always appreciate creators giving a nod to the folks that don't have offsets or pellet grills. I specifically bought a 26" Kettle so I could do larger briskets. They turn out great. The Kettle is probably the best all-around cooker there is. Thanks
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.
My goes as low as 140 so I keep it at 145-150. Most ovens go to 170 which isn’t bad, but can dry out the brisket so I would recommend adding a small pan water to keep a little bit of humidity in the oven. Each oven is different so you might have to test it out a few times to get it right.
Nice vid Joe, I just got my Primitive 250 wagon, its awesome, coming from Weber Smokey 22, its a different cook and management for sure, I should create instagram but this isn't so simple so respect to you and how far you have come!
My biggest issue while following long with your videos is burning/drying out the meat side on an off set. Been cooking fat side up and temps like you suggest in your videos. Any ideas?
You’re cooking too hot for your smoker or you pit too much bottom heat. Could be because the fire is too hot the draw is too strong. Wood could be too dry. Or if you have a tuning plate that’s directing the heat it could be forcing it down and I would remove it. Can’t say for sure without being there but that’s where I would start.
I cannot recommend the snake method enough. Having wood chunks properly spaced around it, and rotating the top grate to keep the brisket off the top of the fire. It comes out amazing, for very low effort after the initial setup.
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
Thanks for the refresher! I was already planning to do this for the 4th of July weekend, using Brad's video as I have in the past, but I'll be using this one instead.
You should try the Black's method where they only cook it 50% (to the stall?), refrigerate it, then finished it up on serving day. Ive never tried it but might help us older people who struggle to do all nighters and babysitting a Kettle is tough. Would be worth it if you can still get good results.
I do own an offset smoker, however, it's too large to keep in the much smaller elder living space where I am, so my daughter stores it at her place for me. But my Weber... my Weber is my most versatile MVP of all time! Additionally, I have a couple of smoker kits available with defuser plates to get a good smoke on the meat. And, personally, I like the heavier smoke, so wrapping the meat just isn't my thing. Of course, I'm not mad at those who do but I like it as smoky as I can get it. My use of fruit woods helps me avoid that bitter taste that comes with the heavy use of wood like mesquite.
“Theres actually quite a bit of skill and practice that goes into using a shaker well….you have to have good wrist control” Good thing I have more than a sufficient amount of wrist control. Ive been practicing the shaking motion since I was a young teen. *smiles sheepishly*
Joe my question is about your rub. I understand about the 16 mesh, and the kosher salt, truly the Texas way, why not add a small amount of Lowry seasoning salt and garlic powder? More of a purest? Im one of those Chud fans that was doing my doil boats the wrong direction, thanks for the reminder! I enjoy your vids, you've taught me a lot.
That is not the way to manage a fire on a Weber (or any smoker for that matter). By cooking a piece of wood over a charcoal fire you are slowly purging the wood of all the impurities without combusting them, gross. You want your wood to be under full combustion to produce thin / blue smoke. The correct way to do it (if you want to emulate an offset and get an offset result) is to put the meat in the back of the grill and build a small fire in the front (4~5 briquets ) with a chunk of wood about the size of your fist. Crack the lid about an inch in the front and fully open the vent (positioned over the meat) should get you around 250 degrees and allow you to easily spot check that the wood is fully aflame. (A lid hinge is a good idea to prevent any accidents.) Build a wall of chunks and briquets between the flame and the meat to both protect it as well as pre-heat the fuel. Just like an offset you will have to tend to this fire as the chunks will only last 15 ~ 20 mins each. A propane torch is a really good idea if the fire goes out on you, and bags of applewood chunks are available at most Lowes or HDs and even grocery stores. If you want to have a chance at getting a smoke ring you can wrap the bottom grate in foil, leaving the portion under your fire basket clear. This will force the fresh air through the fire basket and ultimately raise the amount of CO2 in the chamber. I've done ox tails (fav), chuck roast, meatloaf, chicken, and a few other small to medium size cuts this way as well as on my stick-burner and the result is indistinguishable.
Amazing video, I had both good and bad results with smoking brisket on the kettle. Can you please tell us why you did not want the log to catch fire? Should I also be aiming for the same when using chunks? I will use the SnS for my next cook.
Well, you just don’t want open flames too close to the meat. That’s the only thing I was worried about. As long as it’s not spiking temps or burning too close to the meat you’re fine.
Excellent video for tips, thank you. Your observation was you had a mostly dry foil as the end result. Does it matter how much liquid is in the boat before you wrap for a long rest? Meaning is there ever a time you would add more tallow to the foil before placing the brisket in the oven for the overnight rest? Will it absorb more?
MJY, I will always have a Webber Kettle, or an SNS grill. I grew up with them, and they are very versatile if you know what you are doing, done many low and slow cooks on mine.
Great video for brisket on a kettle. Something to consider when choosing different brands/types of salt that nobody I've asked has known. All brands that I know of rate sodium content on their label by 1/4 tsp. Mortons Kosher= 480 mg, Diamond Crystal= 280 mg, HEB Kosher= 510 mg, Mortons Table Salt= 590 mg & Lawry's= 380 mg. So, adjust the amount of salt you want in your rub whether by volume or weight. Thanks for posting this video !
Looks amazing! You mentioned that it wasn’t sweet at all. I have a offset but have struggled to candied the fat cap…How do I accomplish that? What’s the trick?
Love this video. If u did have wood chucks, can you explain how many you would use, and under the charcoal, above the charcoal, put them all in at the start, place a new one every hour? Etc...
Great vid, super informative. Quick question - I love the idea of the overnight rest, though curious if you had a recommendation for reheating for eating the following evening? Low and slow in the oven perhaps? Thanks again!
Thank you! I appreciate it. Yup, if I’m reheating a whole or half brisket, I put it on a baking sheet, place the brisket on then wrap the sheet with foil. 225-250 until it registers and internal of about 150. Might take some time because it’s a big piece and it’s cold. So I’d give yourself like 2 hours just to be safe.
Love it - best explanation of volume vs weight I’ve seen! I switched away from Diamond Crystal because Morton’s coarse works better for cleaning cast iron, but the change threw all my recipes off. I had to learn the hard way but hopefully others won’t now!
Great video like always Joe! But…. We see that WSM sitting in the background show us a rib cook and a brisket cook on that. I think that video would do great. Thanks
Have made every single Brisket, Chuck Roast, Dino Rib etc in my life on a 35 yro classic Weber kettle. Have that same coal and water reservoir basket setup. Do the same foil boat technique the last 1.5 hours of cook. Only difference is I seal up the top and just leave it a bit loose for a steam outlet. Also put the meat on a low height rack and add a bit of steaming fluid like beef broth. It results in a very moist juicy meat and will help rehydrate any dried out thin outer edge spots. The added liquid doesn’t seem to degrade/soften the crust too much if you rack it. Not trying to brag but I get results not that far off a $1500 buck offset smokers and near a Texas BBQ restaurant in quality. You’re absolutely right. It’s mostly technique and you don’t have to necessarily use expensive smokers to get good results. The fancy offsets and pellet cookers are definitely convenient, but it’s more about experience, technique and practice to get a nice Brisket out of a cheap Weber
@@DGC904 NO!!!! That's the biggest lie in barbecue. that's an old tip that ppl have been using for years and end up with soggy, bland brisket. watch this video below. this my deep dive into the brisket cook. even though it's on an offset, all reals and techniques still apply. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-nK_LUPQYun4.html
Great video! I've done a couple of small briskets in my SNS kettle, and they turned out really good -- much smokier than what I get off my pellet grills.
Joe, as usual you do a great job with simple explanations and demonstrations for the regular guy. Not everyone has mad space or equipment. That simple Weber kettle is a versatile cooking beast. Love your videos, sharing around to friends, keep putting up good content, my man!
As someone that can't get their hands on Diamond Crystal(easily), I appreciate the visual. I've been using Morton's at a 2:1 BP to NaCl ratio for four years (I think?), and find it perfectly seasoned.
I've recently made the switch from Traeger+ to Asmoke and I couldn't be happier with my decision. The Asmoke grill has changed my BBQ game dramatically. The precise temperature control with the FlameTech patent is a game-changer, I can now get my brisket to the perfect temperature and keep it there. Plus, the variety of wood pellet flavors has taken my grilling to a whole new level of deliciousness. I love that it's portable too, so I can take it on road trips and camping adventures, which wasn't feasible with my previous grill. Also, the app is super user-friendly and makes it even easier to monitor the cooking process. Overall, Asmoke has made grilling more convenient and the food taste even better. #Asmoke
Great video! I use the slow n sear, with B&B oak briquettes (GREAT for long cooks). I fill the coal pan, then take 12 out of the middle. I light these, then put them back in as a spark plug for the rest. This keeps the heat even, and I can hold 275 for over 10 hrs without touching the fuel. Occasional oak chunks over the coals on the grate til smoldering, then into the coals for immediate flame. Creates a temp spike, but a good spritz helps protect.
I purchased a Flame Tech Sizzle and Sear for offset cooking in my Weber and it is awesome. I did a Snake River Farms wagyu brisket in it and it was phenomenal.
This is awesome! I have always been nervous enough to not do it on a kettle... I mean I have an Offset(ish) cooker so I just fall back to that, but now I might feel more likely to try it on a kettle on Vacation or something where I don't have my Offset.
Joe, Great video! Interesting that you didn’t use any garlic. Any reason why not? You put the brisket on the pit one it reached temperature. There is a movement now to put it on well before that to pick up more smoke. Any thoughts on this? Finally, since the kettle and WSMs which many people have are more radiant heat than an offset, would you ever put the brisket fat side down and then flip, or some variation of that? Keep up the great content!👍
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.
Man I did my first brisket on my new Weber this weekend with a SNS. At about 6 hrs ran out of fuel added some charcoal but took an hr to come back up to temp and then at about 9hrs when I wrapped I had to add more charcoal and it wouldn’t come back up to temp. Then I used my brain and realized I had to clear the ashes out. During that time fiddling with the ashes I lost about 6-8 degrees on the meat. Came out good but a little dry on the edges of the flat. Next time gonna try the snake method. Could have used this video a little earlier but only one way to learn. Thanks!!
Have you ever gotten a chance to use a PK grill? With their 4 vent design, I think you could create much better airflow than a webber kettle. And thus hopefully better fat render.
I always use the hole vent on the side for controlling temps on my SNS for smoking. I get that Webers don’t have this available, but do you prefer using the bottom vents in the SNS for fire management?
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
Looks great! I love the Slow N Sear, but I'll never try a brisket cook in my kettle again. I have found that ribs seem to be almost as good in the kettle as the offset. It may be more a function of my skill than any other variable, however.
Thanks for considering those of us that don’t have an offset. Any opinion on salting the brisket first and pepper after? Seems like you could control the amount of salt better?
Can you please explain what rendering fat means a little in detail? Love the vid! I started smoking in a Weber kettle years ago. Every now and then I still smoke in it when I don’t want to tend to the offset.
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.
Can you explain the sweetness from the offset? I just did one on the oklahoma joe and I noticed that flavor. It was only on the burnt end side. Very tasteful and surprise.
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.
Always wanted to cook a brisket on my Weber but every time I I get finished prepping the brisket i got to go on the offset. Thanks for inspiration to cook on the Weber!
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.
I learned brisket cooks on Weber kettle, snake method then slow n sear. Chuds inspired me to pull the trigger on an offset. But I wouldn't hesitate to cook another one on the Weber kettle.
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
Check out the video below. WAY MORE info. Thanks for watching From Novice to Pitmaster: Mastering Smoked Brisket ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-nK_LUPQYun4.html
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.
Brother. This is perfect timing. I’m cooking a brisket for the 4th and I have a Weber summit. I was scouting your other videos this past week Lol to get ready for my 4th brisket ever. Yikes! I think I’m good though 🤞Oh, one question, if my oven is 170 at the warming level is that ok for the long rest?
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.
