Anyone here smoke on a Weber Kettle?

[Dwight Schrute]

Dammit, man. Because it's there.

Because. It's. There.

I know, but 13 lbs of brisket is a lot of freakin brisket for only 2 people.

[Dwight Schrute]

Regarding the slow 'n sear: you guys that use it find it useful? I bought a similar product called the Smokenator which I found to be too much of a hassle to fool with without giving superior results.

[surveyor]

I know, but 13 lbs of brisket is a lot of freakin brisket for only 2 people.

.

[Uncle Dave]

I know, but 13 lbs of brisket is a lot of freakin brisket for only 2 people.

I'm a full blown vacuum sealer.....I seal EVERYTHING. Love it. With brisket I usually pack enough for two sandwiches, maybe 6-8 ozs. Speaking of which, I'm down to my last pack so I'm due for another load. Already have two slabs of babybacks ready to go. I like taking a pound of brisket, fat on, and mix it with 4 lbs. of boneless Chuck for my burgers. I found double grinding works best.....really good flavor.

[Dwight Schrute]

I'm a full blown vacuum sealer.....I seal EVERYTHING. Love it. With brisket I usually pack enough for two sandwiches, maybe 6-8 ozs. Speaking of which, I'm down to my last pack so I'm due for another load. Already have two slabs of babybacks ready to go. I like taking a pound of brisket, fat on, and mix it with 4 lbs. of boneless Chuck for my burgers. I found double grinding works best.....really good flavor.

How do you reheat it? My problem with brisket is that it never tastes right when it's reheated.

[Uncle Dave]

How do you reheat it? My problem with brisket is that it never tastes right when it's reheated.

I thaw overnight and microwave. I like it with onion and pickles, but I also like it with a mayo, horseradish, Woostershire, sauce too. Maybe some melted Swiss. It does lose "something" in the preservation process. Not many things as delicious as fresh, smoked brisket. I've been using Brioche buns lately. Really good.

EDIT: I never reheat in the vacuum bag...I always use a microwave safe container.

[Uncle Dave]

How do you reheat it? My problem with brisket is that it never tastes right when it's reheated.

Check this video out........https://www.youtube.com/watch?v=RJGmprFIlJo

I bought a 16.5lb. brisket this afternoon. I'm off tomorrow and it looks like a warm day so I thought why not. I'm taking a couple of pounds off the flat to grind for burger. I suspect after trimming to have maybe 12 lbs. for the smoker. I'll be making some fresh rub and try to get this piece prepped and seasoned this evening. Hope to get it on my smoker around 6 am or so.

[Blue Heaven]

Let us know how it turned out.

[Uncle Dave]

Let us know how it turned out.

Beautiful and delicious. I trimmed it super close and only ended up with 9 lbs on the smoker. I saved 2 1/2lbs for burger, so I ended up trimming 5 lbs of fat off.

Guess what I had Friday evening??? Hot Browns lol.. Ever since you mentioned hot brown sliders, I couldn't get it out of my mind. What I had was superb. Killer cheese sauce, ripe tomatoes, and thick bacon. I'll be making that again for sure.

[DA#23]

^ Ah, yes! Sounds delicious and satiating. Kettles take a little more observation but can produce some fantastic eats.

[surveyor]

^ Ah, yes! Sounds delicious and satiating.

Wow! Look at you!

[Blue Heaven]

Beautiful and delicious. I trimmed it super close and only ended up with 9 lbs on the smoker. I saved 2 1/2lbs for burger, so I ended up trimming 5 lbs of fat off.

Guess what I had Friday evening??? Hot Browns lol.. Ever since you mentioned hot brown sliders, I couldn't get it out of my mind. What I had was superb. Killer cheese sauce, ripe tomatoes, and thick bacon. I'll be making that again for sure.

Yeah pretty killer. Hot Brown's and Rueben's are my favorite sandwiches.

[Dwight Schrute]

Check this video out........https://www.youtube.com/watch?v=RJGmprFIlJo

I bought a 16.5lb. brisket this afternoon. I'm off tomorrow and it looks like a warm day so I thought why not. I'm taking a couple of pounds off the flat to grind for burger. I suspect after trimming to have maybe 12 lbs. for the smoker. I'll be making some fresh rub and try to get this piece prepped and seasoned this evening. Hope to get it on my smoker around 6 am or so.

Excellent. I used to love making my own sausages in my grinder. I need to get it back out, because fresh ground burgers are worlds better.

[Uncle Dave]

Excellent. I used to love making my own sausages in my grinder. I need to get it back out, because fresh ground burgers are worlds better.

I've been making ground products for at least 35 years. I used to deer hunt and I ALWAYS got lots of venison, and made baloney, olive loaf, breakfast sausage, etc. I used to get pork and beef trimmings from Frank's Meat and Produce shop to mix in. My maternal grandpa was born in Germany, and I used to watch him hand grind pork to make his favorite German sausages. Smelled and tasted great. I suspect I've run at least 1500 lbs. of meat through my grinder. These days I make ground pork, ground beef, chorizo, sweet Italian, and breaksfast sausage. Nothing compares with fresh product. My breakfast sausage will take you to your knees it's so good. Makes superb gravy.

[Blue Heaven]

I am smoking a boston butt on the kettle as I speak. This may very well be my last smoke on it as I am going to get a smokey mountain tomorrow. I will use the kettle for burgers, dogs, and possibly smoking fish. I secured an 8 lb butt from the local Kroger. They are BOGO right now so hard to pass up. Grabbed a few racks of ribs while I was at it. I am approximately 7 hours into the smoke and got my temps holding between 220-235. This is my first butt. There will be absolutely zero mops and my rub was rather salty so I cut it with plenty of brown sugar. Gonna whip up my own sauce for it. I am stoked to find out what it looks like around 3:00 am!!! UGH! I shoulda started earlier. I used the snake method and put two hearty handfuls of cherry/hickory chips. First handful about 6" from the lit end of the fuse and the other about 6" past that. I had to add a few unlit coals a bit ago but a nice bark was forming already. I am gonna perfect this cut of meat if it's the last thing I do lol!