MattP
TVWBB Super Fan
Picked up a five pound brisket flat from a butcher that opened earlier this fall in a new downtown market about a mile from my office. Was pretty impressed with the amount of fat they left on it-- the last two I've gotten (one from Meijer, one from Costco) were trimmed very lean.
Getting the WSM fired up. Oh joy, snow is starting to stick. Yay. (You can see my "enthusiasm", right?)
Brisket is seasoned with a coffee rub that I picked up in Tennessee a couple weeks ago. This is my first time ever using a coffee rub, so I'm quite eager to see how it is. Smells fantastic.
Today is the first time I'm trying a foiled-over, empty water bowl. Getting sick of cleaning the thing out after I use it with water, so the prospect of just needing to put new foil on for each job is very appealing.
WSM got up to temp, and on went the brisket.
I am about 45 minutes into the cook right now. Have been very impressed with the empty water bowl-- Maverick pit temp have been giving stable readings of 240-245 the whole time. When getting the WSM fired up I had all vents open 100% for maybe ten minutes, but then I dialed them back to the point they were all nearly closed. Once the cook started I did close one of them completely, but left the other two open just a hair. Seems like this worked great to catch the temp right at the spot I was shooting for, keeping it locked in.
Getting the WSM fired up. Oh joy, snow is starting to stick. Yay. (You can see my "enthusiasm", right?)

Brisket is seasoned with a coffee rub that I picked up in Tennessee a couple weeks ago. This is my first time ever using a coffee rub, so I'm quite eager to see how it is. Smells fantastic.


Today is the first time I'm trying a foiled-over, empty water bowl. Getting sick of cleaning the thing out after I use it with water, so the prospect of just needing to put new foil on for each job is very appealing.

WSM got up to temp, and on went the brisket.

I am about 45 minutes into the cook right now. Have been very impressed with the empty water bowl-- Maverick pit temp have been giving stable readings of 240-245 the whole time. When getting the WSM fired up I had all vents open 100% for maybe ten minutes, but then I dialed them back to the point they were all nearly closed. Once the cook started I did close one of them completely, but left the other two open just a hair. Seems like this worked great to catch the temp right at the spot I was shooting for, keeping it locked in.