While it’s quite innovative it’s not quite the quality of Weber.I didn't know SnS were doing their own kettles. I have the insert for the charcoal and it works really well.
Let us know your process when done. In the last year or so grocery stores up here now advertise brisket from time to time, when in the past it was never anything but special order (except for the bags 'o corned beef).
Yeah I hope to inspire others to share their cooks.Look great.
Good idea on sharing cooking techniques.
I have itching to do a brisket lately too.
Thanks for the kind words. Brisket is definitely a learning process. I’ve used techniques from a lot of YouTube videos to finally achieve consistent results. There have definitely been a few duds though which turned into some pretty good chili and Brunswick stew.That is truly a masterpiece! Our youngest son has been experimenting with brisket the last year and a half, and although he's making progress, perfection has eluded him. I give him pointers that he dutifully ignores (like a son), but he'll get there on his own. I'm old school with a cinder block enclosed hardwood smoking rig (retired it a few years ago), and he's into modern techniques. It's fun being fed instead of always being the chef.
I'll be sure to share your photos with him for inspiration.
We did that once, too. When life gives you broken eggs kind of solution. Now you've made me hungry! Dammit...I tried a top round a while back and the flavor was awesome, but it was tough.
I ended up slicing it super thin and the frying it lightly "like bacon" .
I tried it once but it came out a bit too dry, even after the recommended butcher paper technique. So I still have to work on this once I feel like messing with the smoker again. It did have good flavor though and was OK for some shredded beef tacos. I made the mistake of following a method by someone I'd never followed before. There's a recipe on Meathead's site I may try (involves "steaming" it for a couple of hours with beef broth after the bark has formed). Prime chuck is $6.99/lb. here, but I can get Choice for $3.99/lb--I don't trust myself to experiment on better cuts of meat until I've perfected the method.I love smoked chuck! Something with a lot of marbling in my case.
Top round doesn't have enough fat content to break down and tenderize the meat, like we get with a brisket or pork shoulder. By the same token, I couldn't smoke a pork loin for that same reason. Although one thing we could do with a pork loin or round/rump/sirloin roast is to bake (roast) it outside on a grill or smoker, the traditional way, to where they are anywhere from medium rare to well done (with the pork, medium-well is about as pink as I'd take it). If that's the case, a higher temperature would get some nice caramelization on the outside, the smoke would add its own notes and the inside would be as tender as roasting it inside.I tried a top round a while back and the flavor was awesome, but it was tough.