The first time Brisket adventure


 
I hear that! I've always been pretty lucky, but also have never pulled before 195*. Without a doubt, some were definitely better, but I tend to try different things. It's like a bunch of first cooks in a way.

And damnit, Daniel -- now you have me yearning to go again! Another first as I'll have to fit it in my new-to-me 14.5. I think splitting flat from point is the way to go, but I may try laying the point on top of the flat instead of separated.
 
This monster just went on the 18 WSM, Harry Soo smoke wood on the bottom(full spread) probably twelve pounds of K-Pro which I fully feel I will need to replenish around 6:00 AM. Enrico Brandizzi sidewinder ignition. Now, it’s starting to cloud up, drat!B5E2D5C2-4449-41D6-9A8F-1BED559C1A8B.jpeg
It will be fine. All it takes is patience and NO PEEKING! Like someone much wiser than I has said: “If you’re looking, you’re not cooking!” So, I feel that all is right in the bullet! It will be good to have some leftovers…maybe.🤣
 
Daniel Cárdenas said:
Thank you everybody for your help, I did not mention earlier, but I did use thermometers both for the smoker temp and for the brisket, (I wouldn't even attempt to do an overnight without it), when I pull out the brisket the thermopop read 180 if I don't bad remember, now, I totally have read and heard before that the pull temp should be 205, but, I have also read and heard that if you poke it with the probe, and it feels like it passes through it without resistance it should be done regardless of the temp, and in this case, considering that it was a select grade (less intramuscular fat to be rendered)I thought that it was done because when I poke it, it definitely felt very soft to me (again it's the first I make, don't have previous reference) now the point part didn't feel dry nor tough by any means, but the flat part definitely felt like that, but next time I will totally wait for the 205 reading i am sure it will be very much better.

Thank you too for the advice about the premium grade, I would look for a select or choice next time, considering the price of the premium, I hope soon.

saludos
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It will be like jello when done......if you not careful handlling it, you could pull it in 2
 
Brad Olson said:
Nice job, Daniel!

How did the brisket taste and feel when you ate it? For me, those are the results that matter more than anything else.
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It was good, i like te amount of mesquite that i use for the smoke, maybe i will add more chipotle powder next time, fun experience in general and of course with the company of the family
 
I missed seeing the op was using a WSM. I was thinking kettle. My previous comment was for a kettle. Good luck on your next try Daniel. I'm sure it'll come out great.
 
You'll get lots of opinions on the net. I suppose that's why we post on the net. Not saying anything contradictory about others. As they say, there's more than one way to skin a cat. Read a lot about how others are getting their results and try various methods until you get what you like. Sounds like you're dedicated and gave it a good effort. Keep on bbq'in. You'll get better every time you cook a brisket.

Personally, I like prime grade brisket flat for slices, and I usually take the point to make burnt ends. So, the point meat is not too fatty for that. But, I have some prime full slices with point and flat in the freezer that I love too. With just me and my wife, I will smoke a large (17-20 lbs) brisket and slice it thick and freeze 2 servings in a vacuum pack. Makes a great "frozen dinner".

I don't have a WSM, but here's what a famous pit master does in the WSM. Then he dumps a lit chimney on the center.
 

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Daniel Cárdenas said:
It was good, i like te amount of mesquite that i use for the smoke, maybe i will add more chipotle powder next time, fun experience in general and of course with the company of the family
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Daniel - Thank you for posting this and congrats on your first brisket cook! That brisket looked awesome to me. This is the first time I've seen someone try a "kettle style" neatly stacked snake in a 22" WSM. I normally use a "doughnut minion" in my 22" where I fill the charcoal ring with fuel and light the center. You can dig out the center and put it in a chimney, or you can put a couple of lighter cubes in the middle and let em burn for 15 or 20 minutes before putting middle section and lid on the WSM. I like the doughnut-minion because it sort of mimics the snake where there is a distinct "line" between the lit and unlit fuel & steady/gradual ignition rates of fresh fuel. The doughnut works with briqs and lump. You just need to make sure the lump doesn't have any pieces over 8" long or so because sometimes that can lead to faster ignition of unlit fuel.
 
You've been great in sharing your cook, Daniel. You got a lot of thoughts about options, and I want to throw in one more. No recommendations, but you may also want to consider the high heat method. I've done a couple that way -- one on my former 18", one on my grill (with smoke, but not smoked). I have no recommendations, it's just another option you may want to try. I've been happy both ways, but high heat sure is better on time. For myself, I'm not yet settled on any of the method options which is why I'm so interested in the cooks of others.
 
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