Jose Suro
TVWBB All-Star
It's Brisket Baby
. My first on the WSM.
I love my 22 WSM. It is sooo good with temperature control. The more I cook on it the easier it gets.
The weekend started off grill. I did a 4-hour slow cook Ragu alla Bolognese, based on "the" original Ragu recipe as researched by the Culinaria Italia website. I highly recommend the site for Italian food lovers. This is the recipe:
https://culinariaitalia.wordpress.com/2008/06/29/ragu-alla-bolognese-authentic-recipe/
But back to BBQ. Last night the skies opened up and this morning, at zero-dark-thirty, everything was wet. I dried the WSM, loaded a half ring of coals and hickory chunks. I'm cooking a 7.5 pound flat rather than a whole Brisket because some of the company bailed out. I paid a pretty penny for it for it was perfectly trimmed right out of the cryovac. I injected the Brisket with beef broth and seasoned with just garlic salt and pepper. It sat like this for 12-hours in the fridge.
The Brisket went on Fat side up to crisp that side. My lady butcher recommended that I score the fat for flavor penetration. I did. Brisket on in the dark:
After 3 hours I flipped it over. There was no crust whatsoever on the non-fat side and a lot of juices from the injection, and then an hour later it stalled at 154 degrees. Here's the meat after the flip.
I left it on in the stall until the six and half hour mark so as to developed a nice bark. It hit 165 degrees by then. At that point I took it out and wrapped it in tinfoil with a half a cup of beef broth. It was so tender already the I could not hook it with a fork without breaking it apart. Sorry no pics! I stoked the coals with my new Steve Raichlen coal hoe, It's perfect for the 22 WSM.
It's been on wrapped for just over an hour and a half and it's ready at 203 degrees and off to the warming drawer, where it will stay at 170 degrees until ready to slice. That foil sure beats the stall in a hurry! I'll post more pics when I slice it and do the burnt ends
Oh, and an edit, I cooked this at 260~275 degrees...
the rest of the pics
The finished meal. It was super tender and delicious. Love the 22 WSM.
The Slices:
Burnt ends:
Plated with the CEO's pasta salad and baked beans:
All the best,
Jose
. My first on the WSM. I love my 22 WSM. It is sooo good with temperature control. The more I cook on it the easier it gets.
The weekend started off grill. I did a 4-hour slow cook Ragu alla Bolognese, based on "the" original Ragu recipe as researched by the Culinaria Italia website. I highly recommend the site for Italian food lovers. This is the recipe:
https://culinariaitalia.wordpress.com/2008/06/29/ragu-alla-bolognese-authentic-recipe/
But back to BBQ. Last night the skies opened up and this morning, at zero-dark-thirty, everything was wet. I dried the WSM, loaded a half ring of coals and hickory chunks. I'm cooking a 7.5 pound flat rather than a whole Brisket because some of the company bailed out. I paid a pretty penny for it for it was perfectly trimmed right out of the cryovac. I injected the Brisket with beef broth and seasoned with just garlic salt and pepper. It sat like this for 12-hours in the fridge.
The Brisket went on Fat side up to crisp that side. My lady butcher recommended that I score the fat for flavor penetration. I did. Brisket on in the dark:
After 3 hours I flipped it over. There was no crust whatsoever on the non-fat side and a lot of juices from the injection, and then an hour later it stalled at 154 degrees. Here's the meat after the flip.
I left it on in the stall until the six and half hour mark so as to developed a nice bark. It hit 165 degrees by then. At that point I took it out and wrapped it in tinfoil with a half a cup of beef broth. It was so tender already the I could not hook it with a fork without breaking it apart. Sorry no pics! I stoked the coals with my new Steve Raichlen coal hoe, It's perfect for the 22 WSM.
It's been on wrapped for just over an hour and a half and it's ready at 203 degrees and off to the warming drawer, where it will stay at 170 degrees until ready to slice. That foil sure beats the stall in a hurry! I'll post more pics when I slice it and do the burnt ends
Oh, and an edit, I cooked this at 260~275 degrees...
the rest of the pics
The finished meal. It was super tender and delicious. Love the 22 WSM.
The Slices:
Burnt ends:
Plated with the CEO's pasta salad and baked beans:
All the best,
Jose
Last edited:
