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I depleted my reserve of BBQ brisket so I was due to cook another one. I am building a custom 26" Weber Performer so I figured it was time to break it in. I assembled it in factory form and seasoned it with some Kingsford the day before. While the kettle was seasoning, I prepped a prime 15.75# packer. I trimmed a pound and a quarter of excess fat and then I made my rub.
The rub consisted of equal parts Kosher salt, CBP, garlic granules, then about half as much ground onion, green chile powder, and about half again of paprika and cumin. For grins I added some ground portabella mushroom powder.
I gave the brisket a good coating and left it sit in the fridge overnite.
The next day I got up and prepped the new 26'er. I used Cowboy oak lump charcoal and spread some hickory chunks on top in the "snake pattern" and lit one side.
Once the new Webbah reached 225° I added the slab 'o cow and the probes. I played with the exhaust vent and was able to keep the temp between 225° and 245° so I was very happy with the new grill. As the line of coals was running out before the brisket was one, I spun the grate and added more charcoal and added some cherry chips to the end of the snake. Here it is mid point just hitting the stall temp.
When the flat hit 185° I pulled it and cut off the point to make burnt ends. I added more rub to the newly exposed part of the flat and finished it and the burnt ends in the oven. Yeah, I got lazy, but it was too close to dinner time. The brisket came out great. It had a great flavor and was tender and moist. I also got my smoke ring back, something I don't get with the MES and pellets.
Here is a closeup of the same shot.
Thanks for lookin!
The rub consisted of equal parts Kosher salt, CBP, garlic granules, then about half as much ground onion, green chile powder, and about half again of paprika and cumin. For grins I added some ground portabella mushroom powder.
I gave the brisket a good coating and left it sit in the fridge overnite.
The next day I got up and prepped the new 26'er. I used Cowboy oak lump charcoal and spread some hickory chunks on top in the "snake pattern" and lit one side.
Once the new Webbah reached 225° I added the slab 'o cow and the probes. I played with the exhaust vent and was able to keep the temp between 225° and 245° so I was very happy with the new grill. As the line of coals was running out before the brisket was one, I spun the grate and added more charcoal and added some cherry chips to the end of the snake. Here it is mid point just hitting the stall temp.
When the flat hit 185° I pulled it and cut off the point to make burnt ends. I added more rub to the newly exposed part of the flat and finished it and the burnt ends in the oven. Yeah, I got lazy, but it was too close to dinner time. The brisket came out great. It had a great flavor and was tender and moist. I also got my smoke ring back, something I don't get with the MES and pellets.
Here is a closeup of the same shot.
Thanks for lookin!
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