brisket cook.


 
G

Gerry Speirs

TVWBB Member
So I have been cooking my 5.5lb brisket since 7 this morning, its now 10 and I think its too hot, whats the best way to cool the WSM down, Ive heard of folks not being able to get it up to temp but I cant get it down, aaghh it wont go below 300 degrees. I took off the lid right now but hoping that wont fuel the fire even more...
 
Taking off the lid will raise the temp.Put it back on. If your bottom vents are closed then air is getting in some other way. It can take 1/2 an hour or more to get your temps to start to noticeable drop. Even at 300 your brisket should be ok. It will just be done earlier. Foil it and hold it in a cooler after it's done.
 
Well take off the lid and the fire will burst. the whole trick to mastering the grill is temp control. It is easy to become a master at that with a little practice an most of all, patience. Imagine trying to cook in your oven in the kitchen if you only had a knob to adjust the heat, but no temp marks to go by. You would have to use a thermometer, like we do with our grills. Eventually you would know where to turn the knob to make the oven heat to 300 degrees.

If you use water in the pan add some cold water if you can.

Close down bottom vents. But leave the top 100% opend. NEVER ever crack the lid if you wanna get temps down.

Good luck! My bet is that the brisket will turn out fantastic!
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Wow thanks for the rapid advice guys, almost as rapid as my temps right now ha ha. I put the lid back on, all vents on bottom have been closed for a while but I just noticed that the main silver loading door wasnt closed properly so maybe thats the cause.
Thanks again!!
 
Temps at 266 now but internal meat temp is at 185, could it really be done in almost 5 hours, it dosent really feel probe tender at all?
 
Gerry, if its not probe tender its not done yet. A probe should go in and out with little to no resistance in the thickest part of the brisket.
 
Russ, I just foiled it and its almost probe tender,I foiled it and threw in a cup of apple juice, its back on the grate which is at 250 right now...
 
Very nice. Just keep cooking until probe tender. You'll think you're overcooking it but you're not. You can also place it directly on the grates to firm up the bark after removing it from foil if you wish and then rest.
 
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