smokykensbbq Posted May 25, 2011 Report Share Posted May 25, 2011 This brisket turned out perfect! I rubbed this brisket with my homemade rub, wrapped it and let it sit overnight in the fridge and then smoked it with three kinds of wood on the KK for 9.5 hours until it hit 192. Pulled it off the KK wrapped it up and put it into the cooler for 45 minutes and then sliced it down! n68056 Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted May 26, 2011 Report Share Posted May 26, 2011 Re: Perfect Brisket Good job nailed it.. I love the look on people's face when they try KK cooked brisket for the first time. I never get tired of eating brisket sandwiches either.. Quote Link to comment Share on other sites More sharing options...
primeats Posted May 26, 2011 Report Share Posted May 26, 2011 Re: Perfect Brisket outstanding job! Quote Link to comment Share on other sites More sharing options...
smokykensbbq Posted May 31, 2011 Author Report Share Posted May 31, 2011 Re: Perfect Brisket I really wanted brisket sandwiches but no luck since there were no left overs. However, I will have pulled pork this week since I make four today! Quote Link to comment Share on other sites More sharing options...
Loonrapids Posted June 7, 2011 Report Share Posted June 7, 2011 Re: Perfect Brisket Do you cook with only wood? How do you keep it from getting bitter? What temp. Quote Link to comment Share on other sites More sharing options...
smokykensbbq Posted June 8, 2011 Author Report Share Posted June 8, 2011 Re: Perfect Brisket Do you cook with only wood? How do you keep it from getting bitter? What temp. No, I usually cook with Royal Oak or Cowboy and then add chunks of wood to the fire while the temperature is getting up to where I put the meat on the smoker. I have never had an issue with bitterness from smoke wood. I think the secret to smoke wood is to add a couple of chunks of the wood without getting the smoker too hot where the wood is catching fire. I will bring the smoker up to temperature (which is 225 degrees) with the smoke wood already on the coals in order to get that white smoke out of the way. I will be doing a couple of pork butts this Friday night for a Saturday graduation party where I will use two different types of wood to bring out the best flavor. Once the pork butts are off I will be grilling up about around twenty five pounds of chicken breast for the same party! I will be very busy this weekend!!! Quote Link to comment Share on other sites More sharing options...
