Weber Kettle Club Forums

Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: Kevin Fisher on November 08, 2012, 05:24:48 PM

Title: 22 hour smoked brisket
Post by: Kevin Fisher on November 08, 2012, 05:24:48 PM: heres a few pics of my smoking skills enjoy and feel free to comment.

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Title: Re: 22 hour smoked brisket
Post by: bama bbq on November 08, 2012, 05:53:42 PM: very nice looking hunk of beef.
Title: Re: 22 hour smoked brisket
Post by: Jeff on November 08, 2012, 06:16:56 PM: 22 hrs???? What temp did you hold it at? Any pics of it sliced up?
Title: Re: 22 hour smoked brisket
Post by: Duke on November 08, 2012, 06:42:37 PM: Nice job again! :D
Title: Re: 22 hour smoked brisket
Post by: Kevin Fisher on November 09, 2012, 04:43:14 AM: Quote from: Jeff on November 08, 2012, 06:16:56 PM
22 hrs???? What temp did you hold it at? Any pics of it sliced up?
I kept the temp at 220. I have a problem of forgetting to take pics of my meat sliced. I get to excited.
Title: Re: 22 hour smoked brisket
Post by: 1buckie on November 15, 2012, 11:24:40 AM: Pretty rich looking bark.....what's the saying ~ "Once you go black, you never go back " ?

( Meaning the bark...)

What rub did you use on that ?
Title: Re: 22 hour smoked brisket
Post by: HankB on December 16, 2012, 07:13:27 PM: Quote from: Kevin Fisher on November 09, 2012, 04:43:14 AM
I kept the temp at 220. I have a problem of forgetting to take pics of my meat sliced. I get to excited.
I have the same problem. When the meat comes off, I lose all interest in photography. ;)

That looks pretty good!
Title: Re: 22 hour smoked brisket
Post by: Jeff on December 17, 2012, 08:08:03 AM: I need a 101 on how to slice a brisket and showing in detail the 2 parts of the meat (lower and upper parts)
Anyone have any good pointers?
Title: Re: 22 hour smoked brisket
Post by: 1911Ron on December 17, 2012, 02:28:56 PM: Looks good, i too forget to take pictures. I have not tried Brisket yet, done Ribs and Boston Butts a few times.
Title: Re: 22 hour smoked brisket
Post by: HankB on December 23, 2012, 07:52:14 PM: Quote from: Jeff on December 17, 2012, 08:08:03 AM
I need a 101 on how to slice a brisket and showing in detail the 2 parts of the meat (lower and upper parts)
Anyone have any good pointers?
I always try to slice across the grain because even after a long smoke, beef can be a little stringy. Some times I trim the fat away because there can be a lot of it. OTOH, the fat tastes pretty good too.