Saturday Brisket with pictures

98 Red Kettle · BBQ Fan Joined: 01 Sep 2006 Posts: 220

My first brisket since joining the ring, a 7 pound packer on my Weber kettle. I wanted to see if I could maintain good temps using my smokenator baffle and an aluminum pan of water directly below the meat, instead of the pan that comes with the baffle. All in all, that test passed with flying colors. Removing the stock pan allowed for a lot more charcoal to be used and with the exception of one user error, there were no significant temp spikes. Very easy to maintain between 250-275. The end result could have been better, but it wasn't the worse thing I've ever done either. Nest time, I'll foil to see if I get better results.

Thin coat of olive oil, rubbed with salt, pepper and garlic powder.

At the plateau. Any coments on the placement of the temp probe (halfway down on the right) would be appreciated. I'm not sure I got the best readings in that location.

Ready to slice.

Time to get my eat on.

My trusty helper, waiting pateintly...

Patience rewarded!

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Reggae Q · Posted: Apr 01 2008 Post subject:

Brisket looks great to me! Nice ring. I wish I could find 7 lb. packers. they're usually almost 2x that size which makes for a long cook

Westy · Newbie Joined: 15 Mar 2007 Posts: 41

I like the baffle idea. Good idea on the rub: nice and simple.

Well done!!

Matt
PS awesome helper. Got my wife to let me get a cooker last year. Need to work on getting a helper this year...

Canadian Bacon · Posted: Apr 01 2008 Post subject:

Brisket looks good,im doing a 9 pounder in wsm tomorrow morning.How long did your brisket take,from what i have learned here,temp should be checked in the centre of the flat.
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T00lman · Posted: Apr 01 2008 Post subject:

[quote="Canadian Bacon"]Brisket looks good,im doing a 9 pounder in wsm tomorrow morning.How long did your brisket take,from what i have learned here,temp should be checked in the centre of the flat.

did a 9.5 lbs brisket friday night / afternoon put on wsm around 5 pm

temp ran 250 270 at the top vent took off at 2.00 am wrapped up in foil and threw in the oven (oven not turned on ) went back to sleep .
got up (again) at 6.30 sliced a peice not to shabby good smoke ring good flavor just a tad bit dry cooked with some hickory and red oak
no water in pan used sand just got to figure out the dry thing other than that all,s good . I did check temp in center of flat pulled off at 194
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Canadian Bacon · Posted: Apr 01 2008 Post subject:

I wonder if using the water pan would have kept it more moist?Im going to do it with the water pan in ,this is my first brisket on my WSM, we got rain for the next couple days,I can stay dry with WSM under the car port Laughing

At least its melting all the snow,I can see my offset again. Very Happy

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Horizon Offset (Marshall RD Special)
30 " Electric Masterbuilt(Digital)
Large BGE
Napoleon Legend Gasser
20"& 26" Discada
Two of the fastest Thermapens ever made ... Black& Blue
LIAR #25

Skidder · BBQ Super Pro Joined: 10 Feb 2008 Posts: 1720

NICE. Great smoke ring. But why ya feeding smoke to the dog. I know there part of the family and all but????? Just kidding if I had a dog I'd do it too.

istock74 · BBQ Pro Joined: 28 Jun 2007 Posts: 965 Location: Logan, IA

Nice Looking Brisket, love that bully as well!!
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98 Red Kettle · BBQ Fan Joined: 01 Sep 2006 Posts: 220

Thanks to all for your comments. I really appreciate the feedback. It was a lot of work, but I can't wait to try it again.

T00lman · Posted: Apr 01 2008 Post subject:

Canadian Bacon · Posted: Apr 01 2008 Post subject:

It all makes sense to me John,I thought it might be cold,and thats why you used sand.
_________________
Horizon Offset (Marshall RD Special)
30 " Electric Masterbuilt(Digital)
Large BGE
Napoleon Legend Gasser
20"& 26" Discada
Two of the fastest Thermapens ever made ... Black& Blue
LIAR #25

Doc1680 · Posted: Apr 01 2008 Post subject:

Good looking brisket. If it dried up on you you can try foiling or you can try mopping during your cook. I don't do it, but some folks swear by it.
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