Brisky on the WSM

Discussion in 'Beef' started by b-one, Dec 27, 2014.

  1. b-one

    b-one Smoking Guru OTBS Member

    Picked up a brisket plan on putting it on the WSM sometime tonight!!
     
  2. b-one

    b-one Smoking Guru OTBS Member

    Light trim seasoned with worchestshire sauce and SPOG. Off to rest in fridge. When it's going on the smoker I'll add some dehydrated onion and a little turbinado sugar. Will be cooking around 225-240 blend of pecan and cherry wood chucks for the smoke and the trusty KBB of course. I'm going to sleep well this time as I got a maverick 733 for Christmas.
     
  3. welshrarebit

    welshrarebit Master of the Pit

    Looks good! I'm along for the ride...
     
  4. I'll be watching

    Gary
     
  5. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Is it on yet? :biggrin:
     
  6. b-one

    b-one Smoking Guru OTBS Member

    Warming up the smoker right now!
     
  7. b-one

    b-one Smoking Guru OTBS Member

    10:22 pm brisket on the smoker. I tucked the flat under a little bit I should have bought the 22.5. I'll try to ufold after some shrinkage,it's cold out there after all compared to the 50ish high today.
     
  8. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    :popcorn

    :beercheer:
     
  9. b-one

    b-one Smoking Guru OTBS Member

    Probed 140.5 cutting it close! Back to bed love the new 733 but it needs some longer probes. Only using one for smoker temp having to still use our kitchen therm till I dig out the spare 6ft I had SWMBO ordered in the morning.
     
  10. b-one

    b-one Smoking Guru OTBS Member

    Added some more coals to the fire. Shut down all vents to get heat back under control.
     
  11. Looking good, like the color on the bark

    Gary
     
  12. b-one

    b-one Smoking Guru OTBS Member

    Found the 6ft probe
     
  13. I'll be anxious to see it when it comes off

    Gary
     
  14. b-one

    b-one Smoking Guru OTBS Member

    I do love a good bark! As long as it's not from this guy.
     
  15. I like the picture

    Gary
     
  16. b-one

    b-one Smoking Guru OTBS Member

    Smoker temp 235
    Meat temp 187
    Lid shut patience waning!
     
  17. b-one

    b-one Smoking Guru OTBS Member

    Okay I gave up wrapped in foil in the oven at 350* for a half hour then into a cooler with towels for about an hour drive. We decided to go see our cousins new house. Don't tell anyone but im saving the point for myself!
     
  18. b-one

    b-one Smoking Guru OTBS Member

    Qview after the rest!!
     
  19. Is it rested ?

    Gary
     
  20. b-one

    b-one Smoking Guru OTBS Member

    Well. Ate it over cheesy mashed taters with cheese and bbq on top, tasty!! Burnt ends and chili up next.
     

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