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Weber Kettle Brisket

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  • AZRedneck
    Club Member
    • Sep 2016
    • 360
    • Arizona. 90 miles from water and 9 miles from hell.
    • Pit Barrel Cooker
      Weber Kettle 22.5
      CharBroil Gasser 5 burners
      3 x Thermapen
      MAV 732
      Anova Sous Vide

    Weber Kettle Brisket

    Did a 14.5 pound packer last night, came in just under 11 pounds trimmed. I dry brined for about 30 hours with salt and pepper, no other spices after that. I used the snake method for coals. This was a mistake due to the fact that I had to: 1) keep turning the grill grate to keep the meat on indirect heat 2) drip pan wasn't always centered to catch the drippings 3) The meat wound up sitting over direct heat while I added coals to the end of the snake, more about that in a minute.

    My snake was 2 coals wide and 2 coals deep. I used 4 small chunks of mesquite for smoke. I found the sweet spot of 240F with the top vent all the way open, and the easy clean vent set to 1/4 open. It stayed rock solid for 6 hours, which made me very happy.

    Then, around midnight, for no apparent reason at all, the wind started blowing, and I mean blowing hard! My flags were straight out, and the temps went crazy. First they dropped, then shot up to 320 in about 10 minutes. I was on crazy damage control for a while, and closed the bottom vent almost completely to compensate. Then it dropped to 210, then back up, then down. I felt like one of the fellas in this video for a while. https://www.youtube.com/watch?v=Pk7yqlTMvp8

    After about 3 hours of this, the wind died down, and I got it all back under control. However the damage had already been done. Between Fact #3 above and the crazy high temperatures, the bark got pretty darned tough on the edges, and quite dry to the point of flaking to pieces when sliced.

    I smoked it for 16.25 hours to an IT of 200, soft as buttah! Wrapped in foil, then put it in my oven @170F for 2 hours. It was still at IT of 185, so I let it sit (still wrapped) until it dropped to about 140-150, then the carving began.

    Once you chiseled your way past the bark, the innards were excellent! Tender, juicy, and a great smoky flavor. I rate it a success considering the fact that I was in direct conflict with Mother Nature for a while. Here's the proof in pictures.

    Click image for larger version

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    Kinda hard to see, but here's the coal setup with pan. I started with about 1 inch of hot water I took from boiling to the pan.

    Click image for larger version

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    19 inch long brisket on a 22.5 inch kettle. This was a super tight fit, but it fit, so it got smoked.

    Click image for larger version

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    Here it is after the rest.

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    Here you can see the flaky bark. The good thing is it was still edible!

    Click image for larger version

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    Still, it was juicy and yummy!

  • Cheef
    Banned Former Member
    • Oct 2015
    • 676

    #2
    That bark is exactly what I STRIVE for. That is a nice looking brisket.

    Comment

    • Jerod Broussard
      Moderator
      • Jun 2014
      • 10029
      • East Texas
      • Pit Barrel Cooker "Texas Brisket Edition"
        Weber One Touch Premium Copper 22" Kettle (gift)
        Slow 'n Sear for 22" Kettle
        Weber One Touch Premium Black 26" Kettle (gift)
        Slow 'n Sear XL for 26" Kettle (gift)
        Weber Smokey Joe Gold
        Weber Rapid Fire Chimney
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        Maverick ET-732 White
        Maverick ET-732 Copper
        2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
        Thermoworks Thermapen w/ Back light (gift)
        Thermoworks Timestick
        Cambro Model 300MPC110 w/ Winco SS Pans
        B & B and Kingsford Charcoal
        B & B Pellets

      #3
      I read the word "mistake" in your post. After viewing the pics I'm not so sure you know what a "mistake" is.

      Awesome cook!!

      Comment

      • HawkerXP
        Club Member
        • Jul 2016
        • 6331
        • Virginia
        • 2 Weber Performers, 1 kettle, 1 Smoky Joe and a PBC
          Thermopops
          Dot and Chef Alarm with probes
          Slo n Sear
          Cold beer

        #4
        Flaky bark, mmmmmmmmmmmmmmmm Love it!

        Comment

        • lschweig
          Former Member
          • Jul 2014
          • 979
          • Oswego, Il

          #5
          Looks Damned good to me with the obvious juiciness, smoke ring, and bark.

          Comment

          • Huskee
            Administrator
            • May 2014
            • 15578
            • central MI, USA
            • Follow me on Instagram, huskeesbarbecue

              Smokers / Grills
              • Yoder loaded Wichita offset smoker
              • PBC
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              • Slow 'N Sear Deluxe Kamado (SnSK)
              • Masterbuilt Gravity 560
              • Weber 22" Original Kettle Premium (copper)
              • Weber 26" Original Kettle Premium (black)
              • Weber 26" Original Kettle Premium (light blue)
              • Weber Jumbo Joe Gold (18.5")
              • Weber Smokey Joe Silver (14.5")
              • Brinkmann cabinet charcoal smoker (repurposed)

              Thermometers
              • (3) Maverick XR-50: 4-probe Wireless Thermometers
              • (7) Maverick ET-732s
              • (1) Maverick ET-735 Bluetooth (in box)
              • (1) Smoke X4 by ThermoWorks
              • Thermapen MkII, orange
              • ThermoPop, yellow
              • ThermoWorks ChefAlarm
              • Morpilot 6-probe wireless
              • ThermoWorks Infrared IRK2
              • ThermoWorks fridge & freezer therms as well

              Accessories
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              • Anova Bluetooth SV
              • Kitchen Aide mixer & meat grinder attachment
              • Kindling Cracker King (XL)
              • BBQ Dragon
              • Weber full & half chimneys, Char-Broil Half Time chimney
              • Weber grill topper
              • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
              • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
              • Pittsburgh Digital Moisture Meter

              Beverages
              • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
              • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
              • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
              • Most favorite beer: The one in your fridge
              • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
              • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
              • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

              About me
              Real name: Aaron
              Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

              Occupation:
              • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

            #6
            Nice! The thing about temps bobbing up & down like that is the meat couldn't care less, it just drives the human nuts. Have you considered a Slow 'N Sear for your kettle? It takes a lot of the fuss out of a brisket cook, or any smoking on the kettle for that matter.

            Comment


            • AZRedneck
              AZRedneck commented
              Editing a comment
              Last night I was really wishing I had one. I told Mrs Redneck this morning about my ordeal, and mentioned how much I hope Santa brings me one for Christmas.

            • gijsveltman
              gijsveltman commented
              Editing a comment
              Huskee I'm doing my first brisket on the Kettle this weekend. It weighs 12# untrimmed. I have a Slow 'N Sear, but Meathead's recipe says I should place a water pan below the brisket. Should I do this for this cook and not use the SnS water tank, or both?

            • Huskee
              Huskee commented
              Editing a comment
              gijsveltman, use Meathead's recipe for the meat know-how, but use ABC's recipe for cooking it with the SnS. Use its water reservoir and you don't need anything below the meat except foil to catch drippings and contain the mess.
          • RonB
            Club Member
            • Apr 2016
            • 13547
            • Near Richmond VA
            • Weber Performer Deluxe
              SNS
              Pizza insert
              Rotisserie
              Smokenator 1000
              Cookshack Smokette Elite
              2 Thermapens
              Chefalarm
              Dot
              lots of probes.
              CyberQ

            #7
            If this is a mistake, call me when you get it right. My number is BR-549, (Hello Junior wherever you are ).

            Comment

            • Mr. Bones
              Charter Member
              • Sep 2016
              • 10035
              • Kansas Territory
              • Grills / Smokers
                *********************************************

                Kingsford 24" grill (Free) 'Billy'
                Brinkmann Smoke n Grill
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                Weber 18" Kettle ($30 CL) 'Lil' Feller'
                Weber Smokey Joe ($25 CL) 'Lil' Brother'
                Weber 22.5 Master Touch '93 P Code Blue($85) from fellow WKC member Bmitch 'Elwood'
                Weber 22.5 Bar-B-Q Kettle '69-'70 "Patent Pending" Red ($80) from fellow WKC member dwnthehatch 'Maureen'
                Weber 22.5 OTS DD Code Black ($40 CL) 'DeeDee'
                Weber 22.5 OTS DO Code Black ($15 CL)
                Weber 22.5 OTS E Code Black ($20 CL
                Weber 22.5 OTS EE Code Black ($20 CL

                Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
                Weber "H" Code 18.5" WSM '86 ($75 CL)
                Weber " " Code 18.5" WSM

                Weber 26.75, $199 NFM clearance !!!
                Weber SJS AH 'Lil' Brother'
                Weber SJS AT 'Lil' Sister'
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                Weber SJG M Code 'Lil Traveller'
                Weber SJS AH Code 'Kermit'
                (Lime Green)
                Horizon 20" Classic, w/baffle/tuning plate (FREE)
                Good One Open Range, (FREE), Monthly Prize from AR giveaway!!!!



                Thermometers:
                *********************************************
                Ol' Skool Bi-metal probe pocket thermo, that has checked / served ~ 1,000,000 meals in my possession, easily...
                Maverick ET-732, (Black)
                Thermopops, (Red, Yellow, Green)
                ThermaPen Mk4 (Black), THANKS!!! to jgjeske1
                Blue ThermaPen Mk4
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                ThermoWorks IR-GUN-S
                ThermoWorks Smoke
                ThermoWorks Open Box Smoke
                4 Pro Series cable extensions
                Smoke Gateway

                Accessories:
                *********************************************
                2 Slow 'N Sears, Slow 'N Sear XL, Grill 'N Griddle
                BBQ Vortex, 2 Hovergrills, Top Deck
                Warming shelf
                MyWeigh KD-8000Kitchen Scale
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                Acoustic Guitars/Electric Guitars/Basses/1928 National Duolian/Harmonicas/Banjo Washboard, Spoons, kazoos, pocket comb with wax paper, egg shakers ;-)
                Bear Paws
                Meat Rakes
                BBQ Dragon/Chimley of Insanity, Dragon Wing Shelves (x2 ea.)



                Cookware:
                Probably a ton of cast iron, mostly very old...still cookin'
                G'Ma's Piqua skillet, :-)( They went out of business in 1934~)
                '60's Revere Ware (Mom's), + others found elsewhere
                60's CorningWare 10-cup percolator (Mom's) Daily driver
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                Tramontina 6.5 qt Dutch Oven

                Cutlery, etc.:
                Shi*-ton of kitchen/chef knives, most sharper than my straight-razors are. (Better steel!) Chicago Cutlery, Old Hickory, various, including some nice German stuff ;-)
                Dexter 12" slicing knife, 6" Sani-Safe boning knife
                Smith's Tri-Hone Natural Arkansas Knife Sharpening System
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                Tableware
                Daily driver:Washington Forge Mardi Gras, Navy / Cobalt Blue
                Dinner: Guests: Washington Forge, Town and Country
                Fancy / Formal: Family silverware

              #8
              AZRedneck Looks fantastic! Great job on yer cook!

              Comment

              • HorseDoctor
                Charter Member
                • Sep 2014
                • 1147
                • Central Iowa

                #9
                Oh yea... I'd eat that!!! A lot of it!

                Comment

                • DWCowles
                  Founding Member
                  • Jul 2014
                  • 9702
                  • Smiths Grove, Ky
                  • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

                  #10
                  Beautiful

                  Comment

                  • fuzzydaddy
                    Charter Member
                    • Nov 2014
                    • 4973
                    • Winchester TN
                    • Hardware
                      Blackstone 36” Griddle.
                      Slow 'N Sear Deluxe Kamado & Kettle Grill.
                      Slow 'N Sear (1.0, Deluxe, 2.0).
                      DnG Pans/Racks, Easy Spin Grates, Elevated Cooking Grates.
                      Weber Chimney Starters (regular and compact).
                      Joule, Instant Accu Slim.
                      GrillGrates.
                      Maverick XR-50 [my favorite].
                      ThermoWorks Smoke & Gateway, Thermapen, Thermapop, ChefAlarms, DOT, probes

                      Consumables / Favorites
                      KBB (short cooks), Weber (long cooks), B&B Hardwood Briquettes when I'm out of Weber.
                      Ribs (beef & pork), Pork Butts, Chuck Roasts, Pork Tenderloins, Shrimp, Fajitas.
                      SnS Grills salt free rubs: Not Just for Beef & Rocky’s Rub.
                      MeatChurch Holy Cow. MMD, BBBR, S&G, Herbs de Provence, SPG.

                    #11
                    Gorgeous brisket. You did great!

                    Comment

                    • Shane Rakow
                      Club Member
                      • Oct 2016
                      • 568
                      • Nebraska
                      • Traeger Pellet w/ add-on Cold Smoker attachment (2008)
                        Weber-22" Kettle w/SnS Plus (2002)
                        Brinkman Bullet Smoker (super old)
                        Little Chief (really, really old)
                        Kenmore Propane 4-burner w/Searing Station (2015)
                        Burn Pit (1992)
                        ThermoWorks Smoke (2016)
                        ThermoWorks Thermapen (old, waiting to win a new one)

                        Favorite Dog Breed: German Shorthair Pointer
                        Favorite Car: The ones that start
                        Favorite Month: October
                        Favorite Steak: Ribeye, rare, and reverse seared

                      #12
                      Good lord, i'm still looking for the mistake.

                      Comment

                      • Baker Dan
                        Charter Member
                        • Nov 2014
                        • 338
                        • North Eastern IL. McHenry County

                        #13
                        I hope my first will look half as good

                        Comment

                        • AZRedneck
                          Club Member
                          • Sep 2016
                          • 360
                          • Arizona. 90 miles from water and 9 miles from hell.
                          • Pit Barrel Cooker
                            Weber Kettle 22.5
                            CharBroil Gasser 5 burners
                            3 x Thermapen
                            MAV 732
                            Anova Sous Vide

                          #14
                          Thank you everyone for you kind words! If this is the worst I ever get, I suppose I'm ok with it.

                          Comment

                          • scottdware
                            Club Member
                            • Apr 2016
                            • 42
                            • Grand Rapids, MI

                            #15
                            Looks amazing, well done, sir!

                            Comment

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                            We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
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