Rich Dahl
TVWBB 1-Star Olympian
I finally was able to smoke my Smoke Day prime Costco brisket. There were 30 mph winds with gusts to 50 on smoke day so had to wait a while to smoke it.
Did a low/high cook with KBB and cherry and apple for the smoke. Gave it a lite coating of Weber’s regular rub.
Minion start with twenty lit coals. The 18.5 WSM settled in at 230-240 let it run until it hit 170 about 4 hours into it. This allowed for it to get a nice smoky flavor.
Foiled it and added a half cup of beef broth. Dumped ¾ of a large chimney of lit coals and opened the vents, ran the temp up to about 360 and in 2 ½ hours it was reading 203 in the flat. Probed it with my thermopop, it was like soft butter. Wrapped in a towel and into the cooler for 2 hours.
We decided to do French dip sandwiches, had Barbs coleslaw and found the fries that Bob C. and Cliff were raving about. They didn’t have the shoestrings so we got the regular fries. Best frozen fries we’ve ever had.
This is the third time I’ve used my low/high for a brisket and again perfect results.
Super tender brisket in 6 ½ hours… perfect.
[/url]100_5062 by Richard Dahl, on Flickr[/IMG]
[/url]100_5065 by Richard Dahl, on Flickr[/IMG]
[/url]100_5070 by Richard Dahl, on Flickr[/IMG]
[/url]100_5084 by Richard Dahl, on Flickr[/IMG]
[/url]100_5086 by Richard Dahl, on Flickr[/IMG]
[/url]100_5087 by Richard Dahl, on Flickr[/IMG]
Vacuum sealed the point and leftover flat. With the monsoons coming and outdoor cooking is impossible we will have some Smokey goodness to get us by.
[/url]100_5076 by Richard Dahl, on Flickr[/IMG]
Did a low/high cook with KBB and cherry and apple for the smoke. Gave it a lite coating of Weber’s regular rub.
Minion start with twenty lit coals. The 18.5 WSM settled in at 230-240 let it run until it hit 170 about 4 hours into it. This allowed for it to get a nice smoky flavor.
Foiled it and added a half cup of beef broth. Dumped ¾ of a large chimney of lit coals and opened the vents, ran the temp up to about 360 and in 2 ½ hours it was reading 203 in the flat. Probed it with my thermopop, it was like soft butter. Wrapped in a towel and into the cooler for 2 hours.
We decided to do French dip sandwiches, had Barbs coleslaw and found the fries that Bob C. and Cliff were raving about. They didn’t have the shoestrings so we got the regular fries. Best frozen fries we’ve ever had.
This is the third time I’ve used my low/high for a brisket and again perfect results.
Super tender brisket in 6 ½ hours… perfect.
Vacuum sealed the point and leftover flat. With the monsoons coming and outdoor cooking is impossible we will have some Smokey goodness to get us by.
