Normally we go out for birthdays but my family loves brisket so I fired up the WSM and put one on. I used AR's technique with lower sodium Montreal Steak seasoning. I was a huge hit! Plus I got to have a smoked porter!
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Nice lookin brisket! I've never tried the Montreal steak seasoning on a brisket, but y'all have me thinking about it.
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HAPPY BIRTHDAY Iron man! The brisket looks awesome.
How's the porter?Comment
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Thanks, Jon! The porter is excellent! It's not smokey in the normal sense but does have a unique flavor to it.Comment
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I still need to try Tony's on a brisket.....nice going!!!!!Comment
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Looks good to me. That looks like one happy beer drinker there.Comment
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Brisket looks very moist, nice.Comment
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My best brisket yet! I had been experimenting with hot-n-fast but after some dry racks of ribs I decided to slow down and pay attention to Meathead's low-n-slow discussions. The WSM settled in around 235 for just about the whole cook and it was the juciest brisket I ever made.Comment
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That looks super delicious.Comment
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Did you let it rest? How long? Looks tremendous!Comment
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Yup, it rested for about an hour and a half, double wrapped in towels in a beer cooler. Still nice and hot when it came out.
The overall cook:
7:45a - start chimney
8:15a - meat on
1:00p - foil
3:30p - cooler
5:00p - slice and serve
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Nice looking brisket! I actually use some of the Montreal Steak Seasoning in my Pastrami Rub and it just takes it to a whole nother level!
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Agreed, CD! Me too!Comment
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Originally posted by cdnichol View Post
Welcome to The Pit CD! You've got a nice collection of grills. I hope you're enjoying the forum and thanks for completing your signature
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Birthday Brisket.. great idea. My wife asked me what I wanted for my birthday yesterday... I told her Brisket! She offed to take me out for brisket I rolled my eyes LOL
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