Booney wrote:whufc wrote:My plans for tomorrow!!!
New Weber purchased yesterday.
Acquiring a brisket today from our favorite butcher.
Going to aim for an 8 hour, snake method cook.
Grab a few stouts or Guinesses
Sit back and watch the live stream of the Nutrient cup, our club has about 20 lads participating across the 4 grades.
How'd you go @whufc? I've been smoking / slow cooking for several years and have mixed success with brisket, easily the hardest of that type of cooking to nail. Big one to try in a new cooking device!
Was first cook on the new weber so probably not completely ideal......one needs to understand the heating trends/patterns of his weber.

Due to this it took a little bit longer than i would have liked to get the weber set up to the temps i wanted and brisket in.
Once up and running the cook itself went pretty well, good consistent heat with the snake method no fluctuations and really enjoyed the flavors.
Definitely need to an invest in a better thermometer, I'm not completely convinced of the accuracy of my current cheapo one.
Will more than likely have a play around again next week as we have a bye with footy. Got a mate cutting up a lamb for us so reckon i will grab the shoulder and have a crack at that. I find the lamb shoulders are pretty much bullet proof. So pretty keen for that.
Essentially the cook was:
-weber at about 110c ...... used some apple wood chips sprinkled along the snake along with injecting some apple vinegar cider into the brisket
-always place fat side down
-cooked for about 4 hours (brisket was at an internal of about 68c)
-wrapped and spritzed with the apple vinegar cider/water solution
-then spritzed again every hour
-was somewhere between 90-95c internal after about another 2.5 hours.
-Let rest for an hour.....by that stage we were very hungry

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