Day off Brisket

[Travis H.]

Since I am off all day tomorrow I started a brisket tonight at 12:30. 10.25 pounds before trimming so should be done for a late lunch/early dinner. I love my new WSM and use it any chance I can get. Originally wanted to do a brisket for the super bowl but it looks like the wife and I will be attending a party. So unless I can talk them into letting me bring a brisket Ill have to make this one do for this week.

Technique:
Trim down cap to about 1/4"
Rub-equal parts salt and coarse black pepper
Spray-equal parts worchestershire/water/butter
Smoke at 225 for a few hours-spray-smoke a few more hours until bark looks good without being too black and wrap in butcher paper. I try to do about 1hour15mins-1hour30mins per pound if I can keep it below 250. Take off smoker wrap foil around butcher paper and place in a cooler fat down for 1-2 hours. Then EAT. I dont worry about cubing the point or any of that. The point is IMO the best part and I die a little inside when I hear of folks separating to do burnt ends. But I am a good ol Texas boy after all. I will try to post pics as I can. Thanks for reading.

 

[Dan Crafton]

I will look forward to seeing the pics.

 

[Tony R]

Looking good.

 

[Travis H.]

My smoking helper, Franklin.

The brisket coming out of the paper. I let it rest for about 1 1/2 hours.

The final product. The fatty brisket was incredible and very tender and moist. The lean was good too still very tender but even after I trimmed probably 2lbs of fat before hand the lean still seemed to have too much fat on it, some of which didnt render down as much as I would have liked.

Overall a successful smoke. I took it off probably an hour too early but that was because I felt like my last brisket was a little dry in the flat so I took this one off earlier.

Thanks for looking.

-T

 

[Steve Porter]

Yummmmmmmm-no really-Yummmmmmmmmmm!

 

[Richard C]

Very nice looking, really like how the Bark looks. I'm torn between Burnt Ends or not. Wifey and I really like them so about 1/2 the time I do them.

What sausage do you do? I'm an Opa's lover...HEB usually has a good supply.

 

[Travis H.]

Richard--I have never actually separated the point, cubed, sauced, and put back on like I have seen some KC guys do. That looks good, I just personally have never tried. I do however love cutting the crispy/barky pieces from my brisket, this one in particular had some good ones. The bark turned out pretty good just wish the fat rendered a tiny bit more and it wouldve been perfect. The sausage was just some store bought I got at Central Market. The wife doesnt eat sausage so I just got a little for me. I too love the Opas jalapeno cheese sausage, that stuff is awesome.

Looks like Ill be doing pulled pork next weekend for a church lunch thing. Id like to do another brisket too but will have to see what I can fit in the WSM. I have an 18.5 and was thinking I could fit two butts on the top rack and a brisket on the bottom. Anyone tried this?

 

[PeterD]

I usually do it the other way around. Brisky on top, butts on the bottom, since the bottom grate is relatively small and the brisket is usually of a size that requires foiled bricks to get it all on the top grate.

 

[Tony R]

Travis the brisket looks good!!!

 

[Bob Bass]

Great looking Brisket, Travis

 

[Dwain Pannell]

I have never actually separated the point, cubed, sauced, and put back on like I have seen some KC guys do. That looks good, I just personally have never tried.

... fit two butts on the top rack and a brisket on the bottom. Anyone tried this?

I've never cut the point from the flat either. Must be a TX thing. I've always sliced thru like you did.

I've not done butts and brisket but I have done butts and ribs. Works great -- load her up!

 

[Matt Gard]

That looks amazing, that just made my list for my next smoke. Never done a brisket before and I hope it turns out looking half as good as yours.

 

[Travis H.]

Thanks guys! Might do another one for SuperBowl Sunday (if I can talk the wife into it...) The church thing isnt until next weekend and I would like to practice my pulled pork before then but I have done a lot of those on my old smoker so I dont think Ill have trouble if I look at all the PP threads on here. Love my WSM already.