My weapon of choice was my favorite toy, my 18 inch WSM. I tossed in a full chimney and a half of Kingsford blue bag and lit another half a chimney and threw threw them on top. I decided to use Apple wood chunks due to the fact that I couldn't find Oak. I'm happy I did because that aroma was amazing for 12 hours! I finally put her on around 8am but i had to wind up using two beer can chicken racks to hold it up so it could fit. It shrunk down enough after about five hours for me to get it to fit without them.
The hardest part of the cook was that my smoker was up and down consistently all day. One second it was 210 degrees and five minutes later at 240. I think I have a slight leak problem because the was smoke coming out from around where my lid meets the top grate. No problem though because when I finally took her off at 8pm she was at 197 and ready to be wrapped. I couldn't find any butcher paper so I was forced to use a towel. After 90 minutes i took her out and all my hard work paid off. I tried a pull test and was successful. It was juicy and flavorful. My only issues were I wish I would have used more salt and had butcher paper. I was nervous to oversalt it but I guess with it being a big hunk a meat it could taken on more kosher salt.
Now that i've gotten my first major smoke out of the way with a fridge full of brisket and one still in the freezer i think i'm hooked. The wife is finally cool with my addiction. Once she tasted the brisket she was all in.
Special thanks to
@Travis,
@1buckie,
@DarrenC, and
@Big Dawg for all the help. They helped me not mess up as bad as I could have lol
Topic: My first 12 hour brisket (Read 3854 times)
