Brisking up a brisket in the kettle

[Steve B]

Wow!!! What a great job and exceptionally detailed write up. Not sure what the big sport is in your country,I'm thinking it's football "soccer", if it is than
GOOOOOOAAAAALLLLL.

[EdF]

Excellent telling of the story, and excellent boldness of the cook!

[kairoer]

Thank you all for your great support, I would never have dared this without the The Pit! I do, however, blame you guys for turning me from a pork-lover to a beef-lover! Short ribs and brisket are so tasteful, and such excellent cooking experiences that I simply can't seem to get enough!

[EdF]

"It was the best of times; it was the worst of times..."

[pernod]

Hey! Isn't that St Katarinahjemmet in Gjørstadgaten in Oslo? I live in Suhms gate 500 meters from there, and do low and slow smoking on a kettle in the courtyard between the neighbouring blocks all the time. No complaints yet, so consider skipping the backup next time.

Brisket looks nice. Impressive work. Or the ultimate compliment around these parts: Ser ikke gæærnt ut det der ...

Also: hi forum

[kmhfive]

Welcome to the Pit! Nice to have you. I hope I can learn from your experience with the Kettle!

[kairoer]

Yes, indeed it is located almost next to you! DM
Oh, and welcome to the pit!

[smokinsteve]

Completely enjoyable post! You sure you weren't having a little "fun" with us about this being your first brisket?

[kairoer]

haha nope, never did brisket before, and never had it either. I live in Norway, not Texas That said, I would love to have some of you experts taste it and tell me how to improve next time!

[Bruce54]

If my first brisket on the kettle turns out like that, I'll need to head to the ER after dislocating both arms patting myself on the back.

[kairoer]

haha thank you, kind Sir!