First-time brisket/burnt ends

[EdP]

Split a 12lb select packer, light rub overnight

My wsm18 is modded for propane, burned two big chunks of post oak and ran it between 225-250

wrapped them in foil after about 4 1/2 hours, when they hit 150

Pulled from smoker at 205+, total time 7 1/2 hours

Here's the point and flat

Let point rest an hour, cut up and added rub/sauce. Back in smoker for another 1 1/2 hours

Flat rested while ends in smoker, then sliced

They both tasted great, but the point and flat were over cooked a bit. A little sauce did the trick with the flat.

The internal temps rose faster than I expected near the end, and I used a regular meat thermometer.

I could've run the smoker @225, but I ran it higher 240+/- for this.


I'm going to get a digital thermometer with multiple probes.

 

[Dustin Dorsey]

Looks great, Ed!

 

[Cliff Bartlett]

Nice job Ed. Like the pic's too.

 

[Timothy F. Lewis]

I love food!

 

[Robert-R]

Good job, Ed! Your bark and smoke ring are beautiful. Doubt you overcooked the point. Well... it doesn't look that way.

Tell us more about your propane conversion, please.

 

[EdP]

Good job, Ed! Your bark and smoke ring are beautiful. Doubt you overcooked the point. Well... it doesn't look that way.

Tell us more about your propane conversion, please.

I was having no luck with charcoal and did a little research/got some pointers from some friendly people with a lot of expertise.

This cost about $40 and has made a huge difference for me.

https://tvwbb.com/showthread.php?75...rted-my-Weber-Smokey-Mountain-18-5-to-propane

 

[Rich Dahl]

Looks great Ed, glad the conversion worked out for you.