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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 03-12-2016, 06:15 PM   #1
angryelfFan
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Default First WSM Brisket without out water and....

... I'll be damned if it didn't turn out great. I have done baby backs and butts without water but thought a brisket would be a real test. Yep, it passed. Reserving water for hot summer days only.

Still in the package.
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I did just an ok job on trimming. The fat cap ended up too thick but hey, this is the first one of the season. Always an uneasy feeling trying to gauge it. I have another brisket in the fridge for next week and more practice. Tossed her on at 5 am with just salt and pepper.

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Checked it at 3 hours in and tossed this on. My FIRST FATTY (naked of course). Wow, what a new family favorite that is. Quick, easy and delicious!
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"Look ma, no water"
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Wrapped in butcher paper about 6 hours in and prepared to ride out the stall.
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Took her off at 9 1/2 hours at 195 and into the cooler. My dog usually doesn't wear a shirt but he has a 4 inch gash in his front right quarter panel. Some how, the wife blames me. Stitches are coming out this week.
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And now for the money shots.
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Old 03-12-2016, 06:20 PM   #2
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That brisket looks perfect. What temp did you cook it at? Wood chunks?
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Old 03-12-2016, 06:22 PM   #3
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Looks good.
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Old 03-12-2016, 06:23 PM   #4
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Good looking brisket there. The confidence you gained from this cook will change your your cooking experience.
My hound just got rid of the cone of shame yesterday. He has a new scar as well but it's on his rear undercarriage and his bark is slightly higher.
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Old 03-12-2016, 06:43 PM   #5
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Quote:
Originally Posted by cheez59 View Post
That brisket looks perfect. What temp did you cook it at? Wood chunks?
Thanks. Wicked Good Lump with 3 chunks Pecan and 2 Hickory. I went 250 but when I took the dogs for a walk, the lid wasn't quite on square. It was up to 295 when I got home, so maybe half an hour. Got it back down within 15-20 min.
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Old 03-12-2016, 06:46 PM   #6
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Quote:
Originally Posted by Q Junkie View Post
Good looking brisket there. The confidence you gained from this cook will change your your cooking experience.
My hound just got rid of the cone of shame yesterday. He has a new scar as well but it's on his rear undercarriage and his bark is slightly higher.
Poor pup! Wishing him a quick recovery.

I really do feel I learned a lot on this cook. A ton of it from reading all the great people on this site. I felt I took my time and had a good plan going in.
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Old 03-12-2016, 08:03 PM   #7
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Let's give it up for a super cook on that WSM!!!
Great looking brisket!
You did good.
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Old 03-12-2016, 08:09 PM   #8
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Congrats on a great cook. I thought for a minute that your second photo was a fireworks display to celebrate your success! Would have been apropos!
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Old 03-12-2016, 09:19 PM   #9
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In spite of all the new fangled smokers coming out these days, The Mighty WSM is hard to beat. Great looking brisket, pic's and post!
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Old 03-12-2016, 09:40 PM   #10
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Fine job!
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Old 03-13-2016, 03:16 AM   #11
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Looks great, good to see someone else with a dog 4 inches from everything you are trying to do sniffing away and drooling.

I have found the no water to be better as well. Always had strange results and a more rubber than crisp bark.

Brisket looks great, you just using knuckle sized chunks about?
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Old 03-13-2016, 04:57 AM   #12
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Beautiful, love the pictures!
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Old 03-13-2016, 06:34 AM   #13
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Beautiful!!!
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Old 03-13-2016, 06:49 AM   #14
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Awesome!!
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Old 03-13-2016, 07:02 AM   #15
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Naked fatties rock!

The brisket looks great!
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