Well the camping trip was lots of fun and there was lots of great food. We did freeze our arses off at nights with temps in the low 30's. I know some of you up north hit single digits but 30s is cold for us south texans in tents ha ha. Fajita tacos friday night, bacon and eggs saturday morning, and grilled chicken fajita thighs covered in franks buffalo sauce on a hamburger bun with avocado slices for lunch saturday. Yum! But everyone's highlight was by far the brisket which I said I was going to try smoking on the kettle. This was my first time smoking a brisket and the kettle performed flawlessly. I was just mad I had not tried this sooner. Started around 10:15am and me and my girlfriends BIL (who questioned doing this on a kettle) seasoned the brisket with just garlic powder, salt and pepper. This was a 12 lb packer. I used the firebrick method and minioned it with mesquite chunks. I took the high heat approach and kept the temp at 350 almost the entire cook. And I did not peek for the first two hours but it was tough not to. After 3 hours we rotated the brisket and all in all it was a 6 hour cook till it was fall apart tender. Foiled at 3 hours and added more seasoning then cooked it till tener. The kettle did awesome I did not need to refuel and it wasn't much tending other than cracking and throttling back the top and bottom vents several times. It chugged along at 350 with a few spikes to 380 or so but that was easily taken down. I am not tooting my own horn but this is one of the best briskets I've ever tasted. My girlfriends bil has cooked and had many briskets before and thought it was one of the juciest and best tasting briskets he's had also. Everyone loved it. Thanks to all who offered me advice and I can't wait to make another one! He was a kettle believer after this weekend of doing mostly all our cooking on it. Now the pron and lots of it.
At 3 hrs
A peek shot
Steady at 350
The view at dusk
I did not cut it small it fell apart
Did not need any sauce
Thanks to the brethren for your advice!