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  1. smokingaces

    Second overnight smoke-Brisket

    It's been on for 12 hours now and it's at 177! Smoker is stable between 225 and 245. I forgot to mention I'm smoking on a WSM 18.5. The packer barely fit!
  2. Second overnight smoke-Brisket

    Second overnight smoke-Brisket

  3. smokingaces

    Second overnight smoke-Brisket

    I picked up a 13 pound brisket. She was a nice fatty one. I trimmed about 3 pounds of fat off and then seasoned with SPG. I put the meat on the smoker at 1045 last night. The meat stalled at 160 from 445 to 6 then started climbing. This pic Is after the stall I just put it back on the smoker! So...
  4. IMG_2947.JPG

    IMG_2947.JPG

    • smokingaces
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    • Album: Second overnight smoke-Brisket
  5. smokingaces

    Christmas Eve Brisket Flat

    The meat hit 170 at 0930. Foiled with beef broth and back in the smoker!
  6. IMG_1893.JPG

    IMG_1893.JPG

    • smokingaces
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    • Album: Christmas Eve Brisket Flat
  7. smokingaces

    Christmas Eve Brisket Flat

    Thanks Al. Got out of bed at 730 and the meat has been stalled at 159 for 2.5 hours! I think it's going to be really tasty! My WSM has been running between 229-235. A little hotter than I planned for but it's fine because that temp has been going for 7 hours
  8. Christmas Eve Brisket Flat

    Christmas Eve Brisket Flat

  9. smokingaces

    Christmas Eve Brisket Flat

    It's been a little while since I've been on so I thought I'd jump on tonight. I just threw on my 10 pound brisket flat I bought from Kinder's Buthcer in the Bay Area. I'm smoking at 220-225. I put the meat on at 1210 am. This is my second overnight brisket. The last one turned out incredible...
  10. IMG_1891.JPG

    IMG_1891.JPG

    • smokingaces
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    • Album: Christmas Eve Brisket Flat
  11. smokingaces

    HOT & FAST, NO WRAP BRISKET ON THE LANG

    That's a fine brisket! Not surprise your turned a good piece of meat!
  12. smokingaces

    First Overnight Brisket

    By far the best Brisket I have smoked. This is my 4th flat. I bought BBQ sauce but did there was no need for it! Thanks everyone for your tips. I had no idea a flat could be this good. Butterd some King's rolls, steamed some provolone cheese, and threw on the meat. Damn good Sunday meal...
  13. IMG_1588.JPG

    IMG_1588.JPG

    • smokingaces
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    • Album: First Overnight Brisket
  14. IMG_1592.JPG

    IMG_1592.JPG

    • smokingaces
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    • Album: First Overnight Brisket
  15. IMG_1594.JPG

    IMG_1594.JPG

    • smokingaces
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    • Album: First Overnight Brisket
  16. smokingaces

    First Overnight Brisket

    I was amazed with how much smoke and how much easier it is to set the temp with non-soaked wood. And the heated water in the bowl helped a bunch too. Those were great. I put the brisket on at 1230 am. With a running temp of 245. It was too hot but I couldn't wait any longer. I closed the vents...
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    IMG_1585.JPG

    • smokingaces
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    • Album: First Overnight Brisket
  18. smokingaces

    First Overnight Brisket

    Everyone that runs the dry water bowl seems to be sold on it. I'm going to it next time and see what it does with my temp and clean up. Tonight I'm going with the hot water just because it is what I am accustom too. It I'll def try the non-soaked wood. It makes sense so the temp doesn't dip and...
  19. smokingaces

    First Overnight Brisket

    Well the smallest packer at my butcher was 17 pounds. So I took the flat which came out being 9.5 pounds. I trimmed and seasoned with SPG. It's sitting in the fridge till midnight tonight. I'll keep the pics coming.
  20. First Overnight Brisket

    First Overnight Brisket

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