First overnight brisket on WSM

I picked up a 12.5# packer at Wally World and tonight is the night.  It will be my first overnight brisket on the WSM.  It's ~ 55* and I expect a little rain and mid 40's overnight so I snuggled the WSM up close to the patio table and opened the umbrella.  I prepped the ATC and temp transmitter for moisture operations by utilizing some plastic jugs.

...more to follow in the morning...

Quote:

Originally Posted by sprky 

I like the use of jugs to protect the thermometer and electronics. I just use zip locks, but all I have to protect is my thermometer.

They actually worked very well.  The wind kicked up a bit when the expected rain came and they didn't budge.  Kept all my electronics dry.

Well, even thought it got windy along with the expected rain over night, the end result is pretty good.  I wrapped it in foil at 160* (after the bark was well formed) and spritzed it with some apple juice/bourbon mixture.  I pulled it off at 190* at the 17.5 hour mark, still wrapped in foil and placed in a cooler with towels.  Of course, I had to peek and slice a piece of the thin end (burn end) for a taste test.  It has a very nice flavor.  Here's a shot prior to placing in the cooler.

...and sliced ready to serve.

Thanks Al.  had some VERY good brisket tacos today for lunch!  The whole office smeeled like smoked brisket :)  Had a bazillion coments on the smell alone!

Quote:

Originally Posted by redclaymud 

I'm curious about your smoker.  Forgive my ignorance.  What is that?  WSM to be sure.  Gas?

No, not gas. Just a WSM 22.5".  For this brisket I ran Stubb's briquettes.  Mounted to the utility pole is a pitmaster iQ110 auto temp controller and a Maverick temp transmitter.  I covered them with plastic jugs with the bottoms cut out for moisture operations.

The temps stayed in the 225 - 240 range except in the AM when I had to add charcoal.  It probably went to 200 but came back fairly quickly back to 225-ish.