It's Christmas, time for Brisket.

[dkuchenberg]

This will be my 1st Brisket on my new Pro 575. I picked up an 18 lb Brisket from the local butcher shop. Grass feed USDA Prime.

 

[Slimpicker]

Good luck dude. Mine won't get thawed out in time... I'll save it for after the holidays

 

[dkuchenberg]

Good luck dude. Mine won't get thawed out in time... I'll save it for after the holidays

Thanks, I know I could make a kick-ass Brisket on my old Masterbuilt Pro but here in Virginia the temp varies to much this time of year that I would need to stay up all night. It goes on at 4:30 Tomorrow afternoon. I'm hoping I'll get some sleep. Get up every couple of hours and check. Maybe.

 

[Timmy]

Thanks, I know I could make a kick-ass Brisket on my old Masterbuilt Pro but here in Virginia the temp varies to much this time of year that I would need to stay up all night. It goes on at 4:30 Tomorrow afternoon. I'm hoping I'll get some sleep. Get up every couple of hours and check. Maybe.

I sleep all night, I don’t get up once. (except to go to the bathroom). I got a FireBoard and set a low temp alarm. No prob.

 

[Slimpicker]

(except to go to the bathroom).

That's a given!!!

 

[dkuchenberg]

I lit the grill and stared the smoker tubes. It started out with a lot of smoke but settled down after 10 min.

 

[dkuchenberg]

While the smoker was warming up and stabilizing I injected the Brisket.

 

[dkuchenberg]

I meant to post this the day it finished, but sometimes life can get in the way. Here it is the 1st Brisket on my new 575. It was delicious. Moist, beautiful smoke ring and very tasty.

 

[dkuchenberg]

I've been working on Jerky. Here's the Dr. Pepper Jalapeno Jerky from heygrillhey.com Very yummy.