I’m getting ready for my first brisket on my WSM 22.5. The brisket is a $100 dollar, 21lb monster. I have never done a hunk of meat this big before so I’m excited to advance my skill set.
I’ve been scouring the Forums Beef pages for info as well as Youtube. I think I’m all set. Here is the plan:
After work today, around 4-5 o’clock, start the WSM.
Full bag of Kingsford Blue with some Pecan and Hickory chunks, small chimney with the Minion method being applied. Water pan 3/4 full, shooting for 225-270 temp.
Remove most of the fat and trim the beastie, Worcestershire slather and SPG for a rub about 40/60 salt / pepper. Put it on the fire, fat side up. Leave it be for 4-8 hours, only address the temp of the smoker. Probes in before bed , one in the thickest part of the flat another on the grate. I’m thinking/ hoping it may be into the stall by this time. Temp 150-165 if all is well.
By Saturday morning I should be getting out of the stall. Pull and wrap in foil ( if needed),with some ( 1 cup) beef broth in the foil pocket. Seal it up tight . Add fuel if needed.
Wait until I get a 190 degree temp on the probe, then check for tenderness every 30 minutes. Once it’s probe tender pull it off the WSM. Let off some heat for about 10-15 minutes, wrap it up in towels and rest for 2-4 hours. This rest time will depend on when it’s finished. I don’t want to eat a 9 o’clock Saturday night, so I’m hopeful it’ll be done around noon Saturday.
I’m figuring on a 16-20 hour cook, I know it could be longer so that’s why I’m setting up 5 hours earlier than I usually do for an overnight cook. I will be snapping pictures throughout the cook,( unless I am sleeping), so there will be a Q view. Hardest part is getting through work today, c’mon 3:00!!!
I’ve been scouring the Forums Beef pages for info as well as Youtube. I think I’m all set. Here is the plan:
After work today, around 4-5 o’clock, start the WSM.
Full bag of Kingsford Blue with some Pecan and Hickory chunks, small chimney with the Minion method being applied. Water pan 3/4 full, shooting for 225-270 temp.
Remove most of the fat and trim the beastie, Worcestershire slather and SPG for a rub about 40/60 salt / pepper. Put it on the fire, fat side up. Leave it be for 4-8 hours, only address the temp of the smoker. Probes in before bed , one in the thickest part of the flat another on the grate. I’m thinking/ hoping it may be into the stall by this time. Temp 150-165 if all is well.
By Saturday morning I should be getting out of the stall. Pull and wrap in foil ( if needed),with some ( 1 cup) beef broth in the foil pocket. Seal it up tight . Add fuel if needed.
Wait until I get a 190 degree temp on the probe, then check for tenderness every 30 minutes. Once it’s probe tender pull it off the WSM. Let off some heat for about 10-15 minutes, wrap it up in towels and rest for 2-4 hours. This rest time will depend on when it’s finished. I don’t want to eat a 9 o’clock Saturday night, so I’m hopeful it’ll be done around noon Saturday.
I’m figuring on a 16-20 hour cook, I know it could be longer so that’s why I’m setting up 5 hours earlier than I usually do for an overnight cook. I will be snapping pictures throughout the cook,( unless I am sleeping), so there will be a Q view. Hardest part is getting through work today, c’mon 3:00!!!
