Russell McNeely
TVWBB Wizard
Yesterday, I cooked my best brisket thus far on the WSM. I started with a "Choice" grade 9.07 lb. "trimmed" brisket. I wanted an untrimmed packer but had trouble finding one that I liked that was choice grade so ended up with this one. More trimmed than I like, but still had a decent amount of fat on it.
Got up early Saturday morning, seasoned it with K salt, pepper, garlic powder, paprika, and ground mustard and placed it on the WSM with Blue Kingsford and about 5 chunks of Oak wood. A foiled, dry pan was used.
Self-portrait. Can see my daughter too.
This is about 4 or 5 hrs in
When the meat was at about 155, I placed it in a foil pan with a little water and put it in the oven at 250 to finish. I put a rack of baby backs on the top rack and then went about some honey-do's.
We had some company later that evening so that was the last pic that was taken yesterday. I did manage to get a couple of shots of left-overs today however. Wish I could have taken more yesterday of the finished product.
Brisket didn't have much smoke ring, but as far as tenderness, moisture, and flavor this was the best brisket I've ever cooked. It was "jiggly" when I took it out of the oven.
Pull-apart (not fall apart) slices
After removing the point from the flat, I placed the point back in the foil pan, put some more rub on, covered it, and put it back in the 250 degree oven for about 3 more hours. Wow it was amazing!
The ribs were good too but the brisket stole the show!
Thanks for looking!

Got up early Saturday morning, seasoned it with K salt, pepper, garlic powder, paprika, and ground mustard and placed it on the WSM with Blue Kingsford and about 5 chunks of Oak wood. A foiled, dry pan was used.
Self-portrait. Can see my daughter too.

This is about 4 or 5 hrs in


When the meat was at about 155, I placed it in a foil pan with a little water and put it in the oven at 250 to finish. I put a rack of baby backs on the top rack and then went about some honey-do's.

We had some company later that evening so that was the last pic that was taken yesterday. I did manage to get a couple of shots of left-overs today however. Wish I could have taken more yesterday of the finished product.
Brisket didn't have much smoke ring, but as far as tenderness, moisture, and flavor this was the best brisket I've ever cooked. It was "jiggly" when I took it out of the oven.
Pull-apart (not fall apart) slices




After removing the point from the flat, I placed the point back in the foil pan, put some more rub on, covered it, and put it back in the 250 degree oven for about 3 more hours. Wow it was amazing!
The ribs were good too but the brisket stole the show!
Thanks for looking!