- Jan 29, 2017
- 5
- 22
Whats up everyone - I've been on here for a while reading and getting tips from everyone. I appreciate all the help and wanted to post pics of my smoke from yesterday.
Picked up a small 3lb brisket flat in hopes to do a quick smoke on my WSM. Brisket was already trimmed and ready to go.
Saturday night prep: put a little olive oil on it then rubbed it and let sit in the fridge overnight
took it out Sunday morning and let sit to get to room temp.
Smoked it with some hickory chips (prefer the chunks) at about 235-250 for 3 hours (168 IT) and then wrapped it with some apple juice and BBQ sauce.
2 hours later it was up to 204 IT and I took it off and wrapped in more foil and put in the cooler for about an hour. Overall about a 5hr smoke and another hour rest (again it was a very small brisket)
sliced through it like butter and the pull test was great... I was really happy with the smoke ring as well. I also poured some of the juices that gathered in the foil to finish it
hope you enjoy! Thanks again for all the advice
@unclesmokeysbbq
Picked up a small 3lb brisket flat in hopes to do a quick smoke on my WSM. Brisket was already trimmed and ready to go.
Saturday night prep: put a little olive oil on it then rubbed it and let sit in the fridge overnight
took it out Sunday morning and let sit to get to room temp.
Smoked it with some hickory chips (prefer the chunks) at about 235-250 for 3 hours (168 IT) and then wrapped it with some apple juice and BBQ sauce.
2 hours later it was up to 204 IT and I took it off and wrapped in more foil and put in the cooler for about an hour. Overall about a 5hr smoke and another hour rest (again it was a very small brisket)
sliced through it like butter and the pull test was great... I was really happy with the smoke ring as well. I also poured some of the juices that gathered in the foil to finish it
hope you enjoy! Thanks again for all the advice
@unclesmokeysbbq
