Gary in VA
Head Chef
Last night at 9:00 I plopped on two 10 lb briskets on the new WSM.. i figure.. why not test this thing out right... I put them on when the dome temp hit 220 and by 11:00 it had leveled out to about 245... I went to bed and didnt bother the thing til 7:00 am this morning. THe temp at that time was 208, brisket was at 156, after a little stir of the coals and adding a lil more charcoal, the temp was back up.
the first brisket came off at 11:30 (bottom) and the other one at 1:30 pm.. i gave each one 2 hours in foil in the cooler. Both were the most tender briskets I have cooked. Could have been a bit juicer.. I normally foil brisket flats at 170 but did not foil these whole packers.
overall I am very pleased with the WSM and especially the ability to get some sleeeeeeeeeeeeeep.
ok.. here are the pics
the first brisket came off at 11:30 (bottom) and the other one at 1:30 pm.. i gave each one 2 hours in foil in the cooler. Both were the most tender briskets I have cooked. Could have been a bit juicer.. I normally foil brisket flats at 170 but did not foil these whole packers.
overall I am very pleased with the WSM and especially the ability to get some sleeeeeeeeeeeeeep.
ok.. here are the pics