First Brisket Cook In Progress.
First of all, I offer a huge Thank You! to Chris A. and all the great people on this board. I've been lurking for three weeks, and have learned a ton! I did my first pork butt last week, but was so caught up in the process that I forgot to document it. It turned out amazing, and all the credit goes to VWBB and and Weber. This pic was taken the day after I smoked it.
Today I put on a 12.4# (before trimming) Prime brisket from Costco at 8:57. I decided to use water with a foiled pan, but wanted pretty high temps so it wouldn't take forever. Brisket after I rubbed it last night. The Little Woman wanted Texas Style, so it's just kosher salt and black pepper.
Right after I put it on I was at 129 on the grate, and the meat was 40.
At 10:02: 227, 118
At 11:01: 271, 151
The next pic is the noon update.
These remote thermometers are a sweet invention although I'm somewhat mesmerized by mine. I'm monitoring the brisket from my bedroom and have alarms set, but I still glance at it about once a minute.... I'll update about every hour or so.
At 1:00pm: 289, 178
At 2:00pm: 272, 185
At 3:00pm: 266, 194
We're obviously getting close. A couple inches from the edge the probe went through it like it was butter, but the middle isn't quite ready. I'm hungry and very excited!
It was at 199 for over an hour, and I took it off because it passed the probe/butter test. It was on the WSM for about 7:50. The wife and daughter said it was absolutely delicious, but I'd call it really good. If I had to choose I'd probably take pulled pork, but luckily life isn't like that. What's your favorite use for brisket leftovers? Thanks for all the help!
First of all, I offer a huge Thank You! to Chris A. and all the great people on this board. I've been lurking for three weeks, and have learned a ton! I did my first pork butt last week, but was so caught up in the process that I forgot to document it. It turned out amazing, and all the credit goes to VWBB and and Weber. This pic was taken the day after I smoked it.
Today I put on a 12.4# (before trimming) Prime brisket from Costco at 8:57. I decided to use water with a foiled pan, but wanted pretty high temps so it wouldn't take forever. Brisket after I rubbed it last night. The Little Woman wanted Texas Style, so it's just kosher salt and black pepper.
Right after I put it on I was at 129 on the grate, and the meat was 40.
At 10:02: 227, 118
At 11:01: 271, 151
The next pic is the noon update.
These remote thermometers are a sweet invention although I'm somewhat mesmerized by mine. I'm monitoring the brisket from my bedroom and have alarms set, but I still glance at it about once a minute.... I'll update about every hour or so.
At 1:00pm: 289, 178
At 2:00pm: 272, 185
At 3:00pm: 266, 194
We're obviously getting close. A couple inches from the edge the probe went through it like it was butter, but the middle isn't quite ready. I'm hungry and very excited!
It was at 199 for over an hour, and I took it off because it passed the probe/butter test. It was on the WSM for about 7:50. The wife and daughter said it was absolutely delicious, but I'd call it really good. If I had to choose I'd probably take pulled pork, but luckily life isn't like that. What's your favorite use for brisket leftovers? Thanks for all the help!
Last edited:
