Jan 6, 2008 #1 R rprata Assistant Cook Joined Nov 3, 2007 Messages 28 On the WSM, Drum-style (no water pan, fat dripping on the coals.) 5.5lb Choice flat from BJ's. Rubbed with wooster, S/P/G 1:1:1. Should be pretty good. I'll post the results..
On the WSM, Drum-style (no water pan, fat dripping on the coals.) 5.5lb Choice flat from BJ's. Rubbed with wooster, S/P/G 1:1:1. Should be pretty good. I'll post the results..
Jan 6, 2008 #3 Finney Master Chef Joined Jan 4, 2005 Messages 8,563 Location Savannah, GA and Somewhere near Lexington, NC Can't beat cooking on a WSM with no waterpan (once you learn t control temps)... I love the sound (and smell) of the fat dripping down into the coals.
Can't beat cooking on a WSM with no waterpan (once you learn t control temps)... I love the sound (and smell) of the fat dripping down into the coals.
Jan 6, 2008 #4 C Captain Morgan Chef Extraordinaire Joined Jan 18, 2005 Messages 14,162 Location Myrtle Beach can't wait for the results on this one!
Jan 6, 2008 #5 OP OP R rprata Assistant Cook Joined Nov 3, 2007 Messages 28 Update: Brisket is done. Still in foil, after ~2hr rest: Slices: Nice and moist, nice smoke ring: Burp.
Update: Brisket is done. Still in foil, after ~2hr rest: Slices: Nice and moist, nice smoke ring: Burp.
Jan 6, 2008 #6 Puff1 Chef Extraordinaire Joined Feb 3, 2006 Messages 12,331 Location Warren, Mi. Very nice. How was the flavor? burp
Jan 6, 2008 #7 Nick Prochilo Chef Extraordinaire Joined Jan 4, 2005 Messages 16,367 Location Long Island, N.Y. What Puff said! That looks pretty darn good!
Jan 6, 2008 #8 OP OP R rprata Assistant Cook Joined Nov 3, 2007 Messages 28 I'm now a huge fan of the wooster /S/P/G rub on brisket. Great smoke flavor. Didn't even use any sauce .. definitely a winner!
I'm now a huge fan of the wooster /S/P/G rub on brisket. Great smoke flavor. Didn't even use any sauce .. definitely a winner!
Jan 6, 2008 #9 john pen Master Chef Joined Jan 25, 2005 Messages 5,084 Location Western NY how long was the cook w/out the waterpan..and what temp ?
Jan 6, 2008 #10 OP OP R rprata Assistant Cook Joined Nov 3, 2007 Messages 28 It ran around 250 for the first 2.5 hours or so, then it went up to around 300, even with all the vents closed. Entire cook was ~4 hours. Rest 1 1/2 hours.
It ran around 250 for the first 2.5 hours or so, then it went up to around 300, even with all the vents closed. Entire cook was ~4 hours. Rest 1 1/2 hours.
Jan 7, 2008 #11 J john a Executive Chef Joined Jan 20, 2006 Messages 3,432 Location Daytona Beach, FL Nice looking brisket, send me some
Jan 7, 2008 #12 007bond-jb Master Chef Joined Dec 29, 2006 Messages 6,429 John A. said: Nice looking brisket, send me some Click to expand... Me too
Jan 7, 2008 #13 Cliff H. Master Chef Joined Mar 18, 2006 Messages 6,143 Location Jonesboro, Arkansas That looks great.
Jan 7, 2008 #14 SteerCrazy Head Chef Joined Apr 26, 2006 Messages 2,089 Location Kansas City looks nice and juicy, great job!