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First brisket!

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    First brisket!

    I threw in my first brisket on the Kettle, so far it's been about 4 hours at 275f and the IT of the thickest part is 168f. I haven't seen it slow down so I don't know if I'm the stall yet. But it's looking good!

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    #2
    Not just looking good its looking awesome! Can't wait to see it finished..

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      #3
      Mmmmm. Brisket, eggs, and toast sure sound good right about now. Keep it rolling!

      Comment


        #4
        That looks great!

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          #5
          That is looking good. Keep the pics coming.

          Comment


            #6
            Awesome looking so far. But it looks like you're gonna need a DnG so you don't waste all that aluminum foil.

            Comment


            • Steve B
              Steve B commented
              Editing a comment
              That would be a "Drip and Griddle". It kinda goes with the SnS. "Slow n Sear" from ABC barbecue co.

            • Steve B
              Steve B commented
              Editing a comment
              Oh I just saw your pics from last night. That bark looks insane. Very nice.

            • gijsveltman
              gijsveltman commented
              Editing a comment
              Steve B I'll look into it! And yeah the bark was awesome. Very smokey

            #7
            It's looking (and smelling!) real nice! 5 hours 40 minutes in but I feel it's cooking too fast. I didnt notice any stall and it's already at 192f internal.

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            • bbqoaf
              bbqoaf commented
              Editing a comment
              Bark looks spot on.

            #8
            Looks like a meteoric hunk o' goodness!!! Cain't wait to see it done!!!

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              #9
              At a pit temp of 275 you may not see a stall. If it is done early, wrap it and hold it in a faux cambro or your oven set to 175.

              Looks awesome!

              Comment


                #10
                Great looking brisket!

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                  #11
                  How did this come out? For a first run you did a bang up job! At 275 F, it is very possible that you over ran your stall, no problem with that. It's about temp and feel, not time.

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                  • gijsveltman
                    gijsveltman commented
                    Editing a comment
                    Very good! It surprisingly hit a stall around 198f which I found crazy, and it started going down. But I took it out anyways and held it. Pretty good either way!

                  #12
                  gijsveltman where were you measuring the temps, both grate and internal?
                  Last edited by Jerod Broussard; April 2, 2017, 01:14 PM.

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                  • gijsveltman
                    gijsveltman commented
                    Editing a comment
                    On the grate about 3 inches away with a Thermoworks Smoke. Internal in the thickest part of the point.

                  #13
                  Beautiful!!

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                    #14
                    After 9 hours, I put the brisket to rest for about an hour and a half. Everyone loved it, and the black meteorite look had people intrigued. The flat was a little dry (I didn't wrap), but the point!! So juicy and tender. Lessons for next time are: using less wood (the coffee plant wood I have is very strong) and adding much more salt and pepper. But it was pretty great and a very fun cook! Didn't mind waking up at 2:30am at all.

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                    I did some burnt ends by rendering some fat on a skillet and cooking the brisket with BBQ sauce. They were so good! Can't wait to cook another brisket!

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                    • Spinaker
                      Spinaker commented
                      Editing a comment
                      Yes sirr!!!!!!!

                    #15
                    Pics look so good they oughtta be illegal!!! Nice Job!!!

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