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Wednesday Brisket with view

post #1 of 14
Thread Starter 
So at 5:30 am pst I threw a 13lb brisket on ... I usually start these at midnite but they are finished roughly around noon so I'm going with a day cook and lower temps , less fuel in the WSM ( consisting of kingsford comp, mesquite lump, cherry and pecan...temp right now is at 214 so I'm gonna try and keep in the 220 range for as long as I can ... Plan is to wrap in butcher paper somewhere around the 5-6 hr mark depending on color .... Here is a pic of when I put in fridge 2days ago ...cya around noon for an update....


Edited by luv2putt - 7/10/13 at 6:24am
post #2 of 14

Sounds like a plan. Looking forward to seeing some Qview.

Happy smoken.

David

post #3 of 14
Thread Starter 
So here we are about 4:15 in and it's looking good ....temp on the pit is 223 so we are right on track ... I think I will give it another half hour to an hour before I butcher wrap ....



post #4 of 14

Looks great. Starting to take on a nice color.

tell us about the butcher wrap. A long time back I read something about that. But I have had acheers.gif since then.BSmeter.gif OK I have had a bunch of cheers.gif since then.

Happy smoken.

David

post #5 of 14

Looking nice....wanna see more!

 

Kat

post #6 of 14
Thread Starter 
So I just wrapped in butcher paper and quick check of the temp looked to about 161 so everything is progressing nicely ....
post #7 of 14
Quote:
Originally Posted by themule69 View Post

Looks great. Starting to take on a nice color.

tell us about the butcher wrap. A long time back I read something about that. But I have had acheers.gif since then.BSmeter.gif OK I have had a bunch of cheers.gif since then.

Happy smoken.

David

 

yeh x2 on that one..ive been trying to figure out what the deal is with butcher paper wrapping....
post #8 of 14
Thread Starter 
Helps protect the meat from the heat yet breaths unlike foil ... Meat does not not steam in its juices ...
post #9 of 14
Quote:
Originally Posted by luv2putt View Post

Helps protect the meat from the heat yet breaths unlike foil ... Meat does not not steam in its juices ...

I see. i'm looking forward to seeing the finished brisket.

David

post #10 of 14
Quote:
Originally Posted by luv2putt View Post

Helps protect the meat from the heat yet breaths unlike foil ... Meat does not not steam in its juices ...

X2...

post #11 of 14
Thread Starter 
Well, a little over 12 hours I've pulled from the smoker .... In about 45 min we will have some sliced pics

post #12 of 14
Thread Starter 
As promised .......


.



post #13 of 14

Looks great! thumb1.gif I get inspired when I see pics like this I'm working myself up to a brisket smoke just gotta find the time.  

post #14 of 14
Thread Starter 
So this is my fourth brisket and second time cooking to tender as opposed to temp ... I cooked this at 220 as opposed to 250-260. And the lower temp did add to the cook time .. I'm really happy how this came out ... Not much of a smoke ring but it is damn tasty and norm time for me to go eat !!
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