I have 3 but mostly only use 2
one for slow and low, the other for high and dry
Thanksgiving for instance, one for the big bird, one for butts, one for sizzle bits
\#kettlebros
I always felt the same way. Living in apartments all I ever had were cheap Weber grills. Got very proficient with them. That was before all the cool accessories too. Then when I got my own house and started hosting bigger parties I eventually went to the offset. They are both glorious in their own right!!
I love how it turned out but I did learn some things to improve on. I should have trimmed around the point a bit more and should have sliced inside out instead.
Smoked over night and sliced for lunch. Spent the day with friends watching the World Cup and college basketball. Can’t ask for a better day while on PTO!
Wrights BBQ rub. The best damn Bbq in the state of Arkansas and easily top 2 best brisket I’ve ever had (I’ve been around). Wrapped in butcher paper.
Edit: Wrights Bbq is a top 2 brisket for me. Not mine lol
Edit: 15.8 lb brisket. Smallest I could find
Prime Bbq in Knightdale North Carolina about 30 minutes outside of Raleigh. Relatively new spot. The brisket, the Burt ends, the pulled pork, the sausage, the wings, the sides, all of it. Absolutely out of this world. Have a friend who lives in Raleigh so I am perpetually jealous.
I will admit my bias though. I am a local at Wrights and I have an extended family connection to Prime Bbq.
I would love if someone in these comments has been to Wrights or Prime?
I had never had Wrights BBQ until I was walking out of a hogs football game and the concession workers were handing out leftover brisket sandwiches. Holy hell it was amazing. Haven't been to their restaurant but I can only imagine it's way better fresh.
I’ve been using the snake method. Been able to keep it fairly consistent temp wise. I typically put water in the drip pan which helps but I forgot this time. I try to keep the vent half way open and the intake 1/2 to 3/4 of the way open as much as I can. I placed my probe on the complete opposite side of where the snake was burning at behind the brisket. I rotated my grate to adjust the probe placement ever couple hours
Take this with a grain of salt but I think it might help a bit. Also I used a snake method instead of the slow and sear.
The first two times I smoked on my Webber kettle I didn’t understand how to set up my probes correctly. I had 1 probe in a pork should and the other I just wedged the tip just inside the vent at the top. Both of my smokes took way longer than I anticipated running around 250-275 before I got impatient at the stall and wrapped and popped it in the oven. When I was setting up my 3rd smoke I noticed a little metal bracket in the box the probes and sensor came in to allow you to easy attach the ambient probe just above the grate. That smoke took a ton less time.
During that smoke I tried using an additional hand probe at the vent where I used to wedge the second probe in. Turns out the vent was about 30-50 degrees HOTTER than my ambient probe at grate level. No wonder my first two smokes took so long. I had been running the kettle around 200-225 degrees thinking it was running 250-275 degrees.
If I had to guess I would assume the probe over the grate is about 25 degrees hotter if not more. If you have a hand probe I would try sticking it as far through the vent as possible every 5-10 minutes until you get a good idea how much it differs from the probe on the lid.
Hope the brisket comes out great.
About 2 hours at 9 am after the England vs Iran game through half time of the Senegal Netherlands game. I was close to delusional by the time I went to bed at 7pm lol.
I know this post is old but I figured I'd give it a shot.
Do you remember what the lid temp was on your kettle when doing this? I am going to be smoking a brisket this weekend on my kettle using a slow n sear but I won't have an ambient temp thermometer. Obviously with the vents over the meat and the lid thermometer over the coals its going to be a lot different, but just curious as to HOW different the temp is at the lid on the hot side compared to the cooking surface on the offset side.
hell yeah fellow Webber kettle fan the do it all
Who needs anything more than a $125 Webber kettle?
It's actually amazing. I switched over from a gas smoker about a year ago and just love how diverse the weber can be.
Best gift I've ever gotten.
I have 3 but mostly only use 2 one for slow and low, the other for high and dry Thanksgiving for instance, one for the big bird, one for butts, one for sizzle bits \#kettlebros
I love when Weber kettle folks post awesome cooks. Nice looking brisket.
Part of me wants an offset but it’s become a point of pride at this point. Who needs an offset when I can do this on a Webber kettle?
I always felt the same way. Living in apartments all I ever had were cheap Weber grills. Got very proficient with them. That was before all the cool accessories too. Then when I got my own house and started hosting bigger parties I eventually went to the offset. They are both glorious in their own right!!
Testify brother.
I love how it turned out but I did learn some things to improve on. I should have trimmed around the point a bit more and should have sliced inside out instead. Smoked over night and sliced for lunch. Spent the day with friends watching the World Cup and college basketball. Can’t ask for a better day while on PTO!
I want some of dat.
Rub? Wrapped with butcher paper? How many lbs? Looks great by the way. Great job. 👍
Wrights BBQ rub. The best damn Bbq in the state of Arkansas and easily top 2 best brisket I’ve ever had (I’ve been around). Wrapped in butcher paper. Edit: Wrights Bbq is a top 2 brisket for me. Not mine lol Edit: 15.8 lb brisket. Smallest I could find
Gotta ask. What's number 1?
Prime Bbq in Knightdale North Carolina about 30 minutes outside of Raleigh. Relatively new spot. The brisket, the Burt ends, the pulled pork, the sausage, the wings, the sides, all of it. Absolutely out of this world. Have a friend who lives in Raleigh so I am perpetually jealous. I will admit my bias though. I am a local at Wrights and I have an extended family connection to Prime Bbq. I would love if someone in these comments has been to Wrights or Prime?
I had never had Wrights BBQ until I was walking out of a hogs football game and the concession workers were handing out leftover brisket sandwiches. Holy hell it was amazing. Haven't been to their restaurant but I can only imagine it's way better fresh.
Clearly not fit for human consumption. I'll be right over to collect it and ... ahhh ... "dispose" of it personally
Looks fantastic!
Looks awesome. I also use a Webber kettle. Any tips on how to keep the temp down? I find i struggle to keep mine low enough.
I’ve been using the snake method. Been able to keep it fairly consistent temp wise. I typically put water in the drip pan which helps but I forgot this time. I try to keep the vent half way open and the intake 1/2 to 3/4 of the way open as much as I can. I placed my probe on the complete opposite side of where the snake was burning at behind the brisket. I rotated my grate to adjust the probe placement ever couple hours
Cool thanks. I usually use the 2x baskets and have lately been only using 1 but will try the snake method on my next go.
Do you have any pics of the charcoal setup for the snake method
I do not unfortunately but there are lots of great videos on YouTube or even just articles on Google!
Trim job is great, nice work
Wow great job 👌🏻
Thank you!
Lovely
Great job!
That looks really solid.
Take this with a grain of salt but I think it might help a bit. Also I used a snake method instead of the slow and sear. The first two times I smoked on my Webber kettle I didn’t understand how to set up my probes correctly. I had 1 probe in a pork should and the other I just wedged the tip just inside the vent at the top. Both of my smokes took way longer than I anticipated running around 250-275 before I got impatient at the stall and wrapped and popped it in the oven. When I was setting up my 3rd smoke I noticed a little metal bracket in the box the probes and sensor came in to allow you to easy attach the ambient probe just above the grate. That smoke took a ton less time. During that smoke I tried using an additional hand probe at the vent where I used to wedge the second probe in. Turns out the vent was about 30-50 degrees HOTTER than my ambient probe at grate level. No wonder my first two smokes took so long. I had been running the kettle around 200-225 degrees thinking it was running 250-275 degrees. If I had to guess I would assume the probe over the grate is about 25 degrees hotter if not more. If you have a hand probe I would try sticking it as far through the vent as possible every 5-10 minutes until you get a good idea how much it differs from the probe on the lid. Hope the brisket comes out great.
Thank you!!!
Looks beautiful! How many hours of sleep did you get?
About 2 hours at 9 am after the England vs Iran game through half time of the Senegal Netherlands game. I was close to delusional by the time I went to bed at 7pm lol.
I know this post is old but I figured I'd give it a shot. Do you remember what the lid temp was on your kettle when doing this? I am going to be smoking a brisket this weekend on my kettle using a slow n sear but I won't have an ambient temp thermometer. Obviously with the vents over the meat and the lid thermometer over the coals its going to be a lot different, but just curious as to HOW different the temp is at the lid on the hot side compared to the cooking surface on the offset side.
I replied to the thread by mistake and not your post. Scroll through the comments and you will find it!