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Here is finished pick.It will shrink alot.Both the flat and point.
I cubed point for burnt ends.
Herky let it rip.I have cooked ALOT of brisket so you get a comfort level.
Looks like a great start and the worse thing if you do not like is you apply the lessons to next ones.Only way i learned.NOW get after that bad boy
Assembling my WSM with the meat, and I find the bottom grate probe line is stuck. I THINK i can gently lift the middle section to remove it but alas... I hear water spilling on coals.
Disassebly, removal, let the coals get going again, only to find...
the probe in the meat is registering 100 degrees off. No backup! I 've had a friend with the same probe (from walmart) do the same thing, and verified under running water that its off (with thermalpen)
Waiting to stablize the WSM then gotta run back to walmart and get another probe!
Not to get into painful details with my experience at Walmart and their current lack of digital probes (and the 30 minutes I spent trying to find that out...)
But I need to order a new one. Going to get the WSM to temp and use my oven thermometer, or thermapen on the brisket.
What is the kick a$$ digital probe that people use? I have on that works fine right now, but I should get a second for future smokes.
Great looking brisket. Mine's on and going strong, almost 3 hours and up to 130. Going to foil it at 140 and bring it up to 190, and turn the whole thing into burnt ends for chili, sandwhiches, tacos, etc.