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Author Topic: Going to smoke a brisket... Need input  (Read 5476 times)

putoluto

  • WKC Brave
  • Posts: 193
Re: Going to smoke a brisket... Need input
« Reply #15 on: July 29, 2020, 10:29:22 AM »
Thanks for the input everyone. I finally found brisket.
Snake is what I want to try. How many brickettes do I need for a 10lbs meat? I'll be adding wood chips in between the brickettes also. Do I put the brisket in an aluminium pan/plate it can retain it juices or do I'd just put an aluminium plate at the bottom with some water to help keep the air humid?
https://youtu.be/e-U0G-6pFy4

Here's my video on how I set everything up.

Sent from my SM-G973U using Weber Kettle Club mobile app

That video was awesome! Thanks for sharing. Comment left (first one!).

LiquidOcelot

  • WKC Performer
  • Posts: 2907
Re: Going to smoke a brisket... Need input
« Reply #16 on: July 29, 2020, 04:48:05 PM »
Thanks bro I'm just having fun doing dad stuff. I have 3 other videos filmed i just gotta edit and post. I have more in the works too
Thanks for the input everyone. I finally found brisket.
Snake is what I want to try. How many brickettes do I need for a 10lbs meat? I'll be adding wood chips in between the brickettes also. Do I put the brisket in an aluminium pan/plate it can retain it juices or do I'd just put an aluminium plate at the bottom with some water to help keep the air humid?
https://youtu.be/e-U0G-6pFy4

Here's my video on how I set everything up.

Sent from my SM-G973U using Weber Kettle Club mobile app

That video was awesome! Thanks for sharing. Comment left (first one!).

Sent from my SM-G973U using Weber Kettle Club mobile app


1st timer

  • Smokey Joe
  • Posts: 30
Re: Going to smoke a brisket... Need input
« Reply #17 on: July 30, 2020, 09:17:11 AM »
So I went with the snake method but my ambient temp is climbing slowly. It's now at 142 and increasing by 1 degree every few mins. Is that normal? I have a torch... Should I light up a few more brickets to help increase the temp faster?
IT of the meat is at 102...been on for 20 mins. It's a 4lbs piece.

1st timer

  • Smokey Joe
  • Posts: 30
Re: Going to smoke a brisket... Need input
« Reply #18 on: July 30, 2020, 09:17:39 AM »
Thanks for the video btw. Great stuff.

Darko

  • WKC Performer
  • Posts: 4638
Re: Going to smoke a brisket... Need input
« Reply #19 on: July 30, 2020, 09:40:15 AM »
Pork ass, snake 2x2 , what ever wood you got around, bottom blades 1/4 open top vent wide open, light 10 coals give it 10 mins, install meat, drink beer, come back in 3/4 hours , wrap, 2/3 more hours, rest 1-2 hours. Enjoy.


This is literally how I smoke ANYTHING

my only tip is DO NOT go by temp. Once the bark is firm, wrap. Once you can tooth pick it like your baking a cake your golden.

 Temp can mess with you. First and only time i did a brisket i went by temp and it wasn't done enough. Pork is damn near un fuckupable.

Sent from my SM-G973U using Weber Kettle Club mobile app


I love that word..."unfuckupable"

Skinsfan1311

  • Smokey Joe
  • Posts: 63
Re: Going to smoke a brisket... Need input
« Reply #20 on: July 30, 2020, 11:39:42 AM »
Thanks for the input everyone. I finally found brisket.
Snake is what I want to try. How many brickettes do I need for a 10lbs meat? I'll be adding wood chips in between the brickettes also. Do I put the brisket in an aluminium pan/plate it can retain it juices or do I'd just put an aluminium plate at the bottom with some water to help keep the air humid?
https://youtu.be/e-U0G-6pFy4

Here's my video on how I set everything up.

Sent from my SM-G973U using Weber Kettle Club mobile app
That video kicked ass!   Thanks for sharing!

JEBIV

  • WKC Ambassador
  • Posts: 7730
Re: Going to smoke a brisket... Need input
« Reply #21 on: July 30, 2020, 11:41:06 AM »
me too @Darko
Seeking a Black Sequoia I know I know, I'd settle for just the tabbed no leg grill

Dc_smoke309

  • WKC Ranger
  • Posts: 966
Re: Going to smoke a brisket... Need input
« Reply #22 on: July 30, 2020, 12:29:00 PM »

Two to three pound chuck roast

Oh man I love to smoke these and make poor man burnt ends ! Sooooo good


Sent from my iPhone using Weber Kettle Club

LiquidOcelot

  • WKC Performer
  • Posts: 2907
Re: Going to smoke a brisket... Need input
« Reply #23 on: July 31, 2020, 11:30:07 AM »
There's always a stall. Where the meat has sweated enough to be cooling the meat with its own juice sorta. But it eventually get by it. A 4lb with a 2x2 usually takes about 3-5 hours depending what the grill temp is hanging around at.
So I went with the snake method but my ambient temp is climbing slowly. It's now at 142 and increasing by 1 degree every few mins. Is that normal? I have a torch... Should I light up a few more brickets to help increase the temp faster?
IT of the meat is at 102...been on for 20 mins. It's a 4lbs piece.

Sent from my SM-G973U using Weber Kettle Club mobile app


AZ2FL

  • WKC Ranger
  • Posts: 582
Re: Going to smoke a brisket... Need input
« Reply #24 on: August 04, 2020, 03:26:16 AM »

Two to three pound chuck roast

Oh man I love to smoke these and make poor man burnt ends ! Sooooo good


Sent from my iPhone using Weber Kettle Club

That's a good idea, I never thought of poor man burnt ends.
I buy a 25-30 pound whole boneless chuck roll, cut my own chuck steaks and chuck roast. Chuck and brisket trim are ground to make chuck/brisket burgers. 

1st timer

  • Smokey Joe
  • Posts: 30
Re: Going to smoke a brisket... Need input
« Reply #25 on: August 11, 2020, 10:54:13 AM »
Thanks for the input everyone. I finally found brisket.
Snake is what I want to try. How many brickettes do I need for a 10lbs meat? I'll be adding wood chips in between the brickettes also. Do I put the brisket in an aluminium pan/plate it can retain it juices or do I'd just put an aluminium plate at the bottom with some water to help keep the air humid?
https://youtu.be/e-U0G-6pFy4

Here's my video on how I set everything up.

Sent from my SM-G973U using Weber Kettle Club mobile app
Great video. Does this method apply to any type of meat?