New Weber BRICKS vs old Weber briquettes

[Darryl - swazies]

We had some chat earlier on about the new more expensive Weber brand briquettes.
I had some old ones still and tonight opened the new bag and style.
Took a few pics to compare and my build for morning.
It’s so nice to prep the night before….all I have to do in the morning is light the fire, get it in the E6, the smoke nice n clean, spice the meat and get it on the grill.
Got three chunks of hickory set up and ready to go.
It’s a long weekend for me so it’s Sunday brisket….got a nice pre trimmed brisket from a new farm to table butcher.
They do their own cows and butcher them…..I like this piece I picked up….9.7 pound point.
Brisket on a bun with some pasta salad is the plan, I will keep up on this thread with updates tomorrow.
Up before light, get things moving and should be dinner for 8ish I hope…..try to stay hydrated on the way….happy weekend!

The old Weber briquette is on the left with 2 new ones sitting on the right side.

 

[Darryl - swazies]

Had a bunch of dirty smoke to work through but it’s running good n steady sitting about stall temps right now.
Going to leave it unwrapped until I get the bark I am looking for.

 

[Tim Campbell]

Looking real good, Darryl. Excited to see your results. Enjoy your long weekend bud.

 

[Darryl - swazies]

Got a nice bark built, insta reads 180…….
Warmed up a bit of tallow, put a bit of that on…..I put it all on……
Double wrapped, back on…..it already had a nice jiggle to it….looking for 197 to 202 range.
Towels, cooler ….all ready to, just a guess but I think it’s going to get 2.5 to 3 hours of cooler rest.
We had a late lunch and currently staying hydrated…..
Half should slice as a bit of the flat is attached, figure out how to go about the point end later on.

 

[Darryl - swazies]

Came out pretty good, flat portion was a bit dry but the point section was nice and tasty which was the bigger piece.
Missed pics of the final plate but got a few in there.