Small Brisket on Big Weber Kettle Cook

[rocky2298]

7.15# brisket.. Rubbed with Olive Oil & Black ops. Weber 26.75" is heating up, using the Slow-N-Sear with a Mix of Stubbs and Royal Oak lump.


Hopefully it turns out better than the last one I did on UDS that i overcooked

 

[BreakingBBQ]

 

[GrassFed]

Good luck !

I bet it comes out fantastic

 

[rocky2298]

Thanks y'all for the confidence!

Brisket went on at about 11:30am

Think I'll pan this one when it comes to that stage of the Bludawg KISS method I'm going to try and follow. I only have craft paper from hobby lobby and not a huge fan of it.. PLus this little guy (and the cook lol) might benefit from some panning and the juices.

 

[rocky2298]

Do you think it would have been better to point the - well point end of brisket towards the coals? I did fat cap down also - maybe with indirect fat cap up would have been cool also?

 

[KORND4WG X]

Looks good :thumb:

I have the same setup but use the SnS for reverse searing and it works great. Haven't tried it for smoking so looking forward to the result :hungry:

 

[cowgirl]

Looking good!!

 

[rocky2298]

3 hrs in and temp about 160.. cooking over 300 the last 1.5hrs Going to pan it this time and I'll do that in about 20 mins so that will be 3.5 hrs.

 

[Jrogers84]

Lookin delicious.

 

[rocky2298]

Panned it right after 3.5 hrs. I'd rather just let it go nekid but Last time i panned one it worked out well so why not try it again on this small one. The juices the last panned one produced were just incredible.

 

[rocky2298]

Shoot, forgot to put it fat side up when i panned it like bludawg suggest when putting it in butcher paper