Cooked my first brisket yesterday. I got a 7 lb. flat from a local meat market. It came fairly pretrimmed, but I removed some spots with hard fat. I seasoned it with equal parts kosher salt, freshly cracked pepper, & granulated garlic. I also set up a 1.5 lb. log of bologna to keep it company.
I set it on the WSM 22" at 4:30 AM & kept the temp at 250F. It was fat side up & Post Oak was being used for the smoke. A friend joined me for this venture so I busted out a couple of cigars to smoke while the sun came up. At 9:30 AM, the brisket was at 165F internal temp, so I wrapped it with butcher's wrap & removed the bologna.
This brisket honestly took forever!!! I thought it would take about 90 minutes per pound, but it did not hit 195F until 4:00 PM, 11.5 hours later! At this point I removed it & let it sit in a cooler for 2 hours. We then sliced it & everyone got to feast. The meat was tender & the bark was just slightly crisp. It all turned out well. I liked the very simple seasoning, but it might be worth trying with an actual rub next time.
My father, who is originally from Kansas City & raves about Brisket being the best BBQ meat, came over to try it later (no pressure, right?). He loved it, & I get to count this as a successful first attempt.
I set it on the WSM 22" at 4:30 AM & kept the temp at 250F. It was fat side up & Post Oak was being used for the smoke. A friend joined me for this venture so I busted out a couple of cigars to smoke while the sun came up. At 9:30 AM, the brisket was at 165F internal temp, so I wrapped it with butcher's wrap & removed the bologna.
This brisket honestly took forever!!! I thought it would take about 90 minutes per pound, but it did not hit 195F until 4:00 PM, 11.5 hours later! At this point I removed it & let it sit in a cooler for 2 hours. We then sliced it & everyone got to feast. The meat was tender & the bark was just slightly crisp. It all turned out well. I liked the very simple seasoning, but it might be worth trying with an actual rub next time.
My father, who is originally from Kansas City & raves about Brisket being the best BBQ meat, came over to try it later (no pressure, right?). He loved it, & I get to count this as a successful first attempt.
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