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Stacked Brisket

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    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.


          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.)



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