The Costco by me (Bellingham, WA) has full packer briskets in the 14-16LB range if I remember correctly. I have a 22" Weber Kettle with a SnS. The briskets look wonderfully big. Will I have enough indirect space on my grill to cook a brisket of that size?
Also, is brisket a food that survives freezing and reheating reasonably? My taste buds don't notice a huge drop-off in quality between "fresh" pulled pork and pulled pork out of the freezer. Is brisket similar or does it suffer more from freezing/reheating?
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I'd go for the smaller packer brisket, but yes a 14lber should fit on your 22". Here's a pic of a 14lber (pre-trimming) on mine...but not all are the same shape/length of course. I'd go small until you're sure what weight you can go up to. As fas as freezing, do you have a vac-sealer? That's the best way. If not, you'd probably be just fine in a ziploc. I can tell the difference more with beef than pork, but it might just be me.
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Yes it will fit but you will be loaded. Like Huskee said and you are better off.
I think beef beef is less forgiving when freezing but it's will still be delicious. Vac seal or package in smaller portions. You can also wrap tightly in plastic wrap and store in larger zip tops if you don't have a vac seal that way you pull out portions each time and not expose the rest of the meat.
dustbuster, by the time you trim it up (including cutting off the too-thin areas of the flat) you will have room. I recommend following Meathead 's recipe for Texas Mop Sauce. It's awesome, and it gives you a way to recover in the event the meat turns out dry. I freeze slices of brisket, portion sized, in ziploc bags with all the air squeezed out and it reheats in the microwave just fine. A vacuum sealer would probably be even better. I find that the bold flavor of brisket survives the freeze/thaw process better than most meats.
Thanks all! What I am hearing is that I shouldn't let me cooking space stop me from trying a brisket. But also that MCS would be quite justified re: a Pit Barrel Cooker
How are you setting up your 22"? I'm putting a brisket in this long weekend - I'll document everything and do a post. Anyway, I don't have an SnS on this one, so this is how I'm setting it up to lower temp and get plenty of real estate:
For the 22†if you have a 15lb and trim it it may fit. If not I’ve folded the flat end underneath and gotten by. Since it’s thin it cooks okay doubled and later in the cook after things shrink up a bit you can unfold and get the bark on it.
I have also split and stacked and had it come out okay. There is always a way.
How are you setting up your 22"? I'm putting a brisket in this long weekend - I'll document everything and do a post. Anyway, I don't have an SnS on this one, so this is how I'm setting it up to lower temp and get plenty of real estate:
This is the way I’d go on a 22â€...your biggest concern will be overcooking the side closest to the fire.
It's never happened, I've done plenty of different meats this way and seen no difference between the inner and outer sides. The vertical drip ban doesn't seem to radiate heat.
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