Overnight Brisket Cook with Pics

[Bruce Bissonnette]

8.1lb USDA Chhoice brisket flat, rubbed with worsty sauce and texasbbqrub#2, kamado extruded coconut charcoal and 6 half-fist size chunks of pecan. Sand in the pan.

Put on WSM at 9:30pm Tuesday and taken off at 9am on Wednesday morning. WSM held pretty stable all night; 238-245 at the lid, and 225-230 on the top grate.

Turned out real good, little wang in that rub. Can't explain the absence of a smoke ring though.Brisket Pics

 

[Brian Albin]

Great pictures ...

About the smoke ring ... how many chunks and what type of wood? Also did you soak the wood?

One last question ... did it taste as good as it looked.

Brian A

 

[Larry Wolfe]

Looks great Bruce! I see what you mean about the smoke ring, go figure!

 

[Greg Rempe]

Brian...it doesn't really matter if you saok the wood or not. I never do and I always get a nice ring!!

 

[Brian Albin]

I don't soak wood either.

Is there a reason so many TV BBQ shows mention soaking?

Brian A

 

[Bryan S]

Brian, Most of the time i think they are talking about when using wood chips. Bryan

 

[George]

I stopped soaking too and notice no difference as well.