Hello,
I woke up this morning and decided it was time to face my fear and attempt my first "low and slow" cook in my 4-week old weber kettle.
945am we jump in the car and head to the local store and I picked up some "mesquite wood chunks"
Stop at my local butcher and bought a 2kg brisket (obviously not a full brisket, this appealed to me as its only my wife and I and our 15-month-old daughter)
1030am- Set up the "SNAKE" method and place wood chunks every few inches.
11am- and the brisket is on, I at the time took a punt and decided to place fat side down- I should have checked but mustard and rub were all over me so I ran with it, I had a drip tray with apple juice.
* I had 1 Igrill probe into the thickest part of the meat aswell as the igrill ambient probe.
* Grill sitting between 110-140C throughout the cook
brisket reached an internal temp of 65c and I wrapped it. this happened quite quickly and it was at this time I thought perhaps my probe wasn't reading correctly. I decided to put in another probe on the other side of the brisket and the temp matched so I proceeded to wrap with foil and return.
345PM hits and my brisket is at 92c and apparently done, this didn't sit well with me as it felt like a short cook, it was, however, a small brisket and my first!
I wrapped it in foil again, wrapped a towel around and placed in the oven for safekeeping.
500pm I unwrapped and served. the brisket had a great smoke ring but that was about it lol. it was quite dry and definitely wasn't as tender as you would expect a brisket to be.
the positive out of this is I'm no longer scared of temp control on the kettle, it certainly wasn't as hard as I thought.
I'm going to attempt another one (of similar size) next weekend and would love some help and advice to improve it!
thanks
Terriblecook