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Author Topic: First brisket succes  (Read 3344 times)

bbqking01

  • WKC Ranger
  • Posts: 860
First brisket succes
« on: May 25, 2020, 01:58:30 PM »
So for me it was my first brisket success. Iíve tried before and failed more than once, my wife got it down, so I usually let her do it. Not exactly what I wanted the outside to look like, but itís ok. Decent smoke ring too.


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JEBIV

  • WKC Ambassador
  • Posts: 7141
Re: First brisket succes
« Reply #1 on: May 26, 2020, 05:05:57 AM »
Looks good to me !!
Seeking a Black Sequoia I know I know, I'd settle for just the tabbed no leg grill

michaelmilitello

  • WKC Ranger
  • Posts: 1923
Re: First brisket succes
« Reply #2 on: May 26, 2020, 05:58:12 AM »
Congrats!   Looks grate.  Brisket is my favorite bbq to cook. 


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Darko

  • WKC Performer
  • Posts: 4472
Re: First brisket succes
« Reply #3 on: May 26, 2020, 06:32:17 AM »
I'd be all over that!

cigarman20

  • WKC Brave
  • Posts: 406
Re: First brisket succes
« Reply #4 on: May 27, 2020, 02:32:21 PM »
Looks good, what did you cook it on?


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Grails- Ď63 Fleetwood, Ambassador

bbqking01

  • WKC Ranger
  • Posts: 860
First brisket succes
« Reply #5 on: May 27, 2020, 06:51:36 PM »
18Ē wsm


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Dc_smoke309

  • WKC Ranger
  • Posts: 930
Re: First brisket succes
« Reply #6 on: May 28, 2020, 06:10:48 AM »
yum . Havenít done a brisket in awhile . Looks good !


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cliffhanger

  • Smokey Joe
  • Posts: 18
Re: First brisket succes
« Reply #7 on: June 04, 2020, 11:30:04 AM »
Nice! It's making my mouth water. Anything you learn from the experience? Is there anything you would change next time?

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Kain

  • WKC Brave
  • Posts: 306
Re: First brisket succes
« Reply #8 on: June 04, 2020, 12:52:11 PM »
Nailed it! Nice smoke ring[emoji106]


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bbqking01

  • WKC Ranger
  • Posts: 860
First brisket succes
« Reply #9 on: June 06, 2020, 01:06:31 PM »
The only thing I might do is after about an hour or so close the bottom vent to the pencil width. And get a meat probe or two to put in it so I donít have to keep opening the lid to check temps. And I learned, that keeping it wrapped in towels and in the ice chest, it stayed really hot for like almost 6 hours.


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« Last Edit: June 06, 2020, 01:08:46 PM by bbqking01 »

Dc_smoke309

  • WKC Ranger
  • Posts: 930
Re: First brisket succes
« Reply #10 on: June 06, 2020, 01:18:30 PM »

The only thing I might do is after about an hour or so close the bottom vent to the pencil width. And get a meat probe or two to put in it so I donít have to keep opening the lid to check temps. And I learned, that keeping it wrapped in towels and in the ice chest, it stayed really hot for like almost 6 hours.


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The cooler thing is impressive. I had a pork butt that cooked wayyyyy faster than I wanted it to. And I was serving guests than evening . It stayed in that cooler wrapped for 5 hours and it was still to hot to handle with my hands .


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dirtydog

  • Happy Cooker
  • Posts: 1
Re: First brisket succes
« Reply #11 on: June 22, 2020, 10:51:29 PM »
So I did my first brisket on the weekend and sorry to say I failed. 
It was tough. Had a couple good pieces in it. But epic fail. 
I use a 22Ē Weber kettle. 
Still not sure what I did wrong. 
I used the smoke 2 thermoworks.  Had a hell of a time getting and keeping temp at 225. For any length of time.  Any advice anyone?  I was trying to go for Texas flavoured. Which the flavour was great. 


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bbqking01

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  • Posts: 860
First brisket succes
« Reply #12 on: June 22, 2020, 11:41:17 PM »
The wife starts out 15-20 briquettes on each side and goes out every 3-4 hours and adds 10 more to each side.After 6 hours, she wraps it in foil, then keeps adding about 10 briquettes every3-4 hours. She keeps this up for about 14-16 hours. Then rests it in an ice chest for about2-4 hours. She doesnít even check the temps...she has made it 3-4 times and knocked it out of the park everytime. So total time is about 18 hours.6 unwrapped, 8-10 wrapped, then rest in ice chest.


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« Last Edit: June 22, 2020, 11:44:56 PM by bbqking01 »

michaelmilitello

  • WKC Ranger
  • Posts: 1923
Re: First brisket succes
« Reply #13 on: June 23, 2020, 03:57:12 AM »
If itís tough, you most likely under cooked the brisket.  Brisket has to be cooked to tenderness and not by temperature.   Temperature is a good guide.  Somewhere around 195 internal, start checking for tenderness using a thermometer probe.  If it goes into the meat with ease and little resistance, itís done.  If not, continue cooking and re-check. 


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