The first Success

bbqking

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EX6, 2, 22” kettles, and a e310 gasser
So I’m a kettle head. Have been for a few years. Grilled about everything in a kettle. Then a got a gasser, to do the searing, and quick cooks. Then the SmokeFire. I’ve tried to do brisket more than once on the kettle, and I always messed it up. To done, cut incorrectly, tasted gross. But my wife for some odd reason could do it well. That is until just about a month or so ago. I seasoned it, stuck it on the top rack, and two water/drip pans under it and about 5-6 hours I wrapped it in foil, and another 4 hour til about 204-209. Then I took it off and wrapped in towels and placed it in a ice chest for about 4-5 hours. Then took it out and cut it up. Was still to hot to hold. Turned out excellent. You choose the seasoning you want. I also added a little beef broth and butter when wrapping.
 

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Dassman5

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Smokefire EX4; Summit 670; Bullet Smoker 22”; Q100
I am convinced that wrapping the meat in towels and/blanket and using a cambro (ice cooler works fine) to allow it to re-absorb the liquid during a rest period is critical to a successful brisket just as with pork butt. I have learned to make that part of the “cook time”.
 

Dassman5

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Smokefire EX4; Summit 670; Bullet Smoker 22”; Q100
So I’m a kettle head. Have been for a few years. Grilled about everything in a kettle. Then a got a gasser, to do the searing, and quick cooks. Then the SmokeFire. I’ve tried to do brisket more than once on the kettle, and I always messed it up. To done, cut incorrectly, tasted gross. But my wife for some odd reason could do it well. That is until just about a month or so ago. I seasoned it, stuck it on the top rack, and two water/drip pans under it and about 5-6 hours I wrapped it in foil, and another 4 hour til about 204-209. Then I took it off and wrapped in towels and placed it in a ice chest for about 4-5 hours. Then took it out and cut it up. Was still to hot to hold. Turned out excellent. You choose the seasoning you want. I also added a little beef broth and butter when wrapping.
Excellent job!
 

Captainmike

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So I’m a kettle head. Have been for a few years. Grilled about everything in a kettle. Then a got a gasser, to do the searing, and quick cooks. Then the SmokeFire. I’ve tried to do brisket more than once on the kettle, and I always messed it up. To done, cut incorrectly, tasted gross. But my wife for some odd reason could do it well. That is until just about a month or so ago. I seasoned it, stuck it on the top rack, and two water/drip pans under it and about 5-6 hours I wrapped it in foil, and another 4 hour til about 204-209. Then I took it off and wrapped in towels and placed it in a ice chest for about 4-5 hours. Then took it out and cut it up. Was still to hot to hold. Turned out excellent. You choose the seasoning you want. I also added a little beef broth and butter when wrapping.
Congrats that looks fantastic!!!
 

Bruno

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So I’m a kettle head. Have been for a few years. Grilled about everything in a kettle. Then a got a gasser, to do the searing, and quick cooks. Then the SmokeFire. I’ve tried to do brisket more than once on the kettle, and I always messed it up. To done, cut incorrectly, tasted gross. But my wife for some odd reason could do it well. That is until just about a month or so ago. I seasoned it, stuck it on the top rack, and two water/drip pans under it and about 5-6 hours I wrapped it in foil, and another 4 hour til about 204-209. Then I took it off and wrapped in towels and placed it in a ice chest for about 4-5 hours. Then took it out and cut it up. Was still to hot to hold. Turned out excellent. You choose the seasoning you want. I also added a little beef broth and butter when wrapping.
Nice smoke ring!! Looks delicious!!
 

DoubleBBBQ

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Smoke fire Ex6
I dry brine for 24hrs then inject 1oz/lb (Look up injection recipes or go with Kosmo’s injection) and rub with a good beef rub 1tbps per pound but since I have children and they don’t like spice, mix 2/3 rub to 1/3 brown/white sugar mixture. Cook until 150 IT then wrap, rehydrate w broth, crutch until it hit 203/205. Unwrap, pour broth into separator, let rest for 1-1.5 hours in foil. Slice against grain and where there may be dry spots, use your Au jouis. Never failed me. Meat thermometers RULE! Check out the maverick website.
 

Dassman5

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Smokefire EX4; Summit 670; Bullet Smoker 22”; Q100
I dry brine for 24hrs then inject 1oz/lb (Look up injection recipes or go with Kosmo’s injection) and rub with a good beef rub 1tbps per pound but since I have children and they don’t like spice, mix 2/3 rub to 1/3 brown/white sugar mixture. Cook until 150 IT then wrap, rehydrate w broth, crutch until it hit 203/205. Unwrap, pour broth into separator, let rest for 1-1.5 hours in foil. Slice against grain and where there may be dry spots, use your Au jouis. Never failed me. Meat thermometers RULE! Check out the maverick website.
I too depend on my Maverick thermometers to keep an eye on my briskets as well as the accuracy of the SF probes. Only difference in our approach to cooking brisket is that I also do low and slow at 200F to 210F and never inject — just spritz— unless doing just the flat as I get plenty of moisture from the whole packer when I wrap in butcher paper.
 
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