Tuesday Brisket

[Mikhail]

Not one to let meat loaf, I decided to not freeze my GFS brisket from yesterday and smoke it today. So.. up at 5. I love starting a fire in the dark.

https://scontent-ort2-1.xx.fbcdn.net/v/t1.0-9/21463324_10155572363501341_1182704490453989178_n.j pg?oh=0a225f430bd600647e629120cc7ed0db&oe=5A5F0804

https://scontent-ort2-1.xx.fbcdn.net/v/t1.0-9/21617633_10155572363456341_1799668570763107706_n.j pg?oh=42f17d9f8dbc3e11da63b4049ea43b6d&oe=5A3E4295

Big fat cap.

https://scontent-ort2-1.xx.fbcdn.net/v/t1.0-9/21616510_10155572363286341_4677922433754390468_n.j pg?oh=8591d0865d87cb37f2a696cf3d58c44b&oe=5A4D4859


Almost two pounds of trim!

https://scontent-ort2-1.xx.fbcdn.net/v/t1.0-9/21617505_10155572363201341_98962227982661811_n.jpg ?oh=318cafaa1c72c231af248d6469b956ff&oe=5A475128

Trimmed, rubbed and ready. SPG plus a little hot rub I made a while back. Forget what's in it.

https://scontent-ort2-1.xx.fbcdn.net/v/t1.0-9/21559052_10155572363246341_8056050572738887294_n.j pg?oh=36934734099f49d9d2eb63116c8ecd0a&oe=5A122431



Trying minion and the Weber bricks with hickory. The smoke is looking thin...

[Jrogers84]

Hellova start to a Tuesday

[KevinJ]

Looks like a good start to the day.

[Mikhail]

The only complaint I have about my PK is determining the cooking temperature. There seems to be a lot of variation between the top rack and bottom rack - like 50 degrees difference.

[RJ_Make]

Oh this should be good.

[Mikhail]

Sold on the minion for the PK. Started out kind of hot but has settled down to 225 and holding nicely the last 4 hours.

[pjtexas1]

Nice cook so far. That's the perfect size brisket for me.

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[Mikhail]

Seven hours in, probing 155 on point, 165 on flat.

https://scontent-ort2-1.xx.fbcdn.net/v/t1.0-9/21751779_10155573288131341_7498800094775862964_n.j pg?oh=e8d5ffbc54e579640b2dc1c50e2c793c&oe=5A12D1E6

[Mikhail]

Sure is taking a while for 7 pounds of brisket. Oh well. The point is getting tender, but not the flat yet.

In the meantime, how about a nice blackberry cobbler?

https://scontent-ort2-1.xx.fbcdn.net/v/t1.0-9/21617551_10155573694486341_7549623200997710321_n.j pg?oh=5bd05bd3adbd6666eed8b06b01a436ed&oe=5A55B1A1

[Mikhail]

I had cut this brisket in half to fit better on the racks, with the point+flat on top and the just flat piece below. At 11 hours my point/flat piece is butter tender but the flat only is not. I guess there is that much temperature difference between upper and lower rack.

[BillN]

Looking good and that cobbler OH YEAH!

[Mikhail]

The point/flat is butter. The curious flat only piece is still on the grill, but almost done. Nice color.

https://scontent-ort2-1.xx.fbcdn.net/v/t1.0-9/21752448_10155574082216341_3865711117918955594_n.j pg?oh=9a0d3a4521a313315b3ba4940e6dbfaa&oe=5A522E8B



The point just lifted right off.

https://scontent-ort2-1.xx.fbcdn.net/v/t1.0-9/21558958_10155574082126341_6597141551419923377_n.j pg?oh=22e349ff13f92200f062b88a3ea3f798&oe=5A3BC7D3

[Mikhail]

Turned out great. Best I have made so far - taste, texture, tenderness, slicing, everything. This is the taste that made me fall in love with Texas BBQ back in 1992. Oh, also the Weber bricks are great. Far superior to Kingsford IMO. Less ash, longer burn. I started the fire at 5:30 this morning and these were still going 235 at 7 PM.

https://scontent-ort2-1.xx.fbcdn.net/v/t1.0-9/21558596_10155574198291341_3154480149400581880_n.j pg?oh=f7107621abb10a492bc274185d57e451&oe=5A5FD411

https://scontent-ort2-1.xx.fbcdn.net/v/t1.0-9/21616257_10155574198331341_1635081565172429179_n.j pg?oh=3b7a3a30e6b847059a83311eb010219c&oe=5A541445

I might get to be halfway competent at this yet.

[KevinJ]

Looks like you nailed it.

[Stingerhook]

That is a damn fine cook.

[Queencity]

Great cook!!

[Mikhail]

Thanks for the tip on GFS briskets, QC!

Like Ebeneezer Scrooge, you are the 'founder of the feast'. :clap:

[RJ_Make]

Perfectly Done.

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[cowgirl]

Looks fantastic! Love that cobbler too!

[BlackCrowe13]

Looks amazing! *drool*

[LordRiffenstein]

Looks great!

[cheez59]

Fine, fine looking brisket. Blackberry cobbler is my favorite cobbler too. Thanks for the fantasy pics. :biggrin1:

[Mikhail]

Thanks to all! Now time for some Brisket McMuffins for breakfast!

[TRRH]

Well done...the cook not the meat��, good pics, thanks