First Brisket WSM

[buckaholic84]

So I finally got around to my first brisket. I never got one due to the price. Well when I learned Costco had prime for 3.49 a LB, I met my parents(as they have a membership) and grabbed a 12.6 lber

Fired up the wsm last night around 10, ran a dry water pan with a foiled saucer in it. Used hickory and cherry. Ran smoker 225-250. I spritzer with apple juice every 2 hrs or so until I wrapped in butcher paper I got from Sam's at about 167. (18x1000ft for $18.88) Started checking for tenderness about 193. Finished IT was around 197 when it was probe tender. Stuck in cooler for 4 hrs. Total cook time was around 13 hrs. Sliced and enjoyed.
I was very pleased with how it came out for my first one. A little room for improvement but very good. The wife already wants to get another one. Thanks for all the info I've got from searching and reading on here.

 

[dcecil]

That looks very good, great job.

 

[jaxgatorz]

I could only wish my first brisket came out that good ... Nice job !!!

 

[gmc2003]

Looks awfully good from my vantage point. Spritzing every two hours, holy cow not much sleep involved with that cook.

Point for sure.

Chris

 

[buckaholic84]

Thanks guys no there wasn't much sleeo...between worrying about the brisket and spritzing I only got naps in between spritzes. Thankfully the wsm ran like a champ and I didn't have to do anything to it for almost the whole 13 hrs except kick the legs every now and then to knock ash.

 

[yankee2bbq]

That brisket looks good!!! Awesome job!

Point!

 

[Rings Я Us]

Good stuff!
Looks great!

 

[zinner]

Looks good! How much did you trim?..if any

 

[SmokinAl]

Your brisket looks fantastic!
Great job!
Al

 

[buckaholic84]

Looks good! How much did you trim?..if any

Wasn't too much to trim on the bottom as it was already around 1/4 to 3/8 thick. I really just cut out any thick hard fat I could get to.

 

[buckaholic84]

Thanks guys....definitely have room for improvement...Was pleased being my first one
What does everyone do with the point end of the packer? I spun mine 90* from the way I sliced the flat. It was very delicious(best part IMO) but I noticed on the back end there was a hunk that the grain a different direction as flat and point. Is that the section people make burnt ends out of?

 

[Smoke23]

Looks pretty good to me.
Great job!!