been putting off doing a low and slow brisket for a few months now, anyway its getting warmer here and last saturday i had ago
please feel free to comment suggestions welcome
(http://i801.photobucket.com/albums/yy294/xygswagon/P1020197-Copy.jpg)
(http://i801.photobucket.com/albums/yy294/xygswagon/P1020198.jpg)
(http://i801.photobucket.com/albums/yy294/xygswagon/P1020199-Copy.jpg)
(http://i801.photobucket.com/albums/yy294/xygswagon/P1020203.jpg)
(http://i801.photobucket.com/albums/yy294/xygswagon/P1020204.jpg)
(http://i801.photobucket.com/albums/yy294/xygswagon/P1020208.jpg)
(http://i801.photobucket.com/albums/yy294/xygswagon/P1020210.jpg)
(http://i801.photobucket.com/albums/yy294/xygswagon/P1020211.jpg)
Great looking meal!!
Golly! :o You nailed that brisky!
Looks good, i have yet to tackle a brisket.
thanks for the comments fellas
dunno about nailing it
apparently i should cut it the other way and it was a little tough
but all in all i did ok
Quote from: Golly on September 26, 2012, 12:27:19 AM
apparently i should cut it the other way and it was a little tough
Cutting across the grain will tend to moderate any toughness. Brisket needs a high temperature to break down the tough fibers. I usually take mine to an internal temp of over 190°. (195° is the target but I can get impatient. ;) ) That's done in a WSM or mini-WSM over ten or more hours. You can probably do that in a kettle as well but temperature control is probably going to be more work. I don't know how well higher temp/shorter time would work as I have not tried it.
Of course a little tough takes nothing away from the flavor. :D
Quote from: HankB on December 24, 2012, 07:50:12 AM
Quote from: Golly on September 26, 2012, 12:27:19 AM
apparently i should cut it the other way and it was a little tough
Cutting across the grain will tend to moderate any toughness. Brisket needs a high temperature to break down the tough fibers. I usually take mine to an internal temp of over 190°. (195° is the target but I can get impatient. ;) ) That's done in a WSM or mini-WSM over ten or more hours. You can probably do that in a kettle as well but temperature control is probably going to be more work. I don't know how well higher temp/shorter time would work as I have not tried it.
Of course a little tough takes nothing away from the flavor. :D
Hank, you bet you can do 'em on a kettle !!!
I'd encourage folks to try, also....
Here's the last one I did & the point section was melt in your mouth tender...
http://weberkettleclub.com/forums/food-pr0n/brisket-prawn/
Used the chain or fuse charcoal setup & it works fine...
Not much piddlin' around & gets the job done evenly...
See Here Also ~~>
http://weberkettleclub.com/forums/grilling-beef-recipes/something-different/
for setups....