Steve Smith
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My first smoke on 22.5 WSM was a 13lb brisket. While it tasted wonderful it cooked way quicker than I thought. Every thing I read said it would take anywhere from 12-15hrs at 250 degrees. I let it smoke at 250 till it reached 150 degrees then I Texas Crutched it and cooked it to 190 degrees. Every thing I read said it would hit a stall at about 150. It never hit the stall. The brisket finished in 9 hours. I then faux cambroed it for 5 hours till our guests arrived. It was delicious but I was wondering if I did something wrong?