Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Wooowho 3 day weekend ,what we cooking....

Exactly get on with it, like a Jewish American Princess on prom night with this guy.

Sorry, I forgot about this.

Buy a packer. A real packer.

Cover the whole brisket in a rub. Any rub will be fine. Tony's, Montreat Steak, and some paprika is just fine for a starter rub.

Load one side of your grill with minimal amounts of charcoal (figure one chimney) and put your brisket fat side down on the other. If you can find lump charcoal, use it. And don't use lighter fluid. But some burn sticks and use that to ignite. Load up lots of wood and smoke the fugk out of it for three hours. Or four. Smoke should be billowing out of the Weber. Both vents should open just enough to allow the wood to smolder. Since the heat will all be on one side, turn the brisket so a different side faces the heat source every 60-90 minutes.

Don't worry about cooking the damn thing on your Kettle. Just use it to get smoke into the meat. If it cooks a little in the process, great. But that's not your goal. You're literally using the Weber as just a smoker.

After you have the smoke portion done, wrap it in foil fat side up, and put it in the oven @ 275 and leave it in the oven for 10 hours. Put it in a substantial cookie sheet or disposable Turkey roaster because it's going to make a schit ton of grease and you don't want that in your oven.

At the end of 10 hours, do the fork test. If it doesn't pass, put it back in for another three and test again. Repeat until it passes the fork test.

Finally thought my nuts were gonna swell up and fall off.

Give the hobo his beer back.

Puhlease, that right thar is the first PBR I've ever drink drank drunk. Finally found a decent 30 pack price in this God forsaken area,

Thanks for the info Flave.


Any insight towards a cooker if not the Kettle?

Keep in mind I cant afford a BGE.

Yeah you can usually find these in the big city. Wal Mart often carries Brinkman's versions and they work just fine.

https://www.homedepot.com/p/Royal-G...rizontal2_rr-_-301952661-_-306325357-_-N

Spend an extra $20 and put in a real thermometer and you can get a lot of mileage on one. They're much easier to learn to smoke/cook on than a traditional Weber.

That's a good suggestion for those on a budget. I've had a Char-Griller version for years and still use it. I didn't buy the offset smoker box (it was an option with mine at the time)

I just load the side opposite the chimney with coals and chunks of apple, cherry or whatever your fancy is at the time. Place meat on the rack below the chimney and let the smoke roll up through the meat and out the chimney. Easy peasy. Works great for beer can chickens, especially.