Post em up. Any meat cooked with fire, lets see them.

My weekend meat.
Trimmed and ready. Rubbed with ground black pepper, kosher salt and a dash of red pepper flakes. You do not need mustard to make it stick, it will stick. I used to do that and its just a waste of time on beef. I also don't overdo it like some do. I wan to assist the beef flavor, not change it.


Weber Kettle Grill at the ready. I used the fuse/snake method for my coals. Alternating Applewood and Mesquite chunks. All I have to do is add 10 red hot  coals to go. This get me about 8 hours before needing to add more. I just rotate the grate every 3 hours to keep it from direct heat. Add a few more coals later if needed. This cook went 13 hours. Temp between 225 and 250 but mostly with a  total average around 235. @50 spikes when the smokewood chunks lit. It didn't stall for as long as usual and like all my briskets, I let rest for about 2 hours.


Just hit the stall. I give it a quick spritz of Worcestershire Sauce diluted with beer. Yes the point looks more done, the vent  was right by it.


2 hour rest and its read to be murdered


Considering how much more work a Kettle is involved compared to my buddies pellet smoker, I am happy and now and nearing a meat induced coma


I usually  judge mine within the first 2 cuts. While it don't looks as awesome as some more inside ones, it was fine for me. First slice off the tip of the flat

Would eat

I am en route, give me about 11 hours.

Rgr that. Looking forward to it. Will try to save some.

My brisket at new years turned out fantastic.

OP was this cooked fat cap up or down, and how many lbs was it for 13 hrs to cook?

Looks good.

Pick me up on your way by!

Slow clap!! I've go to get the bbq guru for my BGE. Every time I try a brisket it takes 16-18 hours and I wind up slicing at 11:30pm. Well done sir!!!!!

We can car pool

Damnit! Now I wish I had taken pics.
Today I did a 5 1/2lb pork shoulder on my side box smoker.
Olive oil rubbed on and Sea salt and fresh black pepper for the coating. Its been cold out so it took longer than the one I did a few months back. Kept the smoker 225-250, using cherry wood and hickory. And a bed of lump hardwood charcoal.

In the end I reached 205 and 6 1/2 hrs. Shoulder blade pulled out with ease and the rest of the meat shredded with a fork for some awesome pulled pork!

Fat side up and I leave a good bit on. It was 13lb before trimming and maybe 11.5 after trimming? I use to do fat side down as well and honestly I don't think it matters at all. Since I like the fat, I want to to have the best bark in the fat  so I keep it up top but I am just trying to keep myself consistent. So fat side up for me for now on.

My last one too 19 hours lol

Doing the burnt ends tomorrow.

1/4 cup or near about of glaze balsamic and a few ladles of brisket juice and lightly dripped more balsamic glace over the top. Will shake one some rub before smoking again tomorrow.

My ends sauce. Brisket juice and balsamic glaze. Works great IMHO


Into the fridge to be smoked tomorrow.

I hate you all....every last one of you, especially the OP.  Now I'm going to bed hungry thanks to you all.

I need to break my smoker out and cook something tomorrow.

No pic needed. Sounds freaking awesome.

Damn that looks tasty.

Get a smaller brisket.  In theory it should take an hour and a half per pound.

BBQ Guru looks cool.
Are you having issues with temp control?  Try the   fuse / snake method. Its pretty consistent. Only spikes I get are when the chunks light and it only raises it slightly

The last brisket I did came out great. That one looks better. Enjoy!

Bumpin so I can see your meat I know some of ya are smoking.