View Full Version : Yesterday's brisket smoke w/ PRON

12-11-2017, 10:32 AM
So I was originally planning on cooking on Friday, but that was bumped back. Here is the back-story, with other details of my plan:


Got up at 6:00 AM to get a charcoal chimney going and assemble the WSM. Outside temp was 35: brr! Felt great, though. Put about 18 briquettes in chimney. This was my first time to use Weber briquettes: will give my thoughts at the end.

Assemble WSM with full ring of charcoal, and 2 good-sized oak chunks placed toward middle and outer edge. Once lit was ready, poured it into empty can in the middle of ring, pulled out the can, put 1 oak chunk on lit and assembled WSM (no water in pan, just foil wrapped with wrapped clay saucer), all vents WFO.

Here is what I cooked:

I don't usually buy prime, but thought that was a nice price.

Trimmed it up fairly aggressively. Had a new ceramic blade knife my in-laws had given me and used it: very nice!

Used my modified batch of SPOG to season it up. I bought some black pepper I had not used before and knew from the start I didn't like it: WAY too coarse for my tastes, almost peppercorns. Here is the trimmed and rubbed brisket, you can hardly see the other rub elements:

WSM has settled in. Big puffy smoke mostly gone. Reading 280 at the dome.

I put the brisket in at 7:30 AM, fat cap down. Set bottom vents about 1/4 open, then after about 10 minutes opened them up to 1/2. At 8:30, the dome temp read 300, so I knocked bottom vents back to about 1/8 open.

At 11:05, color was looking nice, and I put in a bacon-weave fattie.

Internal temp of flat reads 170, has nice color. Not even close to probe tender.

I wrapped it in pink butcher paper and put it back in.

Somewhere during all of this I pulled off that fattie. No one else was really interested in it so I ate a good bit of it. This lead to an unplanned nap.

D'oh! Woke up. Time to check the brisket. Probed like BUTTAH! Internal temp of 207. Pulled it and set it on the counter to vent.

After 30 minutes I wrapped it in foil, then bundled it in a couple of beach towels and into an Igloo cooler it went.

Around 5:00 or so I put in a variety of sausage rings to cook: HEB Beef 'n Longhorn Cheddar, Holmes Original, Slovacek's Garlic. After about 45 minutes pulled it off, and carved out my usual Cook's Reward. Had those bites along with that nice Stout beer:

We ate around 6:45. Here are the shots of the brisket. On the left is the point, and on the right is sliced flat. A big chunk of the flat is not in the picture, I left is unsliced for now.


It sliced real nice and before trying a bite I had a good feeling about it. The bend test was very favorable, wish I had taken a pic. The pull test was where I wanted it: pulled easily with slight tug.

Flat was moist, except for the first 3 or 4 slices at the end. Those are just typically going to be a touch dry (for me, anyway). That point was right, well, on-point! Very moist, just a touch of smoky flavor.

Not happy with the batch of rub. Next time out will use my typical black pepper I am used to. The other elements of the Stout #1 Rub I will do again, I think it works well.

The Weber charcoal: very, very happy with it! Burned clean, not excessive ash build-up. Cooking at around 280 the whole way, it still was putting out 255 heat when I was done smoking around 5:30 or so with more to give. So it is good for a nice long burn.

Overall pretty happy with the brisket. Next go-round I will fix that rub mix but otherwise do it the same.

Steve S
12-11-2017, 10:34 AM
Great color. Good looking brisket.

12-11-2017, 11:01 AM
yeah...i will take a few slices of that. :thumb:

12-11-2017, 11:56 AM
Nice cook - the bark and smoke ring got my attention :thumb:

12-12-2017, 02:00 AM
Very nice brisket. Now Iím beginning to wonder if my smoke ringless brisket is more about my fat cap treatment.

12-12-2017, 06:46 AM
That looks great! I liked the pepper, myself. Was it overpowering, tastewise?

12-12-2017, 08:39 AM
Nice job. That’s some pretty big pepper

12-12-2017, 04:31 PM
That looks great! I liked the pepper, myself. Was it overpowering, tastewise?

Hit or miss. Some bites too much pepper, some not so much. I think the smaller size black pepper I am used to using makes it more evenly distributed.

Thanks for the compliment!

12-12-2017, 04:34 PM
Of course, one of the benefits of cooking a larger brisket is the leftovers.

Last night we had baker taters, topped with chopped beef and sausage.


Smoking Piney
12-12-2017, 07:11 PM
Yes sir!

That's taking care of business. :thumb:

12-12-2017, 07:22 PM

My favorite size pepper for brisket and ribs is definitely table grind.

12-12-2017, 07:43 PM
Delicious looking!!