re: More Brisket Help

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Ok, I thought I would start my own thread instead of hijacking someone else's thread. Here goes.

I have a WSM bullet. I have used it a few times to do ribs, chicken, beef shoulder, pork loin, and sausage. I have the operation dialed in. I can hold 225F for as long as I need. It is now time to try a brisket. I am going to do a 9 lb packer Saturday for the UCF game. I will be using the wrap in foil and place in the cooler to finish method. Please find below my questions. Thanks to everyone in advance for their help.

1. How long on the smoke and how long in the cooler? I think I have seen on this site that for a 9 lb packer to go 7 hrs on the smoke (@225F) and 2 hours in the cooler? Or maybe I saw 9 hrs on the smoke and 2 hours in the cooler? Please advise.

2. I will be using Bolner's Fiesta Brisket rub. What are everyone's thoughts on how long before cooking to rub the brisket down?

3. Has anyone tried anything other than water for the pan in the smoker?

Thanks again for the help!
 
I think you'll need more time overall. I'd expect closer to 14 or more hours total with at least 12 of those on the 225 degree smoker. I wouldn't take the brisket off the smoker until the internal temperature is 180 or so, however long that takes.

I apply the rub at least several hours before starting to smoke. The cleanest method I've found is to put the brisket in a sturdy plastic bag and pour in the rub. Work the rub in from the outside of the bag until it's uniformly applied. Leave it in the bag until you're ready to smoke and then discard the bag. Properly done, there's no messy cleanup.
 
1. You need more time on the smoker. Since the game is at 2:30, I suggest you put it on about 10 the night before. You can always take it off the grill when you hit your temp and then toss it in the cooler to rest, but you can't make it cook any faster.

2. I am not picky on my rub. It can go on the night before and sit in the fridge or it can go on when I put the meat on the smoker. Best way for zero clean-up is to put the brisket on the smoker, apply rub, turn over, apply rub and you are done. All excess goes to the water bowl.

3. I used sand once and tried to cover it in tin foil. It was messy. Really messy. You have to be careful with this method b/c if you don't leave enough room for the fat in the sand, it will spill over and you will have a grease fire on your hands.

Check out virtualweberbullet.com for more great cooking info.

good luck!
 
The water in the smoker is there as a large thermal mass to help regulate the temperature. Adding anything other than water is just a waste. And make sure it doesn't run dry or your temp may go up too much.
 
You will see 1-1.5 hours per pound cooking time quoted quite often on the weber/ bbq sites. For a 9-10lb brisket on my WSM, I have found ~12 hours to be a good mark, assuming a constant 215-225F at the top grate. I measure temp in the flat (180-185F) and check for tenderness. I then foil/ wrap in towel/ place in cooler for an hour or so.

If you're firing up the smoker for a long cook, you may want to throw a pork butt on the top grate, and your brisket on the bottom. 2 for 1, and the butt helps keep your brisket moist. I also cook brisket fat side up, as the WSM runs hotter at the top of the dome lid. Works well, but I understand there are different thoughts on this.

I also use a larger Brinkman waterpan that picked up for $5 at BassPro. Don't have to refill your water.
 
Thanks for the input everyone! It is appreciated. I will be putting the brisket on early in the morning so we can eat around 1900 or 2000 hrs. Thanks again! Hookem' Horns and beat UCF!
 
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