gonna smoke me some brisket

[ducksmuggler]

i brought a wsm today and iv got another day off so tonight i thought id try out brisket ..

iv got 2.7kg bit from tescos (the biggest bit they had), my local butcher was shut so it was the best i could do in short notice
this will be the first time i fire it up so im just wondering how long ya recon this will take to cook

its sat on the side at the mo warming up a bit and iv put some of stubbs rub on it .



any advice welcome

thanks adie

[JEC]

Hello

Check out this thread for approx. Cooking times
http://www.bbbqs.com/Forum/viewtopic.php?f=17&t=1060

[esselle]

Adie have you seasoned the WSM yet?

[ducksmuggler]

err no ... whats season it ?

[JEC]

It is recommended to give it a burn out before you use it to get rid of anything left from manufacture. Most do, some don't but it's my preference and also gives a chance to learn the vents before you committ to cooking food

[Curlie028]

Nearly did the same last weekend with mine, so don't worry.
The guys suggested I run a starter chimney of charcoal, having rubbed veg oil on the grates. It just burns off any nasties in the WSM and gave me a risk free opportunity to mess about with the air vents to get a feel for regulating the temp.

[ducksmuggler]

bugger iv already started .. its been in for about 45mins temp seems leveled out ..

iv got the basket full with 3 fist sized chunks of hickory and im using the minion method .. iv got bugger all to do tomorrow so im gonna make a night of it , ill post some pics up in the morning

[All Weather Griller]

I wouldn't be too concerned, like the guys have said seasoning is a good way to make sure any manufacturing nasties are destroyed and a nice way to handle the vents. However, it's not like you're using grates made from shop metal or untreated cooking chambers.

I think as long as you have given it a wipe on the grates and made sure there are no left over polystyrene balls on the body it should be fine. The cook you have planned is fine for a first smoke. I wouldn't worry too much, if weber thought it was essential there would be a big red sticker on there saying "Caution! Burn this baby before cooking on it"

As mentioned a good season burn is desirable but, with a cooker such as a WSM I would think it's not essential.

Relax, enjoy the smoke!

Cheers Adie

[ducksmuggler]

thanks mate .. eased my mind a bit ..

[All Weather Griller]

How long you cooking it for and what temp?