Broke out the 22” WSM yesterday for a long awaited brisket cook. This time I used the Hunsaker Vortex charcoal basket and deflector paired with my new Smokeware 18” drip pan which worked beautifully. Temp monitoring and control was done by my Thermoworks Signals / Billows combo and I used my new Meater2+ to monitor the point which was much more thick than the flat. It was a windy day, so I set up a makeshift wind break using the Summit Charcoal Grill, bar height chairs, a beach towel and cushions from the deck furniture. The WSM held temps pretty well, had to add/stir the coals a couple of times. I ended up using the better part of a 20lb bag of Jealous Devil XL lump along with 4 nice sized chunks of pecan buried in the coal.
The brisket was just over 13 lbs before trimming, about 11 after and I used the trimmed fat to make my own tallow the night before. I rendered it in a pot on the stove for about 4 hours and it made a surprising amount, plenty for injection and adding in the butcher paper wrap. Seasoning used was Lane’s Brisket Rub which works really well. One thing I did was use Zang’s stir fry garlic oil as a binder before letting it sit in the fridge overnight. I don’t recommend doing this as my bark was different and falling off a bit during slicing. I think a little water would have been better, although I did achieve a nice smoke ring as well as excellent taste.
On to the pictures! I’m a details guy so I’ll post all of them, including pics of the pup. Last one is funny, he’s obviously had samples and wanted more. All we’ve had of this one is samples, plans on making brisket tacos tonight, burnt ends this weekend (will freeze cubes tonight) and who knows what else through the week.
Cheers!
Topic: Smoked Brisket on the 22” WSM (Read 12184 times)
