Brisket - Kettle Style

[gmc2003]

You know your way around the kettle well, and it will turn out delicious, I'm sure.

My daddy had a saying about experts. He didn't originate it, though. .... "An expert is someone who comes know more and more about less and less until they know nothing about anything".

That's me LOL, Jack of all trades master of nothing. I know just enough to be dangerous.

Chris

 

[gmc2003]

Final installment - So I let it rest for about 2hrs in the unheated oven. Then I broke out the electric knife and tore into it. I really need to buy a good brisket knife. Outside of a couple of teeth marks from the serrated blades I think it came out pretty darn good. Taste was fantastic. Even my wife went back and snuck another piece when I went to the bathroom. I caught her taking the last bite. I wish we didn't eat fish-n-chips earlier or I would have eaten more than I did.

Post rest:

Some of the sliced flat:

I save three thicker slices of the point for hash.

and cubed up the rest of the point for burnt ends. Tomorrow is supposed to be another nice day before the rain starts on Thursday. So I'll get these on the kettle in the afternoon.

Thanks for staying with me on this one. I think this will be my last tag-along thread. I'll go back to posting the old fashion way when the cook is completed. This way is to much work.


Chris

 

[DougE]

Looks awesome, Chris!

 

[chopsaw]

Nice work bud . Looks fantastic . That's a fun cook on a Kettle .

 

[JLeonard]

These kind of post are more work true. But, I sure do like following along and living vicariously. Especially when the finish product looks that darn good!

Jim

 

[smokerjim]

Looks excellant Chris

 

[gmc2003]

Looks awesome, Chris!

Thanks Doug.

Nice work bud . Looks fantastic . That's a fun cook on a Kettle .

Appreciate it Rich, This one was very enjoyable. As I got to play with the grandson and fix up some vittles at the same time.

Chris

 

[gmc2003]

These kind of post are more work true. But, I sure do like following along and living vicariously. Especially when the finish product looks that darn good!

Jim

Thanks Jim, This will probably be the last tag-along thread for me(until the next one). I just felt like I was dragging it out. At least the results were a success with the family.

Looks excellant Chris

Appreciate it Jim, it was one of my better briskets.

 

[gmc2003]

mike243 jaxgatorz thanks for the likes.

Chris

 

[3GrillTravy]

Looks great! I always say... if I was going to have one cooker it would be the Weber Kettle. Such a versatile and amazing cooker. With capability and price combined... I don't think you can beat it!

 

[clifish]

Looks great Chris, I have never done a brisket, that might have to change. Although I don't think that I would chance it on the 22" kettle, probably on the MB gravity feed.

 

[tx smoker]

Well I'm not usually a big fan of tag-along threads, but I thought I'd try one and see how it goes.

And I'm not usually a big fan of following them but for you I'll make an exception That is one fine looking brisket Chris. gotta admit, it was kind of a fun ride. Glad I tagged along buddy. Was well worth the trip.

The sky is blue and the ambient temp is sizzling 58*

Oh hush!!

Robert

 

[BGKYSmoker]

That there is a nice looking briskit.

 

[gmc2003]

Looks great! I always say... if I was going to have one cooker it would be the Weber Kettle. Such a versatile and amazing cooker. With capability and price combined... I don't think you can beat it!

Thanks 3Grill. Couldn't agree more. Indirect, high-heat, LnS, spinning it basically does it all.

Looks great Chris, I have never done a brisket, that might have to change. Although I don't think that I would chance it on the 22" kettle, probably on the MB gravity feed.

Appreciate it Cliff. The MB would be easier, but the 22" could do it using the snake and rotating the grate as the charcoal burns. I think chopsaw Rich has done it. He's an expert using the snake.

Chris

 

[gmc2003]

And I'm not usually a big fan of following them but for you I'll make an exception That is one fine looking brisket Chris. gotta admit, it was kind of a fun ride. Glad I tagged along buddy. Was well worth the trip.

Oh hush!!

Robert

Thanks Robert, Tag along threads remind me of television shows. They give you a glimpse/teaser of the content. Followed by a bunch of commercials, and then a little more content. Then you're disappointed if the conclusion isn't included in that day's episode. It's even worse if you have to wait a week for the series finale.

That there is a nice looking briskit.

Appreciate it BGKY.

Chris

 

[gmc2003]

Colin1230 Thanks for the like

Chris

 

[IH 1026]

Stupid question for you Chris. Would you rather have a 26" Kettle, or a 22" Smokey Mountain? Just curious. Thanks for posting your brisket.. looks awesome!

 

[gmc2003]

Stupid question for you Chris. Would you rather have a 26" Kettle, or a 22" Smokey Mountain? Just curious. Thanks for posting your brisket.. looks awesome!

Thanks IH, I haven't used my 22" WSM for a couple of years. It's basically collecting dust. The 26" kettle gets used almost weekly. So for me and what I smoke it's a no brainer - 26" kettle all the way.

Chris

 

[Rafter H BBQ]

You absolutely nailed it Chris… nice job man! That is mouthwatering!

Them kettles are so versatile!

 

[DRKsmoking]

Sorry for the late response, this one snuck by me. I have been on and off lately , lots going on here .

Very nice Chris, I'm with you about the broken up posts ( I mean when I do them, not reading them ) I get confused easy ... but I am old lol.

Very nice Brisket, can tell how juicy on the sliced pictures, yum.

David