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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 07-26-2013, 10:10 PM   #1
KaiserKrebs
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Default Kaiser's First Brisket Blitz with Pron!

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.
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File Type: jpg foil small.jpg (72.5 KB, 171 views)
File Type: jpg cubessmall.jpg (76.3 KB, 171 views)
File Type: jpg smallplate.jpg (69.9 KB, 171 views)
File Type: jpg sandwichsmal.jpg (66.7 KB, 171 views)
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Unread 07-26-2013, 10:18 PM   #2
QansasjayhawQ
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Wow. That looks awesome!

I see that you wrapped. Did you wrap anything in there with the meat? Or was it just the meat?
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Unread 07-26-2013, 10:44 PM   #3
thunter
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Yep, I'm hawngry now! Very nice!
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Unread 07-26-2013, 10:53 PM   #4
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Quote:
Originally Posted by QansasjayhawQ View Post
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.
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Unread 07-26-2013, 11:04 PM   #5
Bludawg
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Looks pretty dern good to me.
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Unread 08-01-2013, 06:18 AM   #6
TexasChainSawMasterCook
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looks like a feast!!!!
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Unread 08-01-2013, 06:23 AM   #7
dwfisk
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It's 7:30 AM here on the east coast and now you got me craving some brisket hash & fried eggs.
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Unread 08-01-2013, 08:54 AM   #8
code3rrt
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Looks like success from here!

KC
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