Picture log - my first beef brisket on WSM (with your help) - BBQ Central

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Old 06-12-2005, 09:28 AM   #1
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Looks like your off to a great start crusing! Keep the pictures coming!
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Old 06-12-2005, 09:53 AM   #2
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That flat looks mighty good! You are off to a good start! =D>
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Old 06-12-2005, 10:09 AM   #3
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Cruising, I'd check your pit temp in about 1/2 hr just to make sure it hasn't dropped, or stopped climbing too much. Once you know it's stable, then leave it alone.
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Old 06-12-2005, 10:29 AM   #4
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yeah getting stable is the only work involved, once you have it staying where you want it, it will ride that way for hours! Just relax after you get there! Make some tater salad!
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Old 06-12-2005, 10:39 AM   #5
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everything is good so far.
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Old 06-12-2005, 10:40 AM   #6
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My first couple of cooks on my WSM, I thought something was wrong. That temp held so steady that I thought I was doing something wrong. Well now I know!
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Old 06-12-2005, 10:46 AM   #7
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Cruising,

It looks good. I'd put a heavier coating of rub on the brisket next time. It'll help with bark formation which will protect it from the heat.

Also I'd put the meat on after the temp stabilizes at 225 or so. What are you using for smoke?
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Old 06-12-2005, 10:48 AM   #8
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Quote:
Originally Posted by Cruising
It is sitting right around 225 right now. I just adjusted the vents just a drop shut from where they were so hopefully it will sit at this temp.

The meat is already at 115 (it's been about 50 minutes since I started). [-o<
Meat temp will stop rising (fast) soon. Then it will crawl along. Then you'll think it is going too slow. It could drive a man to drink.
And does.
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Old 06-12-2005, 10:50 AM   #9
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I'll dring to that! =D>
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Old 06-12-2005, 10:59 AM   #10
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You can close the top some if you need to. But try not to go past 1/2 closed. Not that far if you don't have to.
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