Stephen Hammond
TVWBB Member
Date and Weather:
3/22/14, 50 ºF, Windy
Cooker and Fuel:
22.5" Smokey Mountain Cooker 2014, 4 Apple Chunks 3 Hickory Chunks, and Stubb's Charcoal (Really Liking the Stubbs!)
Started with 2 gallons of hot water in the water pan.
Temps ranged mostly between 350-375 ºF (with a couple of spikes in both directions)
Meat:
Packer Brisket from local Meat Market
Trimmed, Injected, Rubbed for 2 1/2 hrs cooked for 3 hrs, wrapped for 2 hrs, held in cooler for about 2 hrs.
Burnt Ends: Separated the point from the flat after wrap. Cooked burnt ends on the grate for about 2 hrs at 250-275 ºF. Tossed half in our homemade sauce and the other have in Sauce #5 with some of the foil drippings.
Pics:
I thought I was slicing them thin....need to be a little thinner next time. It was delicious... I gave my self a B+ to an A-. The in-laws gave it an A.
This will probably end the 1st smokes on the WSM for a while. Not sure what I will be cooking next...probably trying to improve on the cooks I've already done with new sides and appetizers. Thanks a lot for everyone taking time to post and respond to posts on this site... It's huge help for those of us that have a lot to learn. Hopefully, I didn't bore anyone with all the pics and postings.
3/22/14, 50 ºF, Windy
Cooker and Fuel:
22.5" Smokey Mountain Cooker 2014, 4 Apple Chunks 3 Hickory Chunks, and Stubb's Charcoal (Really Liking the Stubbs!)
Started with 2 gallons of hot water in the water pan.
Temps ranged mostly between 350-375 ºF (with a couple of spikes in both directions)
Meat:
Packer Brisket from local Meat Market
Trimmed, Injected, Rubbed for 2 1/2 hrs cooked for 3 hrs, wrapped for 2 hrs, held in cooler for about 2 hrs.
Burnt Ends: Separated the point from the flat after wrap. Cooked burnt ends on the grate for about 2 hrs at 250-275 ºF. Tossed half in our homemade sauce and the other have in Sauce #5 with some of the foil drippings.
Pics:
I thought I was slicing them thin....need to be a little thinner next time. It was delicious... I gave my self a B+ to an A-. The in-laws gave it an A.
This will probably end the 1st smokes on the WSM for a while. Not sure what I will be cooking next...probably trying to improve on the cooks I've already done with new sides and appetizers. Thanks a lot for everyone taking time to post and respond to posts on this site... It's huge help for those of us that have a lot to learn. Hopefully, I didn't bore anyone with all the pics and postings.
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