Brisket on the performer

[Jeff Andersen]

Used a 6.5 lb brisket. About 1 hour in. Used hickory for smoke and a simple dry rub of S & P and Red Robin seasoning salt, as well as some good ole Pappy's.

Had the mini SJ also rolling with a spatchcock chicken for good measure

Used the snake method and some juniper for flavor

brisket was looking good after about 4 hours (sprayed with AJ every 20 minutes), (then foiled with some butter, brown sugar and AJ) for another 4 hours. Also threw on a few mini portabelas for the cook to nibble

brisket off and resting (8 hours in @ about 250).

sliced up (and very moist)

and plated drizzled with no 5 sauce, with some mashed taters and corn
Here's your plate

Thanks for looking
P.S. forgot to take a photo of the chicken. It was amazing!

 

[Matt H.]

wow looks amazing

 

[Tony R]

Nice bark on the brisket...Well done.

 

[Mike Coffman]

Awesome looking brisket. What did you cook on the Mini WSM since you
did the brisket on the Performer?

 

[Andy Beers]

I didn't get my plate can you send it again because that looks better than anything I can cook

 

[Chris Lynch]

thats a fine looking brisket.

 

[Morgan C.]

Nice looking Briskey! Yum!

 

[Paul Kastner]

great looking bark and smoke ring. Well done sir.

 

[John Solak]

Awesome looking brisket. What did you cook on the Mini WSM since you
did the brisket on the Performer?

Very nice looking brisket and what Mike said.

 

[Mike Cosgrove]

Did you add coal or use a minion type method?

 

[Tim McCann]

Looks juicy !

 

[Rolf Jacobsen]

wow looks amazing

What Matt said......NICE!!!!!

 

[JimmyE]

Excellent! Never did a brisky on a kettle. Applauding..

 

[Jim Lampe]

Beautiful Sliced Brisket Jeff! I'll bet it was as amazing as the shé~cone you cooked!
I'd like just one slice of that, just one.... man, i think i can taste it!
GreatCookin' bud!

 

[Dave O (Alaska)]

Nice brisket cook. Wish you had posted the mini cook as well.

DAve

 

[Rob C]

Wow looks yum.

 

[Noel Del Real]

Two thumbs up!

 

[Jeff Andersen]

I had a spatcocked chicken rolling. My bad for not taking a photo.

 

[Jeff Andersen]

I did a minion with about a 1/3'rd chimney of lit KB of lit charcoal's on top of a layer KB and some hickory chunks.

 

[Jeff Andersen]

I did salvage one shot of the bird going on the mini SJ. Used Red Robin seasoning salt and a poultry rub. Took about 4 hours of so at 225-250'.