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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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10-24-2010, 02:45 PM | #1 |
is one Smokin' Farker
Join Date: 02-12-09
Location: Eugene, Oregon
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First Brisket on the WSM
Loaded the WSM up with 20lbs of Kingsford Comp. and 5 nice chunks of Apple wood. Injected the 15lb packer with a combo of apple juice and worcestershire.
Used a combo of James Gang dry rubs and let sit in fridge for 4hrs. Pulled it from the fridge at midnight last night and started the smoke at 2:30am. It's now 12:30pm and she is at a study 225* inside the WSM and 171* inside the Brisket. What temp do you guys think I should pull it off the WSM and put it in the cooler? 10 hrs in |
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10-24-2010, 02:57 PM | #2 |
is one Smokin' Farker
Join Date: 11-15-09
Location: Bloomingdale Illinois
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Cook it until its done of course! Temp is not always what makes this done from what I'm learning its more the feel. I have tried the temp game and its not working for me. Are you finishing this unfoiled or with foil?
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18"WSM/SMOKEY JOE/ VERY OLD 22.5" Weber /5 BURNER KENMORE GAS |
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10-24-2010, 03:00 PM | #3 |
is one Smokin' Farker
Join Date: 02-12-09
Location: Eugene, Oregon
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Unfoiled until ready for the cooler.
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10-24-2010, 03:07 PM | #4 |
Quintessential Chatty Farker
Join Date: 02-22-07
Location: Springfield, MO
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Sports, start checking at about 185 and go from there by feel. Little to no resistance when probed. You may have to go as high at 210 before it's really done. Just use the temp as a guide. They all cook a little different. Good luck bro!
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my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155 |
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10-24-2010, 03:11 PM | #5 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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^^^What they said. Looks fantastic so far!
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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10-24-2010, 03:34 PM | #6 |
is one Smokin' Farker
Join Date: 02-12-09
Location: Eugene, Oregon
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Thanks guy, it's at 181* right now.
When probed should it feel about the same as when I do a pork butt for pulled pork ? |
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10-24-2010, 03:50 PM | #7 |
somebody shut me the fark up.
Join Date: 01-24-08
Location: Southern Arizona Desert
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I'll bet that is going to be good! All good advice, when the probe goes easy, like into butter it's done.
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************************** *** Terry ~ aka Pork Smoker *** ** XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration |
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10-24-2010, 04:19 PM | #8 |
Knows what a fatty is.
Join Date: 09-05-10
Location: Easton MD
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I usually pull mine around 185. The relative doneness, I think, has to do with how slowly you get it from the first temp peak (around 165 or so) back to your finishing temp. This is where a fire at 225 or one at 250 or 275 makes a HUGE difference.
When you pull it off the WSM, foil, and add to the cooler it's going to rise in temp ~20 degrees, and then sit there for hours. So there will be plenty more cooking going on until you unfoil and put on the cutting board.
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BGE (M), Weber (22" OTS, 26" w. Auber, Genesis Silver C), GMG Davy Crockett, UDS |
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10-24-2010, 04:36 PM | #9 |
Babbling Farker
Join Date: 06-05-08
Location: Council Bluffs, Iowa
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looking good
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10-24-2010, 05:50 PM | #10 |
is one Smokin' Farker
Join Date: 02-12-09
Location: Eugene, Oregon
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It's been hung up at 185* for the last hour or so.
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10-24-2010, 05:54 PM | #11 |
Full Fledged Farker
Join Date: 07-01-10
Location: Dallas,Tx
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Just let the smoker work it's magic :)
I know you have the probe but are you pulling the lid off very frequently? |
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10-24-2010, 05:55 PM | #12 |
is one Smokin' Farker
Join Date: 02-12-09
Location: Eugene, Oregon
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10-24-2010, 05:58 PM | #13 |
is one Smokin' Farker
Join Date: 11-15-09
Location: Bloomingdale Illinois
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What time do you plan on eating tonight?
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18"WSM/SMOKEY JOE/ VERY OLD 22.5" Weber /5 BURNER KENMORE GAS |
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10-24-2010, 07:20 PM | #14 |
is One Chatty Farker
Join Date: 11-07-07
Location: Ankeny, IA
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Be wary of the thermometer in the lid of the WSM. Mine fluctuated quite a bit and I finally removed it and in the hole where the thermomter was, I inserted a new thermometer that bolted against the lid. I'm much happier with my temp readings. YMMV.
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Matt Head Cook Water Tower BBQ Current: 2017 Yoder YS640 (2021), BWS Extended Party (2012), 14" WSM (2019, used, I have a problem) Previous: BWS Competitor (sold 2012), WSM - 18.5" (2009, sold 2011), WSM - 18.5" (2004, sold 2010) Superfast Orange Thermopen, Yellow MK4, Fireboard, Railroad Detective |
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10-24-2010, 11:07 PM | #15 |
is one Smokin' Farker
Join Date: 02-12-09
Location: Eugene, Oregon
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Finished !
After 14 and a half hours I pulled the brisket from the smoker. I was very happy with the results. Very juicy and tender except for one small bit right at the end of the flat. Chopped the point up and sauced, seasoned and put back on the smoker for another couple hours. I gotta say the burnt ends were awesome !
Just pulled off the smoker. Point. Flat. Burnt ends. Plated. |
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Thanks from:---> |
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