First Brisket...

[MileHighSmokerGirl]

Squat and gobble.
That brisky will still be there.
Good night.

its at 185° in the oven right now. Almost there

 

[SecondHandSmoker]

For what it's worth, last week I threw on a 6.33 lb brisky flat at 20:30 hrs running at 240 degrees grate temp.
It finally hit probe tender at 09:30 hrs the following morning.

Yes, 185 it is almost there.

 

[MileHighSmokerGirl]

196°....jeez louise I’m starving. Hah.

 

[SecondHandSmoker]

For what it's worth, last week I threw on a 6.33 lb brisky flat at 20:30 hrs running at 240 degrees grate temp.
It finally hit probe tender at 09:30 hrs the following morning.

Yes, 185 it is almost there.

Yep!
I was up and at 'em at around 5:30 hrs with a cup of joe, thinking it should be close because the IT on the Inkbird was reading 187 degrees. Made for nice morning with the smoker perking along while drinking coffee.

 

[SecondHandSmoker]

196°....jeez louise I’m starving. Hah.

Very close.

 

[SecondHandSmoker]

You know, a few of the folks here use a DIGIQ on their WSMs to help maintain a steady temp while conserving charcoal.

Might be worth a look see since you've performed some nice mods on your WSM.

Smoker and BBQ Temperature Control

BBQ Guru makes the best and most affordable BBQ temperature controls in the world.

www.bbqguru.com

 

[MileHighSmokerGirl]

Oh my heavens. Tastebud heaven. Coulda used a few extra mins but 200° was where I pulled it. Very tender, but a few spots require an extra tug.

 

[SecondHandSmoker]

Oh my heavens. Tastebud heaven. Coulda used a few extra mins but 200° was where I pulled it. Very tender, but a few spots require an ext
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Hehehehehe...That turned out prefect.

Nice job!

I'll take three slices. Thank you much.

 

[SecondHandSmoker]

Oh my heavens. Tastebud heaven. Coulda used a few extra mins but 200° was where I pulled it. Very tender, but a few spots require an ext
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Even my wife says, "Damn nice."

 

[MileHighSmokerGirl]

Hehehehehe...That turned out prefect.

Nice job!

I'll take three slices. Thank you much.

thank you. Had a lot of help from y’all and my dad.

Even my wife says, "Damn nice."

tell her I said thank you.

 

[SecondHandSmoker]

Congratulations!

And yes, my wife is not easily impressed.

You knocked it out of the park.

 

[SecondHandSmoker]

thank you. Had a lot of help from y’all and my dad.



tell her I said thank you.

I most certainly will do that.

 

[SecondHandSmoker]

I most certainly will do that.

Great that your Dad jumped in there too.
Tell him thank you too!

 

[MileHighSmokerGirl]

Extra big thanks to TnJake. He was a PM away when I needed help as well and provided a lot of guidance. Very grateful to have such awesome people to help and guide and teach.

Thank you all!

 

[SecondHandSmoker]

Extra big thanks to TnJake. He was a PM away when I needed help as well and provided a lot of guidance. Very grateful to have such awesome people to help and guide and teach.

Thank you all!

That is what we all are here for.

 

[TNJAKE]

Looks good hannah. Glad we could help

 

[chopsaw]

That looks fantastic . You nailed it .

 

[ozzz]

That looks tasty. Nice job.

 

[sandyut]

I would eat that! Nice work. Flats are challenging, all the big pieces of meat have am id of their own. After my first brisket I learned to start WAY earlier than I think I need to.

 

[hoity toit]

Bought a 6.56 lb flat from the Grocery Store, the price was regrettable but apparently meat is in low supply right now. (I did cut it in half because I can't eat that much myself, so I'll smoke the other half another day).
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Brined injected it with beef broth and rubbed one side down with kosher salt and black pepper.
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Rubbed the other side down before it was ready to go on the smoker.
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This is my first try at brisket. Had very good luck with everything else I have smoked so I’m optimistic.
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A few early struggles with pit temps but back on track after TNJake assisted with a few pointers about vents and temp control. Thanks again Jake!
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Meat went on at 12:34 MDT.

Now we wait.

Heck yeah.....Super..!