Success with brisket


 
E

Ed Roach

TVWBB Member
Hi all,

Did an overnight brisket on my new 22.5 WSM (purchased 2 months ago). I got a 13 pound whole packer at my local meat market and it ended up just under 12 pounds trimmed. I used a mustard slather and then applied the rub. I put the brisket on at 11pm and used a combination of oak, hickory and apple for the smoking wood and RO lump for the fuel. I also have a BBQ guru DigiQ II and set the pit temp for 235 degrees. I started mopping the brisket every hour about halway through the cooking time(7.5 hours into the cook). When the brisket reached an internal temp of 180 degrees at just past Noon the next day, I foiled it and put it back in the cooker. It reached 190 degrees internal just over an hour later and at that timed I removed it to let rest in a cooler for 2 hours.

This ended up being the best brisket I ever cooked and I'm looking forward to the next one! I kept the point and flat together. Just like a porterhouse steak, two great cuts of meat in one.
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Everyone loved the tenderness of the point and the flavor of the flat. Here are a few pics! I think it's time for some leftovers!
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That sure made me hungary Ed. Just one question,was the point done? Everything I read was to put the point back on for more hrs.One more question...How much and what kind of coal did you use?.I have yet to do a brisket,Its the hardest BBQ meat to do. Great pics.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Chuck Dugas:
That sure made me hungary Ed. Just one question,was the point done? Everything I read was to put the point back on for more hrs.One more question...How much and what kind of coal did you use?.I have yet to do a brisket,Its the hardest BBQ meat to do. Great pics. </div></BLOCKQUOTE>
Chuck,
Usually one determines the doneness of a brisket by how easy a probe can be inserted in the center of the flat. When this is achieved the point is usually done as well. Some, me included, will then remove the point and throw it back on the smoker for several more hours to produce burnt ends-a delicacy of cubed delight one has to experience to appreciate.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by george curtis:
190 deg seems a bit early. was the meat soft ? looks great otherwise ! </div></BLOCKQUOTE>
george, with all that mass, and wrapped in foil, the carry over heat continued to cook it for quite awhile after he removed it from the WSM.
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Ed, great looking brisket you cooked there.
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thanks, bryan, i kinda assumed that but even with that process i thought it might have been early thus my asking how it was. i usually pull at about 198 deg and then wrap in foil then towel then cooler for at least an hour and its always soft with just a bit of chew. my next cook i'm gonna try the poke test.
 
Thank you everyone, I really enjoyed that brisket!

Originally posted by Chuck Dugas:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> Just one question,was the point done? Everything I read was to put the point back on for more hrs.One more question...How much and what kind of coal did you use?. </div></BLOCKQUOTE>

The point was done and always seems to be done when I bring the flat to 190 and leave it in foil for a few hours. It was very tender, no teeth needed.
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I have yet to try burnt ends, but the summer is still young.
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I used about 12 pounds of Royal Oak lump. That gave me 15 hours of cooking time with some to spare.

Originally poted by Vince B:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Is that a beer tapper in your kitchen? If so you sir are my hero! Nice looking brisket BTW. Vince </div></BLOCKQUOTE>

It's actually out be the pool. I have a cabana open to the pool with the bar and tap. I enjoy sitting out there with a beer in hand and the smell of BBQ in the air.
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Originally posted by TimW:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">What rub did you use? </div></BLOCKQUOTE>

It's very close to a rub I got from "Paul Kirk's Championship BBQ". My wife made a few changes and I love it on everything I BBQ.
 
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