Originally Posted by KCUnited (Post 9371313)

I would worry less about your rub and more about how you're going to keep your kettle at 225 for a pound/pound and a half an hour.

Personally, if I were doing a brisket in a kettle, which I never would, but if it were some weird challenge on some bbq show or something, I would do it at a higher heat for less time.

Originally Posted by candyman (Post 9371309)

He has a kettle not a smoker. He's probably not going to be going low and slow.



Thanks :thumb:

Originally Posted by DJ's left nut (Post 9371312)

FMB kinds spoke to that. Yes, it can. However, it's been my experience that it really doesn't at 225. That's a pretty low heat and more than anything, it just kinda liquifies.

As to the time - boy I don't have much to offer there and whatever I did would be wrong. I say don't ever expect anything to cook in less than 8 hours. I don't leave a probe in (I leave that on the grate to check the heat in the chamber), but every couple of hours I'll just hit it with the instant read to get a feel for where it is.

Originally Posted by Fire Me Boy! (Post 9371314)

Build the fire on one side, close down the vents, put a water pan on the other side with some water in it, brisket over the water pan, and he absolutely can go low and slow.

Originally Posted by houstonwhodat (Post 9371291)

Thank you.

I enjoy the hell out of this board. It's the best one in the country.

Other boards put a 4 thread per day max so that's my benchmark.

I only put something up if I think you guys might be entertained or in this case can give me some good advice.

Originally Posted by Fire Me Boy! (Post 9371324)

I was just about to say the best thing you can buy if you're going to get into BBQ is a wireless probe thermometer... Goes to show you how different people can do this kind of food and still come out with outstanding results.

ROFL

I use a probe. You lose a ton of heat every time you open the grill. I think I read somewhere you need to add 30 minutes to your cook time every time you open that lid. So I try to do it as little as possible.

Originally Posted by DJ's left nut (Post 9371325)

EEEEEEEEEEK!

To clarify what I'm sure FMB meant, if you close down the vents, ONLY CLOSE THE BOTTOM.

The top vent stays open at all times, regardless of temperature. If you really want to ruin a piece of meat, close up the top vent. That smoke will just sit on the meat and give you a creosote buildup from hell.

Originally Posted by houstonwhodat (Post 9371321)

It smokes great but it is still charcoal.

I guess I could a lesser amount of charcoal in it but I hear people on Pittmasters and other shows smoking brisket for like 14 hours.

I don't know how to accomplish that if I have to put it on overnight.

Maybe I should use lump charcoal.

Think that would maintain a lower temp than briquettes and burn longer?

I want it to be ready by game time.

Originally Posted by DJ's left nut (Post 9371270)

. I think the lower temp gives you a little more time in the smoke and a slightly better smoke ring before you hit that 145ish range where it stops accepting the smoke flavor.

Originally Posted by DJ's left nut (Post 9371329)

Never found a probe that I trust enough. It seems like every one I've ever used has read temperature past just the tip so my readout is always much higher than the actual meat temp (because the ambient air is screwing with it).

But you're right, the less you can open the grill, the better.

Originally Posted by KCUnited (Post 9371336)

Somebody linked the virtual weber site, you can do a brisket in roughly 6 hrs (depending on the size) at 350+. I've done it, not on a kettle mind you, with the only noticeable difference being the bark as foil is involved.

Originally Posted by Fire Me Boy! (Post 9371314)

Build the fire on one side, close down the vents, put a water pan on the other side with some water in it, brisket over the water pan, and he absolutely can go low and slow.

Originally Posted by candyman (Post 9371345)

Yes you can, there are other recipes for brisket there...that's just the one I prefer. This would be better since you dont have a smoker: http://www.virtualweberbullet.com/brisket4.html