I finally got the time and weather to use my new WSM 18. I've had it for a few weeks now, just waiting for the right day. That day was today. I started with a 5Lb roast, all rubbed up with my own little blend. I used the Minion method with a few chunks of Weber Applewood for smoke on a bed of Kingsford coals. I used a Maverick 733 to keep an eye on it. Temp fluctuated a bit at first, as I learned intake control takes time to show on the reading. But 15 minutes in I had it at 241 for over 3 hours, with a light blue smoke gently coming out the top. Sun was in and out all day, so it bounced around a bit, but it stayed with a 25 degree window.
Total time about 5 1/2 hours to 173 degrees internal, then I wrapped it in foil and let it rest for an hour. After 5 hours, I opened all dampers and let it rise to 290 to finish. It could have used a little more time, as the fat wasn't fully rendered. But the clean meat I got out of it was absolutely incredible! Bark was rich, juicy, perfect amount of crunch.
Very happy, and looking forward to my first brisket next weekend! I'll set it up for a longer cook and higher finish, around 185, more fuel and wood...
Total time about 5 1/2 hours to 173 degrees internal, then I wrapped it in foil and let it rest for an hour. After 5 hours, I opened all dampers and let it rise to 290 to finish. It could have used a little more time, as the fat wasn't fully rendered. But the clean meat I got out of it was absolutely incredible! Bark was rich, juicy, perfect amount of crunch.
Very happy, and looking forward to my first brisket next weekend! I'll set it up for a longer cook and higher finish, around 185, more fuel and wood...
