Brisket on the Masterbuilt Gasser

[rexster314]

18 pound brisket on my Masterbuilt 40" gasser yesterday. Seasoned with only salt and pepper the night before. I use the iron skillet method over the burner with a few charcoal briquettes and pecan chunks. Replenished as they burn down. This rolls the smoke very nicely. 3 hours of smoke, then wrapped in pink butcher paper for remaining 5 hours resulted in a nice smoke ring and excellent bark, with a lot of meat juice left in the bottom of the butcher paper. I used some of the drippings to flavor my baked beans with my homemade bacon.

[OldUsedParts]

Very Interesting Technique, Sir Rex, and Very Nice Looking Results as Well

[Papa Tom]

My hat's off to you if you can do a nice brisket on a gasser........kudos on you.......

[TwoGuysBBQ]

Very interesting and kewl

[woodenvisions]

That's one of the many great things about cast iron. Perfect for smoldering wood without it actually catching on fire.
Yours sounds great Rex, and using the drippings like that sounds delicious

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[spacetrucker]

you have a good color on that meat, but I can not enlarge the picture to do a close up inspection of it
I feel sure it was seasoned and cooked well just could not enlarge to check my drewl senses...

[TwoGuysBBQ]

Here you go Space....... Looks goood. For those guys “me” that say you can’t get a smoke ring on a gasser

[spacetrucker]

now thats what Im thinkin....
(how did you do that?) I tried everything except to download the pic and enlarge it on my computer?

[rexster314]

That's one of the many great things about cast iron. Perfect for smoldering wood without it actually catching on fire.
Yours sounds great Rex, and using the drippings like that sounds delicious

Sent from my LGL84VL using Tapatalk

Thanks! I wound up with almost a quart of those drippings. I use it later to enhance store bought bbq sauce or as an au jus type when I do sliced or chopped bbq sandwiches. Gives almost anything a great flavor

[rexster314]

you have a good color on that meat, but I can not enlarge the picture to do a close up inspection of it
I feel sure it was seasoned and cooked well just could not enlarge to check my drewl senses...

Here you go............. I really like the butcher paper results. The bark doesn't get soft, but still holds the meat juices in.

[spacetrucker]

yes after lookin I can only say YES!! good lookin piece of meat