Friday night brisket on the wsm

[Dave M]

I've been jonesing for some brisket, so stopped at Costco on the way home tonight. Haven't used the wsm in a while, so called her in from the bull pen.
Nice little prime brisket

Trimmed up prior to salt, pepper and a little garlic powder

Onto the pit at 8pm to mingle with the thin blue smoke

1am, it's raining. Love the retractable awning. Love my Thermoworks.

Color is looking good

 

[PatAttack]

That do look good!!

 

[Islandchanel]

Looking real good. Hiw many hours total do you think it will take.

 

[Dave M]

Thanks. I don't know for sure. It's in for 7 hours now, and the internal temp is 180. I won't start probing for done for a while yet. I've been running the grate temp at about 275ish.

I've dabbled with the hot and fast a couple of times but must be doing something wrong because my results have been less than stellar. I'd rather wait it out, it works for me.

 

[Enrico Brandizzi]

Looks good fom here.
Waiting for results.

 

[VoodoChild]

Still waiting LOL :shock:

 

[Dave M]

Done and resting, me and the brisket. :grin:

Total time in was 12:15, and I never touched the vents on the wsm after the initial set. There looks like there is still a couple of hours of coals left in there.

Probed at 5, 6, and 7am, each time still had resistance in the flat. Foiled at 7, and at 8:15 it probed super smooth and jiggled like jelly. Pulled it off to the counter to vent for 20 minutes, now it's wrapped in a couple insulated shopping bags for a rest.

Sliced pics later this morning. :thumb:

 

[jtcannonball]

Looks fantastic.

 

[dsp2]

Wow. I can't wait for the sliced pics. Thanks for the posts and pics. I also love the wsm!

 

[Stingerhook]

Brisket for breakfast would be just fine. Looking good.

 

[aks801]

Man that is looking great. I bet by holding out for the last probe tender and the jiggle test that you nailed this one.

By the way, is your WSM an 18 or a 22?

 

[Dave M]

Ooh, it came out soooo good! :grin:

Alan, it's the 18.

 

[KORND4WG X]

Looks great. Nice bark :thumb:

 

[BBQDaddio]

Pass a few slices this way pretty please. You nailed it brother.

Vince

 

[ssv3]

Nice!!

 

[bucko]

Looks great why do u have the door upside down on your wsm

 

[T.Mac]

Looks perfect! Just goes to show you, you don't need water in the pan to produce a top notch product.

 

[Dave M]

Looks great why do u have the door upside down on your wsm

Way back when I got my first wsm, there was chatter online that they sealed better upside down. Don't know if that's true, but I've always done it that way.

 

[Dave M]

Looks perfect! Just goes to show you, you don't need water in the pan to produce a top notch product.

True, empty pan with foil on top to catch the drips. I'm very happy with the moisture in the meat, and haven't even sliced into the point yet. :grin: