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Old 12-13-2008, 07:17 PM   #1
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Weekend Brisket

I told the wife to wake me up at 5:30 am Sat morning. At 5:30 am on this Sat morning the wife woke me up. At 5:31 on this Sat morning I said.......I don't think so,,,,,,,, and went back to bed and didn't wake up till 9:00 am on this Sat morning.

I am now doing the brisket tonight like it is supposed to be done. OVER NIGHT.



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Old 12-14-2008, 12:31 AM   #2
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Well mo betta late than neva as my dear old Mama used to say. Looks like you got some great beginnings going on there. Ya know I knock out a big old whopper of a brisket in 8 hrs. on my electrified Brinkmann. You can put it on there at nine AM and have it for supper. As good as I can figger out from talking to a fella who stuck a gauge in his one time...it cooks in the general vicinity of 290. Guess the outdoors temp influences it some but so far I aint seen much differences in finishing times from hot to kewlish weather.

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Old 12-14-2008, 05:10 AM   #3
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Cliff, great "Hutsons" think alike! I got up at 5:30 this morning and have a 9 lb flat on the WSM and two chicks in the brine! This is my maiden cook with the WSM, but I fired it up on a test burn and it was pretty simple. I mean you have to figure Nick, Bruce,Larry, Greg, Finney, Cappy, and countless other could learn on one, jest about any plebian could too, right?
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Old 12-14-2008, 06:51 AM   #4
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I wish I had known about wsm's way sooner.

Temp spiked after six hours. That was the only issue that I had to deal with. I believe that I have fewer issues with my uds but I wanted this cook to take longer than eight hours so I could get some sleep.

Ater 10 hours the brisket is at 160 in the flat. I am going to poke around with the probe and see if that is accurate because this brisket was only 12 lbs.

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Old 12-14-2008, 07:47 AM   #5
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CLiff what did you season the brisket with. Wind has been tough here!
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Old 12-14-2008, 09:44 AM   #6
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Hey Cliff, that brisket looks awesome
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Old 12-14-2008, 09:51 AM   #7
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Quote:
Originally Posted by Woodman
Cliff, great "Hutsons" think alike! I got up at 5:30 this morning and have a 9 lb flat on the WSM and two chicks in the brine! This is my maiden cook with the WSM, but I fired it up on a test burn and it was pretty simple. I mean you have to figure Nick, Bruce,Larry, Greg, Finney, Cappy, and countless other could learn on one, jest about any plebian could too, right?

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Old 12-14-2008, 10:38 AM   #8
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You heard me!

Winds are around 25 sustained and gusting to 35. Temp, thankfully about 43. She is holding around 230 deg. for about 6 hours now. If I have to, I am going to finish it in the oven while I do the chickens.
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Old 12-14-2008, 10:55 AM   #9
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Need to see the pics Woody to believe it! You know the drill!

Cliff the brisket looks great, are you going to foil it?
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Old 12-14-2008, 11:47 AM   #10
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The brisket's lookin good can't wait for finished pics!!
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