So here is what I learned..
15 lb brisket at 250-260 1 1/2 hrs per pound right?
So we are looking 21-23 hours.
So I started at 4 pm figuring done at 2 rest for 2 hours eat at 5 . Nice and hot.. I wish!!
Started at 4 bottom rack of my WSM sitting on a aluminum pan in a Bradley rack water in the pan
On the top rack I placed the fat that was cut off so that it will keep the meat moist.
An hour in , can't get over 190 so drain the water.
That did the trick. So temp about 260 after 5 hours opened and sprayed apple cider vinegar . The IT 140
An hour later 155 so I wrapped it in butcher paper
( which was a huge pain in the ass being on the lower rack and weighing 14 lbs and real soft)
So back on the smoker on the top rack 2 hours later the maverick said 205. So it's now like 12:30 am
And I placed it in the cooler to rest. Total cook time 8hours 15 mins!!! For 15 lb brisket
So here I am at 3:30 am separating the flat from the point ( too big to fit in my fridge) it is delish . But can't starve it for breakfast!!! Wrapped the in foil and into the fridge to reheat tomarrow. What a disappointment
All my hard work and planning shot to hell!!
So I will re heat and serve it with beef au jus and hope for the best. The point is cubed and I will add some bar b cue sauce and pop it on the grill .
What I learned: never use the bottom rack of WSM for meat you want to get to.. 2- never use water in the pan 3- using the WSM at 260 I has to be 45 mins a pound!!! 4-never us fat above your meat , it just creates a mess to clean up. IMHO
Pictures later before dinner. Thanks everyone for your input.
15 lb brisket at 250-260 1 1/2 hrs per pound right?
So we are looking 21-23 hours.
So I started at 4 pm figuring done at 2 rest for 2 hours eat at 5 . Nice and hot.. I wish!!
Started at 4 bottom rack of my WSM sitting on a aluminum pan in a Bradley rack water in the pan
On the top rack I placed the fat that was cut off so that it will keep the meat moist.
An hour in , can't get over 190 so drain the water.
That did the trick. So temp about 260 after 5 hours opened and sprayed apple cider vinegar . The IT 140
An hour later 155 so I wrapped it in butcher paper
( which was a huge pain in the ass being on the lower rack and weighing 14 lbs and real soft)
So back on the smoker on the top rack 2 hours later the maverick said 205. So it's now like 12:30 am
And I placed it in the cooler to rest. Total cook time 8hours 15 mins!!! For 15 lb brisket
So here I am at 3:30 am separating the flat from the point ( too big to fit in my fridge) it is delish . But can't starve it for breakfast!!! Wrapped the in foil and into the fridge to reheat tomarrow. What a disappointment
All my hard work and planning shot to hell!!
So I will re heat and serve it with beef au jus and hope for the best. The point is cubed and I will add some bar b cue sauce and pop it on the grill .
What I learned: never use the bottom rack of WSM for meat you want to get to.. 2- never use water in the pan 3- using the WSM at 260 I has to be 45 mins a pound!!! 4-never us fat above your meat , it just creates a mess to clean up. IMHO
Pictures later before dinner. Thanks everyone for your input.
