Yesterday afternoon, made a quick run to Costco, picked up a small 6.5lb brisket, without a point...
Came home trimmed it, injected it with Beef Broth and my seasoning... Let it marinade overnight.
This AM, at 6am, fired up the Summit with some Bull Brand Lump Charcoal, and about 6 baseball size chunks of Pecan... Put a drip pan under the brisket with the "beef broth/marinade and some water" under the brisket.
Its 11am now, summit has been steady 235... brisket is in the stall at 161 internal temp.
Looking good. I normally wrap them at about 165 ish... to finish it.. Then I will bump the temps up to 275ish...
More pics will follow as this cook progress's.
I am amazed at how easy the summit is to operate. Literally set it and forget it. For some one used to big offset stick burners, this is a bit to boring... Its nice not to have to worry about adding fuel to the fire...
Topic: First Brisket on my Weber Summit (Read 1026 times)