First Brksket Cook In Progress.


 

Sid P

New member
First Brisket Cook In Progress.

First of all, I offer a huge Thank You! to Chris A. and all the great people on this board. I've been lurking for three weeks, and have learned a ton! I did my first pork butt last week, but was so caught up in the process that I forgot to document it. It turned out amazing, and all the credit goes to VWBB and and Weber. This pic was taken the day after I smoked it.
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Today I put on a 12.4# (before trimming) Prime brisket from Costco at 8:57. I decided to use water with a foiled pan, but wanted pretty high temps so it wouldn't take forever. Brisket after I rubbed it last night. The Little Woman wanted Texas Style, so it's just kosher salt and black pepper.
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Right after I put it on I was at 129 on the grate, and the meat was 40.
At 10:02: 227, 118
At 11:01: 271, 151
The next pic is the noon update.
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These remote thermometers are a sweet invention although I'm somewhat mesmerized by mine. I'm monitoring the brisket from my bedroom and have alarms set, but I still glance at it about once a minute.... I'll update about every hour or so.

At 1:00pm: 289, 178
At 2:00pm: 272, 185
At 3:00pm: 266, 194

We're obviously getting close. A couple inches from the edge the probe went through it like it was butter, but the middle isn't quite ready. I'm hungry and very excited!
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It was at 199 for over an hour, and I took it off because it passed the probe/butter test. It was on the WSM for about 7:50. The wife and daughter said it was absolutely delicious, but I'd call it really good. If I had to choose I'd probably take pulled pork, but luckily life isn't like that. What's your favorite use for brisket leftovers? Thanks for all the help!
 
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You sound like you're having fun. Be careful - this stuff is very addictive. Good job on the Pork Butt. :wsm:
 
Welcome, Sid! Awesome looking pork butt. Looking forward to seeing how your brisket comes along. Enjoy!:wsm:
 
You sound like you're having fun. Be careful - this stuff is very addictive. Good job on the Pork Butt. :wsm:

Don't I know it. I didn't mention it in my first post, but I put a "WTB" ad on Craigslist and was hoping for an 18.5", but after a week I only had one response and that was for a 14.5". I bought it and that's what I smoked the pork butt on. A week after that I saw a NIB 18.5" for $180, so I jumped on it. I'm less than a month into it, and I already have a little family....
 
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Nice job Sid! Glad you are getting into the hobby. The WSM is a great smoker. You’ll want to add a gasser and a Kettle to the family at some point!
 
Great job Sid on both the pork butt and brisket. Chicago is a great area to BBQ. My favorite thing to do with leftover brisket is to put it over "Cup of Noodles" and whatever vegetables I can find in the refrigerator or freezer (frozen peas or corn). It is definitely a guilty pleasure. A mix of high effort and low effort cooking.
 

 

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