Brisket: It's what's for dinner! (Updated with more pics..)

[Roger P]

5.5lb Flat from BJ's, USDA Choice Beef:

On the WSM, no water pan, fat dripping on the coals

Cooking over RO, little hickory and a Cherry chunk. I'll post pics later. Should be pretty good

 

[Tim Clendenning]

Looks good Roger, let us know how it turns out!

Windy City Smokers

 

[r benash]

Hey Roger - thanks for including us. I've still not played with brisket and have been q'ing for a good while. Going to try this year for sure.

I like the idea of no water pan to let things drip on the coals. Interested how or if flare ups create any problem. Looks like most of the fat cap has been removed, but still expect a good bit of fat to be dripping down on the fire.

Are you using any form of auto temp control such as Stoker or BBQ Guru? Not that you really need any, but I'm assuming things may be a little chilly, windy out there in IL?

Ray

WSM
Weber Performer
CG Pro SFB

 

[Roger P]

No temp control, just letting the WSM do it's thing. It's a little windy right now, but not too bad. I have 2 vents about 1/3 open, and the 3rd closed, and the cooker is running just a hair over 250* at the lid.

Not too worried about flare-up's, as I know guys that cook 4 butts at a time on UDS's and the fat drips on the fire, and never causes a problem. I'm thinking the flat should be fine.

Just put a fattie on for a mid-afternoon snack. Pics later!

 

[Roger P]

Update: Brisket is done.

Still in foil, after ~2hr rest:

Slices:

Nice and moist, nice smoke ring:

Burp.

 

[Tim Clendenning]

Looks yummy!!!

Windy City Smokers

 

[Chad Harwick]

mmmm...looks good Roger!!!

 

[Toby Keil]

Mmmm....looks like it turned out really good Roger, nice job. I’m definitely going to try a brisket soon, my wife is a little leery about brisket being moist as most of her past experiences have been on the dry side. I assured her the old WSM will not disapoint.