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BBB - Big Bad Brisket

post #1 of 28
Thread Starter 
Ok so here we go.

Got it trimmed and rubed up.

I may have to carve some off the end to fit it in the WSM! I'm thinking chef snack...

More to come tomorrow morning.
post #2 of 28
Looks like a great start I'll be looking forward to the progress
post #3 of 28
What kind of rub is that? It looks like a good one
post #4 of 28
Looks Great, Keep the Qview coming...icon_smile.gifPDT_Armataz_01_34.gif
post #5 of 28
Thread Starter 
I'm trying this recipe:


but I'm using my WSM to smoke it.
post #6 of 28
I have done a 19 pounder on WSM.Easier to fold the point up over flat if brisket is flexible.Looks good.Smoke on!!!!!!!!!!
post #7 of 28
Thread Starter 
It's either big enough to just fit, touching the sides, or I may try that.

If I'm that close, would it shrink enough to lay it flat later?
post #8 of 28
Here is a pick of a 19 pounder i trimmed like 6 pounds of fat off of

This was on my WSM.Notice how it is folded.

Here is finished pick.It will shrink alot.Both the flat and point.

I cubed point for burnt ends.

Herky let it rip.I have cooked ALOT of brisket so you get a comfort level.
Looks like a great start and the worse thing if you do not like is you apply the lessons to next ones.Only way i learned.NOW get after that bad boybiggrin.gif
post #9 of 28
I hope mine come out looking that good there Herky Springs. It's at 178 right now and in the foil. I plan on thaking it out at about 205 or so.
post #10 of 28
Thread Starter 

Lessons learned

Ahh fun times early in the morning...

Assembling my WSM with the meat, and I find the bottom grate probe line is stuck. I THINK i can gently lift the middle section to remove it but alas... I hear water spilling on coals.

Disassebly, removal, let the coals get going again, only to find...

the probe in the meat is registering 100 degrees off. No backup! I 've had a friend with the same probe (from walmart) do the same thing, and verified under running water that its off (with thermalpen)

Waiting to stablize the WSM then gotta run back to walmart and get another probe!
post #11 of 28
Thread Starter 
Not to get into painful details with my experience at Walmart and their current lack of digital probes (and the 30 minutes I spent trying to find that out...)

But I need to order a new one. Going to get the WSM to temp and use my oven thermometer, or thermapen on the brisket.

What is the kick a$$ digital probe that people use? I have on that works fine right now, but I should get a second for future smokes.
post #12 of 28
Great looking brisket. Mine's on and going strong, almost 3 hours and up to 130. Going to foil it at 140 and bring it up to 190, and turn the whole thing into burnt ends for chili, sandwhiches, tacos, etc.
post #13 of 28
Thread Starter 
Finally got a probe in the meat, just hit plateau of 160. I open it doesn't leak juices...

Banking on the WSMs ability to hold temps steady, its own thermometer and an oven to measure ambient!

Good luck to us both!
post #14 of 28
At least she is getting there, looking forward to the finale.
post #15 of 28
Thread Starter 
In the stall, oven thermometer is currently covered in fat drippings. At least I can see the 250 mark!

Here is a pic from the chef snack piece I had to trim off to make everything fit.

just broke it in half to see the ring...

I just ate it like that. The rub / slather / mop tastes great. The fat was even better tasting!
post #16 of 28
Looking great.I just love the smell of brisket cooking!!!!

Are you foiling.
post #17 of 28
Thread Starter 
I'm going to try not foiling this time, until it hits 190 and then I take it off.

I'll take the point and make burnt ends at that time too.
post #18 of 28
Little sample piece you had looked great. What are you up to now?
post #19 of 28
Thread Starter 
I caved and foiled at 175, and she shot right up to 190.

Resting now for an hour, then I'll try the burnt ends, hopefully done by 6. Pics when it comes out of the rest!
post #20 of 28
nice ring!
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