It's been awhile...Christmas Brisket

[Nate]

It's been quite a while since I've posted. Well, here's some pics I took of our Christmas dinner. In addition to the brisket and ABTs, we had scalloped potatoes, and green beans with cream sauce. Decided to use the kettle with the SNS and drip pan for the 13lb brisket cook. It worked great BTW. And the brisket was moist and delicious.









The day after brisket sandwich

[Mike in Roseville]

Nate! Welcome back!

The brisket and abt's look excellent!

Any specifics that you recall on that brisket? Temp, time, technique, or seasoning?

[JEBIV]

Looks delish

[inkaddictedchef1]

Nice looking cook

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[namtrag]

Damn sure beats turkey and ham any day!!! Looks great

[Nate]

@Mike in Roseville Started the grill at 2am and meat on at 3ish’am. Fat was trimmed. Seasoned with kosher salt, course black pepper,& garlic powder. Temp was around 250*. Double wrapped in butcher paper around the 5 hr mark, stayed on the kettle at that temp till about 2p. This is when I got stressed out about having dinner at 5p since the IT wasn’t budging from 165*. So I turned on the oven on convection roast at 300* and transferred the wrapped brisket to the oven. An hour and a half later it was over the 200* IT temp and was prove tender. Into a cooler to rest until dinner.

[Firemunkee]

Looks delicious!! Thanks for sharing the details

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[greenweb]

Looks great! 

[Darko]

Yah! that looks good.

[mhiszem]

Yum!


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