WSM Brisket
20 hours, 46 minutes
Costco 16.30 LB prime. Trimmed more than I usually do. Trimmed as much of the deckle as I could without maybe over doing it. Could have probably trimmed more of the deckle out but didn’t want to mess it up.
Usual rub with mustard binder. Holy cow, little extra pepper, and a splash of lawrys
Going to foil ball the bottom so it fits.
Will spritz after hour 4 and specifically the ends where the hot spot zones hit the ends of the brisket.
Once through the stall like 170-180 will foil boat it and probably put in oven.
Aiming for slower than usual. Aiming for 225-250 the entire way
Once probe tender and 203ish I will let it rest until 165 temp and then will put in turkey roasting oven on warm/150 and let it hot hold for TBD hours
Had lid open to clean the grate.
Meat on. Had to put foil ball under it to make it fit
Spritz the area around the hot zones. Nothing is looking too crispy. Seems like it’s doing OK.
Flare up from having the lid open for so long
Flare up from having the lid open for so long
Covered the flat corners in foil where it was looking a little crispy.
Removed rendered fat tallow from pit
Bark formation looking good and the color is also good. Going to do foil boat soon. Probably 170 for both point and flat
Bark formation looking good and the color is also good. Going to do foil boat soon. Probably 170 for both point and flat
Touch & feel on the bark for wrap ready. It’s very tight and tough. especially the top Mohawk thing that I didn’t trim off and should have.
There’s a small amount of pooling on the flat and I poured it out
Going to foil boat at 180 instead of 170
There’s a small amount of pooling on the flat and I poured it out
Going to foil boat at 180 instead of 170
Foil boat. Put in oven and oven set to 260
Injected the flat with tallow
Probe check. Lots of resistance still in both point and flat
Probe check. Point felt good. Flat still not probe tender
Removed from oven and put into electric turkey roaster at 150
