Fiest smoke, First briscket!!! w/pics

[Tim Johnson]

Smoked up a 7.5 lb flat on sat... Things could'nt have gone better. The SMC was a breeze to use and thanks to all the great help here it came out good! Everybody that earen it has said it was the best they ever tasted!

Took about 7.5 hrs at around 250f...

My jacka$$ thermo set-up... Hey it worked!

Checkin the temp...

My babygirl, Lady Belle, Guarding her briscket!

The finished product... It was AWESOME. Great sammy's too!

 

[Paul K]

Good looking brisket; nice smoke ring! Did Lady Belle get a sample?

 

[Jason Smith]

what type of wood and rub did you put on that bad boy? Did you start your cook early in the morning?

 

[Tim Johnson]

I used mesquite and hickory for the smoke wood. I started it at about 9am and it was done at about 6:30pm. I ran at about 250f all day...

As for the rub, heres what I used;

2 tablespoon fresh ground black pepper
2 tablespoons onion powder
1 tablespoon fine sea salt
4 tablespoons sweet paprika
1 1/2 teaspoons cayanne pepper
i tablespoon raw sugar
2 tablespoons dark brown sugar
2 tablespoons chili powder
1 tablespoon cumin
1 tablespoon garlic powder
2 tablespoons montral seasoning (I ground it up first in a spice mill)
1 teaspoon dry mustard

I also use almost this same thing for my brine when I make beef jerky ( plus more salt and sugar).

Hope this helps...

 

[Jason Smith]

Sounds good thanks. Think you replied to one of my other posts earlier today about brisket

 

[Tony Hunter]

Tim, congrats on the great cook! I like your thermometer mod too!

I am going to give that a try!

Tony

 

[Donald]

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Hope this helps... </div></BLOCKQUOTE>

Big Tim:

Thanks for the pics, I remember when my WSM looked so new and shiny - it was only a month ago - gettin' emotional, sorry...

And thanks for the recipe, I've bookmarked it, brisket is my nemesis...

Donald

 

[Tim Johnson]

Thanks all! I had a great time doin it...

Yes, Lady Belle got some...

Today I'm doin a couple a chickens low and slow.

Peace all...

 

[Brad Olson]

Tim, what's the length of your thermometer stem? Thanks!

I hope my first brisket looks that good...

Brad

 

[Tim Johnson]

Hey Brad,
The thermo is a weber replacement product #9815. I think it cost me like $10... The lenth of the stem is about 4-5". Its worked out great for me so far. I am planning on mounting lower on the cover (as shown in the mods section of this site) soon, I just could'nt bring myself to drill a hole in the lid of my brand new WSMC...