Let's Talk BBQ

Outdoor Cooking Equipment => Grills & Smokers => Charcoal Smokers => Topic started by: HighOnSmoke on May 23, 2015, 04:49:12 PM

Title: Brisket on the Weber 22.5
Post by: HighOnSmoke on May 23, 2015, 04:49:12 PM

This is a 8.5 pound brisket that I picked up yesterday.  No trimming was needed so I gave it a light coating of
Worchestire then coated it in layers of rubs.  First layer was garlic pepper, next was FSB Hot and finally a
coating of Montreal steak seasoning.
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/BEEF%20CATEGORY/Brisket%20on%20the%20Weber/P1000591_zpsekgpohdl.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/BEEF%20CATEGORY/Brisket%20on%20the%20Weber/P1000591_zpsekgpohdl.jpg.html)

I am using my Weber 22.5 today burning KBB with cherry wood chunks.  I have a foil pan under the brisket with
water. This was taken after about 30 minutes in the cooker.  Brisket was foiled at 160 and pulled at 196.   It took
a little over 7 hours to reach 196. I maintained a temperature of 250 to 275 the entire cook.
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/BEEF%20CATEGORY/Brisket%20on%20the%20Weber/P1000596_zpsco2ucrpt.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/BEEF%20CATEGORY/Brisket%20on%20the%20Weber/P1000596_zpsco2ucrpt.jpg.html)

Here it is sliced after a 2 hour FTC. 
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/BEEF%20CATEGORY/Brisket%20on%20the%20Weber/P1000604_zpswottlas0.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/BEEF%20CATEGORY/Brisket%20on%20the%20Weber/P1000604_zpswottlas0.jpg.html)

My plate with some leftover potato salad, a cucumber salad and cob.
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/BEEF%20CATEGORY/Brisket%20on%20the%20Weber/P1000607_zpsxfywmm6t.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/BEEF%20CATEGORY/Brisket%20on%20the%20Weber/P1000607_zpsxfywmm6t.jpg.html)

I usually will inject my briskets, apply a rub and refrigerate overnight.  I decided to just go simple on this one and
I found out simple, for us, worked the best.  The beef tasted like beef and that is really what it is all about!

Title: Re: Brisket on the Weber 22.5
Post by: smokeasaurus on May 23, 2015, 05:06:03 PM

OK, I see your plate......but where is The Smoke's??   

Title: Re: Brisket on the Weber 22.5
Post by: Big Dawg on May 23, 2015, 06:51:56 PM

I have never tried cooking a flat.  In fact, I'm doing a packer tomorrow for may dad's birthday.

Your looks very good. I will start looking for sales ! ! !





BD

Title: Re: Brisket on the Weber 22.5
Post by: sliding_billy on May 23, 2015, 06:56:39 PM

That's pretty!

Title: Re: Brisket on the Weber 22.5
Post by: Smokin Don on May 23, 2015, 07:04:50 PM

Nice color on the brisket and all looks good!!! Don

Title: Re: Brisket on the Weber 22.5
Post by: hikerman on May 23, 2015, 07:30:02 PM

Beautiful cook Mike! Your plate has me wanting my own!  :P
And I agree about wanting the beef to taste like beef! Too often we go overboard trying for greatness and the distinct meat flavor takes a back seat. Good job my friend! ;)

Title: Re: Brisket on the Weber 22.5
Post by: drholly on May 23, 2015, 08:55:01 PM

Quote from: hikerman on May 23, 2015, 07:30:02 PM

Beautiful cook Mike! Your plate has me wanting my own!  :P
And I agree about wanting the beef to taste like beef! Too often we go overboard trying for greatness and the distinct meat flavor takes a back seat. Good job my friend! ;)

X2 - excellent points...  ;D ;D

Title: Re: Brisket on the Weber 22.5
Post by: muebe on May 24, 2015, 11:50:52 AM

Great looking brisket Mike!

Title: Brisket on the Weber 22.5
Post by: Pappymn on May 24, 2015, 06:55:43 PM

Excellent plate!