First brisket flat on the WSM

Discussion in 'Beef' started by davesfroggin, Sep 20, 2015.

  1. I've done a handful of smoking other meats but doing a brisket has got me the most excited as it is my favorite. On this 3lber I did a light seasoning of SPG then my own rub and then a light coat of Montreal Steak. Looks pretty already. I will post a finished picture too.
  2. Looks like a great start.  Everyone gets so freaked out with brisket but its actually pretty easy.  IMHO the key is not to let it dry out by cookin too low n slow.  I like to let er rip and place in a foiled disposable pan when it hits 170*F internal.  Yours looks like it's gonna be a good one!
  3. Yup. Plan on wrapping around that temp. It's moving along pretty well now but I know it'll hit that stall.
  4. mike5051

    mike5051 Master of the Pit SMF Premier Member

    Looking good!  That stall won't last long with a 3lb brisket.  Happy smoking!

  5. Heres how it looked before the wrap.
  6. Brisket is finished and hanging out in the cooler for a couple hours. Took about 5hrs from start to finish.

    Will post some pics after the rest.
    Last edited: Sep 20, 2015
  7. Here is the finished product. The wife was very happy and I loved how the smoke ring turned out.The dog was also very happy with how it turned out because he ate my sandwich as I went to the kitchen to get a beer.
    Last edited: Sep 20, 2015
  9. mike5051

    mike5051 Master of the Pit SMF Premier Member

    Looks awesome!  Nice smoke ring!
  10. Thanks! Next time I'll cut them alittle thinner. That was my only compliant about it overall.

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