Brisket 2015


 
Jim Lampe

Jim Lampe

TVWBB 1-Star Olympian
it's been a while since I've done brisket, at least, one this size.
Yesterday before trimming

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After trimming

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yesterday wrapped and ready for this morning

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using Stubbs

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meticulously stacked inside the 22" WSM charcoal ring

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then, this early morning, going to season the beef with this ▼

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using plenty of hickory

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brisket on at 5:45AM

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sun-up temp, 19°F

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so far, looks like a nice day for smoking...

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more later.... Thanks for stoppin' by!
 
temps rose to 275 to 285...

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gonna wrap it I think...

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...hope the temps drop some... have all three bottom vents closed.
 
This is going to be good! 19* ah that's a little chilly for me, so I'll just hang out here were it's going to be 80* today and watch the progress:cool:
 
Jim Lampe said:
temps rose to 275 to 285......hope the temps drop some... have all three bottom vents closed.
Click to expand...
What was your starting temp? Gonna guess it was those hickory logs that caused the temp jump. Man I gotta get a 22

The pre-wrap was looking very goo!
 
Chucko, starting temp was 250... did not help I left the lid off while wrapping it with butcher paper....
speaking of which... the temps continued to climb to 325... even with the bottom vents closed completely...
I decided to take the wrap off, probe the brisket (I was getting a 203° reading thru the paper)...
take a direct temp with out the paper on (also added a small pan of water on the bottom cook grate.

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the meat is averaging an internal temp of 200...

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I set the alarm at 205

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only 5 hours in.
 
Wow 325 with all the vents closed?? Got an air leak somewhere? This is why I like to use the water in the pan on those long cooks...course yours is turning out to be a much shorter cook. I'm sure it will be tasty all the same Jim.
 
Thank you Morgan :)
How your weather up there?


think my new signature line will be:
Brisket: the reason I smoke pork ribs every weekend.
 
Jim Lampe said:
Thank you Morgan :)
How your weather up there?


think my new signature line will be:
Brisket: the reason I smoke pork ribs every weekend.
Click to expand...

Your funny Jim!! My weather is perfect....34 and partly cloudy...no snow/no rain and no wind! Almost flip flop weather!!
 
Brisket looking real good!!! Every now and then I leave the lid open and get a temp spike also.:wsm: Can't wait to see the sliced plated pic!
 
Only 6 hours? How much did it weigh pre-cook? I didnt think running 275 and wrapping shortened the cooking time that much. I usually do 12 lbers at 230-250f with water unwrapped and it takes more like 14-16hrs.
 
11.8 pre-trim
3.8 lb fat removed
the temp peaked AND hovered around 325-335 for awhile....

I do not know why it's done so soon... but the probe slides thru like it's going in melted butter...

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