Jump to content

Novice from Bucks


Bearhugger70
 Share

Recommended Posts

Hi Pete

The Brisket will do well on the Weber. Have you mastered the temperature control on it using a snake/minion yet?

By controlling the bottom vents you can set a temperature of 110 C and a Weber will maintain that for 6-8 hours on a couple of kilos of good quality briquettes. I use Heat Beads almost exclusively but Nature Coconut briquettes are good too.

The following are not Brisket but they will give you a good idea of the method.

HB Snake2.jpg

HB Pork1.jpg

 

 

Link to comment
Share on other sites

  • 2 weeks later...

That's excellent, thanks Wade. 

The Weber is at my girlfriend's house so I only get to play at weekends at the moment because my work is in the opposite direction to her place :) She's due to move soon too so I am thinking of a brisket or pulled pork to celebrate once she's in the new place :D

I've looked at the snake method. I've yet to experiment with it though. I've got an Inkbird thermometer thing so that'll come in handy :)

Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

 Share

×
×
  • Create New...