Brisket smoke this weekend

[Jamie Berry]

I'm doing my first packer cut brisket tonight. I want to do a midnight cook. We're expected to have temps in the teens tonight. I plan on doing "midnight brisket" setup in the cooking topics using the minion method. Any thing i need to do differently to keep the temps up til 6 am? Thanks!

 

[Gary H. NJ]

Jaime, good luck with the smoke. You will love the results (and the burnt ends). I recommend you use an ET-73 (or similar) remote thermometer, so an alarm can sound if your temp peaks too high, or drops too low. You will need a good wind break too. Also, you can't pack too much fuel (briquette or lump) into the coal ring. With temps around 225-250*F you can expect 1.25-1.5 hours of cook /per lb of brisket. Hope it's a good one!

 

[Paul H]

Jamie, How did the cook go??? Need pics

 

[Jamie Berry]

pics:

Went on the wsm around midnight:

Next morning:

Brisket:

Sliced:

pulled pork:

Parting shot:

Thanks for looking.

 

[Mike Resler]

Wow that looks good. Nice job!

 

[Gary H. NJ]

Wow, that brisket looks awesome! I've got a pork butt on the Q now. Taking half of it down to mom's in south jersey tomorrow, along with baked sweet potatoes and collared greens.

 

[Bob Correll]

Great looking cook, and photos!

All I can about that last shot is:
Take me home country roads!

 

[Bill Comerford]

Great Job!

 

[Jamie Berry]

Thanks folks. I'm thinking of doing another brisket this weekend. Midnight cooks are awesome!

 

[Russ Sylvester]

That is some mighty fine looking brisket you've got there. If that was put in front of me at a competition, I would score that pretty good for appearance. Good ring, nice shine. I'd wager it was very tender too.

Russ

 

[PeterD]

That looked just wonderful! I'm going to do a brisket next time we have people over and when it's a tad less miserable outside. Just curious what you used for a rub?