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Birthday Brisket w Qview

post #1 of 16
Thread Starter 
Just tossed a little 11.5 pound packer on the WSM. This is my second brisket cook ever so hoping things go smoothly. Last one was a big success that I am hoping to replicate this time but only time will tell. Temps holding steady at 234 right now. Using pecan and hickory wood chunks. SPOG for the seasoning.

Here's a few pics to get it started.



post #2 of 16

Happy B-Day your off to a good start.How big is the WSM

Richie

post #3 of 16

Happy birthday!!

 

That bad boy just fit didn't it!!

 

Al

post #4 of 16
Thread Starter 
I am also in the process of tiling my kitchen today. The brisket finished about 1.5 hours ago. It cooked super fast but the smoker temp was steady at 240 the whole time. After 6 hours I opened the kid to check internal temps and they were already 190. I foiled it and it finished off at 207. Hopefully it will be delicious.



post #5 of 16
Thread Starter 
Quote:
Originally Posted by tropics View Post

Happy B-Day your off to a good start.How big is the WSM
Richie

It's an 18.5
post #6 of 16
Happy birthday! Looks great.
post #7 of 16

It sure looks delicious!

 

Nice job!

 

Al

post #8 of 16
Thread Starter 
My last two brisket a have finished in a very short time frame. Why do you guys think that is? Both were USDA Choice Certified Black Angus and looked to have decent marbling. Does that play a role in cook time? Forgot to mention its resting in the cooler till dinner. Awfully long rest but it just finished so early.
post #9 of 16
Thread Starter 
Before anyone says check ur therm probes.....
I checked them with boiling water and they were only off 3 degrees. Maverick 732 thermometer
post #10 of 16

There done when there done. Each piece of meat is different.

 

Looking forward to hear how they taste.

 

Al

post #11 of 16
Thread Starter 
Finished product....... Perfection!!!!!

post #12 of 16
Quote:
Originally Posted by cracker1397 View Post

Finished product....... Perfection!!!!!

Only thing I don't like is its' not in front of my knife and fork.You nailed that one.Points

Richie

:points:

post #13 of 16
Looks good.

Often with smaller briskest they cook faster per pound than larger ones. And if you have good airflow through the smoker it will cook faster at the same relative temps as a smoker with less airflow.

It's all about learning how your equipment works best.
post #14 of 16
Thread Starter 
Quote:
Originally Posted by JCBigler View Post

Looks good.

Often with smaller briskest they cook faster per pound than larger ones. And if you have good airflow through the smoker it will cook faster at the same relative temps as a smoker with less airflow.

It's all about learning how your equipment works best.

That makes a lot of sense. Thanks for the insight👍
post #15 of 16
Looks delicious.


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post #16 of 16

Beautiful birthday brisket, bro.

 

Points for you, Cracker.

 

Disco

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