I hadn't done brisket in a while and had a prime in the freezer and decided to get to it.
A 10lber. I prefer my brisket in the 10-12 lb range.
After trimming it weighed 7.5lbs. Seasoned with S&P
Hmmmmm.... What do I use??? I wasn't sure if I should use the Coshell since it was my first time and didn't know what to expect but I said "Fark it!"
About 5.5lbs in the chimney.
It takes a bit longer than usual for these guys to get started but no complaints. More beer to be had:biggrin1:
Hung the briskie
After 3 hours the brisket was at 160 IT. Wrapped in butcher paper and it went back in the PBC to finish. It went another 2 hrs and it probed like butta at 190ish. So I took it out and let it rest for about an hour or so.
In the meantime made some creamy mashed taters with roasted garic
And some gravy
Finished product:razz:
Separated the point from the flat
Sliced the flat and about half of the point since some family likes the point better. The half point was cubed, sauced and back in the grill for burnt ends.
Ohh baby!
Time to eat
One of my great friends came back from a weekend at Mammoth Lakes and sent this for me to enjoy. Perfect timing.
After dining and drinks the Burnt ends were ready. Here is a pic of what was left of it. They went fast :wink:
Atlantic City treat to make it right after a great dinner
Overall very satisfied with the briqs. They tend to take a bit to start but burn hotter and longer. Using 5.5lbs total, the brisket took 5 hours from start to finish. After that I put the burnt ends on and it ran another 3 hrs. Total burn time of 8 hrs. I ended up with 1lb of ash after it burned the full 8 hrs just in case anyone needs this info.
Thanks for looking!!
A 10lber. I prefer my brisket in the 10-12 lb range.
After trimming it weighed 7.5lbs. Seasoned with S&P
Hmmmmm.... What do I use??? I wasn't sure if I should use the Coshell since it was my first time and didn't know what to expect but I said "Fark it!"
About 5.5lbs in the chimney.
It takes a bit longer than usual for these guys to get started but no complaints. More beer to be had:biggrin1:
Hung the briskie
After 3 hours the brisket was at 160 IT. Wrapped in butcher paper and it went back in the PBC to finish. It went another 2 hrs and it probed like butta at 190ish. So I took it out and let it rest for about an hour or so.
In the meantime made some creamy mashed taters with roasted garic
And some gravy
Finished product:razz:
Separated the point from the flat
Sliced the flat and about half of the point since some family likes the point better. The half point was cubed, sauced and back in the grill for burnt ends.
Ohh baby!
Time to eat
One of my great friends came back from a weekend at Mammoth Lakes and sent this for me to enjoy. Perfect timing.
After dining and drinks the Burnt ends were ready. Here is a pic of what was left of it. They went fast :wink:
Atlantic City treat to make it right after a great dinner
Overall very satisfied with the briqs. They tend to take a bit to start but burn hotter and longer. Using 5.5lbs total, the brisket took 5 hours from start to finish. After that I put the burnt ends on and it ran another 3 hrs. Total burn time of 8 hrs. I ended up with 1lb of ash after it burned the full 8 hrs just in case anyone needs this info.
Thanks for looking!!