Memorial day briskie - Page 2 - BBQ Central

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Old 05-28-2009, 01:45 PM   #11
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Quote:
Originally Posted by Unity
Welcome, Al. I wouldn't have considered doing a brisket in a kettle. Tell us more about your fire brick method.

--John
It's something I learned on another forum I frequent and works really well. Since all I can't afford a WSM right now and I never really need to do more than one brisket or porkbutt you can effectively smoke on a kettle. The way it works is you need two firebricks (must be firebricks to take high heats) and lay them on their side to seperate a little over 1/3 of your kettle like I have in the picture above. Once you have that space separated you want to wrap the other 2/3's of the charcoal grate in foil (the part the meat will be on top of) To the section that holds the coals I put a full chimney of unlit briquettes with wood chunks mixed in. If it goes a little higher than your cooking grate just leave the hinge open. Now the bottom vent needs to be barely cracked and the top I close to halfway. On top of the unlit I add about 12 lit coals and cover the lid. This is a minion method start. Once the kettle comes up to temp add your meat to the other side and close the lid. You may need to adjust the bottom vent every so often by opening a little more or closing a little more to keep your desired temp. Lots of guys do this and I've gotten a 6hr burn on just that initial load of charcoal and others have gotten longer. Give it a try it really works well. Keep in mind I smoke at high temps 300-350 so if you want to cook at lower temp I'd add 6-8 lit coals to start with.
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Old 05-28-2009, 01:54 PM   #12
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Welcome, that looks real good!
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Old 05-28-2009, 01:58 PM   #13
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Al, I feel your pain and respect your ability. I started on a used ECB
and worked my way up. I fully believe starting with inferior tools increases the learning experience, although you sometimes have to eat
some crappy food, lol. It helps you become a better cook, and excellent food is produced by the cook, not the cooker.

That said, for anyone who can't afford a wsm, get a weber kettle. You can make fantastic food on that thing, it lasts a long time (if you don't drop the lid ) and it's easy to maintain with the availability of parts.

Keep cooking my friend!
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Old 05-28-2009, 04:07 PM   #14
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wth? did you report that cook here?
Me too???
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Old 05-28-2009, 04:08 PM   #15
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Very nice Al as well as interesting. Looks like a 22.5 OTG? Why do you foil the bare lower grate under the brisket?

Thanks
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Old 05-28-2009, 06:30 PM   #16
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Quote:
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wth? did you report that cook here?
What are the penalties for not reporting?

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Old 05-29-2009, 05:53 AM   #17
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you must turn over your rub recipes.
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Old 05-29-2009, 07:30 AM   #18
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the reason I foil the other side of the charcoal grate where the food sits on top of is so the air flow coming in from the bottom vents will flow to the charcoal side through the coals the over the brisket. Also it catches the drippings for an added bonus
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Old 05-29-2009, 08:00 AM   #19
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Looks real good
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Old 05-29-2009, 06:02 PM   #20
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Looked great Al! Thanks for sharing that tip!
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