Cliff Bartlett
R.I.P. 5/17/2021
I've had a nice prime brisket in the freezer for a while and have been planning to smoke it this past weekend. I went ahead with the plan in spite of some hotter weather moving in, 109 Saturday and 108 Sunday. I went low and slow at 225 and the cook took 21 1/2 hours. I was concerned about holding the low end temp at 225 during the afternoon hours when the temps spiked, but the WSM did the job perfectly. I did put up two tarps to keep the morning and afternoon sun off the smoker and that helped. All lower vents closed except for the one port for the ATC fan. Pretty much followed the Amazing Ribs recipe for Texas style brisket. Sided it up with some of the beans I made earlier in the week and a Yellow Squash, Onion and Jalapeno Casserole. Anyway, here's the pics.
Here's the brisket. Weight 13.7 lbs. Did a light trim on the hard fat. I salted the meat for around 12 hours before injecting with beef broth and rubbing with Big Bad Beef rub, also from Amazing Ribs.
Put the brisket on the smoker at 10:07 pm Saturday night. Used MM and started with a scant 8 briquettes as the outside temp was still hovering around 95 degrees. Hickory for smoke.
I only pulled the lid twice between the time it went on until I pulled the brisket Sunday evening, once to refuel and once to check a probe. I did not wrap for this cook.
This was the refuel at 1:40 pm Sunday. 13H 40M in.
Put the casserole together late Sunday afternoon.
Sharp Cheddar.
Added the onions and then poured in a heavy cream and egg mixture.
Topped with a can of pickled, sliced jalapenos. Foiled and put in fridge until later.
7:34 pm reached 201. Probed perfectly tender.
Here's the brisket. Weight 13.7 lbs. Did a light trim on the hard fat. I salted the meat for around 12 hours before injecting with beef broth and rubbing with Big Bad Beef rub, also from Amazing Ribs.
Put the brisket on the smoker at 10:07 pm Saturday night. Used MM and started with a scant 8 briquettes as the outside temp was still hovering around 95 degrees. Hickory for smoke.
I only pulled the lid twice between the time it went on until I pulled the brisket Sunday evening, once to refuel and once to check a probe. I did not wrap for this cook.
This was the refuel at 1:40 pm Sunday. 13H 40M in.
Put the casserole together late Sunday afternoon.
Sharp Cheddar.
Added the onions and then poured in a heavy cream and egg mixture.
Topped with a can of pickled, sliced jalapenos. Foiled and put in fridge until later.
7:34 pm reached 201. Probed perfectly tender.
