First Brisket on a 22" Kettle -- ADVISE PLEASE

[acast285]

Well, I got lucky and scored a prime packer brisket for $2.99/lb at my local grocery. I figured now is as good as a time to give it a shot on my 22" kettle!

I have never smoked a brisket before, let alone a 19lber on a weber kettle, so I was hoping that the experts here could weigh in!

I am considering using my SNS and griddle drip pan, but am open to other methods. Let me know what you guys think, I appreciate it in advance!

[AZ2FL]

SnS will work, but I'd suggest the snake method.

Do not cook brisket to 202-205, but use temp as a guide. Pull when probe tender. Let rest in cooler for a minimum of two hours.

Top vent open and  bottom vent 1/8-1/4 open.

Good luck and take few pics of your cook.

[acast285]

Trimmed and seasoned last night, got it cooking early this morning. So far it has been going pretty well.

Getting close to wrapping temp, but showing no signs of stalling, should I skip the wrap and keep going?

[bamakettles]

Man that's looking good.  Someday I'll try a brisket- especially at that price!  I see you're going with the Slow n Sear.  When I do one I will probably go with my 26" and Slow n Sear.  Looking forward to seeing your end result....


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[Darko]

That looks good.

[acast285]

Just wrapped, got a decent bark going. This is going better than expected (I hope I don't jinx myself!)!

My point and flat have had a 15 degree F deference the whole cook, but have finally met while wrapped, looks like I'm getting close to ice chest rest!

[acast285]

Probed good at 208! Pulled it, vented, rewrapped, and wrapped in towels and into the ice chest.

Good bark, good giggle, hopes are still high!

[Darko]

Looks like you did a good job. That is a nice looking brisket!

[bbqking01]

So how did she turn out? Looks spectacular.


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[Thundermtn]

Oh man does that look good!

[acast285]

Turned out awesome! I couldn't be happier with the results for my first brisket. Sorry I didnt post the results last night, after waking up at 4:30a and eating my fill, I fell straight into a food coma!

The point was very moist and falling apart with every cut (I guess I'll have to invest in a proper slicer)

The flat was perfectly moist as well with great bending and flavor!

Overall I am stoked how good it came out, but next time I will probably double up on the Rub. I was a little apprehensive in applying too much SPG, and I think it could have had a little more salt for the finished product.

[acast285]

SnS will work, but I'd suggest the snake method.

Do not cook brisket to 202-205, but use temp as a guide. Pull when probe tender. Let rest in cooler for a minimum of two hours.

Top vent open and  bottom vent 1/8-1/4 open.

Good luck and take few pics of your cook.

Thanks for the advice AZ2FL!

[bbqking01]

That looks like a proper brisket....well done!


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[acast285]

That looks like a proper brisket....well done!


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Thank you!

[Dc_smoke309]

Hell yea. That looks awesome


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