Kettle brisket

[tlg4942]

 I found two briskets in the freezer last night. I bought the, awhile back and posted on how odd they were cut.
I put one out to thaw and rubbed it up early this morning. I decided to go ahead and try it on the Performer instead of the tank.
 I set up for offset and put a pan of water in the center. It took a while to get the temps to  settle down.
I think the water and the grill needed to get heated up throughly.
Once that happened after about 45 minutes it's been easy to hold around 275.
 The meat went on about 10 am and is now at 168...
I haven't made up my mind about wrapping it yet.
There's a little oddity in this picture. Do you see what it is?
 
This is during the wood/charcoal reload and temp check. 5 hours in...

[smokeasaurus]

Master touch    Haven't seen that before on a lid handle.................

one of the best briskets I ever did was done on a kettle.............

[tomcrete1]

It looks great!   

[tlg4942]

I got the floor model Performer and apparently someone swapped the lid! Oh well, it fits.
 The brisket stalled at 168 and just sat there and even started dropping... I poured the heat on and after about 15 minutes I decided to wrap it.
 Another hour more it was at 200.
The flat is a little dry but the point is awesome. I remember someone saying to separate these one time and I think for the kettle this is a good idea.
 I think the flat may need the wrap more then the point. I feel like I could bring the point all the way without the wrap.
 On the big tank I think there's a lot more room for error because the flats are rarely dry and it requires a lot less tending. Never the less I will be cooking more on the kettle for sure.
 

[muralboy]

Nicely done. Doesn't get much better on a Weber

[hikerman]

Good job Terry! Looks very good! And briskie sammiches could be in your future. ...

[TMB]

OH my plate me up!!

[HighOnSmoke]

Awesome Terry!

[TwoPockets]

Looks good Terry. Haven't done a brisket on the Weber yet, will try one now.