Weekend Brisket! w/pics.

Discussion in 'General Discussion' started by sandyut, Jun 5, 2016.

  1. sandyut

    sandyut Smoke Blower

    EDIT - started with the dumb question but then it all turned out great!

    HI guys,

    I fired up a 5 LB flat this morning on a WSM using the minion method.  the temps and smoker are alll working great (225 and holding after 1.25 hours)

    I did a bad job of placing my probe in the meat and at 1.5 hours its sayin 135 and it rose real fast for the size of the meat.  Should I bother trying to adjust this or just let it ride for a few hours and use my instant read?

    Last edited: Jun 6, 2016
  2. sandyut

    sandyut Smoke Blower

    I appreciate no bashing for this silly question.  Looks like all is on track  165 after 4.5 hours.  should be on schedule.
  3. Are you going to foil?

    Or nekked all the way?

    I use my one of my Maverick probes for a general idea of the temperature and use my instant read thermometer for the poke 'n prod test for doneness.
  4. sandyut

    sandyut Smoke Blower

    i think I will foil up for 180-200.  I was going to see how the coals held up.  normally I nekked to the end unless something goes bad with the weather/coals, etc.  I made two last summer (first two ever) and this is the first one of the season and I started to get nervous and then hit the stall and figured we were on track.
  5. Patience is your best tool with brisket.
  6. sandyut

    sandyut Smoke Blower

    yup. I am moderately new to smoking and the brisket is always a test of the patience.  Looks nice and barked up tho!

    Have you ever finished one wrapped in foil or are you nekked till end?
  7. I've done them two ways. Foiled and nekkid. The next one I do will be wrapped in butcher paper. Just to see the difference myself.

    To date, my preference is nekkid. I don't like the softer bark created when foiled. Either way, it's all personal preference.
  8. smokinal

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

    So how did it turn out?

  9. sandyut

    sandyut Smoke Blower

    We loved it!  the wife said it was the best one yet (of the three I have made).  at 180 I placed the brisket in a foil tray, added beef broth, Worcestershire, Texas rub, but then the volume was too low - so I added beer to make it up.  then sealled in foil and placed on the gasser at 300ish for 2 hours till it hit 205 IT, then foiled separate from the juices for an hour in a cooler.  very juicy and peppery!  the reduced steaming liquid made an outrageous dipping sauce.  Here are a couple pics, but soon as I started eating the picture taking ended and a food come took over (sorry).

    my WSM is a 14" model, so trimming was required.


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