Teddy J.
TVWBB Pro
After a few months of owning the WSM I've finally got the courage to fire it up with a brisket. Most regard the brisket as the number one way to rate a BBQ'er as it has such a myth of being a challenging piece of meat to cook. With that in mind, I wanted to test my skills. I've turned out phenomenal ribs, butts, fatties, etc - all with the help the site. Not too bad for someone who knew nothing about BBQ'ing before stumbling upon this site.
After immense reading on the board, I decided to go the high heat route, something I've yet to do with any other cut of meat. I was looking for a whole packer, but Publix and Wally World wanted 3.99/lb, which I didn't want to pay, especially not knowing how it would turn out.
What to do? Well, I'll be honest for a minute and tell you I'd much rather by in a bigger city than Lakeland, FL, but if it's got one thing going for it, it's a great meat market in nearby Plant City called Felton's. Went early and got ahold of a ~12# Choice packer for 1.99/lb (not even on sale).
Here is the untrimmed pic.
2:15 into the cook with 350 steady lid temp, took her out to foil.
Back on she goes, temp steady at 375 for about 20 minutes, but start to drop. I didn't have any fancy modifications to do the ol' door prop, so I improvise.
Steady as she goes until I head inside, grab a cold beverage and start this post until I forget about the door prop about 10 minutes later. Go outside and temp is maxed out on the therm (400+). Lift the lid, get them lowered immediately, hopefully no harm done. We shall see.
Will keep you updated.
After immense reading on the board, I decided to go the high heat route, something I've yet to do with any other cut of meat. I was looking for a whole packer, but Publix and Wally World wanted 3.99/lb, which I didn't want to pay, especially not knowing how it would turn out.
What to do? Well, I'll be honest for a minute and tell you I'd much rather by in a bigger city than Lakeland, FL, but if it's got one thing going for it, it's a great meat market in nearby Plant City called Felton's. Went early and got ahold of a ~12# Choice packer for 1.99/lb (not even on sale).
Here is the untrimmed pic.
2:15 into the cook with 350 steady lid temp, took her out to foil.
Back on she goes, temp steady at 375 for about 20 minutes, but start to drop. I didn't have any fancy modifications to do the ol' door prop, so I improvise.
Steady as she goes until I head inside, grab a cold beverage and start this post until I forget about the door prop about 10 minutes later. Go outside and temp is maxed out on the therm (400+). Lift the lid, get them lowered immediately, hopefully no harm done. We shall see.
Will keep you updated.
