WSM with another Brisket

Discussion in 'Beef' started by tropics, Jun 29, 2016.

  1. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Picked up a 15 lb. packer the other day,seasoned it this morning and into the smoker.

    Seasoned with Salt, Pepper,Montreal Steak

    I cut a piece off for easier handling,that will be another day

     

    Smoker was up to 220 so the meat met the heat


    Now we just wait the Guru is holding my set temp of 235*

    Had a spike in temp from a breeze took a while to get the temp back down

    Readjusted the damper and all was good.Took 11hrs to cook not bad



    Slicing time



    No plated shot they are quick


    Thanks for looking

    Richie
     
    Last edited: Jun 30, 2016
    GaryHibbert, gary s, lancep and 5 others like this.
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I'm in Richie!

    I can see your loving the heck out of that Guru!

    Al
     
  3. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Al it has me working today,little breeze came up and spiked my temp.Took me over an hr to get it back down

    Still holding good now

    Richie
     
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Yea that can happen but the Guru will just shut down & the temp will come down by itself.

    I usually run mine with the little vent on the Guru closed half way.

    That way it's very hard to get extra air in the smoker, unless the Guru turns the fan on.



    Good luck

    Al
     
  5. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    I was at 3/4 open my bad I am down to a 1/4 now,love the little learning curves LOL

    Richie 
     
  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    You probably can keep it at 1/4 all the time with the 18.

    On mine I never change it from 1/2.

    It doesn't take much air to keep the fire stable.

    After the initial stabilizing, if you notice it cycling on more than about 3 or 4 times each cycle then you would want to open it a little more.

    Mine usually just comes on 1 or 2 times or sometimes it won't even come on at all for 5 or 10 minutes.

    When it starts to run out of fuel it will be on all the time trying to keep the temp up.

    Al
     
    tropics likes this.
  7. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Nice start Richie, that's gonna be a tasty brisky ! Thumbs Up
     
  8. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    It hit the stall at 157* so it is in the foil now.

    Richie
     
  9. b-one

    b-one Smoking Guru OTBS Member

    157 + 6 hours= dinner.:drool
     
  10. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    That was a pretty good guess b Finished putting picks in the main post

    Richie 
     
  11. hardcookin

    hardcookin Master of the Pit

    Good looking brisket!!
     
  12. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks delicious Richie!

    Awesome smoke ring!

    Point!

    Al
     
  13. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Thank you This was the first select that I cooked not bad for $2.56 a lb.

    Richie
     
  14. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Al Thank you wish I could have gotten a better pic of the slices.Thanks for the heads up on the damper I will leave it 1/4 from now on for low and slow.Thanks for the point I appreciate it

    Richie
     
  15. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    That brisky looks awesome Richie, very nice smoke ! That had to be tasty ! Thumbs Up
     
  16. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Justin Thanks we enjoyed a little save some for next weeks BBQ. Thanks for the point I appreciate it 

    Richie
     
  17. Wow ! what a great looking brisket, Nice smoke ring, looks perfect

    I know that rascal had to be Tasty, Tasty.               [​IMG]

    Gary
     
  18. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Gary Thanks glad to see you like it,with all the ones you do perfectly Thanks for the points I appreciate it

    Richie
     
  19. Thanks for the complement  Most of them turn out But I have a Dud every once in a while.

    Yours Looked Text Book my friend

    Gary
     
  20. dukeburger

    dukeburger Master of the Pit OTBS Member

    Another beauty, Richie
     

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