Will Larson
New member
I decided to try a brisket on the WSM for the first time this weekend. It turned out great!
The brisket weighed a little over 10 lbs before being trimmed, and a little under 10 lbs after being trimmed.
I put the brisket on the cooker at about 10 pm on July 4th, and used a combination of pecan, apple, and hickory chunks. I used the Minion method to light the WSM.
I was expecting the cook to take 10-15 hours, but much to my surprise I awoke at at 5 am (7 hrs after I put it on) and the internal temp was 185. So I got up and checked the temp in several spots, and sure enough, it was ready.
I wrapped it in foil, placed it in a cooler, and went back to bed. I woke up again around 8 am, and the internal temp was right at 140, so I started slicing.
The brisket was very moist, and the bark had a great flavor (I used the rub from the Midnight Cook recipe on this site).
I separated the point from the flat before wrapping in foil, and put the point back on the WSM for another 4-5 hours in an attempt to get some delicious burnt ends and pulled brisket.
I was kind of leery about smoking a brisket, as I was afraid it would come out too dry. However, with careful monitoring of the internal temp of the smoker & the meat, it all came out delicious!
Here are some pics of my first brisket cook:
Rubbed & ready to cook
Inside of the meat after the first slices
Sliced brisket - lunch & dinner for a week!
Burnt ends - so good!
Since it finished faster than I expected, it made a delicious breakfast...
...and lunch!
I love my WSM that I got this spring. So far, I've done pork butts twice, ribs twice, a ham, beer can chicken, and now a brisket, and I haven't screwed anything up! I've definitely got my money's worth already, and there's much more smoking to do!
The brisket weighed a little over 10 lbs before being trimmed, and a little under 10 lbs after being trimmed.
I put the brisket on the cooker at about 10 pm on July 4th, and used a combination of pecan, apple, and hickory chunks. I used the Minion method to light the WSM.
I was expecting the cook to take 10-15 hours, but much to my surprise I awoke at at 5 am (7 hrs after I put it on) and the internal temp was 185. So I got up and checked the temp in several spots, and sure enough, it was ready.
I wrapped it in foil, placed it in a cooler, and went back to bed. I woke up again around 8 am, and the internal temp was right at 140, so I started slicing.
The brisket was very moist, and the bark had a great flavor (I used the rub from the Midnight Cook recipe on this site).
I separated the point from the flat before wrapping in foil, and put the point back on the WSM for another 4-5 hours in an attempt to get some delicious burnt ends and pulled brisket.
I was kind of leery about smoking a brisket, as I was afraid it would come out too dry. However, with careful monitoring of the internal temp of the smoker & the meat, it all came out delicious!
Here are some pics of my first brisket cook:
Rubbed & ready to cook
Inside of the meat after the first slices
Sliced brisket - lunch & dinner for a week!
Burnt ends - so good!
Since it finished faster than I expected, it made a delicious breakfast...
...and lunch!
I love my WSM that I got this spring. So far, I've done pork butts twice, ribs twice, a ham, beer can chicken, and now a brisket, and I haven't screwed anything up! I've definitely got my money's worth already, and there's much more smoking to do!
