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Author Topic: 22 hour smoked brisket  (Read 2791 times)

Kevin Fisher

  • Smokey Joe
  • Posts: 46
22 hour smoked brisket
« on: November 08, 2012, 05:24:48 PM »
heres a few pics of my smoking skills enjoy and feel free to comment.

[attachment deleted by admin]

bama bbq

  • WKC Brave
  • Posts: 226
Re: 22 hour smoked brisket
« Reply #1 on: November 08, 2012, 05:53:42 PM »
very nice looking hunk of beef.

Jeff

  • WKC Performer
  • Posts: 4839
Re: 22 hour smoked brisket
« Reply #2 on: November 08, 2012, 06:16:56 PM »
22 hrs????  What temp did you hold it at?  Any pics of it sliced up?
Kettle collector AND cooker!

Duke

  • The Duke
  • Posts: 7968
Re: 22 hour smoked brisket
« Reply #3 on: November 08, 2012, 06:42:37 PM »
Nice job again!  :D

Kevin Fisher

  • Smokey Joe
  • Posts: 46
Re: 22 hour smoked brisket
« Reply #4 on: November 09, 2012, 04:43:14 AM »
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.

1buckie

  • WKC Ambassador
  • Posts: 9048
Re: 22 hour smoked brisket
« Reply #5 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 ?
"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"    

HankB

  • WKC Performer
  • Posts: 2326
Re: 22 hour smoked brisket
« Reply #6 on: December 16, 2012, 07:13:27 PM »
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!
kettles, smokers...

Jeff

  • WKC Performer
  • Posts: 4839
Re: 22 hour smoked brisket
« Reply #7 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?
Kettle collector AND cooker!

1911Ron

  • WKC Performer
  • Posts: 4457
Re: 22 hour smoked brisket
« Reply #8 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.
Wanted: 18" Platinum any color will work
This is my Kettle there are many like it but this one is mine......

HankB

  • WKC Performer
  • Posts: 2326
Re: 22 hour smoked brisket
« Reply #9 on: December 23, 2012, 07:52:14 PM »
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.
kettles, smokers...