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blake
09-09-2009, 08:08 AM
I have scoured the net and came up with 2 methods to use my kettle for my first brisket (Labor Day meat sale).

Method One is a water pan centered w/ coals all around and brisket in the middle.

Method Two is indirect with water pan on grilling rack above the coals, with drip pan centered. I assume the vent is on opposite side as the coals.

Anybody have a preference or any tips to give a brisket rookie? Seems like One would cook at a higher temp but more evenly. While Two would cook at over all lower temp, but would it require flipping to get a good crust on the cold side?

Further details, using K in the blue bag, and it is a 14 lb packer. Also recently picked up the hinged grates.

Skidder
09-09-2009, 08:10 AM
I use #2 usually for a low and slow on the kettle but I'm sure #1 would work great if your looking for a high temp cook. Good luck either way I'm sure will work fine.

early mornin' smokin'
09-09-2009, 08:21 AM
yep, go with #2, exhaust goes opposite of coals

Smokey Al Gold
09-09-2009, 08:31 AM
This is how I do it. I've done several briskets in my kettle and have had great success with having the coals on one side and the brisket on the other side. I cook them high heat about 350 and finish them in around 5 hours. I do rotate the brisket a few times during the cook and this works good for me. I don't use a water pan and have had no problems with moist briskets. The kettle cooks very well and the heat circulates around the brisket so I don't worry too much about a cold spot.

http://i239.photobucket.com/albums/ff72/bbq-brethren/Picture031.jpg

Bushwacker
09-09-2009, 09:50 AM
Nice looking Briskie there Al..

blake
09-10-2009, 11:38 AM
Thanks all!

chambersuac
09-10-2009, 01:02 PM
are you cooking it today?

blake
09-10-2009, 01:13 PM
Nope;

Either in about 2 weeks or in about 6 weeks, I got to check the other eater's schedule. haha.

sfbbqguy
09-10-2009, 01:17 PM
Here's one I did a while back. Indirect. Method #2. They turn out real good. I use Minion method and try to keep temps around 250-275 but have to add coals about once every hour and a half to do this and takes about 1.5 hours/lb. No water tray.

Good luck and let us know how yours turns out.

landarc
09-10-2009, 05:45 PM
my setup is similar to Big Al's, except I use cans of water instead of bricks, and I use a fire basket to hold the coals so I can do sort of a minion method.

http://i166.photobucket.com/albums/u105/landarc/P8020119.jpg
Looks like that, oh, that is a cast iron fry pan for a fat catcher.

blake
09-25-2009, 04:00 PM
I am giving this a go starting late saturday night. To be eaten Sunday evening.

15 lb packer.

Unless someone persuades me to do otherwise, I plan to have the brisket centered over a water pan with coals banked on either side.

mbshop
09-25-2009, 06:09 PM
this is how i do it but without the water pans. works great.
http://www.thesmokering.com/HowTo/weberribs/default.jsp

blake
09-26-2009, 10:19 PM
Rain is on the way, so I got the fire going a little early. With the water pan full, I am showing about 210 at the vent. Now I am just hoping the fire doesn't go out (rain and wind).

blake
09-27-2009, 08:41 AM
Well rain didn't hit us, and the brisket cooked a little fast. Probe goes in like butta, and says 203.

Question: How long can I cooler it, and keep it warm? Actually I probably should start a new thread on the q.