Smoking a Brisket Today

• Sep 27, 2015

• #1

N

N4sir

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I was going to wait and do this tomorrow but since it's a gloomy drizzly day here today I decided to go ahead and do it today.
Simply seasoned with *coarse and fine ground black pepper, sea salt, granulated garlic and a lil cayenne pepper. On the Keg with mesquite and hickory for smoke.

I had to trim a little off the end to be able to close the lid. Lol.......

​

 

• Sep 27, 2015

• #2

N

noob

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What method do you use? cook time, temp, wrap?

 

• Sep 27, 2015

• #3

3fifty7

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Bring on the Bark!

Burnt end chunks for bonus points.


Sent via telegraph with the same fingers I use to sip whiskey.

 

• Sep 27, 2015

• #4

Ijaw

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noob said:

What method do you use? cook time, temp, wrap?

Click to expand...

Fat side up; pound per hour [10 lbs. = 10 hrs.]

 

• Sep 27, 2015

• #5

U

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Hell yeah!!
What time do you want all the BS members to show up ?

 

• Sep 28, 2015

• #6

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N4sir

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Well, something happened to the last picture I took. Can't find it. The brisket was wrapped in foil with a lil beef broth and left on the Keg about two and a half hours later removed and let cool. Since it was after dinner when it was done I just stuck it in the fridge and will slice it later today.
Pictures to follow. Smelled awesome though!

 

• Sep 28, 2015

• #7

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N4sir

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Alright so now the picture of the brisket reappears.

Here is is almost before I wrapped it in foil and left it on the Keg for about 2-2.5 hours.

Sliced the brisket up and here's the point cubed and going back on the Keg tomorrow when it's back smoking again for burnt ends.

Only heated up enough for my daughter and I and maybe the son. The wife had a cookie class a friend was putting on to go to.

I have to say this was possibly the best, juiciest and tender brisket I've ever done. No smoke ring but it sure had an awesome smoke flavor! Served with well, prebaked beans. I put them together on the stove and except for a few servings the rest will go on the Keg tomorrow for baking/smoke. I made them mainly as a side for a friends meal tomorrow evening.

​

 

• Sep 29, 2015

• #8

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N4sir

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Here are those burnt ends from the point. I cubed it and put it aside until while I was doing chicken today.

These were so darn delicious. Clean bites that almost melted in your mouth.

​

 

• Sep 29, 2015

• #9

M

Metryshooter

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Well done. That looks delicious.
Be careful though, I think you live a short ways from me. You might just find a funny looking drooling dog hanging in your yard.

 

• Oct 5, 2015

• #10

gamehayst

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it's delicious! It make me Hungry now

 

• Oct 8, 2015

• #11

C

cuculim

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it make me go to kitchen and take one for me @@

 

• Oct 8, 2015

• #12

mike84z28

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Looks very tasty

 

• Oct 8, 2015

• #13

GunRelated

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Man, that looks like some really good eat'n. I bet those cubes were awesome.

Not quite a brisket, but I've been playing with the smoker lately myself.
Sauté Onion, garlic, jalapeño, and cream cheese stuffed pork loin.

 

Last edited: Oct 8, 2015

• Oct 9, 2015

• #14

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N4sir

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That looks pretty darn good!!!!!