Thursday Brisket

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Cliff H.

Master Chef
Joined
Mar 18, 2006
Messages
6,143
Location
Jonesboro, Arkansas
Smoking a 12 lb packer for supper tomorrow. I have a lot going on in the WSM. I am doing a combo mod. Sand in the wsm pan. On top of that I have four golfball size foil balls and on top of that I have a foiled 14" clay saucer.

Temps dialed in at 255 in the dome. after a couple of hours. I am using Royal Oak Lump for the first time. It has nice mix with a few nice big chunks.

It was almost to big for the smoker.

 
Temps have been bouncing a bit between 247 and 258. I have one vent closed and the other two are closed down to finger nail shaped openings.

I am going to bed. ;)
 
Sorry to take so long. I have been making Q and laying laminate. Here we go:




The brisket took about 12 hours to get done. The burnt ends took another four hours. My close ups didn't come out good. I'll fix that right before I eat them.

I was most impressed with the Royal Oak Lump. It held bbq temps for about 19 hours on one load and a couple of handfulls.
 
Looks dry in the pic but it don't taste that way. :D

I have got to step up my procedure and include capturing the juices and painting it on the brisket.
 
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