I decided that today was the day to fire up my, new-to-me, WSM for the first time.
Thanks to all of the great advice in this thread…
Brisket Choices…I settled on this 6.38lb Choice Flat from Costco.
I trimmed about 3/4lb of fat off and applied the rub. The rub consisted of equal parts Kosher salt, coarse ground black pepper and very lightly dusted with garlic powder.
Rubbed and ready for the WSM…
I loaded the ring with Stubb’s briquettes, a few hickory chunks and 20 lit briquettes.
I let the cooker get primed up, for about an hour, and loaded the brisket on at 10:00am.
Here we go!
This is right at the 2-hour mark, with the cooker averaging 250.
6 hours in and 158 internal temp
I wrapped the brisket in foil when it hit 165 internal, which was 7.5 hours after I started. This pic is right before I foiled it. Other than internal temp, no external difference that I can see.
After a total of 9 hours, I pulled it off at 205 internal temp and let it rest 30 minutes, still wrapped in foil.
And finally, ready to eat!
I am very pleased with how this turned out! The brisket was super tender, moist and held together very well, when I picked up a slice. Starting a couple hours earlier and altering the rub a bit, are the only things I will tweak for the next brisket. Having never done this before, I was completely relying on what others have shared, thanks! I now have a good idea of what to expect for the next cook.