I have had an MES for 3 years and have smoked some great things on it so this Christmas i took the plunge and got a Weber Kettle 22" Original Premium. So this is the first smoke in the kettle. Our local central TX HEB had a good deal on brisket at $1.97/lb. So I had to buy 2 and put one in the freezer. Put on Paprika, brown sugar, pepper rub and let the brisket sit overnight in the fridge. This is how I have done brisket in the MES and the family likes it so this is how I will start on the weber.
I loaded up the kettle with the Royal Oak lump I had using the minion method. Although at this point it is pretty much just a big bank of lump around 3/4 of the kettle. With mesquite chips sprinkled in.
It looks like I may have over estimated the size of the kettle when I was making my brisket purchase at 8 lbs. This is all set up. You can see the glowing coals on the bottom left. I will keep updating as the day goes on.
2 hours in. and it is holding steady at 250-300F by the temp gauge in the lid. I did boil the lid temp gauge so I know that it is semi-accurate.
About 5.5 hours and reloaded with lump all around. It seems to want to settle in at 250-300F by the temp dial in the lid.
And there is the final product after about 9 hours in the weber. I left too much of the fat cap on but that is just a learning experience. Since the brisket was so big the point was done quicker than the flat because it was closer to the coals. It was a balance between getting the flat done and over doing the point. But the kids all say, "that is some good brisket" , so that makes it a success.
Edited by jhill1440 - 1/2/16 at 3:34pm