I Got Lucky! The Perfect Size Brisket To Smoke On The Kettle

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Whenever I come across a smaller brisket, the first thing that comes to mind is smoking it on the kettle. In this video that’s exactly what I do, using a terrific rub and some Red Oak for smoke.
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#cooking #grilling #brisket

Опубликовано:

2 окт 2024

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Комментарии : 91

@Dj-zz Год назад

Your just a “ Backyard BBQ Guy” A pretty darn good one too. That’s what I like about you. You are non pretentious, keeping things simple for those of us who just want to grill, smoke & cook for family & friends & put out good food. I’ve learned a bunch from you & continue to do so. Thanks for sharing.

@lorenzomonti2277 Год назад

This is the point…… Ry’s style is very pleasant, it’s a friend who explains you how to do a good job. And - by the way - his pronunciation is perfect also for foreign people with a rusty English like me. So…… THANK YOU SO MUCH FOR YOUR VIDEOS!!!!!

@btwarner2124 Год назад

Best grill ever

@ScottysBackYardBBQ Год назад

almost 20 years i did all my briskets on a weber kettle.. nice job Ry

@dislexicdadscooking Год назад

I've probably done more of these on my kettle than my offsets over the years..consistent reliable lol and way more fuel efficient lol..gotta love it..keep up the great content fella

@CookingWithRy Год назад

Thank you 😊

@joeljanuary Год назад

Have you thought about adding a 26” kettle to the collection? I love mine with the slow n sear xl. Lots of room for a full size brisket.

@CookingWithRy Год назад

I’ve thought about it but I need a bigger yard 😊

@purleybaker Год назад

Thanks for the great video. You really have it dialed in. I've changed a few things up since subscribing based on how you do it and they have all worked out well.

@jaybooth4815 Год назад

Looks delicious Ry! Boy a 10 pound brisket is a rare find! Very nice video and great editing too! Cheers!

@stevenpidek4387 Год назад

What charcoal did you use for this cook. The brisket came out really good

@CookingWithRy Год назад

Just regular Kingsford. That’s what I normally use on long cooks.

@narbekalantarians6269 Год назад

Nice cook most of us are backyard bbq guys and these videos are definitely helpful

@tumppfu Год назад

Great vid! Are you familiar with the weber smoking ring and diffuser plate -kit? It comes with weber GBS grills nowadays and i rarely see it being used in videos. It can take much more briquets and you can use almost the whole surface of the grill grate. I'd love to see more videos of it being used and compared to other grill additions, cause i love it! The only down side is that adding more briquets or smoking wood is a hassle.

@jvf7762 Год назад

Hey Rye excellent video! When I’m cooking on my Weber I like to put the fat side up because the heat likes to roll over the top. I would do the same with an offset. On my pellet grill I put fat side down because it will get hit with more heat. If I had a reverse flow, it would also be fat side down. Lots of experimenting has led to this practice. Basically wherever it’s going to get hit with the most heat put the most fat there to protect the meat.

@VillanuevaMedia Год назад

Have you been out to Heritage Barbecue? Would love a review on it Ry.

@CookingWithRy Год назад

It’s amazing 👍

@mhammer5 Год назад

Hello Ry, I was wondering if you had a reason to use The Slow n Sear instead of the Mallory Firewall?

@CookingWithRy Год назад

For something under 4 hours I’d use the firewall, but longer than that I like the temp stability of the SnS.

@mhammer5 Год назад

@@CookingWithRy Thanks Ry.

@iskato914six Год назад

really like the WKG brisket videos. always learn something from you. curious to know where the SnS smoke port hole is located when cooking like this. also, I didn't realize that the bottom vents should be completely closed while cooking using this particular method. the combination of the Mallory and the Slow&Sear is a nice fit I'm gonna get me a brisket ! Thanks from Canada :)

@Swans_And_Ducks Год назад

Can I ask how much it was? That’s huge for us in 🇬🇧

@CookingWithRy Год назад

I believe it was about $45 US.

@wutiz7up 26 дней назад

I have 26 inch kettle I can cook a 16-18 pounder on there after a good trim

@yesitsmario88 Год назад

Can't go wrong with a nice backyard brisket, nice job 👍

@xanthippusofcarthage8655 Год назад

I become irrationally angry when people spritz with plain water. I know I am ridiculous, but I can’t help it. Nonetheless, I love this channel .

@mrmac123 Год назад

Chefs choice! That's the nice part of smoking. Go for what you like!!

@1980mezza 4 месяца назад

Where did you get the cast iron grill from? Do you prefer it to the stainless steel?

@CookingWithRy 4 месяца назад

It’s usually listed in the video description. I prefer the cast iron.

@Klink52 Год назад

Question, are there very many of the 9 pound briskets at your Costco which is also my Costco. Secondly, what do you normally do with all the fat you trim off?

@CookingWithRy Год назад

Normally the briskets I see there are 13 and above so this was a nice find. If I’m planning to do any grinding for burgers I’ll usually freeze the trimmings.

@billbill4392 Год назад

Ry, do you find doing long cooks with Kingsford briquettes affects the flavor of the meat because the briquettes are so smoky?

@CookingWithRy Год назад

I’ve never had any issue and I don’t find them any smokier than any other charcoal.

@keithr4224 Год назад

Ry, love your videos. Been watching for many, many years. My Kettle is from 2004? Brisket is a great cook on that implement? Thanks for the refresher.

@CookingWithRy Год назад

I’ve seen great briskets on 50 year old kettles 👍

@darianharold2228 Год назад

Good stuff. Enjoy your cooks! Juicalanche 😂

@johnklapish6807 Год назад

Nice looking brisket,where did you find the probe hole setup?

@CookingWithRy Год назад

That’s a lot from SnS Grills that I installed.

@fritzhorstmann3672 Год назад

Is the Sharpe seasoning from the same company you get some of your wood from?

@CookingWithRy Год назад

Yes. That’s their rub brand.

@rts7067 3 месяца назад

Fat Cap side down?

@sendoprey 4 месяца назад

If you left both pieces of oak at the start, the second piece would be much hotter and burn better with less smouldering etc.

@Will_Dorsey Год назад

Why do you decide to go fat side down? I was thinking of going fat cap towards the heat source to help it render and keep the meat from getting too crispy. So that would be fat up in a kettle?

@CookingWithRy Год назад

I like to protect the meat side from contact with the grate. Just my preference.

@Will_Dorsey Год назад

@@CookingWithRy that makes sense with the big cast iron grates. I imagine they carry quite a bit of heat

@davidbentley414 Год назад

Why moisten the paper before wrapping?

@CookingWithRy Год назад

Just to aid with moisture retention. It’s a small brisket and they cook more quickly so I like to keep as must moisture as possible during the process.

@john1josjohn1jos Год назад

Looks delicious

@coolerkin Год назад

Do you enter BBQ competitions??

@CookingWithRy Год назад

No. Not my thing. I’m just a backyard bbq guy 😊

@coolerkin Год назад

@@CookingWithRy I'm in the UK and was just watching some smoking competitions.... I only have a small Weber go anywhere would it be possible to use that as a smoker to cook meats slowly??

@cleverhonky7186 Год назад

I love you chose a choice cut to show viewers a more realistic bbq. Not everybody can find or afford prime grade meat.

@martindeanculp4493 Год назад

Looks really good but not sure about the red oak for smoke

@ThrashTillDeth83 Год назад

6 and a half hours is great!....not everyone has time to babysitt a smoker for 10 hours 😅

@jodyrockhill7200 Год назад

Is that a brisket that was divided into point andflat

@CookingWithRy Год назад

No. Just a smaller whole brisket.

@matthiasbroek8055 Год назад

@@CookingWithRyHow do I know I am buying a smaller brisket vs just the flat. My Costco or other supermarkets often have smaller size briskets but never sure I am buying a flat or the whole brisket. Also do you get enough smoke flavor in 3 hours smoke time?

@CookingWithRy Год назад

@@matthiasbroek8055 It should be labeled Whole Brisket or Whole Packer Brisket. Flat should just be labeled Flat. And I think it gets a good amount of smoke :)

@MM-rr1kp Год назад

ry are you related to chris eliott

@CookingWithRy Год назад

No, but I’ve always wanted to be his stunt double 😊

@eliasnasrallah2092 Год назад

Backyard bbq guy? You are definitely more than that brother! Great job on the Brisket 🔥

@blink555 Год назад

Have you considered separating the point and flat to lessen the size of the meat you're cooking? How about a rotisserie so the meat cooks evenly while it bastes in its own juices.

@TheMattstaub Год назад

250 seems to be the happy place for brisket on the kettle in my experience. Great video!

@ryanbender484 Год назад

Great video Ry. Just made my first brisket on a Camp Chef Pellet Smoker this past weekend. Followed your videos, and it came out perfect. Looking forward to the next one.

@win1885 Год назад

Please explain your thinging in cooking fat side down. Thank You Tom Ireland

@CookingWithRy Год назад

I prefer to not have the meat side in contact with the grate to protect bark formation. Just personal preference.

@stephenramsey2575 Год назад

I’ve stuffed a 15 pounder on the kettle using a slow n sear before but I definitely would rather do one under ten pounds nice find

@jenmaldonado7129 Год назад

I can never find brisket in my area small enough for my kettle. That looks great!

@TeddyT6 Год назад

I prefer to smoke it fat side down too. I get the best results that way. Great job Ry.

@Abeyptfc Год назад

that brisket looks tremendous Ry, well done Daddio!

@Xpyburnt_ndz Год назад

That looks FANTASTIC Ry!!! 😋😋😋

@erichoehn8262 Год назад

I have the SNS Kettle and I use the smoke hole like you do. It works perfectly

@nidusaquilae76 Год назад

My very best briskets have all been on the kettle with the snow n sear. Both in taste and in color it is the best setup.

@jimbop4499 Год назад

'Small' brisket....LOL....here in the UK....that's massive!

@DaMurph 5 месяцев назад

That's funny. I just got 1 from Snake River Farms, 18lbs.

@ChezJohn Год назад

Hi Ry, I haven’t seen ANYTHING from you in idk how long, when I realized it (just now) I came to your channel and found that my bell setting was on “None,” idk how this happened, I certainly didn’t do it, but it’s set to ALL now. I hope you and your family are well, and I look forward to seeing your content again. Blessings my friend. (John from California)

@CookingWithRy Год назад

So glad you found that out!

@ChezJohn Год назад

@@CookingWithRy me too, thank you Ry.