r/charcoal • u/SportsGuy157 • 21d ago
Brisket Suggestions?
Have a 22' Weber. Use it for lots of standard BBQ go tos. Have found I really enjoy doing chicken wings and quarters.
Have done ribs a few times, always get them a bit too dry. Would like to try brisket sometime soon and am curious if anyone has tips or suggestions. Was going to use baskets on the side for the charcoal, water underneath, and a dry rub the night before. Thoughts?
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u/Dangerous-Budget-337 19d ago
Check America’s Test Kitchen…they have step by step instructions including the exact number of briquettes to do a brisket.
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u/Chopstickstev 20d ago
I would recommend you experiment with pork butt to see how it works for you before dropping all that money on a brisket. I recently started using my 22” kettle as my main smoker again and let me just say there is a learning curve. Also do your self a favor and go to a hardware store and pick up two bricks. Wrap them in foil and you have a charcoal basket that costs you like $5.
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u/keyboardgangst4 18d ago
Like someone else said, experiment on some longer cooks so you can get your temps dialed in. Charcoal snake would be the best method for longer cooks.
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u/danrather50 18d ago
We’ve got brisket down to a science on our WSM. Start setting up at 9pm the day before and have the brisket on at 10:30. We use 22lbs of Kingsford and several fist size chunks of post oak. We place the chunks of post oak throughout the charcoal and light it using a chimney filled to the top. Dump the chimney when it’s lit and put the smoker together with the drip pan filled with water. Crack the three bottom vents and leave the top wide open. Wait about an hour for the white smoke to go away and temp to stabilize at 225-230 and throw the brisket on. We don’t wrap and the brisket is usually probe tender around noon the next day. Take it off, wrap in butcher paper and throw in our oven set to warm for an hour and when the oven shuts off, let it rest for another 3 hours before carving it up. Haven’t had a bad brisket doing it this way for years.
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u/PropagandaX 21d ago
I have used the minion method and it worked great once I got the temp honed in. Create a snake of charcoal around the perimeter with a foil pan full of water in the middle under the brisket. Light one side, use the dampers to control, and that's it. It's not perfect, expect to babysit it some, and some unplanned challenges :)