First Brisket - w/Q View

Discussion in 'Beef' started by smokemaster, Jul 21, 2009.

  1. smokemaster

    smokemaster Smoke Blower

    I planned to do a High Temp cook on this brisket because I didn't want to have to stay up all night.

    Wow!!! The brisket was incredible. Moist and tender. Nice smoke ring. What more could you ask for. This won't be the last time I make a brisket.

    Full ring of charcoal, 25-30 lit briquettes, 2 hickory and 1 apple chunk.
    Total cook time: 4:15hrs
    Temp: 325-350F (162-176C)
    Foiled at 2:20hrs, 170F (76C)
    Cooked another 1:55hrs
    Rested for 30 min

    5lb (2.3kg) Whole Brisket
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    WSM with clay pot base.
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    2 Hickory, 1 Apple
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    1/2 chimney lit (30-35 briquettes)
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    Present from my sister!
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    Before foiling
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    After foiling
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    Sliced
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  2. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Nice! Glad it worked out well for you. Not sure how well the high heat smoke would have worked on a big brisket.
     
  3. bman62526

    bman62526 Smoking Fanatic

    As someone that always pushes the envelope regarding time and temp, I say "Way to to!" [​IMG]

    Meaning...I seem to get better results on my offset when I cook around 250 - 260°. The temps stay very consistent side to side and top to bottom shelf when I'm in that range. If I try to stay right at 225, I have big temp. differentials in different areas of my cooker...that's just the nature of how my smoker works I guess.

    I think part of the reason you got away with this, is that you are using a much smaller and more efficient smoker. I like the fact that mine will hold 8 slabs of ribs or so, but to accomplish that - you give up the efficiency of a WSM smoker.

    Brisket looks good!
     
  4. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member


    Shweeeeeet!


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  5. the dude abides

    the dude abides Master of the Pit OTBS Member

    Great looking brisket. Congratulations.

    Great to see that you're using American beef.

    When you say you're using a clay pot. Are you putting a clay pot inside of the stock water pan?

    Love the Smokemaster sign. I've got to find one of those.
     
  6. smokemaster

    smokemaster Smoke Blower

    The military commissaries only sell USDA beef. Haven't tried any Euro beef yet. Yes, I use a clay pot inside the water pan. My sister got the sign in NYC or NJ.
     
  7. bigsteve

    bigsteve Master of the Pit

     
  8. So I'm not the only one.

    Looks great. That's how I'm doing my next Brisket. What or how do you like that seasoning?
     
  9. smokemaster

    smokemaster Smoke Blower

    The Montreal seasoning was good. Since it was my first brisket I enjoyed it. I'll try some other rubs in the future.
     
  10. billbo

    billbo Master of the Pit OTBS Member

    Great job on your first brisky! I bet your hooked now.
     
  11. herkysprings

    herkysprings Smoking Fanatic

    Yeah I gotta say that WSM is insanely efficient. After my last pork shoulder smoke, I've done 2 other smokes, with only adding wood, and a chimney of charcoal to the original load.

    Vents open only 1-3mm to keep the temps at anywhere from 225-240 for hours. I swear the WSM regenerates charcoal...
     

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