First brisket underway

[nomad_archer]

There isn't too many reasons I get up at 3am - hunting, fishing, and now brisket. As the title says I'm underway on my first 13 lb brisket. I'm sure there will be a few lessons coming out of this.

My approach is to season with SP and she's on the WSM with hickory and oak chunks at 250 degrees. I plan to wrap win butcher paper around the 5 hour mark. I hope I didn't over trim it.

 

[gmc2003]

Off to a good start, I'll see you around 5 or 6 pm.

Chris

 

[SmokinAl]

Nice looking brisket!
Al

 

[nomad_archer]

Wrapped at 5 hours. I probably could have and should have waited for a better bark but I don't want to dry it out.

 

[gmc2003]

It's coming along just fine.

Chris

 

[Smokin' in AZ]

Lookin Good!

 

[Mastercaster]

Looking great so far. I’m in for the watch party.

 

[texomakid]

Looks good from here! Keep us updated. WE LOVE BRISKET!

 

[nomad_archer]

And the final product was amazing. I won't be able to eat brisket out again. This was melt in your mouth tender. My kids came back for 3rds and 4ths.

It took 12.5 hours. I had an unplanned charcoal relaod that had to happen at the 11th hour to get back up to temp. I pulled at 205 It and let it rest for 2 hours.

I hope I can pull this off again.

 

[texomakid]

That is a fine looking brisket Nomad. I bet the flavor was off the chart. Those WSM cookers are just incredible. We Love ours. congrats on a great brisket. Word of caution - they're additive... like crack or something!