Brisket WSM style


 
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Terry Abernathy

TVWBB Fan
I cooked up a 5lb. brisket today. coated with mustard,seasoned with Texas BBQ Brisket rub,full ring of charcoal,full pan of hot water,Lid temp to 225*,Pulled out of WSM at internal of 192*. Did not foil until I removed from smoker. Let set for 30 min. I used a couple chunks of hickory for smoke. Have not had a tough brisket on my WSM! Here are some pics.


 
Great pics Terry !!
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Thanks for sharing.
 
Food ****! Looks yummy! I did a 7 lb flat on the WSM under some butts this weekend. I foiled for the last few hours, and yours looks soooo much better! I won't be foiling the next one...
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I did a 12 lb packer under 18 pounds of butts Saturday night/Sunday. (pics coming soon) I overcooked the brisket to the point I couldn't cut it, it just fell apart. Still terribly moist though. Butts could have come off earlier too, but everything tasted GREAT!
Nothing got foiled until it was rested. Added a little apple/berry juice for the rest period.
MMMMMMM! Took pics of the whole cook start to finish. Hope I can get them up tonight.
 
Originally posted by Chris:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by paul h:
Clark, how long did the cook run for the brisket??
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And was he out of breath when he caught it? </div></BLOCKQUOTE>

That has got to be the funniest thing I have heard all day!!
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I had it on for over 12 hours. Internal was 202 when I took it off. Would have liked to have gotten it off at about 190 then rested it in a cooler for 2-3 hours.

Usually, these 12lb packers usually take me about 10 hours to do with a dome temp of 260.
 
Originally posted by Dan Gilson:
That has got to be the funniest thing I have heard all day!!
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I would like to tend an apology at this point in time for my sense, (or lack of), humor. It gets away from me on occasion, and my fingers run away and type whatever my sense of humor dictates.

You found it funny, my sense of humor and my fingers found it funny, but if anyone else doesn’t find it funny, then please refer to the apology in the previous paragraph!
 
Chris, after I read your post I reread my quote and LMAO
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. No apology needed. I probably woul d have done the same. Looks like a different version of the "is your refrigerator running"
 
Yeah Chris, that was funny!

Actually some of the best tasting briskets I have made were when they fell apart. Still good eats. Bad for comps, which I have a blast doing. Paul, cant wait for you to try our brisket this year.
 
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