Weber Kettle Club Forums
Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: LiquidOcelot on January 10, 2020, 08:44:26 PM
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So I felt frisky and decided tomorrow is the day. 49ers play the Vikings at 1:35 half time will be about 3:00 so I'm shooting for done time around then.
Nothing fancy just went to Walmart and got a 14lber for 50 bucks. Gonna snake it on the Kraft.
Will update pictures as I progress in the prep and cook
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Ok so..... this IS my first brisket rodeo.
Iv watched a metric shit ton of brisket videos. Mind you youtubers dont shop at walmart (its literally around the corner from me)
So one thing I have learned from harry soo is that brisket is how you wanna do it. And food in general.
So what I have learned, dont get walmart brisket , hard fat galore. And when I say hard fat I mean I can't even pinch it hard.
I did a heavy trim mostly due to personal preference when it comes to fat in general have never been a fan ( consistency thing) and neither has my family just how I grew up. So I damn near separated the point and the flat hunting down the ridiculously hard fat.
Remember it's my first time lol
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you got this, have fun, once you are done with it you won't know it came from wally world. render down the fat and fry some french fries or something in it
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you got this, have fun, once you are done with it you won't know it came from wally world. render down the fat and fry some french fries or something in it
Dang that’s a good idea!
Even the prime brisket I get has hard fat like your talking about. Any large deposits on the inside can also be discarding after cooking while your slicing it.
I trim my fat cap down to a 1/4 or 1/8” and cook fat cap down on a kettle. The reason I do this is the kettle makes much better bark on the top side and I want most of my bark and flavor on the meat side.
I’m by no means an expert. Just my two cents.
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Are you cooking it today? I would gladly trade you weather based off the radar.
We are stuck in the middle of a non stop 2-3 day hard rain.
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And I’m in the roofing business which means non stop phone calls all weekend.
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I'm at work, which sucks, but you should see the jets fighting the 30 mile an hour crosswinds pretty exciting unless your the pilot
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Haha thanks guys yea I'm about to throw it on right now, shooting for a hot and fast approach. Set up the snake 2x2x1 to keep a good 400 degrees. Shooting for a half time done time. We will see lol
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Just thought I might have to switch my charcoal setup if the temps dont sit right. Had it lit for like 30 mins and the grill temp was only 250.
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With all vents open, your temp will climb to 350+ in the next 30 minutes.
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I switched it up to a duel basket setup I saw on t-Roy cooks. And set the baskets up like a sns in holding at 375 solid [emoji108]
With all vents open, your temp will climb to 350+ in the next 30 minutes.
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Update, went to the store for 10 mins and my wife texts me that the alarm was going off. I had the alarm set for 175 and when I left it was at 99. Oh boy. Got home grill temp had shot up to 500. Whoops. Lol
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I’ve found that the snake method is pretty reliable for these types of cooks. I used to use my SnS but ended up fighting climbing temps as the fuel burnt towards the middle of the basket.
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Exactly what happened. I have the large 1st gen ssp/otp baskets. I removed 1 basket and cut the vents down. I'm back steady at 350. Im going for hot n fast not fast and inferno lol
I’ve found that the snake method is pretty reliable for these types of cooks. I used to use my SnS but ended up fighting climbing temps as the fuel burnt towards the middle of the basket.
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Pulling time. Bark never set since the grill ran away for a bit but that's fine. Nice and probe tender in the point, a little less in the flat but the rest time should take care of that.
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Came out ok, flat was kinda dry but the point was juicy. Not gonna lie kinda prefer pulled pork for the price and how much it yields. Good first try mom day and aunt came over and they all liked it my kids liked it so that's a solid win
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Looks good but I agree, for the money I’ll mostly smoke pork shoulder.
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Looks grate! More than any other cut, brisket has taken the most practice to get it where I want.
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Thank you for sharing! It looks like you had fun with it, and that's half the effort right there. So easy to get bogged down - looks like it turned out solid!
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Sounds like you had a good time cooking it, people enjoyed it, and you learned a little. Hot & fast is good but fast & furious dont give a guy enough time to enjoy his beer.
Iv cooked brisket alota ways, marinated in Dr.Pepper even (dont bother), but i found over time that minimal trimming turns out best for me as far as flavor and quality go. Most guys dont like floppin a big hunk of gellified fat in their mouth due mostly to texture issue, but i have to tell ya its worth trying because the flavor is outstanding, especially with a good coat of rub on it. If you ever get a chance try some thats cooked in a wood fired BBQ do it. The air flow in a stick burner is far superior to a charcoal grill and can make bark crispy and smokey in a way charcoal grills cant.