First attempt at a Brisket

[Brian String]

Just started



4 hours in



8 hours



looked pitiful when I cut it. No smoke ring to mention but, not tough and good flavor.

 

[ChuckO]

Looks mighty fine to me, would love to see in cut picture

 

[Michael C.]

Brisky looks good here. Would also love to see the sliced meat also.

 

[JRAiona]

I'd say you nailed it Brian.

 

[Noe]

Nice looking brisky...what are them brown turd looking things on top the the charcoal...need to add wood chunks for a smoke ring, charcoal alone will not give a smoke ring.

 

[Brian String]

Those are the Kingsford briquets you add. Supposed to have been a substitute for wood chunks. Lernt my lesson!

 

[DCloin]

Nice bark. Looks good, thanks for posting.

 

[Cliff Bartlett]

Great looking bark on that brisket! Very nice.

 

[Edison W]

Looks great Brian!!! Did you cook that on a kettle?!?!?!?!

 

[Matt Rector]

Looks awesome, would love to see a sliced piece!

 

[Rich Dahl]

Looks good to me, nice cook.

 

[Barb D]

Great looking cook bark spot on but would like to see a cut piece of meat.

 

[Craig Alumbaugh]

Just a suggestion, dont make it your last brisket as that looks delicious

 

[Brian String]

Looks great Brian!!! Did you cook that on a kettle?!?!?!?!

Yes I did

 

[Brian String]

 

[DaveW]

Hmmm, nice looking meat, but something seems out of joint a bit. Those slices look to be medium to mid-well, yet the connective tissues have rendered. Was it really that pink ?

 

[Brian String]

Not that pink but, close to it.

 

[Tony R]

Looks good to me.

 

[DaveW]

Not that pink but, close to it.

Hmmmm. This is kind of a mystery to me. It looks absolutely delicious, I just can't understand the pink color and the rendered connective tissue. Is there any chance that you grabbed a Corned Beef brisket ? Or did you cook it at a very low chamber temp like 160 ?

 

[Brian String]

There was awhile where I was in the 160-170 range as I learned how the kettle reacted to vent manipulation. Also had temps in the 260 area for 5-10 min at a time as I got control. I usually am grilling on high heat so vents are wide open.