In progress:WSM brisket cook

[jdefran]

Having some friends over and what a better time to cook my favorite BBQ.

I forgot the size but I believe I weighted about 12 pounds.

Trimmed:


Rubbed:


With:




Although the chain has become quite commercialized throughout Florida, the story is still neat:


Cooking hot:


Settling down:


Barely fits on the 18.5":


More to come later...

[WNC]

Awesome start!
I put one on last night
The flat is resting in the cooler right now, and the point is cubed up as burnt ends and finishing up

[jdefran]

What temp are you running at @WNC? My last couple briskets I would remove the point and freeze after the rest. Then use those burnt ends for a meal in the future..just thaw for a day or two in fridge and proceed as usual--cube, sauce, rub, smoke.

I've been running between 300-330.

[jdefran]

Temps held well:


Getting wrapped:

Resting:

Money:

Turned out pretty dang good. Just had the flat, gonna freeze the point for burnt ends in the future.

[WNC]

@jdefran

Man, those slices look great! Nice job.

I wanted to run at 225, had it dialed in to around 215 closed all but one vent and went to sleep. Woke up in the morning and it was setting right around 280-290.

So it got done earlier than I wanted, but I just let rest in the cooler until we were ready for it.