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Author Topic: Brisket on the Kettle  (Read 3892 times)

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Offline Sam3

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Brisket on the Kettle
« Reply #-1 on: September 01, 2013, 12:34:21 PM »
The wife asked me to make a brisket this weekend. The last brisket was so-so, she said try it again.
Started with a 8 lb flat from Sam's. They didn't have any packers.  :'(
I had some questions and concerns, so i asked smoke for assistance. I was going to do this on my WSM, but smoke walked me through the kettle process. Thanks buddy.
Here we go.

The flat was rubbed with a little Wooster and coated heavily with JH Texas Brisket Rub. Wrapped that tightly and refrigerated overnight. Fired up the Weber at 5:15am, injected the flat with some beef bouillon and Wooster and onto the kettle it went.



After six hours, we're at 140 and moving up nicely. Giving it an apple spritz every 45-60 minutes.
Looking good.



BBL
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Offline drholly

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Re: Brisket on the Kettle
« on: September 01, 2013, 12:40:39 PM »
Looking good - watching this one. How did you set up your Weber?
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Offline Pappymn

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Brisket on the Kettle
« Reply #1 on: September 01, 2013, 12:43:59 PM »
Lookin good! My last brisket sucked. Sending you positive vibes ;D
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Offline Sam3

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Re: Brisket on the Kettle
« Reply #2 on: September 01, 2013, 12:56:12 PM »
Quote from: drholly on September 01, 2013, 12:40:39 PM
Looking good - watching this one. How did you set up your Weber?

One basket on the side, started with 8 lit coals on top of 17 unlit. Adding 8 or so unlit every hour. Top vent, 100%. Bottom vent 25%. Pan with hot water under the briskie. Temps are holding @225 at the dome.
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Offline sparky

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Re: Brisket on the Kettle
« Reply #3 on: September 01, 2013, 12:56:53 PM »
good brisket karma coming your way my friend.   8)
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Offline veryolddog

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Re: Brisket on the Kettle
« Reply #4 on: September 01, 2013, 12:57:32 PM »
Quote from: Pappymn on September 01, 2013, 12:43:59 PM
Lookin good! My last brisket sucked. Sending you positive vibes ;D

Just like my pizza.  :D :D :D :D :D :D :D :D :D :D :D :D :D

I am going to do 1/2 a brisket tomorrow. I am watching for the outcome of this. See if I can learn something and not make any mistakes.

Ed
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Offline drholly

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Re: Brisket on the Kettle
« Reply #5 on: September 01, 2013, 01:07:00 PM »
Thanks, Sam3!
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Offline muebe

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Re: Brisket on the Kettle
« Reply #6 on: September 01, 2013, 01:12:11 PM »
Looking good so far ;)
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Offline africanmeat

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Re: Brisket on the Kettle
« Reply #7 on: September 01, 2013, 01:21:31 PM »
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Offline hikerman

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Re: Brisket on the Kettle
« Reply #8 on: September 01, 2013, 01:29:58 PM »
Looking good Sam! You know ol' Smoke will steer you right. 
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Offline Chili Head

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Brisket on the Kettle
« Reply #9 on: September 01, 2013, 01:31:10 PM »
Nice! Can't wait to see how it turns out.
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Offline smokeasaurus

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Re: Brisket on the Kettle
« Reply #10 on: September 01, 2013, 01:31:50 PM »
Looking good, if you notice the water getting low in your water pan. boil a small pan of water and add it to the tray. Steady 225 in the kettle is very impressive.
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Offline Sam3

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Re: Brisket on the Kettle
« Reply #11 on: September 01, 2013, 03:03:57 PM »
Temp was gradually dropping, and eventually so did the meat. Waiting patiently at 144 at the moment. Had to open the bottom vent up to get the temps back up. Cruising at 225 again.
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Offline Sam3

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Re: Brisket on the Kettle
« Reply #12 on: September 01, 2013, 03:16:48 PM »
Quote from: CaptJack on September 01, 2013, 03:10:03 PM
it's in the stall
I'd let the temp go up to 275° to help push it through the stall

I did just that Capt. I opened the bottom vent wide open. It's climbing slow and steady.
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Offline smokeasaurus

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Re: Brisket on the Kettle
« Reply #13 on: September 01, 2013, 03:18:45 PM »
For a more tender briskie, don't go crazy with higher heat, let the stall take its time. I would suggest staying with your 225 temp. You want the connective tissues to break down slowly........just my 2 cents...........
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