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PicOfTheWeek: Ssssssmokin!

Beef brisket on the kettle | DadCooksDinner.com

Beef brisket on the kettle

This picture is showing off my brother Pat’s culinary talents. He smoked a whole 12-pound brisket for about 20 hours. (This pic is after about 12 hours of cooking). It was amazing – and the brisket enchiladas he made with the leftovers may have been even better…

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Hi! I’m Mike Vrobel. I’m a dad and an enthusiastic home cook; an indie cookbook author and food blogger with a day job, a patient spouse, and three kids who would rather have hamburgers for dinner.


  1. Steve Coppage says

    Looks like he used a Weber charcoal grill. How did he do it? Special equipment to smoke? What kind of wood? How did he use the thermometer and control the heat? Usually leaving the cover up a bit makes it difficult to control the air/heat??

    • Steve, I’m working on a blog post on this, so more detail is coming…but in general:

      Follow the basic instructions here: https://www.dadcooksdinner.com/bbq-pulled-pork-on-a-kettle-grill-grilling-basics/

      Yes, it’s a kettle grill – my 26.5″ Weber

      * Special equipment to smoke/thermometer to control the heat – I have a BBQ Guru installed in that kettle so it will control the temperature for me: https://bbqguru.com/storenav?CategoryId=1&ProductId=34

      * What kind of wood – I think he used a mix of hickory and mesquite – I’d use oak, personally, but this was his cook

      * Leaving the cover up…. The cover was only open for long enough for me to take the picture. Otherwise, cover closed the whole time.

    • Steve Coppage says

      Thanks for the information! By leaving the cover up, I was trying to refer to the temperature control wire running between the cover and bottom of the kettle. When I have tried this in the past, seemed to let a lot of smoke out, thus more air in the bottom and hotter temperatures. Guess I need to try another thermometer and try again wih the cord smashed between the cover and bottom kettle.

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