Sorry I didn't get around to live posting this.
Was a little upset about overcooking my last brisket, I had to give it another go as I was so close. So I picked up a 12.5lb packer on Friday for an overnight Sat-Sun smoke. Fired up the WSM at 9pm Saturday night, trimmed up and rubbed in EVOO and a 50/50 mix of Tatonka Dust and brown sugar. Used a mix of cherry and hickory and maintained a pit temp of 225F-250F.
Sat 9:00pm - Fired up WSM and took brisky out of the fridge
9:30 - Trimmed off any hard fat, left the fat cap alone and trimmed the bottom up nice and lean
10:00 - Put brisket on the WSM @ 225F. Wrapped WSM in welding blanket (this worked out great to battle the wind)
10:30 - 1:00am - Had a little bonfire and a couple (or more) brews with Ms. Duke...Kept checking on temps and adjusting vents when needed.
1:00 - Noticed the smoker temp had steadied up nice so we called it a night. Was getting worried, the internal temp had risen to 165F in just 3 hours!!
1:30 - 7:00am - Sleep.
Sun 7:30am - Coffee on - Internal temp 169! - Looks like I slept through a nice stall
8:00 - Opened up the WSM, put breakfast on... . IT plummets to 159 after opening.
8:00 - 11:00 - Drink coffee, try not to fall asleep on the couch.
11:30 - Breakfast is ready! Time to eat! IT of brisket 194F. Poked a bit, but felt tough.
11:45 - IT 196F.
12:30pm - IT 199F, poked again and felt quite tender with juices oozing out the toothpick holes. Worried about overcooking again, decide to pull. Separate point, double-wrap flat in butcher's paper and into a cooler full of towels.
12:45 - Chop up point into burnt ends. Tossed in a bowl with 50/50 mix of Tatonka Dust and turbinado sugar, place in foil pan with about 1/3 bottle of beer and back into the WSM @ 235F.
1:00 - 2:00 - Randomly rearrange living room with Ms. Duke.
2:00 - Dump burnt ends out of foil pan right on to the WSM grate and bump heat to 250F for another half hour.
2:30 - Pull burnt ends, place back into foil pan, wrap up and place into cooler with the flat.
3:00 - Go pick up more beer
3:30 - Fired up the Weber kettle. and put on corn and potatoes.
4:30 - Time to eat!!!!
I'll shut up now and get on to the Qview!
Biggest brisket for me yet..
Left most of the cap
"Super-trimmed" the bottom
New blankie keeping it warm and cozy
Time for a little R&R..
8:00am put breakfast on and a nice bark has formed overnight. This fatty was made Friday night and was meant for a Saturday morning smoke, but rain ruined those plans.
This fatty consisted of bacon (imagine that), breakfast sausage, hashbrowns, a cream cheese and shredded cheddar mixture with Jeff's rub, and 4 eggs.
Not long after breaky, the brisky was ready for surgery.
The flat separated. The juices were oozing out of this..
Burnt ends back in for another round.
After 1.5hrs in the pan, placed directly on grate for 30 mins.
A couple taters chopped up and tossed in EVOO and SPOG onto the Weber kettle with a stalk of corn with the silk removed. Threw on some hickory chips for these. Cooked at 300F - 325F for an hour.
Looks good to me!
Even though this is only my third packer, this is the best ever brisket I have produced. Very moist and a great bark!
Love the flavor the Tatonka Dust gives it, also.
Thanks for looking! Time to enjoy the rest of the weekend.
Edited by DukeBurger - 5/17/15 at 5:54pm