Due to feeling ill from the night before, I didn't get any pics of the smoke itself, but plenty of pics of the final product.
Started out with a 13lb packer, rubbed down the night before with BBQ Pit Boys Kansas City Rub. Up at 5:30am Monday to start the WSM...This was painful to do after a 3:30am bedtime..
Anyways, enough pity!! Placed brisket in WSM at 6am at 275*F with some hickory. This time I decided to use Royal Oak lump. I also emptied all the old sand from my water bowl and trying it empty. I must say, I am a convert to the lump charcoal. It was surprisingly easy to keep temps stable, although they did burn down faster, adding a handful at a time, they really caught quickly.
I also noticed with the empty water dish I was able to get some higher temps and it got up to temp a heck of a lot faster. I will be running it this way from now on.
At around 165*F IT, I started mopping every :30-:45mins until 185*F IT with a mixture of beer, apple cidar vinegar, woshy sauce, onion flakes, and more of the rub.
As usual, I didn't foil. I probed this at 191*F IT at 6pm and it was butter tender. A lot of people here say that's too low, but I've had a lot of briskets be a bit on the crumbly side at 195*+.
Made up a batch of BBQ Pit Boys Kansas City BBQ Sauce to go with it. I made some sammies out of the sliced flat and some chopped burnt ends. I even found a leftover container of smokey au jus from my last pulled beef for some dipping!
As per my request, I had Ms. Duke make up some of Mrs. Bear's Raspberry Chiffon Pie. It didn't turn out as pretty, but damn that is good stuff!! Thanks Bear for sharing that recipe!
This was the best brisket yet!!
Thanks for looking!!
Started out with a 13lb packer, rubbed down the night before with BBQ Pit Boys Kansas City Rub. Up at 5:30am Monday to start the WSM...This was painful to do after a 3:30am bedtime..
Anyways, enough pity!! Placed brisket in WSM at 6am at 275*F with some hickory. This time I decided to use Royal Oak lump. I also emptied all the old sand from my water bowl and trying it empty. I must say, I am a convert to the lump charcoal. It was surprisingly easy to keep temps stable, although they did burn down faster, adding a handful at a time, they really caught quickly.
I also noticed with the empty water dish I was able to get some higher temps and it got up to temp a heck of a lot faster. I will be running it this way from now on.
At around 165*F IT, I started mopping every :30-:45mins until 185*F IT with a mixture of beer, apple cidar vinegar, woshy sauce, onion flakes, and more of the rub.
As usual, I didn't foil. I probed this at 191*F IT at 6pm and it was butter tender. A lot of people here say that's too low, but I've had a lot of briskets be a bit on the crumbly side at 195*+.
Made up a batch of BBQ Pit Boys Kansas City BBQ Sauce to go with it. I made some sammies out of the sliced flat and some chopped burnt ends. I even found a leftover container of smokey au jus from my last pulled beef for some dipping!
As per my request, I had Ms. Duke make up some of Mrs. Bear's Raspberry Chiffon Pie. It didn't turn out as pretty, but damn that is good stuff!! Thanks Bear for sharing that recipe!
This was the best brisket yet!!
Thanks for looking!!
Last edited:
