First brisket cook on the Weber Kettle. I have about ten cooks under my belt (including grilling) and I thought, F it, let’s just go for it for a family Christmas late lunch. Mostly SPG rub, but with a little beef bouillon and Meat Church Blanco. I’m still figuring out my rubs, and I got a bunch of spices at the beginning that I’m working through before I do a reset/reevaluation. 9.5 hour cook, shooting for 225 but swung between 200-275. 14 hour rest at around 160. Used a bag of pecan wood chunks along with Jealous Devil charcoal, using a messy snake method that turned into the minion method (i.e. a heap of wood and charcoal). Wrapped it in butcher paper and into a cheap food storage case from Amazon to transport it 2 hours. When I cut into it, it was steaming, which was a relief, because I was worried about it cooling down too much. What I’d do different: Trim more. I must have trimmed around 3 pounds off a 13 pound brisket, but there was a bunch of unrendered fat. I also didn’t keep it super aerodynamic so there was some pooling which you can see. Lastly, I will use more wood chunks next time to get an even deeper smoke flavor, using the charcoal just as a starting base. I was very pleasantly surprised by the overall bark. I have a tendency to undercook but this time I was determined to be patient. The flavor was pretty damn good. Hard to be objective because of the work that went into it as well as being inundated with smoke, but it was very well received by the fam. Pics: I forgot to take a pic before I cut because I was in serving mode at that point.
spencer204
Thanks for the detailed description of the cook! I’m probably about at the same point in my kettle journey, though I have not attempted a brisket yet. Anyway I know what it’s like to have some idea of what you’re doing but not have the secret knowledge of the barbecue wizards. Always learning (and loving it). Some things going well, some things not so much. I can learn from your experience and I’m grateful friend.
ctravdfw
Looks like you done good…bark looks to be on point!
4 Comments
First brisket cook on the Weber Kettle. I have about ten cooks under my belt (including grilling) and I thought, F it, let’s just go for it for a family Christmas late lunch.
Mostly SPG rub, but with a little beef bouillon and Meat Church Blanco. I’m still figuring out my rubs, and I got a bunch of spices at the beginning that I’m working through before I do a reset/reevaluation.
9.5 hour cook, shooting for 225 but swung between 200-275. 14 hour rest at around 160. Used a bag of pecan wood chunks along with Jealous Devil charcoal, using a messy snake method that turned into the minion method (i.e. a heap of wood and charcoal). Wrapped it in butcher paper and into a cheap food storage case from Amazon to transport it 2 hours. When I cut into it, it was steaming, which was a relief, because I was worried about it cooling down too much.
What I’d do different: Trim more. I must have trimmed around 3 pounds off a 13 pound brisket, but there was a bunch of unrendered fat. I also didn’t keep it super aerodynamic so there was some pooling which you can see. Lastly, I will use more wood chunks next time to get an even deeper smoke flavor, using the charcoal just as a starting base.
I was very pleasantly surprised by the overall bark. I have a tendency to undercook but this time I was determined to be patient. The flavor was pretty damn good. Hard to be objective because of the work that went into it as well as being inundated with smoke, but it was very well received by the fam.
Pics: I forgot to take a pic before I cut because I was in serving mode at that point.
Thanks for the detailed description of the cook! I’m probably about at the same point in my kettle journey, though I have not attempted a brisket yet. Anyway I know what it’s like to have some idea of what you’re doing but not have the secret knowledge of the barbecue wizards. Always learning (and loving it). Some things going well, some things not so much. I can learn from your experience and I’m grateful friend.
Looks like you done good…bark looks to be on point!
Looks so good