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Smoking brisket on a Weber Kettle - updated with final product
Posted on 3/1/17 at 10:38 am
Posted on 3/1/17 at 10:38 am
I've done plenty pork butts on my Kettle using the snake method with great success. Saw my local grocery had whole briskets on sale and decided to tackle it. Only brisket I've ever done is a flat and it came out dry as hell.
Planning on using the snake method once again but are they any tips or tricks using only a Kettle that I'm unaware of?
Will update with pics this Saturday.
Planning on using the snake method once again but are they any tips or tricks using only a Kettle that I'm unaware of?
Will update with pics this Saturday.
This post was edited on 3/4/17 at 7:07 pm
4
Posted on 3/1/17 at 11:09 am to Dav
Weber Kettle Brisket Info.
I searched "brisket" in the Webber Kettle section of Virtual Weber Bulletin Board. Should be some good info and is a great site for all things Weber and BBQ
I searched "brisket" in the Webber Kettle section of Virtual Weber Bulletin Board. Should be some good info and is a great site for all things Weber and BBQ
Posted on 3/1/17 at 12:17 pm to Dav
Did you have a water bowl in your grill when you smoked the brisket?
Posted on 3/1/17 at 1:45 pm to Dav
quote:
Only brisket I've ever done is a flat and it came out dry as hell.
I assume the flat was trimmed and fairly thin? They do tend to dry out quickly if you're not careful.
Leave the fat cap on. You can always trim it to your liking after it's cooked. Also, place a small metal bowl with water on the grill.
This post was edited on 3/1/17 at 1:46 pm
Posted on 3/1/17 at 1:49 pm to JustSmokin
It was small in comparison to the one I have now, about 4 lbs or so. I'm sure I had a water pan but probably didn't refill it often enough.
For a 7.5 pound packer, I'm thinking of starting overnight. Putting it on around 1230 am or so and letting it do its thing until I get up around 8am or so to check then tend to it until it's done. I'd like to have it ready for 5pm but I know I'm not going to wait to get up at 4am to start.
For a 7.5 pound packer, I'm thinking of starting overnight. Putting it on around 1230 am or so and letting it do its thing until I get up around 8am or so to check then tend to it until it's done. I'd like to have it ready for 5pm but I know I'm not going to wait to get up at 4am to start.
Posted on 3/1/17 at 2:02 pm to Dav
if you dont wrap it will hit the stall (150-160 ish internal) for a long time. make sure you adjust your timing with the stall.
And yes, you prolly didnt have enough water in the smoker on your last brisket and dried it out quick.
And yes, you prolly didnt have enough water in the smoker on your last brisket and dried it out quick.
Posted on 3/1/17 at 2:06 pm to Prairie Tiger
Would y'all recommend sticking with the snake? Or doing a 2 zone for this? Trying to maximize my surface area
Posted on 3/1/17 at 2:14 pm to Dav
2 zoning does eliminate the possibility of hot spots on your grill. That being said you may not have as much space as you would if you were to snake it.
Posted on 3/1/17 at 2:17 pm to Dav
One other thing about the snake method. When you are smoking meat, the meat takes in majority of the flavor of smoke at the beginning, when the meat is at its coldest. So when you do the snake method you are spreading your wood out over a period of 10-12 hours, which after the first 3-6 hours the meat wont be getting much smoke flavor. So you may have to coordinate with where you stack your wood chunks
Posted on 3/1/17 at 3:21 pm to Prairie Tiger
I've done packer briskets with the snake method and the weber kettle probably a dozen times, and it's worked great. I did always include a water pan in the middle fwiw.
Posted on 3/1/17 at 3:21 pm to Prairie Tiger
quote:
One other thing about the snake method. When you are smoking meat, the meat takes in majority of the flavor of smoke at the beginning, when the meat is at its coldest. So when you do the snake method you are spreading your wood out over a period of 10-12 hours, which after the first 3-6 hours the meat wont be getting much smoke flavor. So you may have to coordinate with where you stack your wood chunks
That's what I've noticed as well. I tend to stack a few large chunks right at the head of the snake and they smoke for a long time. After that I just have lump coal to keep it to temp. Only time I add wood after that is if I throw some ribs on for the last few hours and I want them to get some smoke.
Posted on 3/1/17 at 4:33 pm to Dav
quote:
For a 7.5 pound packer, I'm thinking of starting overnight. Putting it on around 1230 am or so and letting it do its thing until I get up around 8am or so to check then tend to it until it's done. I'd like to have it ready for 5pm but I know I'm not going to wait to get up at 4am to start.
A 7.5 lb packer is SMALL compared to the 13+ lb avg size packers. If you put that on at 1230 am, it will be close to done by the time you wake up. At 225 degrees, Im thinking you put that thing on at 9 am, done by 2-3, and then wrap in towels and put in a cooler. Ive done 12 lbers starting at 7 am, and done by 3-4.
Posted on 3/4/17 at 7:06 pm to Dav
Smoked on the Kettle from 8:00am till 5:00pm (9 hrs) then rested for an hour. Went snake method and wrapped once it reached 180. Cooked until 203 and pulled to rest.
Overall happy with the final product. The fatty point end was amazing. The leaner flat was a little dry but nothing I would kick off my plate
Thanks again for the advice all.
This post was edited on 3/4/17 at 7:12 pm
Posted on 3/5/17 at 7:34 am to Dav
That
Looks
Delicious
Looks
Delicious
Posted on 3/5/17 at 7:36 am to Dav
I like.
Posted on 3/5/17 at 7:42 am to Dav
Very nice. How do you set up your snake to burn 9hrs ?
Posted on 3/5/17 at 8:05 am to Dav
Posted on 3/5/17 at 8:16 am to Dav
Looks like a pro, nice job!
Posted on 3/5/17 at 8:59 am to Dav
Greatt job man. Looks delish.
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