Wearing out My Welcome Here: Brisket

[BFletcher]

If I don't slow down I'll end up with more posts here than in the Humor thread.

Honestly, I think I could live life without brisket, though I do love pastrami (and burnt ends but I normally use chuck). But to feed a crowd I thought this one item would fit the bill with simplicity and others here do like brisket.

The magical smoke gods hovering over the red meat. On at 3:30 AM just with K salt & ground pepper:




Sliced some of it after a nice rest. This 8 pounder gave it up after 8.75 hours; 1.5 hours of Smokeboost, then 225f, then 275f. I wrapped in butcher paper once it hit 170f:





A close up:



Sounding like a broken record, the Smokefire is a thrill ride! Shelley is even commenting about the food this baby delivers.

I hope you and your families are having a beautiful Holiday weekend!

 

[BFletcher]

Ever since I bought the Vortex several years ago that has been the only heat my chicken wings have known but I feel very tempted...

 

[JohnTak]

Looks really good!

 

[Joan]

Me too (just pretend that I could find a drooling face to also post here. lol)

 

[Timothy F. Lewis]

Looks like a good one Fletch!

 

[Colin]

Happy 4th, thanks for sharing.

 

[ChuckO]

Awesome Brisket. The SF is an awesome beast. I've got rack of ribs on mine right now cooking away at 225 degrees. I have a funny feeling my WSM is retired and I never thought that would happen

 

[Lew Newby]

Beautiful Brisket. The taste I get off my grill was a nice surprise. I don't know why but it performs a little magic on meat. Also, Fletch, I do Spatchcock birds at 400 on the top grate and the skin get almost crispy. If you crank it up to 450 for wings I suspect you'll be surprised. A friend cooks his this way on his EX4. Smoke for 45 minutes @ 215, then bump to 440 for 10-20 minutes. Comes our great and no sauce needed.

 

[C Lewis]

That's a good lookin' brisket. I usually do mine hot and fast on my WSM 22, but I may "risk" one on my EX-6, real curious on the difference of the two on a real low and slow. I shouldn't say risk though, as I've seen many post of them on the SF, and it looks as though they all come out awesome. What pellets were you using?

Charlie

 

[BFletcher]

What pellets were you using?

I ran this with Lumber Jack's Competition Blend. When I find a bag of Weber's pellets I will try one for the fun of it but Lumber Jack has been my go-to thus far with the SF and has been what I use on the Bull.

 

[Jabe G]

That looks mighty good!

 

[Brenda T]

Beautiful brisket! Love the smoke ring.

 

[Bruno]

Yeah buddy!! That looks delicious!

 

[BryanO]

Well done Sir!