This was a fun run. This was only the second thing I've ever smoked. First was a whole chicken when I got my WSM 18" a few days ago.
I started by trimming a 13.5 USDA choice brisket. That was a chore and I was worried that I ruined it. I used some left over rubs. Mainly salt, pepper, paprika and garlic. Forgot to use mustard as a binder like I wanted to. Anywho, I let it sit in the fridge for 24 hrs.
Then I sparked up a full ring of JD XL briquettes with some mesquite and apple chunks. Seriously cannot wait until my chimney gets here because this part is a chore.
When it was ready at 275, I threw it on the WSM. Had some fluctuation since this is the first time I had attempted to get her to a certain temp and hold it. Honestly, it was a breeze with this WSM. It didnt take much adjusting to get it to stabilize and then it held 275 for the remaining 8 hours. Here's a pic of the half way mark.
At about the 5 hr mark I started spritzing every 45 ish minutes with a mix of water, soy sauce and Worcestershire. I didn't temp it until I felt the fat had rendered down quite a bit. It was at around 180.
I then wrapped a boat around the bottom side and put it back on. Accidentally scraped it when moving it to the foil.
At around the 9 hour mark, I took it off since it was 205 and to my new self, it felt like the fat was rendered enough.
Let it sit for 2 hours and then sliced it up. Everyone was starving.
It was pretty good for a first time brisket. It had some rock hard parts at the bottom. There was fo sho some lessons that were learned. I will take my time to really get the silver skin all off and trim better, try to rest one for several hours, and next time I want to try a little lower and slower.
Hope everyone has a wonderful rest of your week!!
I started by trimming a 13.5 USDA choice brisket. That was a chore and I was worried that I ruined it. I used some left over rubs. Mainly salt, pepper, paprika and garlic. Forgot to use mustard as a binder like I wanted to. Anywho, I let it sit in the fridge for 24 hrs.
Then I sparked up a full ring of JD XL briquettes with some mesquite and apple chunks. Seriously cannot wait until my chimney gets here because this part is a chore.
When it was ready at 275, I threw it on the WSM. Had some fluctuation since this is the first time I had attempted to get her to a certain temp and hold it. Honestly, it was a breeze with this WSM. It didnt take much adjusting to get it to stabilize and then it held 275 for the remaining 8 hours. Here's a pic of the half way mark.
At about the 5 hr mark I started spritzing every 45 ish minutes with a mix of water, soy sauce and Worcestershire. I didn't temp it until I felt the fat had rendered down quite a bit. It was at around 180.
I then wrapped a boat around the bottom side and put it back on. Accidentally scraped it when moving it to the foil.
At around the 9 hour mark, I took it off since it was 205 and to my new self, it felt like the fat was rendered enough.
Let it sit for 2 hours and then sliced it up. Everyone was starving.
It was pretty good for a first time brisket. It had some rock hard parts at the bottom. There was fo sho some lessons that were learned. I will take my time to really get the silver skin all off and trim better, try to rest one for several hours, and next time I want to try a little lower and slower.
Hope everyone has a wonderful rest of your week!!