Jeremy Calow
TVWBB Super Fan
So I decided that I needed to do something with the 15 pound brisket that was filling my freezer ... err that should read, My wife decided that I needed to do something with the 15 pound brisket that was filling her freezer
so I decided I will do an over night for friends for New Years!
Trimmed and seasoned with Mtl Steak spice and wedged her onto Suzie my 18.5 WSM last night at around 7pm, expecting things to carry on till mid afternoon today at the earliest.. Temps were running great to start with around 250 degrees till I went out to check it at 1:45. The probe told me the temps were already at 190 in the point and 180 in the flat.. So I started prodding it with the probe to check for done-ness, and sure enough the point was done, so I pulled her off and sliced the point off and wrapped it in foil and returned the big flat to the smoker as it still needed some time.. Woke up at 4:20am to check the flat and it was done too.. Pulled it and wrapped it and threw it with the point into the oven and fell asleep once more..
Woke up this morning at a more reasonable hour and sliced them up.. Well other than the fact it is done a huge amount of time earlier than I expected, its tender and cooked, and if I may say, pretty darn tasty
I have put the pieces in bags and I will reheat it a bit later today before friends arrive like I do my pulled pork.. Sauces that will be served are No. 5 and my version Dragon's blood.. And to prove that I am not making this stuff up.. Here are some pictures
Trimmed and seasoned with Mtl Steak spice and wedged her onto Suzie my 18.5 WSM last night at around 7pm, expecting things to carry on till mid afternoon today at the earliest.. Temps were running great to start with around 250 degrees till I went out to check it at 1:45. The probe told me the temps were already at 190 in the point and 180 in the flat.. So I started prodding it with the probe to check for done-ness, and sure enough the point was done, so I pulled her off and sliced the point off and wrapped it in foil and returned the big flat to the smoker as it still needed some time.. Woke up at 4:20am to check the flat and it was done too.. Pulled it and wrapped it and threw it with the point into the oven and fell asleep once more..
Woke up this morning at a more reasonable hour and sliced them up.. Well other than the fact it is done a huge amount of time earlier than I expected, its tender and cooked, and if I may say, pretty darn tasty
I have put the pieces in bags and I will reheat it a bit later today before friends arrive like I do my pulled pork.. Sauces that will be served are No. 5 and my version Dragon's blood.. And to prove that I am not making this stuff up.. Here are some pictures
