Brisket on the WSM...

I decided to try a brisket on the WSM for the first time this weekend. It turned out great!

The brisket weighed a little over 10 lbs before being trimmed, and a little under 10 lbs after being trimmed.

I put the brisket on the cooker at about 10 pm on July 4th, and used a combination of pecan, apple, and hickory chunks. I used the Minion method to light the WSM.

I was expecting the cook to take 10-15 hours, but much to my surprise I awoke at at 5 am (7 hrs after I put it on) and the internal temp was 185. So I got up and checked the temp in several spots, and sure enough, it was ready.

I wrapped it in foil, placed it in a cooler, and went back to bed. I woke up again around 8 am, and the internal temp was right at 140, so I started slicing. The brisket was very moist, and the bark had a great flavor.

I separated the point from the flat before wrapping in foil, and put the point back on the WSM for another 4-5 hours in an attempt to get some delicious burnt ends and pulled brisket.

I was kind of leery about smoking a brisket, as I was afraid it would come out too dry. However, with careful monitoring of the internal temp of the smoker & the meat, it all came out delicious!

Here are some pics from the cook:

Rubbed & ready to go

Inside of the brisket after the first few slices

Sliced brisket - lunch & dinner for a week!

Burnt ends & delicious pulled brisket - uber yummy sandwiches

Since it finished quicker than I expected, it made a great breakfast

...and a great lunch, too!