My Friday BBQ Extravaganza

rcw320

rcw320

Knows what a fatty is.
Joined
Jan 7, 2013
Location
Gulf...
Howdy all,

I found myself home alone today with a day off of work and the wife/kids out of town.

I had planned on saltwater fishing all day, but blew it off due to the cold and wet weather.

I started my BBQ day with lunch at a local place: Mac's BBQ in Gregory, TX.

I'd never been there before and ordered the brisket and jalapeno sausage plate.

I normally hate eating at BBQ Joints, due to the high price and usually nasty BBQ.

Mac's surprised the heck out of me, it was awesome. Yes, I like BBQ sauce with my brisket :icon_blush:

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I found a smallish select brisket at HEB and trimmed it down to 7lbs.

At the last minute, I got a wild hair and decided to cook it on the Weber kettle instead of the WSM.

I've never done a brisket on the kettle before, so this will be a first for me.

I also decided to skip the internal meat thermometer and cook it by look/feel.

Here's my babies and the brisket rubbed down with Head Country:

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Good start to a nasty day!
When I lived in Dallas I used to fish the Kingfish Tournament out of Dolphin Docks in Port Aransas.
Good times.
 
I haven't eaten at Mac's since I was a kid with my dad. (many years ago) I think I need to stop in on my way through town next time. Thanks for the memory and poke.
 
The Weber kettle held like a rock at 275 for 5 hours. The temp was beginning to drop a little, so rather than mess with more coals, I am going to finish it off in the wife's roaster oven device.

This is actually pretty cool, being able to poke around on the brisket in the comfort of my own kitchen.

I have no idea what the internal temp is.

I've got it set at 300 and will start poking on it in an hour or two :wink:

The house smells like a bbq joint :eusa_clap

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Great looking cook!

Have you tried the snake method (aka the ring of fire) on your kettle? I get prolonged burn times of 6-8 hours at 300-325 degrees without issue (longer at lower temps) with this method. This will allow you to finish if not almost finish your brisket on the kettle without having to reload your coals.
 
Dinner time :thumb:

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aawa said:
Great looking cook!

Have you tried the snake method (aka the ring of fire) on your kettle? I get prolonged burn times of 6-8 hours at 300-325 degrees without issue (longer at lower temps) with this method. This will allow you to finish if not almost finish your brisket on the kettle without having to reload your coals.
Click to expand...

Hi, I normally use a WSM. This cook was an experiment.
 
lucky man!
I like sea water fishing also.
But I have to fly 1000 mile south. Day time in Beijing is 2 C(35F), and -8C (17F) during night
I like BBQ, but I have to wait a windy day when pollution in Beijing is not so much, otherwise my neighbor will kill me. PM 2.5 in Beijing can simply be 200,300,400
 
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