Tony Coloma
TVWBB Pro
Checking and controlling temps. Yikes. Brisket is pooring fat on the coals. Long night ahead. Rotating grill keeping flare-ups from causing more.
Thanksgiving Brisket Kettle edition
- Thread starter Tony Coloma
- Start date
Pablo Hoco
TVWBB Member
Your brisket must be pretty big. Next time, I’d say just bank all charcoal to one side or use those Weber baskets on either side. Or I guess trim it down more so it doesn’t overhang into the coals.
Pablo Hoco
TVWBB Member
I had a long night. It hit the stall at 155. Wrapped it but it wouldn’t budge. Turned up the temp to 290 but still wouldn’t move. At all. After fighting it a couple of hours (four total!) I cranked it to 350. It’s now at 170…
Good thing I started it early.
Good thing I started it early.
Tony Coloma
TVWBB Pro
Missed my 8:am alarm. From 7 to 9 the temp may have dropped. Giving it another hour on the coals. May do more charcoal or wrap and put on the grill. Temp is 140 to 150. A bit worried it was out too long below 140. But I know you guys do this all the time.
I see wrap in my future.
And an easier system for large brisket.
Tony Coloma
TVWBB Pro
Maybe if I ran it counterclockwise...
Tony Coloma
TVWBB Pro
How is it now?I had a long night. It hit the stall at 155. Wrapped it but it wouldn’t budge. Turned up the temp to 290 but still wouldn’t move. At all. After fighting it a couple of hours (four total!) I cranked it to 350. It’s now at 170…
Good thing I started it early.
Temps?
Pablo Hoco
TVWBB Member
Hit 204 and butter tender probe 1/2 hour ago so it’s resting now. I had to crank up the grill to 320 to make sure I was going to hit temp. It was around 180 2 hours ago and shot up pretty quick.
Tony Coloma
TVWBB Pro
I am temping 150. 170 in spots. All wrapped up and on the grill. Steady temp. 250 open will level at 300. Perhaps more. Check and adjust. Was hoping it would probe tender by noonish. Rest for hours before dinner. May push it to probe before 1 or maybe 2. Still a couple hours rest.
Timothy F. Lewis
TVWBB 1-Star Olympian
You will both be just fine! Remember “There is no rushing Good barbecue!!” Probes tender, dbl foil drop in a cooler and get the sides done! Happy Thanksgiving guys! You’re doing beautifully!
Tony Coloma
TVWBB Pro
Well, went to check, brisket on fire! Take off. Rewrap. Fix grill. Restart. Some parts 205, others are 190ish. As soon as it probes tender, boom cooler. Have 4 more hours still
Tony Coloma
TVWBB Pro
Tony Coloma
TVWBB Pro
Timothy F. Lewis
TVWBB 1-Star Olympian
It’ll be fine!
Tony Coloma
TVWBB Pro
Okay rested a bit.
Results:
20.x lb. Brisket. Prime. Costco.
Listen to advice here, and previous exp.
Did not over trim. Perhaps under trimmed. That is okay. Cause even though I am a dry, not fat, well-done, the crowd are all full fat, juicy
ones.
And it protects from the heat. (And a lot easier to trim shhh)
All previous stuff set up. Double snake with double on top. May go to 2 and 1. Hard to control how much is burning at a time. Get temps up, brisket on, um uh oh. Measure brisket has stretched. Crunch it in. Keep checking temps all night. Whoa, close vents to minimum. Keep rotating brisket (giant channel lock) to keep away from the fire. Too long. Fat drips on coals and bursts into flames.turn brisket around to get slightly thicker side towards the lit coals. Temps measured with therm in vent. 200 to 285. Missed the 8:00am temp. 9:00 was a bit low. Vents opened. Another hour and wrap. Mega size foil. Wrap tight. Throw in some tallow from the trimmings. Next check, on fire. So much juice, must find way out. Clean re-wrap, back on grill. Temp is close, not quite tender. 1:00 temps are high and low, probing close but not perfect. Take off. Wrap twice. Then add two more towels. Into cooler. After 5:00pm, serve. A bit dry. But a fantastic smoke ring. The fat side, little ring, but the other side, enormous. There were wood chips, cherry and pecan, in spots.
Lessons learned. Don't sweat it. Thermopop is worthh weight on gold. Smaller brisket for kettle. Auto temp and alarms. Line up coals differently. Get more practice. Does wrapping make it steam too much? Lost so much liquid. Cover flat to keep it from overcooking? Brisket mystery, practice more. 26" kettle. Pulled pork is easier and I can guarantee that. Cook never gets to eat or sleep.
Results:
20.x lb. Brisket. Prime. Costco.
Listen to advice here, and previous exp.
Did not over trim. Perhaps under trimmed. That is okay. Cause even though I am a dry, not fat, well-done, the crowd are all full fat, juicy
ones.And it protects from the heat. (And a lot easier to trim shhh)
All previous stuff set up. Double snake with double on top. May go to 2 and 1. Hard to control how much is burning at a time. Get temps up, brisket on, um uh oh. Measure brisket has stretched. Crunch it in. Keep checking temps all night. Whoa, close vents to minimum. Keep rotating brisket (giant channel lock) to keep away from the fire. Too long. Fat drips on coals and bursts into flames.turn brisket around to get slightly thicker side towards the lit coals. Temps measured with therm in vent. 200 to 285. Missed the 8:00am temp. 9:00 was a bit low. Vents opened. Another hour and wrap. Mega size foil. Wrap tight. Throw in some tallow from the trimmings. Next check, on fire. So much juice, must find way out. Clean re-wrap, back on grill. Temp is close, not quite tender. 1:00 temps are high and low, probing close but not perfect. Take off. Wrap twice. Then add two more towels. Into cooler. After 5:00pm, serve. A bit dry. But a fantastic smoke ring. The fat side, little ring, but the other side, enormous. There were wood chips, cherry and pecan, in spots.
Lessons learned. Don't sweat it. Thermopop is worthh weight on gold. Smaller brisket for kettle. Auto temp and alarms. Line up coals differently. Get more practice. Does wrapping make it steam too much? Lost so much liquid. Cover flat to keep it from overcooking? Brisket mystery, practice more. 26" kettle. Pulled pork is easier and I can guarantee that. Cook never gets to eat or sleep.