I'm smoking an 11 pound choice packer brisket to share with family members. They're vacationing in Cedar Key, Florida and are headed back to WV Saturday morning.
We traditionally have a big fish fry and bbq cook their last night in CK.
Brisket was trimmed and 18" WSM setup last night for an early morning smoke.
I was up at 5:00am, half chimney of lump was fired up at 5:15am. Hot coals dump into center of minion method cook at 5:25am
Brisket was rubbed with salt and black pepper and placed on wsm at 6:00am.
I was in the office at 6:45am.
Yes the wsm is running unattended. My wife is at home and will make sure the house doesn't burn down. Lol
I have no issues leaving my wsm running unattended.
I'll post more details later today
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Nothing like coming home from work with smoke rolling, been there done that
Got back to house at noon
Pit temp was 272 and brisket was 198-202. No need to wrap brisket today, it's almost done.
I'll check it every 15 minutes until probe tender.
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Quote from: AZ2FL on September 25, 2020, 08:13:46 AM
Got back to house at noon
Pit temp was 272 and brisket was 198-202. No need to wrap brisket today, it's almost done.
I'll check it every 15 minutes until probe tender.
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Love it when a plan comes together !!
Looks really good. I'd be comfortable doing that with my WSM, and after the SGI pork butt cook the kettle as well. Y'all enjoy!
Looks great! Hopefully mine will look that good in about 20 hrs.
Looks delicious!
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Brisket was probe tender at 2:15pm.
Total cook time was 8 hours and 15 mins.
Oak and cherry chunks were used.
Drove out to Cedar Key and ate dinner with my family. I was to busy to snap any pics of sliced brisket.
Apparently it must have been good, there was no leftover.
At dark my cousins and I went shrimping until 3:00am. Got home at 4:00am. I was worn out after being up for 23 hours.
Cheers
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