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Author Topic: Base 16 Brisket  (Read 560 times)

Lightning

  • WKC Brave
  • Posts: 423
Base 16 Brisket
« on: August 10, 2019, 11:41:35 AM »
Ok, I know, itís a corny joke but I had to whip out the programmerís calculator and do it.   Anyways, Iím going to season up this brisket and get the smoker ready to go tonight so I can light it up and start it coming early tomorrow morning.

This is only the second time Iíll be cooking a brisket so keep your fingers crossed for me.  Iíll post pictures and updates as I go.


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Hollando

  • Smokey Joe
  • Posts: 93
Re: Base 16 Brisket
« Reply #1 on: August 10, 2019, 07:12:49 PM »
Would love to see the progress prior and post trim, and posts through the day.


-H

Mike in Roseville

  • WKC Ranger
  • Posts: 1954
Re: Base 16 Brisket
« Reply #2 on: August 10, 2019, 08:35:32 PM »
Man, I'm seriously due for a brisket.

DaveG74

  • WKC Brave
  • Posts: 183
Re: Base 16 Brisket
« Reply #3 on: August 10, 2019, 09:24:28 PM »
Looking forward to updates


Man, I'm seriously due for a brisket.

Me too, I need a lazy weekend. Smoking chuck roasts in the meantime to hold me over.
« Last Edit: August 10, 2019, 09:26:19 PM by DaveG74 »
I swear, when I score a great deal on a 26" I'll stop buying grills... So often.

Lightning

  • WKC Brave
  • Posts: 423
Re: Base 16 Brisket
« Reply #4 on: August 11, 2019, 04:39:16 AM »
I trimmed the brisket up and seasoned it with salt, pepper and garlic earlier this morning.

Iím a real hack when it comes to trimming briskets. The fat that can go from incredibly thick to paper thin on a dime got me this time and last time in a couple of places but this is only my second brisket and Iím far from expert at preparing and cooking these.

Similarly, moving it from the fitting board to the smoker disturbed the rub a lot more than I would have liked.  Iím thinking of laying the cooking grate from the WSM on the cutting board next time and doing the seasoning on that so thereís no need to shift it to the grate and it can be carried out and dropped right on the WSM.

I got the WSM warming up with Royal Oak lump charcoal while the last of the trimming and the seasoning was taking place.  I had to squish the brisket slightly to fit the ends inside the smoker and get the lid on.  Now I donít feel bad at all about getting the 22.5 inch WSM!   I canít imagine how I wouldíve gotten it into an 18 inch one.  Anyways, it went in at 8:30 AM with some cherry wood.  My driveway is starting to smell sweet and smoky.  Iím going to head back inside and go back to bed for a bit.


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Lightning

  • WKC Brave
  • Posts: 423
Re: Base 16 Brisket
« Reply #5 on: August 11, 2019, 04:34:36 PM »
Hereís an update.  The first picture is of the brisket about halfway through the cook when I wrapped them up and after when I removed them from the smoker to rest.

Like the pork shoulder I cooked last weekend, the brisket had a good long run at 191 internal while wrapped.  It never hit the 205 degree temperature but a lot of liquid poured out when I attempted to take it off and the foil tore so fingers crossed it means itís good and tender and flavourful.  I managed to save some of it and pour it over top in a new foil wrap in the last picture before sealing it up to rest.

Iíve got one more guest on the way now and it should be fully rested by the time he gets here and weíll cut into it then and make some sandwiches.


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Hollando

  • Smokey Joe
  • Posts: 93
Re: Base 16 Brisket
« Reply #6 on: August 11, 2019, 05:13:58 PM »


Iíve got one more guest on the way now and it should be fully rested by the time he gets here

Looks great!
Make sure you donít toss those burnt ends. Those are the best part.


-H

Lightning

  • WKC Brave
  • Posts: 423
Re: Base 16 Brisket
« Reply #7 on: August 11, 2019, 05:40:25 PM »
Success!   The brisket turned out beautifully and the four of us here have put a serious dent in it having sandwiches.  The bark has a nice smoky tang to it and the inside is a gorgeous, juicy, tender flavourful beefy treat that weíre all sinking our teeth into.

Donít worry - none of it is going to be thrown out.  Itís all going to get eaten.


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JEBIV

  • WKC Ambassador
  • Posts: 5604
Re: Base 16 Brisket
« Reply #8 on: August 12, 2019, 05:14:01 AM »
I would say SUCCESS for sure
Seeking a Black Sequoia I know I know, I'd settle for just the tabbed no leg grill

Walchit

  • WKC Ranger
  • Posts: 1170
Re: Base 16 Brisket
« Reply #9 on: August 12, 2019, 08:20:49 AM »
Looks good from here!

BigEll

  • Smokey Joe
  • Posts: 76
Re: Base 16 Brisket
« Reply #10 on: August 13, 2019, 10:59:28 PM »
Mouthwatering!


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