Let's Talk BBQ

General => General Discussion & Topics => General Discussion => Topic started by: rwalters on July 11, 2019, 01:26:45 AM

Title: Fun Weber kettle/brisket article
Post by: rwalters on July 11, 2019, 01:26:45 AM
https://www.texasmonthly.com/bbq/weber-grill-brisket/
Title: Re: Fun Weber kettle/brisket article
Post by: smokeasaurus on July 11, 2019, 09:26:40 AM
Great read.

I have always said that the best brisket I have ever made was on a Weber kettle. I did not use the snake method however. Just one of the Weber charcoal baskets.
Title: Re: Fun Weber kettle/brisket article
Post by: rwalters on July 11, 2019, 09:53:04 AM
Quote from: smokeasaurus on July 11, 2019, 09:26:40 AM
Great read.

I have always said that the best brisket I have ever made was on a Weber kettle. I did not use the snake method however. Just one of the Weber charcoal baskets.
From simplicity to results the Weber kettle is a tough all-around cooker to beat :)
Title: Re: Fun Weber kettle/brisket article
Post by: sparky on July 11, 2019, 01:28:25 PM
The weber kettle can cook anything.  Snake method is great.  1 x 2, 2 x 2, 2 x 3 will determine how hot  the temp will run.
Title: Re: Fun Weber kettle/brisket article
Post by: rwalters on July 11, 2019, 01:58:49 PM
Quote from: sparky on July 11, 2019, 01:28:25 PM
The weber kettle can cook anything.  Snake method is great.  1 x 2, 2 x 2, 2 x 3 will determine how hot  the temp will run.
From your experience, what kind of temp will each of those snake builds give you on a 26 kettle?
Title: Re: Fun Weber kettle/brisket article
Post by: sparky on July 11, 2019, 04:04:02 PM
1 x 2 = 225, 2 x 2 = 250, 2 x 3 = 275.
Title: Re: Fun Weber kettle/brisket article
Post by: rwalters on July 11, 2019, 04:11:34 PM
Quote from: sparky on July 11, 2019, 04:04:02 PM
1 x 2 = 225, 2 x 2 = 250, 2 x 3 = 275.
Thanks, Gus! :)
Title: Re: Fun Weber kettle/brisket article
Post by: sparky on July 11, 2019, 04:21:46 PM
What I like about the snake method over the SnS is ever time you open the kettle with the SnS your temp goes up (more oxygen). With the snake method it doesn't because your only burning the snake.
Title: Re: Fun Weber kettle/brisket article
Post by: rwalters on July 11, 2019, 04:36:46 PM
Quote from: sparky on July 11, 2019, 04:21:46 PM
What I like about the snake method over the SnS is ever time you open the kettle with the SnS your temp goes up (more oxygen). With the snake method it doesn't because your only burning the snake.
Although I have never tried the snake, I can absolutely see what you are saying in my mind. +1 for the snake... lol.
Title: Re: Fun Weber kettle/brisket article
Post by: rwalters on July 11, 2019, 04:41:05 PM
Quote from: sparky on July 11, 2019, 04:21:46 PM
What I like about the snake method over the SnS is ever time you open the kettle with the SnS your temp goes up (more oxygen). With the snake method it doesn't because your only burning the snake.
It also seems that the snake would provide super stable temps for the duration of a long low n slow... even more so than the SnS. Has that been your experience? Also, what’s the longest you have left a snake burn unattended? Have you done overnight cooks, with no temp control device, using the snake?
Title: Re: Fun Weber kettle/brisket article
Post by: smokeasaurus on July 11, 2019, 05:22:40 PM
What would the bottom vent be set at for the snake method Spark??
Title: Re: Fun Weber kettle/brisket article
Post by: sparky on July 11, 2019, 07:05:11 PM
Quote from: rwalters on July 11, 2019, 04:41:05 PM
Quote from: sparky on July 11, 2019, 04:21:46 PM
What I like about the snake method over the SnS is ever time you open the kettle with the SnS your temp goes up (more oxygen). With the snake method it doesn't because your only burning the snake.
It also seems that the snake would provide super stable temps for the duration of a long low n slow... even more so than the SnS. Has that been your experience? Also, what’s the longest you have left a snake burn unattended? Have you done overnight cooks, with no temp control device, using the snake?

16 hours on a snake and overnight.  No temp control.   Very, very stable temps.
Title: Re: Fun Weber kettle/brisket article
Post by: sparky on July 11, 2019, 07:11:40 PM
Quote from: smokeasaurus on July 11, 2019, 05:22:40 PM
What would the bottom vent be set at for the snake method Spark??

Just a tad on the bottom vent..  Once it stabilizes control the temp up or down with the top vent.  My 26 was my favorite smoker.  Still want a 22 wsm.  I use a 14 or 18 charcoal ring on the 22 wsm depending on what I cook. My old 22 wsm produced some of my best bbq smoked stuff ever.
Title: Re: Fun Weber kettle/brisket article
Post by: Big Dawg on July 21, 2019, 07:39:33 PM
I just did my first Kettle Brisket on my 26 using Sparky's method (charcoal outside the WSM charcoal ring) for our annual Fourth cookout at my daughter's house.  My only regret that I think I tweaked the front leg bringing it home.  I hit a big bump in the road and the kettle halfway tipped over in the back of the POS Ford Ranger and rode 30 minutes home that way.  I haven't had a chance to look at it because I've been traveling, so it's this week's project.

It was one of my better brisket cooks, though ! ! ! 





BD
Title: Re: Fun Weber kettle/brisket article
Post by: rwalters on July 21, 2019, 08:30:16 PM
Quote from: Big Dawg on July 21, 2019, 07:39:33 PM
I just did my first Kettle Brisket on my 26 using Sparky's method (charcoal outside the WSM charcoal ring) for our annual Fourth cookout at my daughter's house.  My only regret that I think I tweaked the front leg bringing it home.  I hit a big bump in the road and the kettle halfway tipped over in the back of the POS Ford Ranger and rode 30 minutes home that way.  I haven't had a chance to look at it because I've been traveling, so it's this week's project.

It was one of my better brisket cooks, though ! ! ! 





BD
Nice! So what exactly did you charcoal setup look like and what temp did you cook at? How long of a burn time did you see?
Title: Re: Fun Weber kettle/brisket article
Post by: Big Dawg on July 27, 2019, 03:37:58 PM
I put the WSM Ring in the center and pour the charcoal around the outside.  I'm just too lazy to set up a real snake ! ! !

In this case, I wanted to hold onto any juices, I use a hotel pan and my "loft."  The loft is 22" grate that has some carriage bolts added so that it sits 4" or so above the man grate.  To make room for the brisket on top of that, I used my Roti sleeve to give me more headroom.  After the stall, I dropped the brisket into the hotel pan and covered it with foil for the remainder of the cook.

I was also using my CyberQ (first time) to control the airflow.  With this combination, I was able to get a steady 250º for over ten hours.

BTW, did tweak the front leg of the 26.  Now it sits on piece of 2x4 to keep the grate level.  :{(  Looks like I may be accelerating my plan to turn it into a Performer.





BD
Title: Re: Fun Weber kettle/brisket article
Post by: rwalters on July 27, 2019, 07:52:33 PM
Quote from: Big Dawg on July 27, 2019, 03:37:58 PM
I put the WSM Ring in the center and pour the charcoal around the outside.  I'm just too lazy to set up a real snake ! ! !

In this case, I wanted to hold onto any juices, I use a hotel pan and my "loft."  The loft is 22" grate that has some carriage bolts added so that it sits 4" or so above the man grate.  To make room for the brisket on top of that, I used my Roti sleeve to give me more headroom.  After the stall, I dropped the brisket into the hotel pan and covered it with foil for the remainder of the cook.

I was also using my CyberQ (first time) to control the airflow.  With this combination, I was able to get a steady 250º for over ten hours.

BTW, did tweak the front leg of the 26.  Now it sits on piece of 2x4 to keep the grate level.  :{(  Looks like I may be accelerating my plan to turn it into a Performer.





BD
Would love to see a pic or two of your setup! Sounds very “MacGyver” :)
Title: Re: Fun Weber kettle/brisket article
Post by: Big Dawg on August 07, 2019, 07:09:58 PM
Sorry it took so long to put this together.  So here is the setup that I use to cooka brisket:

Use the Charcoal Ring from a 22.5" WSM and run charcoal around the outside of the ring.  This was a tip that I got from Sparky several years ago.  Plus, I'm just waaaaaaay tot lazy to stand there stacking and stacking and stacking and stacking 50-60 (or more) little briquettes.

(http://pics.weberkettleclub.com/images/04-WSM-Ring.md.jpg)

Then I stick the grate on along with, what I call, "The Loft."  It's a 22.5 WSM cooking grate.

(http://pics.weberkettleclub.com/images/05-Grate-Loft.md.jpg)

Here's a close up of the carriage bolts that I used as legs.

(http://pics.weberkettleclub.com/images/06-Lift.md.jpg)

I put a hotel pan (like those you see in buffet lines) in the space between the two grates to catch the drippings.  Then I drop the brisket into the pan, with some extra liquid, and cover with foil after the Stall.

In order to make room for the brisket, I use my Cajun Bandit Roti Ring to give more headroom.

(http://pics.weberkettleclub.com/images/07-Roti-Ring.md.jpg)

Finally, here it is all buttoned up.

(http://pics.weberkettleclub.com/images/08-Complete.md.jpg)

You can also see my charcoal canister, it holds three 20 lb. bags of briquettes and my modified Weber Side Table, orginally designed for the 22.5 Kettle.






BD
Title: Re: Fun Weber kettle/brisket article
Post by: rwalters on August 08, 2019, 01:19:49 AM
Quote from: Big Dawg on August 07, 2019, 07:09:58 PM
Sorry it took so long to put this together.  So here is the setup that I use to cooka brisket:

Use the Charcoal Ring from a 22.5" WSM and run charcoal around the outside of the ring.  This was a tip that I got from Sparky several years ago.  Plus, I'm just waaaaaaay tot lazy to stand there stacking and stacking and stacking and stacking 50-60 (or more) little briquettes.

(http://pics.weberkettleclub.com/images/04-WSM-Ring.md.jpg)

Then I stick the grate on along with, what I call, "The Loft."  It's a 22.5 WSM cooking grate.

(http://pics.weberkettleclub.com/images/05-Grate-Loft.md.jpg)

Here's a close up of the carriage bolts that I used as legs.

(http://pics.weberkettleclub.com/images/06-Lift.md.jpg)

I put a hotel pan (like those you see in buffet lines) in the space between the two grates to catch the drippings.  Then I drop the brisket into the pan, with some extra liquid, and cover with foil after the Stall.

In order to make room for the brisket, I use my Cajun Bandit Roti Ring to give more headroom.

(http://pics.weberkettleclub.com/images/07-Roti-Ring.md.jpg)

Finally, here it is all buttoned up.

(http://pics.weberkettleclub.com/images/08-Complete.md.jpg)

You can also see my charcoal canister, it holds three 20 lb. bags of briquettes and my modified Weber Side Table, orginally designed for the 22.5 Kettle.






BD
Love it!!! Thank you for sharing :)