Brisket on the MAK ★

[KevinJ]

Trimmed and seasoned with ORBBQ Black Ops Saturday night, got the grill prepped and ready togo.

Woke up at 4:00 walked outside started the grill, set the temp for 225, put the Brisket on at 4:15 and went back to bed.

Got up around 6:30 had a cup of coffee and decided to throw on a Fatty.

8:30 checked the Fatty wasn't quite done yet and bumped the grill temp up to 275.

Pulled the Fatty around 45min later.

So good :grin:

Around 12:30 checked the Brisket, bark looked good and gave it a poke with the Thermapen to see what the IT was, it was at 168 so I wrapped it in foil with a cup of beef broth. (forgot to take a pic before wrapping, sorry)

Bumped the temp to 300 and started checking for probe tenderness 2hrs later, wasn't quite there yet so checked it again 30min later (3:15), passed the probe test, pulled it and put in the cooler to rest until dinner.

At 5:30 when putting it on the cutting board it was completely limp and jiggly so I knew it was going to be good.

Put some DD Ranch Sausage on the grill about 45min before dinner, great sausage if you run across it buy it, the hot is good too.

 

[Titch]

not too shabby at all
looks very tasty

 

[rwalters]

The beauty of pellet cooking... killer Kevin!

 

[Titch]

The beauty of pellet cooking... killer Kevin!

Crap

Thats talent

 

[The Wookiee]

That looks outstanding!! Looks like a Harry Soo aggressive trim there.

Great looking plate.

 

[4ever3]

My GAWD man!!!

That’s beautiful!!!

 

[KevinJ]

Crap

Thats talent

LOL, thanks Titch and I have no problem with cooking a brisket Hot and Fast on the Drum too.

That looks outstanding!! Looks like a Harry Soo aggressive trim there.

Great looking plate.

Thanks I like like to take the fat cap down to a 1/4" and trim out most of the fat between the Point and Flat. Not as pretty but less fat to trim out when it's time to serve.

 

[ShadowDriver]

Nicely done.... with (what appears to be) a minimal amount of work in the process!

I'm digging this "I got up at 0400... put the meat on, and went back to bed" thing.

 

[kevinstaggs]

Every single part of that plate is simply perfect. I don’t know what else to say....

 

[HogGrog]

You make it look so simple...

...and so farking good!

 

[Stingerhook]

Fine looking day Kevin!

 

[Bob C Cue]

Looks great and thanks for posting. That will be a model for my first brisket cook on the MAK. I HOPE YOU PLAN ON KEEPING YOUR MAK AND NOT SELLING IT. LOL

 

[tom b]

Everything looks killer Kevin!

 

[rwalters]

Crap

Thats talent

Kevin’s got mad skills... I was referring to the going back to bed part... lol.

 

[Shiz-Nit]

Hot dayum brother that looks phenomenal

 

[LordRiffenstein]

That´s some amazing food!

 

[KevinJ]

Kevin’s got mad skills... I was referring to the going back to bed part... lol.

Thank you Robb and yes the going back to bed part is nice. I know most like todo an overnight cook, the last brisket I cooked over night (18hr cook) I wasn't happy with, this shorter cook works much better for me.

 

[16Adams]

Amazing food and food photography

 

[16Adams]

Nicely done.... with (what appears to be) a minimal amount of work in the process!

I'm digging this "I got up at 0400... put the meat on, and went back to bed" thing.

All great stories start with:

Once upon a time

You ain’t gonna believe this ch$$

I put meat in the smoker and went to bed

 

[SweetHeatBBQnSC]

Everything about this day looks awesome. Even dig the wood looking plate. I also am glad to see you manage to buy the fastest Thermapen of them all.