My first brisket on the Karubecue C-60

[rhequiem]

I just got this cooker a couple weeks ago, and for my fourth cook on it, I decided to try a brisket for a birthday party for some of my friends that all had birthdays in (late) September. The cook went from 10am-10pm (yeah, late dinner lol), and I used a mix of hickory, mesquite, and almond wood. The KBC is a champ and held temp REALLY well. All I had to do was feed it, spritz the brisket (with pickle juice!) now and then, then wrap and wait for the stall to break. It turned out DELICIOUS - tender, juicy, flavorful, and my friends said it was "worth the wait!". I only took one pic when I allowed one of the birthday crew to cut the brisket, but I wanted to share it with you all to see what you think of it! I forgot to mention it was a grass-fed wagyu brisket, to boot!

[RonB]

That looks real good.

[hogdog6]

🔥😋🔥

[Red Man]

Looks great!

[FireMan]

👍👍👍. 🕶

[Santamarina]

Congrats on the new cooker. Still dreaming of owning a KBQ. Pickle juice sounds interesting...how much of that flavor, if any, comes through? I love eating pickles with barbecue, so this seems like a natural fit.

[rhequiem]

Not much of the pickle flavor comes through, from what we noticed. The brisket had a strong, rich, beefy flavor with the smoke playing around in the background. Maybe a pickle juice injection next time...?

[treesmacker]