Weber Kettle Club Forums
Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: AZ2FL on September 25, 2020, 05:24:57 AM
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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
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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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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.
Sent from my iPhone using Weber Kettle Club (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
Love it when a plan comes together !!
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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!
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Looks great! Hopefully mine will look that good in about 20 hrs.
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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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