First Time - Whole Brisket on WSM 18


 
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Paul H. Potter

New member
Did an all day smoke on a huge USDA prime packer from Costco. It went from 8:15am to approx 845pm at 200-250 avg 230. Cooked fat side down to internal temp of 200 (in the flat). I didn't move the meat till I took it off. See attached photos. I think it came out pretty well for my first try.received_1665289463625367.jpegIMG_20200530_174644.jpgIMG_20200530_200549.jpgreceived_251777259223539.jpeg65873.jpeg65875.jpeg65882.jpeg65885.jpeg65893.jpeg

Biggest challenge was the trim. I hacked at it pretty good around the point and it didn't look very pretty though tasted fine.
 
That looks awesome for a first go at a brisket. Trimming brisket is not easy. I've probably done 5 or 6 packer briskets and I'm still not great at it. You got some really nice bark on that rascal. Looks like we both were thinking beef today. Check out my chuck roast post if you get a sec.
 
John K BBQ said:
That looks awesome for a first go at a brisket. Trimming brisket is not easy. I've probably done 5 or 6 packer briskets and I'm still not great at it. You got some really nice bark on that rascal. Looks like we both were thinking beef today. Check out my chuck roast post if you get a sec.
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Thanks John. Was very happy with the bark
 
I think that looks great for your first brisket (or 6th, or 20th!) I haven't been able to find a brisket in a while, and am (sort of, not really) regretting grinding it up for awesome burgers! :)

Nice cook, Paul!

R
 
Looks really good and juicy. Did you consider wrapping it aluminum or butchers paper midway through the cook and if you did just wondering why you chose not to?
 
Paul H. Potter said:
Did an all day smoke on a huge USDA prime packer from Costco. It went from 8:15am to approx 845pm at 200-250 avg 230. Cooked fat side down to internal temp of 200 (in the flat). I didn't move the meat till I took it off. See attached photos. I think it came out pretty well for my first try.View attachment 6093View attachment 6094View attachment 6095View attachment 6096View attachment 6097View attachment 6098View attachment 6099View attachment 6100View attachment 6101

Biggest challenge was the trim. I hacked at it pretty good around the point and it didn't look very pretty though tasted fine.
Click to expand...
Nothing wrong with that! Nice job!
 
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