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smoke ninja
12-11-2017, 12:47 PM
Its been while since ive done a brisket on the weber kettle. Ive got it down on the offset to a point where im happy and its consistent......but i was feeling lazy and wanted to see how it came out as its been awhile.

A few things different with my prep. I trimmed the fat cap as usual but less out of the pockets. I normally trim super heavy

http://i.imgur.com/JHk0pLLh.jpg

Instead of a top coat of salt and pepper i went with Q-salt from Naturiffic

http://i.imgur.com/GThupvEh.jpg

Here's where we started to go wrong. The kettle wasnt cleaned out and had some frozen grease. When i lit the snake i noticed the grease and attempted to burn it off. This caused the other end to light up.

http://i.imgur.com/nt0O0bgh.jpg

Im already not sold on using such small cookers for brisket, i get uneven cooking. This was compounded by the extra heat.

The bark was overdeveloped, edges overcook. The flat was lackluster to say the least.

http://i.imgur.com/eF4MTSNh.jpg

This was about all that was money. Beautiful slices with good flat and point

http://i.imgur.com/76qKez8h.jpg

Sides were beans, homemade mustard slaw with dirty bastard infused mustard, pickles and picked red onion

http://i.imgur.com/vwyuOhDh.jpg

The onions ended up the star of the day. These will be done from now on

http://i.imgur.com/RFhBaGEh.jpg

PnkPanther
12-11-2017, 12:56 PM
for a "screw up" looks like a tasty meal

KORND4WG X
12-11-2017, 12:56 PM
Top notch :thumb: I'm always impressed with the magic some of you can weave on the kettle. Nice! :clap2:

aks801
12-11-2017, 05:38 PM
Looks kettle-rific.

Got a recipe for those pickled onions that you wanna share?

smoke ninja
12-11-2017, 06:51 PM
Looks kettle-rific.

Got a recipe for those pickled onions that you wanna share?

I found this on the web.

http://www.thekitchn.com/how-to-make-quickpickled-red-onions-cooking-lessons-from-the-kitchn-193247

I used that as a base

Ended up about here

1 large red onion
1.25+ cups apple cider vinegar
(Top off the jar with water)
Pepper corns
Garlic cloves
Dried chilis (red pepper flakes)
Salt and sugar to taste, 1 teaspoon each, slightly above recipe

Slice opinion and peel garlic. Place into colander and slowly pour boiling hot water over them.

Dissolve ingredients into vinegar

Jar onion when cooled, pour seasoned vinegar over it and top off with water. Refrigerate.

Good after afew hours but terrific the next day.

Im new to making these but am no stanger ro picking. These are legit

BillN
12-11-2017, 08:56 PM
Looks good from my point of view. What did Bruno have to say about it?

aerotech11
12-11-2017, 09:13 PM
Brisket looks tender moist and tasty. Must be the q salt. Ha ha ha. I've heard great things about it. Gotta give it a try. I'm trying the onions too. They look great. Thanks for posting.

aerotech11
12-11-2017, 09:16 PM
You ever try the slow and sear for the kettle? I've heard they work great. Been interested in getting one.

smoke ninja
12-12-2017, 01:21 PM
Looks good from my point of view. What did Bruno have to say about it?

Well technically he is not allow table food. I did sneak the boy a burnt end and recieved no complaints

(Gratuitous Bruno pron)

http://i1121.photobucket.com/albums/l520/smokeninjabbq/animals/20170211_024643_zpsdz1mjttk.jpg~original (http://s1121.photobucket.com/user/smokeninjabbq/media/animals/20170211_024643_zpsdz1mjttk.jpg.html)

You ever try the slow and sear for the kettle? I've heard they work great. Been interested in getting one.

Ive always just used bricks or baskets to form divider. A slow and sear would be more than what i paid for the kettle, not for me. They look nice and im sure they function perfectly. I would like to try/make a vortex

Brisket looks tender moist and tasty. Must be the q salt. Ha ha ha. I've heard great things about it. Gotta give it a try. I'm trying the onions too. They look great. Thanks for posting.

Q salt is great. Im a salt and pepper guy. Some amount topcoats all my bbq. Q salt takes this role on well. Its more than s and p.

Balanced nicely

Burnt at Both Endz
12-12-2017, 02:33 PM
Nice!

I bet those onions would be helped by a handful of jalapeno peppers....or at least they might help the peppers.

dadsr4
12-12-2017, 02:35 PM
I use a ring of expanded metal to simulate a vortex, I like it enough that it's my go-to for chicken pieces.

Randy3269
12-12-2017, 08:50 PM
I did like others and cut the bottom off a 9" stainless bowl. Works great for 6 bucks.:-D