Brisket on the Kettle

[muebe]

For a more tender briskie, don't go crazy with higher heat, let the stall take its time. I would suggest staying with your 225 temp. You want the connective tissues to break down slowly........just my 2 cents...........

Or you could foil it

[Sam3]

For a more tender briskie, don't go crazy with higher heat, let the stall take its time. I would suggest staying with your 225 temp. You want the connective tissues to break down slowly........just my 2 cents...........

With the vent open, it got up to 240 then I closed it down. It was at 180-200 for a bit there, moving along nicely now. 

[smokeasaurus]

I would foil it around 160-165 internal and add a handful of salt and a room temperature lager beer for moisture. That is how my Texas BBQ Bros do their briskies and they got the hardware to prove this is a time proven method 

[sliding_billy]

For a more tender briskie, don't go crazy with higher heat, let the stall take its time. I would suggest staying with your 225 temp. You want the connective tissues to break down slowly........just my 2 cents...........

Or you could foil it

The stall is like pain... it is proof that you are still alive.  Embrace the stall unless you are on a comp timeline IMO.

[Pappymn]

I would foil it around 160-165 internal and add a handful of salt and a room temperature lager beer for moisture. That is how my Texas BBQ Bros do their briskies and they got the hardware to prove this is a time proven method 

Should have consulted ole Smoke before my last disaster. Dumb question, put the salt handful of salt directly on the meat or are you having he briskie swim in salty beer?

[smokeasaurus]

Throw a palmful right on the briskie, remember to have the fat cap up...........

http://www.texasbrosbbq.com/how-to-cook-slow-smoke-bbq-beef-brisket-with-dry-rub/

[mikecorn.1]

Looking good Sam!


Mike
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[Sam3]

Pulled at 160. Foiled til 190, FTC and sliced. A home friggin run!
Thanks smoke for all the help.

[txpops]

That looks fantastic! Good job

[RAD]

OMG that is one outstanding looking brisket. 

[muebe]

Looks great Sam!

[drholly]

That is just beautiful!

[Pappymn]

Ring around the Rosie ........pow! Home run .....come out of the dugout and tip your cap to the crowd.

[sparky]

nicely done.   

[smokeasaurus]

Didja at the very least save me a slice?? 

Congratulations, you did it. You follow this method for a full packer the same way.