First Brisket Point cook on WSM

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outspoken

Newbie
Original poster
Mar 21, 2015
25
18
Hey all, thanks to everyone who has given a ton of information on the forum here. Most of my info has been from the following threads:

Basic Brisket Smoke - http://www.smokingmeatforums.com/t/50979/basic-brisket-smoke

Brisket fat up or down? - http://www.smokingmeatforums.com/t/96729/brisket-fat-up-or-down

Salt and Pepper for Brisket - By weight or volume? - http://www.smokingmeatforums.com/t/168145/salt-and-pepper-for-brisket-by-weight-or-volume

I decided to do a 50/50 Kosher Salt and ground Black Pepper on my 4lb Brisket Point cut.



Started around 9AM today, got the meat on around 9:30. The smoker has been hovering between 270-290. KBB and Apple wood chunks. Had the idea to put the chimney in the bottom ring to start the circle for the minion method and dump the coals around it, I'm sure others do it this way but it was one of those "ah-ha" moments for me.


Latest update as of 1:50PM, 5 or so hours into the cook:

 
Last edited:
Pulled it at 206 and it went right in the fridge overnight. It's going to be heated up in the oven before friends and family come over today. The big bird is being done in the other oven, on track for a 3pm feast! I'll post pics of the slices.
 
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