Wayne Dimirsky
TVWBB Super Fan
I started with a little over 10lb packer from a local grocery store. I injected it with beef broth and coated it with a glaze of mustard and some Rufus Teague meat rub on it and let it sit in the refrigerator covered for about 14 hours.
We are having a get together today and supposedly around 30 people are showing up but who knows. I have an 18" WSM which I know is not the ideal size to use to cook a bigger brisket but it is all I have. I did get it stuffed between the two handles pretty well. My first mistake was that I forgot to set the meat out for an hour before putting it on the smoker so the meat went on cold at around 10pm last night. I used the minion method on the charcoal and added around 20 lit to the indention I made in the middle of the pile. Foiled water pan with no water.
My goal was to cook from around 225-250. I have a Maverick 732 to monitor everything. I got the smoker settled around 247 and went to bed. I had the alarms set from 225 on the low side and 275 on the high side. I did use a wind break even though there was no wind but the wind can pop up around here at the drop of a hat.
Usually this smoker is pretty steady on keeping temps but I had quite a few temp swings through the night. From around 214-286. I was thinking I maybe should have used water in the pan. I got up about five times through the night when the alarm would go off but I actually got a decent nights sleep. At around 8:30 this morning the internal temp on the flat side was at 196 and on the point side about 193 and the skewer went in like warm butter in various places. I pulled the brisket and let it sit on the counter for around 30 minutes and then foiled it, wrapped it in towels and put it in the cooler as we are not eating until about noon or 1pm.
I did take a picture of the brisket while it was resting on the counter but for some reason photobucket is not uploading pictures from my computer so I may not be able to post any pics. I did look pretty good though. The real test will come later when it's time to eat it to see how well I did for my first time. I will post some pictures if I can get photobucket to work. All in all it was a fun experience.
Wayne
We are having a get together today and supposedly around 30 people are showing up but who knows. I have an 18" WSM which I know is not the ideal size to use to cook a bigger brisket but it is all I have. I did get it stuffed between the two handles pretty well. My first mistake was that I forgot to set the meat out for an hour before putting it on the smoker so the meat went on cold at around 10pm last night. I used the minion method on the charcoal and added around 20 lit to the indention I made in the middle of the pile. Foiled water pan with no water.
My goal was to cook from around 225-250. I have a Maverick 732 to monitor everything. I got the smoker settled around 247 and went to bed. I had the alarms set from 225 on the low side and 275 on the high side. I did use a wind break even though there was no wind but the wind can pop up around here at the drop of a hat.
Usually this smoker is pretty steady on keeping temps but I had quite a few temp swings through the night. From around 214-286. I was thinking I maybe should have used water in the pan. I got up about five times through the night when the alarm would go off but I actually got a decent nights sleep. At around 8:30 this morning the internal temp on the flat side was at 196 and on the point side about 193 and the skewer went in like warm butter in various places. I pulled the brisket and let it sit on the counter for around 30 minutes and then foiled it, wrapped it in towels and put it in the cooler as we are not eating until about noon or 1pm.
I did take a picture of the brisket while it was resting on the counter but for some reason photobucket is not uploading pictures from my computer so I may not be able to post any pics. I did look pretty good though. The real test will come later when it's time to eat it to see how well I did for my first time. I will post some pictures if I can get photobucket to work. All in all it was a fun experience.
Wayne
