Another low n' slow brisket

[ZX7R]

This time, it's the chunkier 'point' end.

I used American mustard as a base to hold the rub; which was a very basic salt and pepper mix. I fired up the weber smokey mountain last night and the brisket went on at 11:30. BBQ temp of 250F.

7 hours in and it's ready to be foiled (the internal temp was around 160F). I added a little beef stock to keep it nice and moist in the foil parcel of love.

IMG_4807.JPG

Now it's time to wait for another few hours until the temperature probe slides through the meat like butter. That should be an internal temp around 203F.

Also got some racks of ribs prepped to go on shortly!

Gonna taste guuuuuuuuuuuuuuud!

[Mobileman]

Man id hate to live next to you zx7r the smell wafting through bedroom window must have been amazing , if lived next to me would have crept over the fence in dark knocked it over and said I saw a fox do it haha

Looks bloody lovely

[ZX7R]

Lol. The chances are if you lived next door to me, you'd get some anyway! :-).

[ZX7R]

Ribs and rib-tips rubbed and ready for the smoker.

[ZX7R]

Brisket done. Now wrapped in foil & towels. Then placed in to a chill bag to let it rest and hold temp for a couple of hours.
Cheeky chunk missing.. Wow. Tasted damn guuuuud.

[BigBrand]

Fuck me i'm drooling

Sent from my GT-I9195 using Tapatalk

[ZX7R]

Drool over this. I did. Yum yum!

[SiE]

Wow, that looks amazing!

[Goldberg]

With the Smokey Mountain, how often do you have to add the coals?

[ZX7R]

I used big K restaurant quality charcoal (bought two large bags online).
The brisket cook (9 hours) took one weber chimney full of lit charcoal, laid on top of a layer of unlit charcoal (minion method). I think I added a few extra chunks of charcoal in the morning just to ensure it kept going okay. Three palm-sized chunks of solid oak were used.

Another product 'heatbeads' also work really well.

[macmilm]

Would you say the Smokey Mountain is worth the £260+ price tag ???

[ZX7R]

Would you say the Smokey Mountain is worth the £260+ price tag ???

Yes, for sure. I contemplated a cheaper option but am so pleased I forked out the extra for the wsm. The webers are built to last, I think I got mine in May 2011 (see original thread) and it's still in great condition.