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Tried a full packer brisket on my little Weber kettle last weekend
I was worried it would not fit, so I put it on a rack over a pan of water. After 14 hours, the flat was dry but the point was perfect. I learned that indirect heat on a small grill needs a lot more watching. Has anyone else had to change their method for a small space?
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ray_martinez821mo agoMost Upvoted
That water pan idea is smart for a small kettle, but it can really mess with your bark, right? Maybe try putting the brisket straight on the grate but use a foil boat for the flat later in the cook. It protects the bottom from drying out while still letting the point get all that good smoke. You end up with a better bark and the fat still renders nicely. It's a game changer when you're working with such tight space.
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milam481mo ago
Saw a video where they did exactly that, @ray_martinez82.
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kelly6381mo ago
Oh man, @ray_martinez82 is out here giving out the real secrets. Next you'll tell me I don't need to wrap my whole life in foil.
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