Brisket time on the 14.5 WSM


 
Chris Arnold

Chris Arnold

TVWBB Super Fan
Folks

Had to run some brisket tests over the weekend for an upcoming comp in the UK.

Baby 14.5" WSM held 240F solid for over nine hours using the minion method and with cherry chunks


This was the 14lb brisket before I portioned it - it was HUGE


and here it is in 4 (almost) equal size pieces (made some burgers out of the scraps!)


First off - a commercial Chipotle sauce rubbed brisket - this came our beautifully moist with a great smoke ring and a lovely taste...probably our favourite of the weekend.


then Texas style - just salt n pepper rub (on a dijon mustard base) - again a good smoke ring but slightly drier (didnt have a remote temp probe in this one). This is darn good cold - I have it in my sandwiches today!


we also grilled cedar planked honey rubbed salmon - with red pepper and crispy proscuitto - and some 'plain' grilled salmon for a fussy eater


Brisket pieces were all foil wrapped at around 150/160f internal
Also caught the baby WSM in a variety of poses

Smoking away


In Sputnik mode


Good old fashioned grill time


Take aways from the brisket tests- remote temp probes for EACH piece of meat are key - but even more important is the feel of the meat when you probe.

Chris
 
I like your putting the 14 on the cinder blocks, just what I did.

Your first picture threw me, I said to myself how can you cook a brisket at 120 degrees! that thermometer is all messed up, but then I realized it is Celsius
 
Jeff Padell said:
I like your putting the 14 on the cinder blocks, just what I did.

Your first picture threw me, I said to myself how can you cook a brisket at 120 degrees! that thermometer is all messed up, but then I realized it is Celsius
Click to expand...

Yes - saw some pics on here on a 14.5 stood on blocks and copied that! May have even been yours.
And the thermometer drives me mad - I get all my ideas/recipes from US websites - so always talk in F.....but my European WSM has C as the priority!!!
 
You mean like this? LOL

0321141538_zps1ce5e137.jpg
 
If you can get your comp brisket looking like that chipotle pic You have a winner. I feel for you with the Celsius and Fahrenheit confusion. I was in heating and air conditioning and all the temps we use for that are Fahrenheit and all my daily life temps are in Celsius. You could probably get a Fahrenheit thermo from Weber if you really wanted one.
 
First of all I like the first sample of brisket much more then the second one.
Then i would like to understand wich kinde of minion method do you use in your WSM? The tin can method in the center or at the edge of the charcoal ring? Or do you pour lit briqs over unlit briqs all over the ring?
Im still trying to understand wich is better.
Thanks in advance for your patience.
 
Enrico

I didn't have a tin can - so just made a gap/hole in the middle of the ring.
Unlit coals all around the edge of the ring - then a mini chimney full dumped in the middle.

Chris
 
Good looking Brisket, Chris. Looks delicious. Excellent conclusions from your test. As Bob said, give Weber a call or go to their website. They will send you a replacement thermometer. They aren't too expensive.
 
Brisket looks good! I attempted brisket a couple years ago on my old gas smoker and failed. I need to give it another shot soon.
 
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