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Started By
Message
Looking for opinions on my brisket plan.
Posted on 5/28/16 at 1:41 pm
Posted on 5/28/16 at 1:41 pm
I am planning to cook a brisket and have it ready for lunch tomorrow. I do not have access to a large smoker so I am going to put it on a weber kettle grill and smoke it there for a couple of hours and then move it to the oven.
The brisket I have purchased is 14 pounds and I am concerned with the timing. Would it be feasible for me to start smoking tonight and then before bed time wrap the brisket up and put it in the oven at about 225 to cook all night long or would that make it end up too dry?
I am afraid if I start it in the morning it will not be done on time.
Thanks for any advice.
The brisket I have purchased is 14 pounds and I am concerned with the timing. Would it be feasible for me to start smoking tonight and then before bed time wrap the brisket up and put it in the oven at about 225 to cook all night long or would that make it end up too dry?
I am afraid if I start it in the morning it will not be done on time.
Thanks for any advice.
5
Posted on 5/28/16 at 1:47 pm to chryso
You should be fine. Doing it in the morning would not give you enough time to cook to temp. You can set your oven to ~200 or so if you're really worried, but you should be good to go. Get up and check it during the middle of the night to make sure. It's going to need some time to rest and cool once it hits temp anyway before you can serve it.
Posted on 5/28/16 at 1:47 pm to chryso
Sounds like a plan. I believe it's 1.25 to 1.50 hours per pound at 225°, approx, and the oven will give you consistent control. If it comes out early, you can wrap it in paper and place in a cooler with a couple towels and it will hold for a few hours.
Posted on 5/28/16 at 2:02 pm to jmon
Be sure to make some burnt ends with the point!
Posted on 5/28/16 at 2:26 pm to Cajunate
Thanks for the input, folks.
It sounds like it will come out fine.
It sounds like it will come out fine.
Posted on 5/28/16 at 2:55 pm to chryso
...just wondering how you're going to pull off the initial smoke on the kettle. Is the kettle big enough to set up an indirect heat situation? Do you have a smoke box with smoked wood (what kind) chips? Can you keep the heat low enough with this set up to really be "smoking"? If you pull all that off with appropriate parameters, I think you should smoke it that way for at least 3 hours, before going to the oven.
If all that is done well, and you can run your oven as low as 225, you should be able to keep it in there overnight with no probs.
If all that is done well, and you can run your oven as low as 225, you should be able to keep it in there overnight with no probs.
Posted on 5/28/16 at 3:23 pm to GusMcRae
I am a little concerned myself about how much room I will have to offset the coals and the meat. I haven't measured it out yet but if it looks to be too close then I plan on hanging some aluminum foil curtains between the coals and the meat.
As for the smoking I intend to put chips in an aluminum foil wrapping with holes cut into the top and set that directly on the coals.
As for the smoking I intend to put chips in an aluminum foil wrapping with holes cut into the top and set that directly on the coals.
Posted on 5/28/16 at 6:27 pm to chryso
Just search smoking on the weber kettle on YouTube. There are a bunch of different methods to try. I wanna try the snake method one day...
Posted on 5/28/16 at 6:34 pm to chryso
If you have a few spare bricks, use them to make a wall for the charcoal. They will hold heat, yet protect from high temps.
Posted on 5/28/16 at 6:40 pm to OTIS2
That is a great idea, thanks.
Posted on 5/28/16 at 6:46 pm to chryso
Cooked on one for better part of a decade. Love the set up.
Posted on 5/29/16 at 4:48 pm to chryso
well???
What had happened?
What had happened?
Posted on 5/30/16 at 4:58 am to chryso
I'm smoking just the flat on a Weber today. Starting now. 5 am.
Posted on 5/30/16 at 11:56 am to chryso
I use a Weber almost exclusively. Snake method works perfectly in the application you're describing. YouTube has some great videos on different Weber techniques
Posted on 5/30/16 at 1:19 pm to chryso
Pics, dude
Posted on 5/30/16 at 3:20 pm to KosmoCramer
Came out pretty damn good.
Rookie thread saved my arse.
This post was edited on 5/30/16 at 3:23 pm
Posted on 5/30/16 at 10:37 pm to tigerfan in bamaland
Money. Great bark. That's what I shoot for. Well done bro.
Posted on 5/30/16 at 10:44 pm to GeauxTigers0107
Thanks.
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