Mike P.
TVWBB All-Star
So far I've had success with butts, ribs and semi-success with three brisket smokes out of seven total smokes on the WSM. I've made logs and made changes to try to go to the next brisket level. So far I've been ending up with tougher brisket than is the norm for the good Pro's on this board.
Yesterday's smoke went crazy with temps and time. Had a 5.5 lb. deckle on brisket trimmed rather close on one side with about 1/4" of fat on the other side. Full ring of KB with 4 hickory chunks. Water in pan. OAT's in the 50's, light wind. Used a dalmatian rub with a little onion and garlic power. Used my Maverick ET 732 with probes on top grill and in thickest part of meat.
All went well for about the first 3 hours. Holding between 240 & 250*. Hit the stall at about 142* for about an hour. Added some water to pan and another chunk of hickory. Minor vent adjustments during this time. Came out of the stall and in about another hour hit 172* internal meat temp. My target temp was 185* internal. Meat temp stayed at 172* for close to another hour. At this point, I began to suspect something was wrong so I used 2 other thermometers to verify meat temp. All were in about 3* of each other. I replaced the lid and decided to try to obtain 185* meat temp. About ten minutes later, The smoker temp started to rise. I closed all vents and it continued to rise till it hit 280*. At this point I pulled the meat off the grill and let rest uncovered of about an hour.
When I went to slice it, It was too done on the edges and semi-tuff. Not bad but I know it can be a lot better. Most of all, it was done through and through at 172* internal! This came as a surprise to me as it goes against a lot of what I've learned and read here.
Does anyone have any suggestions on what I should change/try? I've got an on going battle with BNL and a REP to protect! Was hoping to make a "Knock Your Socks Off" brisket for Christmas. I may need to get a few more smokes under my belt though. I WILL get to the Brisket Promised Land someday.
Any and All input appreciated!
Thanks!
Yesterday's smoke went crazy with temps and time. Had a 5.5 lb. deckle on brisket trimmed rather close on one side with about 1/4" of fat on the other side. Full ring of KB with 4 hickory chunks. Water in pan. OAT's in the 50's, light wind. Used a dalmatian rub with a little onion and garlic power. Used my Maverick ET 732 with probes on top grill and in thickest part of meat.
All went well for about the first 3 hours. Holding between 240 & 250*. Hit the stall at about 142* for about an hour. Added some water to pan and another chunk of hickory. Minor vent adjustments during this time. Came out of the stall and in about another hour hit 172* internal meat temp. My target temp was 185* internal. Meat temp stayed at 172* for close to another hour. At this point, I began to suspect something was wrong so I used 2 other thermometers to verify meat temp. All were in about 3* of each other. I replaced the lid and decided to try to obtain 185* meat temp. About ten minutes later, The smoker temp started to rise. I closed all vents and it continued to rise till it hit 280*. At this point I pulled the meat off the grill and let rest uncovered of about an hour.
When I went to slice it, It was too done on the edges and semi-tuff. Not bad but I know it can be a lot better. Most of all, it was done through and through at 172* internal! This came as a surprise to me as it goes against a lot of what I've learned and read here.
Does anyone have any suggestions on what I should change/try? I've got an on going battle with BNL and a REP to protect! Was hoping to make a "Knock Your Socks Off" brisket for Christmas. I may need to get a few more smokes under my belt though. I WILL get to the Brisket Promised Land someday.
Any and All input appreciated!

Thanks!