...the day was screaming to do a brisket.
Rubbed up the brisket with some local mix from my favorite shop on the next island over (St. John). Added some fresh ground pepper to it all.
Then proceeded to get the Weber Kettle setup for the day. Starting off I nuked the pellets just to make sure they are moisture free - using a mix of Maple and Hickory today.
Set the AMNPS on the bottom of the kettle right on top of the wing vent, torched it and let it start.
Next was to get a handful of coals going in the chiminey as I circled coals in the kettle around the side holders.
This way nothing falls into the pellets and disrupts them smoking. I also use a tray over the top of it to givemore space and keep juices off the pellets.
Once the coals are ready I set them on 1 side, get the temps up to where I want...adjust the top vent only (all air needs to get past the AMNPS to keep them happy) and finally add the brisket.
On the grill at 8:45 am, temp steady at 223, 4.7 lb. Brisket
More to come-stay tuned!
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