Friday Night at the Brisket Cook - BBQ Central

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Old 06-01-2007, 09:59 PM   #1
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Friday Night at the Brisket Cook

The last cook didn't go so well so I decided to get back on the hoss. I picked up a nice 12 lb packer at Sams.

I took a couple of steps back for this cook. I removed the ECB Charcoal pan that I filled with a whole bunch of sand and replaced it with the wsm water pan filled 1/3 with sand.

I had the brisket rubbed with the last of the TX BBQ Rub Brisket Blend that I had and it just looked like it wasn't enough, so I shook on a health dose of WRO. I am hoping that the two go well together.

As I was placing the brisket on the grate one side slipped off and the whole $%#^%&$ took a nose dive into the foiled water pan. I caught my breath and got it rearranged.

It all went on by 8:30 cuz I want plenty of time to get the wsm settled in. The temps are running a bit on the high side. 270 in the dome. I'll take it.

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Old 06-01-2007, 10:04 PM   #2
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Look's tasty to me. Better wrap it up and put it on dry ice and send it to me for evaluation.
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Old 06-01-2007, 10:40 PM   #3
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Looks good so far.

I always have a problem whenever I use sand seems to run too high. I stick with the water unless I am doing chicken and then I always use sand.
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Old 06-02-2007, 12:23 AM   #4
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Temp has settled in around 250. Internal temp is at 155. I am about to call it a night.
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Old 06-02-2007, 07:08 AM   #5
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Sound like you are off to a good start.....I've never had an issue with sand and high temps...I just shut stuff down early before the temp gets to high...
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Old 06-02-2007, 07:14 AM   #6
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Quote:
Originally Posted by Diva Q
Looks good so far.

I always have a problem whenever I use sand seems to run too high. I stick with the water unless I am doing chicken and then I always use sand.
Danielle,
The trick to using sand is to control your temps early while they're climbing. Typically you should make your bottom three vent adjustments from 100% open to 75% closed around the 200* mark and that should settle the WSM in around 250*-260* dome range. That depends two on how many lit coals you intially start off with. I've gotten into a habit of closing my bottom three vents down to 75% closed when the dome hits 185* and I start of with 10-15 lit coals. That brings the temps up really slow, but they are rock solid stable for the entire cook and that's typically the only adjustment I make!


Cliff that brisket is gonna be killer! I think the 1/3 full Weber Pan will give you great results, that's how I load mine.
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Old 06-02-2007, 07:50 AM   #7
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Looks good!
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Old 06-02-2007, 08:20 AM   #8
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Temp kinda acted crazy on this cook but its all good. At 2:00 am the dome temp was 295 so I took minor evasive action. At 4:00 am temps were down to 198 and falling so I took minor evasive action again. At 6:00 am, temps were over 300. I made one final adjustment and an hour later the internal temp was at 160 so it all went in the foil.

The adjustment I am speaking of were taking the vents from 1/8 closed to 1/4 closed or some combination of the two. Never a major adjustment.

I think I have some unwanted air getting around my vents or door. One of the daisy wheels is very loose and I have no idea how to tighten it up since it appears to be pop rivited in place.

This brisket smells and looks 100% better than the one last week.


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Old 06-02-2007, 08:39 AM   #9
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Looks good to me. Lets eat.
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Old 06-02-2007, 09:40 AM   #10
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Looking really good.
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