First Brisket on the 22.5"wsm!

[S.Six]

Last weekend I got a 17lb brisket from Sam's Club. If you know me you know that I love Bad Byron's Butt Rub, and this is the first brisket that I've done with Butt Rub. I did a 3:1 ratio butt rub to brown sugar, and hickory for smoke. No injection. Fired up the 22.5"wsm minon method, and put boiling water in the water pan.


After about 13.5hrs at 225-250° I was at 180°IT. It was stalled there for about 4 hours. It still wasn't done, and I was running short on time, so I foiled it up and put it in the oven at 350° less than an hour later it got to 195° and was good to go! The Butt Rub was great with the brisket, and this was the best brisket I've done to date. The cook went very well, and the flat didn't get dried out. Love the extra room that the 22.5"wsm has for big cooks like this. Well that's all for now! Thanks for looking! See ya next cook.

 

[Dustin Dorsey]

Wow!. That turned out great! Very juicy, beautiful color on the bark. You left a nice amount of fat cap. Looks very good! That's a huge brisket.

 

[Wolgast]

Awesome brisket and cook right there! Well done..

 

[Enrico Brandizzi]

This is a really beautiful packer! Very impressive. I love meteor black! The sliced pics show a juicy point and the flat looks moist too. Do you vent before resting in foil?

 

[Bill Schultz]

A lot of work with them packers, yours came out excellent bid. Love the bark on that

 

[Cliff Bartlett]

Beautiful brisket. Those prolonged stalls can be such a pain, particularly when you're up against the clock. Nice job!

 

[John Solak]

very fine looking brisket, well done!!!!

 

[ChuckO]

Love the bark, really nice Brisket you did

 

[russ olin]

Looks like you nailed it from here. Brisket is always guud.

 

[S.Six]

This is a really beautiful packer! Very impressive. I love meteor black! The sliced pics show a juicy point and the flat looks moist too. Do you vent before resting in foil?

When I took it out of the oven I let it set for awhile before I put in the cooler, but it was already in foil so I just left it as it rested on top of the stove.

 

[John Wheeler]

Nice lookin briskie. Nailed it!

 

[Barb D]

I'd say you nail that one on the head great looking bark.

 

[Mark Evenson]

S.Six, ain't it great to have your 1st behind you. Very moist meat! As I was looking at the pics of the bark, I was wondering if the photo settings were making the bark look black?
I have found little need to temp the inside of the meat as it cooks with a probe. Keep that probe in reserve so when the smoker probe breaks you'll have a spare.
I know you learned a lot from this 1st, your second will be easier!
Good Smokin'

Mark

 

[CLasko]

That's an excellent looking brisket! Nice job.

 

[Greg B.]

That is awesome looking brisket! Did great for the first time!

 

[S.Six]

S.Six, ain't it great to have your 1st behind you. Very moist meat! As I was looking at the pics of the bark, I was wondering if the photo settings were making the bark look black?
I have found little need to temp the inside of the meat as it cooks with a probe. Keep that probe in reserve so when the smoker probe breaks you'll have a spare.
I know you learned a lot from this 1st, your second will be easier!
Good Smokin'

Mark

Thanks for the comments! This is actually not my first brisket, just my first with the 22.5"wsm! I've done a few with my 18.5"wsm and a few b4 my wsm days. To your comment about the picture making the bark look darker, it really is that dark. Like a meteorite! It tastes great! Not burnt at all . Thanks!

 

[Tony R]

Beautiful bark and looks like the Brisket came out perfect!