SuperBowl Brisket

[wolfpack smoker]

I have this lovely cut of Brisket for Sunday.  19LB of goodness.

The big question is best way to cook it.  I have a smoker, but I need to tend it all night (no problem)

Best tips for cooking the beast in 18 hours.....if possible.  If not I guess I need to cook some Saturday and some Sunday.  I am heading out for 5 hour and can not watch it during that time.

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• wolfpack smoker
• Feb 3, 2017

 

[tropics]

Put a few hours of smoke on it,finish in the oven.

Richie

 

[wolfpack smoker]

Will that give me the bark?  

I have heard that you get the smoke flavor in the first hours, after that I can use regular wood, or is it better to just got with Hickory and Mesquite for the full time?

I did one a month ago (smaller) for 16 hours and it was perfect.  Have more coming over and want a similar outcome.

 

[tropics]

What kind of smoker do you have? I don't worry about bark taste & tenderness only I have a WSM 18

Richie

 

[wolfpack smoker]

I sort of converted a regular BBQ grill with padio block.  It has worked great for a year now.

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• wolfpack smoker
• Jul 27, 2016

 

[tropics]

Looks like it will get it done,how hot do you normally cook with that setup?

Richie

 

[wolfpack smoker]

I only have the fire on the far right side.  There is no direct heat under the meat.  I block the fire in with block.  If you look under the lower grate you can see them, on the edge of the blocks on top.

I can add wood from a door on the bottom, so I do not need to open the top at all, unless I want to turn the meats.

What you see in that pic is a double stack of ribs.  Here is a better look of my cooking surface

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• wolfpack smoker
• Jul 27, 2016

This was a pork roast I did.  Wood is on the right under the pan, block on the very bottom to block direct heat.

I am amazed how well this has worked.  I looked at getting a smoker from Lowes, but they are thin and cheap.

Why replace this if it work....

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• wolfpack smoker
• Aug 1, 2016

 

[tropics]

Hey it ain't broke no need fixin

Richie

Good luck with the brisket

 

[wolfpack smoker]

Thanks.....Will post after ..

 

[wolfpack smoker]

Wow....cooked for 8 hours and hit 180 internal temp. Cooked with woid so temp was not flat line. Peaks and vallies from 190 to 325. Hit highs when I added more wood, but fell after 15 to 20 min.

 

[tropics]

Foil it and wrap in a towel when you get it done.Put it in a cooler till you are ready

Richie

 

[wolfpack smoker]

I couldn't upload on Sunday. Here re some pics

20170204_225344.jpg

• wolfpack smoker
• Feb 6, 2017

20170205_071618.jpg

• wolfpack smoker
• Feb 6, 2017

20170205_193218.jpg

• wolfpack smoker
• Feb 6, 2017

 

[tropics]

that looks good 

Richie

 

[ab canuck]

Looks like it turned out really nice, Way to go.

 

[nopigleftbehind]

Looks good to me.  Nice job with the bbq conversion

 

[b-one]

Tasty looking brisky!

 

[SmokinAl]

Boy that's a point worthy brisket for sure!

Well done!

Al

 

[wolfpack smoker]

Thanks.  Yeah it is a great set up and works perfectly. 

That turned out to be the best Brisket I made to date.