First post -- 12 lb brisket overnight cook


 
B

BP Clower

New member
Hello All,

I'm way overdue on posting...I have been using the accumulated wisdom of this site for the past few months with great success. I will try to post the technique/results I have gotten thus far on my previous smokes.

Tonight's cook is for a 12 lb choice packer Father's Day brisket (needs to go to my friends house by 2). My rub comprised of:

1 tsp cayenne
1 tbl smoked paprika
1 tbl salt
3 tbl turbinado sugar
1 tbl onion powder
1 tbl black pepper
1 tbl cumin
1 tbl garlic powder
1 tbl coffee

Injected with:

Beef broth with a pinch of rub, lea and perrins, and a splash of Tabasco.

I have the smoker all loaded up with a full ring, 6 medium chunks of hickory and a few apple shavings.

The wife and I have a party to attend this evening but I'm going to target having the meat on around 10.

The WSM runs around 225 without much effort (foiled pan with clay flower pot). I was going to play the foiling by ear...if I think it's a bit dry or taking to long, will foil it. Does anyone mop their brisket?

Thank you all for the great advise and awesome attitudes shared on this site. I'll keep you posted and gladly take any pointers.

Cheers,

Bryan
 
Good luck Bryan, and welcome to TVWBB! I'm not a brisket guy, by any means (pork rules), but I do mop my brisket. I tend to not follow the rules, so I'll be interested in what other think about mopping. Can't wait to see some pictures of your cook!
 
I've never mopped one, I take them to the 170 degree range and put in a big aluminum pan which I mod to fit the WSM and cover with foil to finish. Pull at 190 to 205 depending on if I want to slice or pull, let rest, remove from pan and you'll have like a cup or so of brisket liquid gold to use as a sauce. You can add things to this liquid like worshy sauce or beef broth to get different flavors going.
 
Thanks guys. Here's the status update:

Put the brisket on right about 11 pm. Minion method for the light. Smoker settled in at 225. By 2 it had crept up to 260, so I closed all the vents down to a max of 25% and went to bed.

At 530, we were sitting steady at 225. At 8, we'd dropped to about 193 so I stirred (gently) and opened the bottom vents to about 50%.

Now the IT is 135 and I gave it a brief mopping with my injection mix. I'm going to try Jimmy's foil pan method here in a couple of hours. Bark looks great.

I'm guessing that I can't load a pic from my phone?
 
Imgur is nice for photo's as well, here is my top grate at about 6:00 AM
spPlfV6.jpg


Good luck and happy Fathers Day!!!

John Goebel
 
Last edited:
BP Clower said:
Thanks guys. Here's the status update:

Put the brisket on right about 11 pm. Minion method for the light. Smoker settled in at 225. By 2 it had crept up to 260, so I closed all the vents down to a max of 25% and went to bed.

At 530, we were sitting steady at 225. At 8, we'd dropped to about 193 so I stirred (gently) and opened the bottom vents to about 50%.

Now the IT is 135 and I gave it a brief mopping with my injection mix. I'm going to try Jimmy's foil pan method here in a couple of hours. Bark looks great.

I'm guessing that I can't load a pic from my phone?
Click to expand...

Question what is "Jimmy's foil pan method" ?

I'll try about anything to avoid the standard tight foil rap/towel technique as it tends to mush up that bark we worked so hard to get in the first place.

Thanks again
John Goebel
 
Ok... I'm technologically challenged, but I think we're getting there...

Let me know if this works:

Here we are in the trimming process:

http://m1278.photobucket.com/albumview/albums/Bryan_Clower/848EE0A5-9723-4C60-9A1D-BE4521B8A847-5705-000000A0EE5E947C_zps447714fb.jpg.html?o=6[/url]

http://m1278.photobucket.com/albumv...705-000000A1101591C2_zps37405da9.jpg.html?o=5

With rub:

http://m1278.photobucket.com/albumv...705-000000A1260F56A6_zpsff7154b8.jpg.html?o=4

Injection:

http://m1278.photobucket.com/albumv...705-000000A142398517_zps72fd410c.jpg.html?o=3

Ready for the smoker:

http://m1278.photobucket.com/albumv...705-000000A1799281BB_zpsc735c913.jpg.html?o=1

9 hours in:

http://m1278.photobucket.com/albumv...705-000000A1935AD413_zpsf142d1dd.jpg.html?o=0

My daughter has been our official photographer and we're working on our smoking/documenting skills together.

We're 11 hours in, IT of 155, and moving to foil pan.

Will keep you guys posted.

Thanks all and let me know if the pics came through.

Cheers,

Bryan
 
Thanks John,

Jimmy E says that he uses a covered foil pan to finish off. I added just a touch of liquid to mine. Will let you know what I think compared to normal foil wrap.
 
One other thing of note, I used No. 5 sauce, with a substitution of molasses instead of brown sugar. I also added red pepper flakes and half a bottle of "Angry Orchard" hard apple cider. Sauce was great, will probably use it next time as well.

I really do want to say a special thank you to all of you that post on this site. The shared experience here is unreal. Every one I fed today claimed that was the best brisket they had ever eaten. I gave this site the credit for the knowledge. Vern, I mopped as you recommended. Jimmy, I used the foil pan as you recommended. It will take some serious convincing to change my mind on this technique...we had no leftovers.

Thanks again everyone and happy smoking!

Bryan
 
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