Brisket cook started an hour ago

[Smoking77]

We'll see how it goes. Have the CyberQ set on the WSM to 245 degrees. Salt and pepper rub. A couple chunks of hickory and oak with Fogo charcoal. Was able to get everything started before the 3-year-old woke up. As always, thanks for all the help. Because of y'all, I'm getting better and better at BBQ with each cook. Unfortunately, my pictures of said BBQ will always look horrible. Have a great Sunday.

[Rfhd69]

Looks good so far! Are you using water? Or running it hotter and faster?

[Smoking77]

Thanks! Yes, using the water pan. Gonna keep it running at around 345. Haven't tried a hot and fast brisket (haven't tried many briskets actually). I hear good things about that method.

[Rfhd69]

Nice! I always run water but have heard success stories on both sides. I run 250-275. That thing is gonna turn out awesome. Be sure to let it rest!

[Smoking77]

Will do! At hour 8, the temp creeped up to 260. Added more water to the pan and spritzed the coals. Came back down to 345 and leveled off.

[smokin fool]

Pics look good to me as does that brisket.
Good luck with your smoke.

[mountainsmoker]

Looking good. Do you have a water pan in there to create some moisture. Moisture will help the smoke stick to the meat.

[Smoking77]

Yep. Using the water pan. Half gallon maybe?

[RonB]

You are off to a good start.

[Smoking77]

So, it turned out pretty good. The flat was a little dry but tasty. The point was fantastic. As for the flat, I started probing at 180 before I wrapped it, and checked it about every 10 degrees. Funny thing was, it never got probe tender. When it got to 210, I pulled it because I didn't want the point to dry out. This was a SRF waygu. Any reason why the flat wouldn't get probe tender?

Also, I think I'm going to start a new thread where people post their ugliest cutting boards. Because I think I'd win.

[holehogg]

That looks like a fine cook.
Excellent job done.

[Smoking77]

Thanks!

[Greygoose]

You get bragging rights
remember every piece of meat is different
Not all the same and ur lookin for a 95% consistency in the best cut of the smoke
Fat is ur friend unless ur going to the Dr.

[mountainsmoker]

Smoking77 I have looked at all of your pictures to see if I can come up with a reason that beautiful piece of Waygu brisket might have been a little dry fo you. The only thing I can see is that there is not a fat cap on top of it. There should be about a 1/4" fat cap on top of a brisket when you start your smoke. While most of it will melt and run down the sides it keeps the underneath moist. I can tell it is a great piece of brisket as it has the fat line running through the middle.

That was an expensive piece of meat to come out dry for you. I would also recommend never taking a brisket past 203 degrees as it will go up another 10 - 15 degrees as you leave it setting on a platter covered waiting to serve your guests.

Good luck with your next one. Here is Meatheads recipe and as you see he leaves a 1/4" of fat. https://amazingribs.com/tested-recip...et-texas-style

[Smoking77]

mountainsmoker Yeah, the fat cap on most the flat was probably around 1/8" out of the bag. Didn't really do any trimming on that. Made a beans recipe from Aaron Franklin's book, so I took a few slices from the dry end and added them to the pot.

Looking forward to cooking another one.