This is my 6th brisket but the first one on a kettle (I have always smoked them on a Masterbuilt Electric Smoker). I have to say, I couldn't have been happier with the results! Getting good bark on the Masterbuilt has always been a challenge. A smoke ring was impossible. With the Weber kettle, I was able to get great bark and a smoke ring. It was also more juicy than the brisket I made in May in the Masterbuilt.
I started with. 6.25 lb Choice flat from Costco. I usually get a whole packer but this was just for my wife and I so I wanted to give a smaller brisket a try. I set up the kettle with a 2x2 snake of KBB briquettes. I had to add charcoal a few times during the smoke so next time I will use a more briquettes at the outset. I had a water/drip pan and added boiling water. I used Apple chunks (dry) on top of the briquettes. I spritzed occasionally with apple cider vinegar/water. The dry rub (no mustard) consisted of salt & pepper, garlic, paprika, cumin and a little brown sugar. Served with some Bush's baked beans with bacon and maple syrup added and panko breaded zucchini fries (made on Weber Genesis).
I put it on at 9AM and we at at about 8:15 PM. I had a long stall at 155 degrees. I wrapped at 178 and pulled it at 198. I wanted to let it rest but it was getting late. I had a little trouble maintains the temp at my target of 245 but over-all I was happy. It just came down to not having enough charcoal in the snake. It will be a lot easier next time.
I will definitely be using the Performer for briskets going forward!
Jon A.
Topic: Brisket on Performer (Read 3230 times)
