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Old 04-24-2012, 05:43 PM   #1
chrisjen
Got Wood.

 
Join Date: 04-08-12
Location: Folsom Louisiana
Default First brisket on WSM

Tryed my first brisket on my WSM sat night,made injection with beef base,aujuis base and butchers brisket powder and injected it fri night,sat night set up WSM at 8:30 with #10 Kingsford competiton wasn't sure about lump for long cook at 9:20 pit solid 225 put on #10 prime brisket at 8:30 sun morn 175 int temp foiled and put back on till 12:00 when it hit 201 pulled it off put in ice chest and covered with old blankets and towels,at 3:00 sliced it melted in your mouth everyone said it was best brisket they ever had almost nothing left for lunch mon,I don't know if the competiton made a difference but at 20 hours the pit was still 225 and it still had coals! PS used Bub-A-Rub beef
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Old 04-24-2012, 07:32 PM   #2
Bob Wiley
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Looks great!
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Old 04-24-2012, 07:36 PM   #3
AustinKnight
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Quote:
Originally Posted by chrisjen View Post
Tryed my first brisket on my WSM sat night,made injection with beef base,aujuis base and butchers brisket powder and injected it fri night,sat night set up WSM at 8:30 with #10 Kingsford competiton wasn't sure about lump for long cook at 9:20 pit solid 225 put on #10 prime brisket at 8:30 sun morn 175 int temp foiled and put back on till 12:00 when it hit 201 pulled it off put in ice chest and covered with old blankets and towels,at 3:00 sliced it melted in your mouth everyone said it was best brisket they ever had almost nothing left for lunch mon,I don't know if the competiton made a difference but at 20 hours the pit was still 225 and it still had coals! PS used Bub-A-Rub beef
Well THx for the detailed description to a heavenly cooked prime brisket sounds farkin awesome, you wouldn't happen to have taken any pictures AKA "pRoN" of this because believe it or not we all want to see
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Old 04-24-2012, 07:37 PM   #4
Toast
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Congratulations on the cook. But what do you expect from a WSM? A little care and a lot to share.
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Old 04-24-2012, 07:40 PM   #5
ThatsWhatSheSaidBBQ
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Nice. Sounds like you hit it dead on! That kingsford comp is amazing. I just tried it for the first time the other day with similar results. It burns great.
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Old 04-24-2012, 07:58 PM   #6
sassage
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Congrats on the successful cook

(Your use of commas and an exclamation point makes me think you know about punctuation, but damn that was tough to read)
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Old 04-24-2012, 08:00 PM   #7
El Ropo
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Quote:
Originally Posted by Bob Wiley View Post
Looks great!
OK, you were being facetious right? Cuz I see no pics, and after reading the details, I wanted to see a farkin pic!

On to the OP. The cook process sounds right on, and I love that you let it rip and didn't pull till IT hit 201. I bet it was a beef revelation!

2 point deduction for using foil! (tongue in cheek mod).
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Old 04-24-2012, 08:02 PM   #8
Toast
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Quote:
Originally Posted by sassage View Post
Congrats on the successful cook

(Your use of commas and an exclamation point makes me think you know about punctuation, but damn that was tough to read)
Wees from luzziana
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Old 04-24-2012, 08:05 PM   #9
El Ropo
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Grammar police?
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Old 04-24-2012, 08:18 PM   #10
landarc
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Sounds like it was terrific, happy eaters is always good
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Old 04-24-2012, 08:24 PM   #11
Porcine Perfection
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Glad to hear it went so well. I love my WSM. Pics?
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Old 04-25-2012, 12:14 AM   #12
fremont
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I've never cooked prime brisket, Wagyu, etc, but I've read pull temp is typically at least 10 deg below Choice or Select. I'm pulling brisket usually around 195 (probe tender).
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Old 04-25-2012, 08:53 AM   #13
Grumpy Smiles
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Great! I haven't done a brisket yet on my WSM, but it's next on the list. Your thread has got me rescheduling my priorities.


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