Today's Brisket......


 
D

Dave Coughlin

New member
Well it's been a couple of years since I've smoked a brisket. It is probably one of my favorite pieces of meat to put on the smoker but at recent prices, I've been avoiding them.

Well this past week I told my wife we needed to just bite the bullet and spring for a brisket. She agreed so we bought a 10.3 lb. cut at $4.64 per lb., (pretty cheap for beef these days).

I started this smoke at 9:00 a.m. and kept the temperature rock solid at 225 on the WSM dome gauge.

I used cheap Walmart briquettes with two of chunks of Hickory and some apple chips thrown in at a couple of different intervals during the smoke.

I injected with beef broth, cayenne pepper, onion powder, garlic powder and Worcestershire Sauce and did a basic rub of salt, pepper, garlic powder and accent.

After 8 hours I had an internal temperature of 207 in the flat so I shut down the WSM and told my wife it was time for the sides.
This meal consisted of home grown green beans, home grown sweet corn, home grown fried apples and for desert, home grown pears with cottage cheese.

Yeah.....I see a lot of hours in the gym in my future. :-)

Anyway, here's a couple of pics of the brisket:



 
Sorry, Ed.....it's already down to the point and a pound or two of the flat.
I think I'm going to freeze the point until I fire up the smoker again. Burnt ends are in my future!

Thanks for the compliment, JR.....I was really happy with how the brisket turned out. I don't know why I don't use the WSM more than I do.
 
I agree with JR - nice smoke ring on that. 8 hours for a 10 lb brisket at that temp was pretty quick. I saved a point and put some of it in my chili. Best darned chili I've made.
 
Awesome looking brisket! In my experience 225° at the lid means at least 275°at the grate. That dome gauge is way off on both my wsm's
 
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