Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Last night I trimmed a 13# brisket and applied a generous amount of mustard and rub. I let it sit overnight, and at 8:30AM it went on the smoker. I am cooking in a 18.5 WSM, so I had to wrap the ends and tuck under the handles. So heres my pictures so far.
So, at 11:30 I basted with my sprayer, flipped and removed foil from ends. My smoker has been running kinda hot all morning around 260, so I am keeping a close eye on her.
Internal at 173, I decided to go ahead and wrap in foil to finish this off a little faster. The Smoker has been staying steady at 230 for the last 2hrs or so.
Almost there indeed. Im thinking of pulling it at 185, its at 183 now. I honestly can't believe its almost done already. Its only been 10hrs on a 13 pound brisket. Im getting hungry so thinking pull at 185 and rest for 1hr.
wow that went fast, i did a 10lber friday night and it went 18 1/2 hrs but i didnt run it as hot as you did i tried to keep it around 225 but it tended to like the 210 mark looks great !!
It was really good. I trimmed the fat a little too much and it was a little dry. I should have let it rest longer. Next time I will cook it a lower, and make sure I have something else to eat for dinner so I won't be tempted to tear into it. So far my favorite thing to smoke is brisket and boston butt. When I cooked a 6lb butt it took me 10hrs to cook.
These can be tricky and I do like to leave a little more fat on them.
10 degrees on a long smoke is not an issue. It is the nature of the meat and how it is handled that will determine how a long smoke comes out, in my experience.