WSM first brisket on it

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Danfoxbbq70

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Hey everybody. Well I love my WSM and did some ribs and they came out great, so I thought I would try some brisket. I got an untrimmed 12 pound, but it did not fit so I cut off 2 pounds. I went all out, did an overnight. Started at 9:45pm. Well, the WSM ran hot, approx. 280 and internal temp hit 192 at 5:30am. I wrapped it up and put it back on the grill, temp is now 231 in the grill. When do I pull it. At 5:30am I encountered a lot of resistance when I probed it. I have 15 people coming over tonite and it has to be great. I am doing ribs too as a backup. Suggestions welcomed. Thanks in advance.
 
11-5pm? Man that's a long time to hold beef, not sure if it can be done without drying out into leather. Others may have some advice, but I'd bet your best off chillin it in the fridge then slowly(gently) bring back to eating temp wrapped in an oven on low(maybe 200*?)heat.
 
The brisket came out perfectly I put it in a cooler wrapped in towels for seven hours and then I put it in the oven at 200 until the court temperature reached 160 and it was great. Bridge came out perfect the rub was a little spicy about it from Kroger shouldn't of done that always make your own rub.
 
Glad to hear it came out good. Next time don't cut it to make it fit, just tuck it in between the two handles on the top rack it'll fit.
 
How do you dispose of your grease I got an old box lined it with plastic poured all the old ash in there and then the grease on top luckily today was trash day so they took it
 
I trash it, my old granny used to cook with lard. Wasn't smoked lard though...
 
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