KenInk
Knows what a fatty is.
:eusa_clap
Thanks guys for the replies. I do know to slice against the grain, I just had a few too many beers and misunderstood. When I looked back at the pictures today I noticed the grain. I was not in the best state of mind. After resting in the cooler for 2 hours I was ready to eat and didn't pay attention and just sliced it up. My wife was out of town so I hit it harder than usual.
I do have a question. This is my first time not wrapping and it was a little too smoky for my taste. I stopped adding pecan chunks about 4 hours into about 7 hours on the Kettle. I only used about 4 or 5 small-medium chunks and also used Kingsford Competition briquettes. Do you think it was the not wrapping or the smoking on the Weber Kettle, which I don't normally do and have never done a brisket on one that I can think of? The whole brisket was only 7 lbs
Thanks guys for the replies. I do know to slice against the grain, I just had a few too many beers and misunderstood. When I looked back at the pictures today I noticed the grain. I was not in the best state of mind. After resting in the cooler for 2 hours I was ready to eat and didn't pay attention and just sliced it up. My wife was out of town so I hit it harder than usual.
I do have a question. This is my first time not wrapping and it was a little too smoky for my taste. I stopped adding pecan chunks about 4 hours into about 7 hours on the Kettle. I only used about 4 or 5 small-medium chunks and also used Kingsford Competition briquettes. Do you think it was the not wrapping or the smoking on the Weber Kettle, which I don't normally do and have never done a brisket on one that I can think of? The whole brisket was only 7 lbs
OK...so tell me what I should have done. Do I slice it long ways? It sliced very easy and was tender. Not being confrontational, just asking to learn. I've done a quite few briskets in my day, but always open to suggestions.