Overnight 18# brisket - Page 2

Big slick · 01-30-2013, 08:33 AM

I have a WSM and I was thinking about picking up a welding blanket. Do they work well? What do you cover with the blanket? I was always under the impression that the blanket was to be wrapped around the smoker???

cds9333 · 01-30-2013, 09:20 AM

Quote:

Originally Posted by Big slick

I have a WSM and I was thinking about picking up a welding blanket. Do they work well? What do you cover with the blanket? I was always under the impression that the blanket was to be wrapped around the smoker???

I bought the blanket to wrap my last smoker (a bandera), so it is an odd size for the WSM. I have it folded in half currently with bolts through the grommets. It does what I need it to which is block the wind. I have just wrapped it around the WSM and used the hook of a bungie cord to tie it together (not shown in the pics). To help keep it on the smoker I just folded it in under the top handle. Completely wrapping it would work much better, but I didn't want it to completely cover the top or lay on the ground.

I know there are better wind blocks, but I already had the blanket and it was a no cost solution.

DubfromGA · 01-30-2013, 12:50 PM

The color of that was outstandig.

funugy · 01-30-2013, 01:28 PM

Looks good. That is one big point. What are your plans for that? Burnt ends or are you going to slice it with the flat?

Enkidu · 01-30-2013, 01:32 PM

Every time I think I want to BBQ something other than a brisket, I come here and see another beautiful brisket being BBQ'd and that is all I want to do again. I've nearly forgotten about ribs and butts. I am brisket-obsessed and these pictures aren't helping my recovery!!!

cds9333 · 01-30-2013, 02:21 PM

Well, unfortunately a coordination meeting ran late this morning and I was in a hurry to get it all sliced so everyone could eat. This resulted in no finished pictures. On top of that, it was gone very quickly. About 24 people wiped it out, with a few getting seconds.

Both the flat and point were sliced for ease of serving. After trimming and before cooking both the flat and point were each about 6.25 pounds.

DubfromGA · 01-30-2013, 02:31 PM

Understood.

What was your target pit temp and meat temp?

cds9333 · 01-30-2013, 02:34 PM

Pit ran @ 260* and the meat was pulled at about 206* when it probed nicely.

Freddy j · 01-30-2013, 02:36 PM

How was the flavor?

oifmarine2003 · 01-30-2013, 02:38 PM

Looks good! I am sure the finished product looked great as well!

Big George's BBQ · 01-30-2013, 03:04 PM

That looked Great Any finished Pics

mcbrew13 · 01-30-2013, 03:25 PM

Our Sam's has packers. Sometimes big packers. But a prime packer? At that price?!!! I am jealous.

Enkidu · 01-30-2013, 03:54 PM

Quote:

Originally Posted by mcbrew13

Our Sam's has packers. Sometimes big packers. But a prime packer? At that price?!!! I am jealous.

A little jealous of that myself.

Smart & Final around here sells select packers at $2.40/lb. The only places I've found near me that sells prime packers are two butchers and they go for $4.45 and $4.95/lb. respectively.

charrederhead · 01-30-2013, 04:16 PM

Neither snow nor rain nor heat nor gloom of night stays these couriers from the swift completion of their appointed rounds......or something like that.

Nice cook!

01-30-2013, 08:33 AM	#16
Big slick is one Smokin' Farker Join Date: 03-04-11 Location: Palatine, Il	I have a WSM and I was thinking about picking up a welding blanket. Do they work well? What do you cover with the blanket? I was always under the impression that the blanket was to be wrapped around the smoker??? __________________ 22.5" WSM, 22.5" Weber Kettle, Kenmore 6 burner Gas Grill.....Where's The Beef?

01-30-2013, 12:50 PM	#18
DubfromGA is One Chatty Farker Join Date: 01-08-13 Location: Georgia	The color of that was outstandig. __________________ Kamado Joe BigJoe & JoeJr, Weber WSM 22.5, Master-Touch 22, Jumbo Joe, Old Country Pecos, Weber Chimneys (steak cooking machines) :bounce:

01-30-2013, 01:32 PM	#20
Enkidu Take a breath! Join Date: 06-12-12 Location: Los Angeles	Every time I think I want to BBQ something other than a brisket, I come here and see another beautiful brisket being BBQ'd and that is all I want to do again. I've nearly forgotten about ribs and butts. I am brisket-obsessed and these pictures aren't helping my recovery!!! __________________ 22" OTG; 22" Performer; mini-WSM; Brinkmann gasser; UDS (on the way); Maverick ET-732

01-30-2013, 02:31 PM	#22
DubfromGA is One Chatty Farker Join Date: 01-08-13 Location: Georgia	Understood. What was your target pit temp and meat temp? __________________ Kamado Joe BigJoe & JoeJr, Weber WSM 22.5, Master-Touch 22, Jumbo Joe, Old Country Pecos, Weber Chimneys (steak cooking machines) :bounce:

01-30-2013, 03:04 PM	#26
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	That looked Great Any finished Pics __________________ Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD

01-30-2013, 01:28 PM	#19
funugy Take a breath! Join Date: 05-21-12 Location: Oak Harbor, WA	Looks good. That is one big point. What are your plans for that? Burnt ends or are you going to slice it with the flat?

01-30-2013, 02:21 PM	#21
cds9333 Full Fledged Farker Join Date: 09-06-08 Location: Manhattan, KS	Well, unfortunately a coordination meeting ran late this morning and I was in a hurry to get it all sliced so everyone could eat. This resulted in no finished pictures. On top of that, it was gone very quickly. About 24 people wiped it out, with a few getting seconds. Both the flat and point were sliced for ease of serving. After trimming and before cooking both the flat and point were each about 6.25 pounds.

01-30-2013, 02:34 PM	#23
cds9333 Full Fledged Farker Join Date: 09-06-08 Location: Manhattan, KS	Pit ran @ 260* and the meat was pulled at about 206* when it probed nicely.

01-30-2013, 02:36 PM	#24
Freddy j is one Smokin' Farker Join Date: 11-22-12 Location: Boston	How was the flavor?

01-30-2013, 02:38 PM	#25
oifmarine2003 Babbling Farker Join Date: 11-26-12 Location: Cedarburg, WI	Looks good! I am sure the finished product looked great as well!

01-30-2013, 03:25 PM	#27
mcbrew13 On the road to being a farker Join Date: 02-22-10 Location: CO	Our Sam's has packers. Sometimes big packers. But a prime packer? At that price?!!! I am jealous.

01-30-2013, 04:16 PM	#29
charrederhead Babbling Farker Join Date: 06-29-12 Location: Litchfield County, CT Name/Nickname : Pete	Neither snow nor rain nor heat nor gloom of night stays these couriers from the swift completion of their appointed rounds......or something like that. Nice cook! __________________ hopelessly, helplessly, happily addicted to a shipload of Webers