Hugh Crackman Posted June 13, 2021 Share Posted June 13, 2021 Hey all, I've just gone from a weber Kettle 57 to a 57cm WSM. (Personal opinion) on the kettle I was smoking brisket to almost perfection... so I upgraded to my WSM and we'll completely over done my brisket today, temperatures seemed on point but it came out really dry?! So I wrapped the brisket at 165, and cooked to 195 before resting for 2 hours. I used the minion method and spritzer from about 2 hours in (total smoke 5 hours before wrap)... has anyone else had this or got any tips to prevent a dry brisket Quote Link to comment Share on other sites More sharing options...
The Chairmaker Posted June 13, 2021 Share Posted June 13, 2021 How long total cooking time? How did it probe? Did you put any liquid in the foil when wrapping? Quote Link to comment Share on other sites More sharing options...
Simon Posted June 14, 2021 Share Posted June 14, 2021 How often have you used the WSM? Could it just be a bit of teething pains as it’s your first time doing brisket on the WSM? Quote Link to comment Share on other sites More sharing options...
Hugh Crackman Posted June 14, 2021 Author Share Posted June 14, 2021 14 hours ago, The Chairmaker said: How long total cooking time? How did it probe? Did you put any liquid in the foil when wrapping? 6 hours on smoke, I did have some apple juice mixed with water in the foil. I'm thinking now that I probably didn't have enough and should used a foil tray Quote Link to comment Share on other sites More sharing options...
Hugh Crackman Posted June 14, 2021 Author Share Posted June 14, 2021 6 hours ago, Simon said: How often have you used the WSM? Could it just be a bit of teething pains as it’s your first time doing brisket on the WSM? Could be, it was my very first cook on the WSM. I had the smoker between 205 and 225. It seemed steady through out both on probe and the factory fitted gauge. The meat tasted well, great smoke ring as I say just a bit dry. Quote Link to comment Share on other sites More sharing options...
Justin Posted June 14, 2021 Share Posted June 14, 2021 How did you rest it? Quote Link to comment Share on other sites More sharing options...
The Chairmaker Posted June 14, 2021 Share Posted June 14, 2021 9 hours ago, Hugh Crackman said: 6 hours on smoke, I did have some apple juice mixed with water in the foil. I'm thinking now that I probably didn't have enough and should used a foil tray 6 hours sounds very short for a brisket. My last was a 6kg one and it had something like 13 hours cooking and a couple of hours in a warm box. 1 Quote Link to comment Share on other sites More sharing options...
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