Wisconsin winter brisket on wsm with new auber

Discussion in 'Beef' started by doohop65, Jan 15, 2016.

  1. Well folks, I am a glutton for punishment so I am taking a whack at a full packer brisket. Been smoking a few years now but never have smoked a great brisket.

    Allows used a weber kettle or busted up uds. Just found a 18.5 wsm on Craigslist. Bought a auber controller with 6.5 cfm fan.

    Seasoned packer with equal parts cracked black pepper, kosher salt, onion powder, minced onion, and garlic powder.

    Rubbed up this morning and serving tomorrow for my baby girls 2nd birthday party.

    Let it rest in the garage until 10 tonight and got things rolling. Fan installed, maverick on and away we go. Using hickory and kbb for first time. Usually use lump but trying kbb to control temp better.

    Bought a welding blanket to save on charcoal and keep this wi wind and winter from messing with me. 22 degrees and windy.

    Brisket put in at 1030. I have been monitoring the temp and seems to be staying with a few degrees of 225. Stay tuned and wish me luck.
  2. mike5051

    mike5051 Master of the Pit SMF Premier Member

  3. The temp spiked in me once up to 280 around 1 am. I closed the top vent almost closed because I think the wind was drawing too much air on me. After that I woke up every couple hours and temp was always 223-226. Will be inserting the meat probe soon and will grab a pick then.
  4. So far so good. Really nice color and I think we are on schedule. The wind is blowing so bad I have to keep the top vent closed or the temp spikes.

  5. mike5051

    mike5051 Master of the Pit SMF Premier Member

    That's looking good. I hope your getting enough ventilation with the top vent closed.  You may get some bitter smoke.  If the wind is sucking the smoke out of the WSM, you should be okay.

  6. smokinal

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

    That last shot at 158 looks really good. Are you going to foil it?

  7. There is a decent amount of smoke coming out between the wind drawing it and the smoker is not seasoned well yet. The guy I bought it from claims 15-20 smokes but I think it is closer to 5. I have done 4 now so it is still needing some good buildup to Leo with the seal.

    As for foiling it will depend on time. I am going to decide in 2 hours if it needs foil. I prefer not for bark quality but right now it is stalling so it might happen to get it done in time for the party.

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