First Packer; Labor Day weekend


 
T

Tom A.

TVWBB Member
I did my first brisket over the Labor Day weekend. This was a high heat cook. I picked up a 9.5# packer from Wally, and applied the Midnight rub. I did not trim at all.
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All rubbed and ready for the heat.
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WSM is loaded with fuel. Kingsford, Oak and Apple.
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I foiled it 2.5 hours into the cook. I had major issues getting and maintaining the WSM above 350. So into the oven it went for the remaining 2 hours.

Here it is after resting an hour. I got 2.5 cups of drippings, that is not including the fat.
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And now for the smoke ring pics.
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It was tasty but maybe a little dry. I think the portions we packed and froze may taste better as I poured the drippings into the bags before sealing them.

I didn't take any pics of the point but man that part was very juicy and so tender! I divided into 2 portions for burnt end sandwiches.

I'm pretty pleased with my first attempt. I will do the door mod to help with the high heat next time.
 
Looks like your 1st brisket came out very good. Nice smoke ring. You did better than my 1st brisket. I have had great results with the midnight brisket cook. I'll have to consider a high brisket cook next time. Thanks for sharing the pics. We all love pictures around here.
 
If you don't think the Minion works for you don't use it. It isn't a requirement of a high heat cook at all. It is for me--kind of--because I dislike the Standard and I like a more steady come-up for smokering purposes. Many who do high heat start with a full chimney, which is lots more than I use, and are happy with that, and some get all or most going first.
 
I've cooked on a bunch of WSMs and do not find performance variances save for the cooks I've done at high elevations or in cold weather. I let the cooker's temp rise till I hit the upper 200s then usually, just crack the door a bit to hit ~325. By the time I foil hitting 350-375 is no problem because more fuel is lit and there is a good rush of air during the foiling process.
 
I use either or both. If briquettes, Kingsford; if lump then usually Wicked Good or another of quality.

I use a full ring and start with about 22-30 lit, depending on conditions. Again, you can start with more. I immediately assemble and load the meat. Empty, foiled waterpan.
 
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