First brisket cook on the Weber 26" kettle. Lit 8 B&B briquettes around 7:30 am in the dark:
Buried a couple of chunks of Hickory and one on top:
Brisket went on at about 8:20, running between 225 and 250: Dry brined the night before then just added black pepper before putting it on.
Looking good a couple hours later:
Wrapped after about 5 hours, tried to crank up the heat to 300. Fought with that, overshot to about 335, finally settled in around 300 for about 2 1/2 hours. Then into a cooler for about an hour and a half. The result was pretty darn good if I do say so myself. No complaints from the neighbors and lots of compliments. Nice and tender but still sliced well. Very tasty.
Certainly not as easy as on the pellet grill. Next one may be on the pellet grill just to see how they compare. This is just my second brisket. The first one I did on the pellet grill and it was pretty bad. Learned a lot from my mistakes on that one...
Buried a couple of chunks of Hickory and one on top:
Brisket went on at about 8:20, running between 225 and 250: Dry brined the night before then just added black pepper before putting it on.
Looking good a couple hours later:
Wrapped after about 5 hours, tried to crank up the heat to 300. Fought with that, overshot to about 335, finally settled in around 300 for about 2 1/2 hours. Then into a cooler for about an hour and a half. The result was pretty darn good if I do say so myself. No complaints from the neighbors and lots of compliments. Nice and tender but still sliced well. Very tasty.
Certainly not as easy as on the pellet grill. Next one may be on the pellet grill just to see how they compare. This is just my second brisket. The first one I did on the pellet grill and it was pretty bad. Learned a lot from my mistakes on that one...
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