Did a Brisket on the WSM using BGE Lump. Thanks BBQDoug

[BBQ101]

:lol: Well I had to pick up some new toy's and just tested them out. Got myself a Nu Temp 701 base station and 3 751 remote prodes. I also installed a Guru Eyelet. So I cooked my first brisket flat using Bills Rub as always on my briskets.

8) Thanks to BBQDoug Captain Morgan and Jim Minion who have been mentoring me on WSM cooking. I had a few temp spikes during the cook but I was able to get them under control. The flat was done at 11 hours and is resting in a cooler before slicing.

[BBQ101]

Pics
WSM Brisket 1 (http://www.kodakgallery.com/Slideshow.jsp?mode=fromshare&Uc=hf6f0k1.1296ke89&Uy=dvs9ra&Ux=1)

[rstcso]

That looks delicious! What temp did you keep Lucky at (disreguarding spikes)?

[BBQ101]

230 to 240 for most of the cook it spiked to 300 early on when I took my daughter to school. Later I kicked it back up to 300 to finish it time for dinner. It was Yummy. :wink:

[rstcso]

You've made me hungry. I need to get a WSM. I went to get some plan-ahead ribs from the freezer and there wasn't any :shock: . Here I sit with several jars of Pineapple Habanero and no ribs :cry: . I guess it's God's way of helping me lose weight. I'd cook a few slabs, but it's a lot of trouble firing up the larger pit just to cook a few. Well, the wife's on a business trip until the middle of next week. Sounds like time to do some internet shopping :twisted: .

[BBQ101]

It takes some getting use to but it cooks just enough for the four of us. Dont get me wrong I am looking forward to my Gator. I was just bored out of my gourd waiting for the house to sell.

[TB]

Yeah, the WSM is well designed and fun to cook with.

[Thom Emery]

I got a Big Drum Smoker coming in this week
I belive thats goin ta be fun cookin on

[Buckeye]

Pics
WSM Brisket 1 (http://www.kodakgallery.com/Slideshow.jsp?mode=fromshare&Uc=hf6f0k1.1296ke89&Uy=dvs9ra&Ux=1)

Lookin' mighty tasty, Professor! :P :P

[corndog]

Got one going right now on my WSM. I put it on around 6:30 last night. She sitting at about 160. Gotta go to my oldest daughters dance recital. Hopefully it will be done when I get home... The brisket is lookng great right now

[M38A1]

BBQ101 -
What are you using for the 'glazed' look after cooking? I know the meat won't have that color, and it looks like a mixture of wooster/rub that has been smeared on it.

Is that what people do when they turn in an entry for a cook-off?

Thx-

[BBQ101]

Good eye M I love to basted the finished brisket with the juices from the foil talk about Yummy. For comp I would have strained it with a coffee filter to get rid of the floaty bits :wink: . My Dad used to call it Irish Gravy pan dripping on toasted bread.

[BBQ101]

You wanna to baste it before you put it in your turn in box :wink:

[david brace]

Looks good to me...but how much was left over and how many did it feed? And what was the weight of it?

DB

[BBQ101]

:lol: I did not pay ask it to get on a scale :wink: I think 6 or 7 pounds.