Prepping my first brisket - Pr0n to come!

Smoking Westy · 12-31-2012, 10:41 AM

Prepping for my first brisket cook. I picked up an 8 pound packer from the locker back home when I was down for Christmas. I'm going to cook it tomorrow for supper, shooting for roughly a 6 PM eating time. I'm planning on running the WSM at 250-275. What can I expect for an average cook time per pound? I've dug up some old threads and see a range from an hour to an hour and 1/2 per pound.

I know it'll be done when its done and probes like butter but just trying to figure out when to fire the pit. I'd like a couple hour rest time and haven't decided if I should foil, wrap in butchers paper or just run naked the whole time. I never wrap my butts so I'm tempted to try the naked route.

My initial thoughts are to fire the pit at 5:15AM, it'll be ready for the meat to go on by 6AM, 10 hours of cook time would leave me 2 hours to rest before slicing at 6PM.

Thoughts?

Ron_L · 12-31-2012, 10:53 AM

It those temps it will be closer to an hour per pound, but plan extra time just in case. You can hold it in a cooler for hours if needed.

Smoking Westy · 12-31-2012, 09:24 PM

Thanks Ron. I'll plan on having it on at 7 and go from there. Pictures to come starting in the morning.

cowgirl · 12-31-2012, 09:38 PM

I'm looking forward to your pictures!! Good luck and Happy New Year!

Smoking Westy · 01-01-2013, 09:56 AM

Here are a few shots of the progress so far...

Seasoned up and ready for the pit

Kosher salt, fresh cracked pepper and some granulated garlic

2 hour mark - it's a bit chilly out this morning

It was 14 degrees this morning when I fired the WSM up, she has been puring along at 260-270 for the last 2 1/2 hours.

I have decided to run this one naked all the way through, no foil or butchers paper as I had initially thought I might do.

Well it's time to go fry up some homemade bacon and eggs, more pr0n to come!

Bludawg · 01-01-2013, 11:00 AM

Looking good I agree with you K.I.S.S. decision for the first time when it probes tender like soft butter it's done.

LMAJ · 01-01-2013, 11:01 AM

Looks like a good start!

Militant83 · 01-01-2013, 11:07 AM

looking good...good luck with the cook

cashew · 01-01-2013, 11:50 AM

I am considering trying my first brisket too. Let us know how this turns out please.

MountainCityOutlaw · 01-01-2013, 11:55 AM

Your off to a great start!!! Keep'em coming!!

speedrcer1 · 01-01-2013, 12:18 PM

Looking good.
Don't forget the stall. It'll sit at 160-170 for a while.
We look forward to the finale!

Smoking Westy · 01-01-2013, 04:16 PM

One more update...

Homemade bacon from this morning

Fixings for beans (that's a bit of Roxy's BBQ sauce in the mason jar that I made up last night)

And since I had the pit open to add the beans I took another shot of the brisket

It's sitting at 180 right now so we are closing in on the finish line.

Bludawg · 01-01-2013, 04:29 PM

The bacon shot made me droll on my self

those beans look mmmmmmmmMM Guod!

chicagokp · 01-01-2013, 04:33 PM

Looking good!

Smoking Westy · 01-01-2013, 05:58 PM

And she is done...pulled at 196, probe slide in easy in a number of spots. It's resting now, I'll post the results after we get done eating.

12-31-2012, 10:41 AM	#1
Smoking Westy is one Smokin' Farker Join Date: 06-10-12 Location: Bloomington, IL	Prepping my first brisket - Pr0n to come! Prepping for my first brisket cook. I picked up an 8 pound packer from the locker back home when I was down for Christmas. I'm going to cook it tomorrow for supper, shooting for roughly a 6 PM eating time. I'm planning on running the WSM at 250-275. What can I expect for an average cook time per pound? I've dug up some old threads and see a range from an hour to an hour and 1/2 per pound. I know it'll be done when its done and probes like butter but just trying to figure out when to fire the pit. I'd like a couple hour rest time and haven't decided if I should foil, wrap in butchers paper or just run naked the whole time. I never wrap my butts so I'm tempted to try the naked route. My initial thoughts are to fire the pit at 5:15AM, it'll be ready for the meat to go on by 6AM, 10 hours of cook time would leave me 2 hours to rest before slicing at 6PM. Thoughts? __________________ WSM 22.5", One-Touch 22.5", Redhead 18.5" Smoke Joe Silver, Q200, "Mr. T"

12-31-2012, 10:53 AM	#2
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	It those temps it will be closer to an hour per pound, but plan extra time just in case. You can hold it in a cooler for hours if needed. __________________ "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

12-31-2012, 09:24 PM	#3
Smoking Westy is one Smokin' Farker Join Date: 06-10-12 Location: Bloomington, IL	Thanks Ron. I'll plan on having it on at 7 and go from there. Pictures to come starting in the morning. __________________ WSM 22.5", One-Touch 22.5", Redhead 18.5" Smoke Joe Silver, Q200, "Mr. T"

12-31-2012, 09:38 PM	#4
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Name/Nickname : jeanie	I'm looking forward to your pictures!! Good luck and Happy New Year! __________________ jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/

01-01-2013, 09:56 AM	#5
Smoking Westy is one Smokin' Farker Join Date: 06-10-12 Location: Bloomington, IL	Here are a few shots of the progress so far... Seasoned up and ready for the pit Kosher salt, fresh cracked pepper and some granulated garlic 2 hour mark - it's a bit chilly out this morning It was 14 degrees this morning when I fired the WSM up, she has been puring along at 260-270 for the last 2 1/2 hours. I have decided to run this one naked all the way through, no foil or butchers paper as I had initially thought I might do. Well it's time to go fry up some homemade bacon and eggs, more pr0n to come! __________________ WSM 22.5", One-Touch 22.5", Redhead 18.5" Smoke Joe Silver, Q200, "Mr. T"

01-01-2013, 11:00 AM	#6
Bludawg somebody shut me the fark up. Join Date: 07-04-09 Location: Jonesboro,Tx	Looking good I agree with you K.I.S.S. decision for the first time when it probes tender like soft butter it's done. __________________ I'm a Proxy Vegetarian> Cows eat grass & I eat cows.

01-01-2013, 11:01 AM	#7
LMAJ somebody shut me the fark up. Join Date: 07-01-07 Location: Southeastern Pa	Looks like a good start! __________________ L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault

01-01-2013, 11:07 AM	#8
Militant83 is one Smokin' Farker Join Date: 05-05-11 Location: Circleville, OH	looking good...good luck with the cook __________________ Pitboss 1100 Pro , 250 gal drum cooker, Weber OTG, Covert Black Thermapen ,Instagram- MilitantQ

01-01-2013, 11:50 AM	#9
cashew Got Wood. Join Date: 04-20-12 Location: Iowa	I am considering trying my first brisket too. Let us know how this turns out please.

01-01-2013, 11:55 AM	#10
MountainCityOutlaw On the road to being a farker Join Date: 06-06-06 Location: Haslet, TX	Your off to a great start!!! Keep'em coming!! __________________ UDS, Weber 22.5, Charbroil gasser

01-01-2013, 12:18 PM	#11
speedrcer1 is One Chatty Farker Join Date: 01-02-10 Location: Massapequa, NY	Looking good. Don't forget the stall. It'll sit at 160-170 for a while. We look forward to the finale! __________________ Don G Part Timer @ The Basic BBQ Team. Member of Mr. Bobo's Traveling All Stars BBQ team Member Purple Pork Masters Team (Team on Vacation) Bubba-Keg [SIZE=3][FONT=Calibri][/FONT][/SIZE] "New" 2000 Traeger BBQ100 KCBS 54236, Certified KCBS judge Certified MOINK Baller Super-Fast, Super-Non Stealthy ORANGE Themapen RIP. Now Yellow. Orange color retired.

01-01-2013, 04:16 PM	#12
Smoking Westy is one Smokin' Farker Join Date: 06-10-12 Location: Bloomington, IL	One more update... Homemade bacon from this morning Fixings for beans (that's a bit of Roxy's BBQ sauce in the mason jar that I made up last night) And since I had the pit open to add the beans I took another shot of the brisket It's sitting at 180 right now so we are closing in on the finish line. __________________ WSM 22.5", One-Touch 22.5", Redhead 18.5" Smoke Joe Silver, Q200, "Mr. T"

01-01-2013, 04:29 PM	#13
Bludawg somebody shut me the fark up. Join Date: 07-04-09 Location: Jonesboro,Tx	The bacon shot made me droll on my self those beans look mmmmmmmmMM Guod! __________________ I'm a Proxy Vegetarian> Cows eat grass & I eat cows.

01-01-2013, 04:33 PM	#14
chicagokp Babbling Farker Join Date: 02-17-11 Location: Chicago north 'burbs IL	Looking good! __________________ Shirley Fabrication 24x60 staightback cabinet + warmer Battle Box Midi UDS Weber Performer 22.5 Weber OTG WGA Charcoal Weber Genesis

01-01-2013, 05:58 PM	#15
Smoking Westy is one Smokin' Farker Join Date: 06-10-12 Location: Bloomington, IL	And she is done...pulled at 196, probe slide in easy in a number of spots. It's resting now, I'll post the results after we get done eating. __________________ WSM 22.5", One-Touch 22.5", Redhead 18.5" Smoke Joe Silver, Q200, "Mr. T"