First Brisket (pron) - Updated at 4 hrs 30 mins of cook - Page 4

bustem55 · 08-13-2012, 07:49 PM

That smoke ring......oooohhhhhh yyyyeeeeaaaaaahhhhh. Really nice hunk of meat Great Job!!!!!

BobBrisket · 08-13-2012, 07:58 PM

Quote:

Originally Posted by ccarter

Bob I hope your enjoying yours right now. We had to shorten up the sitting time because our kids were close to meltdown. It was still a VERY good piece of meat. Letting is sit longer would've definitely made it better though. I could actually taste a difference between the first bites and the last bites as I ate.

We also had to abort the burnt ends. We have to work tomorrow, and there won't be much time for required cleaning before work starts, so we need to get some rest and get the smoker cold so the water pan can be cleans and charcoal remnants cleared out. Overall, it was very good, and pretty juicy.

I hope y'all enjoyed the pics, I know I enjoyed eating what you're looking at!

WOW!!! I haven't cooked a briskie in a LONG TIME!!! I'm inspired by those pics! I'm gonna do an all nighter brisket tonight!! I'd SO hit that!!

Bob

Phred · 09-25-2012, 01:43 PM

One step that has helped me with temp control is that I wait and put hot tap water into the water pan when it reaches about 200 degrees. I also put a fire brick in the fire box so the charcoal burns in a "u" around the fire brick, the brickets last longer and the smoker doesn't have a tendency to spike in temperature.

polishdon · 09-25-2012, 01:57 PM

That's one of the best looking briskets I've seen, looks like I need to try the montreal seasoning\K.I.S.S. method next time.

thirtydaZe · 09-25-2012, 02:00 PM

Wow! That is so awesome looking, love that smoke ring!

I'm kind of hoping my Bday brings me a Kamado Sierra this weekend, i believe brisket will be my first cook. Thanks to you.

BigBlock · 09-25-2012, 02:07 PM

Outstanding

Sunra · 09-25-2012, 04:59 PM

Great looking brisket nice smoke ring = Great Eats!

08-13-2012, 07:49 PM	#46
bustem55 On the road to being a farker Join Date: 09-14-11 Location: Phillipsburg, NJ....originally from upstate NY Downloads: 0 Uploads: 0	That smoke ring......oooohhhhhh yyyyeeeeaaaaaahhhhh. Really nice hunk of meat Great Job!!!!! __________________ Lang 60, Jenn-Air Gasser, Weber Kettle, UDS, Super fast limited edition Flame Thermapen.

09-25-2012, 01:57 PM	#49
polishdon Full Fledged Farker Join Date: 10-07-09 Location: Buffalo, NY Downloads: 0 Uploads: 0	That's one of the best looking briskets I've seen, looks like I need to try the montreal seasoning\K.I.S.S. method next time. __________________ WSM; OTS; DPP Trailer Clone, Wood Fired Double Kettle Pizza Cooker

09-25-2012, 02:00 PM	#50
thirtydaZe Full Fledged Farker Join Date: 10-20-11 Location: Omaha Downloads: 0 Uploads: 0	Wow! That is so awesome looking, love that smoke ring! I'm kind of hoping my Bday brings me a Kamado Sierra this weekend, i believe brisket will be my first cook. Thanks to you. __________________ Kamado Saffire Yoder Cheyenne Weber Kettle 22.5" Weber Summit

09-25-2012, 04:59 PM	#52
Sunra is one Smokin' Farker Join Date: 06-10-09 Location: New York, NY Downloads: 0 Uploads: 0	Great looking brisket nice smoke ring = Great Eats! __________________ Weber Performer "BlueBoy", Beer Keg Grill "BrewGrilla", SJG MiniWSM, Weber 1520

09-25-2012, 01:43 PM	#48
Phred Got Wood. Join Date: 08-06-08 Location: Salt Lake City, UT Downloads: 0 Uploads: 0	One step that has helped me with temp control is that I wait and put hot tap water into the water pan when it reaches about 200 degrees. I also put a fire brick in the fire box so the charcoal burns in a "u" around the fire brick, the brickets last longer and the smoker doesn't have a tendency to spike in temperature.

09-25-2012, 02:07 PM	#51
BigBlock is one Smokin' Farker Join Date: 03-22-11 Location: Cape Carteret NC Downloads: 0 Uploads: 0	Outstanding