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2 Brisket flats going on WSM tonight

post #1 of 10
Thread Starter 
I picked up a choice brisket flat at Costco last Sunday. I went there tonight looking for something else to throw in the smoker and saw another flat that caught my eye so now I'm doing two.
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Both around 7lbs. Did minimal trimming on top/sides. Took nothing off the bottom. Injected using 2 cups beef broth, 1/4-1/3 cup of Lee and Perrins, tsp garlic and onion powder, 1/2 tsp cayenne. Rub was 50/50 kosher salt and coarse black pepper. Been using A1 on briskest to get rub to stick so continued with that. I was pretty limited on wood chunks so I got a mix of hickory/cherry/Apple. Using cowboy lump charcoal. Started with some leftover Stubb's briquettes. Put a couple steamer pots full of hot water in the water pan.
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Ive got the WSM dialed in. Vent where I dumped in briquettes is closed. Other two are about 1/3 open. Top vent 2/3 open. Been hovering between 223-228.

I put the slightly larger brisket on bottom rack above water pan and the smaller one right above it. I'm thinking about foiling the smaller one since more worried about that one drying out and letting one on bottom rack ride. Now my probe is on the top rack, so I'm thinking temp at lower grate will be right around 200 or so. Only have the one Maverick so I'm not able to see what it actually is. Next purchase will either be a CyberQ or a stoker unit I think.

Still trying to figure out what IT temp I will take it up to. Think I will start checking with probe at 190 and then check every 5 degrees. Thinking about just taking them up to 210 but don't want to dry out and I want to slice them preferably. Will I still be able to slice at 210? If I have to slice a little thicker that's fine. Just friends over not cooking for a comp.


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post #2 of 10

That's some spendy brisket there. I saw them at my Costco yesterday at about the same price. I went next door to cash & carry where whole Angus Choice packers were $2.39lb. I grabbed one but then ended up putting it back deciding I didn't have enough time for a brisket cook this weekend, Got some St Louis ribs instead.

post #3 of 10
Thread Starter 
Quote:
Originally Posted by chefbuba View Post

That's some spendy brisket there. I saw them at my Costco yesterday at about the same price. I went next door to cash & carry where whole Angus Choice packers were $2.39lb. I grabbed one but then ended up putting it back deciding I didn't have enough time for a brisket cook this weekend, Got some St Louis ribs instead.


I don't think we have any Cash & Carry's up here. Costco has been cheapest place I could find brisket in Milwaukee, WI area.


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post #4 of 10
It's best to go by feel instead of IT. Different people like different lavels of tenderness. I like mine to probe easily but not to the point where there is no resistance.

Smoke it up.
William
post #5 of 10
Here in nj brisket is $7.79lb !!! That's why I'm doing pork this season
post #6 of 10
At those prices, I would be doing pork also. Packers are $1.97 per pound here.

Smoke it up.
William
post #7 of 10
Insane beef prices in the tri state area....
post #8 of 10

LOL  We pay what we pay so we can smoke!  Those look like they are trimmed rather than Packer style briskets.  They cost a bit more.   Cant wait to see how they turn out. Very pretty cuts. 

Brian 

post #9 of 10
 
Ive got the WSM dialed in. Vent where I dumped in briquettes is closed. Other two are about 1/3 open. Top vent 2/3 open. Been hovering between 223-228.

I put the slightly larger brisket on bottom rack above water pan and the smaller one right above it. I'm thinking about foiling the smaller one since more worried about that one drying out and letting one on bottom rack ride. Now my probe is on the top rack, so I'm thinking temp at lower grate will be right around 200 or so. Only have the one Maverick so I'm not able to see what it actually is. Next purchase will either be a CyberQ or a stoker unit I think.

Still trying to figure out what IT temp I will take it up to. Think I will start checking with probe at 190 and then check every 5 degrees. Thinking about just taking them up to 210 but don't want to dry out and I want to slice them preferably. Will I still be able to slice at 210? If I have to slice a little thicker that's fine. Just friends over not cooking for a comp.


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In my opinion  210 may risk a dry brisket.  You want to smoke them until you can insert a toothpick into the flat area and the resistance you feel is like butter.  That will most likely be from around 195 to 205.  Then... For good slicing you  want the brisket to rest for about and hour. ... Maybe longer  Very important step. As the beef firms up a bit for slicing and juices will redistribute all around the meat. 

Just my 2 cents.  Lots of brisket opinions on this site.. 

Good luck!

Brian 

post #10 of 10
Thread Starter 
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This was the second one that I didn't foil took to about 196 IT. Finished it off last 45 or so minutes in the oven. This end I cut was fall apart tender but firmed up towards the middle. Consensus was that the one not foiled had better flavor. Foiled one didn't quite have tenderness I was looking for. I started probe checking at 190 and at 195 then 203. Never got that probe sliding in like butter in all parts of brisket. Maybe I should've checked at 185 or let it go til 210.


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