Finally tried bbq'n a brisket today. It was a 4.75lb flat. The bark, I feel, could have been better but overall the brisket is good. A pencil width slice holds its own weight and pulls apart with a gentile tug. My wife likes sauce so she made up some very tasty bbq sauce.
It was seasoned with only kosher salt and coarse black pepper I ground up with the mortor and pestle. I did that last night because I didn't want to deal with it this morning. Maybe that had something to do with how the bark turned out. I learned a lot from this cook.
(http://i558.photobucket.com/albums/ss27/nightriderrr/Mobile%20Uploads/20150627_194604.jpg)
Anyways, on the wsm at 6a.
(http://i558.photobucket.com/albums/ss27/nightriderrr/Mobile%20Uploads/20150628_055754.jpg)
(http://i558.photobucket.com/albums/ss27/nightriderrr/Mobile%20Uploads/20150628_060004.jpg)
Just before I foil wrapped it. IT was 170. Time 12p.
(http://i558.photobucket.com/albums/ss27/nightriderrr/Mobile%20Uploads/20150628_114624.jpg)
Left the house to pick this up to put the wsm on.
(http://i558.photobucket.com/albums/ss27/nightriderrr/Mobile%20Uploads/20150628_140416.jpg)
Probe tender 1 hour 45 min later. IT 208. Let it rest for 45 min and this is what I get.
(http://i558.photobucket.com/albums/ss27/nightriderrr/Mobile%20Uploads/20150628_145119.jpg)
(http://i558.photobucket.com/albums/ss27/nightriderrr/Mobile%20Uploads/20150628_145535.jpg)
(http://i558.photobucket.com/albums/ss27/nightriderrr/Mobile%20Uploads/20150628_145609.jpg)
Love your setup. Brisket gets better with practice.....yours looks fine for a 1st shot.
Your yard looks like it could be used for a Weber ad! The Brisket looks tasty and if tastes good it's all good! I love the "wood" table on the Performer! ;D
Looks great! I'd say you did well for a first try.
Nailed it! Pursue perfection but enjoy the journey - and that right there is some good looking brisket. Now go cut that pineapple up and make dessert!
Looks great to me! It's been a good while since I've done a brisket and I'm overdue, but the steam environment of the foil can soften up a bark in my experience. Wrap it to get it through the stall, then let it finish for an hour unwrapped to bring the bark back.
I also want to try the Aaron Franklin pink butcher paper wrap... Mike bought some http://weberkettleclub.com/forums/grilling-bbqing/how-do-you-like-your-ribs/msg156701/#msg156701
Nice job and love the back patio look.
My first brisket flat hit the stall at 180 and dropped to 170 for 3.5hrs..
Thought i broke records without a stall..hit it at 180??
Thats a nice gen2 performer...reminds me not tobsell mine.
How will you setup the 18.5" wsm on the gen2?
Quote from: austin87 on June 30, 2015, 04:53:42 PM
I also want to try the Aaron Franklin pink butcher paper wrap... Mike bought some http://weberkettleclub.com/forums/grilling-bbqing/how-do-you-like-your-ribs/msg156701/#msg156701
I wanted to use the butcher paper but didn't have time to order any. Next time it will be wrapped in butcher paper.
Quote from: toolhead on June 30, 2015, 05:00:26 PM
How will you setup the 18.5" wsm on the gen2?
On second thought, I think I'm just going to modify my Geni 1000 frame for the WSM. Just not sure if I should mount it in the middle or on the side of the frame. As for the performer, I think I'm just going to order a table top and igniter button. Maybe do a carbon fiber wrap on the stainless panel like 604.