Brisket

Some sections turned out a touch dry but all in all pretty pleased. Smoked this on my Weber kettle

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Looks like a job well done.

Was it just the tips that dried? Whichbmethodbdid you use?

Looks great!

Randy Wieland wrote:

Was it just the tips that dried? Whichbmethodbdid you use?

the middle section turned out a bit dry which happened to be the thickest section.

Smoked at between 225-250 till the stall around 160 then remove and wrapped with some dark beer in the foil. Placed back on the kettle until it reached 203 the wrapped in a towel and placed in a cooler for an hour. Used by slow and sear in the kettle.

Odd the middle would dry. Looks great though

Looks good to me!

looks good!!!!!!!!

question though, any time I’ve had brisket it always seemed real fatty??? is that just the type of cut of meat???

isn’t that what they add to a lot of other things to make summer sausage and such????????

glenn57 wrote:

looks good!!!!!!!!

question though, any time I’ve had brisket it always seemed real fatty??? is that just the type of cut of meat???

isn’t that what they add to a lot of other things to make summer sausage and such????????

Each cut of brisket is different. Some will have more fat than others. On a brisket you do want a nice fat cap though as that flavor will lend itself to the meat. Beyond the fat cap however the meat itself doesn’t have a lot of fat in it

glenn57 wrote:

looks good!!!!!!!!

question though, any time I’ve had brisket it always seemed real fatty??? is that just the type of cut of meat???

isn’t that what they add to a lot of other things to make summer sausage and such????????

It’s good to trim the fat cap down to a manageable level. It will be super fatty if you don’t.
On the flip side, you want a fatty meat for smoking. The point of slow and low is to render the fat back into sugar within the meat for flavor.

crappie55369 wrote:

Some sections turned out a touch dry but all in all pretty pleased. Smoked this on my Weber kettle

Looks tasty.
The kettle grill requires regular attention. Nice work.
I haven’t invested in a better grill for smoking, yet. It’s an all day job to monitor the kettle. Often there are margaritas involved.

Kyhl wrote:

<div class=”d4p-bbt-quote-title”>crappie55369 wrote:</div>
Some sections turned out a touch dry but all in all pretty pleased. Smoked this on my Weber kettle

Looks tasty.
The kettle grill requires regular attention. Nice work.
I haven’t invested in a better grill for smoking, yet. It’s an all day job to monitor the kettle. Often there are margaritas involved.

Agree. That’s part of the fun for me. Grab some beers and pull up a chair next to the kettle. A great way to spend a Saturday. Even better with a friend over to shoot the breeze with.

Alcohol is another great tool for rendering meat to get it tender. Beer n mustard in the wrap YUM

That brisket looks real good!

Move secret to success with brisket has been to buy prime where choice has been more crap shoot on perfection. My cooking method is to inject and cook fat cap down. After trimming the fat cap, lay a thin layer of fat on the top too. Effectively making a fat sandwich. This keeps it from drying out as the fat renders out. When finishing, don’t take to a specific temperature, all cuts are different. I start toothpicking at around 195. When the toothpick goes in and out like butter it is done and ready for resting.