LarryR Posted June 1, 2010 Report Posted June 1, 2010 Did my first KK brisket this weekend and really need to do them more often, turned out great. I didn't get her on until 10:00 a.m. and wanted to eat around 7:00 p.m. so I had to foil her when she hit 165 to speed-up the cook and was right on time for dinner. She was a small packer, one of the smallest I've ever seen, 7 lb CAB brisket. Used a Coffee Cardamon rub, used a mixture of leftover lump and a couple pounds of Rancher briquettes. Moist, tender, packed with that big beefy flavor with a nice caramel and chocolate flavor from the wet rub. Used peach chunks for my smoke. Used my Stoker which kept her pegged at 240 grate the entire cook. Brisket on At 165 At 165 Close-up Done around 200 Sliced Very short Stoker cook
T Rex Posted June 1, 2010 Report Posted June 1, 2010 Hey Larr, looks fantastic, I have not done a brisket............ yet T Rex
