Smoked on the Weber Searwood 600 XL. Curious to see how I did amongst the masses!
by mikebrands
7 Comments
bass4life15
Post your recipe and process. That flat looks dry and the fat between the muscles doesn’t look that rendered, but how did it taste?
KabukiTheater69
I’d eat that. Looks a little dry, but for your first cook it looks pretty good.
Relatablevegetable
Bark seems to be lacking. Might need more pepper or just more rub in general. By no means am I a pro but I’m 2 for 2 on my briskets with my searwood.
I have a searwood and I used my kamado with mesquite lump charcoal and whatever wood chunks I have on hand for the first two hours. Seems to build up the bark much better. Pellet smoker just doesn’t seem to do it without that assist.
Then I throw it on the searwood at 235 for as long as it takes to hit 165 then I foil boat until probe tender around 195-200 internal. Throw some apple cider vinegar and beef broth in the boat as well.
Need to balance out where your temp is since the flat tends to cook faster than the point and could over cook. The entire time it is on the searwood I have the seasoned fat trimmings above it that drip down constantly. I rub some Dales (kind of like Worcestershire), salt, pepper, and paprika on them. No spray throughout.
Once done I pull off and set on counter, set oven to 175, drain most tallow from boat, baste with the tallow, lightly cover with foil, rest on counter for an hour, baste with fat again, and let it rest in oven for 6 hours before I slice for dinner.
moguy1973
A lot of people in here will say you under seasoned it.
Ddavis1919
Very well
blizz_fun_police
For a first cook looks good. How did it taste? I have the same grill. I had to place the brisket in the top rack with a pan of water below to keep the flat and bottom from getting over cooked.
How did you cook your brisket. I would prob season more. While it may seem too much. Each slice of brisket only gets a small ring of season so it can handle a bunch of
7 Comments
Post your recipe and process. That flat looks dry and the fat between the muscles doesn’t look that rendered, but how did it taste?
I’d eat that. Looks a little dry, but for your first cook it looks pretty good.
Bark seems to be lacking. Might need more pepper or just more rub in general. By no means am I a pro but I’m 2 for 2 on my briskets with my searwood.
I have a searwood and I used my kamado with mesquite lump charcoal and whatever wood chunks I have on hand for the first two hours. Seems to build up the bark much better. Pellet smoker just doesn’t seem to do it without that assist.
Then I throw it on the searwood at 235 for as long as it takes to hit 165 then I foil boat until probe tender around 195-200 internal. Throw some apple cider vinegar and beef broth in the boat as well.
Need to balance out where your temp is since the flat tends to cook faster than the point and could over cook. The entire time it is on the searwood I have the seasoned fat trimmings above it that drip down constantly. I rub some Dales (kind of like Worcestershire), salt, pepper, and paprika on them. No spray throughout.
Once done I pull off and set on counter, set oven to 175, drain most tallow from boat, baste with the tallow, lightly cover with foil, rest on counter for an hour, baste with fat again, and let it rest in oven for 6 hours before I slice for dinner.
A lot of people in here will say you under seasoned it.
Very well
For a first cook looks good. How did it taste? I have the same grill. I had to place the brisket in the top rack with a pan of water below to keep the flat and bottom from getting over cooked.
How did you cook your brisket. I would prob season more. While it may seem too much. Each slice of brisket only gets a small ring of season so it can handle a bunch of
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