Pray for me


 
D

Dean V

TVWBB Pro
Just put a 17# prime grade whole packer brisket on a brand new 22.5 WSM. First cook on it and my first overnight cook ever. Will post pics tomorrow.

Brisket rubbed and on the WSM.


New WSM rockin and rolin.


196 and ready to come off after 15 hours.


First cook and I already love this thing.:) Plated photos will be added after dinner is served.
 
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You'll be fine Brother, just don't forget cook to tenderness not temp, it is different for each piece of meat. Good luck and don't forget pics
 
So far so good except that after 2 hours the temp has settled at 248 (going for 225)
and that is with all 3 lower vents closed and the top vent only about 1/4 opened. At the start I filled the water pan with hot water and started the charcoal with the minion method. Lit about 20 coals and poured them into the can and then removed the can.
 
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Dean;
First of all, your packer won't know the difference between 248 and 225. Secondly, I use fewer lit coals when I use the tin can minion method (which is nearly all the time). I use 12 (a purely arbitrary count that seems to work quite well on my 18.5).

Just, as was mentioned above, use tenderness when you "get there". The slightly higher temp will cook a bit faster, but not by much...

After you get two or three more cooks on the smoker, it will get "gunked up" and won't leak as much air. Then, you'll find it easier to control the temperatures...

FWIW,
Keep on smokin',
Dale53:wsm:
 
We need pics this is the photo gallery
Pics look - I bet the taste will be outstanding. Its amazing how much they shrink after 15 hrs
 
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Hey Dean, it will turn out great, we would all like a taste when its ready. It will be ready when its ready.
 
Thanks for all of the well wishes. I got up around 5 and stirred the charcoal and added some more to get the heat up as it had dropped to 218. So far it has consumed 18 pounds of charcoal. Now after 14 hours it has an internal temp of 175 - 185 depending where you check. Checked for fork tender and decided to leave for another hour or so. This will be the first brisket I've done in years without wrapping so I hope it's not too dry.
 
you're going to want to go higher than 175-185, most seem to finish around 195-205.....

but yours is Prime...
 
Mike Cosgrove said:
248 is a good number, I never sweat temp too much, as long as its in th 225-280 range.
Click to expand...

Agreed. I like gunning for the 250 mark myself, but any where in the 225-275° range is good. Just don't spend a lot of time and stress trying to chase your temps.
last two briskets I did I didn't foil, and I love the way the bark turns out.
P.s. it's tomorrow now! So where are those pix?
 
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