First time smoking Brisket on my Kettle!

[rivercityjeff]

Next he'll go off the deep end and incorporate drip beans under the brisket     There is no end to the madness! 

[1buckie]

Next he'll go off the deep end and incorporate drip beans under the brisket     There is no end to the madness! 

Who? What? Where?

http://weberkettleclub.com/forums/grilling-bbqing/ok-finally-brisket/msg72790/#msg72790

[eccj]

After reading through everything, I am leaning towards the 4hr method. Where can I find butcher's paper?

[eccj]

I talked to a buddy of mine ago who's a country boy and used to be the head butcher at Sams Club before he got a promotion.

He gave me his simple Rub recipe, and told me to only trim my brisket down to 1/2 in since it's a select cut of meat!

He said if I cooked it the traditional way, I should do 45mins per pound (give or take!)

[1buckie]

You can ask at a butcher's shop for a small amount....just make sure to not get the coated one side freezer paper.......

a craft's store, ask for Kraft Paper (particular product, spelled like that)

Here's a quick explanation of the diffs.

http://www.webstaurantstore.com/guide/587/food-wrapping-paper.html

Grocery supply type places have it a lot of times....the warehouse type places (Restaurant Depot, etc,) but some of them require memberships.....in a pinch, I've seen people fix up out of a regular paper shopping bag.....offbeat idea, but it works....

Your buddy's right.....give or take.......

See Here, back where A J found the quote from BluDawg :

" Let me kick the Dead Pony one more Time> "YOU CAN NOT COOK GREAT BBQ ON A CONSISTENT BASIS COOKING TO AN INTERNAL TEMP OR BY TIME(XXX MIN PER LB) YOU MUST COOK BY FEEL!"For a Brisket that is probe tender,"

If you rely too much on an hours per pound thing, you'll fool yourself out of a good time......

Check back on reply #3 for BluDawg's way of going about this.....if you're going to do the slightly higher heat, 4 hour, then wrap & go 'till tender way of doing it, then JUST do that without trying to out think it in hours per pound & such....
Not steering you wrong here.....his method is VERY tried & true......if you just do that without second guesses.....

[eccj]

My first brisket cook is done! I used a combination of   suggestions from you guys, and some things I uncovered in my own research! I even made a pan of drip bean from scratch! Lol Almost from the start there was a trail of blue smoke coming out of my kettle! Ladies and Gentlemen I am hooked!!!

[1buckie]

Beans look rippin' good !!!!


Where's the Beef?

[eccj]

Here's the beef 1buckie!
It cooked for about 6.5hrs with a temperature of about 300 degrees the majority of the time. The temperature of the meat was 206(degrees) when I pulled it. I wrapped it in a towel and placed it in a cooler. I didn't guy cut it until this morning so it rested for 7hrs.

Bottom line, I overcooked it, but it's still very edible. The beans turned out  good too! Next time I will use a little more water in them.

[eccj]

I didn't oil the brisket before I rubbed it. Was that a huge mistake?