Just put my first brisket on the WSM(22.5). Picked up a USDA Choice CAB Brisket from Sam's, trimmed it up, and covered it in 50/50 Sea Salt and Coarse black pepper. The cooker is settling in right around 245 and I'm gonna head to bed for the night with my Maverick next to the bed incase something goes awry. Plan is to have slices off the flat and turn the point into Burnt ends for supper Sunday night. I've read a lot on wrapping it with butcher paper. Thinking I'll give that a try, but at what point do I want to wrap it up? I'll post some updates in the morning when I wake up.
First Brisket Cook
- Thread starter Cory Rood
- Start date
Just woke up, cooker was still running ~245. checked the brisket, was looking pretty good. IT was 156 in the thickest part of the flat. fuel was getting pretty low so I dumped in a chimney full of unlit KBB and about20 lit about briquettes. this did bump the temp up a bit(270), working on getting it back down now.
Dwain Pannell
TVWBB Hall of Fame
Keep notes as you go Cory. If you're like me you won't remember what you did or didn't do next time.
Dustin Dorsey
TVWBB Hall of Fame
Sounds like you got things well in hand! Take pictures!
Cliff Bartlett
R.I.P. 5/17/2021
When I foil, I do it around 165 IT. Never used BP. I'm just guessing it's the same. Good luck Cory!
Steven P (Tupelo)
TVWBB Super Fan
I've wrapped with butcher paper. Like Cliff said, around 165. The bark should be set at that point. Wrap tightly with 3 layers. Good luck!