Brisket, Seattle Style

Ratdog68

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Rub. Weber charcoal kettle, hickory for smoke, pan of water to keep it moist, and temp kept between 200-250F.

Five hours' worth of smoking, 13 hours wrapped in foil, another hour's worth of direct smoke. Another hour at rest in foil.

Juicy, pick up a slice and it falls apart under it's own weight tender.

Not bad for a first effort.

Brisket081317.jpg
 

Chopperdrvr

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Rub. Weber charcoal kettle, hickory for smoke, pan of water to keep it moist, and temp kept between 200-250F.

Five hours' worth of smoking, 13 hours wrapped in foil, another hour's worth of direct smoke. Another hour at rest in foil.

Juicy, pick up a slice and it falls apart under it's own weight tender.

Not bad for a first effort.

View attachment 5445
Dang son! You cook like a Texan, not a Seattle zombie.
 

Ratdog68

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Ratdog68

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ABSOLUTELY!! Good BBQ doesn't need no sauce.
That's what I recall for brisket, and omitted sauce. I like a little sauce on my ribs though.
 

Ratdog68

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Oh my! Chilled, it holds it's shape well. This evening, I did up some au jus, sliced up some brisket and dropped it in. Sliced some round French Rolls... buttered 'em, and a little horseradish on. Fished the slices from their bath, and they fell apart as they went to the rolls. Made for an amazing sammich!

A little tater salad on the side, and cold beer... life IS good sometimes.
 

BDubbs

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C'est Tout Bon!! I already knew Chopper knows a thing or two about some groceries and now i see you can throw some stuff out there fitting to eat yourself there, Rat!!
 

Ratdog68

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Thank you. The challenge, was, learning how to do it with a 22.5" Weber kettle.
 

chthump

LSB Member
Smoking one now, 5 hours with dry pecan wood, then 8 hours at 210 in the oven, then cool to room temp, then fridge over night, slice up in the a.m., then back in the oven at 250 for 4 hours, melts in your mouth
 
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