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My First Smoked Brisket

Started by Final Pythagoras, June 16, 2017, 10:03:38 PM

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Final Pythagoras

I just started my first Beef Brisket at 11:30 pm, and hoping to have it ready for Saturday dinner.  It was 12.86 lbs from the local butcher shop, and smoking it on my 22.5 in webber.  Getting it dialed in for 225 F. If the wind cooperates...or it will be a long night.   Using my own dry rub mix, and soaked smoking wood on Kingsford.  Wish me luck.   I'm expecting 1 hrs and 15 min per pound give or take.



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jcnaz

Good luck! 😉

Keep us updated. I am still getting up the nerve to tackle a brisket.

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A bunch of black kettles
-JC

Final Pythagoras

#2
Quote from: jcnaz on June 17, 2017, 05:41:39 AM
Good luck!

Keep us updated. I am still getting up the nerve to tackle a brisket.

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It's now 8:05 am and the temperature has reached 159 F. ....but it's looking good.  Here is the latest pictures.



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Here is the final product...it was nice and moist!


1buckie

Lookin' good !!!


always a good sign when you get the juice puddling on top..... 8) 8)
"If you want it fancy there is BBQ spray paint at home depot for that. "
    Covered, damper-controlled cooking.....IF YOU PLEASE !!!
           "But the ever versatile kettle reigned supreme"    

Davescprktl

OKP Crimson, 22" H Code Brownie, SJS Lime, 22" CB Stacker, Red Q2200, Performer Deluxe CB slate blue

"If God didn't want us to eat animals, why did he make them out of meat?"  H. Simpson

Final Pythagoras

Thanks to all for the encouragement.  It was not as hard as I thought.   I upgraded to the Smoke dual Thermometer, and it woke me up when I needed to refill charcoal - very reliable.   I was able to sleep, and the brisket got to smoke undisturbed.   Low and slow takes time, but it should be very tender....lots of puddling and nice bark.  I'll post sliced pictures later.


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