Brisket on the Fleetwood 26r

[Travis]

What's up fella's. After a few tries at the snake method, failing, reaching out here for advise, then having a couple good successes at it, I decided to give a 10 lb. brisket a try.

I've normally done long cooks on the uds, but this year have started using the kettle, and after getting comfortable with the snake method, I felt I could give it a whirl.

I picked up this "choice" packer cut from my butcher, set up the Fleetwood with 3x3 snake using Stubb's briquettes and sprinkling the small leftover lump pieces over the top as buckie suggested in a previous thread. Wood choice was hickory.

I got the brisket on at 4:30 am and pulled it at 6:30 pm. I had a handful of the snake left at the end.



Nice bend


Setup






5 am. Settled in around 250. Drinking coffee, listening to inner thoughts.


Ready to wrap up with butcher paper


Storms moving in


Pulled around 198. Probe tender throughout.


The bend


Money shot

Have a good one fella's!



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[BariB523]

That's how it's done! It looks perfect. What did you use to season it?

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[Travis]

That's how it's done! It looks perfect. What did you use to season it?

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Thanks! I used a basic salt and pepper mix with a touch of chipotle pepper for heat.


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[WNC]

Looks great Travis!
Did you have to rotate the brisket around as the snake burned

[crowderjd]

The brisket looks perfect Travis.  I think I'm ready to bite the bullet and give one a try myself.

[Travis]

Looks great Travis!
Did you have to rotate the brisket around as the snake burned

Thanks! Yes, I actually had the brisket in a raised rack in a pan for the first bit. I didn't get any pics of that but decided to do it that way so I could catch all the juices and it worked really well! Once I had wrapped it I took it out of the pan, back on grate level. Having it in the pan (raised) worked out I believe cause I didn't have to have the brisket in the middle of the grill. I could have opposite, but didn't have to worry about it dripping on the coals. Worked out pretty good!


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[Travis]

The brisket looks perfect Travis.  I think I'm ready to bite the bullet and give one a try myself.

Thanks! You should. That 26r did great for it. Ended up being 14 hrs. I had one daisy wheel open and the other two closed. Top wide open. Is that about how you end up running yours for low n slow cooks?


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[Kneab]

That brisket looks tasty Travis.
I think you have inspired me to do one this weekend. Glad to hear you Stubbs snake worked out also. I have had good luck with that setup.

[kettlebb]

Awesome job Travis. I think I'll try my first snake next smoke. Looks tasty.


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[haeffb]

Good job, Travis. I'm more of a pork guy so I've never tried a brisket. "One of these days..."

[jdefran]

@Travis, great job homie...looks fantastic.

[jeffrackmo]

Travis... Simply put... YUMMMMMM!!!

Doing Brisket and Pork butt on Monday.  Brisket on the WSM at 4:30 a.m and Butt in the Performer.  Using Stubbs for the first time.

Pass on your good luck to me please.  Just hoping my brisket turns out as purty as yours!!!

Grill on!!

Jeff

[SteveZ]

Brisket on the 26, it don't get any better. Looks grate Travis!

[MrHoss]

Looks very good. Never cooked a brisket on a 26er. .....this could be my impetus.

 

[Travis]

Next day brisket sandwich on Texas toast with creamy Cole slaw and homemade bread n butter pickles. Along with a light beer. Damn boys, it's a good day!

One tip for warming a brisket up the next day is to do it in the oven. Not the microwave. 350 for 30 minutes. It doesn't cook it, just warm it. The microwave will dry it to shoe leather.

Thanks for all the kind comments and good luck with your upcoming cook jeffrackmo! I'm sure it's gonna turn out delicious!!










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