Another Brisket

[chopsaw]

Chop that is a very nice brisket plate!!! I'm wishing you had me over for dinner!......

Your sons mac looks pretty dang good!

Thanks bud . Ever get down this way look me up .
Yeah , my son does good with that stuff . Sauces and soups are his thing . All from scratch .

I'll smoke 5'6 hours on the SQ36, throw the brisket in the oven at 275º, and hit the sack.

Ray , this is only the second brisket I've ever done , in 30 years of grilling / smoking . The first one I got alot of help from tallbm and pc farmer . I also spent time looking thru these threads from Gary .

UPDATED INFORMATION ON COOKING BRISKET, CONTROLLING TEMPS AND SMOKE STACKS

Updated Information on Cooking a Brisket, Controlling, Temps and Smoke Stacks A lot of this pertains to Stick Burners It has been a while since I did these posts, and I have cooked and experimented a lot since then. These are all good read’s especially for those...

www.smokingmeatforums.com

that's one fine looking meal!!

Thanks alot Jim .

 

[HalfSmoked]

Thanks for the like chopsaw it is appreciated.

Warren

 

[4x15mph]

Great looking brisket. I might have to try using the oven like you did following the stall. Your brisket looks juicy... did you inject it? That's a lot of juice especially since the paper doesn't hold juice like foil

 

[chopsaw]

Your brisket looks juicy... did you inject it? That's a lot of juice especially since the paper doesn't hold juice like foil

I did inject it . I used Tony C's roasted garlic . I actually did use foil over the paper when I put it back in the oven , because I was going to hold it for several hours supper .
Thanks for lookin .

 

[tallbm]

After the first one I did a couple moths ago , I've been waiting to do another . High winds we had last week came thru and smashed my new 26 " kettle , so had to fix that first , and wanted to see if it was gonna run as good as it did the first time . So ran up to GFS , got what I needed .
View attachment 421955
Got the kettle set up ,
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Trimmed and seasoned while the kettle was getting settled .
Salt and pepper only .
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Started the fire about 1:00 in the afternoon . Settled in at 250 and ran up and down , 225 / 250 until midnight . I just let it go . Internal temp was 180 / 165 . Wrapped in butcher paper , and into the oven set at 225 .
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Set the probe alarm for 200 , went off at 2:00 . Wrapped in towels and put in the cooler .
I ended up putting it back in the oven @ 170 until time to eat .
Turns into a long cook time , but same as I did it the first time , and it was great .
Out of the oven ready to slice . This thing is like jello .
I wrapped foil around the butcher paper when it went back in the oven . Softened up the outside .
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Parts of the flat dried out some , but the rest is really good . Son makes a great baked mac n cheese .
Baked beans and steamed veggies , I was stuffed .
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That was Sunday's supper . Left over sandwiches tonight .
Thanks for lookin .

Nice! Looks like a fantastic second attempt mmmm lol

 

[gmc2003]

Chop glad to hear the kettle has recovered. That brisket looks mighty fine to me. Have ya called Weber to see if it's covered? May be worth a shot.

Point for sure

Chris

 

[chopsaw]

Nice! Looks like a fantastic second attempt mmmm lol

Thanks bud . Same as we talked about the first time . That's a no stress way to do it .
Just need to dial it in closer to supper time now .

Chop glad to hear the kettle has recovered. That brisket looks mighty fine to me. Have ya called Weber to see if it's covered? May be worth a shot.

Chris , I almost cried . Didn't touch it for 2 days . Took some measurements and used a bar clamp to bring it back into round . Fits better now than it did new , but that 2 " chip in the lid bugs me .
I was gonna call them just to see what they say , but works like it did so I'm happy with that .
Thanks for the comments buddy .

 

[tallbm]

Thanks bud . Same as we talked about the first time . That's a no stress way to do it .
Just need to dial it in closer to supper time now .

Chris , I almost cried . Didn't touch it for 2 days . Took some measurements and used a bar clamp to bring it back into round . Fits better now than it did new , but that 2 " chip in the lid bugs me .
I was gonna call them just to see what they say , but works like it did so I'm happy with that .
Thanks for the comments buddy .

You will get the timing dialed in. It takes a few smokes with your setup to start being able to reliably hit the time frame you are looking for. It is just around the corner for ya :)

 

[Bearcarver]

Looks Great, Rich!!
Why did you hide it for over a week---Afraid I'd eat it all???
Nice Plate Too!!
Nice Job!
Like.

Bear

 

[chopsaw]

Looks Great, Rich!!
Why did you hide it for over a week---Afraid I'd eat it all???
Nice Plate Too!!
Nice Job!
Like.

Bear

Thanks John. More than welcome to as much as you want .