Yup . I was surprised to see a small one . It was perfect for the 3 of us .Very nicely done! I am overdue for a brisket on the 26".
I love the little 8-10 pound briskets
Thanks Al . Appreciate the comments .Awesome looking meal!
Nicely done!
Thank you sir . I miss the stick burner for this type of cook , but that kettle does a great job .Looks great Chop!
Thanks . I always try to shoot for no sauce needed . That salt and coarse pepper crust on this with some mesquite smoke is awesome .Brisket turned out awesome!
Thanks John . Sandwich seems pretty plain , but it really needed nothing but the bun . Had one for breakfast yesterday . Might do the same today !Outstanding!!
That Sammy got me excited!!
Thanks you Warren . Yeah , I know now the mistake I made on the 3rd one .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.
Thanks Jack . My daughter does the pasta . I'll get the info from her and get it to you . We eat it as a main coarse . Then use up the leftovers .Great looking plate pictures Chop and congratulations on your successful brisket.
Got more info on your "Crack Pasta"?
I nailed the first 2 with help from you and Tallbm . Went down hill from there .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.
No maybe about it . Get one to smoke and one to grind ! Thanks for the comment .Beautiful brisket Chop! Brisket dropped to $2.99/lb, maybe it’s time to smoke one.
Thanks . I miss the offset , but that kettle does about the same with way less tending . It's a fun cook when you need to get involved , just not to involved .Looks amazing. I am so ready to do another brisket but my new offset still hasn't arrived.
Thanks Mike . Had good results starting out . Now I know what I did wrong on the bad one .Looks perfectly cooked. You nailed it. From here on out it should be fairly consistent.
Thank you . Appreciate the comment and the input .NICE job looks PERFECT.
That's pretty much what I do, let it rest at least an hour wrapped once it's off the smoker. Learned that the hard way many Briskets ago.Thanks Jack . My daughter does the pasta . I'll get the info from her and get it to you . We eat it as a main coarse . Then use up the leftovers .
I nailed the first 2 with help from you and Tallbm . Went down hill from there .
This one got back on track . When it's right it's hard to beat .
Thanks for looking and leaving a comment .
No maybe about it . Get one to smoke and one to grind ! Thanks for the comment .
Thanks . I miss the offset , but that kettle does about the same with way less tending . It's a fun cook when you need to get involved , just not to involved .
Thanks Mike . Had good results starting out . Now I know what I did wrong on the bad one .
Didn't cool it before going to the cooler . This one I hit the time right . An hour wrapped on the counter then we ate . Point end was melt in your mouth . Second day was even better .
.This came out really good . When you get the brisket right it really is
hard to beat .
Thank you Chris . That 26 cooks a good one . I love it . Hey , why not brisket for breakfast ?That is one fantastic looking brisket
It can be deceiving because of where they put the symbol for open / closed . If you want full open or closed , that's easy . Fine adjustments takes some information . The old marks were even worse . So I look in the kettle to see the position of the vents . I adjust it to just close the slot . Then I put a witness mark on the outside . Center line of handle . Then I adjust to full open and do the same . It's only about an inch of movement from open to closed .excellent points on the one touch adjustments.