Gonna HH brisket on the kettle

Don't have a proper smoker (don't let the signature fool ya, ECB is long gone), so I'm going to try and use my trusty 22 OTS as a smoker for the first time. I'm tossin' this out there for general evaluation and tire-kickin'.

The set-up
Try to find fire brick today to serve as barrier. If can't find any, will use a foil pain (the outside edge to serve as barrier).
Minion method. Probably put about a dozen lit on top of the unlit Kingsford Blue briquettes. Put one or two good sized hickory chunks on one edge of the lit.

The meat
Get a 8-10# packer today. Do any required trimming this evening, slather on mustard, then rub it down, put in fridge overnight.
Already have a few chx breasts in the fridge that need to be cooked, so will put them on after I pull the brisket and put it (foiled) into an Igloo.
Will put on a few rounds of sausage close to the chicken being done.

The cook
Put on the brisket, fat side down, as the lit is put onto the unlit. Hope to maintain about 325 deg (measured with thermo placed through the dome vent). Add hickory chunks (or chips) as required for temp throughout the cook.
Cook it about 2.5 hours, then pull it, foil it, and put it back done for another 2 hours or so. Pull it for good when a probe goes through flat like butter.
Foil it, put it in Igloo with warm towels that just came out of the dryer. Let it stay there about 45 minutes, take it out when I pull the chicken and sausage.

Trim excess fat from flat, slice it up, and serve on platter along with chicken and sausage. Bowl of warm Head Country sauce set out. Sides of tater salad and beans. Onions, pickles, and cheap white bread available, of course. Will save the point for chopping and top with baked taters later in the week.

Bottom Line
Does this seem like a reasonable plan? Would like some feedback before I green-light it.

@Bludawg: interesting tip on sealing up the charcoal grate other than where needed. I'm going to do it, thanks.

@Phil: 'bout 5 PM tomorrow. BYOB.

I found a 10.3# packer at Sam's at $2.38/lb: perfect!
HEB was out of regular Head Country sauce, so I got some Stubb's. Bound to be good. Along with the Holmes Pork & Venison sausage I picked up, we're pretty much set!

I'll post during the cook tomorrow, with a summary and pics to follow.

Well I set up the Kettle per the above discussion, and put on the brisket at 10:35. The temp is holding real steady. So far, so good!

The temp held pretty steady, usually around 380 (which I think was just too much, see below). At 1:05 I foiled the meat, and put the fat side up. At 4:20, when the probe did not meet any real resistance, I pulled the meat, foiled it over, wrapped it, and put it in the Igloo.

Then I put on the chicken breasts, and the sausage. At 5:20 I pulled those off.

Trimmed some fat, separated the flat from the point. But then I couldn't slice it. It all just shredded. With the grain or across it. So I had a big dish of shredded brisket, with good smoke flavor, and poured the natural juices back on it all.

I think the high heat was just too high (early on it was at 400+). Any thoughts?

Since I was able to control the temps pretty well on the kettle, I think next time I'll try it the more conventional low 'n slow, shooting for a temp of 225. It will just require less fuel, keep the bottom vents more closed, and some monitoring.

C'mon farkers, I'd like a little feedback here.

I think it was just a matter of over-cooking it (way too much heat initially combined with leaving it on too long). Just want some opinions.

Next time I'll use less lit and aim for a 325 temp to do a high heat cook, or go the route of a traditional low 'n slow.

Thanks everyone for the solid feedback.

A couple of things:

- I need to adjust my bottom vent mechanism. Mine is, I believe, what is described as a daisy wheel: three large vent covers connected to a hub in the middle. They are bent away from the inside surface, so even when they are "closed" they will in effect still be rather open. It's due for some maintenance anyway, so this will be good.
- Next time I will use less lit, and smaller hickory chunks. Will also let it settle into an initial temperature before putting the meat on, so I can see what I'll be dealing with.

Overall I'm pleased the ol' kettle has the potential to turn out a nice brisket. I suppose I just like the idea of one versatile piece of equipment to handle everything. That being said, I sure hope Santa brings me a 22WSM this year....

@bacchus99: that is a thing of beauty! I had read about running a ring/string of fuel, but don't recall seeing a photo. Definitely something to consider.

O.P. here

Yes, I'm dragging this one back out of the boneyard.

Didn't get that WSM for Christmas, but it's all good. Going to try another briskie for President's Day, and will make some small adjustments to how I did it last time. Might just do a flat this time, we'll see. Oh, and a fattie. And ABTs. Ok, now I'm hungry.

Basically looking for any more tips for smoking in the kettle.

Thanks!

Stevieg891 said:

I set mine up with the ring of fire as pictured. I take a straightened out coat hanger once my temp gets up and stick it through the bottom of one of the vents and close the vent until it hits. This leaves just enough air for it to settle for low and slow. Saw this tip here on the forum and it works well for the kettles. You barely want the bottom vents open because you are opening all three vent on a kettle at once so it's getting plenty of air.

Click to expand...

I like it! Will do.