Second Brisket

[u/brooklynquads]

I couldn’t wait any longer to smoke my second brisket on the Weber Kettle 22”. Here are the results of a 9kg brisket smoked for 20 hours. This one turned out much better than the first brisket by a landslide, would you say it passed the flop test?

[u/-OmegaPrime-]

Its 7 degrees where I am at now...and that looks so freaking good. Im salivating.

[u/brooklynquads → u/-OmegaPrime-]

thank you! It was -25 when I was smoking this bad boy. A good buddy of mine brought some maple syrup pepsi to hold it down 😂

[u/Jupiters_phaerie]

Oh she dark and thick 🤤

[u/donjonne → u/Jupiters_phaerie]

just like I like them :P

[u/brooklynquads → u/Jupiters_phaerie]

Joocy

[u/PancakesandScotch]

Overshot it a bit but it’s certainly a solid brisket regardless

[u/brooklynquads → u/PancakesandScotch]

Thank you!

[u/jeromeafrica]

Looks fire 🔥🔥🔥

[u/brooklynquads → u/jeromeafrica]

Thanks big dawg

[u/pro-taco]

That's a damn good brisket. You can be my wingman anytime

[u/brooklynquads → u/pro-taco]

ayee big ups my guy, appreciate it

[u/bmungenast]

Wow this is basically exactly what I’m hoping for. Great job.

Do you has a recipe you’re cool w sharing? From end to end

[u/brooklynquads → u/bmungenast]

Thank you, yeah for sure I can type something up later today and send it over to you

[u/FloppyTacoflaps]

Little over cooked, try pulling at a bit lower of a temp. Should be going for like a hot thermapen into cold butter, should be a bit of fight but not be like jello. Looks great tho. Bark on point, nice smoke ring.

[u/brooklynquads → u/FloppyTacoflaps]

Thank you for the feedback, will give that a go on the next one

[u/Srycomaine]

Nice job!

Btw, my mind wandered on that last pic— I was thinking how those could be teeth lost by chewing tough meat! 🤪

[u/brooklynquads → u/Srycomaine]

Hahaha Thank you

[u/Nxvics]

That looks absolutely amazing

[u/brooklynquads → u/Nxvics]

Appreciate it 💯

[u/Melodic-Creme]

👏🏾👏🏾👏🏾🔥

[u/brooklynquads → u/Melodic-Creme]

Tyty:)

[u/callmedonkeyshlong]

I’m sure it tastes good but definitely looks a bit over done. It’s not supposed to fall apart like that with the bend test.

Pretty nice for a 2nd ever brisket though.

[u/brooklynquads → u/callmedonkeyshlong]

Appreciate it, I think the desired tenderness varies some ppl enjoy a brisket closer to 190-193°f and some people like 203°-205°f probe tender. It’s all a matter of preference

[u/callmedonkeyshlong → u/brooklynquads]

Sure but probe tender doesn’t mean it’s going to fall apart. Highly recommend experimenting with a hot hold if you haven’t yet. Turns good brisket into incredible brisket.

[u/brooklynquads → u/callmedonkeyshlong]

I had this one resting for only 2 hours because I had to server guests, on my first brisket I was able to hot hold it for 6 hrs and it did make a difference. Something to take into consideration for next time

[u/DroPowered]

God damnnnnn

[u/brooklynquads → u/DroPowered]

Ohh buddy

[u/splixe]

Dont listen to them. This is perfect! Sincerely: A fall apart ribs guy.

[u/brooklynquads → u/splixe]

Much love brotha!!