Weber Kettle Club Forums

So I was at Costco the other day planning to pick up some steaks and maybe some ribs for the weekend. As I was getting the steaks the meat guy showed up at the window with a selection of briskets for another customer. He took his and I took this as a sign that I was due to make my first one. So I selected one of the two and brought it home.

This morning I woke at 5:45 to get the grill started (2x1 snake) and trim and rub the meat with just a basic S&P mix to get a baseline for the cook.

(http://pics.weberkettleclub.com/images/2015/05/24/brisket_rubbed.jpg)

I got the brisket on the kettle by about 6:45. With the cooler temps outside it was difficult getting it up to temp in the original configuration so I added some coals to the beginning of the chain so I was at 2x2 for the starting point and by 8 or so I was stable at 275ish the Monaco Grand Prix was taking the green flag.

Around 10:30 I opened the kettle up to see why my temp was rising to 325ish. I realized I was still wide open on the bottom from my earlier attempts to get the temp up. I went down to about 1/2 open after taking this pic and putting the cover back on.

(http://pics.weberkettleclub.com/images/2015/05/24/brisket_1030.jpg)

So this pic was about 12:30 or so. Temp had dropped and were holding around 240 for about 30 minutes. So I took time to make the rest of the snake 2x2 and lengthen it a bit.

(http://pics.weberkettleclub.com/images/2015/05/24/brisket_1230.jpg)

Now at 1:40 or so the temps are back to 275 and the meat temp is in the stall range of the mid 160s per the Maverick (for both temps). Unless something changes the lid will stay on for a few more hours until its done. I'll have the Indy 500 on for a while and probably nap for a bit on the sofa.

Nice work! Let us know how it turns out. I bet it's going to be great!

At about 3:45 I tested the brisket and its probe tender and is reading 206 on the thermometer. TIme to rest a bit.

(http://pics.weberkettleclub.com/images/2015/05/24/probe_tender_1545.jpg)

(http://pics.weberkettleclub.com/images/2015/05/24/probe_tender_1545_1.jpg)

(http://pics.weberkettleclub.com/images/2015/05/24/probe_tender_1545_rest.jpg)

Nice job!  Have yet to try one of those yet.  Look forward to the after pics!

Now that's one Excellent looking brisket Chuck. Can't wait to see how you will be using that monster for the next 5 meals :)

that looks great

doing a brisket in a weber kettle is showing you have mastered being a Grillfella

and that you have the force strong within you.

great job

Looks great, where are the sliced pics!?

Dinner is settling and its time to reflect on the outcome. From a looks perspective, I think it was spot on. The underside was on the burnt side, but tasted okay. I'm going to have to figure out a way to protect that next time. I didn't wrap at all during the cook, so there may be some benefit to doing that next time if I don't figure out something else. It was cooked fat cap up, so could flipping it the other way help?

I didn't want to go cutting into the whole thing so the leftovers won't dry out. We got a ways into the flat portion though and it was rather tasty. I think I'll use a little more pepper in the mix next time. This time it was 2 part ground pepper to one part kosher salt. Its not the most tender I've ever had, but it wasn't too far off considering its my first attempt at this cut of beef. My wife has already told me this is going to be her birthday dinner so its at least that good:)

(http://pics.weberkettleclub.com/images/2015/05/24/bris_sliced.jpg)

(http://pics.weberkettleclub.com/images/2015/05/24/bris_sliced_1.jpg)

That looks great.  I love brisket as it has so many uses after the first day. 

Thanks for the inspiration!  I plan to try my first one this weekend (just a flat though). I may try it on my mini.

Dang !!!!

That looks really extra good.....way to wrangle it !!!!!

Good looking brisket!  You could try putting it in a pan with a rack for part of the cook?  What wood did you use?

Some folks start far cap down to protect from heat/burning for the first hour or so. But it looks spot on from here!

Looks great!  I've only smoked pork butt on my kettle, thought about trying brisket this weekend at Costco, but the cost scared me away.  Awesome job!

Nice looking brisket there!

Nice! I would say first time...JOB WELL DONE!! looks very tasty... I hope my first one looks that good

@austin87 I will look into the fat cap down trick for the next time, thanks for the tip.

@crowderjd Yeah, it was kinda expensive but I figured it was meant to be. I justified it with thinking of how much a few brisket sandwiches would cost.

Quote from: hoochiemama on May 24, 2015, 06:22:38 PM
Thanks for the inspiration!  I plan to try my first one this weekend (just a flat though). I may try it on my mini.

@hoochiemama  was it a go?

If so, hope it went well !!!


"The underside was on the burnt side, but tasted okay. I'm going to have to figure out a way to protect that next time. I didn't wrap at all during the cook, so there may be some benefit to doing that next time if I don't figure out something else. It was cooked fat cap up, so could flipping it the other way help?"

Quote from: 1911Ron on May 24, 2015, 09:30:48 PM
Good looking brisket!  You could try putting it in a pan with a rack for part of the cook?  What wood did you use?

Quote from: austin87 on May 25, 2015, 08:32:16 PM
Some folks start far cap down to protect from heat/burning for the first hour or so. But it looks spot on from here!

Done both of these things at times.....

In a pan, but up on a rack or the reverse of burnt will come true.....all mushy from sitting in the juice it drops.....you can add a little beef broth to the bottom of the pan & that, with the beef goo that drips makes a great au jus.......

(http://i1223.photobucket.com/albums/dd520/1buckie/OCT%209%20brisket%202012/OCT9brisket2012029.jpg)

I cover with foil, but that will steam & soften the bark some so keep that part in mind..........

(http://i1223.photobucket.com/albums/dd520/1buckie/OCT%209%20brisket%202012/OCT9brisket2012033.jpg)

Fat cap down for the 1st part of the cook.....until the beans go in......

(http://i1223.photobucket.com/albums/dd520/1buckie/1st%202013%20chicken/Cowboy%20%20Steak%20%206-8-13/10-8-13PTampBrisket021.jpg)

It's sealed up & the burn is good & stable by then.....

(http://i1223.photobucket.com/albums/dd520/1buckie/1st%202013%20chicken/Cowboy%20%20Steak%20%206-8-13/10-8-13PTampBrisket023.jpg)

Quote from: 1buckie on May 26, 2015, 06:38:02 PM

@hoochiemama  was it a go?

If so, hope it went well !!!

Yes and no :). It was definitely edible and tasty but leaned a bit too far on the dry side.  I guess I expected that. Won't prevent me from trying again though!

Sharp looking copper there Chuck, and the Brisket came out great!

A Brisket on Copper.

I need to add both of those to my repertoire...