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Author Topic: Grass finished brisket  (Read 1045 times)

jpowledge

  • Smokey Joe
  • Posts: 16
Grass finished brisket
« on: March 17, 2018, 05:49:18 AM »
I'm trying a grass finished brisket to break in my new red kettle. Seasoned with salt, pepper, and a little papy's seasoning for some color. Smoking with oak and hickory.

This is my first grass finished brisket. I'm excited to see how it comes out.


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Dc_smoke309

  • WKC Ranger
  • Posts: 756
Re: Grass finished brisket
« Reply #1 on: March 17, 2018, 06:01:32 AM »
Oh my . I bet that is going to be good!!!!


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Mike in Roseville

  • WKC Ranger
  • Posts: 1752
Re: Grass finished brisket
« Reply #2 on: March 17, 2018, 06:43:14 AM »
I've cooked a brisket with a snake burn on a kettle before. It was one of the prettiest briskets I have ever cooked with just S&P and some spritz.

Can't wait to see how it turns out! Have fun!

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jpowledge

  • Smokey Joe
  • Posts: 16
Re: Grass finished brisket
« Reply #3 on: March 17, 2018, 04:08:55 PM »
Taste and looks great!

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Firemunkee

  • WKC Ranger
  • Posts: 1740
Re: Grass finished brisket
« Reply #4 on: March 17, 2018, 05:11:43 PM »
Wow, looks awesome! How was it compared to regular beef?

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mhiszem

  • WKC Performer
  • Posts: 3485
Re: Grass finished brisket
« Reply #5 on: March 17, 2018, 05:27:11 PM »
Wow turned out great


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jpowledge

  • Smokey Joe
  • Posts: 16
Re: Grass finished brisket
« Reply #6 on: March 17, 2018, 05:57:42 PM »
Wow, looks awesome! How was it compared to regular beef?

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It had more flavor. I was impressed with the marbeling for being grass fed. It came from a local farmer who raises grass fed beef.
Wow turned out great


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Thanks.

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Mike in Roseville

  • WKC Ranger
  • Posts: 1752
Re: Grass finished brisket
« Reply #7 on: March 18, 2018, 08:24:36 AM »
Looks excellent! Any details on the cook? Temp? Looks like you wrapped...paper or foil?


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jpowledge

  • Smokey Joe
  • Posts: 16
Re: Grass finished brisket
« Reply #8 on: March 18, 2018, 08:40:32 AM »
Looks excellent! Any details on the cook? Temp? Looks like you wrapped...paper or foil?


Sent from my iPhone using Weber Kettle Club mobile app
It cooked just under 8 hours at 300. I wrapped in foil after 4 hours of smoke. It was about a 15 pound brisket.

My wife brought me a roll of paper to try on the next cook. Can't wait to try it.

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Mike in Roseville

  • WKC Ranger
  • Posts: 1752
Re: Grass finished brisket
« Reply #9 on: March 18, 2018, 08:48:24 AM »
Looks excellent! Any details on the cook? Temp? Looks like you wrapped...paper or foil?


Sent from my iPhone using Weber Kettle Club mobile app
It cooked just under 8 hours at 300. I wrapped in foil after 4 hours of smoke. It was about a 15 pound brisket.

My wife brought me a roll of paper to try on the next cook. Can't wait to try it.

Sent from my SM-G950U using Tapatalk

Thanks for sharing. My temps have slowly been creeping up on briskets from 225 to 300. I think I am preferring the hot and fast method quite a bit more, and may try one at 325 soon. Both paper and foil work well...and I prefer either to an unwrapped brisket.

Great job, again.
On the hunt for: "E" Code 18WSM