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Allrighty Then,

13lb brisket in 7 hours turned out goooood. It is very tender and juicy. Not much of a smoke ring so I have to work on that. This is my first brisket on the wsm so it was a bit of a learning curve. I look forward to the next one.<img><img><img><img>
 
brian j said:
wow. 13 lbs in 7 hours. have you checked your thermometers? i cooked two 11 lb'ers in a wsm this past weekend and one took 14 hours and the other took 18 hours.

I Am going to check them before anything else goes on.
 
Cliff first of all, the brisket looked incredible! Looked very juicy and you can tell by the pic's it was tender!

I'd certainly check your themometers as Brian suggested.

One of the reasons you didn't get much smoke ring is because of the temps being on the high side and the brisket cooking so fast. The slower you get the brisket above 140* the more prominent the smoke ring will be. Cooking at the higher temps probably shot the brisket out of that range fairly quickly. After you calibrate your thermometers there's a couple things you can do the help the smoke ring in the future. Put the meat on cold directly out of the fridge. You can also start out at a lower temp for an hour or so and then raise your desired temp after about an hour or so. I put my cold meat onto the WSM and then add the lit coals and let it gradually come up to temp. Hope this helps!
 
brian j said:
[quote="Larry Wolfe":1ct2tdkv]Cliff first of all, the brisket looked incredible! Looked very juicy and you can tell by the pic's it was tender!

I'd certainly check your themometers as Brian suggested.

One of the reasons you didn't get much smoke ring is because of the temps being on the high side and the brisket cooking so fast. The slower you get the brisket above 140* the more prominent the smoke ring will be. Cooking at the higher temps probably shot the brisket out of that range fairly quickly. After you calibrate your thermometers there's a couple things you can do the help the smoke ring in the future. Put the meat on cold directly out of the freezer. You can also start out at a lower temp for an hour or so and then raise your desired temp after about an hour or so. I put my cold meat onto the WSM and then add the lit coals and let it gradually come up to temp. Hope this helps!
freezer? that one is new to me. how about the fridge? :LOL:[/quote:1ct2tdkv]

Thanks for catching that Brian, I did indeed mean fridge!!!
 

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