Drew Baker
New member
Hello all -
I've smoked many things on my WSM and Kettle/Performer, but hadn't ever done a brisket. Did my first brisket last weekend and came away not knowing how to improve:
Setup:
18.5" Performer Kettle. Used bricks to keep heat indirect.
18lb brisket (large, I know). Don't know that I did the best trimming job, but tried to follow Franklin's youtube video recommendations.
Kept it at 250-300 for about 7-8 hours. Then foiled it and put it back on. Pulled it off at about 204-206 internal. Rested in cooler for 2 hours.
Review and questions:
I could not "slice" the brisket as you typically would. It more "shredded". Assuming I overcooked it? Over foil it? Part of me wondered if I just had a really bad knife, because I had never tried to cut something like a brisket before.
It tasted amazing. Everyone raved - but it ended up being more like a chopped brisket instead of sliced brisket.
Was it on to long? Does not having the right knife also hurt my chance of slicing a nice brisket? Could use some help as it tasted so great we want to do it again!
Thanks!
I've smoked many things on my WSM and Kettle/Performer, but hadn't ever done a brisket. Did my first brisket last weekend and came away not knowing how to improve:
Setup:
18.5" Performer Kettle. Used bricks to keep heat indirect.
18lb brisket (large, I know). Don't know that I did the best trimming job, but tried to follow Franklin's youtube video recommendations.
Kept it at 250-300 for about 7-8 hours. Then foiled it and put it back on. Pulled it off at about 204-206 internal. Rested in cooler for 2 hours.
Review and questions:
I could not "slice" the brisket as you typically would. It more "shredded". Assuming I overcooked it? Over foil it? Part of me wondered if I just had a really bad knife, because I had never tried to cut something like a brisket before.
It tasted amazing. Everyone raved - but it ended up being more like a chopped brisket instead of sliced brisket.
Was it on to long? Does not having the right knife also hurt my chance of slicing a nice brisket? Could use some help as it tasted so great we want to do it again!
Thanks!
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