1st over night WSM 22

[danbono]

Hi All I'm going to my 1st over night smoke on my WSM 22".Doing a 13 lb before trimming prime brisket from Costco.
Starting at 5-6 pm tonite, should give me enough time to cook and rest for dinner on the 4th.
Inject with Butchers Prime .
Got a full ring of Weber charcoal,should make it thru the night, also using my Cyber Q DX 2 for 1st time at night, looking to keep temps at 225-250.
My Maverick should keep in form about the meat and food temps. I might just get some sleep tonite.:)

Also going to wrap when I like the bark, who knows what time that will.
DanB

 

[joedube70]

Good luck with your 1st overnight cook!
I overnight all the time with WSM 22. This cooker once dialed in will run for up to 16 hours on a full bag of KBB. Depending on how cold it is I will start with about 25 or 30 lit coals - but not fully ashed over.
I do not use a controller with mine, but I am guessing you could get even longer burns.

 

[SmokinAl]

I get 22 hours with mine with a Guru, but I only start with about 10-12 lit briquettes and a full ring of charcoal & wood chunks mixed together. Unless it's really cold out I think you will have to hot a fire, starting with 25-30 lit coals. Make sure to let the controller bring the temp up, so you want to turn it on right away when you start the fire.
Al

 

[joedube70]

That could be the difference with a stock no mod WSM 22 versus one with a controller.
That is part of the fun...learning what works for each of us!

 

[danbono]

Thanks guys.Will post pics.
Dan
PS Temps here in NNJ 90's.

 

[noboundaries]

Al's advice is spot on for the charcoal you are using. Weber charcoal is denser than KBB. Weber charcoal retains heat better. After decades of running KBB, I had to relearn how to use less hot charcoal to start my fire when I switched to a denser briquette.

I love WSM overnight smokes for briskets and pork butts. I'm going to bet you'll have all the lower vents closed and your top vent full open. Set your DX2 for 225F and let it do the work.

Sleep well, brother!

 

[bregent]

5-6 PM sounds a bit early - after trimming you're probably down to 10 lbs or less. It could potentially finish before the sun is up. What time are you serving dinner?

 

[RiversideSm0ker]

I'm going to do a roughly similar sized brisket for tomorrow. I was planning an starting it about 10:00 or 11:00. I agree that 5:00 or 6:00 seems a bit early unless you were looking to eat in the early afternoon. I figure 15 or so hours. Hopefully it finishes early afternoon so that I can let it rest for a good bit before we have our dinner in the evening. I am really hoping that it won't go super long and we are eating in the evening. I would like a chance to digest our feast before we dig into the ice cream :)

George

 

[bregent]

And I'll just add that in my experience, Prime briskets cook up quite a bit faster than choice and select. The last Costco prime packer that I cooked whole was 17lbs, trimmed to 14lbs, and was done in 12 hours at 225F.

 

[browneyesvictim]

Great plan DanB! I'll stick around cuz I wanna see this one!

 

[danbono]

Hi I'm planning on resting it a cooler with towels around, so It should last awhile.
The forecast is for thunder storms between 6-9 pm, so I may have to wait a bit.
The 13 lb brisket was trimmed down to 10 lbs.Found a strange part on the brisket. Looks like it came from the neck.Must be part of the point, I cut it off..
Dan
PS see the next post

 

[danbono]

 

[danbono]

How do I delete the 2nd post with pic?
Thanks Dan

 

[danbono]

Hi All Well things are going good, a little slow.After 11 hrs meat is at 163, wrap or not is the question.
The Cyber Q worked great for the over night kept 225 right on. I just took a look at the charcoal in WSM, there still is a lot of unburnt coals to go..
Pics to come.
Dan

 

[joedube70]

Glad to hear your cook is going well.
Personally I don't wrap brisket. Well until I take it out to rest.
When the brisket is ready to come off I place it on a sheet pan lined with foil. I partially wrap so the meat can cool down a bit. Then wrap and into the cooler. I find letting the brisket cool a bit helps it from turning into potroast.

 

[danbono]

Hi All Wrapped after 10 hrs temp 165*..Going good I'm happy.:)
Dan

[/IMG]

 

[danbono]

HI All After 3 hrs wrapped it was probe tender. Total cook time was 13 hrs, had to bump up temps after it was wrapped. Brisket rested towel/cooler for 4 hrs. Here are the results, tender- tasty-still a bit on the dry side for me.
Enjoy Dan

 

[browneyesvictim]

I would hit that Dan! No shame there!

 

[danbono]

Hi All Will an over cooked brisket come out dry? This one was prime and injected and still came out on the dry side? It did probe tender!
Thanks Dan

 

[bregent]

Hi All Will an over cooked brisket come out day? This one was prime and injected and still came out on the dry side? It did probe tender!
Thanks Dan

Yes, brisket will come out dry if you overcook it. At what point did you start probing it? Also, injecting is a good way to bring other flavors, but does little to prevent it from drying out - unless you're also adding phosphate. Injection is too thin and most of it will run out when the meat starts contracting.

Brisket it not going to be juicy like a medium-rare steak. It should be moist and succulent - and that comes from the melted fat and connective tissue. If you overcook it, you will lose that. Also remember that if you cook it perfectly, and then FTC without letting it cool down a bit, it will continue cooking in the cooler.