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-   -   Brisket on Kettle (http://www.bbq-brethren.com/forum/showthread.php?t=160741)

motoeric 05-12-2013 04:36 PM

Brisket on Kettle
 
Hey,

I'll be cooking a brisket on a kettle at a competition soon and I was wondering what your thoughts were on separating the point and the flat and cooking them apart.

Would that cut down significantly on the cooking time? It's the same volume, so I realize that the difference wouldn't be THAT dramatic, but every little bit helps. We will have two 22" kettles to cook with and we have to cook four categories on there.

Thanks!

Eric

jmoney7269 05-12-2013 04:45 PM

Watch the BBQ pit boys video on brisket cooked on the kettle. Then practice it and cook it a little hotter. I did this a few times at a friends house with fabulous results. Good luck! Remember with wood, less is more, just a chunk at a time, thin and blue!

landarc 05-12-2013 05:05 PM

I have cooked a lot of packers on my kettle, I never separate them, but, I can see what you are thinking, I would think it would work fine. Not sure how much time you will save.

You definitely want to use smaller chunks and less wood, kettles intensify that wood smoke. I use a ring of fire method for the burn, and block the middle of the grate with a cast iron skillet. I fill it with water, for moisture, as the kettle cooks better with some water in it. The bark is more tender that way.

If you can bring along a auxiliary grate, you get more cooking space, remember that the dome temp is going to be a little hotter than the grate. Or use rib racks which work great on the kettle.

Big M1ke 05-12-2013 05:10 PM

Good luck with the comp! Kettles can do it all :thumb:

motoeric 05-12-2013 05:11 PM

Is the ring of fire method the same as the snake method?

Thanks,

Eric

landarc 05-12-2013 05:36 PM

yes, let me find a pic of what I do.

this minus the foil balls...
http://i166.photobucket.com/albums/u...g?t=1311924097

the reason for the foil balls...
http://i166.photobucket.com/albums/u...g?t=1311924093

I find that blocking air flow where there is no charcoal is important.

motoeric 05-12-2013 05:45 PM

Thanks,

I haven't seen a full circle of charcoal used before, I've only seen a sort of extended 'U' shape (the charcoal going maybe 3/4 of the way around).

I'll also be using Kingsford blue.

How long of a cook do you get off that setup?

Eric

landarc 05-12-2013 05:54 PM

I don't know how long, I got a good 6 hour burn out of about half the ring, it ran at 275F or so for that time. The large chunk of lump at 4 o'clock was my shut-off, I lit the end and burned it counter-clockwise. It burned to 10 o'clock. There is a lot of charcoal in there, so there was enough fuel, I would guess for an easy 8 to maybe 10 hour burn.

Oink Oink 05-12-2013 06:09 PM

Quote:

Originally Posted by jmoney7269 (Post 2478653)
Watch the BBQ pit boys video on brisket cooked on the kettle. Then practice it and cook it a little hotter. I did this a few times at a friends house with fabulous results. Good luck! Remember with wood, less is more, just a chunk at a time, thin and blue!

I hope this isn't hijacking the thread... If it is I would be happy to start a new one.

I watched the the pit boys video and I noticed that he doesn't wait for the smoke to clean up before he put the meat on. I usually use the 'snake' when doing longer cooks and wait until I see only 'thin blue' smoke to put the meat on... This takes an hour sometimes. I was wondering how long ya'al usually wait when using a kettle (if you wait at all). Does it really matter? I had convinced myself it matters.

landarc 05-12-2013 06:20 PM

I like to wait. If you are headed to a clean fire, then a little smoke won't hurt. But, I typically cook hotter now, but, will put the meat on at 225F, even down to 200F, and let it run up to 285F to 300F. I prefer to wait until the smoke is light blue.

Oink Oink 05-12-2013 06:28 PM

Quote:

Originally Posted by Oink Oink (Post 2478724)
I hope this isn't hijacking the thread... If it is I would be happy to start a new one.

I watched the the pit boys video and I noticed that he doesn't wait for the smoke to clean up before he put the meat on. I usually use the 'snake' when doing longer cooks and wait until I see only 'thin blue' smoke to put the meat on... This takes an hour sometimes. I was wondering how long ya'al usually wait when using a kettle (if you wait at all). Does it really matter? I had convinced myself it matters.

are those dome temps? I have noticed a pretty significant difference between dome and grate on the kettle. Thanks for the insights. btw I enjoy your brew-n-que.

landarc 05-12-2013 06:31 PM

I use grate temperatures, I don't have a dome temp on my kettle.

To be honest, unless I am cooking for the blog, I rarely temp my kettle anymore, I kinda know where it should be.


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