First Brisket.....Thank You and Happy Holidays!!


 
dwayne e

dwayne e

TVWBB Super Fan
I've done a lot of PP, chicken, ribs, etc. over the past year with great success.

Yesterday, I did my first low and slow brisket (whole packer).

I used advice/recipes from the many threads here on the subject and it turned out wonderful. The point had the consistency of PP and tasted like the best pot roast ever; the flat portion was tender and moist and everyone loved it!

I did an overnight cook (Sat. to Sun.) and the cooker rolled at 205-250 for over 12 hours, no problem. It was a large brisket and it ended up fork tender and very tasty!!

Sorry I didn't take picks of the cook; the weather was terrible here in the East.......I basically was running back in forth in the rain/wind to check on the WSM......weather didn't seem to effect the cook at all.

I just wanted to thank everyone here who contributes information; I bought my WSM based on reading the threads here and now everyone thinks I'm BBQ guru (the secret is you all are the gurus and I'm just good at following directions!! LOL!!).

Happy Holidays to everyone here at the TVWBB!!
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by dwayne e:
I've done a lot of PP, chicken, ribs, etc. over the past year with great success.

Yesterday, I did my first low and slow brisket (whole packer).

I used advice/recipes from the many threads here on the subject and it turned out wonderful. The point had the consistency of PP and tasted like the best pot roast ever; the flat portion was tender and moist and everyone loved it...
...I just wanted to thank everyone here who contributes information; I bought my WSM based on reading the threads here and now everyone thinks I'm BBQ guru (the secret is you all are the gurus and I'm just good at following directions!! LOL!!).
</div></BLOCKQUOTE>

Dwayne, congrats on the low-n-slow brisky...and you certainly have the credentials in my book to give some suggestions of your own. I don't care so much about the pics, but can ya tell us a little about it since it turned out so good for ya? For instance, wood and charcoal choice/amount/technique? Water in the pan? injection? slather and/or rub? Just HOW big a packer we talking about? Details, man. We want DETAILS...pretty please?
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Merry Christmas Everybody!!!
 
If I recall, the packer was about 10-11 pounds.

I use the minion method with a heaping full ring (unlit K) and added one chimney of lit K. I used four fist sized chunks of hickory (two buried in the CC pile and two at the top.

I used a rub consisting of:

1/4 cup onion powder
1/4 K salt
1/4 brown sugar
about 1/8 cup chipotle pepper (McCormick)
1/4 gran garlic
lil' bit of ground mustard

I trimmed and rubbed the meat and let it stand at room temp for about two hours prior to putting it on the smoker.

It went on about 12:30 am Sat. night (Sun. morning)......I stayed up til' about 2am to ensure I had it running at about 225.

I woke up about 7am and the temp came down to about 195........stirred the coals, turned and basted (with my own crushed apples mixed with a little water and sugar).

Temp stay at about 205-225 until about 11 am, I turned and basted again.

My meat temp was only about 160. I decided to add 3/4 chimney to get the temp up a bit.

I ran the cooker at 230-240 til' about 2:25, checking every hour or so for fork tenderness. The meat temp was in the low 190's if I recall.

I took it out and rested it in foil/cooler until about 4:30.

Brisket was like butter and tasted wonderful. I will be doing another one soon for sure!!
 
oh.....and I started with about a half pan of water and did not replace it once it evaporated..........not sure if I needed to do this; I've cooked before with no water and had no trouble getting the temp in the smoke range for long periods.......I always use some water for lonnnnnnnnng cooks.

no injections...........I thought the crushed apples (basted) added something to the bark and it was very good imho.
 
Cool, Dwayne. Lots of chipotle in the rub, and crushed apple baste. I've made the Mike Mills bbq sauce w/ apples, but never a baste. Thanks for all the details!
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by dwayne e:
oh.....and I started with about a half pan of water and did not replace it once it evaporated..........not sure if I needed to do this; I've cooked before with no water and had no trouble getting the temp in the smoke range for long periods.......I always use some water for lonnnnnnnnng cooks. </div></BLOCKQUOTE>

Initially filled w/ hot water, the Brinkman water smoker (ECB) charcoal pan will last more than all night long in my wsm,cooking 225-250. The higher the water level is, the easier it is to clean up, so I top it off with hot water again the next morning.

For short low-n-slow cooks where I'm up and around to watch for a temp spike, I might just foil like when I cook at high heat, though.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bob Sample:
Way to go on the first brisket. Good results on the first on causes a brisket addiction though. </div></BLOCKQUOTE>

You are correct!.......this was a practice run for a XMAS Eve party.

I always do a dry run for me and my wife before I do it for the masses!
 
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