First time cooking a brisket using a kettle. In the past I have used the kamado grill, because I like using the partyq temp controller for overnight cooks. This time I added the smoke ez to the kettle to see how all this will play out.
The smoke ez as you may know comes with a fire ring and water bowl. I used a 2X2 snake KBB and topped with hickory and pecan chunks. Got the temp up to 225 and then place the meat on the top grate.
I was able to maintain an average temperature of around 245 throughout for 8 hours and then I added more fuel because the whole cook lasted 13 hours when the IT reached 200.
I was very pleased with this cook. Meat was spot on for tenderness and I also found that the flavor was head over heal 10 times better than the kamado cooked brisket. The Weber KC BBQ Rub I used left a nice sweet bark which I found complimented the meat admirably. Can't wait till this evening when the family comes in for dinner. Will be having slaw and potato salad. Thanks for looking. Have a great weekend!
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Topic: A Smoke EZ Brisket (Read 1594 times)
