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Brisket on Weber
Posted on 11/30/20 at 8:03 pm
Posted on 11/30/20 at 8:03 pm
Going to try one out on the Weber kettle. Any tips or tricks for doing it this way
This post was edited on 11/30/20 at 8:09 pm
7
Posted on 11/30/20 at 8:04 pm to Oxbow54
Snake method
Posted on 11/30/20 at 8:06 pm to Oxbow54
The kettle? It’s pretty straightforward.
Get the little metal boxes for wood chips and they’ll just sit on the element. Just plug it in, replace the chips every couple of hours. I had one for years and a brisket took 10-12 hours sometimes.
Get the little metal boxes for wood chips and they’ll just sit on the element. Just plug it in, replace the chips every couple of hours. I had one for years and a brisket took 10-12 hours sometimes.
Posted on 11/30/20 at 8:46 pm to Oxbow54
Do this. 16 minutes well spent on Youtube
I did this exactly and made the best brisket of my life on my Weber. I’ve done 15 or so over the years most a decent side smoker i owned. This on my Weber was damn near like a trip to Lockhart TX
I did this exactly and made the best brisket of my life on my Weber. I’ve done 15 or so over the years most a decent side smoker i owned. This on my Weber was damn near like a trip to Lockhart TX
This post was edited on 11/30/20 at 8:47 pm
Posted on 11/30/20 at 9:22 pm to RaginCajunz
^ Do this! Done it twice. Amazing result. Make sure to do the cooler part too.
Posted on 11/30/20 at 9:30 pm to RaginCajunz
Thanks for the link. Have cooked many briskets on smokers, high end ceramic and recently decided to try and perfect weber kettle cooking on my old kettle. Just something about the simplicity that has my interest peaked. Will try this weekend!
Posted on 11/30/20 at 10:40 pm to jmon
That video has my grill, exactly. Love cooking on it. I have a Slow n Sear, though, so I don't use the snake.
Posted on 12/1/20 at 6:03 am to Oxbow54
Posted on 12/1/20 at 10:58 am to Jax-Tiger
quote:
That video has my grill, exactly. Love cooking on it. I have a Slow n Sear, though, so I don't use the snake.
I have this exact weber as well so it really spoke to me.
For the wood hunks, I took my logs of post oak and zipped one up into fist sized pieces on my miter saw. It really did have the central Texas flavor because of that.
The very end of my point was a bit dry because my brisket was so big. The snake was just too close to the tip. I should have blunted the thin edge a little more. 95% was moist with that perfect jiggle.
Posted on 12/1/20 at 11:42 am to RaginCajunz
I have the same grill and have done the snake a few times, but never with a brisket. So my stupid question: In the video the bottom and top vents are completely open, but he says he's smoking at 275F. How is the temp being controlled? Just by monitoring the internal temp of the meat? Thanks for any info in advance. I will definitely try this.
Posted on 12/1/20 at 11:45 am to razor55red
quote:
How is the temp being controlled?
The structure of the snake controls the temperature. Only a handful of the briquettes burn at a time.
Posted on 12/1/20 at 11:53 am to razor55red
I have the Thermoworks Signals so I had a grill level thermometer and a probe in the thickest part of the brisket. It was amazing how steady the heat was once the temp climbed. I was a bit worried during the first hour as it was climbing that it wouldn't get to 275F, but it did. I could see the spikes when the wood chunks caught. And the massive spike when I knocked my grill probe into the fire when removing to wrap.
Posted on 12/1/20 at 12:12 pm to Snoop Dawg
Thanks y'all, that's what I figured, but if I spend that much I want to do it right. I haven't checked the price, but good beef is expensive here in Bavaria.
Posted on 12/1/20 at 1:32 pm to alajones
quote:
Get the little metal boxes for wood chips and they’ll just sit on the element
The kettle is not electric...
As others have said, snake / minion method is the way to go and pretty efficient / effective. The only thing that sucks about the kettle is you have to lift the lid to make any adjustments to the coals and you lose all your heat. But I believe if you do the snake method correctly, that should not need to happen and the only lifting of the lid should be for spraying your meat (if you do that) and refilling water pan.
Posted on 12/1/20 at 2:51 pm to SUB
I struggled keeping a consistent temp in my kettle until learned about the snake method. I used to do all of my smoking in my Oklahoma Joe offset but it would quickly devour charcoal and wood. The kettle/snake method combo has been a game changer.
Posted on 12/1/20 at 3:33 pm to Graton
I use the snake method as well, but find I have to constantly adjust my vents on my kettle.
Posted on 12/11/20 at 11:21 am to Oxbow54
I'll be trying my hand at making another Weber brisket starting tonight. Based on my previous attempt, I'm going to start it around 10pm and set my alarms on my signals thermometer. It should be hands off until 5 or 6am and I should be in the brisket business for lunch tomorrow.
Inspired by Rouses having briskets for $2.49/lb this week.
Inspired by Rouses having briskets for $2.49/lb this week.
Posted on 12/11/20 at 11:41 am to RaginCajunz
I did the America's Test Kitchen snake method with a 14#'er, trimmed down. Started at 8AM and slicing at 6PM. WGoogle the video and follow the instructions exactly. Hands down the best brisket I have ever done.
Posted on 12/11/20 at 11:47 am to jmon
quote:
I did the America's Test Kitchen snake method with a 14#'er, trimmed down. Started at 8AM and slicing at 6PM. WGoogle the video and follow the instructions exactly. Hands down the best brisket I have ever done.
That's awesome. I'm looking forward to a hopefully a repeat performance. I figure starting at 10 or so might mean a brisket ready at 9am, but I'd rather that than later in the day as I'll have company for lunch.
Posted on 12/11/20 at 1:17 pm to RaginCajunz
As stated, the snake method is pretty fool proof, but with vents wide open on the kettle, there will be some temp spiking if there are windy conditions. I found a sweet spot after a few hours, but my snake was not the thing an engineer would marvel over, lol!
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