Tyson
TVWBB Super Fan
This will be my first cook on my 18.5 WSM, http://tvwbb.com/showthread.php?48238-Early-Birthday-gift-to-myself-18-5-WSM, I wanted to do a full packer. Long story short I came home with a 5lb "point cut" brisket. I didn't realize it was cut into two separate pieces until I took it out of the package. Oh well. I'll just have to manage (live and learn). I will start smoking this tomorrow and monitor while watching football, beer, etc... More pictures will follow.
The plan is to use water in the pan, maintain 225* as much as possible, place both pieces on the top rack, foil around 160*, and mesquite or oak for smoke.
What I bought.
Here it is in two separate pieces.
I went ahead and seasoned it (them) with salt, black pepper, cayenne pepper, chipotle chili pepper, and paprika. Will sit in the fridge overnight.
Here is the recipe that came with the meat. I may try this BBQ sauce.
I used mesquite chips layered throughout the coals. Didn't have any chunks or I would have used them.
Meat in the WSM right before noon CST. I thought about tying them together like some suggested, but didn't. I foiled the smaller piece early.
Smokin! It was fairly easy to maintain 225-240*. It did get a little hot after I foiled, around 280*, so I closed the bottom vents a little more. Too much oxygen got in there with the lid off!
I just took the mean off, let cool a little and placed in a cooler to stay warm. Took less than 4 hours. Not too surprising considering the size of the meats. I'll post more pictures when it's time to eat.
Update:
The brisket had great smoky flavor, like you would expect. Not perfect, but I will take from this experience and make a few changes. I would like a little more flavor in the bark. The smaller piece tasted just like Rudy's extra lean brisket. While the large section was a little too fatty.
While the smoke ring was not all that impressive, I wouldn't want anymore smoke flavor. A little mesquite does go a long way.
Your Plate. We did baked beans and camp fire potatoes.
Thanks for looking and for all the advice found on the forum. Made it a lot easier.
~Tyson
The plan is to use water in the pan, maintain 225* as much as possible, place both pieces on the top rack, foil around 160*, and mesquite or oak for smoke.
What I bought.


Here it is in two separate pieces.

I went ahead and seasoned it (them) with salt, black pepper, cayenne pepper, chipotle chili pepper, and paprika. Will sit in the fridge overnight.

Here is the recipe that came with the meat. I may try this BBQ sauce.

I used mesquite chips layered throughout the coals. Didn't have any chunks or I would have used them.

Meat in the WSM right before noon CST. I thought about tying them together like some suggested, but didn't. I foiled the smaller piece early.

Smokin! It was fairly easy to maintain 225-240*. It did get a little hot after I foiled, around 280*, so I closed the bottom vents a little more. Too much oxygen got in there with the lid off!

I just took the mean off, let cool a little and placed in a cooler to stay warm. Took less than 4 hours. Not too surprising considering the size of the meats. I'll post more pictures when it's time to eat.
Update:
The brisket had great smoky flavor, like you would expect. Not perfect, but I will take from this experience and make a few changes. I would like a little more flavor in the bark. The smaller piece tasted just like Rudy's extra lean brisket. While the large section was a little too fatty.
While the smoke ring was not all that impressive, I wouldn't want anymore smoke flavor. A little mesquite does go a long way.

Your Plate. We did baked beans and camp fire potatoes.

Thanks for looking and for all the advice found on the forum. Made it a lot easier.
~Tyson
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