In the next week or so I will be attempting my first beef brisket. The local butcher had whole Wagyu brisket on sale for $9.00 a pound and I couldn't pass it up as its regularly $25.00 a pound. Asked for the smallest one they had and ended up with a 12 pounder.
I understand this could be a 10-12 hour cook and wondered if I should use the snake method on my weber kettle or use the slow and sear. I know the snake will burn long enough and is easy to add on to but gives me a smaller cook area.
The slow and sear will provide a larger cook area but I'm worried about keeping it going for that extended time. I've done 6 hour cooks with out an issue or having to add coals. But this brisket is going to take twice that long.
Any advice on how to maintain the low temp on the slow and sear for 12 hours? How to add coals when needed?
Of course any advice on cooking a brisket is always welcome.
Dave
I understand this could be a 10-12 hour cook and wondered if I should use the snake method on my weber kettle or use the slow and sear. I know the snake will burn long enough and is easy to add on to but gives me a smaller cook area.
The slow and sear will provide a larger cook area but I'm worried about keeping it going for that extended time. I've done 6 hour cooks with out an issue or having to add coals. But this brisket is going to take twice that long.
Any advice on how to maintain the low temp on the slow and sear for 12 hours? How to add coals when needed?
Of course any advice on cooking a brisket is always welcome.
Dave
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