6 Degrees Outside- No Problem- Full Packer Brisket On The @WeberGrills Simpsons Kettle

My buddy Eric Lorden got me a full packer brisket for Christmas.  As there doesn’t look like there’s any end in sight to these frigid temps here in the northeast it was getting time to put up or shut up.  So I trimmed this beautiful Angus Brisket which had a considerable about of fat to remove.

You can see how much fat was trimmed away in this pic.  I left a quarter inch or so on the fat cap side which was cooked fave down on the Kettle.

After trimming away the unwanted fat it was time to season.  Coarse salt, crushed black pepper, John Henry’s Brisket Rub and a little Montreal Steak Seasoning.  Fat cap side up in this picture.  She was wrapped in cello and refrigerated overnight.

Got a late  start at 8AM but set up the kettle for the snake method, placed a large aluminum pan on the charcoal grate and lit ten briquettes in the chimney.  Cherry wood for smoke.  Once the coals in the chimney were glowing orange I dumped them on the start of the snake.  It took til 9AM to get the pit up to 200 degrees with the extreme cold temps outside. 6 degrees.  Brrrrr.

Once the kettle got up to 200 degrees I placed the brisket on the cooking grate and it barely fit across.  It was definitely poking out over the coals from the 10:30-1:30 O’Clock position on the Kettle.  I start my snakes at 7 O’Clock so I knew I’d have to check and rotate the cooking grate once the fuse of the snake were going to have lit coals under the meat.  I got about three and a half hours in when I needed to rotate it.

You can see in the next photo how I just kept rotating it. I placed a piece of foil to protect the meat from the coals you can see.  Because of the extreme cold I needed to add charcoal twice.  Here she is 5 hours in.

She hit the stall at 180 degrees and stayed right around there for over an hour.  At 196 degrees I wrapped it in foil and put it in the oven at 275 til the Brisket hit 203 and was probe tender.  The point was probe tender a full two hours before the flat.  I wasn’t pulling it out to rest based on the internal temp, I was looking for the probe to slide in easily without any resistance.

Here’s the final result-

Delicious!