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chicagokp
10-06-2014, 11:53 AM
Picked up a brisket on Saturday to cook yesterday. Seasoned up with Salt Lick. I'll let the pictures do the rest of the talking.

http://i5.photobucket.com/albums/y182/Phariss/bbq/2014%20cooks/10%20-%20brisket/766BF58B-22E4-4ADA-A795-411EB99918CA_zps19ublydz.jpg

http://i5.photobucket.com/albums/y182/Phariss/bbq/2014%20cooks/10%20-%20brisket/DC3B932C-B52A-473B-B10C-32632EFBA803_zps8zae1py0.jpg

http://i5.photobucket.com/albums/y182/Phariss/bbq/2014%20cooks/10%20-%20brisket/C8F0130D-BC40-4D2F-B536-A9B2B6CA34D2_zpsvpfeqfhz.jpg

http://i5.photobucket.com/albums/y182/Phariss/bbq/2014%20cooks/10%20-%20brisket/04346242-8F49-4B9C-93B4-05BCC6A29498_zpswna52krp.jpg

http://i5.photobucket.com/albums/y182/Phariss/bbq/2014%20cooks/10%20-%20brisket/A8EE71C9-BDC9-4AE0-9F11-A63F32C959BD_zpsbq1p3jei.jpg
oifmarine2003
10-06-2014, 12:02 PM
Beautiful!
gtr
10-06-2014, 12:07 PM
Yeah! Yeah! Yeah!
Klance
10-06-2014, 12:15 PM
New member here and this is the first thread I clicked on

that is one spectacular looking brisket!

Can you share:
-cook temp
-total cook time
-and it looks like you used a standard Weber Kettle grill, correct? How did you maintain temp over the cook time

I've been working with a BGE now for ~2 years. Still having to put a little more time into maintaining temp beyond 5 hours than I expected. But, getting good results with a little bit of elbow grease!
chicagokp
10-06-2014, 12:22 PM
New member here and this is the first thread I clicked on

that is one spectacular looking brisket!

Can you share:
-cook temp
-total cook time
-and it looks like you used a standard Weber Kettle grill, correct? How did you maintain temp over the cook time

I've been working with a BGE now for ~2 years. Still having to put a little more time into maintaining temp beyond 5 hours than I expected. But, getting good results with a little bit of elbow grease!

Thanks!

Ran on my UDS. Kingsford blue with cherry chunks. It ran at 260-280. Started her up around 8 am. The brisket was a select I picked up at Walmart. Briskie went on at 9:30ish? I had a 1/4 disposable sheet pan filled with hot water underneath. I pulled it around 3:30 when the thickest part of the flat under the point started probing tender. I let it rest on the counter uncovered for 45 minutes, then I tented with foil for another 45 before slicing for dinner.
Shagdog
10-06-2014, 12:28 PM
Oh man, that looks phenomenal. Taters look delicious too. Awesome cook, brother :thumb:
Nvoges
10-06-2014, 12:43 PM
Looks great! I'll take a pound.
THoey1963
10-06-2014, 01:26 PM
Nice looking brisket...
BigBobBQ
10-06-2014, 03:05 PM
That is one nice looking brisket, those potatoes look pretty good too.