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  1. mng024

    WSM 1st overnight brisket, advice please -- Weber Smokey Mountain

    I'm not pumped but I'm not disappointed either. Glad I trimmed how I did, learned a lot, a good 1st experience.
  2. mng024

    WSM 1st overnight brisket, advice please -- Weber Smokey Mountain

    Well, I would go 6.5/10. Bark wasnt set which I knew after I wrapped and it could have cooked longer. Was very tender, flavor was great, passed the pull test, but definitely dry in parts.
  3. mng024

    WSM 1st overnight brisket, advice please -- Weber Smokey Mountain

    Well I've had it resting for 30 already and I have a hangry fiance. I'm committed to resting it now, but I've definitely learned a lot regardless of how this turns out
  4. mng024

    WSM 1st overnight brisket, advice please -- Weber Smokey Mountain

    After just under 12 hours it was at 199° and not rising anymore while I was simultaneously about out of charcoal. Have it resting now for another 30 min or so.
  5. mng024

    WSM 1st overnight brisket, advice please -- Weber Smokey Mountain

    Just pulled and wrapped. Bark wasnt quite where I wanted it in the middle but hopefully itll keep forming
  6. mng024

    WSM 1st overnight brisket, advice please -- Weber Smokey Mountain

    Temp has went up a few degrees since the 158 but it is still a very very slow climb. Can the temp slowly rise while still in the stall? Can't imagine I'm climbing out already as it has went up 1 degree in 25 minutes?? (It dipped a little when I reinserted the probe)
  7. mng024

    WSM 1st overnight brisket, advice please -- Weber Smokey Mountain

    "One thing to remember is this: Don't wrap during the stall. You'll lose all the momentum if you open the lid and take out and wrap the brisket while it's trying to sweat off the last of its moisture. Just like an athlete might find it difficult to cool down and then get back up to full speed in...
  8. mng024

    WSM 1st overnight brisket, advice please -- Weber Smokey Mountain

    Just going off Franklin's book. I'm not wrapping in foil and I don't have a great bark formed yet. He says to wrap after to ensure a nice bark and keep it moist so it doesn't dry out for the final 30 degrees or so.
  9. mng024

    WSM 1st overnight brisket, advice please -- Weber Smokey Mountain

    3 hours in and I hit my stall around 158*, going to spritz every 30 min or so while in the stall and wrap when it pushes through.
  10. mng024

    WSM 1st overnight brisket, advice please -- Weber Smokey Mountain

    Well, I started out by having my top grate slip as I was placing the brisket on and then falling into the water pan, lol....oh well, I don't think too much damage was done (fingers crossed)
  11. mng024

    WSM 1st overnight brisket, advice please -- Weber Smokey Mountain

    Trimmed, ending up having quite a bit of hard fat and also wanted to even out the flat. Ended up taking off about 2 pounds but a big chunk was evening out the flat. I'm happy with it
  12. mng024

    WSM 1st overnight brisket, advice please -- Weber Smokey Mountain

    Brisket is patted dry and hopefully coming to shape. Just got charcoal prepped with 3 big chunks of oak buried. Trying to do as much as I can tonight so I can wake up and have things. Being assisted by Founders Kalamazoo stout as fall is officially here.
  13. mng024

    WSM 1st overnight brisket, advice please -- Weber Smokey Mountain

    Thanks, do you rinse or pat dry?
  14. mng024

    WSM 1st overnight brisket, advice please -- Weber Smokey Mountain

    I think if it doesn't shape up at all that I will cut that whole piece off to keep it more uniform. Could I freeze it after cooking and save for Chili?
  15. mng024

    WSM 1st overnight brisket, advice please -- Weber Smokey Mountain

    Got my brisket, 10# whole. Super uneven on the flat unfortunately, anything I should do trimming wise for that?
  16. mng024

    WSM 1st overnight brisket, advice please -- Weber Smokey Mountain

    I think I'm going to the market that just sells flats as I would like to do the smoke starting early morning now with how the weekend is looking. Since I can't hand pick the brisket there, what should I ask for when they are grabbing me one? Just one that has nice marbeling and seems even in...
  17. mng024

    No secrets...but any Rub tips? (place to start)

    Great, I'm going to try that this weekend and just increase the salt by 1 unit
  18. mng024

    Anyone used Jeff'S Texas Style Rub on a brisket?

    Have you used this recipe with brisket again and modified it? I think I'm going to do it this weekend and increase the salt amount.
  19. mng024

    No secrets...but any Rub tips? (place to start)

    Have any of you tried the texas rub with brisket?
  20. mng024

    WSM 1st overnight brisket, advice please -- Weber Smokey Mountain

    I appreciate it. I've already invested in butcher paper, boning knife, slicing knife, some oak wood, a rub shaker and Franklin's book (been wanting to get for a while) so I guess at this point I just want the best hunk of meat I can get. Had a bit of an oh shit moment tonight when I tried to...
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