What | 9.1 lb brisket | |||
Date | Saturday, September 1, 2007 | |||
Start time | 11 | |||
50 AM | ||||
Source | Central Fresh Market, Kitchener, Ontario | |||
Preparation | Basic BBQ Rub. I put the rub on approximately 1 hour before I put the brisket to heat. Then I let the meat set out to increase in temperature. | |||
Starting Vents | 1 closed; 2 open approximately ¼" | |||
Starting Temp | 72 F | |||
Smoker | WSM | |||
Time | Meat Temp | Smoker Temp | Notes | |
11:50 | 72° | 180° | Start | |
12:42 | 120° | 200° | ||
13:00 | 120° | |||
13:15 | 140° | 250° | Closed two vents that were open approx ¼" | |
13:30 | 150° | 215° | ||
13:45 | 160°/135° (thick) | 225° | Big difference in temperature between thick and thin | |
17:30 | 190° | 200° | I tented them at 15:50, undid the tent at 17:30 and every part was over 190° | |
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