1st Timer / Brisket on WSM

Approaching hour 8. Quickly probed a couple spots. Read between 190 and 194 in the thicker part of the flat. BUT, did not go in like butter. It's getting a bit jiggly, but I think it still needs at least another hour.

Thoughts?

I would say that 70% of it is like butter and 30% is resisting. Still letting it go a little longer.

I pulled it. Will slice it up after resting. Fingers crossed.

Ok. Overall, it turned out better than I thought it would. I'm pleased. Next time I will use slightly less salt as the bark was a tad on the salty side. Pepper was just right. There were a few spots in the flat where it got a little dryer than I wanted but overall was good throughout. The point was lovely. Pictures have been requested. So here they are.

Posting more in a minute.

landarc said:

Looks great, nice cooking

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Thanks. I've got a lot to learn.

mikemci said:

She looks outstanding from here!:thumb: If it was too salty, you need to mix your salt/pepper ratio by weight, not volume. Great looking brisket there:clap2:

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You're 100% spot on. Next time it will be by weight.

Bludawg said:

Sittin here sippin the same suds and wishing I had some of that point. Kosher salt is 3X heavier than pepper 1/3 c K salt to 2/3 c pepper if you don't have a scale

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I realize that I'm just a beginner, but I did really well on the point. It was awesome. I'm taking notes on the salt. I used sea salt instead of kosher and at the wrong ratio. Live and learn. I'm the only person at the dinner table that seemed to notice the salt.

lankster35 said:

smokingkeetle: Can you tell me how much that weighed after trimming and how long your total cooking time was at what temp. I know you ca';t go by time alone and I just finished mine and I know it wasn't cooked all the way and you started about 5am and I started around 8am. Just trying to get a comparison.

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10lbs when I bought it. Trimmed off roughly a pound of fat.

Time BBQ °F

4:15AM Started Chimney - HEB Grand Champion Lump
4:30AM Poured half chimney into full basket of unlit briquettes. Minion method.
4:45AM 196° Really thick smoke. 3 parts hickory. 1 part mesquite.
5:00AM 213° Put brisket on fat side down. Smoke settled down a bit.
5:30AM 230°
Passed out for a little while
7:00AM 241° Son woke me up. Time for coffee. Noticed consistent blue smoke which lasted until I wrapped. It was too cold. Opened up fire door to kick it up a notch.
7:10AM 275°
7:30AM 280°
8:00AM 285°
8:30AM 280°
9:00AM 275°
9:30AM 277°
10:00AM 282° Starting to get mahogany-colored
10:30AM 277° Wrapped in parchment paper
11:00AM 275°
11:30AM 275°
12:00PM 277°
12:30PM 277° Checked internals just to see my ballpark temperature. Was around 190ish. Started probing for tenderness.
1:00PM 275°
1:30PM 275° Probed but still had some resistance in certain spots.
2:00PM 277°
2:30PM Almost entirely tender throughout. Pulled and put in cooler
4:00PM Served

Notes: Didn't have the right size parchment paper. Going to get butcher paper next time. I'm going to try post oak next time just to try it. Going to mix the salt on weight instead of volume next time. I am going to get up to temperature quicker next time by leaving the fire door open early and pull back a little before I get there.