DavidDiQuattro
New member
Hi all,
I’m going to cook my first Packer brisket on my 22” Weber Kettle this weekend. I got the smallest packer available at Costco - 11+ lbs. I’m looking for some advice on positioning and cook method
-I’m thinking of going fat side down. Since the brisket will take up a lot of grill space, I’m thinking fat side down will help absorb some of the conduction, since the meat and coals will be in pretty close proximity.
-I’d be inclined to use the snake method but would be open to other techniques that will keep lit coals as far away from the meat as possible.
-The two questions are related -I’m open to any and all suggestions about where to position the brisket and heat method (snake, minion variations, split coal beds etc.)
I’d really appreciate any input!
Cheers,
David
I’m going to cook my first Packer brisket on my 22” Weber Kettle this weekend. I got the smallest packer available at Costco - 11+ lbs. I’m looking for some advice on positioning and cook method
-I’m thinking of going fat side down. Since the brisket will take up a lot of grill space, I’m thinking fat side down will help absorb some of the conduction, since the meat and coals will be in pretty close proximity.
-I’d be inclined to use the snake method but would be open to other techniques that will keep lit coals as far away from the meat as possible.
-The two questions are related -I’m open to any and all suggestions about where to position the brisket and heat method (snake, minion variations, split coal beds etc.)
I’d really appreciate any input!
Cheers,
David