Saturday Brisket


 
Ed M.

Ed M.

TVWBB Guru
Picked up a 12 lb. brisket this morning. Trimmed some of the excess fat and seasoned with salt, pepper, garlic powder, onion powder and some smoked paprika.

Seasoned and waiting to go on the WSM.

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About an hour and a half in to the cook. Had to put some foil on the ends cuz the ends were getting done too quick.

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About 3 hours in.

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4 hours in and up to 160 degrees so in to an aluminum pan and foiled.

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About 2 hours later, it was probe tender and in to the house it went to cool down and slice.

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Sliced up the flat.

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Close up.

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Turned out nice and tender. Used a mix of mostly lump and some Kingsford blue. 4 small chunks of oak mixed in the coals.

Thanks for looking!
 
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That looks absolutely beautiful. I recently cooked a brisket, and it ended up looking nothing like that (I had to hold it for 6 hours due to miscalculating how long it would cook, so there was no bark by the time I sliced it). How did it taste?
 
Really good looking brisket !!
Knife skills are right up there also.

Only things missing is the parsley & turn-in box.
Bet the 'judges' enjoyed it.
 
W0W Ed! I think that IS the best brisket i have ever seen! Absolutely PERFECT!!

what temp do you use in your WSM?
 
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Jim Lampe said:
W0W Ed! I think that IS the best brisket i have ever seen! Absolutely PERFECT!!

what temp do you use in your WSM?
Click to expand...

Thanks Jim. I ran the WSM at around 300 (give or take) for the cook. But this is the reading from the factory top mounted therm. Not sure how accurate that is.
 
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