[Closed] Brisket on kettle bbq

Yep, used the snake method for the charcoal and kept more of an eye on it than normal but didn't have any issues.

I did one for Christmas dinner last year, make sure you let it rest for at least 30mins or preferably an hour wrapped in foil.

I haven't done it in colder temps but you'll just need to keep a closer eye on it. Once at a stable temp it should be OK for a while. Remember to wrap it once you hit the stall or it'll never reach the right internal temp.

Thanks for the tips.
It's only a small piece so how long do you reckon roughly?

I've got a temp probe so will be using that.

Just used a dry rub on it. Anyone make their own marinade ?

Cook to temp not to time. Have made my own rubs and marinades in the past but generally just buy the big packs from angus and oink now.

With brisket I find the challenge is getting the temp low enough, so you should be fine.

+1 to the post above ^^^^

Probably doing this already but briquettes are much better for a slow cook than lump - I like heat beads but the weber ones are ok too.

I just use salt and pepper on mine really. Maybe some other stuff but depends on what's in the cupboard. Weber Briquettes as I tend to buy them in bulk but they last well and have worked before so I tend to stick with them.

Is it rolled? Does it have much marbling? If not it might come out quite dry as a lone piece of meat. There are some options to smoke to start and then braise after (check out CountryWoodSmoke for ideas). External temp shouldn't matter if you have a consistent fire going in the kettle and it's not losing heat anywhere it shouldn't. I often roast on mine in the colder weather, as others have said, look up the snake, keep an eye on temps and use the vents to heat or cool it and if you are looking (lid off) you ain't cooking).

US and AUS, or specifically fed brisket is often fattier and retains more moisture as the fat renders through the cook by the way, hence the initial questions.

Yes it was rolled but I cut the string and flattened it before putting a rub on.
Using Weber briquettes using indirect method and put a temp probe in so know the temp.

Excited to see how it turns out. Last time I did a brisket I didn't roll it out and didn't have a temp probe.

Also used this video for tips

Brisket comes from the front of the chest, effectively the breastbone area.

Because thats a worked part it will likely be best cooked slow, steaming or such. but mostly it can tend to be a bit tough.

The Americans are right big fans of brisket,it certainly is a flavourful part. I would look to recipes that you know are US based, as I think they'd have the best method for making sure it stays moist and tender.

PS. You can cook it rolled and tied or flat. Obviously flat will cook quicker, and if cut thin, might work better flash frying it so it stays bloody and therefore juicy and tender.
Coking shortens the fibers of the muscle, and this is what makes some cuts tough. Brisket if you look at the meat is almost like a bunch of thick fibers. This what causes it to be tough, but tenderising it by effectively stabbing it multiple times breaks up these strands.
When we make pickled brisket, it is placed in the pickle flat after first stabbing it with a blade.

T-Roy cooks, bbq pit Boys, baby back maniac and pitmaster x to name but a few on YouTube all have decent brisket videos.

I think US brisket has a higher fat content than UK, so a UK approach might work better. It's worth wrapping it for some of the cook too.

Happy with the way it turned out. The rub I used was very tasty.

Think I cooked it too quick though. I used indirect method with charcoal baskets on both sides of the kettle.

Next time I'll just use one basket so hopefully will take longer to get to temp.

Apart from that very happy and will definitely do it again.

I did brisket a few months ago on a Webber kettle bbq for the first time. Used the snake method with Weber briquettes round the outside like dominoes. Just tried to keep the temperature low.

I put some water soaked wood chips on the first few pairs of briquettes and it was the smokiest meat I’ve ever had (I forget which wood it is).

After an hour or so I took the meat off and wrapped it in foil then put it back on.

I’d say I was trying to cook for time (about 8 hours) but I reckon I should probably have taken it off a few hours earlier. It was nice on the day but perhaps a touch over cooked on the outside edges. Literally fell apart though.

Hayes Garden Centre have a good video on youtube

This is one of the best videos I’ve come across recently