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re: Cooked a Brisket on My Weber Kettle
Posted on 5/1/18 at 2:54 pm to KyrieElaison
Posted on 5/1/18 at 2:54 pm to KyrieElaison
quote:
Were you able to hold temp for 11 hours or did you have to add more charcoal
Mine will hold it for at least 8. I smoked some ribs last summer. Came home at lunch to get them started. I ran it around 250, pulled them around 5:30, and when I went out at 8 to put the cover back on, the gauge still showed around 225. So I imagine you could get close to 10 with some good snake stacking.
0
Posted on 5/1/18 at 2:57 pm to roobedoo
quote:
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?
You're correct. Looking at the picture the coals are only lit right above the top left of the brisket. The white you see on the lower right is just a little bit of ash that came from the chimney as I lit the first few coals.
Posted on 5/1/18 at 2:58 pm to Hat Tricks
Right, but I was referring to what he meant by saying burnt tips.
Posted on 5/1/18 at 2:59 pm to Hat Tricks
quote:
A small portion of the flat dried out a little bit because it got too close to the hot coals.
The flat is going to get some dryness. That's just a brisket fact. Unfortunately, up here we can only get flats at a lot of places. I can tell you from experience that cooking a flat only and keeping it moist can be a difficult task.
Posted on 5/1/18 at 3:01 pm to TH03
quote:
Right, but I was referring to what he meant by saying burnt tips
Posted on 5/1/18 at 3:02 pm to VABuckeye
quote:
The flat is going to get some dryness. That's just a brisket fact. Unfortunately, up here we can only get flats at a lot of places. I can tell you from experience that cooking a flat only and keeping it moist can be a difficult task.
Yeah, this is true but this was definitely a different dryness from being exposed to almost direct heat by being too close to the hot coals. It was only a small portion so wasn't really a big deal.
Posted on 5/1/18 at 3:32 pm to Hat Tricks
Ok you passed that test. Now throw some ribs on and let us know how it does!!
Posted on 5/1/18 at 4:46 pm to Hat Tricks
quote:You did your thing, bruh! Shite looks good.
Hat Tricks
Posted on 5/1/18 at 4:47 pm to Hat Tricks
Looks good. Those kettles are versatile.
Posted on 5/1/18 at 5:04 pm to fatboydave
I agree. Personally, I like the way food tastes cooked on my kettle over my Kamado Joe
Posted on 5/1/18 at 5:37 pm to Hat Tricks
Looks excellent.
Posted on 5/1/18 at 6:25 pm to Hat Tricks
Looks awesome. I’ve been able to get almost 12 hours at 250 on my kettle- Bottom vents all the way open and top about 1/2.
Posted on 5/1/18 at 8:12 pm to jaydoubleyew
quote:
Looks awesome. I’ve been able to get almost 12 hours at 250 on my kettle- Bottom vents all the way open and top about 1/2.
Stacking briquettes 2 x 2?
Posted on 5/2/18 at 9:48 am to Hat Tricks
quote:
Stacking briquettes 2 x 2?
I do mine a little different. I use a single row of 2 briquettes, and top that with lump on the second level.
Posted on 5/2/18 at 9:57 am to TU Rob
quote:
I do mine a little different. I use a single row of 2 briquettes, and top that with lump on the second level
Interesting. What benefits do you see from doing it that way?
Posted on 5/2/18 at 9:57 am to Hat Tricks
Looks good Hat
I’m a big advocate for smoking with a Kettle. Hell its the only smoker/grill that I own. Just so versatile.
I’m a big advocate for smoking with a Kettle. Hell its the only smoker/grill that I own. Just so versatile.
Posted on 5/2/18 at 10:20 am to Hat Tricks
quote:
Interesting. What benefits do you see from doing it that way?
It can burn a little hotter. Not longer, but I stack it on the front end of the snake to get the temp up to around 275, and use a little less on the back end of the snake. I still have the consistent heat from the layer of briquettes on the bottom, and the lump also burns a little cleaner and doesn't leave a ton of ash.
Posted on 5/2/18 at 11:08 am to Hat Tricks
Yes, 2x2 stack with about 3 oak chunks or a few handfuls of chips spread around the ring. Just trusted my thermometer and never touched the lid.
Posted on 5/2/18 at 1:55 pm to TU Rob
quote:
It can burn a little hotter. Not longer, but I stack it on the front end of the snake to get the temp up to around 275, and use a little less on the back end of the snake. I still have the consistent heat from the layer of briquettes on the bottom, and the lump also burns a little cleaner and doesn't leave a ton of ash.
Thanks for the explanation. Might give this a try next time.
Posted on 5/2/18 at 2:11 pm to Hat Tricks
Looks great Hat
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