My first attempt. Lean brisket. I had no smoke and put wayyy too much rub. Live and learn 🥲
My first attempt. Lean brisket. I had no smoke and put wayyy too much rub. Live and learn 🥲
by -rigga
8 Comments
Gonetolunch31
Hm. Never heard of such a thing as too much rub.
Looks like too much heat tho. Cook at 250 until it hits 195-205 internal. Probe should go through smooth as butter.
Edit: also throw on a couple chunks of wood at the beginning for the smoke flavor. Not too much tho, you can over-smoke it
astrovisionry
Those coals look hot as the sun. Haha. All the best on future runs. I did pork ribs a couple of weeks ago and found it hard to keep temp low.
AStubbs86
looks like a small brisket too. i can only afford this size brisket and they are fickle. i ruin 50% of my cooks on the weber but i learn every time and i’m hoping that’s how you get good at bbq trial and error. also one basket of coals holds the temp at at around 250 for me.
looptarded
Way too much heat. Look up the snake method, unless you have a slow and sear. Will hold your temps way better.
wallmanbrad
Is that a 26” Weber or just a super small brisket?
geohul
OP Americas Test Kitchen has a pretty fool proof Texas Brisket method for the kettle utilizing the snake method. It’s very deliberate though and I’m not sure a 5lb brisket is going to yield good tender results. Still there’s a free YouTube video on it and I’ve used it to resounding success a couple of times although I do prefer to just use my Slow-N-Sear and not have to count or stack briquettes.
Well, these are the lessons you learn best. And you definitely have the attitude to make wonderful food as you start applying those lessons. Keep that outlook and look at this pic in a year to see how far you’ve come.
Steiney1
If you would put your coal baskets on either side of a standard, disposable foil water/drip pan in the center, then place oven thermometers over coals and over the pan, you’ll find a nice, clean center that should stay around 220 with the lid on that also keeps your kettle clean.
8 Comments
Hm. Never heard of such a thing as too much rub.
Looks like too much heat tho. Cook at 250 until it hits 195-205 internal. Probe should go through smooth as butter.
Edit: also throw on a couple chunks of wood at the beginning for the smoke flavor. Not too much tho, you can over-smoke it
Those coals look hot as the sun. Haha. All the best on future runs. I did pork ribs a couple of weeks ago and found it hard to keep temp low.
looks like a small brisket too. i can only afford this size brisket and they are fickle. i ruin 50% of my cooks on the weber but i learn every time and i’m hoping that’s how you get good at bbq trial and error. also one basket of coals holds the temp at at around 250 for me.
Way too much heat. Look up the snake method, unless you have a slow and sear. Will hold your temps way better.
Is that a 26” Weber or just a super small brisket?
OP Americas Test Kitchen has a pretty fool proof Texas Brisket method for the kettle utilizing the snake method. It’s very deliberate though and I’m not sure a 5lb brisket is going to yield good tender results. Still there’s a free YouTube video on it and I’ve used it to resounding success a couple of times although I do prefer to just use my Slow-N-Sear and not have to count or stack briquettes.
[https://youtu.be/8PE3-p0wNiU?si=SsRUu0vZ2WdFDjHu](https://youtu.be/8PE3-p0wNiU?si=SsRUu0vZ2WdFDjHu)
https://preview.redd.it/aei9mu5olu2e1.jpeg?width=3024&format=pjpg&auto=webp&s=cdd462f593a596df139020e4e9e61c4c14793313
Well, these are the lessons you learn best. And you definitely have the attitude to make wonderful food as you start applying those lessons. Keep that outlook and look at this pic in a year to see how far you’ve come.
If you would put your coal baskets on either side of a standard, disposable foil water/drip pan in the center, then place oven thermometers over coals and over the pan, you’ll find a nice, clean center that should stay around 220 with the lid on that also keeps your kettle clean.