Preparing And Cooking Brisket on Both Weber® Gas & Traeger Pellet BBQs

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In this video Gary from Dr Evil BBQ and our very own Russell from Riverside BBQ Centre take two full Packer briskets and show you how to trim, inject and rub them before going on to demonstrate how to cook one piece 'low n slow' on a Traeger pellet grill and the other 'hot n fast' on the new Weber® Genesis® II LX 4 burner gas BBQ.
You may be very surprised at the results!
To see the full range of Weber® Genesis II barbecues on our website, see: www.riversideg...
Or to see the full range of Traeger pellet grills on our website, see: www.riversideg...
Our website:
www.riversideg...
Entire Weber® BBQ range:
www.riversideg...
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Опубликовано:

1 окт 2024

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Комментарии : 43

@dr.evilbbq8532 7 лет назад

Thoroughly enjoyed making this film tho i am naturally camera shy, thank you Russel and Adam of Riverside BBQ Centre for editing my waffle into something watchable.... Looking forward to more #EvilGenius

@dfwtrucker1 6 лет назад

As a Texan, watching the way you trimmed that brisket gave me heart palpitations.

@leonidaskokkinis2668 6 лет назад

As a Chef, I agree with you.

@cornishjack3561 6 лет назад

As a fellow Texan, I agree with you. Very painful indeed.

@JLN41211 6 лет назад

Brother, as a midwestern cook, I share your pain. The fact that he put the brisket on the smoker in a pan bothered me too.

@Slammo2001 6 лет назад

This asshole is a butcher ... and that is not ment as a compliment!

@sumpydexter6262 6 лет назад

Hahahahaha. “As a Texan!” 🤦🏻‍♂️🙄

@adaesco 6 лет назад

Hungry as fuck watchin this 🤤

@johnkinnane547 3 года назад

G'day and greetings from Tasmania Australia 🇦🇺 thank you for showing the two different ways on cooking a brisket. We have a Kamado Joe and a Genius 2 and it was good to see the preparation involved in getting the brisket ready to cook, I will try these methods. Thank you John

@mtc402002 3 года назад

I don't understand why did he have the brisket that he put in the traeger pellet grill why did he have the brisket in a pan??

@Larryloafer488 7 лет назад

Good work Gents. Were the burnt ends cooked for an hour still at 325f ?

@dr.evilbbq8532 7 лет назад

The burn ends were finished on the traeger @275f to get extra smokey but can be done on the Weber, once sauced you have options the point is really well marbled and can take much more cooking... you can foil over the top of the pan and let em go for an hour or you can do what we did and let them ride open for as long as people don't find and devour them... the extra cooking renders a bit more of the fat and crisps the outer edges of the burnt ends. They are most definitely worth a little extra effort

@Larryloafer488 7 лет назад

Smashalicious Doctor. I suggest a rise to Consultant level.

@uberdump 7 лет назад

Awesome and informative video and I just love how he strokes his meat.

@dr.evilbbq8532 7 лет назад

almost sensual, all the time i am looking and feeling what ive got in front of me and evaluating what im gonna do with it

@lisafleischer7777 4 года назад

I noticed you put the brisket on the Weber and it was not wrapped in foil, yet later when you took it off, it was wrapped in foil. Did I miss something? Did you keep the grill at 325 the entire time?

@dandeknis4506 6 лет назад

How often were chips/chunks added to the Weber during the 6 hour process?

@dr.evilbbq8532 5 лет назад

Dan Deknis well as previously mentioned before we didn’t soak the chips before hand so they went really quick, with smoke less is most definitely more, don’t go mad with them you should be able to go with one load of chips up until foiling.. we had to get creative with them as due not being soaked they sent temps sky rocketing.... remember to soak your chips people!

@Christusolus 4 года назад

Can I inject that broth directly into my veins?

@jamesmckinney3311 6 лет назад

Wow lots of foil

@brianjensen4129 7 лет назад

Besides adding more Hickory chips, where would you have moved the chips on the Weber to get a better smoke ring? Any other tips to get a better ring on the Weber? How was the taste between the two briskets?

@dr.evilbbq8532 7 лет назад

It was really more the fact that the gas brisket was a last minute addition and i had never cooked on gas and hadn't prepped for it i.e we hadn't soaked the chips and they smoldered for only a couple of mins before bursting into flames and sent the cook temp soaring.... it happens to the best of us Doh! tips for getting a better smoke ring... 1) put the brisket on cold 2) Spritz with water or a liquid of your choice every hour prior to foiling.. the moisture attracts the smoke You really can get experimental with the flavours and contents of the spritz

@dancartwrightphotography7998 5 лет назад

Nice video! At what temp in the gas bbq did you wrap the brisket?

@jimchammd 5 лет назад

@@dancartwrightphotography7998 Yes I am wondering the same.

@dr.evilbbq8532 5 лет назад

Dan Cartwright Photography I don’t normally look for a temperature, when the rub has set and you have the colour you want that’s when I foil.. usually works out around 150-160f which is lower than most people suggest 👊🏻