First Brisket

[smokemaster]

I planned to do a High Temp cook on this brisket because I didn't want to have to stay up all night.

Wow!!! The brisket was incredible. Moist and tender. Nice smoke ring. What more could you ask for. This won't be the last time I make a brisket.

Full ring of charcoal, 25-30 lit briquettes, 2 hickory and 1 apple chunk.
Total cook time: 4:15hrs
Temp: 325-350F (162-176C)
Foiled at 2:20hrs, 170F (76C)
Cooked another 1:55hrs
Rested for 30 min

5lb (2.3kg) Whole Brisket

WSM with clay pot base.

2 Hickory, 1 Apple

1/2 chimney lit (30-35 briquettes)

Present from my sister!

Before foiling

After foiling

Sliced

 

[Captain Morgan]

looks great...I'll have to give that method a try.

 

[bknox]

FIRST TIME! Thats great. I like the Montreal Steak seasoning as well. Sometimes on a salad. Your brisket rocked. Nicely done.

 

[DATsBBQ]

We lost another Qer to the Dark Side :roll:

 

[ScottyDaQ]

We lost another Qer to the Dark Side :roll:

The smoke is strong with this one.

 

[Cliff H.]

Good looking brisket.

I am looking closely at the pics and it looks like you may have sliced with the grain. Is that what you did ?

 

[surfinsapo]

Looks good to me.. Now you are hooked!!!

 

[Griff]

Mmmmmm beef.

 

[Toby Keil]

Looks great from here and nice smoke ring.

 

[smokemaster]

Good looking brisket.

I am looking closely at the pics and it looks like you may have sliced with the grain. Is that what you did ?

Thanks. Not sure. There were no long strings of meat.

 

[smokemaster]

We lost another Qer to the Dark Side :roll:

The smoke is strong with this one.

 

[bigwheel]

Looks excellent. Love that Montreal Steak Seasoning on brisket. Only problemo is the size of the chunks. Little too big for what most folks are expecting for a brisket rub. Just the right size for steaks which is why I guess it is labled as a steak seasoning. I like to give it a ride in the spice grinder then combine it 50/50 with a good quality Fajita seasoning. Try that sometime when you get bored and want to do some scientifical expurimentation. Uncle Chris's Steak Seasoning from Bolner (Fiesta) Foods in San Antone is also good but also needs a ride in the spice grinder. It normally found in the Mexican section of the store. Great job!!

bigwheel

 

[ScottyDaQ]

Good looking brisket.

I am looking closely at the pics and it looks like you may have sliced with the grain. Is that what you did ?

Thanks. Not sure. There were no long strings of meat.

Looks great...but yeah look a little on the bias to me too. Some people cut off a small part of the flat as a marker to indicate the direction of fibers

 

[Nick Prochilo]

Good looking brisket.

I am looking closely at the pics and it looks like you may have sliced with the grain. Is that what you did ?

Good looking is right! I made that mistake once with the cutting direction.

 

[Trekr]

Salad

Never thought about Montreal on a salad. I will have to try

 

[bknox]

Not bad in Mashed Potatoes either.

 

[Cliff H.]

Good looking brisket.

I am looking closely at the pics and it looks like you may have sliced with the grain. Is that what you did ?

Thanks. Not sure. There were no long strings of meat.

Looks great...but yeah look a little on the bias to me too. Some people cut off a small part of the flat as a marker to indicate the direction of fibers[/quote]

Maybe Scotty can do some programer magic on the third pic from the top to show you where the marker should be. :?:

 

[Big Bears BBQ]

It does look good ......................

 

[ScottyDaQ]

[quote="Cliff H.":3g3eqztp]Good looking brisket.

I am looking closely at the pics and it looks like you may have sliced with the grain. Is that what you did ?

Thanks. Not sure. There were no long strings of meat.

Looks great...but yeah look a little on the bias to me too. Some people cut off a small part of the flat as a marker to indicate the direction of fibers

Maybe Scotty can do some programer magic on the third pic from the top to show you where the marker should be. :?:[/quote:3g3eqztp]

 

[bknox]

Nice!