I followed America's Test Kitchen's recipe for Brisket on a Cheap 22" Weber Grill 

Great video. As a rule of thumb, it should take about 1 hour per pound. So your 17 lb. brisket should've been done cooking around 11 pm. Then you still need to let it rest. Big cuts like that, are best cooked overnight.

I’m a little late to this video and the comments but I’m glad I found it! I was considering attempting this same method but was nervous it was too good to be true. Thanks to your review, I’ve decided to pull the trigger. Keep up the great work!

great video. not too long, practical tips & tricks. My first time on your channel. Great job!

Man, you had so much patience 😊

This video was very entertaining, the editing was spot on! Happy you're brisket came out good, that's one of the hardest pieces of meat to smoke.

you did great danny ! ... looked yummy

Yay, Dan the man does it again!!!!! You rock Danny.

God love you. I would have done briskets, ribs, pork butts on the 22" Kettle - and it will work but it's not optimal. Smaller brisket would have worked better, IMO. There are less ashy briquettes, but you got what you got- and Kingsford works. I've never had a fire smothered by ash to the point that I needed to run the damper handle but if that's what it took for you. ATK did not steer you wrong- but it is a big old stubborn hunk of meat. Your Mileage May Vary.... and it's done when it's done are thoughts of the day when it comes to bbq.

KIngsford blue bag is notorious for producing lots of ash, try some B&B briquettes next time, way less ash and they burn longer too.

I think almost everyone's first brisket takes a different amount of time than you planned for.

Hello Danny would you mind to review a drone?

Waiting for the the Bose soundlink max review

Did you get the bose soundlink Max If you did, you should compare it to the middleton

would you like to review our drone?