Working on my brisket technique

[Talon 1]

Here's a pic of the brisket I cooked Friday night.

The brisket was a 12 pound packer before trimming. Cook was done on a WSM 22 inch at 235 degrees for 10.5 hours to 180 degrees internal. I'm working on my "feel" technique for determining when a brisket is done. In the past, I've gone by 195 degrees and the brisket was a little dry.

I controlled and monitor cook temps with a CyberQ to keep things stable but do my final temp checks with a Thermapen. Brisket was rubbed with salt and coarse ground black pepper. I wrapped it in butcher paper at 165 degrees to make it more moist, since my last few that were not wrapped were drier than I would like.

I made the KC Classic sauce from this site with a couple of twists; I added 1 1/2 tsp Chipotle powder and used Bragg's cider vinegar (unfiltered). I searched for tamarind paste but could only find a liquid tamarind product, so I used that. That sauce is now my wife's new favorite.

[Mike Nilsen]

Looking good brother. How'd it turn out? How'd you like the wrapped vs unwrapped?

[martybartram]

I'll take the fifth slice from the left please...that thick one That is looking good! Love it when a new twist on a sauce hits right!

[RonB]

That does look good. If you are having trouble with it drying, try not slicing until you are ready to plate it. And I do mean no delay from slicing to eating. Brisket dries out quickly. I think most of the great bbq places in Texas don't slice until you place your order. At Franklin BBQ they sliced ours while we watched.

[marshall]

Looks amazing! I am on the fence about get the 22 wsm, do you have to do much to the pit to keep that temp. for 10.5 hrs? (add charcoal, wood, work vent etc) or is it kind of set it and forget it?

[kmhfive]

How long do you hold the brisket in a Cambro after you pull it from the smoker? I allow a minimum of 2-hours and up to 4-hours if I can. Once probe tender, the heat has broken down the tough connective tissues into gelatin, but the rest allows that gelatin to spread out into the meat a little more evenly. 10-12 hours in smoke drives a lot of water out, but allowing the gelatin (which retains water) to even out will help give a juicy feel to the meat.

And, as already said, only slice when you're ready to serve and immediately eat!

Enjoy good food!

[Talon 1]

Looks amazing! I am on the fence about get the 22 wsm, do you have to do much to the pit to keep that temp. for 10.5 hrs? (add charcoal, wood, work vent etc) or is it kind of set it and forget it?

I added some charcoal at about 8 hours but, as it turned out, the original fill would have completed the cook.

WSM is good about holding temps once you figure out the vent settings. Wind is the biggest problem in spiking temps, from my experience. I bought a CyberQ to control temps and that is a game changer. I highly recommend DigiQ or CyberQ for ribs and briskets.

[Talon 1]

How long do you hold the brisket in a Cambro after you pull it from the smoker? I allow a minimum of 2-hours and up to 4-hours if I can. Once probe tender, the heat has broken down the tough connective tissues into gelatin, but the rest allows that gelatin to spread out into the meat a little more evenly. 10-12 hours in smoke drives a lot of water out, but allowing the gelatin (which retains water) to even out will help give a juicy feel to the meat.

And, as already said, only slice when you're ready to serve and immediately eat!

Enjoy good food!

1.5 hours in my faux cambro, which is a plastic cooler with old towels on top.

[Talon 1]

Looking good brother. How'd it turn out? How'd you like the wrapped vs unwrapped?

I will wrap from now on. This brisket was more moist than unwrapped efforts in the past.

[DWCowles]

Looks good!