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<blockquote data-quote="sl1000794" data-source="post: 296404" data-attributes="member: 6974">Brisket and smoked beans on a Weber Kettle grill ... all I use is a charcoal Weber.&nbsp; I admit I live in San Jose, CA in the winter, so I do not have to contend with single digit temps to BBQ - and that is a GOOD thing.[ATTACH]43995[/ATTACH][ATTACH]43996[/ATTACH]The aluminum foil on the coal rails is needed to stop the beans from burning from the radiant heat from the coals.[ATTACH]43997[/ATTACH][ATTACH]43998[/ATTACH][ATTACH]43999[/ATTACH]I put the 2x4 under the leg of the Weber to tilt the grill to get the brisket juices to drain to the back and drip into the baked beans.&nbsp; I also stir the beans every hour or so to get the smoke mixed into all the beans.&nbsp; I only smoke the beans for 4 -5 hours ... any more is too much for us.[ATTACH]44000[/ATTACH]Not done yet, but the last pic I took.[ATTACH]44001[/ATTACH]</blockquote>

[QUOTE="sl1000794, post: 296404, member: 6974"] Brisket and smoked beans on a Weber Kettle grill ... all I use is a charcoal Weber. I admit I live in San Jose, CA in the winter, so I do not have to contend with single digit temps to BBQ - and that is a GOOD thing. [ATTACH=CONFIG]43995._xfImport[/ATTACH] [ATTACH=CONFIG]43996._xfImport[/ATTACH] The aluminum foil on the coal rails is needed to stop the beans from burning from the radiant heat from the coals. [ATTACH=CONFIG]43997._xfImport[/ATTACH] [ATTACH=CONFIG]43998._xfImport[/ATTACH] [ATTACH=CONFIG]43999._xfImport[/ATTACH] I put the 2x4 under the leg of the Weber to tilt the grill to get the brisket juices to drain to the back and drip into the baked beans. I also stir the beans every hour or so to get the smoke mixed into all the beans. I only smoke the beans for 4 -5 hours ... any more is too much for us. [ATTACH=CONFIG]44000._xfImport[/ATTACH] Not done yet, but the last pic I took. [ATTACH=CONFIG]44001._xfImport[/ATTACH] [/QUOTE]

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