This weekend, I plan on cooking my first brisket on my 18.5 inch WSM! Based on the "homework" I’ve done, here’s the plan I’ve put together for the cook. I am curious if what I’ve got is a good plan, if there are any roadblocks I’ll run into, anything I’m leaving out, etc. Thanks in advance for any feedback you can provide!
Smoked Brisket
12 pound USDA Choice Angus Brisket.
Cooking Plan:
Smoked Brisket
12 pound USDA Choice Angus Brisket.
Cooking Plan:
- Thursday night
- Trim the brisket
- Separate the point and flat.
- Dry brine w/salt
- Optional: go ahead and do a layer of seasoning
- Friday Night
- Earlier in the evening: Get the smoker all set up for use, foil laid out, etc.
- 10:00pm - fire up the Smoker
- 11:00pm - put on Brisket @ 225-250 degrees
- Point/flat can be on the same grate, if possible. If not, put point on top/flat on bottom
- Put probe in the flat
- Set pit temperature alarms for 215 low and 275 high
- Set meat alarm for 160
- Saturday
- Whenever temp hits 150-160ish (maybe 8:00am or so?)
- Wrap in foil
- Put back on smoker for as long as the it will maintain the necessary heat
- When/if necessary: move inside to oven at 230-240ish
- When flat hits 203
- Take flat off smoker/out of oven.
- Place in cooler, wrapped in numerous towels with probe still in. Let rest until temp drops to 140-150 degrees
- Start making the burnt ends with the point. Make sure the temp
- On the point is around 195ish before cutting to make burnt ends
- When the point hits 195ish (while flat is resting in the cooler): Making the burnt ends:
- Let the point rest for about 30 minutes-1 hour (depending on how soon we need to eat) wrapped, in the cooler with the flat.
- After 30 minutes to an hour in the cooler, Take the point out and cut into half inch cubes
- Put the cubes in a disposable aluminum pan
- Add a layer of big bad beef rub and about 1 cup of bbq sauce
- Mix it up, and put another light layer of rub on top.
- Put the whole pan back on the heat for another 1-2 hours (perhaps until flat is done resting?)
- 5:00ish: Slice/serve Brisket/burnt ends
- Whenever temp hits 150-160ish (maybe 8:00am or so?)
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