Matt in MD
TVWBB Fan
Hi all - so I made a 9.3 pound brisket this weekend and was pleasantly surprised at how it turned out. I bought this from J.W. Treuth's in Oella, MD.
I used a recipe from Weber's New Real Grilling, I think it was called Brisket of your dreams. Here it is rubbed before I threw it on my 18.5 WSM. It sat at room temperature for 1 hour rubbed:
I ran it from about 7 am, using the minion method with 15 lit coals and about 4 tennis ball sized pieces of mesquite, until about 10:45 am when the internal temperature hit 150. I had the WSM at about 230 the whole time (the recipe called for 225-250). Once it hit 150, I brought it into the kitchen, put it into a foil pan, and added broth and some melted butter per the recipe. I then foiled the pan, put the probe back in and let it hit 200. Once it hit 200 and probed tender with a skewer it looked like this:
I let it rest for 45 minutes, foiled, before cutting it - it looks a bit dry in a couple pictures but only the very small end pieces were dry at all. Overall it was fantastic. I made it with cole slaw and the "Keri's hog apple baked beans" recipe I found here and have made twice now. Man those things are good.
So my wife, daughter and I got 2 good meals, I fed a neighbor and his 2 boys a dinner, and there's still enough for several sandwiches. I give myself an A- / B+
I used a recipe from Weber's New Real Grilling, I think it was called Brisket of your dreams. Here it is rubbed before I threw it on my 18.5 WSM. It sat at room temperature for 1 hour rubbed:
I ran it from about 7 am, using the minion method with 15 lit coals and about 4 tennis ball sized pieces of mesquite, until about 10:45 am when the internal temperature hit 150. I had the WSM at about 230 the whole time (the recipe called for 225-250). Once it hit 150, I brought it into the kitchen, put it into a foil pan, and added broth and some melted butter per the recipe. I then foiled the pan, put the probe back in and let it hit 200. Once it hit 200 and probed tender with a skewer it looked like this:
I let it rest for 45 minutes, foiled, before cutting it - it looks a bit dry in a couple pictures but only the very small end pieces were dry at all. Overall it was fantastic. I made it with cole slaw and the "Keri's hog apple baked beans" recipe I found here and have made twice now. Man those things are good.
So my wife, daughter and I got 2 good meals, I fed a neighbor and his 2 boys a dinner, and there's still enough for several sandwiches. I give myself an A- / B+
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