Holiday brisket on my 22" Weber and it barely fits! After HUNDREDS of cooks, I decided it was time to replace worn parts. Got a new Slow n Sear, a Slow n Sear grate (so I can spin it without catching), and a new Weber chimney.
Cook time started around 6pm. Smoked the brisket for 5 hours with lump charcoal and lump mesquite wood chunks. Finishing in the oven overnight at 225 F while I sleep. Estimating completion time around 10am. I'll pop it into my cooler to rest/transport and will slice when the party starts tomorrow afternoon.
This is my 8th brisket on the Weber and it's always a party favorite.
by Any_Witness_2429
1 Comment
Thank you for details. Helps me out. I’m searching for my first charcoal grill here in southern Cali to get started on my first brisket.
I’m also really searching for a cut of meat called cupim. It comes from the hump from Brahman cows and it’s been impossible to find here. It’s also called beef hump. Long and slow is the best way to cook it.