Brisket - Kettle Style

[gmc2003]

I just can't believe the heat wave we've had to endure this week. It was another day in the mid-70s with no humidity and very little wind. So, since I bought nice little brisket earlier in the week. I decided to fire up the kettle and see how it goes.

Can't do the inaugural brisket on the kettle without my old buddy the beer pole. Damn birds have no respect.

Thought I'd have myself a little entertainment while I was outside.

and here she be:

All seasoned up with some Mo Cason brisket rub

and onto the 26" kettle with the SnS. I also put on that little ear lobe looking piece I cut off for the cook's snack.

after about 5 hours she's starting to get a tan.

Wrapped it up at 165* and here she is back on the kettle at 190* to finish.

Sliced shot

Burnt ends in the making

All vacuum sealed up the next day which is today, and ready for the freezer.

Shot of the four burnt ends I snacked on while putting their buddies under vacuum pressure.

Well that about does it. It took around 11hrs to cook this brisket. Kettle temps ranged from 250* to 325*. I added charcoal to the SnS three times. So, I'd say it took about 2.5 full loads of charcoal to due this brisket. No plated shots as we were hungry and nibbled as I sliced.


Thanks for stopping by. You'all come back now ya here!!!

Chris

 

[JLeonard]

Great looking brisket. Hate the weather you having to "tolerate"...LOL. I'll send ya prayers/wishes of comfort.
Jim

 

[gmc2003]

Oops, I forgot one picture. Sorry about that.

Here's a bowl of the brisket crumbles. I'll be making a hash with these if I don't eat them up first.

 

[SmokinEdge]

Heck yeah Chris! Perfect bbq and beer weather. Nice job on that brisket. Points for the beer pole.

 

[sawhorseray]

Nailed it, a fine piece of work there Chris! Did you put any wood chunks over the coals, got a real nice bark there. RAY

 

[gmc2003]

Great looking brisket. Hate the weather you having to "tolerate"...LOL. I'll send ya prayers/wishes of comfort.
Jim

Appreciate it Jim, We all do what we have to survive.

snadamo thanks for the like

Chris

 

[gmc2003]

Heck yeah Chris! Perfect bbq and beer weather. Nice job on that brisket. Points for the beer pole.

Thanks Edge. We got to take advantage of those three spring days we get a year.

Nailed it, a fine piece of work there Chris! Did you put any wood chunks over the coals, got a real nice bark there. RAY

Appreciate it Ray. I used a big chunk of hickory and two smaller chunks of apple for this cook. The apple was on top of the coals and the hickory was sitting on the bottom of the SnS.

Chris

 

[Newglide]

That looks fantastic. Hate to hear about the blistering heat.
Question when cooking a kettle brisket.
Do you have to rotate or flip it any while cooking?
Wondering with a smaller cook area if that would come into play

 

[clifish]

Damn Chris you have that kettle dialed in, the 26 is nice for the real estate.

 

[BGKYSmoker]

Daaaaaaang that looks good.

Cant beat the kettle with the SnS

 

[Ringer]

Good looking brisket Chris! Glad to see the sous chef is still standing

 

[chopsaw]

Nice work Chris . I have a small packer I was gonna grind , but thinking I just might throw it on the 26 .
That looks fantastic bud .
It's 94 again here today .

 

[gmc2003]

That looks fantastic. Hate to hear about the blistering heat.
Question when cooking a kettle brisket.
Do you have to rotate or flip it any while cooking?
Wondering with a smaller cook area if that would come into play

Thanks NewGlide, We'll pay for the nice temps in a few months. I didn't flip it on purpose. I did flip it by accident when I took it out of the foil wrap.

Damn Chris you have that kettle dialed in, the 26 is nice for the real estate.

Appreciate it Cliff, The added space sure does come in handy when doing larger cuts or quantities of meat.

Chris

 

[gmc2003]

Daaaaaaang that looks good.

Cant beat the kettle with the SnS

Thanks BGKY, They're a match made in BBQ heaven.

Good looking brisket Chris! Glad to see the sous chef is still standing

Appreciate it Ringer. He didn't get called upon on my last cook, and was looking kinda lonely and underutilized. That changed yesterday.

Chris

 

[gmc2003]

Nice work Chris . I have a small packer I was gonna grind , but thinking I just might throw it on the 26 .
That looks fantastic bud .
It's 94 again here today .

Appreciate it Rich. Brisket is normally to expensive to grind up here. Not to mention I'm to lazy to do it. I still remember sweating in the shower when we visited St. Louis a few years back. The humidity was dreadful. Stay hydrated.

Chris

 

[gmc2003]

noboundaries thanks for the like.

Chris

 

[chopsaw]

BTW ,,, you dated your bags wrong .

 

[jaxgatorz]

BTW ,,, you dated your bags wrong .

Nice catch !!

 

[gmc2003]

BTW ,,, you dated your bags wrong .

Wow good eye Rich. I blame it on the public school system. I even used my fingers when figuring out the numbers. Damn.

Chris

 

[gmc2003]

Nice catch !!

Alright, alright lets not give Rich a big head.LOL

jaxgatorz SmokyMose Thanks for the likes

Chris