My first Brisket.


 
James Jorgensen

James Jorgensen

TVWBB Member
I found a pretty nice 13 lb brisket at Walmart, and started the chimney at 0545. I trimmed and seasoned it with plain old salt and pepper while the 22.5' WSM was getting to temp and stabilized. It was around 10 lb after trimming.

Started the cook at 0700 give or take ten min.


brisket 11'2'13

Sorry, I forgot to take before pics.
 
brisket is hard to get here, which may not be all bad because thats prolly all id eat, its the best part of a cow
 
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Usually a 12lb packer at 275 will take 14 hours using butcher paper wrap. You also want as much rest as possible so I start them at midnight to be eaten for dinner.

Foiling will speed it up. I'd probably crank it to 300 and see how it goes from there.
 
Grant W said:
brisket is hard to get here, which may not be all bad because thats prolly all id eat, its the best part of a cow
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Easy to get, expensive ($6) to buy. And it's trimmed so there's no fat at all. One of the few times I complain about too little fat.
 
James Jorgensen said:
This one was $1.34 a pound for choice, and there was 4 or 5 to choose from. I was surprised to see that many.
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I always complain about pricing. Wife hates it. Our pork is always dirt cheap compared to yours though. It's a trade off I guess. Always a sale: side ribs run about $1.88, backs around $3, brisket points $6, never saw flats, and very very difficult to find packers at any price.

Enjoy that brisket. I'm sure it'll be oh so good :D
 
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