G
Guest
Guest
but I went ahead and tried the brisket. I actually had my mind made up Friday and decided on the butt. I did not really want to do chicken. I have cooked chicken on my last cooker and have slow cooked it plenty of times in a kettle. Plus I was not worried about long cook times as I have done plenty of 16 hour cooks with fish on a cooker that required constant attention.
I had problems finding a butt though. I found a picnic shoulder but trimmed to death. My wife found a cut brisket and just bought it. Of course it was trimmed. The tip did not have much fat on it. The flat had a decent amount but probably not enough and was about almost 7 pounds.
I used a pretty basic rub and put them in the fridge the whole day. I started 15 coals in the chimney at 12:45AM, Saturday night. I dumped the chimney on a full ring of coals and let sit for a few minutes. I added 4 peices of cherry and 4 oak, all split to 2" and around 4" long. I put the WSM together and added the briskets at the same time. That was about 1:30AM. I left one vent slightly open. By 2AM the temp was about 170F and I went to bed. I got up around 7:30AM and checked the WSM shortly after. It was at 240F at the lid.
I basted at this time. At 900 I added 3 racks of BB ribs to the WSM and slightly opened the other two vents to compensate. I also basted the briskets at that time. The temp went down to 220 and was back up to 235 within 20 minutes. At that point I decided to work on my boat. I did not check it again until 12:30 and it was chugging along at 245F. At 1PM I took off one rack of ribs and had lunch. They were good but needed a bit more time. I took off the other two an hour later and they were excellent. I used the BRITU rub recipe on them.
I also checked the temp of the brisket tip and it was between 180 and 185 so I took it off and wrapped it. The flat hit 185 around 4PM and was wrapped. The tip was a bit dry so I pulled it. The first cut into the flat, around 7PM looked good. A nice amount of liquid came out. The smoke ring was at least 1/4" all around. My wifes
words "you know I do not really eat steak but you can make this anytime". Well I also thought it was good but could of course be better. It could have been more moist but the texture was great. The flavor was also great and between my brother a friend and my wife and I there is only about 2" left, and the pulled container.
What is really amazing is the WSM was still at 225F at 8PM last night with all vents less than half open. I wanted to see how long it went but I dumped it, let it cool and added 3 lit coals back and surrounded them with cherry wood and smoked 4 pounds of 3 year old cheddar. They were excellent. Today I have a pulled brisket sandwich for lunch.
Thanks everyone! This site has made things really easy for me, of course I read almost every page going back months, on the beginners and expert.
The WSM is amazing and with the amount I dumped I bet I could have done more BB ribs.
I had problems finding a butt though. I found a picnic shoulder but trimmed to death. My wife found a cut brisket and just bought it. Of course it was trimmed. The tip did not have much fat on it. The flat had a decent amount but probably not enough and was about almost 7 pounds.
I used a pretty basic rub and put them in the fridge the whole day. I started 15 coals in the chimney at 12:45AM, Saturday night. I dumped the chimney on a full ring of coals and let sit for a few minutes. I added 4 peices of cherry and 4 oak, all split to 2" and around 4" long. I put the WSM together and added the briskets at the same time. That was about 1:30AM. I left one vent slightly open. By 2AM the temp was about 170F and I went to bed. I got up around 7:30AM and checked the WSM shortly after. It was at 240F at the lid.
I basted at this time. At 900 I added 3 racks of BB ribs to the WSM and slightly opened the other two vents to compensate. I also basted the briskets at that time. The temp went down to 220 and was back up to 235 within 20 minutes. At that point I decided to work on my boat. I did not check it again until 12:30 and it was chugging along at 245F. At 1PM I took off one rack of ribs and had lunch. They were good but needed a bit more time. I took off the other two an hour later and they were excellent. I used the BRITU rub recipe on them.
I also checked the temp of the brisket tip and it was between 180 and 185 so I took it off and wrapped it. The flat hit 185 around 4PM and was wrapped. The tip was a bit dry so I pulled it. The first cut into the flat, around 7PM looked good. A nice amount of liquid came out. The smoke ring was at least 1/4" all around. My wifes
words "you know I do not really eat steak but you can make this anytime". Well I also thought it was good but could of course be better. It could have been more moist but the texture was great. The flavor was also great and between my brother a friend and my wife and I there is only about 2" left, and the pulled container.
What is really amazing is the WSM was still at 225F at 8PM last night with all vents less than half open. I wanted to see how long it went but I dumped it, let it cool and added 3 lit coals back and surrounded them with cherry wood and smoked 4 pounds of 3 year old cheddar. They were excellent. Today I have a pulled brisket sandwich for lunch.
Thanks everyone! This site has made things really easy for me, of course I read almost every page going back months, on the beginners and expert.
The WSM is amazing and with the amount I dumped I bet I could have done more BB ribs.