Sunny & 65 Chicago / Brisket Anyone

[w3ber]

What to do on a Sunny mild day in Chicago? Hard to believe its February...

How about a brisket on ye old the kettle.



Its 3:00AM and time for some rub..



Kettle is up to temp.







Its 4:00am time to get her rolling.

[w3ber]

2.5 hours in and the kettle has settled in around 235.



A little fresh ground coffee



Decisions decisions?

[Kneab]

What is your setup?
Snake, minion, smokenator, SnS?
Hard to see in the pictures.
Almost looks like a brick in one of the pictures.

searching for a 26.

[w3ber]

Setup is bricks / foil on the grate / water pan on the foil.

I'm using the SnS method for the coals, not sure what to call that? Kinda like minion I guess...

I have a SnS on order.

[w3ber]

4.5 hours in did a check cleared the ash added coals. Rolling right along.

[BBQbot]

Looking good! Loving these prices for prime brisket at Costco, this has been my brisket source lately.

[w3ber]

10 hour check cleared the ash added coals. Added a double wrap in foil, and back on the kettle












Thanks BBQbot

[w3ber]

I think I nailed it all our guests said it was amazing!

[HoosierKettle]

Looks fantastic bud. Nice one


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[w3ber]

Thanks HoosierKettle

[Speedster]

Nice enjoy the fruits of your labor


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[w3ber]

Thanks Speedster

The cook was 11 hours stall was for about 4 hours around 155. While I have done briskets on my UDS, this would be the first brisket i have ever done on one of my Weber kettles. Didn't know if I could control the temp, turns out I can. Weather was a big help very light winds. I did notice the kettle lid I was using didn't seal properly so I used binder clips on the lid.  I was wanting a WSM now I'm kinda on the fence about that. Anyways going to order some Nomex gasket material for all my kettles that should help seal the lids on the kettles.

[kettlecook]

w3ber, that brisket looks really good. I've never smoked a prime packer.

As you might've found, the only thing I really didn't like about butts and briskets off of my UDS was that the fat in the fire overpowered the wood smoke. Regarding the Stubbs, I've used it extensively, and while it's a high char and "all natural" briquette, it took me quite some time to realize just the extent of the flavor and darker color it was responsible for. It's not nearly as flavor neutral as what I had thought, so I prefer to get my smoke flavor from the wood and whatever lump smolders in the kettle, using fully ashed over briquettes if any at all. It's just my preference, and I admit, I cheat nowadays with BBQ GURU PartyQ. But I've done many a kettle smoke without it. As you've found, a water pan and/or fire bricks are all you really need to turn your Weber grill into a great little charcoal smoker, but with lid fit and vent control being a huge factor. I've never tried the binder clips, but I have gotten out an old yard stick or tape measure and done some minor tweaking to many a kettle's bowl or lid. Only other thing I'd add is that I've really liked the butcher paper and 275*-ish temps for briskets. Just helps preserve bark texture and doesn't steam away that smoke flavor you worked so hard for.


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[kettlecook]

That's some butcher paper brisket.


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[WNC]

Looks great, nice cook!


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