Hi y'all,
As i mentioned on my London broil thread i just got a new WSM 22.5" smoker and since the wife didn't want ribs what a better way to break it in than to smoke a 12.5lb brisket i picked up from wally world. I will talk more about getting a new smoker in a future thread (with pics) but for the moment i will show you the brisket i smoked...
here is the brisket on my deep freezer after it was thawed rubbed and slightly trimmed. Its kinda dark but you can see the homemade rub of household herbs and spices i have added (no injection).
Here is the brisket after 6 hours of smoke. I had it a temp of 250-275 pretty steady the whole time. I love the new WSM for holding a consistent temp. I pulled it off right after this picture.
Here is the brisket after another 2 hours in the oven at 275 degrees. Instead of wrapping in foil and checking the smoker in the snow and 10 degree weather i just put it in the oven until the flat has the IT of about 180 degree and the point area has the IT of about 190 degrees. i know some people smoke their until 200 degrees but i like slices instead of pulled so i let it get tender but still slice-able.
I don't have any slice pics but it had a nice bark (not too much) and a wonderful flavor from the pecan wood.
BTW i used Royal oak lump charcoal for my base and pecan chunks for flavor. in retrospect, it would have probably ran hotter but the weather was miserable 10 degrees sleet and snowing while i smoked and strong wind. but the royal oak and wsm 22 performed like a champ and i ate like a a king!
thanks!
phatbac
(Aaron)
As i mentioned on my London broil thread i just got a new WSM 22.5" smoker and since the wife didn't want ribs what a better way to break it in than to smoke a 12.5lb brisket i picked up from wally world. I will talk more about getting a new smoker in a future thread (with pics) but for the moment i will show you the brisket i smoked...
here is the brisket on my deep freezer after it was thawed rubbed and slightly trimmed. Its kinda dark but you can see the homemade rub of household herbs and spices i have added (no injection).
Here is the brisket after 6 hours of smoke. I had it a temp of 250-275 pretty steady the whole time. I love the new WSM for holding a consistent temp. I pulled it off right after this picture.
Here is the brisket after another 2 hours in the oven at 275 degrees. Instead of wrapping in foil and checking the smoker in the snow and 10 degree weather i just put it in the oven until the flat has the IT of about 180 degree and the point area has the IT of about 190 degrees. i know some people smoke their until 200 degrees but i like slices instead of pulled so i let it get tender but still slice-able.
I don't have any slice pics but it had a nice bark (not too much) and a wonderful flavor from the pecan wood.
BTW i used Royal oak lump charcoal for my base and pecan chunks for flavor. in retrospect, it would have probably ran hotter but the weather was miserable 10 degrees sleet and snowing while i smoked and strong wind. but the royal oak and wsm 22 performed like a champ and i ate like a a king!
thanks!
phatbac
(Aaron)
