Brisket on a Weber kettle (pictures included)

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.