[RubHer Yellow Ducky]

Originally Posted by KenP

Anyone here smoked a brisket using a Weber Kettle?

I'll do a rub, maybe a butter injection (never heard of that), a baste and hickory smoke for the first couple of hours. I just want to know if anyone here's done it.

I don't know how I'll serve it, so any advice on how you did it would be cool.

Its been about 10 years since I last smoked briskets but here's how I use to do it...

I like them as even in thickness as i can find...do not remove the fat cap (3/8 to 1/2 inch is ideal)

needless to say the word is "low and slow" 180 to 200 degrees, cooking times will vary depending on the thickness and the temp, generally 1 to 1 1/2 hours per pound...I like applewood but hickory works fine...keep away from the fire box as much as possible

Make cuts into the fat spaced every 1 to 2 inches and stuff with fresh garlic cloves (very important) I rub Spicy Brown Mustard all over the brisket both sides and then I rub in my DRY RUB (no salt). I like paprika, cayanne pepper, crushed cloves, dried lime peel, minced onion, cumin and a mild poblano pepper roasted first and then minced.

Had an OLD COOK who told me to make a mixture of water, vinegar, a little maple syrup and some KY Bourbon or KY Whiskey and mop on starting after 4 hours, once an hour to help keep it moist but found it gave it TOO MANY FLAVORS...

good luck, send me some...