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Brisket ( that's more like it )

chopsaw

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This is the 5th brisket I've smoked . I use my 26 " kettle to do these . Works great for longer smokes . Been cooking on kettles along time . Just never did brisket . The first one I did awhile back came out fantastic . The second was even better . So I took a " what's so hard about brisket " mind set and did brisket no. 3 . Complete fail . I scrounged enough from it to do a pizza . The rest went in the trash . Waited a bit and had to try again . Number 4 was ok . I think some of that result was the meat itself . Most of it is chopped and vac'd in the " emergency " section of the deep freeze . So the other ones I had stocked got ground up for burgers .
Prices came down last week . Shelf was full and quality was way better . Grabbed 3 . One was 8 pounds . Perfect for a smoke .
Trimmed it up and rubbed it down with coarse salt and cracked black pepper . Wrapped and in the fridge over night . Then I set up the snake in the kettle . Added wood chunks and chips to that , fill the chimney and stuffed the paper underneath . Put the lid on . So all I have to do in the morning is light the chimney .
Couple pics . Not much to trim on the bottom . Took 1 1/2 pounds off the top
Left about a half inch of fat at the thickest part .
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Black pepper and kosher salt .
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After I get it on the kettle , I don't look . Lets to much heat out .
That 26 with the way I set up the snake likes to run at 260 with the vents almost closed .
I can easily get an increase in temp just with a minor adjustment . The one touch vents don't take much , so you have to be careful it don't run away on you .
Very small adjustments .
I put it on at 8 am . Ran around 270 . Reached 170 at 1:00 . Pulled and wrapped in pink paper .
Then back on the kettle until the snake ran out . Then it went to a 275 degree oven to finish .
Kettle ran at 270 for 8 hours .
Ready to wrap at 5 hour mark
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Internal temp was 180 or so when it went to the oven .
Didn't take long to finish . Had plenty of smoke by this time .
Oven finish was perfect .
Out of the oven , I T was 201 . The point was like butter . The flat was right there .
Needed a little more , but was hoping resting would take care of that .
No cooler this time . Just on the counter . Layer of plastic wrap and a couple towels .
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On the board ,
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Sliced up . Salt , pepper , beef and smoke . Needs nothing else .
That's more like it .
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Plated up . Made some beans . Dried them out in the MES . ( Forgot about them )
Corn , a boxed pasta salad and the mayo bread my son makes .
This came out really good . When you get the brisket right it really is
hard to beat .
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Had left overs for Sunday supper . Cold out of the fridge '
Couple slices .
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Had some leftover corn , and some crack pasta from another meal . That's some good stuff if you never had it .
Cream cheese based done in the instant pot .
Did this as a sandwich . Just brisket on a bun . Great flavor from mesquite smoked brisket .
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This was a perfect smoke . I love using the 26 for this . So much fun to cook on .
Thanks for looking .
Here's a link to the bread if you missed it the first time . It's good .
Stay safe , be smart and show respect to others even if you disagree .
 

tx smoker

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Nice looking spread Chop. Glad you finally nailed a brisket. Once you get them figured out they're not difficult. Seems as though a lot of folks just over think them. You probably did not the first few times after everything you've read here so maybe the BBQ gods were just testing you for perseverance :emoji_wink:

Robert
 

chopsaw

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Misplaced Nebraskan

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tenor.gif

Very nicely done! I am overdue for a brisket on the 26".

I love the little 8-10 pound briskets and I snag them whenever I see them. Usually just two of us eating.
 

SmokinAl

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Awesome looking meal!
Nicely done!
Al
 

chopsaw

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Nice looking brisket! And meals, they all look tasty.
Ryan , thanks for the comments .
Nice looking spread Chop. Glad you finally nailed a brisket.
I just never cook brisket . Going up in St. Louis , BBQ was pork steaks . Been cooking on a Weber kettle over 30 years . First brisket cook was end of last summer . With help from a couple members It came out fantastic . Second one I did was better than the first , but it fell off from there .
This was equal to the first . I think I went into the cooler at to high a temp on number 3 . Over cooked it .
Thanks for looking and leaving a comment .
Fine looking meal there Rich.
Thanks Jim . Always good when you get it right .
 

Bearcarver

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Outstanding!!
That Sammy got me excited!!
Make Great Bear Bait !!
Like.

Bear
 

HalfSmoked

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Nice job Chop. You know and I know even the so called better smokers some times have a fail. But this one sure is great.

Warren
 

one eyed jack

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Great looking plate pictures Chop and congratulations on your successful brisket.

Got more info on your "Crack Pasta"?
 

pc farmer

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Looks very nice. I finally nailed my last brisket but its been close to a year now. Next one I will have to learn again.
 

xray

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Beautiful brisket Chop! Brisket dropped to $2.99/lb, maybe it’s time to smoke one.
 

HalfSmoked

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Looks very nice. I finally nailed my last brisket but its been close to a year now. Next one I will have to learn again.
Ha sounds like a good gathering project.

Warren
 

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