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Brisket on a Weber kettle (pictures included)
Posted on 4/20/20 at 9:26 am
Posted on 4/20/20 at 9:26 am
Roberts in Metry had choice packers on “sale” for $2.99 so figured yesterday was a good time to dust off the kettle. For the record, I exclusively cook on a kettle...including high sears and low smokes. While I’m sure it's much easier to do low and slow on an actual smoker I find I can produce close enough results on the kettle for a fraction of the price.
Here’s the 10 lb packer, trimmed and rubbed with salt, pepper, and garlic powder the night before and let sit in fridge overnight. Could have done a better job on the trim but was a few drinks in Saturday night.
Normally go snake method but switched it up to save space. Pushed a chimney full of unlit coals to one side and added about 5 lit ones to the end. Couple of oak and hickory chunks on top. Water pan underneath.
This is about 3 hours in. Kettle was going between 260-290. Brisket I think was at 150 mark. Sprayed with apple juice and water mix.
4 hours in and we’ve reached a stall at 165.
Sprayed again and wrapped in butcher paper. Nice bark forming.
5 hours later...roughly 9 or so total...and we’re done. Let rest in an ice chest for an hour. Here’s the finished product out of the paper.
Sliced pictures:
Overall was a successful cook. Flat was a bit dry but hard to keep the heat away from the leaner side on a kettle. I usually leave more fat on the flat when trimming to curb this.
Here’s the 10 lb packer, trimmed and rubbed with salt, pepper, and garlic powder the night before and let sit in fridge overnight. Could have done a better job on the trim but was a few drinks in Saturday night.
Normally go snake method but switched it up to save space. Pushed a chimney full of unlit coals to one side and added about 5 lit ones to the end. Couple of oak and hickory chunks on top. Water pan underneath.
This is about 3 hours in. Kettle was going between 260-290. Brisket I think was at 150 mark. Sprayed with apple juice and water mix.
4 hours in and we’ve reached a stall at 165.
Sprayed again and wrapped in butcher paper. Nice bark forming.
5 hours later...roughly 9 or so total...and we’re done. Let rest in an ice chest for an hour. Here’s the finished product out of the paper.
Sliced pictures:
Overall was a successful cook. Flat was a bit dry but hard to keep the heat away from the leaner side on a kettle. I usually leave more fat on the flat when trimming to curb this.
Posted on 4/20/20 at 9:32 am to Dav
Good job, nice pictures. I need to rebuild my kettle, it's only good for high heat now, the vents are rusted/burnt away on the bottom so i don't have that kind of airflow control anymore.
Posted on 4/20/20 at 9:42 am to Dav
quote:
Dav
I need that coffee mug.
Posted on 4/20/20 at 9:48 am to Dav
how often do you have to add fuel to a kettle on a 9hr cook??
Posted on 4/20/20 at 9:55 am to Dav
Nice subtle I’ve got Lysol and hand sanitizer brag.
Posted on 4/20/20 at 9:59 am to TheSHU
Same. OP, where did you get that?
Brisket looks great. Costco here had prime packers for $2.99/lb the other day. Not sure if that's everywhere, but they had an entire bunker of them on Friday.
Brisket looks great. Costco here had prime packers for $2.99/lb the other day. Not sure if that's everywhere, but they had an entire bunker of them on Friday.
Posted on 4/20/20 at 10:04 am to gmrkr5
quote:
how often do you have to add fuel to a kettle on a 9hr cook??
Added a handful of coals near the end when temp dropped below 235. Brisket was at 190 by that point so just needed another hour or so.
You can get 8+ hours using either this method or a snake. All about air flow and not burning through your fuel. Once temp was at 275 I closed my top and bottom vents to 1/4 open. Held between 260-290. If it dipped below I would open bottom vent some. Usually didn’t mess with top vent.
This post was edited on 4/20/20 at 10:12 am
Posted on 4/20/20 at 10:10 am to TH03
Mug was a gift from FIL along with this:
I remember while back the rant had a link to a website where you could order anything with the JB cover. Will update next time I see him.
I remember while back the rant had a link to a website where you could order anything with the JB cover. Will update next time I see him.
This post was edited on 4/20/20 at 10:11 am
Posted on 4/20/20 at 10:15 am to Dav
Looks really good
I love brisket
I love brisket
Posted on 4/20/20 at 10:52 am to Dav
Upvote for pics. Brisket looks delicious!
Posted on 4/20/20 at 11:11 am to Dav
Looks good and I'm making one of those mugs!
Posted on 4/20/20 at 6:36 pm to way_south
That looks fantastic. Great work.
Posted on 4/21/20 at 8:28 am to AU1960
It looks like you trimmed it with an ice pick, but you cannot argue with the results. IWEI all day long...
Posted on 4/21/20 at 11:46 am to Dav
My last smoked brisket was done with a mix of hickory and live oak. That mix of wood is a killer combo for brisket.
This post was edited on 4/21/20 at 11:49 am
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