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Old 03-11-2013, 12:16 AM   #1
On the road to being a farker
Join Date: 09-03-12
Location: Diamond Bar, CA
Default 1st WSM cook.

So I scored a nice WSM on CL for $100 (yay me!) so what do I do? I get a full packer to break it in :P

10.5 untrimmed from Stater Brothers. Wasn't the best trim in the world but I gotta admit I loved doing it. I think I took off a good 1-1.5 lbs of fat.
Rubbed with coarse black pepper and kosher salt. Light to medium coat. Did NOT wanna over do it. (Thanks Franklin and all the others here for all the good tips!)

Smokin' away just after dawn with some red oak chunks. 250-285. WSM held temp fine but I found that it seemed to leak throught the door so I just used some foil to do a makeshift gasket.

This photo is about 5 hours in. I pulled it off and wrapped in paper. Kept it on for another 3 hours. Once it peaked about 190 I started probing for tenderness. Point seemed perfect but the flat still needed some TLC. I let it go for another hour and it started feelin' pretty good. Pulled at 195 ish (seemed to have a 2nd stall there), wrapped in a towel and off to the cooler for a nice sit.

After another hour or 2 in the chest, I unwrapped and sliced up the point. Omg I was so impressed. I've made some horrible stuff in the past but luckily I was able to learn from my mistakes. The 1st bite was worth every second of time I put into it :)
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Thanks from: --->
Old 03-11-2013, 12:23 AM   #2
is one Smokin' Farker

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Join Date: 06-01-11
Location: valley village, ca.

Congratulations! That is a great looking brisket. You learned alright. A good deal on the cooker too!
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Old 03-11-2013, 12:36 AM   #3
Is lookin for wood to cook with.
Join Date: 03-10-13
Location: DSM, IA

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Old 03-11-2013, 01:02 AM   #4
Babbling Farker

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Join Date: 11-17-12
Location: South East Victoria Australia

You kicked Butt/Brisket,by the looks, never cooked one myself.
I do want to bite into that,
I will never be over the hill.
I'm too darn tired to climb it.
Daffy Duck

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Old 03-11-2013, 02:36 AM   #5
is One Chatty Farker

Join Date: 04-09-12
Location: Ft. Mudge, Az

[SIZE=2][SIZE=3]A bunch of Webers, a UDS and a Happy Cooker![/SIZE][/SIZE]
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Old 03-11-2013, 05:19 AM   #6
is One Chatty Farker

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Join Date: 08-24-06
Location: Kokomo,Indiana

Great Job
Chargriller Akorn
Drum Smoker " Old Smokey " Work in Progress
Kingsford Premium Charcoal Grill
Weber Gasser Genesis Silver A
Pit Barrel Cooker
Maverick ET-732
VietNam Veteran US Navy
May you Sleep in Peace always...and Please....Thank a Veteran for That Privilege!!
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Old 03-11-2013, 09:19 AM   #7
is One Chatty Farker
Join Date: 01-16-12
Location: Winfield, IL

Great CL score and it looks like you're not going to let it collect dust! That's a pretty good looking brisket.
Weber Crazy
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Old 03-11-2013, 10:37 AM   #8
is Blowin Smoke!
Join Date: 06-29-12
Location: Thomaston, CT

Well done! I haven't attempted a brisket yet. You give me hope for success.
hopelessly, helplessly, happily addicted (to a shipload of Webers)
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Old 03-11-2013, 10:52 AM   #9
Is lookin for wood to cook with.
Join Date: 03-10-13
Location: DSM, IA

that looks great. Never having done one, you cooked it for roughly nine hours, and then wrapped it in paper? Or did you wrap it in paper after five hours, and then put it back on for another 4? I'm not quite sure what paper is?
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Old 03-11-2013, 11:46 AM   #10
Full Fledged Farker

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Join Date: 01-06-12
Location: Nuremburg PA

Looks awesome. WSM's kick butt.
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Old 03-11-2013, 11:56 AM   #11
Babbling Farker

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Join Date: 06-12-09
Location: Ithaca, Michigan

Great looking briskie!

Big Steel Keg, WSM, OTG, PBC, Kamado Joe Jr., and a Super Fast and Accurate Blue Splash-Proof Thermapen
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Old 03-11-2013, 12:05 PM   #12
is One Chatty Farker

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Join Date: 02-07-07
Location: Midland, NC

Sure looks good!
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brisket, WSM

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