Sunday Brisket

[Mike Coffman]

Bought a 2 1/2 pound brisket flat from Costco last month and decided today was the day for
brisket, besides my freezer has started to runneth over with food. Either need to get a bigger freezer or cook more or both..

Rubbed with Kevin Kruger's Coffee-Cocoa rub and onto the WSM with some oak chunks.

To go along with the brisket, we are having sliced spuds with Penzeys 3000, carrots and butternut squash.

Brisket off the grill and going to rest for awhile.

Butternut squash onto the smoker, since I still had plenty of coals and I brought the temp up to about 300.

Spuds and carrots onto the grill.

Wife said lets do the mushrooms and peppers since they are at their "use by" date. No problem there.. So sauteed mushrooms and peppers on the grill.

Plated, brisket was juicy and had a nice smoke ring. Whole meal was delicious!

I need to find a 26" grill if I am going to continue to cook all these different items at the same time. I know I could have used the ROL, but you can't sautee on the ROL...

Thanks for looking.

 

[Sean H]

That brisket looks perfect.

 

[glen jones]

Yes sir I'd take some of that !!!!

 

[LarryR]

In the words of Joe Dirt, "Dang" that spread looks awesome!

 

[Mark Skeet]

Wow, that's a lot of food. Everything looks great. How long did the squash take?

 

[Jeff_B]

Wow Mike that is a plate of some fine looking eats!

 

[Patrick (Hammy)]

Hi Mike,
That's a weeks worth of food and it all looks great...enjoy!

 

[Chuck_B]

Thats a fine looking brisket and meal! Nicely done Mike!

 

[Bob Correll]

Great looking, great big cook Mike!
Beautiful pics too!

 

[Wolgast]

Looks really good...And whatta plate!

 

[Gary H. NJ]

Oh wow.

 

[John Solak]

Looking good!!

 

[Mike P.]

Brisket looks done to perfection and all looks Great!

 

[Mike Coffman]

Thank you for your kind comments

Mark, the squash took about 40 minutes on the smoker. I steamed them in plastic wrap in the microwave for about 6 minutes and let them cool before putting them on the smoker. They were definitely delicious.

 

[Mark Skeet]

Thanks Mike. I'm going to give the squash a try this weekend.

 

[Russell McNeely]

Terrific cook. A delicious looking brisky and a beautiful plate of food!!

 

[Hugh Albrecht]

Could you tell me please what internal temp. you smoked the brisket to. thanks

 

[Mike Coffman]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Hugh Albrecht:
Could you tell me please what internal temp. you smoked the brisket to. thanks </div></BLOCKQUOTE>

Hugh, I cooked to internal of 192. It was probe tender at that temp. I usually cook until the probe or toothpick slide in with no resistance, so the temps will vary.

 

[Hugh Albrecht]

Thanks for the info. Looks great.