This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you are a member you must log in now. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

Stacked Brisket

  • Filter
  • Time
  • Show
Clear All
new posts

    Stacked Brisket

    Weber man, no frills.

    Gotta cook two packers, so how about stacking them? Which way would you stack? Going salt-pepper dry rub. Starting early tomorrow morn, already rubbed. Serving late afternoon. Texas crutch = yes. Trimmed, no injection. Garnish/toppings will be on the fly.

    Problem with the Weber is heat. Gets too hot. Realize I'm from the smoking-cooking, flaming-done BBQ background. You know the style, fire a pyramid of Kingsford and pray. Would love some guidance on number of plain-jane Kingsford briquettes. I'm now well institutionalized thanks to Meathead: reverse sear/slow cook many cuts.

    Beans. Planning a dutch oven of beans to help indirect heat.

    Wife made bread, I can't let her down. Well that wouldn't be a first, but I don't want to again. <ouch>

    We're setup with a few thermometers, and attempt to regulate temps exactly. Love the science bent, but of course there's no pure science for flavor.

    Thoughts? Suggestions?

    What Weber you cooking on?

    I wouldn't stack by any means.


      Welcome, I concur with no stacking. If you have the 22" Weber kettle which I am assuming by the charcoal you can take a look at this, I posted how I kept a really long burn going with minimal coals.


        Perfect comments, thanks. Yep, Weber 22. Couple holes drilled for my probes. Otherwise stock. I'll give John's method a whirl.

        Have you tried the recommended Texas sauces? I'm not a big sauce guy.

        Going to cook whole. This is the beginning of the experiment. Gotta start somewhere.

        I'm wide open to suggestion, BBQ4FUN!


          Meathead's Texas Mop Sauce compliments brisket nicely. I leave out the beer, and add some Wondra flour (while cooking a little longer) to thicken it up some.

          In Texas the traditional barbecue sauce recipe is usually more like a tomato soup, thin and spicy, it penetrates the meat.

          I add a little water when I crutch, that also provides some nice gravy/juice when it is complete.


            Ran two webers, one for each brisket using John's fuse. Worked pretty well. Outside temp was steady between 58 and 62 degrees, we got 3 hours of cooking time with 12 starting coals and 40 in the fuse.

            Instead of sauce we made a large pot of beans that simmered below the meat while cooking. I think the beans were better than our meat. We'll spiral the process a few more times, it's getting better (this is our second stab).

            Thanks for the recommendations, good fun.


              Yeah, drippings bring nuttin' but goodness.


                Too late for this cook, but I found a recipe for a sauce, for those who need it, from LBJ's Pitman, Walter Jetton. It's a good thin sauce with awesome flavor. Not a bad addition for leftovers when the brisket gets a little dry.

                1 1/2 cups water
                1 cup ketchup
                1/2 cup cider vinegar
                3 stalks celery, chopped
                1/4 cup butter
                1/4 cup Worcestershire sauce
                2 tbsps chopped onion
                3 bay leaves
                1 clove garlic, minced
                1 tsp sugar
                1 tsp chili powder
                1 tsp paprika
                1 tsp salt
                pinch of black pepper

                Mix all ingredients together. Place in a saucepan and bring to a boil. Remove from heat and strain.
                Makes about 3 cups

                (Personally, I skip the celery because I never have any in the house.)



              No announcement yet.


              These are not paid ads, they are a curated selection of products we love.

              All of the products below have been tested and are highly recommended. Click here to read more about our review process.

              Use Our Links To Help Keep Us Alive

              Many merchants pay us a small referral fee when you click our “buy now” links. This has zero impact on the price you pay but helps support the site.

              A Propane Smoker That Performs Under Pressure

              The Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker is the first propane smoker with a thermostat, making this baby foolproof. All you need to do is add wood to the tray above the burner to start smokin’. Click here to read our detailed review.

              Bring The Heat With Broil King Signet’s Dual Tube Burners

              3 burner gas grill

              The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood including dual-tube burners that are able to achieve high, searing temps that rival most comparatively priced gas grills. Click here to read our complete review.

              The Cool Kettle With The Hinged Hood We Always Wanted

              It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make their 22″ Pro Cart a great alternative! Click here for more about what makes this grill special.

              Our Favorite Backyard Smoker

              The amazing Karubecue is the most innovative smoker in the world. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat-controlled oven. Click here for our review of this superb smoker.