Today on the Pit....

A 6lb brisket flat, going to smoke it on a weber kettle grill using the minon method. Its going to be Mmmmmm Mmmmmmmmmm gooooooood!!!!

 

Looks good. I've got that same kettle. Still in the box. Guess I need to get it out. I bought the Kettle Pizza too.

 

These posts should be banned this early in the AM

 

I have been tempted to get one of those...

 

Consider it motivation for the day....

 

Yeah, motivation to eat . . . LOL

 

UPDATE....its looking and smelling GREAT!!!!

 

Thank Ron, sure.

This cook is a brisket flat that was already trimmed. If you go with a packer brisket then you will need to trim it or even separate the point and flat, like I did on a cook a few weeks ago.

I cook this like I do pork butts, but its going to be a longer cook since brisket will stall at around 160-165.

So this cook I did the following

rinse and dry the meat.
coat with plain yellow mustard, sometimes I use olive, its purpose is to give the rub something to stick to.
Coat with rub of choice, I used webers dry smoking rub, its my favorite, but sometimes I do a salt/pepper rub, its all up to you.
While the meat comes to room temp, I prepared the kettle grill for smoking, you can see by the pics how I set it up.
After the grill is up to temp, I put on the meat, close the lid and walk away, maintain temp at 250-275. Once I have the vents set its walk away, check it after a few hours, add any fuel if needed.
When the temp of the eat hits around 160 I might wrap it, or just let it cook, I have not decided yet if I will wrap this one or not.
Once the goal temp of 195-200 is achieved the meat will be removed and placed to the side to rest for one hour.

That's about all I do.

 

Temp hit 170. So I wrapped it. I am getting hungry here and you can't rush good BBQ.

Why do I put myself thru this lol

 

Why are you putting US thru this??

 

i am off today. Nothing better to do lol

 

Makes perfect sense to me

 

The carnage. I cut about half into cubes and then the rest into slices. Damn this is good. Yes I chowed down in two big ole sandwiches drowned in BBQ sauce with a cold miller on the side. All is well with the world lol

 

Looks great man. This summer I need to do a brisket. Haven't done one yet.

 

It's still in the box too.

 

Nice cook

Just finished up a Tri-Tip

 

You have to stop Dozer.

 

Have any of you ever bought ribs in bulk and they came in an open plastic bag (in a box)? How did you store them and how did you use them when it was time to cook? Defrost etc?

 

Never have bought ribs by the case but I normally have 6-12 slabs in the freezer at any given time, when I decide to do a cook I thaw them. I try to buy them when they are on sale.

 

Great timing. I was going to jump in here and ask about smoking a brisket. Living in SE Virginia I do all the different kinds of pork normally. Both of them, butt and ribs, but wanting to expand I've been pondering a brisket. Pretty much what I get here is season to taste and cook at 250 +/- to 195 internal temp. The one question I have is, what is the advantage to wrapping it? With pork ribs I wrap in tinfoil but add apple juice to sort of braise them. If you wrap a brisket do you add liquid? If you don't wrap it , does it dry out too much? Do tell.

 

Wrapping is aka the Texas Crutch, it helps get the brisket past the stall a little faster. Yes the thinner parts of a brisket can dry out, normally around the edges, in my experiences.
I don't add any liquid since the meat has a lot of fat in it.

Brisket is a tricky piece of meat to cook, my first one I thought was less than great due to some dried out pieces along the edges, other than that folks said they liked it, but I was not happy, I am getting better at it but still have not cooked that perfect brisket I am after.

Also how you slice a brisket is important, slice against the grain, this one in this thread I sliced with the grain a few slices since I forgot to mark which end to cut before the cook, those slices looked good but were tough, spun the meat around sliced from the side and it was tender and passed the hang and pull test