Popular Post ChrisL Posted December 12, 2020 Popular Post Share #1 Posted December 12, 2020 Just went on the grill. I’m gonna give it about 5 hours on the grill and then instead of redoing the charcoal I’m going to transfer it to the oven to finish off another 4-5 hours. I did a lot of YouTubing on slow cooking on a Weber kettle grill so practiced with a pork shoulder Thursday. I think I have it dialed in so well see later I cut some of the fat cap off and placed it on top so the fat will render into the brisket. 5 1 1 Link to comment Share on other sites More sharing options...
Popular Post Parsnip Totin Jack ★ Posted December 12, 2020 Popular Post Share #2 Posted December 12, 2020 I’ve had good experiences smoking on a Weber kettle. You’ll be fine. 4 1 Link to comment Share on other sites More sharing options...
ChrisL Posted December 12, 2020 Author Share #3 Posted December 12, 2020 Just now, Old No. 7 said: I’ve had good experiences smoking on a Weber kettle. You’ll be fine. I’m using the “snake method” with the coals and then placed chips along the snake of coals to keep the smoke going. How long was that one on the grill? Link to comment Share on other sites More sharing options...
Parsnip Totin Jack ★ Posted December 12, 2020 Share #4 Posted December 12, 2020 5 minutes ago, ChrisL said: I’m using the “snake method” with the coals and then placed chips along the snake of coals to keep the smoke going. How long was that one on the grill? These were 8-10 lbs and not full size like yours. Six hours total. Three hours naked (in picture) then wrapped in pink butcher paper for another three. I added coals at the three hour mark. I used a drip pan below the meat with coals and oak on either side. Controlled the heat using the vents; just slightly cracked. 1 Link to comment Share on other sites More sharing options...
Airehead Posted December 12, 2020 Share #5 Posted December 12, 2020 Brisket is a meat I like but I have no experience. How much will it weigh when done? Link to comment Share on other sites More sharing options...
Parsnip Totin Jack ★ Posted December 12, 2020 Share #6 Posted December 12, 2020 2 minutes ago, Airehead said: Brisket is a meat I like but I have no experience. How much will it weigh when done? Loses about 2lbs in the process. A bigger cut like @ChrisL has will lose a little more. 1 Link to comment Share on other sites More sharing options...
Airehead Posted December 12, 2020 Share #7 Posted December 12, 2020 47 minutes ago, Old No. 7 said: Loses about 2lbs in the process. A bigger cut like @ChrisL has will lose a little more. Thanks. So how much per person do you figure? 1 Link to comment Share on other sites More sharing options...
ChrisL Posted December 12, 2020 Author Share #8 Posted December 12, 2020 58 minutes ago, Old No. 7 said: Loses about 2lbs in the process. A bigger cut like @ChrisL has will lose a little more. Yeah I struggled with the meat purchase. I went to Costco & the Pre trimmed brisket was the right sized but I figured I needed the fat to smoke it and it was pretty lean. So I got the smallest whole brisket that was 17 lbs. But I probably paid $10 for fat... It’s basically the same group as my thanksgiving bubble so 8 people but I’m assuming there will be a lot left over. My daughters MIL really loves brisket & we were all hankering bbq so I thought I’d give this a go. Daughter’s MIL is doing the sides. 2 Link to comment Share on other sites More sharing options...
Parsnip Totin Jack ★ Posted December 12, 2020 Share #9 Posted December 12, 2020 1 hour ago, Airehead said: Thanks. So how much per person do you figure? I plan on 1/2 lb per person and that’s generous. I slice and freeze 1 lb servings in freezer bags. Still have some from August when I made that brisket. There are loads of YouTube videos on smoking meat and brisket. Search for Aaron Franklin, he’s the bees knees. A lot of the others are just fat yahoos with a video camera. 1 Link to comment Share on other sites More sharing options...
Dottleshead ★ Posted December 12, 2020 Share #10 Posted December 12, 2020 Lot of pho Link to comment Share on other sites More sharing options...
Popular Post ChrisL Posted December 12, 2020 Author Popular Post Share #11 Posted December 12, 2020 4 hours in. The charcoal snake is burning slower than I expected so I’ll leave it on the grill & check it at 6 hours. 7 Link to comment Share on other sites More sharing options...
ChrisL Posted December 13, 2020 Author Share #12 Posted December 13, 2020 Time to eat! 1 3 Link to comment Share on other sites More sharing options...
Parsnip Totin Jack ★ Posted December 13, 2020 Share #13 Posted December 13, 2020 Nice ring Chris! Looks well prepared, not well done. 1 Link to comment Share on other sites More sharing options...
ChrisL Posted December 13, 2020 Author Share #14 Posted December 13, 2020 1 minute ago, Old No. 7 said: Nice ring Chris! Looks well prepared, not well done. The thin edge is a bit on the well done side, maybe 15% of it. The rest is just right. 1 Link to comment Share on other sites More sharing options...
Prophet Zacharia Posted December 13, 2020 Share #15 Posted December 13, 2020 5 minutes ago, ChrisL said: Time to eat! Gimme about 5 hours, I’ll catch the next plane. 1 Link to comment Share on other sites More sharing options...
ChrisL Posted December 13, 2020 Author Share #16 Posted December 13, 2020 1 minute ago, Prophet Zacharia said: Gimme about 5 hours, I’ll catch the next plane. There’s gonna be plenty left over. 1 Link to comment Share on other sites More sharing options...
MickinMD ★ Posted December 13, 2020 Share #17 Posted December 13, 2020 I have a lot of experience smoking and BBQing with Weber, too, I use it a lot! 1 Link to comment Share on other sites More sharing options...
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