Originally Posted by The Dude Abides
Good luck to you. Hope you've got a quality thermometer. I've smoked plenty chicken and fatties on my Weber Kettle, but I don't think I'd attempt a brisket. That's a long smoke. You're gonna be riding temps all day. I'm sure it'll be tasty.
Don't forget the qview
Since it was requested.....
The prices of Brisket in Az, much lower than back home
All rubbed down... This sat over night in the refrigerator,then rested for 45 minutes to get ready for the Weber.
Tending the fire.... This was my first smoke on a Weber. I bought real lump charcoal and burned indirectly.
Almonds being sliced to go with the green beans
Toasting the almond in butter and garlic to make a version of Green Beans Almondine
Almost ready to wrap...
Looks like a nice bark is forming...
Potatoes are baking
Dawn made the salad..
Wrapped to 185, rested for 30 minutes and ready to slice...
Little video of the slicing, my dad need his knives sharpened.
Ready to serve...
Placed on the table and the family is ready to feast...
Thanks for the input and advice. This was a very good experience in fire control, I think I see a Weber Kettle to be added to my home collection.