Weber Kettle brisket

First Weber Kettle brisket, how’d I do?

– 15lb prime Sam’s club brisket, Trimmed and dry brined with my brisket rub for a few hours

– went on at 2:30 AM, minion method with kingsford original and hickory chunks at 250F

– ran like a champ for 4 hours, I got some sleep in, woke up at 6:30, it was ~160, I rotated it, spritzed the edges

– ignored it until 8:30, needed more charcoal, raked all the hot coals left to one side and refilled, spritzed it. Dead in the stall at this point.

– 10:00 it was 175-180F, bark was perfect, I wrapped it in butcher paper with tallow, almost moved it to the oven but the grill was rolling perfect and it was only like 45 degrees outside.

– 11:00 it was done, sat it on the counter for half an hour, then stuck it in a cooler with towels until dinner time (5:00 pm)

Tenderness was near perfect, maybe like .1% overcooked but it held on a bend perfect. Wish the big deckle chunk would’ve rendered all the way but I wasn’t expecting such a fast cook. Smoke flavor on this was ON POINT, cleanest richest smoke flavor I’ve ever done on any cook without overdoing it. All in all this is the best brisket I’ve made, way better than my pellet grill briskets, very comparable to all the offset briskets I’ve had.

If you’ve had second thoughts about trying to fit a brisket on a kettle DO IT, this cook was way more manageable than an offset, and produced great results.

by DaleFromDaFlock