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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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Old 12-31-2012, 11:41 AM   #1
Smoking Westy
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Default 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?
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Old 12-31-2012, 11:53 AM   #2
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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.
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Old 12-31-2012, 10:24 PM   #3
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Thanks Ron. I'll plan on having it on at 7 and go from there. Pictures to come starting in the morning.
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Old 12-31-2012, 10:38 PM   #4
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I'm looking forward to your pictures!! Good luck and Happy New Year!
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Old 01-01-2013, 10:56 AM   #5
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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!
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Old 01-01-2013, 12:00 PM   #6
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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.
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Old 01-01-2013, 12:01 PM   #7
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Looks like a good start!
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Old 01-01-2013, 12:07 PM   #8
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looking good...good luck with the cook
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Old 01-01-2013, 12:50 PM   #9
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I am considering trying my first brisket too. Let us know how this turns out please.
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Old 01-01-2013, 12:55 PM   #10
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Your off to a great start!!! Keep'em coming!!
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Old 01-01-2013, 01:18 PM   #11
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Looking good.
Don't forget the stall. It'll sit at 160-170 for a while.
We look forward to the finale!
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Old 01-01-2013, 05:16 PM   #12
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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.
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Old 01-01-2013, 05:29 PM   #13
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The bacon shot made me droll on my self those beans look mmmmmmmmMM Guod!
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Old 01-01-2013, 05:33 PM   #14
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Looking good!
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Old 01-01-2013, 06:58 PM   #15
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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.
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