Split in Wsm Brisket flat.


 
J

JimTx

New member
I had a choice flat in the freezer and finally got some seasoned oak. Picked out a small piece and loaded it in the wsm with some new brand of lump from Home Depot. Guru set to 250. Got to temp quick. Frozen brisket seasoned and on the pit it went for about 5 hrs. Used the boat method. I don’t think I will use chunks or kiln wood if I don’t have to anymore. Turned out great! To bad the dog took a big bite out of it while I was in the other room. 9003C073-0AAE-4A5B-833D-2B0AEF1A7732.jpeg25B4790F-5944-4FF1-8411-E8E10AEEE8F7.jpeg51B06621-D76A-4958-BFFD-301924C254B2.jpeg
 
It was partially frozen when it went on. I’m going to try the boat method again I think I’m doing it right. Bottom half covered in foil with the top open. I’d assume this keeps the juices in the meat.
 
Thanks y’all I did end up wrapping it towards the end in butcher paper and used the crock pot as a place to hold and rest set to warm. I got another one in there now. Picked up a small point. I tried to inspect it for a fat cap but could see through the packaging at Heb. It’s resting in the crock wrapped in butcher paper. 275 for 7 hours and pulled at 203.
 
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