Well, I bought a rolled brisket on Saturday night (3.8lbs) in the realisation that Sunday was going to be crap weather so thought I might as well spend it with the BBQ. I did a lot of YouTubing etc to decide on method and recipes and honestly though I might have taken on a bit much for me and my One Touch Premium kettle....
You'll note I did the cook in my garage as the weather was even worse than expected. I had front and back doors open which meant it was a bit of a wind tunnel which made it slightly more challenging to maintain temperature of the fire.
Alas - here was my day:
Up at 8.30pm (unheard of on a Sunday when no driving can occur) and straight out to get the BBQ set up and sorted.
Step 1 - place an aluminium tray in the kettle, two bricks go as flush as possible against this and then using a wire coat hanger as a width guide, set the bottom vents just so:
Step 2 - create a bed of Weber briquettes with wood chunks (mesquite soaked overnight) and wood chips (hickory also soaked overnight) to one side of the bricks. Leave one end of the bed slightly less full (this is where the lit coals will go).
Step 3 - light a Chimney starter with about 10 briquettes in it. Add a liquid of choice to the aluminium tray...
Step 4 - get the pre rubbed brisket (I did mine the evening before) out of the fridge and let it come up to room temperature. I unrolled mine and created a rub using Salt, Brown Sugar, Black Pepper, Paprkia and Chilli. (It was perhaps over spiced slightly, next time I'd use only salt, pepper and brown sugar I think).
Step 5 - the briquettes should now be lit, so scatter them over one end of the bed of coals and wood created earlier and then pop the lid on. I left the top vents about 2/3s open.
Step 6 - give the fire some time to settle down and get the vents just so that the temperature will be controlled. I left my fire around 55-60 minutes before it really settled down to a temperature consistent in my range (ideally 200-240 Fahrenheit).
Step 7 - pop the meat on and then leave it to do its thing. I on average checked the fire every 20 minutes at first but this turned into every 45 minutes after a few checks and I saw the fire was maintaining a steady temperature. I put the meat on at 10.20am and decided I would foil when the internal temperature reached about 160oF (70ish in real money). This happened around about 3pm - so almost 5 hours into the cook.
You'll note that the fuel is about halfway through at this point.
Step 8 - foiling the meat. I popped the brisket in a Weber aluminium tray and gently doused both sides in Jack Daniels Hot Chilli BBQ Sauce. I then double covered the top and put the meat back on the heat. I then went to the pub for a few pints!
Step 9 - I toddled back from the pub at about 5.15pm and checked the internal temperature of the meat and how easily a fork would twist in the meat. The temperature was around about 195F and the meat was twisting and looking good.
Step 10 - At 6.00pm I took the meat off (so just short of 8 hours cooking time). I then triple wrapped the meat in foil and placed it in my oven (switched off but a good sealed unit) and left the meat in there to rest for around 90 minutes.
Step 11 - Take the bricks out of the BBQ, and the aluminium tins, open the bottom vents and give your coals around 20-30 minutes. My temperatures were then back up to around 200oC - so perfect for cooking sausages for some starters and roasted veg to go with the main meal. This was all still on the original fuel!
Step 12 - Eat! And to my shame, I FORGOT to take a picture at this point
If I am honest, it was a little drier than I'd have liked and I need to think of a way to avoid this next time, but the meat certainly was not tough and went down an absolute treat! It was a very rewarding cook and I was very impressed with how the kettle did when I thought only a Smokey Mountain could achieve such a cook!
I was also amazed that my coals could easily have maintained the slow cook for another 3 hours I think! The minion method is truly excellent!
I would appreciate any tips on how to maintain more moisture in the meat if anybody has any - next step I think will be pulled pork.
Thanks for reading and sorry for the very long post!!