Brisket, Stuffed Peppers and Crash Potatoes


 
Cliff Bartlett

Cliff Bartlett

R.I.P. 5/17/2021
Hope you all had a great Grillfest! Sure is some fine looking cooks out there. I had a full day smoking a huge 17.10 pound brisket. Obviously this is not grilling so I'll just put my cook in the Photo Gallery. I did do a couple of sides later in the day on my Performer and 22 inch Silver kettle. Back to the brisket, I got up at 2:00 am yesterday to get the 22" WSM up to 250. I'd rubbed the brisket down the night before using an AP Rub, Simply Marvelous Pecan Rub and a little Montreal Steak Seasoning. While the smoker was getting up to temp, I injected the brisket with Cosmos Brisket Rub. Got the brisket on around 3:30 am and headed back to bed. Here are the pic's.

As I mentioned, the brisket weighed 17.1 lbs. My cutting board it's resting on is 2 feet wide.



Didn't have to do much trimming on this one. Mostly on the bottom.



Rubbed and ready for fridge.



All injected.



My 22 WSM getting up to temp. Using Pecan wood for smoke.



Brisket on at around 3:30. Fat cap down. Had to "tuck in" the ends to make the lid fit.





I did not lift the lid for 12 hours. The only reason I did then was to check the water pan and charcoal. Added both. Brisket running at around 165 IT at that point. Did not foil. Wanted to ride it out. Anyway, later in the day I did some prep work for Stuffed Pablano Peppers and crash potatoes.
Getting the peppers, Roma Tomatoes and white onion cooked up.





 
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Brisket took nearly 16 hours to get to 198.







The brisket was so tender and moist. Smoke ring very weak, practically nothing on some slices. I sliced off the end of the flat. The smoke ring improved on slices closer to the center. Removed the point and will do some BE's at a later date.



Peppers and potatoes done.





The Plate



Aside from the smoke ring, I was extremely happy with this cook. One of the best tasting briskets I've ever done. Thank you for looking.
 
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Awesome lookin' brisket and sides, Cliff!! Absolutely awesome!:wsm:

Pics are top notch as always.

Thanks for sharing your Grillfest cook.
 
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Wow Cliff, that brisket has the best bark ever! Great cook, everything looks exceptional
 
I cook my briskets low & slow like that and I don't get much smoke ring either.
At this point I have given up on the smoke ring and settle for great taste.
All of the food looks terrific.
 
Cliff you nail that one, fantastic job it looks so delicious. I'll take a plate of that any time.
 
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