Smokey Lew
Head Chef
I was asked if I could bring some BBQ to our relatives Easter lunch tomorrow so I decided it was time to do a brisket. Cooked a small brisket last week on the WSM and heated it up later using some of Waler Jetton's mop. It was delicious. Going to use the same method for the cook as last time but baste with the mop as it cooks this time.
Scored the fat cap and rubbed in a liberal amount of Suckle Busters Competition Rub. Made sure it got down through the scores of the fat cap and onto the meat. Scores should help with the mop process and allow more flavor to penetrate the brisket. At least that's the plan.
Going to cook it straight through at 250 degrees with pecan and some red oak for smoke. Looking for an internal temperature between 185 and 195 in the thickest part of the brisket before I pull it and foil it for the cool down. The brisket is a 9 pounder so it should take about ten or eleven hours to get there with the basting and all.
We shall see . . .
On the WSM at 1:00 p.m.
Three hours in and mopped 3 times now. Internal temperature is 164 degrees.
5.5 hours in and mopped 5 times. Internal temperature at 175 degrees.
9:30 p.m. (8.5 hours in) Pulled brisket at 200 degrees after getting sidetracked watching a movie. Wrapped it in foil with more mop and then snuggled it in an ice chest with bath towels to rest an hour or so. Plan to put it in fridge and reheat tomorrow before going to Easter lunch. Happy Easter everyone.
9:00 a.m. Easter morning. Sliced brisket up cold and plan to warm up with more mop just before leaving for lunch. Tasted it cold . . . YUM, YUM. This came out great!
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Scored the fat cap and rubbed in a liberal amount of Suckle Busters Competition Rub. Made sure it got down through the scores of the fat cap and onto the meat. Scores should help with the mop process and allow more flavor to penetrate the brisket. At least that's the plan.
Going to cook it straight through at 250 degrees with pecan and some red oak for smoke. Looking for an internal temperature between 185 and 195 in the thickest part of the brisket before I pull it and foil it for the cool down. The brisket is a 9 pounder so it should take about ten or eleven hours to get there with the basting and all.
We shall see . . .
On the WSM at 1:00 p.m.
Three hours in and mopped 3 times now. Internal temperature is 164 degrees.
5.5 hours in and mopped 5 times. Internal temperature at 175 degrees.
9:30 p.m. (8.5 hours in) Pulled brisket at 200 degrees after getting sidetracked watching a movie. Wrapped it in foil with more mop and then snuggled it in an ice chest with bath towels to rest an hour or so. Plan to put it in fridge and reheat tomorrow before going to Easter lunch. Happy Easter everyone.
9:00 a.m. Easter morning. Sliced brisket up cold and plan to warm up with more mop just before leaving for lunch. Tasted it cold . . . YUM, YUM. This came out great!
Uploaded with ImageShack.us