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  1. ron50

    Another Brisket Post

    Finally finished about 13 1/2 hours. Flat wasn't probe tender until 203 degrees.Wrapped and let it rest in a cooler for 4 hours. I didn't have the proper knife to cut it so the flat slices were thicker than I wanted. There was also a very thick horizontal fat seam which did not completely...
  2. ron50

    Another Brisket Post

  3. ron50

    Another Brisket Post

    *Yawn*.. I'm getting too old for these late nights, Haha, I use to love these overnight smokes. 13 hours in. Point is 200.3 and probe tender. Flat is 198.6 according to the Thermoworks probe but when I test it with my Thermoprobe instant read it says 190 and it wasn't probe tender so It's...
  4. ron50

    Another Brisket Post

    Thanks.
  5. ron50

    Another Brisket Post

    I have to freeze most of the brisket because I'm saving it for football next Sunday. Any problem with slicing the flat and vacuum sealing then freezing? Planning to turn the point into burnt ends, saucing them then vacuum sealing and freezing them too. I know I will lose some of the...
  6. ron50

    Another Brisket Post

    Thanks Jerry.
  7. ron50

    Another Brisket Post

    9 1/2 hours Flat 165 Point 174 Double wrapped in foil and into a 270 degree oven for the duration.
  8. ron50

    Another Brisket Post

    9 hours in: Smoker temperature 250 degrees Flat - IT 164 degrees Point - IT 173 degrees
  9. ron50

    Another Brisket Post

    8 hours in: Smoker temperature 256 degrees Flat - IT 161 Degrees Point - IT 167 Degrees
  10. ron50

    Another Brisket Post

    7 hours in: Smoker Temperature 251 Flat - IT 155 degrees Point IT - 163 degrees
  11. ron50

    Another Brisket Post

    What temp did you place it in the oven and was the temp from the flat or the point?
  12. ron50

    Another Brisket Post

    6 hours in... Smoker Temperature 257 degrees Flat - IT 152 degrees Point - IT 160 degrees Bark is starting to form:
  13. ron50

    Another Brisket Post

    5 hours in Smoker temp - 257 degrees Flat - IT 151 degrees Point - IT - 157 degrees The WSM just holds the temperature so well. Bark isn't as dark as I thought it would be at this time. I'm wondering if that is because there is no sugar in the rub. Usually I have the opposite problem.
  14. ron50

    Another Brisket Post

    4 hours in: Smoker temp 262 degrees Flat - IT 143 degrees Point - IT 146 degrees Gave it a light spritz for moisture.
  15. ron50

    Another Brisket Post

    2 1/2 hours in: Smoker Temp at 260 degrees Flat portion - IT 111 Point - IT 121
  16. ron50

    Another Brisket Post

    You are right. Smoked meats are forgiving and will wind up great using a wide variety of temperature ranges and cooking methods.
  17. ron50

    Another Brisket Post

    Yes the smoker has a mind of its own. My first WSM liked to always settle in in the 225-240 range. This one more 250 - 275.
  18. ron50

    Another Brisket Post

    I haven't posted in a long time but I need the moral support of the group, lol. Our daughter is visiting with her boyfriend this week and his favorite food is smoked brisket. He's a good kid so I went out to Costco a bought a 16 1/2 pound whole brisket to throw on the WSM. It's been such a...
    • ron50
    • Thread
    • Replies: 32
    • Forum: Beef
  19. ron50

    Hello from Sunny Florida

    Welcome from another Floridian. You picked the right place. Tons of smoking knowledge and lots of friendly people happy to share it.
  20. ron50

    Low/no sugar rub suggestions for ribs

    Thanks Jerry. I am going to give it a shot.
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