Brisket Sunday

[michaelmilitello]

Feeling inspired by HoosierKettle, I went brisket today.  No hanging, but the 26 did the job last night.  How nice to get a 70 degree day after a week of rain.  Excellent smoking conditions. 

Salt, pepper, and smoke from Indiana hickory. 

Separated the point for burnt ends.  Those became a birthday present for a coworker from Kansas City, who loves them. 




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[SMOKE FREAK]

That's just beautiful...

[HoosierKettle]

Very nice!  The 26 will always be my go to for butts and brisket and pretty much everything else except ribs and chicken on the wsm.


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[HoosierKettle]

So salt pepper and that's it?  That's pretty much what I did except I put a little bbq rub on too. I used equal parts salt and pepper and that was way too much pepper for my tastes. What ratio did you use?  Or maybe I just used too much of both?


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[jmike314]

Good stuff.
Y'all make it look easy.
Guess it's time for me to take another run at a brisket.


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[JEBIV]

Looks good!

[michaelmilitello]

So salt pepper and that's it?  That's pretty much what I did except I put a little bbq rub on too. I used equal parts salt and pepper and that was way too much pepper for my tastes. What ratio did you use?  Or maybe I just used too much of both?


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50/50.  I don't go super heavy on the rub.   I like the meat to shine.  Also I think wrapping in butcher paper really preserves the flavor of the bark.   Foil makes it mushy and tones the flavor down. 


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[dogman]

That was a scary first pic but dang that's a beautiful cook!

I'm also in the salt and pepper camp. I don't need anything but a good piece of meat, salt, pepper, some lump, and a trusty Weber!

[griz400]

   You got it all there .. some bark, some smoke ring, some moisture, some ends .. Do you deliver