My brisket results over the last 20 years have been inconsistent. I finally made one that I am really pleased with, and hopefully have a method I can replicate in the future because I took notes on photo #5!
Used 20 lit briquettes on a messy snake method (added after the first photo).
ThermoWorks RFX setup with Billows fan controller.
Onlyfire ceramic insert kit with foiled deflector.
Onlyfire rotisserie ring to get some distance away from the deflector. Sealed the holes up with high temp flue tape. Modified the ring with 4 bolts to support the grill grate.
The rest of the method is in photo 5.
by livingbeyondmymeans
10 Comments
I kind of feel like this is cheating…but fuck it. I’m trying this.
Is resting in a sv much better then resting via cooler or in a oven?
Can you elaborate on why you would need to flip it during the stall?
Could you do the sous vide first then finish on smoker?
Smoke before the sous vide for sure
First time I have seen kamado type ceramics inside a Weber kettle !
Congratlations and thanks for the sous vide post. An overlooked cooking method for most of us.
I am definitely trying this in the future.
Is the sous vide for the resting process?
Bro at this point I’m just using an oven lol
God damn like 24 hours for one piece of meat
How good is the ceramic kit? Can you just leave it in and grill? Kinda tempting but I don’t want it to just be a gimmick for temp control