Weber Kettle Club Forums

Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: Chasing_smoke on July 22, 2013, 05:23:33 PM

Title: My nemesis cook:brisket
Post by: Chasing_smoke on July 22, 2013, 05:23:33 PM
Well I've been having great luck with pork lately. Years ago I tried a brisket that turned into shoe leather. Ever since then I've been avoiding my nemesis. After plenty of reading and watching I decided its time to give it a shot again.

I followed Arron Franklins videos since he seems to be a brisket master. So it got a salt and pepper rub and tossed on over hickory.

Here it is 4 hours into the cook.

(http://i900.photobucket.com/albums/ac208/Mbromleyphoto/null-175.jpg)

Pulled off after 11 hours

(http://i900.photobucket.com/albums/ac208/Mbromleyphoto/null-174.jpg)

These aren't the best pics since it was shot after we had dinner.
Point
(http://i900.photobucket.com/albums/ac208/Mbromleyphoto/null-173.jpg)
Flat
(http://i900.photobucket.com/albums/ac208/Mbromleyphoto/null-172.jpg)

Was very good, I pulled when it was probe tender which happened to be 201f. Could have used more smoke since the ring is rather weak on this one.

All in all I have renewed my confidence I'm cooking it. The next round will get injected and a bit more complex rub. Overall it was a successful cook! My wife loved it so its a win!




 "my kettle is more powerful it will do almost anything."
Title: Re: My nemesis cook:brisket
Post by: HankB on July 22, 2013, 05:35:49 PM
Looks good! Of course the real proof is the approval of SWMBO.  ;D

I'll be tackling a brisket on my stick burner tomorrow. They've come out well when done on the WSM but I want to try something different and, honestly, I'm inspired by Franklin's video. I'm getting ready to watch it again just to see if I can glean some additional pointers.
Title: Re: My nemesis cook:brisket
Post by: landgraftj on July 22, 2013, 05:40:39 PM
Looks good smoke! Nice and juicy. I've only done a few and my last one was best but still a bit dry. What temp did you cook it at?
Title: My nemesis cook:brisket
Post by: Chasing_smoke on July 22, 2013, 05:59:28 PM
I cooked it around 240 most of the way. It shot up too 260 but I eased it back down.  I was shooting for 250 but it settled in at 240 so I let it ride.

Hank, Franklin is an inspiration to me with the simplicity and focus on the fire. I love those videos of his. I would really like to see the results of your cook and thoughts on the offset cooker if you decide to post it.

I do think injecting is the way to go with these. This was pretty juicy but the flat got a bit dry.




 "my kettle is more powerful it will do almost anything."
Title: Re: My nemesis cook:brisket
Post by: 1buckie on July 22, 2013, 06:37:20 PM


 I've never once tasted the elusive smoke ring.........your cookup looks just grand !!!!!

 Same thing happened to me................didn't get near the stuff for years, but when you pull off a good one, then it's Game On !!!!