Brisket on Weber Performer

[ChadRex]

My first Weber kettle brisket.
SPG rub, sat overnight in fridge,
indirect low slow smoke used bricks to bank coals minion method, pecan & post oak.
Occasional spritz with apple cider vinegar /Worcestershire.
Held steady 250-275.
Butcher paper wrapped when bark ready and probe tender around 175.
At 205 pulled out. Wrapped in foil for overnight cooler rest/hold.
You can see by the photos, it passed the "splat" test
It turned out great, I could have trimmed a touch more fat , but it was moist and smokey.

I drew inspiration from Bradley Robinson's Chudds BBQ videos..

I was intimidated at first but patience and time does the trick .
I have smoked many a thanksgiving turkey on my Weber kettle, so brisket isn't a whole lot different, takes a bit longer and finesse with the dampers.
Family loved it

 

[Kevin L (NKY)]

Nice cook. Some great dinners and sandwiches in your future I forsee.

 

[Bob Erdman]

That looks killer!

 

[Eric-NH]

I did brisket on my performer a few weeks ago with great results as well. Yours looks amazing! I was intimidated at first but it really isn't overly difficult once you get underway. Patience is key!

 

[Timothy F. Lewis]

Strong work sir! I doff my tongs and click twice!

 

[Andy Kaminski]

That looks solid.
Good job .
How many pounds and hours?

 

[ChadRex]

14l.8 lb Choice from Costco
After trimming probably around 13 pound.I honestly don't know the weight after trimming.

10 hour smoke then 4 hour cooler rest.
Took our family of 6 about an hour to finish it off.
Actually we had a few days of eating with it.

 

[Richard S]

That’s not Grilling! That’s BBQ! Looks great and seems like a very simple cook which is the best kind! Awesome

 

[Tim Campbell]

Spectacular cook.

 

[Rich Dahl]

Little late to this but I had to say that looks great. A very nice cook got all the parts of a perfect brisket covered. covered.