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Author Topic: Brisket Sunday  (Read 963 times)

michaelmilitello

  • WKC Performer
  • Posts: 4029
Brisket Sunday
« on: May 05, 2019, 03:40:06 PM »
Feeling inspired by HoosierKettle, I went brisket today.  No hanging, but the 26 did the job last night.  How nice to get a 70 degree day after a week of rain.  Excellent smoking conditions. 

Salt, pepper, and smoke from Indiana hickory. 

Separated the point for burnt ends.  Those became a birthday present for a coworker from Kansas City, who loves them. 




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SMOKE FREAK

  • WKC Ranger
  • Posts: 1115
Re: Brisket Sunday
« Reply #1 on: May 05, 2019, 04:01:36 PM »
That's just beautiful...
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HoosierKettle

  • WKC Ambassador
  • Posts: 7366
Re: Brisket Sunday
« Reply #2 on: May 05, 2019, 04:20:49 PM »
Very nice!  The 26 will always be my go to for butts and brisket and pretty much everything else except ribs and chicken on the wsm.


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HoosierKettle

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Re: Brisket Sunday
« Reply #3 on: May 05, 2019, 04:28:10 PM »
So salt pepper and that’s it?  That’s pretty much what I did except I put a little bbq rub on too. I used equal parts salt and pepper and that was way too much pepper for my tastes. What ratio did you use?  Or maybe I just used too much of both?


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jmike314

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  • Posts: 240
Re: Brisket Sunday
« Reply #4 on: May 05, 2019, 05:56:36 PM »
Good stuff.
Y’all make it look easy.
Guess it’s time for me to take another run at a brisket.


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“Crying is for little girls, babies, and men who just had their ears ripped off.” - Oobedoob Benubi

JEBIV

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Re: Brisket Sunday
« Reply #5 on: May 06, 2019, 05:13:41 AM »
Looks good!
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Seeking a Black Sequoia I know I know, I'd settle for just the tabbed no leg grill

michaelmilitello

  • WKC Performer
  • Posts: 4029
Re: Brisket Sunday
« Reply #6 on: May 11, 2019, 10:21:50 AM »
Quote from: HoosierKettle on May 05, 2019, 04:28:10 PM
So salt pepper and that’s it?  That’s pretty much what I did except I put a little bbq rub on too. I used equal parts salt and pepper and that was way too much pepper for my tastes. What ratio did you use?  Or maybe I just used too much of both?


Sent from my iPhone using Weber Kettle Club mobile app
50/50.  I don’t go super heavy on the rub.   I like the meat to shine.  Also I think wrapping in butcher paper really preserves the flavor of the bark.   Foil makes it mushy and tones the flavor down. 


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dogman

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  • Posts: 247
Re: Brisket Sunday
« Reply #7 on: May 12, 2019, 09:16:37 AM »
That was a scary first pic but dang that's a beautiful cook!

I'm also in the salt and pepper camp. I don't need anything but a good piece of meat, salt, pepper, some lump, and a trusty Weber!
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Beer! It's what's for dinner...

griz400

  • WKC Brave
  • Posts: 125
Re: Brisket Sunday
« Reply #8 on: May 14, 2019, 01:56:56 PM »
 :)  You got it all there .. some bark, some smoke ring, some moisture, some ends .. Do you deliver ???  8)
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