@Schnoidz hey thanks buddy I appreciate that. Yes this weekend is perfect with college football kicking off with very good games. I'll be cooking a brisket this Saturday so stay tuned for that video my friend. Let know how your poor mans BRISKET comes out too.
I don't know man. Either you need a sharper knife or that poor mans brisket is way over cooked. Seeing you struggle cutting it is not good but trial and error i guess.
@jesv4026 yes it was over cooked on the bottom side. I did have a bit of a hard time cutting thru it. Your 💯 right, TRIAL & ERROR. I had never tried it but overall it was good. Good eye sight & thanks for watching & appreciate your feedback. Means alot buddy.
@@mtzhomecookingvlogz4261 you're welcome also my last comment it's a typo. I meant to say I "do" many mistakes as well not "Don't" trial and error. Looking forward to more vids
@jesv4026 yeah I make them too. It's all a learning curve. Sometimes good & sometimes bad. But I love bbq'n & learning all the time. I'm sure I'll keep making them too. But yeah man. I'm going to keep making more videos so stay tuned. I always like feedback. It helps alot.
Bro 🤦🏽♀🤦🏽♀ I just made a brisket (point side) last week on my Acorn Jr Kamado and I so wish you posted this video a week ago smh lol. I still got the flat so maybe ill try it next time. Thanks for posting either way👍🏽👍🏽. I enjoy your videos and it's been real informative
@srcrz718 LOL... sorry man I wish I could've did that for you too. And thanks for watching my videos. It means alot my friend. I'm glad their informative for you. I'll be cooking a brisket & a pork butt/shoulder this upcoming weekend for the start of NFL/NCAA COLLEGE FOOTBALL SEASON. Stay tuned for that one too.
Great video! I’ve been going there since early 70s, I’m 62 yrs old now. We love going there every year, that mountain is called “Old Baldy”. Did they let you have your dog in shelter? We have dogs, but we’ve always done the tent camping. Do they let you have dogs in shelter?
Nice setup Brisket looks fantastic Pecan is the best, my go to also. Got one of these ceramic kits too. It is awesome. Holds heat, very efficient, long burn with lil fuel.
How many hours total? Sounds like 5 hours at 300-325 degrees, followed by wrapping and cooking another 1 hour, then resting in foil for 2 hours... maybe 8 hours for this 10 pound brisket. What would you recommend for time for a 5 pound brisket? Thanks, and have an awesome day!!
@asaintinwaiting this brisket cook was a 6 hour cook with a 2 hour rest (Total 8 hours together). So pretty much with what you said. But for a 5LB brisket it all depends if you're willing to go at 225*-22 50* Degrees which to me I prefer especially if it's a small one like your saying. I've done those plenty of times. I usually go anywhere from 8 to 10 hours cook time at that temp. I don't usually cook HOT-N FAST but this day I did because I wanted it done for my wife when she got home from work. I prefer overnight-ers & 20+ hour cooks for my briskets. But what do recommended For a 5lb brisket? 225*-250 Degrees & go by BARK , COLOR, & TENDERNESS & NOT TEMP. I never go by temp but by all 3 things I just mentioned. I know this was long but I hope it helps you & a BIG THANK YOU for watching my video!!!👍
I got the stainless steel with the ceramic heat diffuser and a few months later they came out with this all ceramic one... Smh. Only issue I've had is that even with the grate lifts it's still close to the heat and sometimes I'll char the bottom of ribs. It can really get hot if you walk away for a while, 300* +.
@c-mobucks4930 yeah it can char if you don't eye it carefully. I usually don't stray away from my pits to far for this kind of reason but occasionally I have & it's (Fire) gotten away from me at times. It really does get hot though but I love this thing!
It does pretty good but yeah you have to watch those edges if your really particular in how you want it to come out. The brisket came out fine. I smoke at low heat (225*-250*) so it's fine. The heat coming from the edges isn't a problem but I've noticed on higher heat then yes, it's more prone to get crispier faster on the edges. It just depends on how high you want your Temps. I hope that helps!
I just finished doing another video (BRISKET POINT) that i uploaded today & when I shot that video my brisket ran for 8 hours at about 250*-275* w/about an hour to 2 hours left still in the modified "SQUARE-N-SEAR" that I made out of an small aluminum pan.
At th beginning when u first showed the grill I thought to myself that looks like a little stick burner... then u made it a little stick burner. Lol. GR8 lookin food as always. Keep on keepin on brother. Peace ✌️
Those beef back ribs hit hard if done right. I like to wrap mine at the end for 30 min with a little beef broth to soften them up just a tad. Kinda how I do pork ribs, saludos from Dallas brotha.
They absolutely do man. Sometimes I do wrap. I agree with you just to get them a tad bit softened up. And shout out to you up there in Dallas. GO COWBOYS🏉🏉🏉
They actually were over done a bit & a little dry but they were still good though. I think I went about 45 minutes over cooking them. But thanks for the comment man.
Thanks for taking the time to showcase your brisket cook on the Weber Kettle. I have done a brisket on my Weber Smokey Mountain, but never onthe Kettle. It looks like it turned out great. Keep up the good work!
Naw I just haven't taken it off. I just had a few people ask me we're I got it from & it says it on the tag but thanks for the reminder. I'll be taking it off now.
That looks nice. I added the Aura Outdoor Kettle Zone, a Charcoal basket, and the Spider Venom to my kettle. The legs became unstable so I found a used Performer and am very happy now that I do not have to worry about it collapsing. I use my rotisserie riser as an extender and sealed the spit holes with stainless fender washers and bolts with wing nuts.
Yeah I know what you mean. I do some research on alot of these materials & products I buy especially since it's for cooking. But thanks for the concern, I appreciate it!
The heat deflector sits down inside the inside liner. So a 12 or 13 inch pizza pan will sit on top of the liner not the stone. Cutting the air off. Now a 10 or 11 inch pie plate that angles up would let airflow out.
Yes, it sits on the deflector but it does not cut the air flow off at all. So given that it's a12 inch pizza pan it gives me about 1/2 inch air flow all around diameter wise & it works fantastic. You'd be surprised. It works GREAT.
