First shot at brisket on new 18.5" WSM

[Gregg H]

The wife caved and got me a 18. WSM, she's been enjoying the break in the kitchen I guess. Here is my first shot at a whole packer 9.5lb brisket. I decided to go and slice it to a flat and point and put them on the two racks. I wasn't confident on doing it whole and running an all-night-er, maybe next time. Ended up shooting for 225-250, and wanted to keep it under 12 hrs. I ran hot water filled 1/2 pan since it was in the teens outside. Didn't have much trouble holding temps, so I think it was the right thing to do. It took around 9 1/2 hrs to get to 200deg F. I foiled it at 150dg to "crutch" it and keep the times shorter. Here are a few pics.

All set to go

Separated and rubbed with a Texas rub

And we're off....

Held temps steady and foiled at 150deg

Here's the result...

Thanks for looking!

 

[RJ Banks]

Looking good.

 

[Enrico Brandizzi]

Looks moist and nice smoke ring

 

[Tony R]

Congrats on your new wsm.

Good looking brisket Gregg.

 

[SE Davis]

Good lookin brisket.
Scott

 

[Jason Noble]

Way to break in your wsm. Brisket has nice color.

 

[Mike Coffman]

Great looking brisket Gregg!

 

[Paul Kastner]

mighty fine looking brisket. love your set up on the WSM

 

[John Solak]

Looks like you nailed it!!!

 

[Levi M]

Nice looking Brisket, I have not tried one on my WSM yet but it is on the list.