First SmokeFire Brisket 🔥

Bruno

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abmet

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Looks great! Yes more details please. :)
 
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Bruno

Bruno

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225 for about 7-8 hours, wrapped in butcher paper for another 7-8. Pulled around 201-202
Used grillmaster blend and cooked on the top shelf, with pan on bottoms rack.
Easy and DELICIOUS!!!
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TxJedi

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Bruno

Bruno

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If you want to replicate this I would stick to the simple rub mostly salt and pepper. You want to smoke til about 150-160 and at that point the bark should be really set, wrap in butcher paper and put back in smoker until 202-203 internal meat temp Or as the great Harry Soo you can save pellets and finish in the oven. Once it’s wrapped it won‘t take on more smoke. The butcher paper allows that bark to really stay set. I seasoned this one and let it sit in fridge for about 4 hours then it went straight from the fridge to The smoker, that’s how you get that insane smoke ring. This was also the first time i rubbed the brisket in Worcestershire sauce before seasoning.
Good luck.
 

GriLLMaRksRseXy

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225 for about 7-8 hours, wrapped in butcher paper for another 7-8. Pulled around 201-202
Used grillmaster blend and cooked on the top shelf, with pan on bottoms rack.
Easy and DELICIOUS!!!
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Thats awesome and thanks for the info. Unfortunately I cannot use my top rack and I will have to contact Weber about it. I tried putting a 10 pound weight on it and when I slide it forward any it falls out. Once I get that resolved I am going to try your configuration for a brisket! It looks wonderful.
 
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Bruno

Bruno

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Thats awesome and thanks for the info. Unfortunately I cannot use my top rack and I will have to contact Weber about it. I tried putting a 10 pound weight on it and when I slide it forward any it falls out. Once I get that resolved I am going to try your configuration for a brisket! It looks wonderful.
Thats just not acceptable, I hope the make it right. That top rack should be 1/2” to 3/4” wider And those freaking side holders could be bigger and stronger too.
 

GriLLMaRksRseXy

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Thats just not acceptable, I hope the make it right. That top rack should be 1/2” to 3/4” wider And those freaking side holders could be bigger and stronger too.
I agree on both of those statements! The issue I am seeing is there is A LOT of flex of the interior "double wall" it is thin sheet metal and there is a ton of play from left to right on both sides. I think those brackets should have been heavier steel (AND I think those sidewalls should have been cast steel or aluminum and be bolted in.) and not just riveted in.
 
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Bruno

Bruno

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Thanks, pic is all yours. it’s the second long smoke for me on the smokefire and almost identical results.
 

KevinD

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Planning on doing exactly that for Xmas!
 

KevinD

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Bruno, what was the weight on your brisket? BTW I did a Snake River Farms picanha whole at 225 and then a reverse sear. Amazing!
 
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