Kettle Briskie..Santa Maria Style


 
ScottE

ScottE

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Woke up kinda late to do a briskie so i got the Platinum set up for smoking.
Wet aged the briskie for -3- weeks. Injected late last week with Kosmo's Grand Reserve Brisket Injection...mmmmm beefy!!
seasoned er with a sweet garlic rub from Montana Cattle Company
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On the kettle with red oak for smoke. Ran between 275-300 the entire cook which took 7 hours and an extra 2 hours for the foil hold.
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Sliced like warm butter!!
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Thanks for looking at my cooking!!
 
Junior Samples would have loved your briskie Scott!
And I would love to have some, a nice big slice, right between my finger and thumb.
 
Scott...

Looks Yummy !!! :wsm:

Next time you even think about doing another, call me ! Will be at your doorstep in an hour, or less... :)

Bob
 
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How could you "wet age" that thing for 3 weeks????? I think after the first day of looking at it I would have caved and cooked it up...... Looks very good Scott. So moist and nice smoke ring.
 
Trust me Mike...it was waaaay in the back of the fridge!!

Thanks to Weber Nation for all the kind comments on my cook...it means a bunch to me!! :)
 
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