Small whole brisket

Lomey · Aug 13, 2017

Picked up a small whole brisket at Costco yesterday to put on the Weber Kettle. Montreal seasoning, onion and garlic powder and red and black pepper blend. About 2.5 hours in.

The Weber is a great multipurpose grill, but I can't wait to get a new dedicated smoker. My old cheap offset finally rusted out after 12 years of good service so talking with a local bbq store about a Humphrey's Pint. Should hear back this week with a quote!

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SmittyJonz · Aug 13, 2017

:thumb:

SmittyJonz · Aug 13, 2017

Drive over to St. Louis BBQ store - they keep a few in stock.....

CeramicChef · Aug 13, 2017

Good color on that tasty looking brisket. I hope you and your family truly enjoy this cook!

Lomey · Aug 13, 2017

SmittyJonz said:
Drive over to St. Louis BBQ store - they keep a few in stock.....

I have talked to them, but want to customize the color so I need to order. My father also owned his own local business and always stressed buy local to support your community if possible.

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Lomey · Aug 13, 2017

Got some bark forming. Spraying it with a beer and Worcestershire mix.

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cowgirl · Aug 13, 2017

Man, that's looking great! Love the color. Bet the aroma in your yard is killer! :grin:

bigpernz · Aug 13, 2017

Looks great so far!

RJ_Make · Aug 13, 2017

Nice bark!

pharp · Aug 13, 2017

Looks awesome! You will love the pint...mine is the best decision I have made!

wihint · Aug 13, 2017

Looking good can't wait to see it cut!

BillN · Aug 13, 2017

Nice work!

Lomey · Aug 13, 2017

First time not wrapping and I think it turned out pretty good!

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SmittyJonz · Aug 13, 2017

Looks like You Did NOT slice against the grain.......:twitch:

pcchris · Aug 14, 2017

In a rush to grub...looks like you sliced it wrong....gave up some tenderness to haste

Lomey · Aug 14, 2017

SmittyJonz said:
Looks like You Did NOT slice against the grain.......:twitch:

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.

Novass · Aug 14, 2017

Slice against the grain

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SmittyJonz · Aug 14, 2017

You should slice perpendicular to the grain. You Sliced with the grain which makes the slices stringy.

SmittyJonz · Aug 14, 2017

[ame]https://m.youtube.com/watch?v=sMIlyzRFUjU[/ame]

[ame]https://m.youtube.com/watch?v=36-BOxajwyQ[/ame]

SmittyJonz · Aug 14, 2017

Look at this pic and then yours. In yours you see strings or strands of meat. Cutting against the grain you have a slice with just the ends or a small cross section of the strings/strands of meat and so has a more tender texture/feel/taste to it.

If you you like the stringy type slices -Cool - but most will like a slice cut against the grain better. :thumb: Now if you are gonna chop it all for chopped beef sammiches it don't matter which way you slice it.

Other than slicing it "wrong" your Brisket looks Great. :wink:

Small whole brisket

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