I've got them 2am waiting on a brisket blues.

[Yankee Hotel Foxtrot]

Every time.
I always struggle trying to smoke brisket on my Weber.
I've tried snake method, minion. Lump and briquettes.
I keep it in temp range 120c. I keep the water pan full, and have tried leaving unwrapped and pushing through the brisket stall, and I've tried wrapping at 74c in foil and also butchers paper.

And yet it's 2am again, brisket been wrapped since 5pm at 74c and at 2am it's still only 86 degrees.
I'm done with brisket.

[Hotdog60]

Re: I've got them 2am waiting on a brisket blues.

I haven't done Brisket yet but I use a large slow cooker a fair bit for pulled pork and the like.
Just use your favorite rub load up the cooker with your sauce and drop in and set to low and forget for 8 to 10 hours.
Finish of in a very hot oven or BBQ for a few minutes.
I should get the nerve to try Brisket one of these days.

[Happy Days]

Re: I've got them 2am waiting on a brisket blues.

We’ve got an egg smoker. I’ve always found cooking other stuff to be way more enjoyable so I’m with you.

Brisket is impossible and also not very good even when the pros do it.

[EasternWest]

Re: I've got them 2am waiting on a brisket blues.

We’ve got an egg smoker. I’ve always found cooking other stuff to be way more enjoyable so I’m with you.

Brisket is impossible and also not very good even when the pros do it.

It's actually amazing when the pros do it. Shut up you godless heathen.

[chef]

Re: I've got them 2am waiting on a brisket blues.

Ive only ever braised brisket in an oven so im no help(not a fan of smoking meats).

[mjp]

Re: I've got them 2am waiting on a brisket blues.

Every time.
I always struggle trying to smoke brisket on my Weber.
I've tried snake method, minion. Lump and briquettes.
I keep it in temp range 120c. I keep the water pan full, and have tried leaving unwrapped and pushing through the brisket stall, and I've tried wrapping at 74c in foil and also butchers paper.

And yet it's 2am again, brisket been wrapped since 5pm at 74c and at 2am it's still only 86 degrees.
I'm done with brisket.

Umm - it's probably cheating but if you get an automated fan system it sorta solves this problem. It depends what you want to do:

1/. Cook the brisket from scratch and manage the temp yourself.
2/. Eat amazing brisket.

In terms of temp, coal will get the temp up then you can use the bricks the manage it. Using the 'ring' to contain your fuel rather than using the snake method makes it easier to manage temp...

Without using a fan:

2x Fire chimneys. Layers of bricks and coal. Fill the ring - Overfill it - with burning fuel. Temp will push up towards 200-degrees...use the vents on top to reduce the air and you will get it down to around 150 in 5-8 minutes. Open the lid again and put the brisket in - the temp will drop to around 125 when you open it...monitor it for 15-20 minutes and use the BOTTOM vents to get the temp to 120. Hold that for 10-15 minutes.

Walk away.

The fan systems will send you a phone notification when there are fuel issues/temp issues...they really are a game changer.

[Bornadog]

Re: I've got them 2am waiting on a brisket blues.

Ive only ever braised brisket in an oven so im no help(not a fan of smoking meats).

I am same as you Chef.

[Happy Days]

Re: I've got them 2am waiting on a brisket blues.

It's actually amazing when the pros do it. Shut up you godless heathen.

Your worst take and I was here for the Dylan Addison era.

[EasternWest]

Re: I've got them 2am waiting on a brisket blues.

Your worst take and I was here for the Dylan Addison era.

It's still the Dylan Addison era.

[Axe Man]

Re: I've got them 2am waiting on a brisket blues.

I got a Kamado style smoker about a year ago, have never smoked before and still have a lot to learn.

Have tried brisket once, was ok for a first try but with a lot of room for improvement. Will have another crack soon.

[jeemak]

Re: I've got them 2am waiting on a brisket blues.

I haven't had access to my Weber Kettle for years, or more to the point, haven't set it up at the apartments I've lived in.

Brisket was never something I was great at, the first one I did had the consistency of a frisbee made with lead plastic. A couple more attempts improved but I never got around to mastering it.

Ribs and pork were always the favourite, while just charring a steak over coals is super rewarding. Getting an Eisenhower Steak right was always a highlight (where you get the coals going nuts and cook the steaks directly on them, rather than the grill), give it a try - but make sure you get the oil right.

[Bornadog]

Re: I've got them 2am waiting on a brisket blues.

I haven't had access to my Weber Kettle for years, or more to the point, haven't set it up at the apartments I've lived in.

Brisket was never something I was great at, the first one I did had the consistency of a frisbee made with lead plastic. A couple more attempts improved but I never got around to mastering it.

Ribs and pork were always the favourite, while just charring a steak over coals is super rewarding. Getting an Eisenhower Steak right was always a highlight (where you get the coals going nuts and cook the steaks directly on them, rather than the grill), give it a try - but make sure you get the oil right.

I really miss my Weber Kettle BBQ. Living in an apartment, I have no chance to fire it up. I hate gas BBQs, the cleaning up is a nuisance. At least with the Kettle, the fat drips on to the coals. I ended up with a Weber Electric BBQ, I just hate those Gas bottles, and to tell you the truth there is not much difference in flavour between the two.

As for Brisket, I just do it in the oven on a very slow cook.

[angelopetraglia]

Re: I've got them 2am waiting on a brisket blues.

Got a taste of Texas BBQ after a number of trips to the lone star state and have been on bit of a journey trying to work out how to master the different classics. I started with a cheaper offset smoker, but ended up getting a Kamado Joe earlier last year, which in my experience makes the entire fire management a lot easier to manage and control. I was smoking or grilling something on the Kamado Joe a couple of times a week throughout the year.

Brisket is hard to get right. I don't think anyone every truly masters it. Everyone is always searching for the perfect brisket. If you have a Webber I would check out Aaron Palmer's You Tube channel Low n Slow Basics https://www.youtube.com/c/LownSlowBasics . He is an Aussie and does an awesome job with the educational videos. A lot of his cooks are on the Webber.

Today I'm smoking two racks of Pork Ribs. A Baby Back rack and a Spare Rib rack.

[angelopetraglia]

Re: I've got them 2am waiting on a brisket blues.

Every time.
I always struggle trying to smoke brisket on my Weber.
I've tried snake method, minion. Lump and briquettes.
I keep it in temp range 120c. I keep the water pan full, and have tried leaving unwrapped and pushing through the brisket stall, and I've tried wrapping at 74c in foil and also butchers paper.

And yet it's 2am again, brisket been wrapped since 5pm at 74c and at 2am it's still only 86 degrees.
I'm done with brisket.

Once you wrap it, you are done in regards to getting any more smoke or flavour into it. So you can always finish it off in the oven if that makes it easier, especially if you are having trouble hitting the right temperatures after such a long cook.

[Yankee Hotel Foxtrot]

Re: I've got them 2am waiting on a brisket blues.

Some great views in here.
I got lucky with my very first brisket on my Weber Kettle Mastertouch.
I'd give it a solid 7 out of 10. Lovely smoke ring, consistent bark, and still moist to drape a piece over a knife edge.
Every time since has only gotten worse. I can't say I've identified why or what I've done markedly different to get increasingly worse results.

The last one was inedible, I think I invented a substitute to Kevlar..