BRISKET FLAT ON THE WEBER KETTLE

[Hawging It]

This turned out good. Loved the bark, flavor and tenderness. I completely covered the flat in apple juice for 24 hours then seasoned up good with black pepper and kosher salt. Smoked with a little hickory for 8 hours @ 250 degrees. Wrapped in butcher paper when the internal reached 165. Took off when internal reached 200. Rested 2 hours. Sliced up nice and everybody liked it.

 

[JLeonard]

Ya'll gonna make buy a brisket to try yet! Everyone making it look so easy!
Jim

 

[BGKYSmoker]

Looks awesome

Cant beat the kettle for just about anything.

 

[chopsaw]

Looks good . When they're right you can't beat it .

 

[SmokyMose]

Nice! I haven't had a flat slice bend over a knife like that in a while.

 

[SmokinAl]

That’s a darn good looking brisket there my friend!
Nicely done!!
Al

 

[motocrash]

Beautiful, Bendy, Beef Brisket

 

[edmonds]

Mighty nice looking hunk a meat.
Did you use a controller with your kettle or did you go old school?

 

[Hawging It]

That’s a darn good looking brisket there my friend!
Nicely done!!
Al

Thanks Al!

 

[Hawging It]

Mighty nice looking hunk a meat.
Did you use a controller with your kettle or did you go old school?

Old school