Scotty 260/250/165 wrote:

> Questions: 1) Did I cook this for too long?

You want to shoot for 190 - 195. At that point it'll be fork tender.
However, brisket doesn't pull like a butt.

> would it still be fat down?

I cook fat up. I also cook the flat and point together.

> 3) I went for 2 hours per lb, but if I were to ratchet up the
> temp, how much would that (rule of thumb) reduce cooking time. In the
> future I will use the fork test and not the clock as the final arbiter
> of doneness, but it's nice to have some idea of when to anticipate
> completion.

It all depends. How often you need to fuel and open the lid can really
lengthen the cooking time. For me, a packer brisket averages 1.5 to 2 hrs
per pound.

> 4) Where should I measure grill temp? Is measuring the air temp
> just inside the vents a good indicator?

No. Measure at the grill surface. It almost sounds like you didn't have a
good temp measurement at the grill.

> 5) Any other brisket on weber kettle advice? Overall, I enjoyed
> the whole affair, and I think I am nearly there. I just need a bit of
> help to refine the method.

The principals for cooking brisket remain the same regardless of the pit, so
you're on the right track. It's been such a long time since I used a Weber
kettle to 'Q on, that I don't remember any tips specific to the kettle.

--
Dave
Dave's Pit-Smoked Bar-B-Que
http://davebbq.com/