@solost, apologize for the bump, but I just watched the brisket episode of Cook’s Country and wanted to ask you a few questions about your cook last year.
Specifically, did you worry about temperature control at all? They don’t mention it in the show, beyond opening both vents full and saying “It will keep the temperature at a steady 275-300”. Did you do the same? Did you make any adjustments during the cooking process?
I’m planning on making this in a few weekends, and it will be my first attempt at a brisket solely on the Weber kettle. I’ve done briskets with the “sous vide then smoke” method, and found it to be disappointing.