View Full Version : Prepping my first brisket - Pr0n to come!

Smoking Westy
12-31-2012, 11:41 AM
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.


12-31-2012, 11:53 AM
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.

Smoking Westy
12-31-2012, 10:24 PM
Thanks Ron. I'll plan on having it on at 7 and go from there. Pictures to come starting in the morning.

12-31-2012, 10:38 PM
I'm looking forward to your pictures!! Good luck and Happy New Year!:-D

Smoking Westy
01-01-2013, 10:56 AM
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 :thumb:


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!

01-01-2013, 12:00 PM
:thumb: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.

01-01-2013, 12:01 PM
Looks like a good start!

01-01-2013, 12:07 PM
looking good...good luck with the cook

01-01-2013, 12:50 PM
I am considering trying my first brisket too. Let us know how this turns out please.

01-01-2013, 12:55 PM
Your off to a great start!!! Keep'em coming!!

01-01-2013, 01:18 PM
Looking good.
Don't forget the stall. It'll sit at 160-170 for a while.
We look forward to the finale!

Smoking Westy
01-01-2013, 05:16 PM
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.

01-01-2013, 05:29 PM
The bacon shot made me droll on my self:oops: those beans look mmmmmmmmMM Guod!

01-01-2013, 05:33 PM
Looking good!

Smoking Westy
01-01-2013, 06:58 PM
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.

01-01-2013, 07:19 PM
Nice work!

Looking forward to the next round of pics...

Smoking Westy
01-01-2013, 09:32 PM
Alrighty here we go...

Off the smoker, ready to be wrapped


Bark shot!




Dandy smoke ring




Kept it simple - brisket, beans and some good 'ol ruffles


Overall I'm real happy with the way it turned out for my first attempt. The very tip of the flat was a bit dry but as I sliced further up the flat it was nice and moist and really tender. Flavor was great as well.

Any way to keep the thinnest part from drying out (assuming foiling or maybe butchers paper might help a bit)? Going to have some more sammiches tomorrow and then make a pot of chili.

01-01-2013, 09:43 PM
If it tastes as good as it looks you have some great meals there. :thumb:

01-01-2013, 10:16 PM
Darn that looks great!!!!


01-01-2013, 10:37 PM
Beautiful brisket Westy!! Your beans look mighty tasty too. :becky:

01-01-2013, 10:45 PM
Ok Now tell us the truth you been cooking brisket for a few years:-P looks like you nailed it :clap:
If the tail is thin during the prep I cut it off where it is about 1" in thickness. save the trim for burger meat, chili, stew,.....

01-01-2013, 11:01 PM
First or tenth "attempt", you nailed it my friend :thumb:

01-01-2013, 11:18 PM
Nice job! I wish my first (or second or third) brisket looked that good!

Smoking Westy
01-02-2013, 10:07 AM
Ok Now tell us the truth you been cooking brisket for a few years:-P looks like you nailed it :clap:
If the tail is thin during the prep I cut it off where it is about 1" in thickness. save the trim for burger meat, chili, stew,.....

Now why didn't I think of that? :doh: Love me some brisket burgers.

I spent a lot of time reading up on the subject on this forum before taking the plunge. I'm glad I went with the KISS method on this cook, it gave me a good base to start with.

I've had requests from some buddies that saw the pictures to do another so I'm thinking brisket #2 isn't too far off in the future. :thumb:

Even though the brisket was the star of the show, them beans turned out really good as well. I usally add some regular yellow mustard to my beans but this go around I used the Roxy's BBQ sauce instead and it was a nice addition.

Smoking Westy
01-02-2013, 02:33 PM
One more shot that shows the smoke ring pretty well.


01-03-2013, 12:13 AM
Now you are just showing off. :)

Mexi "Q" Tioner
01-03-2013, 01:15 PM
Looks great!