A baby brisket

[Charles H.]

Dec 4 brisket 10.5# packer for work pot luck luncheon.
Not sure my coworkers are worth it, but hey....it's fun to BBQ.


Dec 4 the beginning by chashint1, on Flickr


Dec 4 trim 1 by chashint1, on Flickr


Dec 4 fat cap by chashint1, on Flickr


Dec 4 trim 2 by chashint1, on Flickr


Dec 4 trim 3 by chashint1, on Flickr


Dec 4 trim 4 by chashint1, on Flickr


Dec 4 the rub by chashint1, on Flickr


Dec 4/5 wrapped by chashint1, on Flickr


Dec 4/5 finishing in oven by chashint1, on Flickr

 

[Charles H.]

Cook log.
Overcast, 63 deg, wind calm, occasional drizzle.
10.5# packer.
Rub = SPOG each ingredient sprinkled on by eye.
Full fire ring, center minion 2/3 chimney, dry foiled water pan.
Trying a combination of wood chunks for this cook, one smallish chunk of each wood...oak, cherry, hickory, and apple.

Let WSM come up to temp and more or less stabilize.
5:30 pm put meat in the WSM on top grate.

6:00 grate temp 232 meat 97
6:30 grate temp 239 meat 122
7:00 grate temp 248 meat 131
7:30 grate temp 248 meat 138
8:00 grate temp 244 meat 142
8:30 grate temp 241 meat 144
9:50 grate temp 237 meat 144.
10:30 grate temp 230 meat 144
05:30 grate temp 214 meat temp 156
Triple wrapped brisket in HD foil and transferred to kitchen oven set to 325 degrees, I need to get this finished up so I can take it to work.

 

[Dean V]

Charles, that is an excellent looking trim job and the brisket picture at wrapping looks spot on and I'm looking forward to the plated pictures.

 

[Cliff Bartlett]

Excellent looking brisket, Charles. Nice trim and notes on the cook.

 

[Dustin Dorsey]

Looks awesome. I like them that size if I can find them.

 

[Enrico Brandizzi]

Thanks for sharing your trimming action. I'm waiting for more pics.

 

[Charles H.]

Thanks to all for the kind words.
No cameras allowed where I work so that is all the pics I have.
The brisket went into a small cooler loaded with towels, a cutting board, and my electric knife.
After the rest (7:00-11:00) the brisket was just right and to be honest I breathed a huge sigh of relief when I started slicing it...LOL
It was great to get so many compliments for my dish.
Lots of questions about how it was seasoned, how did I get the bark, and how long did it take to cook.
It is quite likely a couple of guys are going to be shopping for a WSM this weekend.

 

[russ olin]

I am sure that it was great. Told the wife today it is about time for some brisket here.

 

[Bob Bass]

Great looking brisket, Charles !!!
The compliments you received were certainly well deserved.