Well Greg the folks addressing your question up thread will treat you right. Definitely for high temp Kevin has it together and I follow his method pretty much, along with some of what Chris offers. That doesn't mean I haven't learned from all the other folks on the board.
I started cooking briskets late in my Q game. I haven't had a bad one yet using a combination of their advice. Basically high/moderate heat. I do foil, I do protect the ends with HD foil, etc. I have used a foil pan during that process and also found the HD foil wrap actually does work best although the foil pan add convenience for me and doesn't affect the results all that much IMHO. Use HD foil for the wrap first though until you get the process down and know what you are shooting for over all.
As for me - if you have the brisket cook down to where the finish texture and all is good and the only thing missing is the ring you are in excellent shape. That's secondary and will happen by itself. The meat just needs to spend maximum time (as realistic) under 140 degrees. So put it on the rack cold right out of the fridge. Use the minion as you say, maybe with even less lit. The time spent under 140 will maximize the ring.
A simple adjustment.
Congrats, you've really licked the brisket cook. The ring and other stuff are ancillary IMHO. Rub, spices, ring will all come. You are started from a great base line. Don't tweak to hard to get the ring, it doesn't add flavor, texture, moistness, etc which should remain primary.
More time under 140 degrees is the key so just slow down the fire at the onset and keep the meat cold before you place on the rack.
Consider a larger cut. Get a big flat. The one you mention is small by my standards. So the larger the mass the longer it will stay below 140 degrees. I like larger flats regardless and wouldn't pick a 5lb unless I was making corned beef or pastrami.
For smoking/Q I would use a whole packer which come in around 18 pound give or take. If I'm smoking/Q a flat it needs to be 8 lb minimum and thick. Look for what local butchers or markets call a "first cut" brisket. Anyway it's basically a whole pakcker with the point removed and maybe the thinner tip.
Just slow the start of the cook down to stay under that magic number longer and you will get there. But - don't jeopardize you process just to get the ring.
Shooting for 275 degree cook temps will suffice. Cook hotter and you will shorten time just need to be more digilent about checking for done with the probe test as the "done window" will pass you by more quickly. Cook slower/lower and that window of "done" will pass slower and give more time to adjust.
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Greg Weiss:
Hi All - new to the message boards. The other day I did my first brisket on my WSM. I had a 5 1/2 pound brisket and smoked it at about 250-275 for a little over 6 hours using a mixture of hickory and cherry - using the minion method as a starter. I got the tenderness and moisture that I was going for, but I'm still missing the dang smoke ring. I left it in the aluminum pan for the entire duration to keep the moisture in and so the bottom wouldn't dry out. Is that what's hindering my smoke ring development? </div></BLOCKQUOTE>
