1st WSM Brisket

[Mike Stevenson]

I cooked a Brisket in the pouring rain in Kent, Washington today.

I used Dr BBQ's recipe seen here: http://www.azcentral.com/style...02bbqplank02rec.html

Came out great in only 4 hours!

:-D

 

[Howard Barlow]

Looks great, Michael. What was your pit temp?

 

[Mike Stevenson]

275F, just like the recipe.

 

[Michael N]

Nice!!
I'm doing my first tommorrow. I've got a whole packer. I think that Dr. BBQ's method for a quick briskie is simmilar the HH on this board. Glad to hear it works well.

 

[Larry Wolfe]

I think rain always makes BBQ more fun and taste better!!! Nice cook!!!

 

[Rob M]

Looks like you have a nice set-up and ready for rain sleet or snow! Congrats

 

[Paul H]

Mike, really like your smoker set up. I see room for a couple more though

 

[Tim Johnson]

Nice job! Looks great!

 

[r benash]

I think this qualifies as a HH method for brisket? Looks like it anyway even though the recommended cooker temp is just a little lower.

That brisket looks great and I like the sound of the injection and rub ingredients. Will have to give this a try when I do a brisket.

Did you use the "fixed" internal temps used in the recipe or "cook till done" ?

Thanks for posting!

 

[Mike Stevenson]

Yes it's a high heat cook. I pulled it at 200F. I think it was slightly dry.

 

[Russ Hazzon]

Two-hundred degrees is a bit high for a brisket and could be the reason it dried out. How long did you hold it before slicing?

 

[K Kruger]

It's not so much the internal temp as the amount of cook time. The apparent dryness comes from overcooking. Lampe should know better than to call for a finish internal of any temp. It is not a specific internal temp that causes 'done'; it is not a specific internal temp that means 'done'.