Kettle mods and brisket cook (pron)

Smoke®

Smoke®

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I extended the legs 10 inches and used emt instead of the thin aluminum for a more comfortable work height and larger footprint. I used a conduit connector for the temp probes and a 3/4" pipe nipple for the air intake. I cut an aluminum plate the size of the charcoal grate and then took 3.5 inches off straight across. I cut a baffle to go from the charcoal grate to a few inches above the grill grate. I burned two loads of charcoal to season and now the cook is on.

Legs
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Probe entrance
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Ari intake
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Charcoal side
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Cook side
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That' Grate !!!!


No fear of drilling for you !!!!


I know a few very tall kettleheads that need to see this !!!!
 
That is inspirational, my back is so envious of you right now I feel a leg extension for my kettle may be coming
 
5 hours at 225° with the internal at 160°. I moved the brisket to the electric with the temp alarm set so I'll probably get a good nights sleep.
I'll post when I slice.

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Great work on the modifications.

I never cared much for the copper color in the advertisement photos but it looks very sharp in your photos!
 
After 16 hours at 225° the brisket probed very tender at 198° and wiggled gelatinlike. I wrapped in foil and rested for 2 hours just in time for lunch. Most all the fat cap is rendered down to a candied textured bark. The taste with pecan and fig wood and a rub that's mostly salt and pepper is, is, outstanding. Now for a cup of Kona Mountain coffee with a shot of Irish Cream and I'm off to make some burnt ends.

After rest
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Slice
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Lunch :clap2:
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I got my yard work done and these burnt ends. Time to kick back, have a cold one and a burnt ends sammich!

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That looks great. Picture perfect brisket to me. That thing would make a vegetarian question their faith!

Very nice job on the photos by the way, lighting was great in them, especially the finished brisket.
 
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