Brisket on the Kettle


 
Robert T

Robert T

TVWBB Guru
I found some beautiful flat briskets at Costco this past weekend. Chose a 7.25 lb. cut with what looked like good marbling.

The cook started last night after I trimmed the majority of the fat cap off and added our homemade rub and then covered and off to the fridge overnight.

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Started the fire this morning before the sun came up. Hickory and applewood blend.

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Brisket on the grill after temps had come up. Closed the vents to put out the fire and then had the bottom at about 1/8 of an inch and the top fully open. Blurry picture, I apologize.

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Added wood at the two hour mark. Turned the brisket around at the four hour mark and put in foil when the temp was about 172 at around the seven hour mark, adding charcoal as needed. Cooking temp range from 140-170.

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Pulled the meat at 204 degrees and surrounded by towels on a cooler. Meanwhile started some potatoes.

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Everything done, time to bring the meat out and slice. Not much of a smoke ring but I don't really care about that. It was super juicy and tender.

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And here we have our plated pictures with the potatoes, a little salad and some toasted Texas toast. Plus some of Kim's homemade barbecue sauce and packaged cole slaw.

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This brisket turned out sensational. It seems like brisket is becoming my favorite food off the grill. Very tender, juicy, full of smokey flavor with a nice bark

Thanks for looking!
 
Robert T said:
This brisket turned out sensational. It seems like brisket is becoming my favorite food off the grill. Very tender, juicy, full of smokey flavor with a nice bark
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That 8th picture says the bark is more that just nice, that's some amazing bark.

You have mad kettle skills Robert. Your cooks are amazing. Would like to hear about Kim's home made BBQ sauce. What's the story / recipe with that?
 
Looks great, i too do a lot on the kettle how often do you need to tend to charcoal re-fill? I have gone to snake method since I go over 4 hours without messing with it once it sets in.
 
That is a nice looking brisket. Looks like it had nice bark and like you I don't care much about the smoke ring. Awesome job as everything looks delicioius
 
Great team work again you two. Briskky looks outstanding and homemade anything is better than store bought.
 
ChuckO said:
That 8th picture says the bark is more that just nice, that's some amazing bark.

You have mad kettle skills Robert. Your cooks are amazing. Would like to hear about Kim's home made BBQ sauce. What's the story / recipe with that?
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Chuck she uses as a base the sauce recipe on page 152 of Weber's New Real Grilling cookbook and ads her own enhancements until it tastes the way she wants it. It's good!
 
Robert that looks fantastic and I'd take a plate anytime. Thanks for Kim's recipe on the BBQ sauce will give it a try.
 
Great looking dish there!

Pardon my ignorance, but what does smoked brisket taste like?

Is is similar to roast beef except with a smoke flavor?
 
Rusty brisket has a deep, rich, smokey beef flavor that I really can't explain. Not like roast beef or steak. It's more dense and concentrated and juicy. Give it a try if you get a chance.
 
Robert T said:
Rusty brisket has a deep, rich, smokey beef flavor that I really can't explain. Not like roast beef or steak. It's more dense and concentrated and juicy. Give it a try if you get a chance.
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I'd love too. Brisket is rather expensive from what I've seen around here. Maybe I can find a smaller cut to practice on.
 
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