My first ever Brisket flat on a kettle.


 
Phil

Phil

TVWBB Fan
Howdy folks, hope you all had a good weekend, ive never smoked a brisket before so i thot id better get it sorted.

i ordered up a 5.5lb brisket flat from my butcher, there was very little fat on it as it had been rolled for a pot roast.

Decided on a wet rub using Ancho chilli powder, garlic granules, paprika, brown sugar and lots of black pepper.
Rubbed a little mustard on, then the rub and fridged overnite.

Got the kettle goin at 10.00am, using a small chimney of weber briq and some cherry wood.
Sorry no grill shots, it was just far to windy.

let the brisket go at 275` for 6 hrs in the kettle then put it a pan with beef stock and veg foiled it and back in for another 2 hrs.

i was worried the brisket might dry out but it was so tender and the bark was really flavoursome.

 
Well done !
I had no idea that anyone was doing BBQ on the Emerald Isle !

My people hail from Clare and Mayo.
 
Phil;
Obviously, the Irish know how to cook brisket! It looks terrific!

My family (on both sides) imigrated from Ireland to the U.S. in 1727 (North Carolina).

Thanks for sharing!

Keep on smokin',
Dale53:wsm:
 
EnricoB said:
Nice job! Smoke ring perfect and texture looks ok. What about moisture?
Click to expand...

Cheers Enrico, i thought it looked dry at first, but it was moist, not to the point where it ozzed out tho. the meat juices over it really made it for me tho.
 
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