This Brisket Is Better Than Most BBQ Restaurants! - Kettle Grill Brisket | Knox Ave BBQ 

Gonna sound weird but what kinda tshirt was that?

Magic Spoon is our household go-to cereal!

For sure. Make sure to share this video! Thanks for watching

Kettle cooking beats pellet 100 times out of 100...you're doing great

I was going to say, a kettle cooks better food than a pellet grill.

your kettle grill is just and offset without the offset lol. any real wood burning grill, kettle, barrel , offset etc etc will be 100 times better than any pellet in humble my experience.

@@knoxavebbq love how you cover from top rated overnight shifts to cooking at home level techniques. Also, not going to extreme techniques that a lot of others are using for views.

use both! im sure he talks about certain things that I missed.

👍 yup! Definitely was going to be next option. Thanks for watching!

That bark is not like the off set. I have the slow n sear. Just keep the thickest side towards the fire. That is the easiest way. It taste great. It does not compare to a offset bark. I have no clue why. Smoke should just be smoke!!!

@@lamarwilliams185 I also have the SnS, snake is easier, and in my opinion a better end result. Also nothing ever beat the offset but both the snake and this method are great alternatives and superior to a pellet.

@@lamarwilliams185 it's about the differences in airflow and convection, as well as the source of fuel. Charcoal vs wood, just like pellets vs wood. Not just BTUs, there is a lot more to it. I've done A/B testing with a pellet smoker (Yoder YS480) and a propane smoker with wood chunks (Camp Chef Smoke Vault). The propane smoker and chunks did produce slightly more smoke flavor - but surprisingly the pellet smoker produced a better complexity of flavors. This was agreed upon in blind testing from 4 family members at the same time on simple S&P Berkshire pork ribs. We hypothesized that the pellets being used as the heat source and not just a smoke source (as in the smoldering wood chunks in the propane smoker) had something to do with other flavors being generated by that combustion process. It was an interesting experiment. I like doing those kinds of comparisons.

@@tRdoc21 Keep up the good work and sharing. I heard from someone on RU-vid that the airflow is what makes a big difference. I never paid attention to it. I only bbq on a SNS, a sears Propane grill or open fire pit for a hog. I never cared for propane. I started putting charcoal in the propane grill. Their was no way to control the heat. The open pit takes too much fuel but; turns out great bbq. It’s hard to control the heat but; you also have a distance to keep protein away from the heat. The SNS is my go to for simplicity. I have to take food off and put food on because of its size. I also like not having to bend down to cook. The in ground pit has chicken wire. The grates on the SNS are easier to clean. I want a Weber smokey mountain and a off set and a lone star grill vertical smoker to have the best of all worlds. That Brazos 2.0 looks great if I can not afford a work horse 1975. Maybe this is too much info. LOL

Appreciate you watching!

Appreciate you watching!

Appreciate you watching.

Awesome. So happy to hear. What was your biggest take away?

Sweet! Wish I had the 26. Thanks for watching

Awesome! Glad to hear!

I usually eyeball it as well. I eyeballed it and weighed it, but you’ll find the right amount for you as you continue to cook more. It’s all about trial and error! Haha. Thanks for watching.

Appreciate it! Hope it helps you in your next cook!

Wow! All the way from Sicily! That’s so cool. Haha. Glad I can help.

@@knoxavebbqAbsolutely Joe! Thanks a lot for everything! Don't know how tonget korean newspaper here though! Ahahaha

Appreciate it. It takes a while to write a good script. Haha

Appreciate the kind words and thank you for sharing! It helps a lot more than you think

I thought it was an important conversation to have. Like you, I made the same mistake. Haha. Thanks so much for watching

Great info!!

Haha. Yup

I think most ppl use the snake method. Its great! Thanks for watching

Appreciate it. Thanks for watching

Down here in Texas that's all you should use :)

Appreciate it. Do me a favor and send the video to your bbq friends!

@@knoxavebbq just did!

👍

Yea. Pellets might give the appearance, but the taste is a bit lacking in that department.

Appreciate it. Thanks for watching.

Thanks for sharing that info

👍 thanks!

Thanks! It was really good. Definitely worth it.

Appreciate it!

Took almost 2 decades worth of practice. Haha. I appreciate it

Whoa! That’s cool! Thanks so much for watching

Haha. Awesome, glad to help

It’s definitely not easy, and takes a lot of practice. Luckily I have alot of friends who’ve helped me along the way.

Appreciate it! Thanks for watching

Thank you! It was shockingly good. Haha

@@knoxavebbq haha bet! Love the accessibility!!

Absolutely

Brads the man! Agreed. The kettle is great

Agreed

Give it a shot. Just gives you another option

I aim to please! Haha. I appreciate it. Thanks for watching.

It was only matter of time before a comment like this popped up

🤣🤣🤣🤣🤣🤣

I would probably add as needed, but putting them on the edge of the hot spot so it burns slow and you don’t get a major heat spike.

Appreciate it! Thanks for watching

I like butcher paper as well. It’s nostalgic for me

Wouldn’t get as many views if I said SNS. Haha

@@knoxavebbq I know exactly why you did it lol

I never add tallow to my cook. Even when doing butcher paper. I don’t find it necessary.

I still have Morton’s on hand when I’m pickling or wet brining, but I agree. Thanks for watching

@knoxavebbq right on I'm in the same boat used it for brining some pork chops and turkeys for Thanksgiving

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Nice. Whatever gets you cooking!

I have not. The Weber is pretty easy to maintain temperatures

Just gotta keep experimenting. You live and you learn! Thanks for watching

Same thing. Haha. If I put SNS it would get less clicks

@@knoxavebbq I hear ya, man. Gotta play the RU-vid game. Cheers, man. I hope your channel grows exponentially. Your content is great. I’ve learned a lot from you.

👍 sounds good. Thanks for watching

Great! You’ve been doing it all along! Thanks for watching

Costco prime. 150

Rested it at 155

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Glad I can help. That’s a good plan. Appreciate you watching.

I like both. 😬

👍 thanks!

In honesty it’s cuz I haven’t cooked a brisket like this in over 15 years and I thought would get too hot. Haha.

Never say never. If I said I would never cook brisket again after a bad one I would’ve stopped 17 years ago. Haha.

I don’t drink much milk, but it’s good

Just sitting in the foil as you saw in the video

Nice! Glad I could help. I think it should be ok, just check on it periodically, and check the temp in the center of the lean and point to make sure it’s not getting too dry or over cooked. If it’s too dry you can add a small, oven safe cup or bowl with some water to add some humidity.

@@knoxavebbq Oh! I forgot to ask earlier, do you know how long you can keep a new unopened brisket in the fridge? Don’t want to buy too far in advance.

Not sure what that is.

Check out my wing video. This might help. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-s2NLmYl1keY.htmlsi=x7hPxF9QHDTnjaD6

@@knoxavebbq thank you

The offset has more convection which I think allows you to get a better render on the fat, while the convection on something like a kettle grill is minimal, but still gets the job done if you cook hotter at the right time.

Honestly, I haven’t done much smoking with the sns other than much shorter cooks so I need more practice with it to find my preferences. I forgot about the hole. Haha

Yea, I like the simplicity of it. I have no issue with other seasonings.

That worked great. I would just give it a few minutes for the salt to dissolve first or else some of your pepper won’t stick.

I want the day to be a little bit more golden instead of white. Comes from bumping up the heat later in the cook. You tend to get more rendered fat on an offset because it has more convection with the draw from the smoke stack.

Higher heat towards the end and more airflow to expel the moisture properly

@@knoxavebbq can you clarify by what you mean “more airflow”?

Not sure. Don’t use it often.

Always

I know some ppl do, I dont.

I’ve never added garlic, but you can if you want. I don’t think that putting your brisket on 20 minutes sooner will give you more smoke. It’s a small cooker so you’ll get plenty of it. Never meat side down. I want my presentation side to look good.

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@@knoxavebbq Thank you!!

I was impressed as well. Lol!

I have. I just don’t like the shape of the pk. Hard to place the brisket the way I want.

That’s great! I think most coarse pepper is fine.

This rested for 13 hours. Dont have to do it that long, but it just happened to work out that way for this cook.

What temp do recommend for the rest? Thx​@@knoxavebbq

@@jayfagan3281 150-160 is best

You’re wrapping too soon. It’s still in the middle of the stall and squeezing out water

I little bit, keeping the fire hot and not letting drop too low is key. If it drops too low then you’ll get a longer duration of “dirty smoke” but I don’t think it’s as big of an issue as ppl make it out to be. I purposely build a dirtier fire when cooking on offsets.

Nope. It should finish the same. Essentially it’s allowing for the top to keep getting crusty as its exposed to air, but the lean to cook fast since the bottom is wrapped

@@knoxavebbq Thanks for your help. I've been a fan of your videos for a couple years now and am finally moving out of NYC to a new home where I can grill outdoors! Your clarity and expertise are top notch.

It’s a 22” SNS, but essentially the same thing

Haven’t cooked on one so I can’t say.

Yup. Like many ppl who don’t have offsets do.

Mine does low as 140, I rest it at about 150

1. I don’t pull briskets by temp. I go by feel. Check out this video. I give all my tips on how to cook brisket. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-nK_LUPQYun4.htmlsi=FUFqIRAa_ouOqb6G 2. My oven goes low as 140. I set mine at 155

Mine goes as low as 140 so I rest at 150-155

@@knoxavebbq thanks for helping me out you do good work on the videos

Not exactly my thoughts. But I think the extra convection helps caramelize the fat.

If I’m talking about the quality of the salt, the diamond crystal doesn’t use a decaking agent while Morton’s does, and since the grain is more uniform I find it better for everyday use. So the Morton’s won’t spread out as evenly. But if I’m just talking about seasoning briskets, I don’t think it matters too much. I would just try to do 2:1 by volume or weight it out like I did. This again is just my preference and the salinity I’m looking for. You may prefer more salt which would work if you have Morton’s

​@knoxavebbq Thank you for the response. I did a little online searching and found a GFS that stocks Diamond. I will pick up some and try it out.

👍👍

I would go hotter in the oven. 285-300

That’s top secret

I see, It's the SNS Grill. I thought you were talking a bout the SNS mod for the Weber Kettle! Great video. Thanks for the extra detail on the foil boat!

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