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Lomey
08-13-2017, 04:22 PM
Picked up a small whole brisket at Costco yesterday to put on the Weber Kettle. Montreal seasoning, onion and garlic powder and red and black pepper blend. About 2.5 hours in.

The Weber is a great multipurpose grill, but I can't wait to get a new dedicated smoker. My old cheap offset finally rusted out after 12 years of good service so talking with a local bbq store about a Humphrey's Pint. Should hear back this week with a quote! https://uploads.tapatalk-cdn.com/20170813/2a558d872ce9dfa010b8b61f4730c33e.jpg

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SmittyJonz
08-13-2017, 04:24 PM
:thumb:

SmittyJonz
08-13-2017, 04:25 PM
Drive over to St. Louis BBQ store - they keep a few in stock.....

CeramicChef
08-13-2017, 04:27 PM
Good color on that tasty looking brisket. I hope you and your family truly enjoy this cook!

Lomey
08-13-2017, 04:30 PM
Drive over to St. Louis BBQ store - they keep a few in stock.....I have talked to them, but want to customize the color so I need to order. My father also owned his own local business and always stressed buy local to support your community if possible.

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Lomey
08-13-2017, 05:32 PM
Got some bark forming. Spraying it with a beer and Worcestershire mix.https://uploads.tapatalk-cdn.com/20170813/3591d94ff2a38ae63e592bc6e064dda0.jpg

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cowgirl
08-13-2017, 06:21 PM
Man, that's looking great! Love the color. Bet the aroma in your yard is killer! :grin:

bigpernz
08-13-2017, 06:27 PM
Looks great so far!

RJ_Make
08-13-2017, 08:08 PM
Nice bark!

pharp
08-13-2017, 09:09 PM
Looks awesome! You will love the pint...mine is the best decision I have made!

wihint
08-13-2017, 09:16 PM
Looking good can't wait to see it cut!

BillN
08-13-2017, 10:57 PM
Nice work!

Lomey
08-13-2017, 11:48 PM
First time not wrapping and I think it turned out pretty good!https://uploads.tapatalk-cdn.com/20170814/b3b0658e20406667a8ac523dfab017c9.jpghttps://uploads.tapatalk-cdn.com/20170814/f5f413e9506d5cfc17308dd44b3d8f1d.jpg

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SmittyJonz
08-13-2017, 11:54 PM
Looks like You Did NOT slice against the grain.......:twitch:

pcchris
08-14-2017, 12:47 AM
In a rush to grub...looks like you sliced it wrong....gave up some tenderness to haste

Lomey
08-14-2017, 12:58 AM
Looks like You Did NOT slice against the grain.......:twitch:
OK...so tell me what I should have done. Do I slice it long ways? It sliced very easy and was tender. Not being confrontational, just asking to learn. I've done a quite few briskets in my day, but always open to suggestions. :confused:

Novass
08-14-2017, 01:23 AM
Slice against the grainhttps://uploads.tapatalk-cdn.com/20170814/b0389f17972e7b67408ba3e22df66e54.jpghttps://uploads.tapatalk-cdn.com/20170814/b0389f17972e7b67408ba3e22df66e54.jpg


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SmittyJonz
08-14-2017, 01:48 AM
You should slice perpendicular to the grain. You Sliced with the grain which makes the slices stringy.

SmittyJonz
08-14-2017, 01:49 AM
https://m.youtube.com/watch?v=sMIlyzRFUjU

https://m.youtube.com/watch?v=36-BOxajwyQ

SmittyJonz
08-14-2017, 01:55 AM
Look at this pic and then yours. In yours you see strings or strands of meat. Cutting against the grain you have a slice with just the ends or a small cross section of the strings/strands of meat and so has a more tender texture/feel/taste to it.

http://i.imgur.com/4exdjMal.jpeg

If you you like the stringy type slices -Cool - but most will like a slice cut against the grain better. :thumb: Now if you are gonna chop it all for chopped beef sammiches it don't matter which way you slice it.

Other than slicing it "wrong" your Brisket looks Great. :wink:

KenInk
08-14-2017, 02:26 AM
:eusa_clap

SmittyJonz
08-14-2017, 02:34 AM
Cutting against the grain and on a bias - new and improved video - YouTube

SmittyJonz
08-14-2017, 02:42 AM
How To Cut Meat Against The Grain | Cooking Light - YouTube

Lomey
08-16-2017, 01:10 AM
Thanks guys for the replies. I do know to slice against the grain, I just had a few too many beers and misunderstood. When I looked back at the pictures today I noticed the grain. I was not in the best state of mind. After resting in the cooler for 2 hours I was ready to eat and didn't pay attention and just sliced it up. My wife was out of town so I hit it harder than usual. :oops:

I do have a question. This is my first time not wrapping and it was a little too smoky for my taste. I stopped adding pecan chunks about 4 hours into about 7 hours on the Kettle. I only used about 4 or 5 small-medium chunks and also used Kingsford Competition briquettes. Do you think it was the not wrapping or the smoking on the Weber Kettle, which I don't normally do and have never done a brisket on one that I can think of? The whole brisket was only 7 lbs

Czarbecue
08-16-2017, 01:18 AM
Thanks guys for the replies. I do know to slice against the grain, I just had a few too many beers and misunderstood. When I looked back at the pictures today I noticed the grain. I was not in the best state of mind. After resting in the cooler for 2 hours I was ready to eat and didn't pay attention and just sliced it up. My wife was out of town so I hit it harder than usual. :oops:

I do have a question. This is my first time not wrapping and it was a little too smoky for my taste. I stopped adding pecan chunks about 4 hours into about 7 hours on the Kettle. I only used about 4 or 5 small-medium chunks and also used Kingsford Competition briquettes. Do you think it was the not wrapping or the smoking on the Weber Kettle, which I don't normally do and have never done a brisket on one that I can think of? The whole brisket was only 7 lbs



Definitely not wrapping added to the extra smokiness. Aaron Franklin did a brisket wrap video and the comments from him and John Markus was the unwrapped brisket was more smokey since it had no barrier to protest it from the smoke. Butcher paper will help some, while foil will block most smoke and just turbo cook the brisket (kinda). BP seems to be the happy medium for most folks. At least in Texas...

RJ_Make
08-16-2017, 08:24 AM
Thanks guys for the replies. I do know to slice against the grain, I just had a few too many beers and misunderstood. When I looked back at the pictures today I noticed the grain. I was not in the best state of mind. After resting in the cooler for 2 hours I was ready to eat and didn't pay attention and just sliced it up. My wife was out of town so I hit it harder than usual. :oops:

I do have a question. This is my first time not wrapping and it was a little too smoky for my taste. I stopped adding pecan chunks about 4 hours into about 7 hours on the Kettle. I only used about 4 or 5 small-medium chunks and also used Kingsford Competition briquettes. Do you think it was the not wrapping or the smoking on the Weber Kettle, which I don't normally do and have never done a brisket on one that I can think of? The whole brisket was only 7 lbs

Looked moist and very tasty.:clap:

Don't worry about the cut mistake, I've done that several times. I try and remember to 'notch' the meat against the grain before I put the rub on. It can be a little difficult determining grain after the cook. :-D

When you put on new wood, did you get a bunch of white smoke?. I used to struggle with that with my electric. I'm using a Kamado now so it's just too difficult to add wood during a very long cook so I don't. :loco:

Macky
08-16-2017, 04:01 PM
I love to see a gushing Brisket! Nicely done! Mac

SmittyJonz
08-16-2017, 09:45 PM
Beer Goggles - Not just Farking Guys in Bars........

http://i.imgur.com/2eafqukl.png

WareZdaBeef
08-17-2017, 12:06 AM
OK...so tell me what I should have done. Do I slice it long ways? It sliced very easy and was tender. Not being confrontational, just asking to learn. I've done a quite few briskets in my day, but always open to suggestions. :confused:

You need to take note before adding a rub which way the grain is running And cut across it, not with it. (thats what you dun) Some will cut a small slice off the edge for reference.

Also, you let too much fat/juices pool up which definitely affected bark formation. With a small brisket like that, i would have put it into a rib rack so it was vertical.

OutlawPawPaw
08-17-2017, 03:08 PM
Seems to me if the finished product is tender and tastes good then you've had a successful day. Have another beer and eat up!


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