TGangelhoff
New member
Hello, just thought I would share the 3rd brisket I have attempted on my WSM 18.5. This was a 12lb packer from Costco. I love that they sell these at Costco and they are prime grade!! (Costco started selling pork belly now too which I might have to give a try soon) 
I cooked this one low and slow 225-250 overnight. Used a 50/50 mix of kosher salt and fresh ground pepper. Wrapped in plastic wrap and let sit for a few hours. When I went to put the brisket on the cooker I almost had a big snafu when the top grate slid past the bracket and almost dumped the meat down to the water pan if it wasn't for my cat like reflexes. I am looking into a mod so this doesn't happen again lol!
At the 12 hr mark the brisket registered 190F and I had to add some coals. This was at about 8am. I was shooting for 203F. After another 2hrs the brisket was at 199F and I decided to probe it. The temp probe went in like warm butter so I decided this was good enough since the coals I added were on their last legs. I then wrapped in tin foil and let rest in a cooler for another 2 hrs.
Once company was over I took it out and removed the point and sliced the flat across the grain. I think everyone was drooling as they were watching me carve it hahaha! I also sliced up the point rather than make burnt ends. Only complaint I had with it was the very end of the flat was a little dry but I don't know if this can be avoided or not.
I cooked this one low and slow 225-250 overnight. Used a 50/50 mix of kosher salt and fresh ground pepper. Wrapped in plastic wrap and let sit for a few hours. When I went to put the brisket on the cooker I almost had a big snafu when the top grate slid past the bracket and almost dumped the meat down to the water pan if it wasn't for my cat like reflexes. I am looking into a mod so this doesn't happen again lol!
At the 12 hr mark the brisket registered 190F and I had to add some coals. This was at about 8am. I was shooting for 203F. After another 2hrs the brisket was at 199F and I decided to probe it. The temp probe went in like warm butter so I decided this was good enough since the coals I added were on their last legs. I then wrapped in tin foil and let rest in a cooler for another 2 hrs.
Once company was over I took it out and removed the point and sliced the flat across the grain. I think everyone was drooling as they were watching me carve it hahaha! I also sliced up the point rather than make burnt ends. Only complaint I had with it was the very end of the flat was a little dry but I don't know if this can be avoided or not.
