Brisket on the 320
- Thread starter DVuong
- Start date
Scott C.
TVWBB Super Fan
Jeez, briskets are tough enough in a WSM!
I'd probably recommend against it, but if you are determined, I'd do the indirect route with a trivit and aluminum foil. You need to run it at a lower temp to help break it down. For future reference, the offcial Aussie Weber trivit is approx 40cm x 30cm x 7.5cm, which roughly converts to 15-3/4" x 11-3/4" x 1/2". If you match that up to the grates, it's pretty close to the outside edges of the solid portion of the grates over the burners. Just cover that square with a sheet of HD aluminum, cut a few slits in the foil following the grates, then set down the trivit. I would probably some wood chips in some foil and set to the side of the grate for a little smoke. Then run the brisket straight on the trivit for 2 hours at around 275, and then either wrap it in butchers paper and put it back on the trivit, or put it in an aluminum pan, cover it with foil, and put the whole thing on the trivit. The 2 hours will get some smoke, and after that, it's all about saving the moisture and tednerizing as you finish.
That's what I would do at least, IF I had no choice but to use a Q320 for this cook. Again, I'd use the smoker for sure. Good luck.
I'd probably recommend against it, but if you are determined, I'd do the indirect route with a trivit and aluminum foil. You need to run it at a lower temp to help break it down. For future reference, the offcial Aussie Weber trivit is approx 40cm x 30cm x 7.5cm, which roughly converts to 15-3/4" x 11-3/4" x 1/2". If you match that up to the grates, it's pretty close to the outside edges of the solid portion of the grates over the burners. Just cover that square with a sheet of HD aluminum, cut a few slits in the foil following the grates, then set down the trivit. I would probably some wood chips in some foil and set to the side of the grate for a little smoke. Then run the brisket straight on the trivit for 2 hours at around 275, and then either wrap it in butchers paper and put it back on the trivit, or put it in an aluminum pan, cover it with foil, and put the whole thing on the trivit. The 2 hours will get some smoke, and after that, it's all about saving the moisture and tednerizing as you finish.
That's what I would do at least, IF I had no choice but to use a Q320 for this cook. Again, I'd use the smoker for sure. Good luck.
Thanks Scott! I smoked a 4 pound flat on Saturday using the Indirect method on the Q320. I maintained temperature at 225-275 for most of the cook and wrapped in a foiled pan after it hit about 150F and stuck it in my oven set at 225F until it hit about 203F. I got wonderful smoke flavor and a very distinct smoke ring by throwing packets of foil directly onto the burner. The meat was very tender and flavor was fantastic but meat was dry! How would you recommend combating the moisture problem?
Scott C.
TVWBB Super Fan
As I mentioned, a brisket on a grill is pretty ambitious, and I have no doubt it was on the dry side. I think the oven at 225 was too low and should have been more like 275. Was there any juices in the pan when it finished? Did you remember to let it sit for a good 15-20 minutes in the uncovered pan before cutting so it could re-absorb the juices?
Like I said, I would only do it on a smoker and they are tough to get perfect even then! I'd say you did pretty good!
Like I said, I would only do it on a smoker and they are tough to get perfect even then! I'd say you did pretty good!
Got to hand it to you!! I tried beef ribs once on my Q300, and it was a challenge, I have had better success with my 18" WSM than with the Q on that style of cooking. I did see on another forum that someone did low and slow spares with pretty good results though. Not saying it can't be done, but it takes a different thought pattern to achieve a successful cook with that cut of meat.