Brisket in the WSM

[Las Vegan Cajun]

Started setting up the WSM at 10:00am, brisket was on at 10:30am.


Was able to hold the temps on the WSM between 260-290F.  Four hours later at 2:30pm the IT was 165F.


Wrapped with foil and back on the WSM.


At 4:00pm IT was 200F and it passed the toothpick test, so it was FTM time for a couple of hours.


At 6:00pm it was unwrapped and sliced for dinner.  Very juicy as I sliced it and the pull test was the best I have ever accomplished on a brisket.


I think I'm going to like this method of doing a brisket on the WSM. 

[MoHuka]

Excellent job LVC.....

[spuds]

PERFECTION Ralph!!!!!!

[sliding_billy]

Nice work.

[HighOnSmoke]

Awesome looking brisket!

[akruckus]

Man that looks good! Now I am hungry!

[Big Dawg]

I've never tried just the flat (that's what your looked like to me).  Looks like a great cook and it's great to be able to get it done is such a short time.  My packers usually take 10-11 hours in the WSM.  The with the resting period, I'm looking at 12-13 hours.

Going to have to give this a try.





BD

[tnjimbob]

Good looking brisket!

[Smokerjunky]

Looks great - I 'd like about a half-pound of that for lunch today please!!!

[smokeasaurus]

I'd hit that....

[TMB]

Send some I need to make sure it taste as good as it looks 

[Las Vegan Cajun]

I've never tried just the flat (that's what your looked like to me).  Looks like a great cook and it's great to be able to get it done is such a short time.  My packers usually take 10-11 hours in the WSM.  The with the resting period, I'm looking at 12-13 hours.

Going to have to give this a try.





BD

It is just the flat, I was in Sam's Club looking at the packers and I don't see how I could fit a whole packer in a 18.5 WSM, so I went with the flat cut instead.  I may have to try a packer in my PBC. 

[Big Dawg]

I've never tried just the flat (that's what your looked like to me).  Looks like a great cook and it's great to be able to get it done is such a short time.  My packers usually take 10-11 hours in the WSM.  The with the resting period, I'm looking at 12-13 hours.

Going to have to give this a try.





BD

It is just the flat, I was in Sam's Club looking at the packers and I don't see how I could fit a whole packer in a 18.5 WSM, so I went with the flat cut instead.  I may have to try a packer in my PBC.

No, I agree, I don't think there would be any way to fit a packer, even a smaller one (I've seem them under 10 lbs. at Sams) in the 18.5.

Yours definitely looks like a winner, though!





BD

[LostArrow]

If you drape  brisket ( or rib slabs ) over something like a 3 lb coffee can it will fit on a smaller surface

[Las Vegan Cajun]

If you drape  brisket ( or rib slabs ) over something like a 3 lb coffee can it will fit on a smaller surface

I agree to a point, the packers I was looking at in Sam's Club were about 3 foot long.  If I was to bend one that long in a 18.5 WSM it might be hitting the top of the lid.   Of course I could use the lower grate to clear the lid but that would be one helleva bend. Believe me I thought of that when I was looking at them but these packers were much bigger than my 18.5 WSM could handle.  Looks like I'm going to be in the market for another cooker soon.