Brisket

[Kemper Morris]

Thought I’d try something new & cooked a Brisket on the Weber Kettle. Turned out surprisingly good

 

[Tim Campbell]

That's incredible. What are your takeaway thoughts?

Edit: Also, how long?

 

[AndyK]

Good work Kemper.
I think the snake method in a kettle is underrated.
I know I’ve put out good bbq doing that.
I do like my SnS for searing tri tip and steaks but it won’t hold a temp as even as the snake.

 

[Joe-Mofongolero]

1. Looks awesome
2. You had to add charcoal during that cook, right? If not, are you a wizard?
3. With that amount of wood chunks, it wasn't overpowered with smoke? I know preferences are different, but I usually see people using less. I only have experience with pork butt on a kettle so my experience isn't the same.

 

[Bob Bailey]

Thought I’d try something new & cooked a Brisket on the Weber Kettle. Turned out surprisingly good

Nice!

 

[Kemper Morris]

1. Looks awesome
2. You had to add charcoal during that cook, right? If not, are you a wizard?
3. With that amount of wood chunks, it wasn't overpowered with smoke? I know preferences are different, but I usually see people using less. I only have experience with pork butt on a kettle so my experience isn't the same.

I did not have to add charcoal. It was done in 8 hrs. Lot of the wood hadn’t burned yet plus I wrapped it at 170

That's incredible. What are your takeaway thoughts?

Edit: Also, how long?

8 hrs at 275. I like stepping out of my comfort zone & trying something new. For me the WSM is still the way to go

 

[Timothy F. Lewis]

Good for you Kemper! Good that you are adventurous! How big was the brisket?

 

[Kemper Morris]

Good for you Kemper! Good that you are adventurous! How big was the brisket?

12lb Prime

 

[Timothy F. Lewis]

Nice! Thanks man!

 

[Joe-Mofongolero]

I did not have to add charcoal. It was done in 8 hrs. Lot of the wood hadn’t burned yet plus I wrapped it at 170

8 hrs at 275. I like stepping out of my comfort zone & trying something new. For me the WSM is still the way to go

I'm stunned. I think I'm counting about 70 briquettes. The charcoal I used for a snake must have been trash. It was while I was visiting family in Germany so I didn't have access to the usual brands.

Edit: I just looked at a pic and I see I used about 90 briquettes which lasted about 8 hours at 275. I guess it wasn't that big of a difference. Is that a 26" kettle you're using?

 

[timothy]

Excellent smoke ring, Kingsford briqs?

 

[Darryl - swazies]

Looks good to me.....
I have had the itch and I have a "birsket piece" in my freezer....maybe next weekend...I have a clear schedule.
My butcher cuts whole packers into 2 or 3 pieces and sells them that way often.
Its handy when you are only cooking for 2 or 4......

 

[Kemper Morris]

Excellent smoke ring, Kingsford briqs?

Yes

 

[Kemper Morris]

I'm stunned. I think I'm counting about 70 briquettes. The charcoal I used for a snake must have been trash. It was while I was visiting family in Germany so I didn't have access to the usual brands.

Edit: I just looked at a pic and I see I used about 90 briquettes which lasted about 8 hours at 275. I guess it wasn't that big of a difference. Is that a 26" kettle you're using?

Yes

 

[Timothy F. Lewis]

Yes

One more reason I “Need” a 26!

 

[Tim Campbell]

I did not have to add charcoal. It was done in 8 hrs. Lot of the wood hadn’t burned yet plus I wrapped it at 170

8 hrs at 275. I like stepping out of my comfort zone & trying something new. For me the WSM is still the way to go

Thanks, Kemper.

 

[Richard S]

Looks great!
There is really nothing a kettle can't do. I especially like rolling a snake for a long cook. So easy and maintains great temps.

 

[JeffG]

I think Kemper is just wired differently, whatever and however he chooses to cook, the end game always looks delicious.
Bravo Kemper.

 

[Tim Campbell]

I think Kemper is just wired differently, whatever and however he chooses to cook, the end game always looks delicious.
Bravo Kemper.

He's been sent from bbq heaven to toy with us mortals. That's my working theory.