Derek Ryder
New member
I had my first WSM experience this weekend -- a steallar success -- after having a class from Ron Shewchuk, Canada's BBQ champ. I have some questions & observations for the forum.
1) I ordered two whole, untrimmed briskets of 10-12 lbs from my local butcher, and what I got was two 8 lb brisket points. I was told by both the butcher where I got this, and another butcher in my local grocery store, that points is all they ever see here in the land of Alberta beef. One said that a point + flat was only a special order product that they would have to go straight to the slaughterhouse for, and would take 2-3 weeks to get in. Elsewhere in the forums, I see people talking about how they can't get points or wholes, only flats. What gives? Do Albertans not know how to butcher meat?
2) I wanted to trim the fat cap, but the point has no consequential fat cap. I was worried that (based on other posts in this forum) the meat would be dry or not hold together in slices -- "point is better for shredding" was the way most put it. It turned out like restaurant quality brisket I used to get in Texas, so I would have no fear about using points again.
3) I used the Midnight Method with a plan for a 15 hour cook, and had two temperature plateaus, one that caused me a lot of grief. The first was from 7:00 AM to 11:00 AM, when the temp stuck at 151. The second started at 1 PM, with the temp stuck at 162. It was still stuck at 162 at 3:15 PM, despite me raising the WSM temp to 275 at about 2 PM. This stall necessitated a switch to the "start in the smoker, finish in the oven" method, and I finally got to 198 internal at 4:30 PM. I know a temperature plateau in not unusual, but are TWO plateaus normal?
4) Also, in finishing in the oven, I opted to blast the temp figuring the foil wrapping would handle it, so started in a 375 oven until the 168 mark, then dropped the temp to 300. I can't say this was optimal, but it sure tasted good after resting for 2 hrs -- and I got it to the table exactly on schedule.
Everything else worked like clockwork. The end product was superb -- tender and moist, with great bark and nuce burnt ends, and a really deep smoke ring.
The WSM rules!
1) I ordered two whole, untrimmed briskets of 10-12 lbs from my local butcher, and what I got was two 8 lb brisket points. I was told by both the butcher where I got this, and another butcher in my local grocery store, that points is all they ever see here in the land of Alberta beef. One said that a point + flat was only a special order product that they would have to go straight to the slaughterhouse for, and would take 2-3 weeks to get in. Elsewhere in the forums, I see people talking about how they can't get points or wholes, only flats. What gives? Do Albertans not know how to butcher meat?
2) I wanted to trim the fat cap, but the point has no consequential fat cap. I was worried that (based on other posts in this forum) the meat would be dry or not hold together in slices -- "point is better for shredding" was the way most put it. It turned out like restaurant quality brisket I used to get in Texas, so I would have no fear about using points again.
3) I used the Midnight Method with a plan for a 15 hour cook, and had two temperature plateaus, one that caused me a lot of grief. The first was from 7:00 AM to 11:00 AM, when the temp stuck at 151. The second started at 1 PM, with the temp stuck at 162. It was still stuck at 162 at 3:15 PM, despite me raising the WSM temp to 275 at about 2 PM. This stall necessitated a switch to the "start in the smoker, finish in the oven" method, and I finally got to 198 internal at 4:30 PM. I know a temperature plateau in not unusual, but are TWO plateaus normal?
4) Also, in finishing in the oven, I opted to blast the temp figuring the foil wrapping would handle it, so started in a 375 oven until the 168 mark, then dropped the temp to 300. I can't say this was optimal, but it sure tasted good after resting for 2 hrs -- and I got it to the table exactly on schedule.
Everything else worked like clockwork. The end product was superb -- tender and moist, with great bark and nuce burnt ends, and a really deep smoke ring.
The WSM rules!