First Overnight Brisket


 
K

KGressler

New member
This is my first whole brisket. First brisket was a small 6lb flat done with HH. I was finally able to locate a whole packer and I want to give LnS a try.
I got it trimmed up as best as I can. Left 1/4 inch or so the cap and cleared out a lot of the fat between the point and flat.

I seasoned with kosher salt pepper garlic powder and a little bit of Rileys Cajun seasoning. Then I injected it with about 1 1/2 cups of beef broth with some cayenne garlic and onion power. Got it all wrapped up about 5:30. Plan on putting it on around 12 or 1 AM.

Will try an update once I get it going and try and post a few photo's if I can figure it out.
 
I would like to see some pictures too. Its one of the few things I have not tackled yet on my kettle with insert or the new WSM. Its going to be one of my next though.
 
Getting the fire going.
http://s31.beta.photobucket.com/user/kgressler/media/photo-4.jpg.html?sort=3&o=3

Using 2 pieces white oak and what the hell a pecan as well.
http://s31.beta.photobucket.com/user/kgressler/media/photo-3.jpg.html?sort=3&o=2

Pulled the brisket out of the fridge and looks like the majority of my injection held. Maybe and once or two is all the leaked out from the cup and a half. Threw on a little more salt and pepper. Looked a little light.
http://s31.beta.photobucket.com/user/kgressler/media/photo-2.jpg.html?sort=3&o=4

Here is a large brick I used to make the brisket fit in the 18.5 WSM. No water just foiled pan and a foiled clay saucers
http://s31.beta.photobucket.com/user/kgressler/media/photo-5.jpg.html?sort=3&o=1

10 minutes and it was pegged on 230 so I put it on. Must have been a funny light because it looks gray on the photo but it is not thats just some of the fat and nice a bright white.
http://s31.beta.photobucket.com/user/kgressler/media/photo-6.jpg.html?sort=3&o=0

Put it on right around 1 AM. I am gonna sit up for an hour or so just to make sure the temps are good then I will try and get some sleep. Setting my alarm for 6 AM.
 
Well my maverick et7 has decided it no longer wants to work. Both probes are reading HHH. I am assuming this is from getting them wet. They worked for the first 20-25 minutes but now nothing. Will have to go by the dome temp on the WSM. It was pretty accurate when i first got it over the summer. So hopefully its close now. Temp shows around 210. Earlier when then the probe worked and read 230 the dome was in the 210 220 area. So I am going to go with this.

Setting my alarm for 6 am.
 
Well not exactly what I was hoping for. Woke up and the WSM was running high. Well over 275. Stuck took its temp and it was 170-174. I need this thing to cook for 6 more hours. :mad: Adjusted the lower vents to slow it down. And also hoping it stalls for a while. I did plan on wrapping it but at this point I dont wait it to speed the cooking process any more.
photo-7.jpg.html

http://s31.beta.photobucket.com/user/kgressler/media/photo-7.jpg.html
 
Brisket looks great. Should take awhile longer and you can easily hold for 4 hours in a cooler if you foil it and wrap it in towels. Make sure you let it sit for 20-30 minutes before doing that so the cooking process stops. Looking forward to the final product.

You may want to adjust your photobucket settings so you are only showing the pic you want. Lovely looking wedding though.
 
Thanks Bob.LOL I havent used photo bucket in over 6 years.Had no idea all that stuff was on there.
Will rest it like you said. Then I will wrap it and throw it in either the oven or a cooler depending on space.
Rain is coming down a little and its gotten colder as the sun has come up.
After adjusting the vents it has settled back down to 220 or so. Still reading 170 or so. Hope I don't have to pull this till 11 or 12. Then I have a few lbs of sausage to throw on. Figured those will take about 2-3 hours so I will get them on around 1.
 
Things are looking pretty good. 8 hours in and it sitting on 180.

A couple of things I think I need to change next time is for one I used to much charcoal I think. Or at least lit to much to start with.I filled the starter 3/4 full.I thought with the wind and cold I would need it but looking back it was too much. I had one vent closed and the other two open just a sliver. Usually I can run it a quarter open on the two bottom vents and I am good. I think the charcoal ran out pretty fast because of the extra lit coals. Thew in a couple handfuls around 9:30.
Looks like I am right on track for somewhere around 11 or 12.
 
Temp ranged from 200 to 206 in different parts of the flat. Probed in 4 places and it ranged from "butta" to slightly tough to push and pull. I went ahead and pulled it. Rested it for 30 minutes. Ran some hot water in a smaller cooler to warm it up. Emptied the water and foiled and threw in a towel underneath and on top and placed it in the cooler.
All told it was 10.5 hours. Will keep an eye on themp since I will be holding this for 4-5 hours.
If it starts getting close to 140m should i throw it back on the smoker? It should be warm still since I will have just pulled the sausage at this time.
 
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