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Birthday Brisket

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    Birthday Brisket

    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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    #2
    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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      #3
      HAPPY BIRTHDAY Iron man! The brisket looks awesome.

      How's the porter?

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        #4
        Thanks, Jon! The porter is excellent! It's not smokey in the normal sense but does have a unique flavor to it.

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          #5
          I still need to try Tony's on a brisket.....nice going!!!!!

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            #6
            Looks good to me. That looks like one happy beer drinker there.

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              #7
              Brisket looks very moist, nice.

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                #8
                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.

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                  #9
                  That looks super delicious.

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                    #10
                    Did you let it rest? How long? Looks tremendous!

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                      #11
                      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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                        #12
                        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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                          #13
                          Agreed, CD! Me too!

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                            #14
                            Originally posted by cdnichol View Post
                            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!

                            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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                              #15
                              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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