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Old 02-01-2013, 05:59 PM   #1
Fire Me Boy! Fire Me Boy! is offline
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Originally Posted by candyman View Post
He has a kettle not a smoker. He's probably not going to be going low and slow.
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.
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Old 02-01-2013, 06:02 PM   #2
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Originally Posted by Fire Me Boy! View Post
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.
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.
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Old 02-01-2013, 06:05 PM   #3
Fire Me Boy! Fire Me Boy! is offline
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Originally Posted by DJ's left nut View Post
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.
Yes, of course. Should have mentioned, you actually want to position the top vent over the brisket to keep smoke flowing.
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Old 02-01-2013, 06:09 PM   #4
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Originally Posted by Fire Me Boy! View Post
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.
Yeah that's the plan.

I have the Weber charcoal holders if I want to put the charcoal on each side and the brisket in the middle.

But I tried that on ribs before with a rib rack and I think I get too much heat on each side.

Definitely want to have some good burnt ends.
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Old 02-01-2013, 06:11 PM   #5
Fire Me Boy! Fire Me Boy! is offline
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Originally Posted by houstonwhodat View Post
Yeah that's the plan.

I have the Weber charcoal holders if I want to put the charcoal on each side and the brisket in the middle.

But I tried that on ribs before with a rib rack and I think I get too much heat on each side.

Definitely want to have some good burnt ends.
I once turned an entire brisket - flat and point - into a massive pile of burnt ends. It was delicious.

Pretty sure I took a couple years of my life off, but those are the crappy years anyway.
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Old 02-01-2013, 11:46 PM   #6
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Originally Posted by Fire Me Boy! View Post
I once turned an entire brisket - flat and point - into a massive pile of burnt ends. It was delicious.

Pretty sure I took a couple years of my life off, but those are the crappy years anyway.
How'd you manage that? I've never even attempted to make burnt ends from the flat because I never figured there'd be enough fat in there to really crisp them up.

I'll smoke a brisket, pull it when it's done, cut off the point, smoke it for another hour, chop it, put it back over a higher heat for another hour, then call it. I figured that would dry the hell out of the flat.
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Old 02-02-2013, 08:04 AM   #7
Fire Me Boy! Fire Me Boy! is offline
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Originally Posted by DJ's left nut View Post
How'd you manage that? I've never even attempted to make burnt ends from the flat because I never figured there'd be enough fat in there to really crisp them up.

I'll smoke a brisket, pull it when it's done, cut off the point, smoke it for another hour, chop it, put it back over a higher heat for another hour, then call it. I figured that would dry the hell out of the flat.
Keep as much of the fat cap as you can. Do it like you suggest, but at the point where you're chopping it, chop it all up and mix it together.

Not the best burnt ends I've made, but it was still pretty damn good.
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Old 02-01-2013, 08:53 PM   #8
crispystl crispystl is offline
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Originally Posted by Fire Me Boy! View Post
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.
This. Shit I've maintained about 190 - 200 on a kettle smoker for about 8 hours. It takes a shit load of babysitting but it's actually enjoyable if you like to **** with fire and need a little time away from the wife and kids.
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Old 02-01-2013, 08:55 PM   #9
crispystl crispystl is offline
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Originally Posted by crispystl420 View Post
This. Shit I've maintained about 190 - 200 on a kettle smoker for about 8 hours. It takes a shit load of babysitting but it's actually enjoyable if you like to **** with fire and need a little time away from the wife and kids.
Oh shit maybe I'm thinking of the wrong thing I have a cheap ass brinkman smoke n grill. Is that considered a kettle smoker??? Regardless it's still a chore to maintain low heat for long periods of time.

*Never mind I see a kettle smoker is one of those little sawed off versions.

Last edited by crispystl; 02-01-2013 at 08:56 PM.. Reason: not a kettle
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