Gonna do a brisket no fancy rubs here. I just use kosher salt and black pepper. They always come out awesome and taste wonderful. I save the rubs n stuff for the piggy meat.Raw Deer Sausage from B&W chickenthis time I am using hickory to smoke. Will start tomorrow. I have a 16 pound brisket so thats around 20 hours on a lo slo smoke for me. My weber can hold 205-220 degrees for a solid 24 hours. I love this thing. Once its dialed in, I just leave it alone....I like it because it is efficient, cheap to run and works great. I had the 1500 dollar bigger units but did not use it enough to justify the useage. Besides it had a ravenous appetite for wood. But it was nice to be able to do 10 briskets at a time. WIth just Jan and I the weber is outstanding. WHen I double stack mine like this I can do 4 briskets at a time which is more than I need. My neighbor sometimes wants me to do his and I do them this way since I have the capacity. Burns the same amount of fuel either way. Tomorrows cook will be just the single stack. 4951
So @Ray & @BbqGuy if one doesn't have a smoker, how do you recommend cooking a brisket?
@MarT: If you have a gas grill you can turn on only one burner on low, and check your temperature often, and have meat opposite the burner. You need around 225 degrees to slow cook a brisket. With a gas grill, you can add a little box with wood chips that have been soaked in water and it will give you some smoke flavor. 4951
@beastmode: For me only once. This is about how much I use when I fire it up and thats it. If I use mesquite I use half this amount cuz its pretty strong. I soak my wood overnight in water. Just makes it last longer but not necessary.What you see in this pic is about 1/3 to 1/4 of a bag of charcoal and the wood. I put about 10 lit coals on top (called the minion method) and it burns slowly from the top down, giving me a full 24 hours of burn time with NO additional fuel to add. Works perfect every time, 100 percent repeatable result which is why I like it. On my larger smokers I would have to baby sit them regularly and keep a diligent eye to maintain temps. This unit once up to temp, I go to bed and not worry about it. I will start the unit up and be in bed by 10. I let it cook all night and tend to it when I get up. ANother reason why I like it so much. There is a forum for the weber which is the BIBLE for this thing...http://www.virtualweberbullet.com/ 4951
- - - - - - - - >> - - - - - - - - >> So @Ray & @BbqGuy if one doesn't have a smoker, how do you recommend cooking a brisket? @MarT: If you have a gas grill you can turn on only one burner on low, and check your temperature often, and have meat opposite the burner. You need around 225 degrees to slow cook a brisket. With a gas grill, you can add a little box with wood chips that have been soaked in water and it will give you some smoke flavor. @buffaloglenn: gas grill???
@mm4731: Don't get me wrong; I'm not saying "I" would do something so crazy, but it could be done if I had no access to any other sources of fire and needed some brisket in a bad way... 4951
@mm4731: Brisket on a gas grill I believe is a FELONY offense. Just the mention of this cost you Minus 50 Man points!You can smoke them on a gas grill but you wont get the same flavor as with wood/charcoal. BBQ man may differ in my opinion dont know. But it can be done. I have both grills a couple of webers and a smoker. THe gas grill is predominately for Jan if I am not around to cook something---- for the convenience. 4951
So @Ray & @BbqGuy if one doesn't have a smoker, how do you recommend cooking a brisket?It can be done in an oven, and I have had tasty brisket come out of a crockpot and a pressure cooker. Different strokes as they say. NONE however can compare to a smoker in my opinion. 4951
So @Ray & @BbqGuy if one doesn't have a smoker, how do you recommend cooking a brisket?
@MarT: My fellow friends of flame above here have answered your question pretty thoroughly. You can "smoke" on pretty much anything. Ray's vertical setup is one the most efficient methods that will still produce pretty good results. A UDS(Ugly Drum Smoker) is a cheaper version of this method. I've cooked on both, and they are easy to maintain. If you have a kettle(round) charcoal grill, I'll put a good how-to video for you below. Please use this method before doing it on your gasser! If you have more questions about it, holler at me!   4951
@BBQguy and @RayI now have 3 giant briskets, they didn't have anything smaller than 10ish pounds. Any reason why I shouldn't cut them in half and freeze. Also, I know you guys smoke them and we'll give that a shot. Do you use BBQ sauce too or just smoke them?Thanks!! 4951