Smokin for the 4th

Discussion in 'Beef' started by conradheel, Jul 3, 2016.

  1. conradheel

    conradheel Newbie

    Having family over tonight so put on a 12# brisket and 9# shoulder on the wsm 22. Fireworks, meat, music, family, and a little liquid courage. Should be fun.

    This is the second brisket I've done. First one I overcooked because didn't start poking it till 200 and the outside of the flat was already overcooked. Hope to start testing this one around 185-190. Not wrapping anything and going to let both ride all the way through. Hope it turns out better.

    Will check back in.

  2. hardcookin

    hardcookin Master of the Pit

    Good Luck with your smoke!
  3. b-one

    b-one Smoking Guru OTBS Member

    Great start,all that on the top rack makes my 18.5 seem small. Good luck!
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Well you are sure off to a good start!

  5. conradheel

    conradheel Newbie

    Well this brisket is moving quick. Been on for a little over 4 hours and it's at 175.

    Should I put it in the oven at 200 at this point? Trying to eat this for dinner.
  6. joeski

    joeski Fire Starter

    I'd do what you said in the first post.  "let it ride all the way through"  You can always warm it up in the oven if it gets done to early. 
  7. conradheel

    conradheel Newbie

    I'll stick with it and see how it does. I'm kind of wondering if I trimmed too much fat off. Left 1/4" fat on the cap side and had about 6-7 open spots where I trimmed into the beef a little bit.

    This happened to me on the first one too. Wsm was getting too hot and cooked a 15# brisket in 8 hours and even overcooked. Not sure what's going on.
  8. conradheel

    conradheel Newbie

    Well brisket and shoulder came out good. Guests ate both up.

    I guess I'm my own worst critique and really thought the brisket could be better. It ended up cooking 12 hours and thought it could've gone for another 2, but it was good nonetheless.

    Two questions.
    1. Any of you guys wrap the brisket after it reaches IT? Afraid of overcooking with this method but have seen good briskets come from this.
    2. What do you normally do with the burnt ends? Slice and serve or slice, cube, then back on smoker? I tried cubing them and putting them on the smoker for a few hours but didn't come out that great. Did brown sugar, rub, and bbq sauce to toss cubes then back on the smoker.

    Also did some smoked Gary's baked beans. They were awesome.

    Any tips would be appreciated!


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