Brisket on the Kettle..

[sam3]

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...

Meat and taters.


Mmmm..


I'm getting better at this.

Now I need to find me a packer..

Thanks for looking

 

[smoking b]

Fine looking plate man 

  Nice smoke 

 

Edit: Typo

 

[sam3]

Thanks Smokin B.

The kettle is being used more and more these days. I'm really enjoying it.

 

[dandl93]

Sam that is a nice looking brisket.

Dan

 

[pc farmer]

Nice plate right there.

Good job.

 

[worktogthr]

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.