Put it on the Weber Kettle at about 11:30 Sunday morning. I got it done around midnight in the morning, let it cool down then put it in the oven at 150°
until time to eat today.
Labor Day Brisket (2).jpg
Put it on the Weber Kettle at about 11:30 Sunday morning. I got it done around midnight in the morning, let it cool down then put it in the oven at 150°
until time to eat today.
Labor Day Brisket (2).jpg
Looks nice.
2021 Skeeter ZX150
2020 Sea Doo GTI se 170
Looks juicy
Yum!
1997 Charger 186 TF
1997 Yamaha ProV 175
Smells good...SB...
2006 Ranger 188 VX with 150 E TEC and I EAT BASS!!!
Looks amazing! Yours looks about 10x better than my first couple attempts.
That looks perfect!
Yep. I'd eat that!!
What is the secret to such good bark?
I have made a few and the bark was not as good looking, but still tasted fantastic!
2021 Triton 19 TRX Patriot with 225 ProXS
(2) Power Pole Blades
Ghost, Ghost 360, Active Target, HDS Live
I think it may have a lot to do with the 50/50 water apple/cider vinegar spritzes. I also do mine fat side up. This one I did'nt go heavy on the rub either. The salt content on this one was perfect. Could have used more black pepper though but I'm always trying something different. I did'nt use a mustard or any binder on this one.Originally Posted by InfantryMP
I'm thinking I may try spritzing with just plain water next time to see what it does.
This was after applying rub.
brisket1 (2).jpgbrisket2 (2).jpg
Last edited by BrianKF; 09-13-2022 at 05:59 AM.
Thanks for the tips! Yea I think the fat side up is one of the keys, and honestly I cannot remember how I did my last one. I have never really used a binder either, so we are similar on everything else.
2021 Triton 19 TRX Patriot with 225 ProXS
(2) Power Pole Blades
Ghost, Ghost 360, Active Target, HDS Live
All of the above AND nice smoke ring!!!
Scott Inman
Really Nice!
Crappie fish fry. It don't taste any better.
You can cook them fat side up or down, but fat side up will hurt bark more than help. Bark is the chemical reaction between water and fat as it's squeezed out of the meat reacting with the rub used. The mixture of the two create a slurry which then absorbs smoke particles to transform the outer layer of meat into a crust. Why you hear wood guys complain about a pellet grills. Typically butts cooked on a pellet, though come out with a good crust and ring are more light mahogany colored vs a butt that comes off a stick burner. A smoke ring will only got so deep, bark will get darker and darker if you keep pouring the smoke to it.
Steve Dyer
Mt. Pleasant, NC
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