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

[kanewtz]

1:49PM UPDATE

Brisket is at 201.6F....only 1.4F left to go

Pit is at 246.9F....and holding.

I will test for tenderness with my thermapen and to see what other spots are at when it hits 203F.

Seems like it is taking forever to hit 203F...but you can't rush meat.

Should I just poke through the foil with my thermapen to test for tenderness? Or unwrap it...then wrap it back up before going into the cooler?

Just curious...if I poke through I will have holes that won't be good? Juices will leak out?

[kanewtz]

2:15PM UPDATE

The brisket was done and took it off...probed in a few spots....was very tender.

Wrapped in another layer of foil and three towels.  Currently in a cooler awaiting around 4:45pm to slice it.

[TD]

One more bit of data please. Taste? I hope it was good.

[jcnaz]

Great documentation, thanks!

Sent from my SM-G930V using Weber Kettle Club mobile app

[TD]

Yes I agree. Thanks. Looks like the 26 is an awesome brisket machine. 10lb in 11hr 45min would have to be pretty steady temp control. Estimated bags or pounds  of KBB used?

[WMT]

Yes I agree, Great write up. Never knew the snake method would regulate temps so well. Thats really cool. I am going to try this method for ribs my next days off.

[kanewtz]

Sorry for the delay/no response here.

I will update tonight with pictures/more info of the cook.

[kanewtz]

Ok so here we go.

I left the probe in the Brisket and didn't end up slicing it until around 5:20pm.  It had fallen to 167F...which isn't that bad in my opinion.

Picture of when I opened the foil up.


After it was sliced.


Had amazing flavour and smoke taste.  Could of been a tad bit juicier, but was still very moist. Everyone loved it.

Also served some Bacon Wrapped Jalapeños and Pickles. Not shown is also stuffed muschrooms


For dessert i tried something new.  Peeled and scored two pineapples.  Put them on the rotisserie on my Genesis S-330 and put Pineapple Juice/Maple Canadian Whiskey in a spray bottle.
Turned the rotisserie on and the middle burner to low (without the pan) and sprayed it every 5 minutes.
After that I mixed Brown Sugar/Cinnamon and coated the entire pineapples.  Turned the middle burner off and put the two outsides ones on low.
Let them go for 45 minutes and put the pan under.

Took them off the bbq, cut the cores out and served them over warm vanilla ice cream!
Was awesome!


As an estimate as to how much charcoal i used, probably 3/4 of a 15.4lb bag, id say..but my kettle ran from 1:30am to 5:30pm the next day.....so not too bad really.

Let me know if you have questions!

[kanewtz]

Yes I agree, Great write up. Never knew the snake method would regulate temps so well. Thats really cool. I am going to try this method for ribs my next days off.

I personally wouldn't use the snake for ribs.  I did this on Saturday and ran out of a lot of space on the bbq.

The best method for ribs in use the baskets and put about 12 lit charcoal in them, then dump unlit on top.  Adjust vents and this leaves you with 80% of your cooking surface remaining for ribs.  I also place two fire bricks in front of the basket to ensure indirect heat.