Brisket on the Kettle..

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sam3

Smoking Fanatic
Original poster
Jan 24, 2012
817
67
Byram Twp., New Jersey
6.5lb flat, untrimmed ready for the kettle. S&P, that's it.


Did a 2x2x1 ring around the Vortex with a few chunks of hickory.
Put this on at 7AM. Cruised @250-265ish for most of the time.


Almost 7hrs later, IT was 164. Double wrapped in foil with 1/3cup of Hot Beef broth. Added a little more charcoal and then back on.
Probe temp tender (this was a first for me). I've always gone with IT.
It was close to 210 at the thickest part.


OK, I didn't ruin it...
sweating.gif



Meat and taters.


Mmmm..


I'm getting better at this.
banana_smiley.gif

Now I need to find me a packer..

Thanks for looking
 
That looks great! Smoke ring is a thing of beauty. I've got to learn more about long smokes on my kettle. I'll have to research the minion method.
 
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