First brisket flat came out good using Slow N Sear

[Subvet]

After a stumbling start because it took an hour to get my kettle temp to a stable 225 things got better.
This was on the kettle for 10 hours. Maybe someone can tell me if this is normal for only a 4 lb flat.

The brisket turned out very moist and tender with excellent flavor. For some reason it had hardly any smoke ring. Used post oak.  It only got to rest in faux cambro for 45 minutes because the wife was starving. She said it is the best brisket she has ever eaten. 

[attachment deleted by admin]

[Subvet]

After a stumbling start because it took an hour to get my kettle temp to a stable 225 things got better.
This was on the kettle for 10 hours. Maybe someone can tell me if this is normal for only a 4 lb flat.

The brisket turned out very moist and tender with excellent flavor. It only got to rest in faux cambro for 45 minutes because the wife was starving. She said it is the best brisket she has ever eaten. 

OOPS, duplicate posting.

[cybermoser]

Awesome looking bark.

Sent from my SM-G928V using Tapatalk

[LarryO1947]

Beautiful!!!! 

[70monte]

Have you cooked a brisket on your Open Range to compare?  I have both the Open Range and SnS but have only cooked brisket on the OR.  I've thought about trying it on the SnS but didn't know how much I would have to mess around with vents to have it keep a steady temp.  That is one thing I like about the OR, once you get your temp dialed in which doesn't take long, it usually stays pretty steady.

Did you have to add charcoal to the SnS to get that ten hours?

Wayne

[Subvet]

Have you cooked a brisket on your Open Range to compare?  I have both the Open Range and SnS but have only cooked brisket on the OR.  I've thought about trying it on the SnS but didn't know how much I would have to mess around with vents to have it keep a steady temp.  That is one thing I like about the OR, once you get your temp dialed in which doesn't take long, it usually stays pretty steady.

Did you have to add charcoal to the SnS to get that ten hours?

Wayne

Wayne, it's definitely more of a hassle to do the brisket on the kettle/SnS. Main issues are temp control and adding more fuel. I had to add charcoal at 4 hours or so and again at 9. Maybe I will get better at it with more experience using the SnS. The end product has been comparable on both units. Really like the Open Range and SnS.

Ron

[TentHunteR]

For some reason it had hardly any smoke ring.

Was your pit temp running hot to start with until it stabilized at 225°?  If so, the outside of the meat probably just got above 140° quickly, which is when myoglobin denatures and smoke ring formation stops.

Smoke ring or no, those slices look good enough for me to want some, and I'm normally not a fan of the brisket flat!

[Pappymn]

Great looking briskie!

[Savannahsmoker]

Looks very moist and tasty so I say excellant job.
How much smoke did you have coming out from the Kettle Dome is any?

[tomcrete1]

Nicely Done! 

[HighOnSmoke]

Tasty looking brisket!

[Subvet]

For some reason it had hardly any smoke ring.

Was your pit temp running hot to start with until it stabilized at 225°?  If so, the outside of the meat probably just got above 140° quickly, which is when myoglobin denatures and smoke ring formation stops.

Smoke ring or no, those slices look good enough for me to want some, and I'm normally not a fan of the brisket flat!

Tent, it took about an hour for the temp to get up to 225 so I don't think the outside meat temp got hot very quickly. Smoke rings don't matter to me as they add nothing to taste from what I've read. This brisket was very good taste, texture and flavor wise.

[skidog]

Looks good!

[70monte]

The meat does look good and if it tasted good, then that is all that matters.  Is there any benefit of using the kettle and the SnS over the Open Range?

Wayne

[Subvet]

The meat does look good and if it tasted good, then that is all that matters.  Is there any benefit of using the kettle and the SnS over the Open Range?

Wayne

For something like a brisket I don't know of any real benefit to using the kettle/SnS over the Open Range. Brisket is a long cook so basically dialing in the temp like we can do with the Open Range and not having to fool with it or add more fuel gives it the edge in my opinion. Maybe others can jump in here and give us their thoughts.

The kettle/SnS is hard to beat for chicken. Really easy to get the temp up to 375-425, toss on a little wood for smoke and get it done in 45 minutes or so. I did 10 thighs yesterday and they were super good. I've also done spatchcock chicken and pork tenderloin. Pork tenderloin was outstanding and didn't take too long. Think I did it at 250-275. Also have used it for reverse sear steaks. Great results.

For long cooks I'm going to use the Open Range and kettle/SnS for most other things.  Hope this helps.

Ron