Hello everyone, here’s my first attempt to post about a cook. In fact, I think this is the first time I’ve uploaded pictures to the internet, so this may not work out the way I hope. I have done a couple of briskets before in my Masterbuilt gas smoker, but this is the first one I’ve done on the 26†Weber Kettle with SnS, and also the first full packer I haven’t had to split up in order to smoke it. This was kind of a practice run using some neighbors as guinea pigs. I hope to do one for family coming in from out of state during the holidays.
This was a Snake River Farms brisket, about 15.5 lbs. untrimmed. It didn’t take much trimming. I dry brined for a day and a half and then rubbed with Meathead’s BBBR.
Trimmed, right before dry brining.
Rubbed right before put on smoker.
As soon as I lit the coals, it started pouring rain and the wind picked-up pretty good. So got kind of a slow start. Was able to hold the temperature between 225 and 240 most of the time, though. The SnS makes it pretty easy. This is about 5 hours into the cook, when I replenished the coals and water.
After about 13 1/2 hours cook time and 2 hours in the faux cambro, this was the finished product.
Looks kind of gray in this picture, but it wasn't. Just poor lighting and a bad photographer.
This was a Snake River Farms brisket, about 15.5 lbs. untrimmed. It didn’t take much trimming. I dry brined for a day and a half and then rubbed with Meathead’s BBBR.
Trimmed, right before dry brining.
Rubbed right before put on smoker.
As soon as I lit the coals, it started pouring rain and the wind picked-up pretty good. So got kind of a slow start. Was able to hold the temperature between 225 and 240 most of the time, though. The SnS makes it pretty easy. This is about 5 hours into the cook, when I replenished the coals and water.
After about 13 1/2 hours cook time and 2 hours in the faux cambro, this was the finished product.
Looks kind of gray in this picture, but it wasn't. Just poor lighting and a bad photographer.
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