f.j. tedford
TVWBB Fan
Eeryone was very helpful with my questions on the WSM and I thought I would post the outcome of my first effort with it.
I smoked a 8.79# cryovac packed brisket from Albertson's. I trimmed the excess fat down to about a 1/4" or a little more and got down to 8#. I used some Pitts and Spitts Rub that I had on hand and let the rubbed brisket stand for two hours before cooking.
I set up the WSM using the Minion Method and added 6 smallish chunks of mesquite sor smoke wood. The WSM read 240 thru the lid in about 30 min. and I put the brisket on.
The WSM maintained 250 to 260 after an hour for the remainder of the cook time. I roughly followed the Midnight Cook instructions here on the VWBB and cooked for a total of 9hrs. It was 199 degrees internal at the thickest part of the flat.
Results: 1}good smoke ring,1/4". 2)moist and fork tender -- too tender actually.
Next time I will try to find a better quality brisket this one was really fatty. I suspect that is the reason for the moistness even after letting it go to 199 degrees. I will keep the WSM down to the 240 degree range next time. I may try a little more smoke wood also and a spicier rub (suggestions?). I'll damn sure line that water pan next time too!
Thanks again for the help.
After
I smoked a 8.79# cryovac packed brisket from Albertson's. I trimmed the excess fat down to about a 1/4" or a little more and got down to 8#. I used some Pitts and Spitts Rub that I had on hand and let the rubbed brisket stand for two hours before cooking.
I set up the WSM using the Minion Method and added 6 smallish chunks of mesquite sor smoke wood. The WSM read 240 thru the lid in about 30 min. and I put the brisket on.
The WSM maintained 250 to 260 after an hour for the remainder of the cook time. I roughly followed the Midnight Cook instructions here on the VWBB and cooked for a total of 9hrs. It was 199 degrees internal at the thickest part of the flat.
Results: 1}good smoke ring,1/4". 2)moist and fork tender -- too tender actually.
Next time I will try to find a better quality brisket this one was really fatty. I suspect that is the reason for the moistness even after letting it go to 199 degrees. I will keep the WSM down to the 240 degree range next time. I may try a little more smoke wood also and a spicier rub (suggestions?). I'll damn sure line that water pan next time too!
Thanks again for the help.
After