First "brisket" on 18.5 WSM


 
Robb Kruger

Robb Kruger

TVWBB Member
I will admit I am really more of a pulled pork kind of guy. It is very forgiving and with three kids and a honey do list, I can pretty much set it and forget it.

But Sunday after church we made a "quick" stop at CostCo and on a whim I grabbed a 6# CAB Prime Flat. Thinking was... throw it on by 11, simple Dalmatian rub, perhaps 5hrs in the smoke, wrap for 2 more, cooler rest, and then slice it up for some late night sammies... on a Sunday. What was I thinking???:confused:

Simple rub... 2 parts Kosher, 2 parts fresh cracked peppercorns, 1 part turbinado sugar. About an hour in....
13686650_1405508789465671_9218743796461108594_n.jpg

chugging away
13718544_1405508736132343_697060620543272438_n.jpg

About 5 hours in at 160 I wrapped in foil
13754342_1405508699465680_8409747639784535644_n.jpg

Pulled it at 203... Didn't peek... Towels and Coleman cooler for 1.5 hours. and then...

13718500_1405508709465679_5201528101680496604_n.jpg


13775396_1405508496132367_773410660874604292_n.jpg

13726682_1405508549465695_6892775986232558959_n.jpg
 
Last edited:
Turned out a lot better than I expected for as lean as it was. I wish I would have taken some shots of it right out of the cryo as I was concerned how little fat was left on it. Every hour I sprayed with apple cider vinegar. I used Rockwood HWC http://rockwoodcharcoal.com/ minion method and 5 half-fist sized chucks of Minnesota red oak for the fuel/smoke. The Rockwood burned clean but mid afternoon I had a tough time keeping it below 300 without snuffing the fire. For as much anxiety as I have over brisket I should have just used Kingsford Comp. but I like the Rockwood for as clean as it burns. Kept 2 quarts in the water basin.

Anyone else have trouble with lump in the WSM?

The brisket was right at 6# and $3.29/# for cost... Not nearly big enough but didn't want to try a whole packer for my first one on the WSM. Done made a dozen packers on my Performer with the Smokenator.

13690586_1405508546132362_6200358175212961420_n.jpg
 
Man that looks good - looks like you nailed it just right!

I'm still a noob in training when it comes to brisket.
 
You must log in or register to reply here.

 

Back
Top