Low And Slow on the 26" Premium Kettle (225F)

[TD]

Check for doneness. 
https://www.youtube.com/watch?v=-mDZ0_849NU

Butter? cold or room temp? Probably cooler firmer butter.

[TD]

Sorry, didn't notice the play on words in those vids.

[kanewtz]

Update!

So its been four (4) hours now.  Woke up from what I will call my "nap" seeing as how I didn't really sleep much.  Went to sleep around 3:45am...woke up at 6:30am.

Here is what my Smoke Wireless Receiver Shows.  Held quite well as you can see from the pit temp and the meat temp!. Going to bring it up to 160F then wrap it...although it is creeping up in temp slower now than at the beginning. In the first hour it rose like 45F...now its slowly but surely climbing about 1 degree per 5 mins or so.  Just waiting for the stall.


Top Vent Setting


Lower Damper Setting


Current amount of charcoal left in snake at what the meat looks like. Only burnt about 25% of the snake I made...I rotated the meat a bit just to ensure it is an "indirect" as I could make it.


Think everything is going ok?  Comments? Questions? Concerns?

[kanewtz]

If for some reason you decide you need to move inside to the oven to finish, I would setup the probes there also. Put a pan under it and don't trust the foil. Purists with laugh at this but I am a lazy cook.

Will do..I have a Chef Alarm...so i can use the same Pro Series probe currently in the meat and just hook it up to there.

My oven is also fully natural gas....so it gives a nice heat!

[TD]

That second notch position on the bottom vent looks very familiar. And I have a 22. Could it be the same on a 18 as well? Looks tasty! Hope ya'll have a nice Victoria Day.

[kanewtz]

That second notch position on the bottom vent looks very familiar. And I have a 22. Could it be the same on a 18 as well? Looks tasty! Hope ya'll have a nice Victoria Day.

I think all Weber Kettles with the One Touch have the same setup on the bottom...the only one that is different is the Summit Charcoal which has a decided place for "smoking" shown on the ash catcher.

[kanewtz]

8:30am Update:

Pit Temp = 224F
Brisket Temp = 149.6F

The brisket rose about 9 degrees in 2 hours.

Will wait for around 160F to foil and put back in.

Stay Tuned!

[kanewtz]

10:00am Update:

Brisket was showing around 151F and not moving for an hour. Figured I hit the stall.

Took it off, but made the mistake of taking the probe out...when I put it back in, it is now showing ~145F...hope this isn't going to be an issue?

Pic of when it came off the Kettle.

[demosthenes9]

Looks a little light on the bark for me. 

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[demosthenes9]

Then again, I usually don't wrap

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[1buckie]

Kick the temp up just a little & it will move along more smoothly.....you could go to 250~260 without any ill effect....

[kanewtz]

Looks a little light on the bark for me. 

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Ya, I was curious about that...but it didn't change colour for a few hours so I figured the Mahogany colour would suffice.

[kanewtz]

Kick the temp up just a little & it will move along more smoothly.....you could go to 250~260 without any ill effect....

BBQ won't go above 225F no matter what I do at the moment. 

Brisket is at 163.8F...and powering through the stall.

If time is pressing later, I will put it in the oven at 260F and finish it off for around 3:30 so I can let it rest in a cooler for 2 hours or so.

Pretty sure I can't mess this up now? Or can I? :/

[kettlebb]

If you move the probe you will release juices in that spot and you can see the temp drop. No biggie. It will come back up. Don't try to rush it.  It's done when it's done, probe tender. I love brisket but each one I've done has been slightly different.


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[kanewtz]

12:30PM UPDATE

PIT TEMP = 247F
Brisket TEMP = 184.7F

Coming along nicely...hoping to be done by around 2pm so I can put in a cooler and rest for 3 hours