My First Brisket


 
Paul Kastner

Paul Kastner

TVWBB Hall of Fame
My frist brisket and my first cook on the 22WSM
Without the help I received from this board this cook would not have happened.
I did not rub per se I layered Dry Worchester, Garlic, Onion, Ground Pepper. The cook started at 11:30 pm and was pulled off about 1:30PM. It was foiled and placed in a cooler for about 3 hours for a nice rest. It was a 15.5 full packer and served 20 people. I have a few left overs but not too much. I think I over cooked it by a tad but not too bad.
Here are some pics I hope you enjoy.

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The hand you see is my wife who is telling me no wrong way! LOL.
 
Everyone loved it even my wife who does not care for smoked meat. I was proud the cook came off I am bone tired right now as I was up and down all night checking the progress. The combo of the new WSM and the first cook being something I have never cooked before rattled me a little.

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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dan H.:
looks great! good cook. how'd it taste to you? million bucks says no one complained
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. </div></BLOCKQUOTE>
Yep! Looks great too me as well.
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Nice job Paul. That sure looks a lot better then my first Brisket. How big was that thing? It looks like it barely fit your 22 in WSM.
 
just thinking steve how I was able to fit a 16 lber in my little 18 one time..
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i remember struggling a bit. then again some of you guys have fit bigger then that if I remember right, those need to be recorded on video fitting them in there! funny.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">How big was that thing? </div></BLOCKQUOTE>
15.5 pounds
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That really does look great.

No one has asked and you didn't say, so:
Did you do anything special with the point, or did you just slice away?
 
Great job Paul! Looks like it came out nice and juicy. Give yourself a pat on the back big guy. You done good.

I noticed you did the whole cook with the fat side up ... right down to the slicing. Totally the opposite of what I do. Just goes to show ya, there's more than one way to skin a cat. <-- (wonder where that phrase came from?)
 
No I did not separate the point and the flat. I knew I was not doing burnt ends. I never moved the roast or turned the roast the whole cook. I did not spray or inject it I wanted to keep it simple and if I made a mistake it would have been obvious since I did very litte during the cook. I cooked the brisket fat side up because I kept thinking of the that fat just sinking into the meat. Just sounded good to me. I am also left handed so doing things backwards is a given for me.
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