Smokin' a Brisket
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I am absolutely now convinced by those weber mountain smokers i gotta get myself one in early next year for sure.
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@daveob94513 I cook brisket to an internal temp of 165. I check it at several spots, especially the thick parts. After I pull the brisket off, I wrap it in tinfoil and place it either in the oven, no heat, for about half an hour. The internal temp will rise a little and the meat will "relax" and draw some of the juices back in.
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@2autoimage I did add some wood chunks but no charcoal. Of course if you peek at the brisket you'll lose a lot of heat and maybe have to add a handful of charcoal.
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Did you not have to add anymore charcoal or wood?
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what temps do you do your briskets?.......
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3;03 --- 3;07 fat side up?
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@johnnybagofdonets maybe eating it will work
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Nice video…BBQ made easy and blues music great touch…Well worth the watch. Thanks for posting…
johnnybagofdonets 4 months ago
@johnnybagofdonets thanks, I appreciate it. I usually drink a beer right after I put it on, I tell my wife it's a toast to the "smoke gods", but it's really an excuse to drink a beer at 9:00am. Then I put on some Thelonious Monk or Ella Fitzgerald and let the brisket simmer while I lay in my hammock and yell at the kids to keep the noise down . . .
KLRPilot 2 months ago
try filling your water pan with wine sometime its good
Fatologist666 4 months ago
@Fatologist666 good tip. I've heard beer also, but never tried beer, but I like the idea of wine. I'll give it a try.
KLRPilot 2 months ago
I like your video....but you start by saying you have mesquite chunks, then you say you add hickory chunks......confused....
octavian99 5 months ago
@octavian99 My mistake, I usually use mesquite with brisket. I use hickory when my bbq shop is out of mesquite. I've been using apple wood almost exclusively now.
KLRPilot 2 months ago