Whiskadoodle
Executive Chef
I am sooo- oo ready for grilling season. I bought a new weber platinum late last summer. Pretty much like my old kettle, except the bottom air vents easily adjust, no more crawling on my belly underneath with a screw driver to push the air openings open/close, one control wheel missing entirely. Nothing wrong with the old one, except the legs were about rusted off where the couplings joined the kettle. A scary time every time you open or close or jiggle the cooker. Using it was like wearing an old pair sox with holes in the toes. Comfortable and impractical and too good to throw out.
The new one is so much nicer to use and adjusts heat temps more evenly. Almost like an oven. O, and the cover simply slides back, not an entire lift-off. No more making dried crop circles in the grass or alert aliens for easy landing sites.
I have never made a smoked brisket. I want to achieve a decent smoke ring and have terrific juicy flavor. I do not have a smoker. Do you think using my weber, indirect cooking, long and slow, I can successfully make a brisket using the char-coaler. I have a gasser too. I have looked at smokers, and have yet to decide If I should get one, or which. That’s a story for another day. My weber is who I am in cahoots with right now.
I know I’m champing at the bit. I’ve got the bug early. Jr. would like some good brisket. He likes beef better than pork, and this is one thing local take out bbq joints don’t do or rarely do well around here, so to speak.
Here’s my new toy.
http://www.amazon.com/Weber-1361001-Platinum-One-Touch-2-Inch/dp/B002PZ1FNO
Here’s a web site I was looking at earlier today. I haven’t searched if there are rec’s in DC or any Q’ing websites recently. As I recall, most suggestions are about using a smoker, not a grill.
Brisket Selection & Preparation - The Virtual Weber Bullet
Any thoughts or rambunctious tricks up your sleeve is appreciated.
The new one is so much nicer to use and adjusts heat temps more evenly. Almost like an oven. O, and the cover simply slides back, not an entire lift-off. No more making dried crop circles in the grass or alert aliens for easy landing sites.
I have never made a smoked brisket. I want to achieve a decent smoke ring and have terrific juicy flavor. I do not have a smoker. Do you think using my weber, indirect cooking, long and slow, I can successfully make a brisket using the char-coaler. I have a gasser too. I have looked at smokers, and have yet to decide If I should get one, or which. That’s a story for another day. My weber is who I am in cahoots with right now.
I know I’m champing at the bit. I’ve got the bug early. Jr. would like some good brisket. He likes beef better than pork, and this is one thing local take out bbq joints don’t do or rarely do well around here, so to speak.
Here’s my new toy.
http://www.amazon.com/Weber-1361001-Platinum-One-Touch-2-Inch/dp/B002PZ1FNO
Here’s a web site I was looking at earlier today. I haven’t searched if there are rec’s in DC or any Q’ing websites recently. As I recall, most suggestions are about using a smoker, not a grill.
Brisket Selection & Preparation - The Virtual Weber Bullet
Any thoughts or rambunctious tricks up your sleeve is appreciated.