Brisket on WSM

[javahog2002]

Tried my first brisket on the new WSM today.  Lets see how hard it is to post using tapatalk on the smart phone.

Here is the brisket seasoned with GOSP.


On the WSM at 4:30.am. A ten pound packer barely fits on the 18.5 grate.


After 13.hrs , a nice shot of some sliced Central Texas style Brisket.


Sent from my Atari 2600 using Tapatalk.

[kendoll]

Looks good. Did you place it fat side down or is it just that you flipped it when slicing?

I did an 11lb 'er on my 18 WSM on the weekend. Had to fold up the end to get it to fit. I wish they had the 22 here.

I found that the ends (that were touching the body of the smoker - and more so the thin end) got quite dry. The middle was fantastic.

[javahog2002]

Did you place it fat side down or is it just that you flipped it when slicing?

I cooked it fat side up.  I also tried out a very long carving knife I picked up at a resale shop.  My sharpening did not work too well.  I could not make thin slices.

I want to get some fire bricks or sand to fill the water pan next time I cook with the WSM to see how much different than using water.  I know the bark will be better without water.

[Aawa]

Great looking brisket.  The thickness of the flat slices you have in the picture I think are perfect.  I prefer my flat slices #2 pencil thin and the point slices thick pencil width.