Brisket Labour Day Weekend 2016


 

Jim Lampe

TVWBB 1-Star Olympian
the last of my 3 Costco Prime beef briskets i purchased in April, weighs in at 14.52lbs.

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after i trimmed about 2½ lbs of fat from it, you do the math.

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seasoned it with only kosher salt and freshly ground black pepper

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wrapped it in Saran wrap and tossed in the fridge.
late last night, i set up the 22" WSM with Stubbs...

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...and hickory wood.

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at 330am this morning, i fired the smoker.

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after 3 hours▼

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after 5 hours▼

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then wrapped in the Franklin BBQ Famous Pink butcher paper after 6 hours

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ran to Home Depot to pick up some Kingsford, when i arrived home, the temp was at 202ºF

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removed the wrapped beef to cool down to 170ºF or so then wrapped tightly in foil, and placed in a cooler to sit for a few hours.

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i'll post sliced and plated photos later.
Thanks for stopping by!
 
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Sounds like about an hour per pound (pre-trimmed) on your WSM. Looks awfully good now, I bet it's going to be amazing. Looking for to seeing the plated picture
 
You are one dedicated smoker Jim, That 3am stuff would kill me. But a mans gotta do what's got to be done to make good Q and you're doing it. From what I've seen so far it's going to be great. Looking forward to the end results.
Our cook tomorrow is going to be your HH ribs on the performer.
 
Jim, that's awesome. I'm scared to do a brisket just yet. I need a lot more experience before I'd feel I could even think about doing that meat justice.
 
Jim that's looking awesome and looking forward to more pics. You and the family have a fun and safe LD weekend.
 
Thank you everyone! :o

...and here are the sliced brisket and plated photos.
It was REALLY good! Lots of leftovers, vacuum sealed and in the freezer already...

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plated on Ciabatta baguette bread, or something like that... :rolleyes:
liz added tied-dyed tomato slices, while i added pepper jack cheese (with a slice of tomato)....

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An excellent brisket, it just melted....
Thanks again for stopping by!
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Yup , you nailed it. Looks tender and juicy! Haven't done a brisket in ages. Anxious to try an American wagyu.
 
Thanks everyone!

a fellow member PMed me this asking asking:
What temp did you cook the brisket? How long did you let it rest?

and I'll tell you what I told him:
the dome temp was between 250 and 300.... using Stubbs, i rarely get a steady temperature.
it rested nearly 90 minutes wrapped in the butcher paper before i wrapped it in foil then into the cooler for another 4 hour rest.
Yeah, seems like a long time off the WSM, 5½ hours before slicing... but it was still very hot.
 
This may be a silly question Jim but the charcoal looks very neat like you arranged it in the ring as opposed to just pouring them in. Is that correct and if so why?
 

 

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