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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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07-14-2013, 08:30 AM
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#1 |
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Found some matches.
Join Date: 07-12-13
Location: The woodlands, TX
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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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07-14-2013, 08:37 AM
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#2 |
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On the road to being a farker
Join Date: 02-27-13
Location: Monroe, CT
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i cook mine till probe tender around 195
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07-14-2013, 08:38 AM
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#3 |
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Moderator
 
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Check for the probe to slide in easily in the thickest part of the flat.
__________________
"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
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07-14-2013, 08:38 AM
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#4 |
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On the road to being a farker
Join Date: 02-27-13
Location: Monroe, CT
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need to wrap around 160 and bring it up to temp from there
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07-14-2013, 08:42 AM
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#5 |
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Found some matches.
Join Date: 07-12-13
Location: The woodlands, TX
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What temp? I have heard 180 (but I'm past that) and 203. Thanks
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07-14-2013, 08:57 AM
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#6 | |
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Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Quote:
I don't wrap based on a specific temperature. I wrap when the bark is the color I want.
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
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07-14-2013, 09:16 AM
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#7 |
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Full Fledged Farker
Join Date: 06-05-13
Location: Hilton Head, SC
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A 11 pound wouldnt fit? Do you have a 18 or 22
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07-14-2013, 09:24 AM
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#8 |
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Found some matches.
Join Date: 07-12-13
Location: The woodlands, TX
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18.5. I pulled just now. Going to let it sit 30 minutes then see
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07-14-2013, 09:54 AM
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#9 |
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Found some matches.
Join Date: 07-12-13
Location: The woodlands, TX
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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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07-14-2013, 10:20 AM
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#10 |
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is One Chatty Farker
Join Date: 08-15-12
Location: Irish Hills, MI
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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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Okie Joe offset, UDS, Akorn, Weber Kettles, I'm JD. |
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07-15-2013, 10:34 AM
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#11 |
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Found some matches.
Join Date: 07-12-13
Location: The woodlands, TX
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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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07-15-2013, 11:16 AM
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#12 |
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Babbling Farker
  
Join Date: 11-18-10
Location: Callahan Fl
Name/Nickname : Rick
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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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Rick |
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07-15-2013, 12:25 PM
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#13 |
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Found some matches.
Join Date: 07-12-13
Location: The woodlands, TX
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Great suggestion thanks!!
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07-15-2013, 12:26 PM
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#14 |
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Found some matches.
Join Date: 07-12-13
Location: The woodlands, TX
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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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07-15-2013, 12:51 PM
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#15 |
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is One Chatty Farker
Join Date: 09-13-12
Location: canada
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I trash it, my old granny used to cook with lard. Wasn't smoked lard though...
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Backwoods party,22.5 wsm,18.5 wsm,14.5 wsm, smokey joe, performer,22.5 kettle. |
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| brisket, First Time, smoked, WSM |
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