First Texan brisket on Kettle Grill

First Brisket Attempt – Tasty, Fun, and a Bit of a Rollercoaster

First of all — it turned out good and tasty, so I’m calling it a win.

The whole process was a lot of fun. I lit the coals around 11 PM, put the brisket on at midnight, then went to bed with some ambient temperature alerts set up. At 5 AM, I moved the brisket away from the fire — but not far enough. The flat side started dripping fat directly onto the flames (hence the big spike on the temp chart). My 6:30 AM alarm didn’t wake me up either. Oops.

By 8 AM, it was time to wrap it and reload the fire. I added coals and wood — about half the kettle grill — but in hindsight, I should have added more. I ran a bit low on fuel near the end and couldn't quite reach 200°F. That said, I was able to slide the probe into the meat with zero resistance — like butter.

I transferred the brisket to a cooler where it stayed hot for 3–4 hours. When it was time to eat, it was still sitting at a cozy 160°F.

I sliced it up and dug in — had about 4 big slices myself. Most people had one, a couple had two, and my kids absolutely devoured it. Super proud of how it turned out.

Alright, your turn — roast away. 😄

This text was enhanced by AI but all the content is truth , verdict and verified by myself.