1st Smoke- Brisket In Progress


 
M

Marco T.

New member
Yes- my 1st wsm smoke and it's a brisket. Have smoked with others but this is a whole new world!

THE ISSUE

Brisket - 11 lbs.

Started smoking at 10 pm PST, minion method, rm. temp water-1 gallon. Heat has hovered at 260-275 all night (8 hrs). Now 5am pst and lowered to 237.

Briket temp at 8 hrs. Reg. 191 on Mav. E32. Can this b right after only 8 hrs? Have taken a couple other readings and all confirm temp.

Brisket looks Good, I turned it over 1hr ago and it is tender and soft to touch.

My guests aren't supposed to arrive til noon.

Does temp sound right? Can I rescue brisket and save it for 7 hrs without drying it out. I was worried about not having it ready - figured 1.5 hrs./lb.

I guess I can eat it for breakfast but then what would I serve mt guests - coal ash?
 
I ran into the same problem with pork butts...thought they would take too long so I started early and now my pork finished early.

I foiled wrapped and put into a cooler and hoping the temps will hold for another 4+ hours.
 
The reason for the quickness is thickness or lack of. All large cuts of meats are timed by thickness not weight. If it is tender I would pull and chill in a bag in an ice bath then fridge. Reheat later in foil in an oven to 150 internal and slice/serve. Or you could rest for 30min then slice and chill then reheat.
 
After 15 years of grilling and appx 7 years of smoking on a joke of a smoker, I now see the light. The WSM is nothing short of the greatest cooking appliance ever!!!

The brisket is now in a foil wrap awaiting guests. In the meantime I tossed a few more wood chunks into wsm along with a tri-tip and it came out ...... AMAZING.

I love this thing.
 
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