I want to try to smoke a brisket in my trusty Master-Touch for the first time, and some tips would be very much appreciated!
by zalva_tham
8 Comments
gofourtwo
Do some research on the “snake method” and give it a go. It’s the easiest way to do a long cook on a kettle. Get a manageable sized brisket, 12-14 pounds is good. Put a water tray in under the brisket. Season with a generous coating of salt and pepper and use some hickory or oak chunks.
chuckthetruk
Snake method is great with a regular Weber, but the smoke flow depends on your ability to rotate the lid, which you can’t do on this model. Having said that, I honestly don’t know how much of a difference it will make with your brisket. I did a brisket on a 22″ with the snake method a few weeks ago and it was a very pleasant cook.
You could try using a slownsear type setup (DIY or with your baskets) with the understanding that you will have to refuel at some point during the cook. That way you could always have your meat directly under the vent, without having to rotate the grate or the lid.
90xjs
I’d personally start with something less expensive to get a feel for how to hold temps. You’ll probably want a 14+ lb brisket which can be relatively expensive. You can get a pork butt to make pulled pork for a great price, or just use bone in chicken thighs
NegotiationNo260
The way I’ve done it, I use a grate w the hinged sides and coal basket so I can stoke the coals with a handful every 45 min or so. A bit tedious but if I get tired I can always cheat and move to the oven after 4 hrs or so. (Nobody can ever tell the difference-I’m not surrounded by connoisseurs). I use some heavy foil folded up and placed between the meat and the coal basket to make a heat shield to minimize direct heat, and have the vent opposite the fire.
In my 22” kettle, I like to have the fire mass pretty small so that it doesn’t get dirty smoke while keeping the temp right. The downside is you have to constantly stoke but I don’t find it to be any different frequency than my offset pit. I don’t sweat big fluctuations. Just don’t let it get crazy. Also if it’s your first one, just move it to the oven after you’ve given it 4+ hrs in the kettle. Less stress and work up to a full cook.
Tasty-Judgment-1538
That’s a pretty one
DocHoliday8514
Yeah the snake is the way to go. Pan in the center of the snake. I never put water in it, just use it to catch the drippings. The America’s test kitchen video is definitely worth the watch.
Oh the Thermoworks “square dot” is great too. Monitors meat and grill surface temp. I haven’t upgraded to the smoke yet, but that sale was a great opportunity. I have two square dots I bought quite a while ago and one is still brand new in the box.
I’ve used this technique a dozen times and it turns out amazing every time. Highly recommended it.
pervertsage
Did you get the charcoal ring and heat diffuser with your Master-Touch Premium? If you did, follow the instructions in the manual – basically the minion method enclosed within the charcoal ring with the heat diffuser on top.
Just be sure not to pack the ring too tightly or it’ll take an age to get up to temperature!
8 Comments
Do some research on the “snake method” and give it a go. It’s the easiest way to do a long cook on a kettle. Get a manageable sized brisket, 12-14 pounds is good. Put a water tray in under the brisket. Season with a generous coating of salt and pepper and use some hickory or oak chunks.
Snake method is great with a regular Weber, but the smoke flow depends on your ability to rotate the lid, which you can’t do on this model. Having said that, I honestly don’t know how much of a difference it will make with your brisket. I did a brisket on a 22″ with the snake method a few weeks ago and it was a very pleasant cook.
You could try using a slownsear type setup (DIY or with your baskets) with the understanding that you will have to refuel at some point during the cook. That way you could always have your meat directly under the vent, without having to rotate the grate or the lid.
I’d personally start with something less expensive to get a feel for how to hold temps. You’ll probably want a 14+ lb brisket which can be relatively expensive. You can get a pork butt to make pulled pork for a great price, or just use bone in chicken thighs
The way I’ve done it, I use a grate w the hinged sides and coal basket so I can stoke the coals with a handful every 45 min or so. A bit tedious but if I get tired I can always cheat and move to the oven after 4 hrs or so. (Nobody can ever tell the difference-I’m not surrounded by connoisseurs). I use some heavy foil folded up and placed between the meat and the coal basket to make a heat shield to minimize direct heat, and have the vent opposite the fire.
In my 22” kettle, I like to have the fire mass pretty small so that it doesn’t get dirty smoke while keeping the temp right. The downside is you have to constantly stoke but I don’t find it to be any different frequency than my offset pit. I don’t sweat big fluctuations. Just don’t let it get crazy. Also if it’s your first one, just move it to the oven after you’ve given it 4+ hrs in the kettle. Less stress and work up to a full cook.
That’s a pretty one
Yeah the snake is the way to go. Pan in the center of the snake. I never put water in it, just use it to catch the drippings. The America’s test kitchen video is definitely worth the watch.
Oh the Thermoworks “square dot” is great too. Monitors meat and grill surface temp. I haven’t upgraded to the smoke yet, but that sale was a great opportunity. I have two square dots I bought quite a while ago and one is still brand new in the box.
[Cook’s Country Texas Brisket](https://youtu.be/8PE3-p0wNiU?si=dc52S_aAZKHxAJg8)
I’ve used this technique a dozen times and it turns out amazing every time. Highly recommended it.
Did you get the charcoal ring and heat diffuser with your Master-Touch Premium? If you did, follow the instructions in the manual – basically the minion method enclosed within the charcoal ring with the heat diffuser on top.
Just be sure not to pack the ring too tightly or it’ll take an age to get up to temperature!