Brisket on a Weber Kettle

[Catcher20]

Wanting to give this a try in a few weeks as I have never attempted a brisket on my Weber.

Any suggestions and tips on how to set this up and cook it to get good end results would be greatly appreciated!

[Comanchehunter]

There are 3 vent holes in the bottom in a triangle. I use heavy duty foil to close off two of them. Build the fire on the very edge over the one you left open. I'd use a smaller brisket and put it on the other side opposite the fire. I then place the lid with the vent holes over the brisket. In theory, the air travels up through the fire and then the smoke travels over the brisket and through the top vent. Not much room in there so I monitor pretty regularly and turn the brisket often. I'm a fat side up guy usually but use the fat to protect the meat in this situation. I've used a pan of water under the brisket with success also. I usually wrap in foil a little earlier as well.

Good luck.

[Dirtymike]

Thats a high dollar experiment right there. For the price of a brisket you could get a bigger pit.

What size kettle?

[Biloxiboy]

Wanting to give this a try in a few weeks as I have never attempted a brisket on my Weber.

Any suggestions and tips on how to set this up and cook it to get good end results would be greatly appreciated!

I'm going to treat this like a live thread and follow along! I want pics and details!!!

[Comanchehunter]

No more research needed. If done like above, he'll be fine.

[Throwin Darts]

Here is how I do it step by step.

http://discussions.texasbowhunter.com/forums/showthread.php?t=224455

[dpg481]

Ive done a couple pork shoulders on my 22'' weber charcoal grill while we have been camping. I have the hinged grate that you can add more charcoal as needed without having to disturb the meat. I just get a small bed of charcoal and wood going really good and make sure they are set to the opposite side of the grill. I have had no problems with burning and if it starts to get too hot you can just slide the lid off a little to keep the heat under control. Check out BBQ pit boys on youtube. thats all they use is a weber grill and those guys can make some serious Q'.

[Catcher20]

I'll keep everyone posted when I do this. I've read a lot about the "C" method with coals stacked around the perimeter and you light one side with prelim coals. Seems like it would work well...

[Smart]

Here is how I do it step by step.

http://discussions.texasbowhunter.co...d.php?t=224455

He's said Weber Kettle....brisket is a a little easier on our WSMs TD..

Good luck with that Kettle and a decent size brisket OP...take pics.

[Dirtymike]

Flare ups, messing with coals, burnt on outside rare on the inside...

Kettle is not for cooking brisket. Can you cook it? Yes! Will it be a big pita and end up at un- awesome level. Most likely.

Personally I love brisket and have ruined enough to know you need the right tool for the job. A kettle is not going to give you quality bbq brisket. It will give you brisket for sure. At 3.78 a lb I don't want a good enough brisket. If that was the case just buy a precooked one and heat it up in the oven and avoid the hours fighting flare ups, and heat loss.
Kettle = fajitas, hot dogs, burgers steaks sausage, kabobs, chicken.
Hard to get enough coals in it to maintain a low temp for long period of time with out burning it.

[muddyfuzzy]

Flare ups, messing with coals, burnt on outside rare on the inside...

Kettle is not for cooking brisket. Can you cook it? Yes! Will it be a big pita and end up at un- awesome level. Most likely.

Personally I love brisket and have ruined enough to know you need the right tool for the job. A kettle is not going to give you quality bbq brisket. It will give you brisket for sure. At 3.78 a lb I don't want a good enough brisket. If that was the case just buy a precooked one and heat it up in the oven and avoid the hours fighting flare ups, and heat loss.
Kettle = fajitas, hot dogs, burgers steaks sausage, kabobs, chicken.
Hard to get enough coals in it to maintain a low temp for long period of time with out burning it.

I have done several 12# turkeys in my weber. choke your fire off, cook it indirect and stoke with pre-burnt coals every 2 hrs. I advise buying a grate that has the hinged panels for easy stoking.

[tkuehn5410]

I spent all of my college years doing this exact thing...my methodology is to cook indirectly, and have a couple of foil wrapped bricks next to the charcoal, then check temp on grill - I'd usually cook 250-300 - and then try to maintain by adding about a dozen briquettes an hour, as well as wood chips. Don't forget to foil if you want to decrease tending once the Internal temp reaches 145-150, and then you can ramp up temps a bit and then finish brisket at 198-200.

[texan4ut]

Do it all the time. Go to Homer Depot or Lowes and buy the charcoal dams I call em. They sit on the edge of the bottom grill pan and hold the charcoal to the side. I then put a aluminum pan the size of a 1/2 steam table pan. Dark beer in the pan water, cut up onions, whatever else you like. Soak some wood chips in water for a hour or so. Position the grill over the dams so you can drop the wet chips in every once in a while. Works great