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Well I have to say that this was a blast. It was the second run for my WSM, the largest piece of meat I ever cooked.
A 10.5 lb select beef brisket, with the "midnight cook" prep, hit the top shelf of my WSM around 11:30PM Saturday night. With the Minion method below it and a combination of hickory and cherry wood for the smoke, the temp was easily controlled at 245*.
The weather conditions that night???? Well what can I say. Midnight in Cave Creek, AZ in late May...perfect! It was 73* @ 1:30AM with light breezes and wispy high clouds lit up by a full moon. How can I go to sleep now!?
Well, I did get some sleep, waking around 5:00AM to check on things. The smoker was chugging @ 275*..."whoa!"...which I lowered by vent adjustments. Stuck a polder in the meat and it read 163*. Rolled it over ene for end, basted with a warm Dr. Pepper/canola oil combination, hot water in the pan and let her rip for another few hours. The temp came down to 250* by 6:00AM.
Around 8:0AM the outside air temp was already up to 79* and the sun was now on the cooker. The cooker temp had risen to 280* by this time so I shut off the wind side vents to control. Rolled the meat again,(internal temp was 174*) basted and added water to the pan.
By 9:30AM the target temp of 185* was reached, I wrapped in foil, then towels and placed in an ice chest to rest.
At noon, I took the meat out from its' confines. It had a dark, glistening appearance with the aroma of true smoked BBQ. Slicing thin cuts from the point, the texture and tenderness was unbelievable. There was abount a 3/16" pink smoke ring and the meat, even at the thinner part was moist and juicy.
I had finally succeeded in cooking a full blown, slow smoked BBQ brisket. Others I had attempted on an ECB were no where close to this.
Thanks to this web site and all who post here, it can be done. Looking forward to another cook real soon.
A 10.5 lb select beef brisket, with the "midnight cook" prep, hit the top shelf of my WSM around 11:30PM Saturday night. With the Minion method below it and a combination of hickory and cherry wood for the smoke, the temp was easily controlled at 245*.
The weather conditions that night???? Well what can I say. Midnight in Cave Creek, AZ in late May...perfect! It was 73* @ 1:30AM with light breezes and wispy high clouds lit up by a full moon. How can I go to sleep now!?
Well, I did get some sleep, waking around 5:00AM to check on things. The smoker was chugging @ 275*..."whoa!"...which I lowered by vent adjustments. Stuck a polder in the meat and it read 163*. Rolled it over ene for end, basted with a warm Dr. Pepper/canola oil combination, hot water in the pan and let her rip for another few hours. The temp came down to 250* by 6:00AM.
Around 8:0AM the outside air temp was already up to 79* and the sun was now on the cooker. The cooker temp had risen to 280* by this time so I shut off the wind side vents to control. Rolled the meat again,(internal temp was 174*) basted and added water to the pan.
By 9:30AM the target temp of 185* was reached, I wrapped in foil, then towels and placed in an ice chest to rest.
At noon, I took the meat out from its' confines. It had a dark, glistening appearance with the aroma of true smoked BBQ. Slicing thin cuts from the point, the texture and tenderness was unbelievable. There was abount a 3/16" pink smoke ring and the meat, even at the thinner part was moist and juicy.
I had finally succeeded in cooking a full blown, slow smoked BBQ brisket. Others I had attempted on an ECB were no where close to this.
Thanks to this web site and all who post here, it can be done. Looking forward to another cook real soon.