MMDay brisket

[bbqking01]

Doing approx 14lbs brisket. This is my setup. I’ll probably wrap it in about 4-5 hours. How long should the coals last. It’s an 18” wsm. It’s my first real brisket packer on the wsm. Put a wadded up foil drip pan under to help
It fit


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[bbqking01]

So at 4.25 hour took off and double wrapped with foil. Mistook fat side up for first 4 hours...so it was down! Poop it, oh well wrapped it up, fat side up now...closed the bottom vents to a pencil length, still lotsa coals left,


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[blu082003]

That’s a big brisket can’t wait to see the final product


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[bbqking01]

Well I probed it everywhere and it was at or just above 205. I’m thinking it’s suppose to come off and rest, the wife is freaking out saying it’s not done. Wsm staying a steady 250...so? It took it off to rest it for 4 hours. So. It only took from 12:00 am to 8:51 am to be done...somethings not right


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[bbqking01]

It did open up a slit in the foil and it doesn’t look all black like the ones I see in pics...!!


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[bbqking01]

So after all that, it didn’t turn out bad. Didn’t really have that black bark, but turned out decent. The one piece no fat. The other has some fat. So cut separately, and put in two different foil pans.


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[bamakettles]

It looks really good!  I've never done a brisket and would like to soon.  I would think that 4.5 hours in is a little early to wrap that large of a brisket, but I may be wrong.  I really like the way a WSM holds temps and have had great luck with pork shoulders, ribs and chicken.  My Boston Butt took just over 17 hours this past weekend, no wrap until the rest stage.  No fuel addition required, stirred the coals around once and still had plenty left.  What type of fuel did you use for this cook?  Do you monitor temps with the lid thermometer or do you have probes?

[bbqking01]

I used the lid thermometer. My probe did not have batteries. The first 4.5 hours I’m afraid the lid thermo was at 300 a few times. Started at 12:00 am. I closed the bottom vent to about quarter inch for a bout 4 more. Internal mart temp got to about 205 and was afraid to leave it longer. Once vents where closed it stayed at 250. kingsford charcoal. Briquettes. I think the fire lasted at least 12 hours or more. Took the meat off at about 8:30 am wrapped it in towels. In an ice chest, for about 5-6 hours. Was still piping hot when in took it out to cut it.


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[bamakettles]

Ok then, you did a hot n fast brisket cook from what I've read.  The lid thermometer on my WSM is a good 40 - 50 degrees F lower than my grate temps.  If yours is the same then your were probably cooking at 300F spiking at 350F a few times.  Some do that with great success I've read, but lack the bark that I would want.  Can's wait to try one....  Thanks for sharing your cook details, I love posts like this.

[bbqking01]

I was looking for the bark...my wife was having fits, cause when she does hers...it’s a 18 hour deal. From start to finish. Mine was only about 12 start to finish. She kept telling me to leave it alone. But once at 205 I had to take it off to rest.


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[WNC]

Looks good!
I think you made a good call pulling it off, I’ve always seemed to overcook them and then they dry out.
I’ve sorta given up on briskets...


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[bbqking01]

I did for a long time...I ruined like 2-3 of them, then the one edible one I cut incorrectly, and it looked like 1,000 shoestrings side by side...so the old lady took ovee and first try bam, nailed it. So I told her, it’s yours. But now with my SmokeFire  and wsm I’m trying it again.


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[LowandSlow]

I use a 22 WSM for Brisket nowadays . I don’t trust the thermometer, so I stick one that I trust in one of the top vent holes . I cooked it 8 hours unwrapped at 250 then put it in the oven at 200 Wrapped in foil to keep it warm overnight (6 hours). Them back on the smoker for another 4 hours wrapped.
Pulled it and wrapped it in towels , put in a cooler for 4 hours to rest.