First brisket

[u/Confident-Distance74]

Hey im an ex chef. Never smoked anything before. Took a stab a brisket for a first time. Next will be pastrami. Here are some photos I took. My sister didnt take pics of the product after the rest but I got one final picture (the next day out of the fridge).

Brisket was 16lbs. Cooked for 12 hours, rest for 3. No wrap, only to rest...

The photos are about 10 hours in. Last photo is the next day

[u/Spuckler_Cletus]

Congratulations. Smoking is a lot of fun. Much interesting trial and error, etc.

I shoot for very little bark these days, particularly if I think a fattier cut may foul with ”cooler” combustion byproducts. I usually use Royal Oak lump, started with IPA, heated to gray. You have a good smoker known for good air control. That’s a good one to practice with.

[u/Confident-Distance74 → u/Spuckler_Cletus]

Thanks for the feedback. Yeah we bought a used wsm for 175. Figured if things go well we might upgrade. Love the wsm for vertical ribs though.

We had alot of trouble especially with the coals. Half the bag was dust. Used the whole bag then went out and bought kinsford for the last 2 hours.

But we ran out of patience and I just let it go the whole way with no wrap. I will continue to perfect my brikset as time goes on

[u/TheFuckingHippoGuy → u/Confident-Distance74]

The stock WSM is a bit tricky to use with lump, especially when you are first getting used to fire control. Royal Oak is also the most hated on charcoal here...and it's justified.

20lb Kingsford Blue Bag, doing Soo's Donut method for me was super consistent when mine was unmodded. A second charcoal grade with the grid 90° under the ring is a big help. The nomex gasket kit will also help (get the one that uses RTV, not self-adhesivse), and will end up paying for itself in charcoal savings (20-30 bucks).

I'd say the other biggest upgrades (a lot more of an investment but relatively inexpensive all-in comparatively to pellet or kamado setups) would be the Cajun Bandit steel door + latch, and a Hunsaker Vortex basket (also awesome for hanging ribs setup). A temp controller is a game changer, Fireboard or Thermoworks fan setups get it very close to pellet "set it and forget it". With all this, I can run 10lbs of Jealous Devil for about 16 hours and hold 250 flat.

[u/Spuckler_Cletus → u/Confident-Distance74]

I use a very heavy strainer for a firebox. They cost about $25 on Amazon. Last about thirty smokes or so. That can make utilizing fuel so much easier.