It's midnight Cinderella, time to get you home before you turn into a brisket!

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jirodriguez

Master of the Pit
Original poster
OTBS Member
SMF Premier Member
Jun 5, 2009
4,656
143
Portland, OR
Decided to do a full packer brisket, so of course that means starting a midnight!
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I rubbed the brisket down with my beef rub earlier in the afternoon and tossed it into the fridge. Got to say again - I love the big ziploc bags - that's a 15 lb. packer in that bag, no leaks, no fuss super easy!


.... and into the WSM with a mix of hickory and mesquite.


Put all the trimmed fat on the rack above it a'la SmokinAl style
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... in bed around 1:00 AM with the WSM all tucked in with it's welding blanket... lol.

8:00 AM... coffee in hand checking the temps and removing the fat - it did it's job.


10:00 AM put the brisket in a foil pan with a bottle of good beer, and covered it tightly. Bark is forming up nicely!
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My folks were up visiting for the day from southern Oregon, so I tossed some brats and peppers and onions onto the top rack for a quick lunch for everybody. Sorry didn't get any finished pic's of lunch, but you get the idea.


Brisket off and ready to rest at 2:00 PM - the test "piece" just peeled right off... lol.


Rested for 3 hrs. - can you say bark! Oooh Yeah!
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Money shot!


Thanks for drooling!

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