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brisket-had to try


 
E

Ed Cardoza

TVWBB Pro
As a student of Larry R, I had to try and do a brisket based on all of the info that all of you more experienced smokers were so kind to give. I followed everyones advice as close to the letter as possible. The only problem I had was maintaining the lid temperature. Once I got that issue solved, it all came together rather nicely. I hit a 165 interenal temp very early in the smoke; about six hours after starting, so I pulled it and foiled as per the recommendations of several and put her back on until 3pm. I let her rest for about two hour before sampling this 12 lb Smart and Final brisket, and I have to say it was without a doubt one of the best we've ever consumed. We thank all of you for your expertise and guidence, without I am pretty sure we would have failed. Thanks again.
Ed - smokingandlovingit

PICTURES
 
I'm definitely doing my next brisket like you did with fat side down and foiling at 165. Huge difference between how yours turned out and how mine turned out. Great smoke ring!!
 
Great job Ed. Pictures look great. What issues did you have with the temp.? DId you use water in the pan or some other method?

Erik
 
Ed, Pics look great. Meat looks nice and moist, with a great smoke ring. Awsome job.
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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Erik G:
Great job Ed. Pictures look great. What issues did you have with the temp.? DId you use water in the pan or some other method?

Erik </div></BLOCKQUOTE>
I just couldn't seem to get the lid temp at a consistant temp. It was anywhere from a low of 213 to a high of 242. I was constantly up and down for the first 4 hours of the smoke, and I started the darn thing at 2:30 a.m. Since I am fairly new at this smoking thing I guess I just not sure how to get the temp that I am looking for at the lid. I use the Minion method and I use the clay saucer and no water.
 
Repeat in a monotone...very small vent adjustments...ohmmmmm...very small vent adjustments...ohmmmm.....repeat, continue...
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hmmmm, seems I've heard that somewhere before. Oh yeah, many years ago my mother told me to be patient. I think I just need a little patience when making my vent adjustments, instead of thinking that this smoker can read my mind.
 
So rule of thumb was that you were trying to cook low temp at 225 or thereabouts, foil at 165 and then pull at what temp - or were you going by feel after that? Trying to decide on low temp vs high temp for my first brisket cook.

Have some vacation time over the holidays and don't have to do the dinner. So thinking about a fresh ham cook or a 1st brisket.

Thanks,
Ray

WSM
Weber Performer
CG Pro SFB
 
Ray, yes I foiled at 165 and put her back on until she reached 198 at which time I pulled her from the smoker and let her rest in a towel lined cooler for two more hours. I think the next time I do one I'll pull her at 190-195 to see how that works as well.
 
hey, ed, from fresno. hi from visalia. looks like you did it close to how i do mine on my kettle. i've always had good success that way. i also pull mine about 195-198. only thing is why the lid temp instead of the rack temp? gotta love it when it turns out ok.
 
Folks keep saying that Brisket is difficult, but the folks here (including me) say use a temp of 225 to 350, take it to an internal temp of 160 - 165, foil it, cook it some more til tender to a probe OR to 190 - 195

And just about everyone is getting good results!

If I can do it, so can you
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Hey George, I am using the WSM and I have always heard it referred to as the lid temp, but you know what I mean. Heads up- Home Depot in Visalia has Ranchers at 2.99 a bag again or I should say still. Just picked up 25 bags. Love that stuff.
 
Nice Job Ed and great pictures. I’m going to try a brisket over the holiday’s, I sure hope it comes out looking like yours did.
 
thanks Toby, It was very satisfying and you all know the WSM deserves all of the credit though. Next time I am going to kick it up a notch as Emiral says.
 
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