Picked up a 15.7# Choice packer yesterday from HEB, at $1.97/#. The one I chose had a real nice thick flat, not tapering off to super-thin, so I figured this could be a winner.
Got up about 7:15 this morning to get things ready. I’m going to be running my 22.5 WSM at about 280 (since that is where it tends to settle) and we probably won’t eat until early evening so there was no need to get up at O-dark-thirty. Fired up a chimney of about 18 KBB briquettes and then assembled the base of the WSM. I’m using the empty coffee can in the middle Minion method. Put in 5 or 6 small-to-medium chunks of Pecan in a radius so they light at different stages of the cook. Poured in the lit, pulled out the can, assembled the rest of the WSM. I am using a disposable pan on the lower rack to catch juices and hopefully can use it for au jus for the sliced flat.
While the WSM was burning off the heavy white smoke and coming up to temp, I trimmed the brisket. It’s big! Probably cut off 1.5# or so of fat, so we essentially have 14# to go into the smoker. Put on a healthy dose of SPOG rub (Salt, Pepper, Onion Powder, Garlic Powder).
9 AM
I put the brisket on the WSM about 10 minutes ago, fat side down. Still some white puffy smoke coming out but not too bad. Dome temp read 275.
9:45 AM
Dome temp reads 300, grate temp at 275. Backed the lower vents from halfway open to about 1/8” each. Top vent WFO. Nothing but thin blue smoke coming out.
Got up about 7:15 this morning to get things ready. I’m going to be running my 22.5 WSM at about 280 (since that is where it tends to settle) and we probably won’t eat until early evening so there was no need to get up at O-dark-thirty. Fired up a chimney of about 18 KBB briquettes and then assembled the base of the WSM. I’m using the empty coffee can in the middle Minion method. Put in 5 or 6 small-to-medium chunks of Pecan in a radius so they light at different stages of the cook. Poured in the lit, pulled out the can, assembled the rest of the WSM. I am using a disposable pan on the lower rack to catch juices and hopefully can use it for au jus for the sliced flat.
While the WSM was burning off the heavy white smoke and coming up to temp, I trimmed the brisket. It’s big! Probably cut off 1.5# or so of fat, so we essentially have 14# to go into the smoker. Put on a healthy dose of SPOG rub (Salt, Pepper, Onion Powder, Garlic Powder).
9 AM
I put the brisket on the WSM about 10 minutes ago, fat side down. Still some white puffy smoke coming out but not too bad. Dome temp read 275.
9:45 AM
Dome temp reads 300, grate temp at 275. Backed the lower vents from halfway open to about 1/8” each. Top vent WFO. Nothing but thin blue smoke coming out.
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