Brisket

[brewbama]

You can't beat a packer brisket in 5 hrs. Here's how I do it:

Trimmed a packer and dusted with SPOG (equal parts salt, pepper, onion powder, and garlic powder)

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Smoked on Mesquite at 350*F started at 11:00

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Here's how I get the WSM to 350*F

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At 2:00 when 170*F internal, placed the brisket in a disposable foil pan and covered with alum foil.

Probe tender by 4:00:

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I'll re-cover and let it rest then slice at about 5:00.

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Cheers!

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[dallasdb]

So you still have heat and smoke going from 2:00 to 4:00?

Looks delish!

 

[JonM]

I'm totally fascinated by the trick to get the WSM up to 350. The bottom vents are all wide open too I bet?

 

[brewbama]

So you still have heat and smoke going from 2:00 to 4:00?

Heat yes. Smoke no.

I'm totally fascinated by the trick to get the WSM up to 350. The bottom vents are all wide open too I bet?

Yes, and the water pan is dry.

 

[MindenMan]

I had an old timer once tell me the only thing that doesn't get a water pan is jerky. How are the12 hour brisket guys smoking w/o water and not drying out their meats, injection?

 

[brewbama]

I had an old timer once tell me the only thing that doesn't get a water pan is jerky. How are the12 hour brisket guys smoking w/o water and not drying out their meats, injection?

No clue. I haven't used water in the pan for several years. For any cook.