Saturday's weather said only a sight chance of rain so I fired up the WSM outside rather than on the patio. I used kbb and pecan wood chunks.
Prepped the STL ribs and a small 2.5 pound brisket flat Friday night.
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This is my first attempt at smoking ribs and my third at a brisket (the first two briskets turned out poorly, so this was to be my last attempt at it).
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Brisket and beans below.
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The temp settled in around 240°. I added some poppers after two hours and a light sprinkle started.
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The rain started around the 3 hour mark just as the brisket started to stall. The rain caused the WSM to drop as low as 205° before I opened the vents and an umbrella. At the 5 hour mark the temps finally settled back in. I didn't think it'd recoup from that but it came back around.
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Pulled the ribs, poppers and beans around 6 hours in and left the brisket as it continued to stall. Other than missing the brisket for dinner everything turned out great. I must admit I was happy when our guests left because I knew the brisket would now be all mine, if it ever finished.
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After 9 hours my little brisket topped out at 192°. Wrapped it in foil for a half hour, cut, sampled, sampled again and went to bed. (http://uploads.tapatalk-cdn.com/20160608/baa3debe9ab0f9ff11495c88dec224ff.jpg)(http://uploads.tapatalk-cdn.com/20160608/b7cf03c9c0f8dc36ae760b9e40799cd2.jpg)(http://uploads.tapatalk-cdn.com/20160608/fe40ea06e7d53e956b8497062b7cc0e6.jpg)
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Other than the brisket taking 3 hours longer than I anticipated it was fantastic! I will certainly be trying it again.
The WSM worked great, but I was really surprised at the temp loss during the rain. Just proves that'll I'll have to cook on it much much more. I used no foil on this cook (other than the resting) and I was happy how it all turned out. I will say I was worried that I'd have huge chunk of jerky with brisket being on so long but it was very juicy and tender.
Thanks for looking.
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That looks fantastic!!! Great smoke ring on the brisket!
Looks good dude. When I get a big temp loss like that sometimes I use the door and simply add some lit coals. I bet the volume of meat and them beans helped to keep things from drying out too.
Can you say bark/smoke ring! Good deal not giving up and trying the brisket again. It's been a while since I've done. After looking at yours I think I need to break down and have a cookout!
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Both cooks look like they came out great. I'd be happy with a plate of either, but even happier with a combo platter ! ! !
BD
You did great. You really fill that thing up.
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That smoke ring is neon pink! Nicely done sir. I need to nut up and try a brisket.