Well I now know what all this Brisket talk is about . In 30 plus years of cooking / smoking on Weber kettles , I have never done a brisket . I had never actually eaten brisket .
I recently bought a 26" Weber kettle . Figured the first cook should be brisket . I have to say just looking at the 26 , I love it . After the performance of the first smoke on it ,, that feeling is 10 fold . This thing is awesome .
So I bought a choice brisket from GFS . 11 plus pounds untrimmed .
No pics after the trim , but if it looked like it wasn't needed or to thin I launched it . Trimmed the fat to about 1/4"
I ground up Black pepper and Himalayan pink salt . Put a thick coat on , wrapped and in the fridge over night .
So at this point I'm not sure how to move forward , because of cook time , what temp will the kettle run at ,,, when to start it .
So lets shorten this up , Here's how it went / turned out .
Got some good input from reaching out to some of the guys .
Sunday night I did a test with the snake method .
Good burn time , so I ran the snake around the rest of the way , added mesquite chunks every 6 inches . Put the meat on @ 6 pm Sunday night .
The kettle ran 8 hours at 260 degrees . No dips / no spikes . Impressive . I pulled the brisket off and wrapped in foil at 2 am . Snake still had a foot or so left . Flat was 174 and stalled . I put it in the oven at 225 and went to bed . 7 am Monday the temp alarm goes off , 205 both ends . Didn't probe . Got back up and in a cooler , wrapped in a towel .
Stays in the cooler 4 hours . It's down to 154 . I reach out to a couple members . Back in the oven @ 11 am set to 170 . Stays in the oven 'til 5:00 . Waiting for my son to get off work .
Sliced the flat . Most fell apart , but it's really good . Very moist , a bit dry on the very end . I did inject this with a phosphate injection .
We ate almost all the flat the first night . I will have to say that course salt and peppers rub is perfect on this .
So I got a tip from a Texan , to fridge the point end , slice and re heat . Perfect . Melt in your mouth , just perfect .
Second day , lunch
Supper , added some spicy sweet pickles to mine . No sauce needed .
I'm very happy with this . Really good . Not a text book brisket cook , I know . The performance of that 26 and the out come on my first brisket ,,, I'm happy with both . I had so much fun with this .
Had some good help and advice from Farmer , Tallbm , Schlotz and others .
Thanks for lookin .
I recently bought a 26" Weber kettle . Figured the first cook should be brisket . I have to say just looking at the 26 , I love it . After the performance of the first smoke on it ,, that feeling is 10 fold . This thing is awesome .
So I bought a choice brisket from GFS . 11 plus pounds untrimmed .
No pics after the trim , but if it looked like it wasn't needed or to thin I launched it . Trimmed the fat to about 1/4"
I ground up Black pepper and Himalayan pink salt . Put a thick coat on , wrapped and in the fridge over night .
So at this point I'm not sure how to move forward , because of cook time , what temp will the kettle run at ,,, when to start it .
So lets shorten this up , Here's how it went / turned out .
Got some good input from reaching out to some of the guys .
Sunday night I did a test with the snake method .
Good burn time , so I ran the snake around the rest of the way , added mesquite chunks every 6 inches . Put the meat on @ 6 pm Sunday night .
The kettle ran 8 hours at 260 degrees . No dips / no spikes . Impressive . I pulled the brisket off and wrapped in foil at 2 am . Snake still had a foot or so left . Flat was 174 and stalled . I put it in the oven at 225 and went to bed . 7 am Monday the temp alarm goes off , 205 both ends . Didn't probe . Got back up and in a cooler , wrapped in a towel .
Stays in the cooler 4 hours . It's down to 154 . I reach out to a couple members . Back in the oven @ 11 am set to 170 . Stays in the oven 'til 5:00 . Waiting for my son to get off work .
Sliced the flat . Most fell apart , but it's really good . Very moist , a bit dry on the very end . I did inject this with a phosphate injection .
We ate almost all the flat the first night . I will have to say that course salt and peppers rub is perfect on this .
So I got a tip from a Texan , to fridge the point end , slice and re heat . Perfect . Melt in your mouth , just perfect .
Second day , lunch
Supper , added some spicy sweet pickles to mine . No sauce needed .
I'm very happy with this . Really good . Not a text book brisket cook , I know . The performance of that 26 and the out come on my first brisket ,,, I'm happy with both . I had so much fun with this .
Had some good help and advice from Farmer , Tallbm , Schlotz and others .
Thanks for lookin .
