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My first brisket

Started by Golly, September 15, 2012, 10:26:31 PM

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Golly

been putting off doing a low and slow brisket for a few months now, anyway its getting warmer here and last saturday i had ago
please feel free to comment suggestions welcome







GET ON THAT SHIT
WONT TAKE NO FOR AN ANSWER

Vermin99


Duke

Golly!  :o You nailed that brisky!

1911Ron

Looks good, i have yet to tackle a brisket.
Wanted: 18" Platinum any color will work
This is my Kettle there are many like it but this one is mine......

Golly

thanks for the comments fellas
dunno about nailing it
apparently i should cut it the other way and it was a little tough
but all in all i did ok
GET ON THAT SHIT
WONT TAKE NO FOR AN ANSWER

HankB

Quote from: Golly on September 26, 2012, 12:27:19 AM
apparently i should cut it the other way and it was a little tough
Cutting across the grain will tend to moderate any toughness. Brisket needs a high temperature to break down the tough fibers. I usually take mine to an internal temp of over 190°. (195° is the target but I can get impatient. ;) ) That's done in a WSM or mini-WSM over ten or more hours. You can probably do that in a kettle as well but temperature control is probably going to be more work.  I don't know how well higher temp/shorter time would work as I have not tried it.

Of course a little tough takes nothing away from the flavor. :D
kettles, smokers...

1buckie

Quote from: HankB on December 24, 2012, 07:50:12 AM
Quote from: Golly on September 26, 2012, 12:27:19 AM
apparently i should cut it the other way and it was a little tough
Cutting across the grain will tend to moderate any toughness. Brisket needs a high temperature to break down the tough fibers. I usually take mine to an internal temp of over 190°. (195° is the target but I can get impatient. ;) ) That's done in a WSM or mini-WSM over ten or more hours. You can probably do that in a kettle as well but temperature control is probably going to be more work.  I don't know how well higher temp/shorter time would work as I have not tried it.

Of course a little tough takes nothing away from the flavor. :D

Hank, you bet you can do 'em on a kettle !!!
I'd encourage folks to try, also....

Here's the last one I did & the point section was melt in your mouth tender...

http://weberkettleclub.com/forums/food-pr0n/brisket-prawn/

Used the chain or fuse charcoal setup & it works fine...
Not much piddlin' around & gets the job done evenly...

See Here Also ~~>

http://weberkettleclub.com/forums/grilling-beef-recipes/something-different/

for setups....
"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"