Well, here goes...

mnmikew · Mar 4, 2012

First time out with the WSM. First pork butt, first brisket(flat only). Everything on at 7am. Ambient temp at start, 9F.

Butt injected with Lillys base with some Plowboys yardbird mixed in. Rubbed down with yardbird. Brisket injected with some beef broth with some Plowboys Bovine Bold mixed in, rubbed with same.

Two chimneys of KB with some hickory chunks, full lit chimney.

IQ110 set at 275, Maverick 732 showing around 260 at start. Will see how the IQ and 732 like the cold. Vent on top opened 1/4 as I have some leakage from the door. Anyone have any suggestions before I fark this up? :becky:

Cliff H. · Mar 4, 2012

Have fun with the cook. Good BBQ will pop out the other side.

Brian in Maine · Mar 4, 2012

You are going to love the WSM. Good luck!

Garyclaw · Mar 4, 2012

Brrrrrrrrrr.

You're gonna have a great day!:-D

mnmikew · Mar 4, 2012

Oh yeah, its a 5 lb butt and an 8 lb flat. Have the 732 probe in the brisket (lower rack). What IT should I be looking for for the brisket before foiling and resting? I do not have a Thermapen yet so I'm gonna have to do the probe test for doneness. When should I foil the butt?

Hozman · Mar 4, 2012

I foil my brisket at 160-165* and take it to 190ish. I dont foil my butts till there are done (say 195-205) then let them rest for at least an hr.

dechols · Mar 4, 2012

OMG!!! and I was complaining about it being 40 degrees here when I got up. I LOVE cooking outdoors, but I HATE cold weather..
Let us know how it all plays out. Good Luck & Stay Warm

DaveMW · Mar 4, 2012

Looks like a grerat start. Would love to see the finished product. :thumb:

mnmikew · Mar 4, 2012

4 hours in. Pit says 252, brisket probe 160. Up to a sweltering 30F here now. :grin:

MikeR · Mar 4, 2012

Looks like you're off to a great start, enjoy.:thumb:

eddieh70301 · Mar 4, 2012

I normally wrap briskets when the color is what I want, usually in the 160-170 range. Make sure to add some beef broth or beer when you wrap the brisket. As for as when briskets are done, just slide your temp probe in and if it goes in like butter, then it is ready to be pulled. I don't wrap butts. I usually take them to 200-205, then wrap and into the cooler for a 1 hr rest.

mnmikew · Mar 4, 2012

All done. Brisket was a bit dry, think I probably had it on a little too long. Can't wait till a rematch. Thanks for all the support/tips everyone!

Ground Pounder · Mar 4, 2012

Make sure you let the briskie take a nice, long rest before cutting it. Nothin' dries them out faster than cutting them hot.

Good lookin' grub!

Garyclaw · Mar 4, 2012

Yum! I'd hit that hard. Well done!

mnmikew · Mar 4, 2012

Ground Pounder said:
Make sure you let the briskie take a nice, long rest before cutting it. Nothin' dries them out faster than cutting them hot.

Good lookin' grub!

Humm,wonder if that was it. Let it sit in cooler w towels for bout an hour.

Plowboy · Mar 9, 2012

Nice set up. Great pics.

Phubar · Mar 10, 2012

Nice job!

PatAttack · Mar 10, 2012

Looks good to me!

Skidder · Mar 10, 2012

You did great! Flats are a bit tougher to keep moist. There not the fat on it that a point has.

Well, here goes...

Knows what a fatty is.

Attachments

is Blowin Smoke!

is One Chatty Farker

Babbling Farker

Knows what a fatty is.

Take a breath!

Found some matches.

is Blowin Smoke!

Knows what a fatty is.

is Blowin Smoke!

is one Smokin' Farker

Knows what a fatty is.

Attachments

Ground Pounder

Guest

Babbling Farker

Knows what a fatty is.

somebody shut me the fark up.

somebody shut me the fark up.

somebody shut me the fark up.

Babbling Farker

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