First Brisket on the Weber - Need advice pls

[Medusa]

Ready to go - 7AM



Ready to crutch 11AM


Next shots will be Ready to Cambro, Sliced and Ready to EAT!

--Ed

[Dewesq55]

I'm curious why you use the grate clip on the food probe.

[DWCowles]

Medusa The brisket has a great color

[Medusa]

Dew,

Read that grate clip adds some stability on the food probe. Keeps is from leaning over - I guess.

[Medusa]

Fighting the Cooker temp.

OK, so after the crutch, the cooker temp kept climbing up. Around 266, I popped the top and knocked it down to around 149. Back up to 253 PDQ! WTF?

I've seen this before, and I started wondering. Using a Full Fuse, the 1st half goes reasonably well; the 2nd half is a battle trying to keep it close to 225. What's going on?

Duh! Where's the cooker probe located? Sure enough, right above the hottest coals in the fuse!

Moved the probe opposite of the lit fuse. All is progressing well, we're @ 226 and the brisket is @ 185. Both vents are @ 1/4, might need to open the exhaust soon.

"It's Always Sumthing"... Rosanna Danna

[_John_]

Sounds like it is going well, i've had that probe issue before myself, real head palm.

[Medusa]

Just lit 10 coals. Cooker temp dropping; brisket @196

[Medusa]

Success! Will send final pics tomorrow. Great learning lessons here - mostly about fuse. Can't wait to "analyze" data from cooking log. Cook was exactly 9 hours before going into faux. 3.28 lb brisket - HOF.

--Ed

[Medusa]

Good Morning! Here they are:

Ready to Cambro



Ready to EAT!



Should I have kept (some of ) the juice with the meat when I put it in the Faux? #1 used it with the Black Eye Peas and I mixed some in with the left over Mahogany Chicken Sauce. YUM! We also had #1's Best Potato Salad.

Thanks for all of your help!

--Ed

[Huskee]

Killer smoke ring on that thing! It looks dry though, was it? I like to save the jus in the foil and just move it straight from the smoker to the fo-bro, then use it to dribble back on the slices at chow time...but using it in the peas and sauce sounds like a worthy trade.

[Medusa]

Yes, it was a little dry, but it was ( and is ) really good. Very happy with the smoke ring, too. Yes, next time I'll keep some jus with it in the cambro.

I was close to moving the cook to the oven when I realized the fuse was spent. I lit 10 briqs and added it, but still not enough. Brisket was @ 196, so 30 minutes later ( I'd decided that I wasn't going to be beaten ) added 12 more. Ran a little hot ( peaked @ 248 ), but 36 minutes later, the brisket hit 203.

Funny thing about the fuse. I looked at it and saw some of the coals appeared to be still partially black. Thought all was well. When I added the 10 briqs, I touched them with the tongs and they crumbled to ash. Now I know what to look for as we approach the 7+ hour mark.

BTW, hinged Weber Grate is a lifesaver ( and necessity )

--Ed

[Medusa]

Yep, next time going straight from the cooker and into the faux. Keepin' all that jus - LOL! Got the fuse thing covered for the next long cook.

[The Burn]

Nicely done and nice post!

[Medusa]

Thanks! I learn from everyone on this site. --Ed

[(Guy)]

Wow Ed that was a great post. I have not cooked a brisket yet. So I had no comments during your cook. However I did learn from your cook. Thanks a lot.

Guy

[Medusa]

(Guy), thanks! We're all here to help, brother!

Injected with beef broth overnite, but not sure exactly when I should salt it. Think I only had salt down for 30 minutes before applying BBBR (saltless) for 2 1/2 hours. That stuff is good! Used Ancho and Chipolte variation.