Brisket on the Kettle..

[Sam3]

Smoke was the one that actually walked me through a Brisket cook on the Kettle.

I did it a little different this time.
 
6.5lb flat, untrimmed ready for the kettle. S&P, that's it.


Did a 2x2x1 ring with Kingsford Blue with a few chunks of hickory.
Put this on at 7AM. Cruised @250-265ish for most of the time.


Almost 7hrs later, IT was 164. Double wrapped in foil with 1/3cup of Hot Beef broth. Added a little more charcoal and then back on.
Probe temp tender (this was a first for me). I've always gone with IT.
It was close to 210 at the thickest part.



OK, I didn't ruin it...


Meat and taters.



Thanks for looking.

[muebe]

Man that looks great!

[Smokin Don]

Looks like you perfected brisket on your kettle!!! Looks great!!! Don

[TMB]

You sure it ain't ruined?  Maybe you need to send it to my house so I can try it for you just to make sure 

[sliding_billy]

Looks perfect.  Amazing what happens when you quit relying on the temp for brisket doneness and get that butter tender probe feel.

[hikerman]

Now that is a beautiful cook Sam! 

[smoker pete]

Scrumptious!!!

[sparky]

look how juicy it is.  that smoke ring is great.  knocked this brisket cook out of the park.  kettle cooking is fun.   

[smokeasaurus]

Perfect briskie. A kettle can produce a brisket as good as any off-set can 

[Las Vegan Cajun]

That is one great looking smoke ring on that brisket, nicely done.   

[HighOnSmoke]

Fantastic looking brisket Sam!

[TentHunteR]

Excellent! That may be one of the best brisket flats I have ever seen.

[TwoPockets]

Beautiful! I'd eat that!

[CDN Smoker]

OMFG, that looks Awesome, ya nailed it, wow

[spuds]

Perfect Sam,cant get better.