Uploaded September 2024 | Updated September 2026, 1 week ago
My first kettle brisket, it was perfect in my opinion as far as bark, flavor and juiciness. Only thing it was lacking, a smoke ring. Thankfully that doesn’t change the flavor. We all know low heat, cold meat and salt are the keys to obtaining one. I had my kettle running at 275-300 for 9 hours. It was over 100 degrees in my carport so even with the bottom vents closed, smoke hole 1/2 opened and top vents 1/4 opened, it wanted to run hot. I didn’t have time to put it in the fridge before smoking and I went a little light on the salt. I used 1 cup of 16 mesh pepper and 1/2 cup of Diamond Crystal salt. I sprayed with water before seasoning. Once it was probe tender, and the bark was set, I sprayed the paper with water to make it more pliable. I added the tallow I rendered down on the bottom and top of the brisket, wrapped in paper. I let it cool down to 160 degrees and let it warm rest overnight.
My first kettle brisket, it was perfect in my opinion as far as bark, flavor and juiciness. Only thing it was lacking, a smoke ring. Thankfully that doesn’t change the flavor. We all know low heat, cold meat and salt are the keys to obtaining one. I had my kettle running at 275-300 for 9 hours. It was over 100 degrees in my carport so even with the bottom vents closed, smoke hole 1/2 opened and top vents 1/4 opened, it wanted to run hot. I didn’t have time to put it in the fridge before smoking and I went a little light on the salt. I used 1 cup of 16 mesh pepper and 1/2 cup of Diamond Crystal salt. I sprayed with water before seasoning. Once it was probe tender, and the bark was set, I sprayed the paper with water to make it more pliable. I added the tallow I rendered down on the bottom and top of the brisket, wrapped in paper. I let it cool down to 160 degrees and let it warm rest overnight.
