[studglove]

Just got the 22 WSM and did my first real cook on it. I decided to cook two butts and a brisket. The pork came out incredible and was the best i've done. I haven't had much success with brisket yet but this one wasn't bad. I for sure always slice it too thick and I think I keep cutting it the wrong way with the grain(can anyone tell by the picture?). Also the brisket a little drier and slightly tougher than I would have liked. I foiled it at 150 and pulled it off at 195. Any suggestions? Everything was good eating for dinner and should be good for the family lunches this week!

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[chefrob]

the pork looks good and from what i can see you cut the brisky against the grain....is that the flat or point? if i can recall there are a couple of folks on here that can turn out some brisket...........

[AzQer]

Leonard man that is some very good looking BBQ you got right there. You are going to love your WSM they are one of the best cookers ever made. I'm not sure if you let it rest if you let your brisket set for about 3 hours it gives the juice time to get back into the meat.

[AZWildcat]

I'd agree Leonard, resting the brisket is real important. At least and hr or so in a cooler, in foil, and maybe a towel will do (but i've had mine rest 3-4hrs before w/ no issues, wrapped good). Looks like you got the flat there too. Regarding the grain, you might want to "mark" it first, before cooking. When it's raw, cut a corner off that is against the grain. You'll see the grain runs diagonal so it's easy to spot. When you cut off the corner pre-cook, you just cut the same corner post-cook knowing it's still against the grain.

Looks great though......that WSM is gonna treat you right too!

[azkitch]

Yeah...what Dan said. I was going to mention the "mark" the brisket, also. I have rested meats well over 4 hours...it got done ridiculously early...wrapped twice in foil, then towels, stuffed into a "cooler" or obviously warmer in this case. When I pulled it out, it was still borderline too hot to handle. Foiled at 150 works for me, but I've finally stopped pulling at a specific temperature. Probe with a bamboo skewer or thermometer, and when it glides easily--like forkin' a baked 'tater--you're good. Or oversleep until the brisket's at 216 degrees. I was amazed I could slice that one! The recommendation at the KCBS judging class was the thickness of a standard pencil. Where in the valley are you, anyway?

[studglove]

Thanks for the input everybody. It was a flat and I let it rest for about an hour. So maybe I need to let it rest a while longer. Kitch, I live in the city of Maricopa. About 15 miles south of Chandler.

[revgodless]

so many cities in this town...

That flat looks tasty though! I have to get one and try smoking it, I haven't smoked anything for a long time. I feel like a heretic...

[azkitch]

Maricopa's not in this town! It's a day trip...Oh, wait. That's for me and us westsiders. Youse guys in Mesa, Chandler, Gilbert, QC...heck those are day trips too

[n2dabluebbq]

the skewer thing works a ton better than measuring temps. after all i am sure more than one person here has had a brisket come out less desirable than a comparable one at the same temp. i know i have. one or two of those was enough for me to stop temp watching and going with the whole probe thing.
as far as drying out, what temp did you cook at? i have found that there is such a thing as too hot for too long.

[PAT YOUNG]

Looks good LEONARD ! How long did you cook the pork?

[Three4Que]

They both look real tasty!!!  Man, now i'm hungry for some que.  I used to deliver for Airborne Express in QC, Maricopa, Stanfield and Casa Grande.  Been all over that area.  I'll have to try the skewer thing.

[studglove]

Pat, the pork cooked for about 12 hours. Those were my first butts on the new smoker so after i cook a few more I'll get used to the average time it takes.

[NOVYQUE]

Nice smoke ring on the brisket!  Looks very tasty.  Lot's of good info has been given on cooking and cutting the brisket.  I too am still looking for my first "great" brisket.  They have always turned out good (sometimes drier than I would like), but never "Great".  I am right there with you.  I too got a 22.5 WSM for Christmas.  Broke it in this weekend with about 9 racks of ribs and 12 Italian Sausage links.  Feed close to 40 people (including kids).  Makes my 18.5 WSM look like a "mini-me" :-).  Happy smoking and look forward to see more from you down the road.