I'm hungry for brisket!


 
R

Russell McNeely

TVWBB Wizard
Bought this 13.5 lb. whole brisket the other day. This morning I seasoned it with just K salt and pepper. Here it is on the 18.5" WSM with blue K and 2 chunks each of hickory and apple wood. Probably should have went without water in the pan like I usually do. It's taking forever to come up to 250 degrees.





Will update with more pics later! Enjoy your Saturday!
 
Great start to the weekend. Can't wait to see the finished pics. Love a good brisket. So many great ways to eat the leftovers. Breakfast tacos or burritos...brisket sliders......brisket quesadillas....... :)
 
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Woof! That is a huge chonk of beef , brother! How are your temps running now? Did you dump the water , or did it settle in?
 
Frank H said:
Woof! That is a huge chonk of beef , brother! How are your temps running now? Did you dump the water , or did it settle in?
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Thanks guys. Yeah temps did finally settle in but then started to drop again after 'bout 6 hours or so. I think between an almost full water pan, a cold 13.5 lb hunk-a-meat, and a drizzling rain I may have started using up all my fuel. I decided to move the foiled brisky into the oven and finish (shhhhhh......don't tell anyone :D)
 
decided to move the foiled brisky into the oven and finish (shhhhhh......don't tell anyone :D)
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it's full of smoke anyways Russell... no dozin' off now... you got plated pics to shoot yet;)
 
Jim Lampe said:
it's full of smoke anyways Russell.
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Yes, you're right Jim....I suppose there's no shame in an oven finish :rolleyes:

Ok, here's the finished product (the flat anyways). I put the point back in the foil and in the oven for another 2-3 hrs to render some more fat.

Turned out really good. Was very happy with the amount of smoke flavor and the S&P seasoning. I made up some #5 sauce to go with it and Tonya made some home-made bread in her bread machine (yummm). I removed the brisket from the oven at about 5:15. Thermopen probe went in and out like butter (internal temp. was about 200-205). Probably could have pulled it a bit earlier, but since it was in foil I wasn't greatly concerned about drying it out.

Out of the foil


Nice smoke ring






No fancy plating, just a couple little sliders with Tonya's bread and #5 sauce


Meat was very tender and flavorful, not too smoky - just right.

Thanks a bunch everyone for sharing this fun cook with me!
 
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J Pichey said:
Great start to the weekend. Can't wait to see the finished pics. Love a good brisket. So many great ways to eat the leftovers. Breakfast tacos or burritos...brisket sliders......brisket quesadillas....... :)
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Thanks for the leftover ideas! If anyone else has any ideas for brisket leftovers, I'll take 'em. I think I'm gonna need 'em!
 
Oh man!!! You totally nailed that brisky, Russell. Those shots of the slices are pure art. I think I'm drooling a little!

Awesome job, man.

Mike
 
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