Quote:
Originally Posted by KCUnited
I would worry less about your rub and more about how you're going to keep your kettle at 225 for a pound/pound and a half an hour.
Personally, if I were doing a brisket in a kettle, which I never would, but if it were some weird challenge on some bbq show or something, I would do it at a higher heat for less time.
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Very little fuel.
Too many people try to use their vents on a kettle and it creates that bitter taste when they close their top vents. You really need to keep a fuller air-flow in a kettle grill, IMO.
You just don't use very much charcoal and you have to re-load more than you'd like.
It's certainly not my preferred method, but given a 22 inch kettle and some patience, it can be done.