So I finally came around to doing a brisket on the kettle. I’ve done many briskets in my career as a caterer, but thought I’d try it out on the 22” kettle this time. Here are my results.
4 hours in, and a nice even bark is starting to set. The Slow n Sear provides an efficient 2-zone cooking environment for brisket. I used some firebricks to help manage and distribute the heat more evenly. For fuel I used Kiawe chunks and post oak chips along with the Kingsford Blue.
At 8 hours I wrapped in some butcher paper after a nice bark was set. A little wagyu beef tallow was added to the wrap. Thanks for the tip Mr. Yoder! [emoji6]
After 14 hours (3 am), it was time to rest this badboy. I usually pull at around 190 on my offset, but the probe was still a bit snug so I let it go a bit further.
And here are the results…
After resting in a cooler for 3 hours I unwrapped it and was very impressed with the results. It was moist and tender with a great smoke ring. It was a very good brisket, but not a great one in my opinion in terms of flavor. I did find it a little less intense in smokiness compared to ones I’ve done on my offset smoker. Maybe has something to do with the wood or coals I’m using, or how well seasoned the cooker is. I’m really not too sure. But I’m thinking to try lump coal next time, and maybe add a little more wood chunks in the mix.
Still, it was a really good brisket that the family absolutely enjoyed. I will definitely be cooking more brisket this way in the future. With some tweaks, I’m sure one can produce results on a kettle that can rival some of the best cookers out there! Not to mention the easy clean up and usually cheaper fuel cost. It’s really a no brainer!
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Topic: First Brisket on the Kettle (Read 518 times)
