Weber Kettle Club Forums
Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: Darko on September 24, 2016, 05:19:13 PM
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(http://http:/
/uploads.tapa[IMG]http://uploads.tapatalk-cdn.com/20160925/c5d1d96ab764232299f7916a5f4aa265.jpg)(http://uploads.tapatalk-cdn.com/20160925/2951cfbee1a2970f97720633aca9ba03.jpg)talk-cdn.com/20160925/dc94a2853af7c684ece628eae4ef8524.jpg[/IMG]
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Going all night(http://uploads.tapatalk-cdn.com/20160925/047e178fc16ba38af49d6cf01996abdc.jpg)
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That first pic isn't showing up on my phone Darko, but that blue is beautiful
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I'll second that Travis. Beautiful blue Darko. Good luck on that brisket.
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Did you start on the gasser and move to the kettle?
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I love smoking on the blues.
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Did you start on the gasser and move to the kettle?
Started on the kettle, on the gasser overnight so I don't have to baby sit, will finish on the kettle.
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ahhh, that makes more sense. I was scratching my head a bit on the pics. I also have the amazen for smoke... I love that I've decoupled smoke generation with heat generation in my smokers, makes life much easier.
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Wow, this was a clusterf**k from the get go. I finally pulled the brisket around 4:30 pm, around 22 hrs for a 10lber. When I put it on the gasser for it's good night cook, I knew that the lid therm was around 50 high so I let it go to 270, I didn't want the brisket to cook too quick. Got up this morning around 8:30 and lo & behold the barbie is around 210, probed the brisket & I'm around 150. Crap!!!! Cranked the heat up a bit to get it moving. After a few hrs hardly anything... Damn! Screw it. Wrapped the brisket in foil, thinking maybe it stalled. Hours later still moving up very slowly. Damn it now it's close to noon... To hell with it, I lit the burners under the brisket and turned them to low figuring I'll get more heat in the cook chamber. Shit! I look out an hour later & smoke is coming out of the grill, open lid and there is fat burning under the brisket. I thought it might have burned through the foil and let all the fat escape. So I quickly shut off the burners and let the fire go out. At this time the temp was reading 185 internal, but started to drop a bit once the flames were out. Oh well, I gotta try to rescue this a bit. I turned on the one burner furthest away from the brisket... An hour later I'm around 200 inside the meat.
Finally, time to pull & rest, and lets see what I can save.
After around 1hr resting time to pull from the foil and see what I have.
Woo Hoo!!! Success. It was stupidly tender & not burnt on the bottom as I had feared.
Damn! I got lucky on this one.
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Oh here's the final product(http://uploads.tapatalk-cdn.com/20160925/86e4b821210d074b6ba4f355ea12f45a.jpg)
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Glad you got the save, Darko! Honestly I probably would have punted that fuckin thing over the hill and got drunk... Or maybe have already been. Good job man!
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Trust me, I thought about it. But then I figured I might as well see what happens before I go get burgers or order pizza.
This was the first time I used the kettle. I used to have an Ugly Drum that was great but I got rid of it.
I've learned a few things here that I will be able to use on future cooks.
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Glad you got the save, Darko! Honestly I probably would have punted that fuckin thing over the hill and got drunk... Or maybe have already been. Good job man!
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That's funny stuff right there :D Glad it all worked out.
So kettle, then gas with some sort of wood chamber gizmo?
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No just on the kettle to start for about 3 hrs then on the gasser to keep it going overnight so I can sleep.
The plan was to finish on the kettle but given how fucked up this cook was I just left it on the gasser. I didn't want any more hassles.
Oh that gizmo is called an Amazen tube smoker. You fill it with pellets, light them up and you get great smoke flavour.
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Good save man. I would of really been sweating that. Don't be scared to run it on the kettle all night though.
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Oh normally I wouldn't but given the quick burn on the snake, I didn't want to have to babysit the coals.
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Glad you got the save, Darko! Honestly I probably would have punted that fuckin thing over the hill and got drunk... Or maybe have already been. Good job man!
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I don't think I've laughed this hard at a post yet Travis!
Nice save Darko!
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As I said! I seriously thought about it. This was the brisket cook from hell. Between my stupidity and perhaps the meat not being accommodating, I thought about seeing it fly through the air.
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using a snake method, how long of a cook could you have at say 250 on a kettle? I know on the WSM you can (not quite set and forget) but adjust and check time to time 250 for quite a long time before needing to refuel.
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Wow, that was an odessy! I'm glad the brisket turned out well in the end.
Where did you get the brisket? I had a friend over and we were talking about briskets and we're trying to figure out where to get one for a semi-reasonable price.
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I got this one at Lococo's. They or Highland usually have them in stock.
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The friend who was visiting had seen a brisket at Lococo's (the one on Barton) and mentioned that he thought it was priced a bit too much and was having brisket withdrawal since it's been a long time since he's done one. I've never done one; the pork shoulder I did a while ago was actually intended to be a brisket but what was the result of the sticker shock I had up at Highland when I went looking for one. The friend mentioned that we should take a look at Farmer Al's. Maybe once I recover from the financial beating I took over the summer. Anyways, I'm glad yours turned out well despite the adventure in between the beginning and the end.
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Looks Good!!! I will have to try some Brisket soon. That Blue looks amazing with those handles and that lid holder. Where did you order that holder. I might want to get one. Thanks.
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@greenweb that's a slide-aside lid holder. Discontinued years ago. I found mine on a $30 black OTS on CL. Paid $30. Came out with that, a hinged grate and a tool holder. Gave the grill away, and still came out on top.
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@greenweb that's a slide-aside lid holder. Discontinued years ago. I found mine on a $30 black OTS on CL. Paid $30. Came out with that, a hinged grate and a tool holder. Gave the grill away, and still came out on top.
Great deal! How come I can not get a deal like that. All I could do was to pick up a used Weber Fireplace for $15 today. I think I did ok.
I'll see if I can find a vendor selling new. Thanks!
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Looks Good!!! I will have to try some Brisket soon. That Blue looks amazing with those handles and that lid holder. Where did you order that holder. I might want to get one. Thanks.
You should be able to get the slide aside at any barbecue store.
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$15 for a fireplace? Hell yeah! I'd take that over my slide-aside score. Sorry @darko for hijacking the thread. Doing my first brisket not the 1st. Hope it turns out half as good, and goes half as smoothly.
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Hey no worries! That's what threads are for sometimes LOL.
Good luck with your brisket.
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Looks Good!!! I will have to try some Brisket soon. That Blue looks amazing with those handles and that lid holder. Where did you order that holder. I might want to get one. Thanks.
You should be able to get the slide aside at any barbecue store.
Thank! I'll check it out and see how much they want for it. I could use one.
Edit: found it! Weber part #8411 https://store.weber.com/items/detail/1399
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What flavor pellets did you use?
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Cherry.
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By the sounds of it, you had a successful cook …. albeit with satisfactory results, based on what you have posted ….
So, was the only reason you used your gasser was so that you'd get some sleep ?? … ?? …
Perhaps you should arm yourself with a well-detailed plan when it comes to cooking an overnight brisket …. The rewards will pay-off.
Countless numbers of us …. @1buckie being the expert, IMHO, have done this very thing … practice, practice, and you, too, will become an expert.
I do not claim to be an expert, that's for sure … just sayin'. ;) ;)
I have done an overnight brisket utilizing my 3-wheeler. Nothing else.
Lots of research and preparation went into this …. Not exactly a cheap cut of beef here in Canada.
http://weberkettleclub.com/forums/grilling-bbqing/brisket-made-easy-with-a-weber-kettle/
BTW, Maple Leaf briquets are amazing for the fuse method. Good luck with your next try. :D
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Yep.....nice, nice cookup !!!!
Here's what Mac was talking about....
http://weberkettleclub.com/forums/grilling-bbqing/ok-finally-brisket/msg72790/#msg72790
(http://i1223.photobucket.com/albums/dd520/1buckie/1st%202013%20chicken/Cowboy%20%20Steak%20%206-8-13/10-8-13PTampBrisket020.jpg)
....you can load up & go all nite on-kettle..... 8)
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Oh, this isn't my first dance with a brisket.
I made a few stupid rookie mistakes & changed too many variables at the same time. Fortunately I was able to save it despite my stupidity.
First, I changed my fuel, then I changed the method by leaving the bottom vents wide open...
It was all on me.
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Oh, this isn't my first dance with a brisket.
I made a few stupid rookie mistakes & changed too many variables at the same time. Fortunately I was able to save it despite my stupidity.
First, I changed my fuel, then I changed the method by leaving the bottom vents wide open...
It was all on me.
@Darko
Yeah, I "dumb-out" pretty often......I guess it just leads to more & different practice getting stuff to come out all right after a few left turns!!!!