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WSM brisket. Second smoke. Q-view!

post #1 of 13
Thread Starter 
Hi everyone,

Just found this forum and love reading all the great posts. So I thought I'd post my brisket experience for your reading pleasure and advice :)

Started the coals on my weber smokey mountain at 11:30ish pm. Filled the smoker to capacity with unlit kingsford with about 20 lit coals on top of the unlit.

Threw 2 chunks of apple and one of hickory.

Added the brisket (an 8 pound prime packer) at 11:45pm.

I didn't have to touch the smoker till 8am when it was at 225 degrees. I stoked the coals a bit (oops... Didn't realize all that ash would float UP!) and I added about 5 wine bottles of water. internal temp of the brisket was 183. :)

The smoker ran between 225 and 250 the whole time, averaging at around 233.

By 10:15, probing the point was like probing room temp butter, but the flat was a bit harder, so I left the meat on till 11, then pulled.

I believe the internal temp was around 190, but i really can't remember.

So... Results!
2 hours in... Looking good!
45b5421c-fead-8bc8.jpg


What a great sight at 8am.
45b5421c-fecf-9d32.jpg


I had to taste at around 11.
45b5421c-fef7-098e.jpg

after a 3-4 hour rest.
45b5421c-ff34-1684.jpg


My thoughts were that the point was perfect. Very tender and moist.

The flat was also tender but not as moist as I had anticipated. I had nothing to compare it to since this was my first time eating BBQ brisket.

Is the flat always a bit dry?
post #2 of 13

Looking good!!

 

Welcome..

This site has tons of info.

I would suggest you spend some time reading all the different forums and the WIKIs.

Then use the handy dandy search tool for specific interests!!

 

Have a great day!!!

 

Craig

Also..Sign up for the oustanding E-Course...

http://www.smoking-meat.com/smoking-basics-ecourse.html

post #3 of 13
Thread Starter 
Thanks Craig,

Just signed up.

Steve
post #4 of 13
glad to have you hanging around! Nice brisky! Did you foil it when it hit 165ish? That helped keep everything moist when I smoke packers. Congrats on your success!
post #5 of 13

I foil at 165º, That will help retain some moisture.

But yes,The flat is never as juicy as the point,Due to its fat content.

Your first brisky looks good from here  2thumbs.gif

Thanks for sharin' with us

post #6 of 13

Wow that looks really good, nice smoke ring as well!

post #7 of 13

Nice job!

 

Besides foiling the other thing that really helps a brisket it to keep your temps lower, more in the 200°-220° range - this especially applies if you are not going to foil.

post #8 of 13
Thread Starter 
Thanks all!! I didn't consider foiling, but will do it on my next brisket for sure.

I'll also consider a lower temp. Can someone let me know what to expect with regards to how much time a lower temp of around 220 would do to cooking time? Would it add one hour? 3 hours?
post #9 of 13

Welcome to SMF. Cooking at a lower temp would probably add a couple of hours to the cook time, but the meat tends to be a little juicier.

post #10 of 13

Since you have to go by temp instead of time it is kind of hard to say how much time it would add. But part of the theory behind it is water boils at 212 °F, so the higher the temp in the smoker the faster you "boil" the juices out of your piece of meat. I usually guestimate approx. 1.5 hrs. per pound, but that is strictly guesstimate.

post #11 of 13

Looks real good!

 

Foiling at 165 should make it more moist.

 

 

 

Bear

post #12 of 13

Nice, good jobicon14.gif

post #13 of 13
Thread Starter 
Quote:
Originally Posted by JIRodriguez View Post

Since you have to go by temp instead of time it is kind of hard to say how much time it would add. But part of the theory behind it is water boils at 212 °F, so the higher the temp in the smoker the faster you "boil" the juices out of your piece of meat. I usually guestimate approx. 1.5 hrs. per pound, but that is strictly guesstimate.


This is interesting. I'm definitely going to research this more!

There goes my evening :)
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