First attempt at brisket with weber kettle

Discussion in 'Grilling Beef' started by doohop65, Jun 1, 2013.

  1. I may be nuts but smoking a brisket on my weber for the first time. Read lots of info on hear and wanted to give it a try. Keeping the temp low is already proving to be a challenge(180 now). More pics to follow.
     
  2. Ok smoke gods out there, time for a little q and a. I have been on for about 2 hours and the grill wants to settle in at 273. When I mess with it it drops like a rock and then I have to play to get it back up. Am I doing any harm to the meat just letting it go at 273? I am using lump charcoal and apple/maple wood for smoke. Any thoughts are appreciated.
     
  3. woodcutter

    woodcutter Master of the Pit OTBS Member

  4. zimq

    zimq Smoke Blower

    275 is just about the perfect temp for a brisket. It looks like you have too much coal in there, try scaling back next timenwith that. I typically start with about 3/4 a chimney of unlit then add about 1/4 lit to it.

    When you get it to the twmp you want, leave it alone. If it shoots too high, close the dampers , if its to cool, open them. I usually have the top wide open amd bottom about 1/4 open on my Weber.

    Good luck!

    Sent from my GT-P5113 using Tapatalk 2
     
  5. fwismoker

    fwismoker Master of the Pit

    Last edited: Jun 1, 2013
  6. Thanks for the suggestions guys. That first post should have said 280 not 180. I have just left it be and we are currently at 250. Will get get more pictures later when I put the meat probe in. So far so good though
     
  7. I can't tell for sure the size of your weber. But, if it is the 22" then look on the net for "smokenator". I think it is the neatest accessory to my 22". It is easy to control the temps on long cooks. I swear by mine.
     
  8. It is a 22 inch kettle. I will look into the smokenator.

    Here is another picture. 5.5 hours in. Grill has been hanging out around 250 and I am letting it do it's thing. Put in another set of maple and apple chunks.

    Put in meat probe and IT is at 163. Looks good so far.

     
  9. kathrynn

    kathrynn Smoking Guru OTBS Member

    Keep it up....looks nice from here.  Show that q-view!

    Kat
     
  10. fwismoker

    fwismoker Master of the Pit

    This brisket will be as good, tender and tasty as any brisket done on the biggest fanciest smoker...I've said it before and i'll say it again... EVERYONE should have a kettle grill. 
     
  11. Thanks for the kind words. Here is another question. She is running 202 IT but when I tried the toothpick test in the thickest part it was not super tender. Any thoughts, do I keep smoking or pull and wrap?

    FYI. Windy as heck here today so temp has been jumping between 245 and 290. Maybe that is messing me up
     
    Last edited: Jun 1, 2013
  12. fwismoker

    fwismoker Master of the Pit

    I'd pull and wrap really well and put in a cooler...it'll continue to tenderize.     Was that a full packer?    

    Off topic but i highly recommend getting either a PartyQ or Pitmaster IQ ( i have both) but it'll keep rock solid temps but you'll still want to do a wind block. 
     
    acres87 likes this.
  13. It is a full packer. Right around 12 pounds from the local butcher. Thanks for the heads up
     
  14. fwismoker

    fwismoker Master of the Pit

    Are you doing the burnt ends?
     
  15. Yes. I am going to try and figure that out shortly. I was going to pull it and do that but my wife informed me I had flower garden to rototill for her first.
     
  16. fwismoker

    fwismoker Master of the Pit

    Tell your wife i said she needs to get her priorities straight ;)
     

  17. Here is the pulled product. Burnt ends just went on and the brisket is in the cooler resting.
     
  18. kathrynn

    kathrynn Smoking Guru OTBS Member

    That is a beauty!  [​IMG]   Good job and nice q-views!

    Kat
     
  19. seenred

    seenred Smoking Guru Group Lead OTBS Member

    That looks very tasty!  Nicely done!

    Red
     

Share This Page