Finally got the chance to throw a brisket on the 26 . I only use it for smoking . Grilling gets done on the 22 . Gordon's Food service has briskets for $2.98 lb. I've been buying them to grind . Grabbed one a couple weeks ago . The sell by date was the 7th . That was Sunday , so decided to save it for a weekend smoke . Held it in the fridge in the original vac sealed bag for 10 days .
Trimmed up .
Used some Tony C's roasted Garlic . Pumped , then back in the fridge over night .
I clean the 26 the day after I use it . Keeps it in good shape , and it's always ready to go .
Set the kettle up with the snake and wood chunks . Foiled pan in the middle under the cooking grate .
I use the chimney to light the charcoal . So I get it ready to go , and lay it in the 22 . Lid up both kettles for the night .
So when I get up Sunday everything is ready to go . Warm the meat a bit , light the chimney .
I use some charcoal to light the snake , but also had a separate pile to make up for adding a cold mass of meat .
Had the kettle settled in around 350 . Put the brisket on . Temp went down to around 260 , then settled in at 230 ish . I just let it run . I know going in I'm going to finish in the oven . Went on at 7 pulled off the kettle at 2:00 . Internal was 180 . Point end was like butter . Flat really close too . Into the oven set to 260 . No wrap . I just put it on the tray .
Reached 205 at 4:00 . Probe was perfect . Took it out wrapped it up and let it sit on the counter for 2 hours .
It came out really good . First time I had the flat so tender all the way thru .
The phosphate injection helps for sure , but the oven finish and counter rest is key I think .
The kettle puts a nice amount of smoke out . I only had apple chunks , but added some mesquite chips .
I was out of the Cattle dog rub , so I used one from Spice house I got as a gift . It was mostly course salt and pepper
but had some added sage and coriander . It was good .
Cleaned up and ready for next time .
Thanks for lookin .
Trimmed up .
Used some Tony C's roasted Garlic . Pumped , then back in the fridge over night .
I clean the 26 the day after I use it . Keeps it in good shape , and it's always ready to go .
Set the kettle up with the snake and wood chunks . Foiled pan in the middle under the cooking grate .
I use the chimney to light the charcoal . So I get it ready to go , and lay it in the 22 . Lid up both kettles for the night .
So when I get up Sunday everything is ready to go . Warm the meat a bit , light the chimney .
I use some charcoal to light the snake , but also had a separate pile to make up for adding a cold mass of meat .
Had the kettle settled in around 350 . Put the brisket on . Temp went down to around 260 , then settled in at 230 ish . I just let it run . I know going in I'm going to finish in the oven . Went on at 7 pulled off the kettle at 2:00 . Internal was 180 . Point end was like butter . Flat really close too . Into the oven set to 260 . No wrap . I just put it on the tray .
Reached 205 at 4:00 . Probe was perfect . Took it out wrapped it up and let it sit on the counter for 2 hours .
It came out really good . First time I had the flat so tender all the way thru .
The phosphate injection helps for sure , but the oven finish and counter rest is key I think .
The kettle puts a nice amount of smoke out . I only had apple chunks , but added some mesquite chips .
I was out of the Cattle dog rub , so I used one from Spice house I got as a gift . It was mostly course salt and pepper
but had some added sage and coriander . It was good .
Cleaned up and ready for next time .
Thanks for lookin .
