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KBQ Brisket

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  • SmokeyNate
    Club Member
    • Jan 2020
    • 64
    • The Willamette Valley

    KBQ Brisket

    Cooked my first brisket on the KBQ recently and I am truly amazed how well it turned out! This was my first long cook and the brisket turned out better than any I have ever cooked on my PBC or pellet grill. The flat was a little dry, but the temp was around 275 for awhile which was probably the reason. I did spray it with a little beef broth/worcestershire/apple cider vinegar mix about every hour but I may try a water pan next time too. Hopefully the next one will be even better.

    I wrapped at about the 9 hour mark pulled it at about 201 and let it rest about an hour and a half before slicing it. The whole process took about 12 hours. The smokey flavor was great, not bitter or over smoked at all. I ran full bottom poppet and half top poppet the whole time and used post oak.
    Attached Files
  • RonB
    Club Member
    • Apr 2016
    • 12140
    • Near Richmond VA
    • Weber Performer Deluxe
      SNS
      Pizza insert
      Rotisserie
      Smokenator 1000
      Cookshack Smokette Elite
      2 Thermapens
      Chefalarm
      Dot
      lots of probes.
      CyberQ

    #2
    That's a great lookin' brisket.

    Comment

    • texastweeter
      Club Member
      • Jul 2017
      • 2842
      • Republic of Texas

      #3
      Looking good!

      Comment

      • Huskee
        Pit Boss
        • May 2014
        • 14679
        • central MI, USA
        • Follow me on Instagram, huskeesbarbecue

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        #4
        Gawgeous!

        Comment

        • Henrik
          Founding Member - Moderator Emeritus
          • Jul 2014
          • 4076
          • Stockholm, Sweden

          #5
          Well, I’d eat that!

          Comment

          • klflowers
            Club Member
            • Sep 2015
            • 2937
            • Tennessee

            #6
            Nice!!! Made my mouth water.

            Comment

            • grantgallagher
              Club Member
              • Feb 2018
              • 953
              • NJ

              #7
              Dangggg that looks good. Awesome cook!

              Comment

              • Spinaker
                Moderator
                • Nov 2014
                • 10411
                • Land of Tonka
                • John "J R"
                  Instagram: JRBowlsby
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                #8
                Fantastic, my friend! Congrats on your first KBQ Brizzy!

                Comment

                • Hulagn1971
                  Charter Member
                  • Dec 2014
                  • 978
                  • NC, The Triad
                  • WSM 22.5", Pitmaster IQ110, Weber 22.5" Kettle with SNS, Weber 14" Smokey Joe.

                  #9
                  Looks perfect!

                  Comment

                  • Loren
                    Club Member
                    • Apr 2019
                    • 146
                    • Portland, Oregon

                    #10
                    Wow! That is beautiful!

                    Comment

                    • hogdog6
                      Charter Member
                      • Dec 2014
                      • 557
                      • Liberty, Utah

                      #11
                      Wow that looks fantastic! Gotta love the flavor of a KBQ cook. Flats are sometimes a little dry no matter what you do.

                      Comment

                      • SmokeyNate
                        Club Member
                        • Jan 2020
                        • 64
                        • The Willamette Valley

                        #12
                        Originally posted by hogdog6 View Post
                        Wow that looks fantastic! Gotta love the flavor of a KBQ cook. Flats are sometimes a little dry no matter what you do.
                        Thanks! I am really loving that thing. Well worth the money. Yes, I suppose so they do tend to get a little dry no matter what. Certainly didn't stop me from eating it! LOL

                        Comment

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