So finally got around breaking this smoker in a couple weeks ago. I started with a 5.5 lb brisket flat, and a couple slabs of back ribs the neighbor wanted me to make. Both the brisket and ribs sat overnight with rubs on them. After trimming the fat cap on the brisket, it came to just under 5 lbs. I couldn't believe it, but this brisket was on the smoker from 9am till 730pm. It stalled twice at 154, and 172. Each time for about 1.5 hours.
Here is the flat seasoned up and waiting for the smoker to get up to temp.
Getting started with about 6-8 pre-lit briquettes.
Loaded up the ring in anticipation of a long cook.
Was a chilly...but nice sunny day. Let a few of the other Webers out to play.
Brisket placed on the top rack. Placed a tray of veggies and stuff underneath. My neighbor also asked me to put a bowl of kosher salt inside to absorb some smoke throughout the cook. Never heard of this, but he said the salt gets a nice smokey taste and goes nicely as a seasoning on lots of other foods.
Smokin' away!
Brisket coming along slowly, time to add the ribs.
Little later in the day...the brisket finally hit about 190 and was since foiled. Ribs are about done and getting sauced up.
Brisket was pulled at about 201 internal temp, and let to rest in the foil for another 1.5 hours. Here is it after resting for that time.
The finished product! The brisket was very tender and had lots of flavor. Used some of the juices from the veggie tray underneath, and poured it over the slices of meat. The ribs turned out great too and my neighbor had a super dinner.
I must admit I was a little surprised how long a 5lb cut of brisket could take to make (9am-730pm on the smoker). My temp on the smoker stayed between 225-255 to whole time. The new smoker was a success, seemed to be efficient and easy to maintain stable temps. Went through about 17lbs of Kingsford.
Topic: First cook on the SS Burgundy Bullet (Read 2973 times)