Brisket this weekend

[abqtj]

Smith's had choice on sale for $1.99/# so I picked one up.

Got me some fancy, expensive peach butcher paper, Kosher salt and cafe grind black pepper, and enough charcoal to cook this thing about 10 times.

Likely start it up late tomorrow night so we can eat Saturday.

 

[luv_jeeps]

Smith's had choice on sale for $1.99/# so I picked one up.

Got me some fancy, expensive peach butcher paper, Kosher salt and cafe grind black pepper, and enough charcoal to cook this thing about 10 times.

Likely start it up late tomorrow night so we can eat Saturday.

Pics or ban.

 

[pirranah]

I have a flat in the freezer that I'm trying to get the guts to smoke. I planned on using some butcher paper and a dry rub.

 

[abqtj]

There will be plenty of pics

I'm adjusting my normal cook a little and following most of this:

Whole Brisket - Central Texas Style Butcher Paper - The Virtual Weber Bullet

Adapting Central Texas whole beef brisket cooked with pink butcher paper to the Weber Smokey Mountain Cooker. Inspired by Franklin Barbecue in Austin, TX.

www.virtualweberbullet.com

Pretty much Franklin's method

 

[abqtj]

Been on a little over 4 hours so far, started spritzing with apple cider vinegar/water mixture an hour ago. Will continue hourly until I hit about 170ish, then wrap in butcher paper to finish.

 

[Jeepnut28]

Looks dry.

 

[abqtj]

Hideous

Just wrapped it, been in 8 hours

 

[Jeepnut28]

You making brisket or shoe leather?

 

[abqtj]

Gooooooooo

 

[abqtj]

And since the pics never show how moist it is


This was, by far, the best brisket I’ve ever smoked. About 11 hrs total on the smoker.

 

[abqtj]

 

[Jays89YJ]

I thought 201°F to 203°F is where the fats melt. That’s what I bring my pork shoulder up to and the fat is always melted through. Wicked fukkin tendah, guy!

 

[abqtj]

I thought 201°F to 203°F is where the fats melt. That’s what I bring my pork shoulder up to and the fat is always melted through. Wicked fukkin tendah, guy!

I pulled it at 201...it wasn't climbing, sat there at 200-201 for an hour, so I was done

I'm not so sure the TEMP is the key as much as feel and time, though.

 

[John]

How much shipped to 27617?

 

[pirranah]

mmmhhh moist

 

[abqtj]

How much shipped to 27617?

A lot


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[abqtj]

mmmhhh moist

Very


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[Jerk!]

my WSM is starting to fall apart, not sure what to get next.

 

[abqtj]

my WSM is starting to fall apart, not sure what to get next.

What’s wrong with it? Usually built like tanks


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[Jerk!]

What’s wrong with it? Usually built like tanks


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its been hauled around a bit, so its a bit out of round and the lid is hard to get on, the feet are falling off, the door is bent, the water pan needs replaced. I love it though, for being 100% manual its hard hard to get it dialed in at 225 and it stays there.