Brisket on Kettle

motoeric · 05-12-2013, 04:36 PM

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

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...

the reason for the foil balls...

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

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

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.

05-12-2013, 04:36 PM	#1
motoeric Babbling Farker Join Date: 08-07-06 Location: huntington, ny	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 __________________ Smoke Signals Current Issue A BBQ Brethren Publication 2 Thessalonians 2:15 Exodus 12:9

05-12-2013, 05:05 PM	#3
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	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. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

05-12-2013, 05:10 PM	#4
Big M1ke is one Smokin' Farker Join Date: 02-05-13 Location: North Wales Pa	Good luck with the comp! Kettles can do it all __________________ PBC---Weber Kettle

05-12-2013, 05:11 PM	#5
motoeric Babbling Farker Join Date: 08-07-06 Location: huntington, ny	Is the ring of fire method the same as the snake method? Thanks, Eric __________________ Smoke Signals Current Issue A BBQ Brethren Publication 2 Thessalonians 2:15 Exodus 12:9

05-12-2013, 05:36 PM	#6
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	yes, let me find a pic of what I do. this minus the foil balls... the reason for the foil balls... I find that blocking air flow where there is no charcoal is important. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

05-12-2013, 04:45 PM	#2
jmoney7269 Banned Join Date: 02-07-11 Location: brenham, texas	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!

05-12-2013, 05:45 PM	#7
motoeric Babbling Farker Join Date: 08-07-06 Location: huntington, ny	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 __________________ Smoke Signals Current Issue A BBQ Brethren Publication 2 Thessalonians 2:15 Exodus 12:9

05-12-2013, 05:54 PM	#8
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	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. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

05-12-2013, 06:20 PM	#10
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	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. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]
	1 members found this post helpful.

05-12-2013, 06:31 PM	#12
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	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. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]
	1 members found this post helpful.