Quite a fun cook! I loaded the Ranch Slow n Sear with Jealous Devil XL lump and one large chunk of Pecan wood buried that caught at about the one hour mark which ensured a light sweet smoke. The roast was seasoned with Lane's Brisket rub using Worcestershire sauce as a binder. Hot water in the SNS water trough and brisket on for 6 hours at 240F to IT of 160F then wrapped in butcher paper soaked with water and beef bullion broth for another 9 hours to IT of 206F. Wrapped in a towel and into the cooler for a 4 hour rest with IT ending up at 150F. Cut it in half and wrapped it in foil and into the fridge for Sunday dinner on the 5th. Sides included scalloped potatoes, corn on the cob all on the Weber Summit and blackeye peas. Best brisket I've ever made and happy about that! Timeline: on at 9am 7/4, wrapped at 3pm, off the grill at 12 midnight 7/5 and finished resting at 4am 7/5. That 4am alarm wasn't the best, but I was excited to see the end result.
Hope you all had a wonderful holiday weekend.....
Cheers!
Did the full slow n sear run that whole time on the initial fill or did you need to add more charcoal? I know it holds a mountain of coal. That made some good looking eats!
Quote from: ASpitzer on July 06, 2026, 08:58:07 AMDid the full slow n sear run that whole time on the initial fill or did you need to add more charcoal? I know it holds a mountain of coal. That made some good looking eats!
Thanks so much Anthony! Yes, it ran on the initial load and I didn't have to add any. Still had plenty left for a few more hours if needed. I did refill the water trough one time at the wrap... Pretty stoked at the performance.
That's excellent! 15 hours and a few hours left sounds great. Refilling the water trough isn't a big deal.
Nice, but A LOT of work! I'm sure the reward was well worth it though. Congrats! I'm pretty sure you have a WSM though. Curious why you didn't use that.....
Quote from: Babekyu on July 06, 2026, 01:56:00 PMNice, but A LOT of work! I'm sure the reward was well worth it though. Congrats! I'm pretty sure you have a WSM though. Curious why you didn't use that.....
It was a lot of work - but I was on call and had to stay close by, so perfect opportunity to try out the SNS for a long cook. True, I have a 22 and 18 WSM and while those are fun to cook on as well, I wanted to cook on the ranch this time to see how long the SNS would go. It passed with flying colors!
Looks great, fair play! I look forward to the day I can do something true low n slow, life's mega busy at the moment so it's always last minute and hot n fast to feet the hungry mob!
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Beautiful Brisket ! ! !
Impressive that you were able to complete the cook (with charcoal to spare) with one load in the SnS.
Back when I was competing, I always had to reload my WSM, even when I used a CyberQ . . .
this is what an offset is for......
Quote from: vader on July 09, 2026, 04:34:34 AMthis is what an offset is for......
I've never had one - understand that you have to heat the wood splits and throw one on every 45 mins to an hour during the entire cook. Would be interesting to try one but seems very time consuming.
What brand do you have and recommend? Let's see your offset briskets, would be interested to see the results.
Cheers
I have the smallest Lone Star Grillz offset 20' x 36"
I can't see how to insert an image on this site.
Quote from: vader on July 10, 2026, 06:13:45 AMI can't see how to insert an image on this site.
If you click the Preview button first, you should see where/how you can upload pictures. You can also do it through Tapatalk/Weber Kettle Club.
Got it, thx! My pictures were also to big.
@vader that's a really nice setup with a nice looking brisket! I've heard good things about Lone Star Grills... Pretty sure that would be my choice as well and would open up a whole new world of BBQ for me. Maybe after I retire I'll have time to learn on one of these.
Thanks so much for sharing!
Cheers
Thanks! I was fortunate to find a one owner barely used LSG a couple of years ago online. Knowing that I would be retiring by the end of that year, I treated myself to an early retirement present. I don't seem to use my WSM22 very much anymore, but I still use my kettles & all of their accessories. The key to a decent offset smoker is finding a good wood source. I have found a logger who sells to BBQ restaurants, I am able to buy a ½ rick of wood for $60, which is cheaper then 3 bags of JD lump.