first brisket


 
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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?
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Steve Smith:
It was delicious but I was wondering if I did something wrong? </div></BLOCKQUOTE>
Delicious - check
Therefore, something wrong - No.
Likely, didn't hit stall at 150, then foil pushed it along faster. 9 hours + 5 hours was the total time for this cook. Temping foiled brisket doesn't prove much due to the change in cooking dynamics in the foil. Use the probe to test for tender and pay no attention to ideas of time per pound
 
The "stall" does not always happen. If it was tender and moist it was done perfectly. I'm impressed that you would attempt a brisket for your first smoke, most go with pork or chicken to get the feel of it. Good job!
 
Steve - Nice job on a first brisket! Remember talking to a guy at a comp a couple of years ago - his brisket looked great but he was not happy with it. He didn't think it was one of his better efforts but guess who got the call for first in brisket.
 
Thanks for the positive feedback guys. I used to have an offset here at the house but rarely used it because of the amount of wood it would burn through. So I donated that one to the brother in laws lakehouse where we are cooking for larger crowds. I got the WSM so I could cook larger meats for my family. The family pretty much think I've lost my mind with all this smoking stuff.....I'm like a kid in a candy store
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Next up. I'm thinking spare ribs........any thoughts?
 
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