PBrug
Full Fledged Farker
- Joined
- Mar 9, 2017
- Location
- Western PA
I picked up a 11.5lb prime brisket from Costco a while back. Ended up freezing it, and thawed in out to cook Sunday. Life got in the way and I couldn't do the cook Sunday. I decided to cook it today, and didn't feel like pulling out the Assassin, so I did the cook on the Weber 26. Being a smaller brisket I had plenty of room.
Salted with Kosher Salt on Monday, then seasoned with Black Pepper and Garlic before throwing it on the Weber 26 around 5:30am. Why I love the Weber 26... I banked briquets around about 2/3 of the outside of the kettle, no exact measurement, and used deconstructed charcoal baskets to keep them in place. Fired up about 15 briquets, dumped them in, and the Weber 26 held temps around 265 - 275 for 8 hours with little work. Just moved the brisket around a lil...
Cooked fat up (usually do fat down on the Assassin) and decided to wrap in foil (usually use butcher paper) and finish in the oven, so I didn't have to add more coals. I was very happy with the results, and the foil did not hurt the bark. It spent 8 hours on the Weber 26 and 2.5 hour in the oven till done.
Few pics of the cook...
It's dark at 5:30am...
8 Hours Later...
Bark looks better inside...
Rested and ready for slicing...
Flat...
Point...
Need to work on even cuts... but I like the flex...
Passed the fold test with flying colors... (Really like this pic...)
Plated with some homemade Cheddar and American Mac n Cheese...
Already looking forward to leftovers tomorrow.
Thanks for looking!
Salted with Kosher Salt on Monday, then seasoned with Black Pepper and Garlic before throwing it on the Weber 26 around 5:30am. Why I love the Weber 26... I banked briquets around about 2/3 of the outside of the kettle, no exact measurement, and used deconstructed charcoal baskets to keep them in place. Fired up about 15 briquets, dumped them in, and the Weber 26 held temps around 265 - 275 for 8 hours with little work. Just moved the brisket around a lil...
Cooked fat up (usually do fat down on the Assassin) and decided to wrap in foil (usually use butcher paper) and finish in the oven, so I didn't have to add more coals. I was very happy with the results, and the foil did not hurt the bark. It spent 8 hours on the Weber 26 and 2.5 hour in the oven till done.
Few pics of the cook...
It's dark at 5:30am...
8 Hours Later...
Bark looks better inside...
Rested and ready for slicing...
Flat...
Point...
Need to work on even cuts... but I like the flex...
Passed the fold test with flying colors... (Really like this pic...)
Plated with some homemade Cheddar and American Mac n Cheese...
Already looking forward to leftovers tomorrow.
Thanks for looking!