Easter Brisket

[Matt Galletti]

Morning all- Happy Easter to those who celebrate and happy Sunday to those who do not! Had tons of plans this weekend, and Covid wiped the whole family out. With that, we had a good friend pick out a nice 4.5lb Brisket Flat from our grocery store and drop it off yesterday. I figure if our plans got shot, we mine as well try to make our first brisket flat.

I used a combo of salt/pepper with some light garlic powder and cayenne pepper and have the WSM filled with Kingsford charcoal and Weber pecan chunks.

I have my thermoworks smoke, which is both an amazing device as well as a great device to trigger my anxiety, set to be in thr 250-275 range. Looks like it settled in at 280 right now, and I am going to let it ride!

More to come later today. Plan to foil around 165 and finish before putting in the cooler at 200-205. I do want to do the pink butcher paper, but with it being my first time, I wanted to save some money in case it goes wrong.

 

[Bob H.]

Would you like to trade that brisket for the ham that my wife bought?

Happy Easter!

 

[Matt Galletti]

Would you like to trade that brisket for the ham that my wife bought?

Happy Easter!

Hey- you find your way to Exton, PA, I’ll send you on your way with a nice goody bag, my friend.

 

[Matt Galletti]

Quick update- been about 3.5 hours since I put this beauty on. The thing I have noticed in general about smoking meat is how much smaller the meat gets as you cook. For some reason, it is fascinating to me. Just sprayed with some apple juice and Worcestershire mix and it is sitting just shy of 160 and the WSM is hanging in the 265-275 range.

For all of those who are brand new, it has taken me a good 4-5 months to stop “chasing” temps and being ok with 5-10 degree variables of the range I want.

Anyway, updated pic!

 

[Bruno]

Quick update- been about 3.5 hours since I put this beauty on. The thing I have noticed in general about smoking meat is how much smaller the meat gets as you cook. For some reason, it is fascinating to me. Just sprayed with some apple juice and Worcestershire mix and it is sitting just shy of 160 and the WSM is hanging in the 265-275 range.

For all of those who are brand new, it has taken me a good 4-5 months to stop “chasing” temps and being ok with 5-10 degree variables of the range I want.

Anyway, updated pic!

Looking good!

 

[Matt Galletti]

Here is the final product, which by me was extremely tender and tasty. Wife loved it, so it shall be considered a success!

Overall time- cooker began at 8, brisket went on at 8:40. After about 4 hours, I wrapped and put the excess spray in the foil, and finished to the 205 range. Put it in a cooler, wrapped with a towel from 2-4:30, and ate shortly after. May try to let it go on the cooker a bit longer or try more rub, as it was not very “barky”, but still delicious. I may also consider not adding the juice next time, but again, taste is king, so who knows! Cheers all!