I started with a 12lb choice trimmed brisket. I separated it where the flat met the point and froze the flat/point half. The flat section I'm smoking probably weighs about 6 lbs. I rubbed it with yellow mustard, L&P Bold, and Jeff's regular rub. I let it rest on the counter while I got the WSM fired up. I loaded the WSM with RO Classic briquettes and cherry and apple wood chunks. Foiled the water pan, no water and put about 20 lit briquettes on top of the fuel load.
It was at 250 in about an hour and I put the brisket on the top grate. I accidentally put the fat side down. I set up the Maverick to monitor meat and grate temp, and opened one intake vent a sliver. The smoker ran for 12 hrs between 230 and 250 without me messing with anything! At 6 AM, the WSM was at 226, and the brisket was at 185. I opened up the bottom vents and the temp climbed back up in the 240s. I let it go till the brisket hit 190. This took a few more hrs and the the WSM was back down to the 220s. This is what it looked like at that point.
I removed the probe, wrapped the brisket in foil and put it back on the grate for 2 hrs. The smoker had cooled into the 190s by then and I brought the brisket inside. I let it rest for 30 minutes and then started slicing.
This is one of my best results. The juice was not running out of the brisket, but when you apply pressure with the knife, you could see the juice oozing out of the brisket. I couldn't capture that shot, but I was drooling!
Happy Labor Day! Thanks for looking.
Mike
It was at 250 in about an hour and I put the brisket on the top grate. I accidentally put the fat side down. I set up the Maverick to monitor meat and grate temp, and opened one intake vent a sliver. The smoker ran for 12 hrs between 230 and 250 without me messing with anything! At 6 AM, the WSM was at 226, and the brisket was at 185. I opened up the bottom vents and the temp climbed back up in the 240s. I let it go till the brisket hit 190. This took a few more hrs and the the WSM was back down to the 220s. This is what it looked like at that point.
I removed the probe, wrapped the brisket in foil and put it back on the grate for 2 hrs. The smoker had cooled into the 190s by then and I brought the brisket inside. I let it rest for 30 minutes and then started slicing.
This is one of my best results. The juice was not running out of the brisket, but when you apply pressure with the knife, you could see the juice oozing out of the brisket. I couldn't capture that shot, but I was drooling!
Happy Labor Day! Thanks for looking.
Mike
