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View Full Version : Brisket on the WSM


tommykendall
12-25-2004, 09:56 AM
How the hell do you guys get a whole packer cut brisket on the WSM? Aren't you worried about the hot spots? I kind of arched mine as best as possible to avoid the sides. I'm hungry already - maybe toss on a fatty even though I don't care for them

tommykendall
12-25-2004, 09:59 AM
Just checked the pit temp - 220. Perfect.

colt45
12-25-2004, 10:00 AM
TK... it will shrink rather quickly... dont sweat the hot spots...

also... do you fly fish? or spin fish for your salmon?

tommykendall
12-25-2004, 10:15 AM
also... do you fly fish? or spin fish for your salmon?


Both - but use flies either way.

colt45
12-25-2004, 10:16 AM
I got 2 new fly rods for christmas/birthday :) getting started with it this spring... a 4wt and an 8wt...

tommykendall
12-25-2004, 10:33 AM
4 is good for your local creeks, etc. 8 is good for Salmo. Awesome Colt - great sport..

chad
12-25-2004, 11:30 AM
Like Colt said: don't worry about being near the edges.

I've got a slab of ribs going in the WSM - it's for tomorrow's lunch. I've got a seasoned fresh ham in the oven -- new recipe. I may try it in the cooker if I do another like this. I'm not trying to smoke or que it -- it's a roasted ham with savory, oregano, and thyme. Should be good.

I got a couple of gadgets for cooking but the "biggie" was a new compound/miter saw!!

tommykendall
12-25-2004, 08:42 PM
I pulled it at 4:00 after 9.5 hours and internal in the 190 range. 90 minutes later it's still wrapped tight in foil, wrapped in a towel, and stuffed tightly in a cooler. About 40 minutes from now, it will be sliced at my brother-in-laws. Serving it with Head Country sauce - thanks whoever sent it (E maybe?). I farking forgot to buy some mini kaisers and most of the stores are closed by now. Doesn't matter...

BBQchef33
12-25-2004, 11:38 PM
i put a little piece of foil on the bottom and up the edge and leave it open on top... kinda like a heat shield then Take it off after it shrinks a bit.

tommykendall
12-26-2004, 12:57 PM
Killer brisket. I'm probably never going to use the DP marinade again - too much trouble when you can get just as good results using a rub. Might not use the 'dera again either except for bigger cooks and grilling.

david
01-15-2005, 12:09 PM
4 is good for your local creeks, etc. 8 is good for Salmo. Awesome Colt - great sport..
Just ran across this thread. We need a fish bash...

tommykendall
01-15-2005, 03:19 PM
Smoked fish is great - haibut, salmo, albacore - where's my beer

Bigmista
01-16-2005, 01:09 AM
DAvid is hosting a Fish Bash.

Pass it on.