Fun Weber kettle/brisket article

[rwalters]

https://www.texasmonthly.com/bbq/weber-grill-brisket/

[InThePitBBQ]

Great article, and a perfect method for a 26 Weber for larger packers.

[m-fine]

I like how after 2.5 hours in a cooler they still think it needs to “rest” for an hour.

[rwalters]

Originally Posted by m-fine

I like how after 2.5 hours in a cooler they still think it needs to “rest” for an hour.

Yeah, that stuck out to me as well. A short unwrapped rest on the counter surely cannot hurt though :)

[kevrol]

This is how I do mine. Turns out great.

[Mike in Roseville]

Brisket with a snake burn on a kettle works.

[rwalters]

Originally Posted by Mike in Roseville

Brisket with a snake burn on a kettle works.

Apparently it does! Dang, nice cook buddy!! What’s the longest low n slow burn time you’ve seen on your 26 when using the snake? How much sway in temps do you typically see when using the snake? Having an SnS, I have never tried the snake on my 26’er.

[kevrol]

After 6 hrs




Here's my most recent one. Longest I can get a snake to burn on my 22" is 10-11 hrs. Temp stayed between 230 and 250 with this one.

[rwalters]

Originally Posted by kevrol

After 6 hrs




Here's my most recent one. Longest I can get a snake to burn on my 22" is 10-11 hrs. Temp stayed between 230 and 250 with this one.

Nice! Between 230-250° with vent intervention or was it hands off?

[kevrol]

Originally Posted by rwalters

Nice! Between 230-250° with vent intervention or was it hands off?

With this last one it was pretty much hands off. Top vent pretty much wide open. Bottom vent only about 1/5 open. First few times I did one I was way to hands on and made to big of adjustments on the vents which led to temps fluctuating too much. Last several times I've just made small adjustments initially and given them time to take effect. That has led to very stable temps. Was able to leave this one unattended for several hours at a time. Smoked for 6 hrs and then wrapped it for another 4. In cooler for 2. As you can see that was a very small 4 1/2 pounder. Have done a 10 pounder with the same results.

I need to get a 26"

[rwalters]

Originally Posted by kevrol

With this last one it was pretty much hands off. Top vent pretty much wide open. Bottom vent only about 1/5 open. First few times I did one I was way to hands on and made to big of adjustments on the vents which led to temps fluctuating too much. Last several times I've just made small adjustments initially and given them time to take effect. That has led to very stable temps. Was able to leave this one unattended for several hours at a time. Smoked for 6 hrs and then wrapped it for another 4. In cooler for 2.

That’s awesome! It’s really amazing how affordable the kettles are and how well they work. Lots of guys, including myself, have spent tons of $$ on insulated and/or ceramic cookers only to later come back to the kettle for its simplicity, versatility and fantastic results :)

[kevrol]

Agreed. Really wanted a BGE for a long time. I inherited this kettle and it sat on my patio for a year before I even used it. After the first cook I realized I didn't need a BGE. Does an amazing job. Folks I feed can't believe you can cook like that on a kettle.

[TheHojo]

question regarding charcoal for the snake method - will you see any noticable difference in heat and burn time if you use a natural briquette vs regular charcoal briquette?

Thank you

[kevrol]

I just used regular old Kingsford to this point so I haven't experimented with different types. That's next on my to do list. Only been at it for about 8-9 months.

[rwalters]

Originally Posted by TheHojo

question regarding charcoal for the snake method - will you see any noticable difference in heat and burn time if you use a natural briquette vs regular charcoal briquette?



Thank you

Each fuel source will most likely vary a bit... but once you have a cook under your belt you should be able to get repeatable results if you do not change any variables :)