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Brisket on WSM

James MBJames MB Posts: 349
edited 10:37AM in EggHead Forum
Last weekend I did a brisket - I didn't give the butcher any notice so ended up with mostly Flat.
Did it on the WSM because I didn't have the nerve to try a first low & slow on the Medium.

Lit a few Briqs in the chimney (the WSM already had some part burnt briqs in the bottom and I wasn't going to disturb them so there was no point using lump) to get the WSM warmed up. The BGE had a fair load of charcoal in from my last cook so I topped it up and put one lit briquette on top to see what the temp control was like with no cooking load, I didn't put the platesetter in so I could peek at the fire through the top.

Well the WSM did its usual magic but I had to open the vents a little later on in the cook (not my best brisket). The BGE however was still running along quite happily at 240 when I went to work the following morning 24 hours later without so much as a touch, albeit with no meat on board.
In fact it had only fallen to about 180 by the time I got home 36 hours from the start without touching anything.

I think I'm ready for a low & slow on the BGE!


  • MaineggMainegg Posts: 7,787
    See! trust the egg! there is a reason we are so nutty over our eggs! that is just one of them. LOL Julie
  • bubba timbubba tim Posts: 3,216
    Easy girl! :blink: Take deep breaths :woohoo: :woohoo:
    But you are of course correct. :)
    SEE YOU IN FLORIDA, March 14th and 15th 2014 You must master temp, smoke, and time to achive moisture, taste, and texture! Visit for BRISKET HELP
  • FidelFidel Posts: 10,172
    I'll let you in on a little secret.

    The egg would have done the same thing with ten pounds of brisket inside.

    Give it a try - you won't be sorry.
  • :) Give it a go on the egg James. You will be over the moon.

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