Brisket on the Kettle..

Discussion in 'Beef' started by sam3, Apr 15, 2014.

  1. sam3

    sam3 Smoking Fanatic

    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...[​IMG]

    Meat and taters.


    I'm getting better at this. [​IMG]
    Now I need to find me a packer..

    Thanks for looking
  2. Fine looking plate man  [​IMG]   Nice smoke  [​IMG]  

    Edit: Typo
    Last edited: Apr 15, 2014
  3. sam3

    sam3 Smoking Fanatic

    Thanks Smokin B.

    The kettle is being used more and more these days. I'm really enjoying it.
  4. dandl93

    dandl93 Smoking Fanatic

    Sam that is a nice looking brisket.

  5. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Nice plate right there.

    Good job.
  6. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    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.
    Last edited: Apr 15, 2014

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