First Brisket WSM Tips | TigerDroppings.com

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HoosierTiger31
LSU Fan
Member since Oct 2013
43 posts

First Brisket WSM Tips


Going to do my first brisket on the WSM 18.5 this weekend any tips. What rub should I use? Wood? Inject or no injection?

Thanks for the help







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SUB
LSU Fan
Member since Jan 2009
3653 posts

re: First Brisket WSM Tips


If you like Texas BBQ.

Only Salt and Pepper rub. One of the best rated bbq places in the country is most well known for their brisket, and that's the rub he uses.

Use Oak.

LINK






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htownjeep
LSU Fan
Nassau Bay, TX
Member since Jun 2005
5229 posts

re: First Brisket WSM Tips


And if you end up using mesquite do not use a whole bunch of it. Since it's your first one I wouldn't mess with the mesquite just yet. My recommendation would be Pecan as my first choice and then Oak as my second choice and mix in a little bit of Hickory, but not too much.

Edit-OP, I typed it wrong!!! My first choice is Oak and Second is Pecan. My apologies. But really the most important part is what I said about Mesquite. It can ruin a whole pit full of food very quickly if you aren't careful.



This post was edited on 7/16 at 1:05 pm


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LSU-MNCBABY
USA Fan
#3
Member since Jan 2004
13728 posts

re: First Brisket WSM Tips


YouTube Franklin BBQ brisket and follow the method as closely as you can in your smoker, it will turn out great





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jmon
LSU Fan
Mandeville, LA
Member since Oct 2010
612 posts

re: First Brisket WSM Tips


Have done a brisket a number of times on my WSM. You will need to do it overnight if your briesket is on the larger side, and following the Franklin video tips will yield desirable results. DO NOT use the water pan because you want a nice bark to develop. I have done a few fat side down and fat side up, but if you'll be wrapping it for a portion of the time then this tends to not make a huge difference. Keep the temp in the 250° range.

I use S&P or a steak seasoning blend and there are plenty of rubs for beef. For me, I like beef rubs to be less complex. My wood preference is a pecan or hickory chunk 1/2 of a milder cherry or apple chunk since it's going to smoke a long time. I do not inject nor do I advise to inject, but again, that's my preference.



This post was edited on 7/16 at 1:51 pm


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Kingwood Tiger
LSU Fan
Katy, TX
Member since Jul 2005
12391 posts

re: First Brisket WSM Tips


Here is link to when I did the first one on my 18.5 WSM...good luck!

LINK






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jmon
LSU Fan
Mandeville, LA
Member since Oct 2010
612 posts

re: First Brisket WSM Tips


quote:

Kingwood Tiger








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SUB
LSU Fan
Member since Jan 2009
3653 posts

re: First Brisket WSM Tips


quote:

DO NOT use the water pan because you want a nice bark to develop.


Is this a WSM thing? I use a water pan on my offset smoker and never have an issue getting a good bark.






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jmon
LSU Fan
Mandeville, LA
Member since Oct 2010
612 posts

re: First Brisket WSM Tips


I don't use the water pan with beef, or with anything I cook for that matter. The water pan, with water in it, is used as a heat sink, thus the ability to keep your temp consistent in the 225° range. The downside is, it is also a fuel hog and you can burn much longer on the same load of fuel if you can keep your temps consistent without it.

ETA: I think it gets "crustier" without a water pan, but it could just be in my head!



This post was edited on 7/16 at 3:15 pm


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CBLSU316
LSU Fan
Far Right of Left
Member since Jun 2008
8762 posts

re: First Brisket WSM Tips


quote:

What rub should I use?


Salt & Pepper






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SUB
LSU Fan
Member since Jan 2009
3653 posts

re: First Brisket WSM Tips


I've never heard that before. There are lots of sites that have details on benefits of using a water pan.





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jmon
LSU Fan
Mandeville, LA
Member since Oct 2010
612 posts

re: First Brisket WSM Tips


quote:

SUB


Wet vs. Dry Smoke






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puse01
LSU Fan
Baton Rouge
Member since Sep 2011
611 posts

re: First Brisket WSM Tips


Inject with rich beef broth. Rub with 50/50 salt and pepper. Smoke at 250 with oak until internal temp of 150. Pull it off the smoker, wrap, and finish in 225 degree oven until internal temp of 195. Rest for 30 minutes. Eat.





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Twenty 49
LSU Fan
Shreveport
Member since Jun 2014
251 posts

re: First Brisket WSM Tips


I have a WSM and have cooked many briskets on it.

Some were rubbed with a wide variety of spices (ancho, black pepper, salt, onion powder, cayenne, cumin, paprika, Cavender’s Greek Seasoning, etc.).

Others were simple S&P rub, and it is great. I'm on that simple approach lately.

I usually inject a can of beef broth or same amount of Better than Bullion.

Hickory is my main wood choice, but I have added pecan, apple, peach, and others. It's all good.

Sometimes I do low and slow overnight with a water pan at 225 or so.

Lately I have preferred a one-day cook with the high heat method. Let it rip at 300-350 with no water in the pan until the meat hits the stall around 160, then wrap it tight in a foil pan and let it go until Thermopen goes in like into butter, often around 210.

To build a fire for the high heat, I fill the charcoal ring with Stubb’s or Kingsford; remove a chimney starter full and light it. Once well lit, add back on with chunks of wood.

You can use the high heat method and have a whole packer ready for the ice chest in 5 or 6 hours. It will hold and stay hot in the chest for many hours and just get more tender.






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jmon
LSU Fan
Mandeville, LA
Member since Oct 2010
612 posts

re: First Brisket WSM Tips


I know what method I'll be trying this Saturday





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LSUtigahhz
LSU Fan
Morgan City
Member since Mar 2011
282 posts

re: First Brisket WSM Tips


Make sure if you're going with the S&P rub to use Kosher Salt and Coarse Ground Black Pepper...

I use this with a lil' Cayenne and Paprika.






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HoosierTiger31
LSU Fan
Member since Oct 2013
43 posts

re: First Brisket WSM Tips


Thanks guys I appreciate it. Going to do an over night smoke. Any ideas for the point?





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jmon
LSU Fan
Mandeville, LA
Member since Oct 2010
612 posts

re: First Brisket WSM Tips


quote:

Any ideas for the point?


Pull it off before you slice it as the grain will run differently.






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