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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 04-24-2012, 05:43 PM   #1
chrisjen
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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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Unread 04-24-2012, 07:32 PM   #2
Bob Wiley
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Looks great!
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Unread 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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Unread 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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Unread 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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Unread 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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Unread 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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Unread 04-24-2012, 08:02 PM   #8
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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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Unread 04-24-2012, 08:05 PM   #9
El Ropo
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Grammar police?
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Unread 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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Unread 04-24-2012, 08:24 PM   #11
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Glad to hear it went so well. I love my WSM. Pics?
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Unread 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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Unread 04-25-2012, 08:53 AM   #13
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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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