Perfect brisket...my first. Has anyone tried this?

[Jim Clay]

Just made the best brisket I've ever eaten. Has anyone tried this? I put the brisket on with the minion method (6 lb flat) and cooked it for 9 hours total. In the 8th hour I wrapped the brisket in foil and blew open all the vents and stirred the fire. The cooker went up to about 320 degrees and I kept it on for another hour or so. I then put it in an ice chest for about an hour and a half and the final product was perfection. I know this is close to the "smoke and foil in the oven" trick, but I did the whole thing in the WSM. Just curious if anyone else has tried this.

 

[Keri C]

Congratulations on the great brisket! Consider yourself addicted as of now. /infopop/emoticons/icon_biggrin.gif

What temp was it when you pulled it off, just out of curiosity?

Keri C
Smokin on Tulsa Time

 

[Jim Clay]

Internal temp was just under 200 degrees, give or take. The thermo that I was using isn't that reliable. I just ordered a new Polder probe thermometer. I would say that it was probably in the 195 to 205 range.