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-   -   Kaiser's First Brisket Blitz with Pron! (http://www.bbq-brethren.com/forum/showthread.php?t=166925)

KaiserKrebs 07-26-2013 10:10 PM

Kaiser's First Brisket Blitz with Pron!
 
5 Attachment(s)
Here are some additional pics of my first brisket I cooked this last weekend, thanks to all the great info, contained in this site. I was very happy with the results for the first time out doing a brisket. I had only done one test cook on this Akorn, before I decided to attack a brisket.

The pics are of my coal set up, the brisket one hour into the cook, the briskie after the six hour mark, my burnt ends, the din-din plate, and the brisket sandwhich the following day made from the pulled flat.

I cooked an 11.8lb select packer, rubbed with Meathead's Big Bad Beef Rub. I kept the Akorn up around 300 degrees, my target range was 275-300. I felt like I was chasing temps a bit, but the Maverick ET-73 worked like a champ on this cook.

Just used KF Blue, and Cowboy Hickory chunks. the family loved it, and I did as well. I learned a ton, and the point was the star, and the burnt ends were BBQ nuggets of the Gods! Final asessment, was that the point was outstanding, the flat was good as well, but it was a little lean. It pulled apart nicely, but there was virtually no smoke ring to speak of.

I can't wait to do the next one, and I've found a source for Choice Packers, so that's what I'll do next time. Thanks to all the Bretheren, for the great advice, and special thanks to Bludawg for his concise " I'm Fixin to learn ya somethin' " posts for the noobs. :grin:

QansasjayhawQ 07-26-2013 10:18 PM

Wow. That looks awesome!

I see that you wrapped. Did you wrap anything in there with the meat? Or was it just the meat?

thunter 07-26-2013 10:44 PM

Yep, I'm hawngry now! Very nice!

KaiserKrebs 07-26-2013 10:53 PM

Quote:

Originally Posted by QansasjayhawQ (Post 2567087)
Wow. That looks awesome!

I see that you wrapped. Did you wrap anything in there with the meat? Or was it just the meat?

I wrapped at the four hour mark, spritzed the brisket with 50/50 Worcestershire sauce and water mix. Right before I foiled, I'm pretty sure it hit the stall, stayed at 170 IT for a very long time. After the foil climbed to 173 right away.

Bludawg 07-26-2013 11:04 PM

Looks pretty dern good to me.

TexasChainSawMasterCook 08-01-2013 06:18 AM

looks like a feast!!!!

dwfisk 08-01-2013 06:23 AM

It's 7:30 AM here on the east coast and now you got me craving some brisket hash & fried eggs.

code3rrt 08-01-2013 08:54 AM

Looks like success from here!

KC


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