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Brisket this weekend.......

Discussion in 'Beef' started by dumasbro2, Oct 30, 2013.

  1. I finally have the time to get that brisket smoked I have in the freezer.  I have read this thread: http://www.smokingmeatforums.com/t/151303/first-time-smoking-a-brisket, a lot of good information. I have done a flat on my Weber kettle but this is a 13.8 lb. packer that I will be doing in my WSM. I want to have this ready by Saturday evening in the 5 to 7 pm time frame. My plan is to rub it down before I head to work, 6:30 am. Get the meat on the smoker around 7pm Friday at 225. I figure around 23 hour cook and rest time. I've done some long smokes, 14+ hours, with the butts I've done this year, but nothing overnight. I have a Maverick I plan on setting the temperature alarms at 200 and 250 while I'm (trying to) sleeping. Any heads up situations I should be on the look out for?

     Using dry rub, no marinade.


     Lump charcoal

     Mesquite wood chunks

     Drip pan on lower rack

     Foil around 170 IT

     Remove around 190 (check tenderness)

     Rest 2 hours

     Slice and celebrate or cry.:-)

    Should I be concerned about not moping over night, is it even needed?


    Also, rib request (wife) for Sunday, busy weekend for the WSM. ( I think I've smoked something every weekend since I've got it in May) Never thought I would use it so much.....
  2. Hello DumasBro2.  Sounds like a solid plan to me.  Keep that door closed.  Good luck.  Don't forget the picts.  Keep Smokin!

  3. Where should I probe for IT? The flat or the point? I was thinking the point, but I seen the flat probed somewhere.
  4. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

      Mostly check the flat. When it is done, separate the two and do burnt ends with the point. Don't forget the pics [​IMG].

  5. Ok here is how things went.

    I put the brisket in the smoker at 7:30pm Friday. About 9 pm I decided to mop. I found this was totally unnecessary. I had placed the brisket fat cap up and it was doing a fine job of self basting. I went to bed around 11pm and around midnight the low temperature alarm went off. I went to check on it and discovered it had started to rain, added air and every thing was fine again. Then I was good until 6am Saturday morning and it was low again. I went ahead and added coals and air, temperature recovered and I laid back down for an hour or so. around 8:30am the meat had reached 170 so I decided to foil it. This increased the IT much faster, I may not foil the next one. At 10am Saturday the IT had reached 190 so I checked the meat and it seemed very tender so I removed it added another layer of foil, placed it in a cooler with a few towels. At noon on Saturday I open up the foil and cut off the point. I re-foiled the flat and placed it back into the cooler. I cubed the point and mixed in a little of my spicy apple BBQ for burnt ends and placed it back in the smoker until 3 pm. Removed the burnt ends and asked for volunteers to sample, well these things were gone in no time. Cut the flat around 5 and was pleased with the results. I had captured the drippings with a pan on the lower rack but forgot to re-introduce the broth to the flat slices. It was still very good. Nice results for the first whole packer in the smoker. Thanks for all the advice. I can't wait to do another.

    The burnt ends (meat candy)

    The flat

    Sorry for the crappy pics.
  6. hambone1950

    hambone1950 Master of the Pit Group Lead

    Might be low rez pix , but the brisky looks great! :grilling_smilie: