A choice 16# packer. Some call it a brisket, I call it Beef Critter! This thing was huge!
Set the coals and wood up Friday nighty for an early start Saturday. 3 chunks of white oak and kingsford blue.:
About 5 AM Saturday:
And it's on!
Went back to bed for a couple of hours with temp alarm set on the Mighty ET-732. All ran smooth. Here's a pic 4 hours in. I used the Aaron Franklin super secret Dalmatian brisket rub. 1/2 cup kosher salt and 1/2 cup course ground black pepper. This beast measured 22" long. How is that going to work on a 18.5" WSM? The answer was supplied right here by one of the Mods in a previous post (apologys for not remember which one) and Thanks! The solution was to place a SS bowl upside down on the grill.
I cooked this brisket 5 hours till I hit the stall at approx. 178*F. At that time, I foiled the brisket. It might have taken 20 hours to do otherwise eventhough I was running between 250-270*F.
It was 12 hours to probe tender and into a blanket it went for a 2 hour rest:
Here's a shot of it opened after the rest. I should have sliced it right then:
I had some other things happening so I had to put her in the fridge overnight.
Pulled out today and heated up just till 100*F and sliced. When I put it on the cutting board, it split along the grain because it was so tender:
Did manage to slice it some and show some smoke ring:
It is delicious and turned out about as tender a one can I guess. Next time I'll be doing one around 10 lbs. I learned a lot from this cook!
Forgot to add that this was the maiden voyage of the Saints WSM. Thanks to Marty Leach!
Thanks for lookin'!
