Weber Kettle Club Forums

So my family, in-laws included, have been insisting that I do a Brisket for the Super Bowl. Went to Sams yesterday and found a really nice flat. I don't know if I've seen one this big before and it's got a nice even thickness from end to end.

(https://uploads.tapatalk-cdn.com/20170201/bc7c429c078f47f048dcb63345ebc911.jpg)
(https://uploads.tapatalk-cdn.com/20170201/7e7c28debd90298e49e4328b28741789.jpg)

I'll probably be doing this on the pellet grill (insert Boo Hiss here) just because the family really likes the briskets I've turned out on it. They like a milder smoke than charcoal tends to give. When the weather gets a little better, like a little friggin sun for example, I'll do one on charcoal to suit my own tastes. Anyway, wanted to post since this one looks so pretty.


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I am personally not a big brisket fan which makes the length of time they take to smoke seem even longer when I have done them....so I have no problem with you using your pellet smoker.  That sucker is going to take a while!  Very cool that it is fairly even thickness.   Good luck!!!

That's a nice looking flat, and BIG for a flat... at least around here. Good luck with it!

Quote from: MikeRocksTheRed on February 01, 2017, 11:42:19 AM
I am personally not a big brisket fan which makes the length of time they take to smoke seem even longer when I have done them....so I have no problem with you using your pellet smoker.  That sucker is going to take a while!  Very cool that it is fairly even thickness.   Good luck!!!

Yeah, not sure how long this big boy is going to take.  On the pellet, smaller flats usually take about 6 hours, which is a good bit less than what I find on the Weber.  I'm trying to figure out if it'll take any longer than a smaller brisket of the same thickness would take.  I'll just have to start it a little early and if it doesn't take longer, then I'll keep it in the cooler for a few hours.

Quote from: mcgolden on February 01, 2017, 12:09:57 PM

Quote from: MikeRocksTheRed on February 01, 2017, 11:42:19 AM
I am personally not a big brisket fan which makes the length of time they take to smoke seem even longer when I have done them....so I have no problem with you using your pellet smoker.  That sucker is going to take a while!  Very cool that it is fairly even thickness.   Good luck!!!

Yeah, not sure how long this big boy is going to take.  On the pellet, smaller flats usually take about 6 hours, which is a good bit less than what I find on the Weber.  I'm trying to figure out if it'll take any longer than a smaller brisket of the same thickness would take.  I'll just have to start it a little early and if it doesn't take longer, then I'll keep it in the cooler for a few hours.

Sounds like you have it all under control.  I've only done 2-3 briskets and it seems each one cooked at a much different rate and it didn't seem to be based on weight at all.  Maybe I should have said nicer things to my second two when I was prepping them so they would be more cooperative!  LOL

Yup, start early. No two briskets cook the same. The cooler and towels are your friend in an early finish situation. In a late finish situation, well, hungry guests will REALLY enjoy the meal.  :)

That's a nice looking piece of meat!

Very nice looking flat. Good luck on the cook.


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Doing a 12 lb brisket today and the temperature has been holding steady at 275...looks like it will finish in 9 hrs.  Last brisket was 17 lbs...14 hours.  Seems to me that the sweet spot for briskets is 10-12 pounds.  I can count on about a 10 hr cook.  Good luck with yours!


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Quote from: crowderjd on February 02, 2017, 02:52:15 PM
Doing a 12 lb brisket today and the temperature has been holding steady at 275...looks like it will finish in 9 hrs.  Last brisket was 17 lbs...14 hours.  Seems to me that the sweet spot for briskets is 10-12 pounds.  I can count on about a 10 hr cook.  Good luck with yours!


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Thanks. Was yours a full packer? I've found flats seem to take less time.


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Because of the size of brisket, I like to use a stick burner, I think the 22 in ch kettle I have is just to small to get a good separation of direct heat. Now I have done 1/2 briskets to good effect on the kettle, but I still prefer the stick burner

oh that is a great looking brisket, my mouth is watering

Briskets coming along nicely. Got it on at around 7:45 this morning after injecting and applying rub.

(https://uploads.tapatalk-cdn.com/20170205/e241d496d37eb411470be1525a020160.jpg)

(https://uploads.tapatalk-cdn.com/20170205/fb563f0cd7eaddd7d81612aa968c30bc.jpg)

Reached 155 degrees after about 3 hrs.

(https://uploads.tapatalk-cdn.com/20170205/ccf7ec6e0dbade9a0867d3ed66df35b3.jpg)

It's foiled now until it reaches about 195 to 200.




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