- Mar 2, 2020
- Reaction score
- EX6, 2, 22” kettles, 18” kettle and a 26” kettleand a e310 gasser
So I’m a kettle head. Have been for a few years. Grilled about everything in a kettle. Then a got a gasser, to do the searing, and quick cooks. Then the SmokeFire. I’ve tried to do brisket more than once on the kettle, and I always messed it up. To done, cut incorrectly, tasted gross. But my wife for some odd reason could do it well. That is until just about a month or so ago. I seasoned it, stuck it on the top rack, and two water/drip pans under it and about 5-6 hours I wrapped it in foil, and another 4 hour til about 204-209. Then I took it off and wrapped in towels and placed it in a ice chest for about 4-5 hours. Then took it out and cut it up. Was still to hot to hold. Turned out excellent. You choose the seasoning you want. I also added a little beef broth and butter when wrapping.