Weber Kettle Club Forums
Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: bbqking01 on May 25, 2020, 01:58:30 PM
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So for me it was my first brisket success. I’ve tried before and failed more than once, my wife got it down, so I usually let her do it. Not exactly what I wanted the outside to look like, but it’s ok. Decent smoke ring too.
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Looks good to me !!
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Congrats! Looks grate. Brisket is my favorite bbq to cook.
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I'd be all over that!
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Looks good, what did you cook it on?
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18” wsm
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yum . Haven’t done a brisket in awhile . Looks good !
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Nice! It's making my mouth water. Anything you learn from the experience? Is there anything you would change next time?
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Nailed it! Nice smoke ring[emoji106]
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The only thing I might do is after about an hour or so close the bottom vent to the pencil width. And get a meat probe or two to put in it so I don’t have to keep opening the lid to check temps. And I learned, that keeping it wrapped in towels and in the ice chest, it stayed really hot for like almost 6 hours.
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The only thing I might do is after about an hour or so close the bottom vent to the pencil width. And get a meat probe or two to put in it so I don’t have to keep opening the lid to check temps. And I learned, that keeping it wrapped in towels and in the ice chest, it stayed really hot for like almost 6 hours.
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The cooler thing is impressive. I had a pork butt that cooked wayyyyy faster than I wanted it to. And I was serving guests than evening . It stayed in that cooler wrapped for 5 hours and it was still to hot to handle with my hands .
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So I did my first brisket on the weekend and sorry to say I failed.
It was tough. Had a couple good pieces in it. But epic fail.
I use a 22” Weber kettle.
Still not sure what I did wrong.
I used the smoke 2 thermoworks. Had a hell of a time getting and keeping temp at 225. For any length of time. Any advice anyone? I was trying to go for Texas flavoured. Which the flavour was great.
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The wife starts out 15-20 briquettes on each side and goes out every 3-4 hours and adds 10 more to each side.After 6 hours, she wraps it in foil, then keeps adding about 10 briquettes every3-4 hours. She keeps this up for about 14-16 hours. Then rests it in an ice chest for about2-4 hours. She doesn’t even check the temps...she has made it 3-4 times and knocked it out of the park everytime. So total time is about 18 hours.6 unwrapped, 8-10 wrapped, then rest in ice chest.
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If it’s tough, you most likely under cooked the brisket. Brisket has to be cooked to tenderness and not by temperature. Temperature is a good guide. Somewhere around 195 internal, start checking for tenderness using a thermometer probe. If it goes into the meat with ease and little resistance, it’s done. If not, continue cooking and re-check.
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Thanks. So I’ve tried a few things. And I have had great success.
So I changed my brand of briquettes and I used the snake method. Worked great. Just need to make sure now on rub and wood for a Texas brisket. That’s my goal.
Finally found a good KC rub and sauce for ribs I like. I have to make from scratch though.
Now I’m on too beef jerky this week. Gonna try that. Got a turkey tomorrow too.
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Nice job on the brisket. Definitely takes a few cooks and lots of mistakes to start turning out good brisket. My problem the first few cooks was the point and the flat cook at different rates. When I started turning the brisket every hour and using bricks to block off the flat or point (whichever was cooking to fast) that made the difference. A Full packer brisket is large on the 22in, especially if the brisket is over 11 or 12 lbs. So hard to keep it indirect sometimes. To echo everyone I've learned from...the most important thing is to not get impatient and cook to tenderness not temperature. If it jiggles and wiggles that's a good sign. Could be 198 internal or even as high as 210. I've heard stories of higher too. This was the last one I did (13lbs) on Monday...my 8th brisket and it was still a little dry on the flat. Getting better each cook though and so will you! Keep the fires lit
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Nice one
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The last one I did was excellent!
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Looks great! What rub did you use?
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A little blues hog bbq rub, and a lot of salt and pepper. Kind of light on the salt.
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A little blues hog bbq rub, and a lot of salt and pepper. Kind of light on the salt.
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I'll put that on my list of rubs to try. Good lookin cookin
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