Fun Weber kettle/brisket article
- Thread starter rwalters
- Start date
InThePitBBQ
is Blowin Smoke!
Great article, and a perfect method for a 26 Weber for larger packers.
m-fine
is One Chatty Farker
I like how after 2.5 hours in a cooler they still think it needs to “rest” for an hour.
rwalters
Quintessential Chatty Farker
Yeah, that stuck out to me as well. A short unwrapped rest on the counter surely cannot hurt though
kevrol
Knows what a fatty is.
This is how I do mine. Turns out great.
Mike in Roseville
Babbling Farker
Brisket with a snake burn on a kettle works.
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rwalters
Quintessential Chatty Farker
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
Knows what a fatty is.
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
Quintessential Chatty Farker
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
Knows what a fatty is.
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
Quintessential Chatty Farker
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
Knows what a fatty is.
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
is Blowin Smoke!
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
Thank you
kevrol
Knows what a fatty is.
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
Quintessential Chatty Farker
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
kevrol
Knows what a fatty is.
Another tip is to build your snake with the briquettes on their end, not laying flat. If you lay flat your burn will be way too quick (4-5 hrs.) Set them up on end like dominos and you can get a good 10+ hour burn.
rwalters
Quintessential Chatty Farker
arclite
is one Smokin' Farker
Love my ceramic, but if I could only have one it would be a kettle.
I have a love/hate relationship with Cooks Country/America's Test Kitchen. They tend to lean toward a New England taste profile - lots of salt, very little heat (pepper) and minimal use of spice and herbs. ATK also overdoes it with garlic, which is kind of a hack move. The recipes are well developed and I appreciate that they try to explain the science behind cooking (because, science) but sometimes the final product is on the bland side.
They also seem to defer to gassers. I'm glad they didn't try to do it with this recipe, although that might explain going through 500 pounds of meat.
Finally, 2 years of recipe development? They could have found this exact same recipe on the brethren with a 5 second search.
I have a love/hate relationship with Cooks Country/America's Test Kitchen. They tend to lean toward a New England taste profile - lots of salt, very little heat (pepper) and minimal use of spice and herbs. ATK also overdoes it with garlic, which is kind of a hack move. The recipes are well developed and I appreciate that they try to explain the science behind cooking (because, science) but sometimes the final product is on the bland side.
They also seem to defer to gassers. I'm glad they didn't try to do it with this recipe, although that might explain going through 500 pounds of meat.
Finally, 2 years of recipe development? They could have found this exact same recipe on the brethren with a 5 second search.
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rwalters
Quintessential Chatty Farker
arclite
is one Smokin' Farker
I grew up with Weber kettles and cooking on one (especially grilling) is almost second nature to me.
It's not a huge preference and I love the ceramic, especially for low and slows.
