Monday Brisket

[Ed M.]

I had a little 6 lb. brisket taking up room in the freezer, so I decided to thaw it a couple days ago and give it some time on the WSM today.

Here it is after about one hour.

And after about 3 hours. Just about ready to go in to a foiled pan until done.

Done and resting, waiting for slicing. I will try to update the final product.

Thanks for looking!

 

[Gary H. NJ]

Waiting for the slicing...

 

[Jim Lampe]

ED!!!
This is BEAUTIFUL!

I'll Be In Wautoma In 3 Hours!
WAIT for me!

 

[Bob Correll]

I will not comment until I see the final pics, oops! I just did.
Lookin' good Ed!

 

[Jon Des.]

Looks great! I'd love to be able to make brisket on a Monday.

 

[Ed M.]

Finally got around to slicing the brisky up.

Sliced half for vacuum sealing.

And the other half was quartered for sammiches. Also made some tater wedges to go with.

Turned out real good!

 

[Bob Correll]

Fantastic, it was worth the wait Ed!
Better get the door, I think it's Jim.

 

[Ed M.]

Thanks Bob. Yep, I thought for sure Jim would swing on in anytime, but alas, he never showed up. Maybe next time.

 

[Steven A]

Will the foil pan work with a full packer, or will it just leave too much fat/grease in the pan?

 

[Ed M.]

I've done a few packers high heat and then in the pan. There is a fair amount of fat that collects in the pan. I just pull the meat out after it is done to tender and separate the fat from the juices.

 

[Steven A]

OK, thanks. I'm guessing that the foil pan gets covered, right?

 

[Ed M.]

Yes. That is what I do.

 

[Russell McNeely]

Yummm. That's one delicious looking brisky Ed! Nice job.

 

[GeraldCurry]

HI, Ed M im new to Smoking and i hope this isnt too stupid of a question. The brisket is being smoked and at 6 lbs i see you stated 3 hours?/ I thought many used a 1.5 hours per pound to smoke at around 225-250. Yours looks so great what was temp and time exactly was your actual times. Again im new so forgive me.
jerry

 

[John Solak]

Beautiful!!!

 

[Mark Skeet]

Wow, great looking hunk of meat!

 

[Ed M.]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jerry (Ronkonkoma NY):
HI, Ed M im new to Smoking and i hope this isnt too stupid of a question. The brisket is being smoked and at 6 lbs i see you stated 3 hours?/ I thought many used a 1.5 hours per pound to smoke at around 225-250. Yours looks so great what was temp and time exactly was your actual times. Again im new so forgive me.
jerry </div></BLOCKQUOTE>

Welcome Jerry! Not a stupid question at all. I cooked this flat at about 300 degrees and put it in the foil pan when it was about 150 degrees internal. Once in the pan and foiled tightly, I kept it on the smoker at the same temperature until it was probe tender. A couple hours. I then just let it rest until cool enough to slice. Hope this helps.

Be sure to ask questions as this is a very helpful group of folks, and be sure to post pics of your future cooks!

 

[Jim Lampe]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">thought for sure Jim would swing on in anytime, but alas, he never showed up. Maybe next time. </div></BLOCKQUOTE>
HoleyMOLEY ED!!! HecKYeaH I'll be over for THAT! Looks FANTASTIC!!

 

[Gary H. NJ]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Finally got around to slicing the brisky up. </div></BLOCKQUOTE>
And well worth the wait. Fantastic!