bakerk7
Found some matches.
My first brisket
I forget what size brisket this one was, but I think it was 8lb. I get it from a local meat market. Expensive as heck, so I'm guessing at least USDA Choice.
Started at 4:30 am. Since it was my first time, I didn't realize how long it would take to prep the brisket and the Weber Kettle. Luckily, I bought it pre-trimmed and I'm glad I did.
I used the snake method which worked pretty well and kept the temps around 2:30 most of the day.
This guy took 14 hours to cook. 12 on the kettle and then 2 hours on a cooler. I had a few guys over and I was very nervous about it turning out. They said that I killed it. :clap2:
I didn't reheat very well but I also didn't seal it or anything. Put it in some foil and into the fridge.
My second brisket
I realized after that I had changed too many variables with my 2nd brisket. Here is what I did differently the second time:
1) I cooked it overnight instead of early in the morning
2) It rained that night and I really struggled to keep the temperature up
3) I bought a different sized brisket and it was for sure USDA Choice
4) I used a wireless meat thermometer
5) I trimmed the brisket myself
6) I ran out of charcoal at 4am and had to run to cub to get more charcoal, which ended up being different charcoal
7) I used a different brisket rub instead of dalmation rub
Other than that I did the snake method in the weber kettle. And tried as best I could to not open the lid.
The last 4 pictures are the 2nd brisket. People said it was good, but I knew it wasn't as good as the first.
I forget what size brisket this one was, but I think it was 8lb. I get it from a local meat market. Expensive as heck, so I'm guessing at least USDA Choice.
Started at 4:30 am. Since it was my first time, I didn't realize how long it would take to prep the brisket and the Weber Kettle. Luckily, I bought it pre-trimmed and I'm glad I did.
I used the snake method which worked pretty well and kept the temps around 2:30 most of the day.
This guy took 14 hours to cook. 12 on the kettle and then 2 hours on a cooler. I had a few guys over and I was very nervous about it turning out. They said that I killed it. :clap2:
I didn't reheat very well but I also didn't seal it or anything. Put it in some foil and into the fridge.
My second brisket
I realized after that I had changed too many variables with my 2nd brisket. Here is what I did differently the second time:
1) I cooked it overnight instead of early in the morning
2) It rained that night and I really struggled to keep the temperature up
3) I bought a different sized brisket and it was for sure USDA Choice
4) I used a wireless meat thermometer
5) I trimmed the brisket myself
6) I ran out of charcoal at 4am and had to run to cub to get more charcoal, which ended up being different charcoal
7) I used a different brisket rub instead of dalmation rub
Other than that I did the snake method in the weber kettle. And tried as best I could to not open the lid.
The last 4 pictures are the 2nd brisket. People said it was good, but I knew it wasn't as good as the first.
