In progress: WSM brisket cook

[jdefran]

Having some friends over and what a better time to cook my favorite BBQ.

I forgot the size but I believe I weighted about 12 pounds.

Trimmed:


Rubbed:


With:




Although the chain has become quite commercialized throughout Florida, the story is still neat:


Cooking hot:


Settling down:


Barely fits on the 18.5":


After about 3 hours, pit is maintaining temp well:


More to come later... :grin:

 

[hachi-roku_fan]

:hungry::hungry::hungry:

Waiting for the results

 

[PatAttack]

I'm gonna go ahead and reserve a pound off the point!:becky:

 

[Bigr314]

Great start. Anticipating the final pics!

 

[jdefran]

Getting wrapped:

Resting:

Money:

Turned out pretty dang good. Just had the flat, gonna freeze the point for burnt ends in the future.

 

[sloandsteady]

Success! Looking good.

 

[Happy Hapgood]

Mighty Fine Sir! The WSM is a Mighty Thing! Great looking Brisket!

 

[bigpernz]

Looks like a winner to me!

 

[RolandJT]

Amazing patience to freeze the point w/o eating any of it. That wouldn't be possible in my house.

 

[Ribeye Rob]

Saving the point for later? I agree with RolandJT, that wouldn't be possible in my house either.

 

[troy64]

What did you use charcoal, lump etc?

 

[BillN]

Thanks for sharing, pass a few slices and a tater please.

 

[wladrules]

Nice lookin' brisket!

 

[jdefran]

What did you use charcoal, lump etc?

Royal oak lump with pecan and cherry layered throughout. I used KBB to start my fire.

 

[jdefran]

Amazing patience to freeze the point w/o eating any of it. That wouldn't be possible in my house.

Saving the point for later? I agree with RolandJT, that wouldn't be possible in my house either.

I know, it does take some will power to stow it away. I'll be that much more special when I do make those burnt ends

 

[ice_mf_mike]

Royal oak lump with pecan and cherry layered throughout. I used KBB to start my fire.

did you have to add more coal at any point? How long did the entire cook take? How many KBB brickets did you use to start the fire?

Going to try the same on my 18.5 soon.

 

[jdefran]

did you have to add more coal at any point? How long did the entire cook take? How many KBB brickets did you use to start the fire?

Going to try the same on my 18.5 soon.

Hey Mike,

The entire cook took about 8-8.5 hours, then an hour rest. I did add some lump around the 7th hour as I took a nap and wanted to be sure it would continue to cruise. I probably could have just shook the ash and promoted better air flow with equal results. I used about 1/3 of a large chimney of KBB to start, say 20-25 briquettes.

My usual process is light coals, while those start I gather everything inside (meat, knife, rub, coffee, etc), rinse meat, check coals, add coals, assemble smoker, trim meat, rub meat, check smoker status...wait until smoke is close to TBS.