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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 07-14-2013, 08:30 AM   #1
Danfoxbbq70
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Default WSM first brisket on it

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.
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Unread 07-14-2013, 08:37 AM   #2
BBQfirefighter148
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i cook mine till probe tender around 195
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Unread 07-14-2013, 08:38 AM   #3
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Check for the probe to slide in easily in the thickest part of the flat.
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Unread 07-14-2013, 08:38 AM   #4
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need to wrap around 160 and bring it up to temp from there
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Unread 07-14-2013, 08:42 AM   #5
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What temp? I have heard 180 (but I'm past that) and 203. Thanks
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Unread 07-14-2013, 08:57 AM   #6
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Quote:
Originally Posted by Danfoxbbq70 View Post
I wrapped it up and put it back on the grill
It sounds like to is already wrapped?

I don't wrap based on a specific temperature. I wrap when the bark is the color I want.
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Unread 07-14-2013, 09:16 AM   #7
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A 11 pound wouldnt fit? Do you have a 18 or 22
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Unread 07-14-2013, 09:24 AM   #8
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18.5. I pulled just now. Going to let it sit 30 minutes then see
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Unread 07-14-2013, 09:54 AM   #9
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It's done, super moist. How do I keep it moist till 5:00pm? Thst 7 hours.
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Unread 07-14-2013, 10:20 AM   #10
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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.
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Unread 07-15-2013, 10:34 AM   #11
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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.
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Unread 07-15-2013, 11:16 AM   #12
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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.
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Unread 07-15-2013, 12:25 PM   #13
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Great suggestion thanks!!
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Unread 07-15-2013, 12:26 PM   #14
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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
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Unread 07-15-2013, 12:51 PM   #15
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I trash it, my old granny used to cook with lard. Wasn't smoked lard though...
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