First WSM cook...added the pics

[Gary in VA]

Last night at 9:00 I plopped on two 10 lb briskets on the new WSM.. i figure.. why not test this thing out right... I put them on when the dome temp hit 220 and by 11:00 it had leveled out to about 245... I went to bed and didnt bother the thing til 7:00 am this morning. THe temp at that time was 208, brisket was at 156, after a little stir of the coals and adding a lil more charcoal, the temp was back up.

the first brisket came off at 11:30 (bottom) and the other one at 1:30 pm.. i gave each one 2 hours in foil in the cooler. Both were the most tender briskets I have cooked. Could have been a bit juicer.. I normally foil brisket flats at 170 but did not foil these whole packers.

overall I am very pleased with the WSM and especially the ability to get some sleeeeeeeeeeeeeep.

ok.. here are the pics

 

[cleglue]

The WSM is a sleeping machine. It does allow sleep.

 

[john pen]

Sounds like a successful cook..can't wait to see the pics to verify it actually happened..lol (no pics, no cook)...

I was thrilled with my first overnight WSM cook..I still got up every hour for the first few to check on it...habit from the ol' stick burner...

 

[Bill The Grill Guy]

Sounds good Gary, of course until we see those pics. NO PICIE, NO COOKIE.

 

[Puff1]

Isn't it great!
I think Finney (He used to post here) coined the phrase.
We're Sleepin' Man 8)

 

[Gary in VA]

pics added to original post

 

[LarryWolfe]

Beautiful job Gary!!! Nice bark and smoke ring!!

 

[Bruce B]

Good looking cook Gary. Welcome to the "club."

 

[Bill The Grill Guy]

Good looking brisket there Gary. The answer is still NO!

 

[ScottyDaQ]

Sure does look yummylicious.

 

[Finney]

pics added to original post

Is this why you called me asking for brisket pics? :twisted:

 

[Gary in VA]

pics added to original post

Is this why you called me asking for brisket pics? :twisted:

shhhhhhhhhhhhhh........

 

[Puff1]

Looked real good Gary.
So what do you think of the WSM?

 

[Oz]

Gary, did you trim the fat cap off? Looks goooood!

 

[Gary in VA]

trimmed the fat cap down a little bit.. cooked it point down ...

The bark was pretty tough.. I may try the next one with fat cap up and point down...

Was the most tender brisket I had ever cooked.. but maybe not the most moist, since I didn't foil at 170 like I would normally foil a flat on my lang.

but I tell ya one thing... a person could fall in love with that chopped point on a sammich... ummmmm goooood

 

[john a]

Yep, that's a mighty fine looking brisket.

 

[DATsBBQ]

Looks real good

 

[Cliff H.]

Nothing wrong with that at all.

Do you think you will foil the next one ?