I picked up a 26.75 kettle recently and I have already grilled quite a bit on it. I bought it with the intention of also trying my hand at some low and slow, on some bigger cuts of meat. I'm a true believer in trial by fire, so I have my first attempt at a brisket on the kettle right now 
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I have to add that I also picked up a BBQguru DigiQqx2 , and installed it on my kettle as well (that will be another thread). So I'm jumping right into a lot of stuff with this cook. I also picked up a smaller charcoal grate for one of the smaller kettles, and set it in the kettle lower than the 26.75 grate ( inspired by Gary S ).
Please don't be too critical of my brisket, and prep on that. This was more about jumping in, and keeping it simple. I picked up the brisket on sale at the local grocer, as well as a store bought rub a friend recommended. I rubbed the brisket with yellow mustard the night before, and coated the rub on, then let it sit overnight in the fridge. Today I pulled it out, and let it set for about 1.5hrs at room temp.
i prepped my kettle by loading the lower grate with several big chunks of hickory , and covering the remainder with briquettes about 3in deep. I lit half a chimney of briquettes and when they were ready dropped a few small chunks of wood on them and let them catch as well. then I dumped them over the briquettes in the kettle and spread them out.
I then put the regular kettle charcaol grate in place, and put a water pan on it to one side ( the side the fan is mounted on). I filled it with warm water. then put the top grate in place. Mounted my pit temp probe to the grate.
I then place my brisket on the grate over the water pan. and placed my food probe. Closed the lid, and closed the bottom vents on the kettle. and closed the top vents to where there was only about 25% open.
The initial temp on the pit when I got the digiQx2 powered up was about 200 degrees, and the food temp was about 56 degrees. I set the pit temp to 230 degrees, and food temp to 195 degrees. The blower went right to working, and the temp on the pit came up pretty quickly. in thirty minutes the pit temp was up to 220. You could tell the blower was starting to cycle much slower.
when it reached the set temp the blower stopped. But my pit temps continued to slowly climb. I rechecked my lower vents, and noticed they were actually about 25% open. at 1 hour the pit temp was up to about 245, so I closed the the bottom vent thinking there may too much draft effect. and closed the slide on the blower from 1/2 open to 1/3 open.
will continue to monitor and , will try to load some pics.
Larry
.I have to add that I also picked up a BBQguru DigiQqx2 , and installed it on my kettle as well (that will be another thread). So I'm jumping right into a lot of stuff with this cook. I also picked up a smaller charcoal grate for one of the smaller kettles, and set it in the kettle lower than the 26.75 grate ( inspired by Gary S
). Please don't be too critical of my brisket, and prep on that. This was more about jumping in, and keeping it simple. I picked up the brisket on sale at the local grocer, as well as a store bought rub a friend recommended. I rubbed the brisket with yellow mustard the night before, and coated the rub on, then let it sit overnight in the fridge. Today I pulled it out, and let it set for about 1.5hrs at room temp.
i prepped my kettle by loading the lower grate with several big chunks of hickory , and covering the remainder with briquettes about 3in deep. I lit half a chimney of briquettes and when they were ready dropped a few small chunks of wood on them and let them catch as well. then I dumped them over the briquettes in the kettle and spread them out.
I then put the regular kettle charcaol grate in place, and put a water pan on it to one side ( the side the fan is mounted on). I filled it with warm water. then put the top grate in place. Mounted my pit temp probe to the grate.
I then place my brisket on the grate over the water pan. and placed my food probe. Closed the lid, and closed the bottom vents on the kettle. and closed the top vents to where there was only about 25% open.
The initial temp on the pit when I got the digiQx2 powered up was about 200 degrees, and the food temp was about 56 degrees. I set the pit temp to 230 degrees, and food temp to 195 degrees. The blower went right to working, and the temp on the pit came up pretty quickly. in thirty minutes the pit temp was up to 220. You could tell the blower was starting to cycle much slower.
when it reached the set temp the blower stopped. But my pit temps continued to slowly climb. I rechecked my lower vents, and noticed they were actually about 25% open. at 1 hour the pit temp was up to about 245, so I closed the the bottom vent thinking there may too much draft effect. and closed the slide on the blower from 1/2 open to 1/3 open.
will continue to monitor and , will try to load some pics.
Larry
