Novice from Bucks

[Bearhugger70]

Morning all. Name's Pete. 

On the cws group on FB. Based in Beaconsfield and Bletchley. 

Have a jumbuck 6 ring gas burner for weekdays and a Weber 57cm kettle at weekends. 

Main aim is learning... Still working towards my first brisket. 

[Smokin Monkey]

Hi Pete, welcome to the forum.

You will get plenty of advice on the Brisket on the forum. Just ask the question.

[Wade]

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.

 

 

[Bearhugger70]

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

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

[Smokin Monkey]

Hi Pete, Wade has good advice.

Please take a look at the Groups a join your Regional Group.