Brisket on Performer

[Jon A.]

This is my 6th brisket but the first one on a kettle (I have always smoked them on a Masterbuilt Electric Smoker). I have to say, I couldn't have been happier with the results!  Getting good bark on the Masterbuilt has always been a challenge. A smoke ring was impossible.  With the Weber kettle, I was able to get great bark and a smoke ring.  It was also more juicy than the brisket I made in May in the Masterbuilt. 

I started with. 6.25 lb Choice flat from Costco. I usually get a whole packer but this was just for my wife and I so I wanted to give a smaller brisket a try. I set up the kettle with a 2x2 snake of KBB briquettes. I had to add charcoal a few times during the smoke so next time I will use a more briquettes at the outset. I had a water/drip pan and added boiling water.  I used Apple chunks (dry) on top of the briquettes. I spritzed occasionally with apple cider vinegar/water.  The dry rub (no mustard) consisted of salt & pepper, garlic, paprika, cumin and a little brown sugar.  Served with some Bush's baked beans with bacon and maple syrup added and panko breaded zucchini fries (made on Weber Genesis).

I put it on at 9AM and we at at about 8:15 PM. I had a long stall at 155 degrees. I wrapped at 178 and pulled it at 198. I wanted to let it rest but it was getting late. I had a little trouble maintains the temp at my target of 245 but over-all I was happy. It just came down to not having enough charcoal in the snake. It will be a lot easier next time.

I will definitely be using the Performer for briskets going forward!

Jon A.

[jeffrackmo]

AWESOME!!!!!

Looks great!  Awesome cook!!! I always tend to have more briquettes than I need. I bet it is/was tasty!!!  Can't wait to try my WSM for Brisket! 

TIA!!

Jeff

[JDann24]

Looks great! One day, I'll get around to trying the snake.

[Travis]

Very nice bark!


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[DirectDrive]

Bark, smokering and moistness look perfect !
Well done !

Those pavers look sharp (awesome).

[kettlebb]

Very nice looking bark and it doesn't look dry at all. I bet it was awesome. Great job!


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[DarrenC]

Beautiful!

[Big Dawg]

D@mn that looks good ! ! !

Was that just the flat?  I've never tried cooking the flat by itself, about how long did it take?





BD

[bigmikey]

Great looking brisket!!!🍻 Get a tip top temp, make sure you have enough charcoal and it'll hold your temps rock solid.

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[captjoe06]

That looks about as good as it gets, congrats!


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[swamprb]

Pound the flat with smoke from the Performer for a couple hours then wrap tightly in foil with some flavorful liquid and finish off in the Masterbuilt.

[Jon A.]

Thanks for all of the compliments. It took a couple hours longer than expected (about 11 instead of 9). I was taking care of my 18 month old twins while checking the temp and spritzing it here and there so the temp got away from me for a bit (dipped a little below 200 for a bit). After that, I let it cook at 275-300 to move things along.  It seemed to stall forever at about 155 IT according to the remote read thermometer. I checked a thinner part with my Thermapen and it was 178 so I figured that was a good time to wrap (with a little Brooklyn Summer beer for good measure). That helped the temp rise.  I wanted to pull it at 203 but it was getting late and my wife and I were hungry so we took it off the grill at 198.  Definitely my best brisket so far... can't wait to do another one!

Jon A

[OmarHaltam]

looks great

[G19]

I have been smoking my briskets on my WSM but this year I added a Performer grill and SNS.  My smokes on the Performer have turned out real good but have not tried a Brisket on it.  Looks like I need to.  Good looking brisket

[Garvinque]

Nice looking brisket!