Erik Tracy
TVWBB Pro
For better or worse, I'm documenting my 3rd only brisket cook.
Hopefully it turns out, but if it doesn't I'm hoping for some helpful tips from you all.
Cut: Brisket Flat
Grade: Choice
Source: Costco
Price: $6.49/lb
Weight: 5.8 lbs before trimming, about 5.5 lbs after. There wasn't much fat to trim
Rub
A mix of garlic salt, kosher salt, and copious amounts of cracked black pepper
Setup
18.5" WSM
Weber Briquettes
Minion Load
No water in pan
Post Oak for wood
20 lit briquettes from chimney
Here's a shot of the brisket - skinny side first. You can see the tapering of thickness on this side
Now the thick side of the brisket - just rotated 180degrees
Chimney lit at 7:30am
Coals poured and WSM reassembled at 7:50am
Meat on at 8:00am, dome temp was 205F
Vents were 50,50,50, top 100
It's now 8:25am, I tapped down the vents to be about 30,30,30, top 100 with the dome temp at 215F
Now, it's time to just watch the temp and time. Maybe make some breakfast.
More later....
Hopefully it turns out, but if it doesn't I'm hoping for some helpful tips from you all.
Cut: Brisket Flat
Grade: Choice
Source: Costco
Price: $6.49/lb
Weight: 5.8 lbs before trimming, about 5.5 lbs after. There wasn't much fat to trim
Rub
A mix of garlic salt, kosher salt, and copious amounts of cracked black pepper
Setup
18.5" WSM
Weber Briquettes
Minion Load
No water in pan
Post Oak for wood
20 lit briquettes from chimney
Here's a shot of the brisket - skinny side first. You can see the tapering of thickness on this side
Now the thick side of the brisket - just rotated 180degrees
Chimney lit at 7:30am
Coals poured and WSM reassembled at 7:50am
Meat on at 8:00am, dome temp was 205F
Vents were 50,50,50, top 100
It's now 8:25am, I tapped down the vents to be about 30,30,30, top 100 with the dome temp at 215F
Now, it's time to just watch the temp and time. Maybe make some breakfast.
More later....