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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 03-04-2012, 09:12 AM   #1
mnmikew
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Join Date: 09-12-11
Location: Blaine, MN
Default Well, here goes...

First time out with the WSM. First pork butt, first brisket(flat only). Everything on at 7am. Ambient temp at start, 9F.


Butt injected with Lillys base with some Plowboys yardbird mixed in. Rubbed down with yardbird. Brisket injected with some beef broth with some Plowboys Bovine Bold mixed in, rubbed with same.


Two chimneys of KB with some hickory chunks, full lit chimney.


IQ110 set at 275, Maverick 732 showing around 260 at start. Will see how the IQ and 732 like the cold. Vent on top opened 1/4 as I have some leakage from the door. Anyone have any suggestions before I fark this up?
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File Type: jpg BBQ 001.jpg (63.1 KB, 253 views)
File Type: jpg BBQ 002.jpg (77.5 KB, 253 views)
File Type: jpg BBQ 003.jpg (84.3 KB, 253 views)
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Last edited by mnmikew; 03-04-2012 at 09:13 AM.. Reason: messed up pics
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Old 03-04-2012, 09:15 AM   #2
Cliff H.
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Have fun with the cook. Good BBQ will pop out the other side.
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Old 03-04-2012, 09:20 AM   #3
Brian in Maine
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You are going to love the WSM. Good luck!
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Old 03-04-2012, 09:26 AM   #4
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Brrrrrrrrrr.

You're gonna have a great day!
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Old 03-04-2012, 09:47 AM   #5
mnmikew
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Oh yeah, its a 5 lb butt and an 8 lb flat. Have the 732 probe in the brisket (lower rack). What IT should I be looking for for the brisket before foiling and resting? I do not have a Thermapen yet so I'm gonna have to do the probe test for doneness. When should I foil the butt?
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Old 03-04-2012, 09:52 AM   #6
Hozman
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I foil my brisket at 160-165* and take it to 190ish. I dont foil my butts till there are done (say 195-205) then let them rest for at least an hr.
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Old 03-04-2012, 09:52 AM   #7
dechols
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OMG!!! and I was complaining about it being 40 degrees here when I got up. I LOVE cooking outdoors, but I HATE cold weather..
Let us know how it all plays out. Good Luck & Stay Warm
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Old 03-04-2012, 09:58 AM   #8
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Looks like a grerat start. Would love to see the finished product.
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Old 03-04-2012, 12:14 PM   #9
mnmikew
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4 hours in. Pit says 252, brisket probe 160. Up to a sweltering 30F here now.
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Last edited by mnmikew; 03-04-2012 at 12:15 PM.. Reason: cuz
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Old 03-04-2012, 12:24 PM   #10
MikeR
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Looks like you're off to a great start, enjoy.
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Old 03-04-2012, 12:32 PM   #11
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I normally wrap briskets when the color is what I want, usually in the 160-170 range. Make sure to add some beef broth or beer when you wrap the brisket. As for as when briskets are done, just slide your temp probe in and if it goes in like butter, then it is ready to be pulled. I don't wrap butts. I usually take them to 200-205, then wrap and into the cooler for a 1 hr rest.
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Old 03-04-2012, 08:32 PM   #12
mnmikew
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All done. Brisket was a bit dry, think I probably had it on a little too long. Can't wait till a rematch. Thanks for all the support/tips everyone!
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Old 03-04-2012, 08:47 PM   #13
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Make sure you let the briskie take a nice, long rest before cutting it. Nothin' dries them out faster than cutting them hot.

Good lookin' grub!
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Old 03-04-2012, 08:47 PM   #14
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Yum! I'd hit that hard. Well done!
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Old 03-04-2012, 09:05 PM   #15
mnmikew
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Quote:
Originally Posted by Ground Pounder View Post
Make sure you let the briskie take a nice, long rest before cutting it. Nothin' dries them out faster than cutting them hot.

Good lookin' grub!
Humm,wonder if that was it. Let it sit in cooler w towels for bout an hour.
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