Brisket on the Weber 26/Smokenator 2600!

Discussion in 'Beef' started by papadon, Feb 12, 2015.

  1. Freezing temperatures outside and I'm planning a brisket smoke tomorrow night into Saturday afternoon. This a true addiction.

    Good deal on a PRIME brisket for only $4.39/lb. The choice briskets were actually $2.50 more per pound.
    Even with the the good price it's still $60. There has been plenty of chuckies in my past but only a few briskets because of the price.
  2. c farmer

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

    I will be watching.

    Weird that choice was more, maybe cause of the sell by date?
  3. Thats what I was thinking but the choice briskets had a sell by date of 2/13/15, one day before mine. I'm thinking someone screwed up??

    I'm not 100% sure what rub to use or if I will inject or not.
    I have a shaker of Jeff's "Texas rub" and if I inject, the following will be my injection;
    2 - cups of beef broth
    1/4 - cup of worcestershire
    1 tsp each of Onion & Garlic powder

    But I'm thinking more K.I.S.S. = fresh black pepper and Kosher salt. Either way I'll season 1 - 2 hours before the cook.
    I'll use Kingsford blue bag and cherry wood.
  4. c farmer

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

    Jeffs texas rub sounds good all thou i havent used it yet.

    Maybe i will on a chuckie this weekend.
  5. A chuckie does sound good. Cooking these briskets are like putting all your eggs in one basket.
  6. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    A Weber 26" is on my "wanna have one" list, but not today.  Looking forward to the results of this smoke!
  7. 20:24 and the brisket is on.

    I did not inject, instead I used my injection as a marinade for about 1 hour as the brisket got ready for the rub.
    I dig the Texas and pork rubs I got from Jeff but I felt creative tonight. Took out of the marinade, rubbed lemon pepper, equal parts course pepper / kosher salt and sprinkled on some red pepper flakes.
    I made 2 batches of the injection. One was used as the marinade and the other is in a spray bottle.
    2 cups of beef broth
    1 cup of white vinegar
    1/2 cup of Worcestershire
    1/2 cup of apple juice
  8. 3 hours in.

    I knocked off the ash, sprayed the brisket, added a bunch coals with a couple cherry chunks and filled the water pan. Time for a nap.
  9. inkjunkie

    inkjunkie Master of the Pit

    Jeff's Texas rub....a bit mild for my taste...solution for me was to dump more on....
  10. Update - 8 hours in, brisket temp is 155.
    The Smokenater started off 244 degrees at 23:30 and at 04:30 it was 199. The plan was to just take a 3 hour nap but that turned into 5 hours.
    Stoked the fire, knocked the ash off and filled up the coals. One thing I've learned with adding coals to the kettle - you have to leave the lid off and let the cosls catch before closing the lid. I open all vents and let the coals do there their thing then place the lid on while the vents are still open. I give it time for the temps to rise above my desired smoking temp then I adjust the vents to let it settle down.
    I let the temps get to 260 and now it's currently at 235, off to take another nap. Hopefully only 3 hours this time.
    The Weber has been running between 245 - 199.
  11. welshrarebit

    welshrarebit Master of the Pit

    Interested in how this turns out .,,,

    I'm in!
  12. It should be good. Keep the lid shut and the pics coming.

    Happy smoken.

  13. Update - 12 hours in, brisket temp is 171. The wind has picked up and temperatures dropped to 16 degrees outside. Brisket had a nice bark so I pulled it to perform the infamous Texas crutch.
    When I placed the probe back in, it read 169. Did the maintance with the Weber and Smokenator (ash and charcoal). Temps are at 239.
  14. Looking good!

    Happy smoken.

  15. Oh, I just wanted to tell you guys, yesterday I called Lang smokers (a man can dream) and who answered but Ben Lang himself. Really nice guy, very informative.
  16. Thanks for all your comments and support. So far this overnight cook hasn't been too hard.
  17. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Lookin awesome ! Thumbs Up
  18. Looks great, good color on the bark, be patient

  19. I think I jinxed myself. After my last post, my brisket temp went from 169 back to 162. It's been 162 since then. I don't think I've ever seen a brisket get colder. The kettle is peaked at 241.
    Don meet stahl, stahl this is Don...LOL.
    Last edited: Feb 14, 2015
  20. I have had it drop temps in the past. Just be patient and keep the door closed.

    Happy smoken.


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