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Sounds great. What was the total cook time?

be sure to let is rest for a while so the juices re-distibute themselves.

Nick, hope all goes well. Is your brisket a whole brisket of just the flat? If it is a whole brisket, shred the point section...and slice the flat...but I have chopped some of the flat on mine and they do fine...but it is more like diced brisket rather than shredded...unless you really let it...

I live by the Chris Schlesinger and John Willoughby advice that says that the conversion of collagen to gelatin starts to occur when the meat reaches 140F....and really occurs well at the higher temps near 200F. Brisket is a tough cut of meat and the hotter the internal temp is, the more tender...

Well, I am no pro, but have had lots of success with my briskets. It takes roughly 1 to 1 1/2 hours per pound to get them to internal temp cooking at about 225F. I like to cook my briskets to about 180F (internal) then foil them until they reach close to 200F (internal). Then I pull it off and...

67 cents a pound this week. I got 4 yesterday and going back for a few more today. I got there early enough that I was able to select some really nice looking ones. They have a limit of two per customer, but not much of an issue.

I had great success with cooking one 12 pound brisket a few weeks ago, but I will be cooking 2 this Memorial weekend. I don't want to mis-time things, so is there any difference between cooking one brisket and cooking two briskets? Also, is there any reason to switch which rack they are on...

Well, I had success with chicken breasts last weekend as my first cook, so I decided to do a brisket for mother's day. I fired up the smoker at 10pm of Sat. night and threw the 12 pounder on. I was in bed at 12:30 with a stable temp...got up at 4am to add water and check the temp. It was...

for 69 cents a pound!!! I will be smoking one this weekend for mothers day....first brisket on the WSM for me so wish me luck. I plan to foil it for the end of the cook as that appears to be a common thread here that people like in order to keep it juicy. I have foiled on my off-set smoker...

Well, I fired my WSM up for the first time yesterday. I cooked 6 bone-in chicken breasts. They were ready right at 2 hours and they turned out great! Very juicy and flavorful. I marinaded them in Italian dressing overnight and then put a dry rub on them right before cooking....very nice. A...

Thanks for the reply guys. I have cooked whole birds and briskets on my off-set smoker, but never parts and never anything on a WSM before so I appreciate the tips. I know there will be some hiccups along the way...that is why I am doing the breasts first....I paid $3.43 for 6 breasts...

Thanks for your help Paul...looks like your recipe will get the go if no one else chimes in. I got the chicken today...skin on (thank goodness that is what was on sale) So let me get this straight: I use water in my pan and cook temp around 250 for about 2 1/2 hrs. Pull it off at 160. Right...

I am not a big skin fan, so I will likely discard it, but my understanding is that cooking with it on is the way to go to keep it juicy. So if I understand your post, I should cook with a pan of water at about 250* for about 2 1/2 hours to 160 degrees....following the same marinade procedure...

I am going to be smoking several Bone-in chicken breasts this weekend on my new WSM. I have searched for some help, but did not find quite what I was looking for. I am looking to find out what I should do to prep the chicken, how hot to keep the smoker and how long (roughly) to cook it. I...

Ok...I read the story of the left-hand brisket and believe it is worth a try. Can't hurt right? Anyway, I am confused at how to determine if a brisket is from the left or right. The story does not specify which direction you are placing the brisket in relation to yourself. the point turing...