Prime Brisket on the Weber 26...

I picked up a 11.5lb prime brisket from Costco a while back. Ended up freezing it, and thawed in out to cook Sunday. Life got in the way and I couldn't do the cook Sunday. I decided to cook it today, and didn't feel like pulling out the Assassin, so I did the cook on the Weber 26. Being a smaller brisket I had plenty of room.

Salted with Kosher Salt on Monday, then seasoned with Black Pepper and Garlic before throwing it on the Weber 26 around 5:30am. Why I love the Weber 26... I banked briquets around about 2/3 of the outside of the kettle, no exact measurement, and used deconstructed charcoal baskets to keep them in place. Fired up about 15 briquets, dumped them in, and the Weber 26 held temps around 265 - 275 for 8 hours with little work. Just moved the brisket around a lil...

Cooked fat up (usually do fat down on the Assassin) and decided to wrap in foil (usually use butcher paper) and finish in the oven, so I didn't have to add more coals. I was very happy with the results, and the foil did not hurt the bark. It spent 8 hours on the Weber 26 and 2.5 hour in the oven till done.

Few pics of the cook...







It's dark at 5:30am...



8 Hours Later...



Bark looks better inside...



Rested and ready for slicing...



Flat...



Point...



Need to work on even cuts... but I like the flex...



Passed the fold test with flying colors... (Really like this pic...)



Plated with some homemade Cheddar and American Mac n Cheese...



Already looking forward to leftovers tomorrow.

Thanks for looking!

smokymtnjonny said:

I need to cook one on my 26er

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Give it a try. Very easy and plenty of room.

KClandcruiser said:

Oh yeah! That looks amazing!

Mind sharing your mac and cheese recipe? That looks like creamy gold!

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Thanks!

For the Mac I usually make it ahead of time, cool, then reheat covered for about 45 min at 350, because I’m usually making it for a gathering. This time I made it, froze 1/2 and we ate the other 1/2. I say this because when making it to reheat, I make it very soupy and leave noodles very al dente... It thickens up and noodles cook as it reheats. I use 1/8 cup of flour and salted butter for the roux when making in advance. Did the same today and found I had to bake a lil while uncovered to thicken it up. If making and eating immediately, I’d up roux to 1/4 cup of flour and butter...

- 1 lb mac pasta. Cook very al dente if cooling & reheating and al dente if eating immediately.
- I make roux and cook for about 2 min. Whisking entire time.
- Add seasoning to roux: 1.5 tsp kosher salt, 1 tsp black pepper, 1/4 tsp each of garlic, season salt, cayenne, 1/8 tsp each of white pepper, nutmeg. Whisk a lil then add...
- 2 cups whole milk & 2 cups 1/2 & 1/2
Stir constantly for “about” 8 min with wooden spoon on med heat till about to simmer. Will coat back of spoon if used 1/4 cup flour in roux. Gotta be hot enough to melt cheese...
- Continue to stir in cheese on lowest heat, or shut off heat if not needed. I use 20oz of cheese. My go to is 12oz Kirkland Cheddar and 8oz Smoked Gouda. This batch was 15oz Cheddar and 5oz American. Add cheese slowly and stir till all is melted.
- Combine pasta and cheese and poor into 1/2 pan. I then cover and bake around 350 till it’s heated through, thickens a lil and pasta finishes.

Few notes:
- It will be super soupy if using 1/8 cup mixture to reheat at a later time. Trust me it will thicken up. Just leave noodles very al dente.
- If eating immediately may need to play around with flour. I don’t do that often. Used to use 1/2 cup but found it too thick. 1/4 cup may be sweet spot.

Hopefully that helps...