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Location: Cambridge, MA
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My best brisket ever
I've always gotten whole briskets at Whole Foods and they have been worth the extra money. But I have heard that you can get prime grade briskets at Costco for less than half the price. This weekend was in the 70s and I needed to be working outside so a plan was made. But this time I rendered some of the trimmed fat and combined with some wagyu tallow to brush on the butcher paper for the last 3 hours of smoking. Pics to follow. I kept detailed notes for the whole day, screenshot of spreadsheet below. Used oak and a Weber Smokey Mountain 22".
This was definitely the best brisket I've ever done and having had Aaron Franklins, it was very close. Flat was tender and tasty and MOIST. very moist. Point was unctuous and decadent. If I'm 100% honest, it was TOO MUCH. The richness meter was pegged at 11. I had a little mild and tasty BBQ sauce with it, one that only accented the flavor, never overshadowed the smokey goodness and fat.          
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05-16-2021, 05:50 PM
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05-16-2021, 05:55 PM
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Don't forget the A1!
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05-16-2021, 06:27 PM
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That looks fabulous!
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05-16-2021, 07:52 PM
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It'll be legen-waitforit
Join Date: Jan 2002
Location: Calgary, Canada
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Nice! So 12 hours?
Did you cooler it or just pull off and cut?
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05-16-2021, 08:12 PM
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Quote:
Mine's more like: 6:00 AM : Put brisket on grill, stocked fridge with Coors 18 pack. 6:00 PM : Went to fridge, no Coors to be found. Brisket must be done.
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05-16-2021, 08:12 PM
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Do you eat all that char? I like char, but that is a little much for me. The gf would trim all that off.
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05-16-2021, 08:22 PM
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Location: Linn County, Oregon
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Waiting for Tabs to respond...can see it now. The great Brisket Challenge...Tabs vs. Shaun.
Too bad the chefs are so far apart geographically...
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05-16-2021, 08:28 PM
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Quote:
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05-16-2021, 09:41 PM
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Location: Arizona
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if anyone every goes thru Tehachapi there is a good place for ribs
Red House BBQ BBQ Restaurant in Tehachapi, CA | Red House BBQ I would make this place a destination on many motorcycle rides. |
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05-17-2021, 12:01 AM
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In Vino Veritas
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Quote:
Looks fantastic, btw!
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05-17-2021, 02:51 AM
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Why so much adjustment on the vents? The 22" WSM has always seemed to be pretty much set it and forget it.
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05-17-2021, 03:09 AM
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I've fussed with the vents less in the past but only did 8 hour, no wrap briskets which have been great. This time I used a lot more fuel and foil taped the door shut. Who knows. Will do one a month so next time we'll see.
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05-17-2021, 03:33 AM
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That looks awesome .... and delicious! I'm a novice compared to y'all, but my WSM seemed to dial back in to 225 no matter what I did ... low & slow, no poking wif a stick...
But ya can ... just 'cause you can 
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05-17-2021, 03:45 AM
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I have the 18" and it seems really finicky about the amount of water I use. The 22" always seemed to be easier to regulate temp.
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05-17-2021, 03:46 AM
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Brew Master
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Quote:
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Nick |
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05-17-2021, 03:48 AM
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Join Date: Apr 2002
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It's been a long time for me. I had a digital with one probe in the meat and the other probe I had right beside it on the upper grate. I dumped one chimney of hot coals in, another chimney full of unlit on top ... never touched again ... 14 hrs @ 225 .... easy.
There ain't a wrong way with a WSM ..... whew!
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05-17-2021, 03:55 AM
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Quote:
 I've been there. This brisket had an incredibly thick point so I wanted to be 235-245 to render all that internal fat but not dry out the flat. The point is like jello it's melt in your mouth and the flat was beefy smokey goodness so all the adjusting paid off. I think the few higher temp spikes may have been good too. Franklin is at 275 in his 1000 gallon rigs.
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05-17-2021, 04:10 AM
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Awesome! Just picked up a cabinet smoker and really want to get some Brisket smokin asap!!!
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05-17-2021, 07:11 AM
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that looks GREAT!!
but I have been braising my briskets lately. oy vey!!
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05-17-2021, 07:27 AM
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