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Cooked a Brisket on My Weber Kettle
Posted on 5/1/18 at 8:38 am
Posted on 5/1/18 at 8:38 am
A couple months back I made a post on here asking about results from people attempting to smoke meats on the Weber Kettle. I got some pretty positive responses so I decided to give it a try myself. Turned out pretty good for my first attempt.
11
Posted on 5/1/18 at 8:39 am to Hat Tricks
Certainly looks delicious.
Posted on 5/1/18 at 8:45 am to Hat Tricks
I also use a Weber Kettle for my smoking. Looks great. IWEI.
Posted on 5/1/18 at 8:46 am to Hat Tricks
Looks great. How. Did it taste?
Posted on 5/1/18 at 8:50 am to Tiger Ryno
quote:
Looks great. How. Did it taste?
Tasted great. A small portion of the flat dried out a little bit because it got too close to the hot coals. I could avoid this next time by spinning the grill grate every now and then to keep the flat away from the burning coals.
This post was edited on 5/1/18 at 10:28 am
Posted on 5/1/18 at 10:01 am to Hat Tricks
Did you use the snake method, two rows stacked two high, about 3/4 around the circumference? Looks great, btw! What size brisket was it?
Posted on 5/1/18 at 10:03 am to jmon
quote:
Did you use the snake method, two rows stacked two high, about 3/4 around the circumference?
Yep, that's exactly what I did. With a water pan in the center. Placed a few oak chunks on top of the coals and also sprinkled in a few oak chips.
quote:
Looks great, btw!
Thanks
quote:
What size brisket was it?
Right at 11 lbs.
Posted on 5/1/18 at 10:21 am to Hat Tricks
How long did you cook for?
Posted on 5/1/18 at 10:23 am to Hat Tricks
quote:
Tasted great. A small portion of the flat dried out a little bit because it got too close to the hot coals. I could avoid this next time by spinning the grill grate every now and then to keep the flat away the burning coals.
Its called burnt tips.
Cube that up & put those over some rice and gravy, and you'll need to go to confession soon after, because anything that good has to be a sin.
This post was edited on 5/1/18 at 10:24 am
Posted on 5/1/18 at 10:27 am to Hat Tricks
What temp did you run, top and bottom vents wide open? I ask because I am wanting to give this a try.
Posted on 5/1/18 at 10:28 am to fillmoregandt
quote:
How long did you cook for?
Took somewhere between 10.5-11 hours. Cooked to an internal temp of 200-203 degrees and then let rest for a couple hours wrapped in towels in a cooler.
Posted on 5/1/18 at 10:30 am to jmon
quote:
What temp did you run, top and bottom vents wide open? I ask because I am wanting to give this a try.
I was running about 250ish. Had the bottom vent pretty much wide open with the top vent about 3/4 open. Being my first time doing it I tinkered with it a good bit to get it where I wanted it. Should be much easier the next time I do it.
Posted on 5/1/18 at 10:44 am to Hat Tricks
I have such a hard time holding a temp on my webber kettle that it makes smoking a PIA. 
Frustrates the hell out of me.
Looks delicious by the way.
Frustrates the hell out of me. Looks delicious by the way.
This post was edited on 5/1/18 at 10:44 am
Posted on 5/1/18 at 10:49 am to Hat Tricks
That looks great!
Posted on 5/1/18 at 10:59 am to Hat Tricks
quote:
Turned out pretty good
You're damn right it did.
Posted on 5/1/18 at 2:45 pm to Yat27
Were you able to hold temp for 11 hours or did you have to add more charcoal
Posted on 5/1/18 at 2:47 pm to heypaul
Burnt ends, but yes they’re great.
Posted on 5/1/18 at 2:53 pm to KyrieElaison
Added another 8 briquettes or so right at the end of the cook.
Posted on 5/1/18 at 2:53 pm to TH03
I thought the idea of the snake method was to light one end of the line and it would work it’s way down the line to give you a longer burn. It looks like all of the coals were lit from the beginning.
Am I incorrect?
Am I incorrect?
Posted on 5/1/18 at 2:54 pm to TH03
Burnt ends typically come from the point, not the flat.
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