I like brisket.
I like new toys.
I like smoking briskets on a Weber kettle with new toys.
I’ve been looking at those Prime Grade packer briskets at Costco for months and finally broke down and brought one home.
At 12 pounds the brisket was a little on the small side. That’s okay…it was just the right size to fit on a Weber kettle.
I don’t usually smoke briskets on a kettle but I have been playing around with a new grill accessory called the Slow N Sear.
The Slow N Sear is a large charcoal holder with a built in water reservoir. The setup makes smoking low and slow with a humid environment real simple. It also helps shield large cuts like brisket from direct heat from a charcoal bed.
You can see the water reservoir in the bottom left of the picture above. That’s the brisket after four hours.
After six hours the brisket was looking magical.
I wrapped this beauty if foil and stuck it back on the kettle.
The brisket stayed on until it hit 204F in the point.
Let it rest for a while.
Separate the point from the flat.
Slice the flat and cube the point.
I am a point man. I let the amateurs eat the flat.
Yeah..I’ll take the Point all day long. It makes me happy.
This was a fun little cook and the Slow N Sear worked great for me. (FYI…here is a full length Slow N Sear Review I wrote for my grill parts site.)
Hope all of you cool cats are safe and warm.
Peace.
A tip of the BBQ hat to you. Looks killer! Pleasing bark. Quaint smoke ring, and man, look at that juice!
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You are kind and generous with your praise! I particularly appreciate your description of the smoke ring…”quaint” is much more flattering than “itty bitty”.
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Smoke rings are all for look anyways. It’s all good. One way I’ve noticed that seems to produce heftier smoke rings is to put the meat on the pit straight from the refrigerator. Don’t let it warm up to room temp first. They say smoke rings only develop under 140 degrees internal. So, the longer your meat is under 140 and receiving smoke, the better the ring. That’s how I understand it anyhow. Who knows. Good is good regardless.
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Ok, now I am drooling! My David finally bought a Weber Smoky Mountain Smoker at the end of the summer. He still hasn’t smoked a brisket on it yet…
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Hi, Debbie! I hope everything is warm and safe up on the Mountain! Those WSMs are beautiful…I hope it brings much joy and tasty goodness to your kitchen.
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Thanks, David. So far the WSM has only brought pork to the kitchen… We had 30-inches of snow last month! Took us 4 days to get off the mountain. Our plow guy had his hands full! Hope you are doing well!
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I totally agree. Give me the point!. Burnt ends!
Nice write up
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Thank you!
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