Brisket ( that's more like it )

[HalfSmoked]

Yup. Planning on it

Atta boy

 

[daspyknows]

Looks amazing. I am so ready to do another brisket but my new offset still hasn't arrived.

 

[MJB05615]

Looks perfectly cooked. You nailed it. From here on out it should be fairly consistent.

Thanks for sharing.

Mike

 

[chopsaw]

Very nicely done! I am overdue for a brisket on the 26".
I love the little 8-10 pound briskets

Yup . I was surprised to see a small one . It was perfect for the 3 of us .
I really enjoy smoking on the 26 . Great flavor and once it settles in , it pretty much runs itself .
Thanks for lookin .

Awesome looking meal!
Nicely done!

Thanks Al . Appreciate the comments .

Looks great Chop!

Thank you sir . I miss the stick burner for this type of cook , but that kettle does a great job .

 

[HalfSmoked]

Thanks for the like chop it is appreciated.

Warren

 

[chopsaw]

Brisket turned out awesome!

Thanks . I always try to shoot for no sauce needed . That salt and coarse pepper crust on this with some mesquite smoke is awesome .

Outstanding!!
That Sammy got me excited!!

Thanks John . Sandwich seems pretty plain , but it really needed nothing but the bun . Had one for breakfast yesterday . Might do the same today !

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 you Warren . Yeah , I know now the mistake I made on the 3rd one .
Appreciate the comments bud .

 

[chopsaw]

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

Got more info on your "Crack Pasta"?

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 .

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.

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 .

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

No maybe about it . Get one to smoke and one to grind ! Thanks for the comment .

Looks amazing. I am so ready to do another brisket but my new offset still hasn't arrived.

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 perfectly cooked. You nailed it. From here on out it should be fairly consistent.

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 .

 

[sprky]

NICE job looks PERFECT.
One thing I have learned is you NEVER know on brisket. Ya can do every thing the same and still have a bad 1. I haven't done one in quite awhile they got too expensive around here. They coming down in price so hopefully before long they are back to affordable.

 

[chopsaw]

NICE job looks PERFECT.

Thank you . Appreciate the comment and the input .

 

[MJB05615]

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 .

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.

Mike

 

[gmc2003]

This came out really good . When you get the brisket right it really is
hard to beat .

.

Truer words have never been spoken Chop. That is one fantastic looking brisket - Heck the whole plate looks great. Also excellent points on the one touch adjustments. I've goofed up numerous times playing around with them.

Point for sure
Chris

 

[chopsaw]

That is one fantastic looking brisket

Thank you Chris . That 26 cooks a good one . I love it . Hey , why not brisket for breakfast ?

excellent points on the one touch adjustments.

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 .