RUclips gets it right sometimes on the recommends. B, first time I saw one of your vids. Sub. When I saw you set up the Weber off set... oh man, old school. That really brought me back. That there is dedication and expertise. Well done!
Bare bones, no frills. One of the very reasons the Weber Kettle is one of my favorite cookers. Lately, where I live, it’s been really windy, instead of fighting to keep a fire going on my offset, Weber comes in clutch. Thanks for the support!
The seasoning was delicious, packed with mushroom flavor. Maybe next time I try this I grind/blend this mixture with other Umami ingredients and taste prior to using. Brisket was eaten by my family before I even realized it was gone.
That looks freaking phenomenal man! Awesome job!! How was that not enough salt?!?! I thought you had it in the bag for sure, and "not enough salt" is ALWAYS better than too much. I don't even have anything to suggest or critique because you clearly know what you're doing and what you like. I've been doing briskets on the Weber the same way for 10+ years. Only improvement I've made recently is using the actual snake method (stacking the charcoal 4 briquets tall, nice and neat, wood spaced out on top of the unlit coals for constant smoke, then added a 1/3 or so of a lit chimney on one end). It turned my Weber into a set it an forget it cooker. I babysat the temp for about 3 cooks and it stay just about perfectly at 250 with the dampers fully open, now I don't bother watching it at all. Maaaaaybe.... the only thing I can recommend is to try B&B Briquets. They are a lot bigger, and burn a LOT more efficiently/longer than my go-to Kingsford. I will use either, but I'll grab B&B if I have it. Personally, I would not use Royal Oak for smoking from the vids/research I've seen, but again, you clearly know what your doing. Keep at it man. I'm looking forward to another one.
I’ll give the b&b briquettes a try. I thought because the base of Umami, is technically salt, just figured I did not need to use as much. Maybe, just maybe my tastebuds were off because everyone else who ate thought it was salted just right lol. Definitely thanks for the comments and will definitely make use of the suggestions. The snake method especially, it’s good to get back to the root of things as well. Thanks!!
I love smoking with my Weber 22" kettle grill. Like you said, now it's light it and forget it. I have always done the snake method unless I'm smoking fish, then it's just a pile on one side. I'll have to try B&B when I get back to the States.
@@Cbizzle83651 the Webber just spoiled me honestly, lol. A stick burner only beats it by grill space/volume imo, specifically with ribs which I feel is the Webbers Achilles heel. When it comes to making enough ribs for everyone, I have not been able to use the Webber. Every other 'advantage' of a stick burner (better smoke.... and other things I'm sure) is negligible compared to the easy of use, efficiency, and frugalness of a Webber. Also, I've had my Webber for 10 years IN THE ELEMENTS!!! and it's got 1 tiny rust spot and I've only every had to buy 1 new grill grate. I had an offset (seasoned and all that regularly) for 3-4 years before the firebox fell off, smh
I also like how your condensing 100s of hrs of different videos into one... kinda low key like. I'm surprised your needing more salt. But I'ma have to try this next time I want to fuck around. 🤙
You are correct, just one of the ways to bring that Umami Flavor. I have actually done a Kosher Salt and Black Pepper Brisket and finished it off with the Accent as a topper over all seasoning with a noticeable difference in flavor and taste.
You killed it, man. Nice job. Great bark and super juicy. Was it noticably more meaty tasting with all the mushrooms, nori, and soy sauce? I always add soy sauce and mushrooms to beef stews and I can definitely taste the difference. I'd be concerned that the umami goodness might just drip away on a brisket. What's your opinion? Noticable flavor?
I noticed a beefier flavor. I felt the natural MSG, needed some help in the form of salt. Next time I do this will definitely season like I’m cooking a Salt n Pepper Briskets. The mushroom base most definitely helped with bark formation. Definitely an enhancement, just think the natural foundation needed a bit more salt. The nouri, believe it or not, actually shine through the smoke n everything else. May adjust my process as well as introduce other Umami flavorings as well as salt. Thanks for the comment. Appreciate the engagement.
RUclips gets it right sometimes on the recommends. B, first time I saw one of your vids. Sub. When I saw you set up the Weber off set... oh man, old school. That really brought me back. That there is dedication and expertise. Well done!
Bare bones, no frills. One of the very reasons the Weber Kettle is one of my favorite cookers. Lately, where I live, it’s been really windy, instead of fighting to keep a fire going on my offset, Weber comes in clutch. Thanks for the support!
That brisket looks great, my brother!
Thanks a million, definitely appreciate the support!!
My guy, I haven't finished watching the cook yet but I'm jacked to see that (hat neim) vegetable seasoning...🍻
The seasoning was delicious, packed with mushroom flavor. Maybe next time I try this I grind/blend this mixture with other Umami ingredients and taste prior to using. Brisket was eaten by my family before I even realized it was gone.
That looks freaking phenomenal man! Awesome job!!
How was that not enough salt?!?! I thought you had it in the bag for sure, and "not enough salt" is ALWAYS better than too much.
I don't even have anything to suggest or critique because you clearly know what you're doing and what you like. I've been doing briskets on the Weber the same way for 10+ years. Only improvement I've made recently is using the actual snake method (stacking the charcoal 4 briquets tall, nice and neat, wood spaced out on top of the unlit coals for constant smoke, then added a 1/3 or so of a lit chimney on one end). It turned my Weber into a set it an forget it cooker. I babysat the temp for about 3 cooks and it stay just about perfectly at 250 with the dampers fully open, now I don't bother watching it at all.
Maaaaaybe.... the only thing I can recommend is to try B&B Briquets. They are a lot bigger, and burn a LOT more efficiently/longer than my go-to Kingsford. I will use either, but I'll grab B&B if I have it.
Personally, I would not use Royal Oak for smoking from the vids/research I've seen, but again, you clearly know what your doing.
Keep at it man. I'm looking forward to another one.
I’ll give the b&b briquettes a try. I thought because the base of Umami, is technically salt, just figured I did not need to use as much. Maybe, just maybe my tastebuds were off because everyone else who ate thought it was salted just right lol. Definitely thanks for the comments and will definitely make use of the suggestions. The snake method especially, it’s good to get back to the root of things as well. Thanks!!
I love smoking with my Weber 22" kettle grill. Like you said, now it's light it and forget it. I have always done the snake method unless I'm smoking fish, then it's just a pile on one side. I'll have to try B&B when I get back to the States.
@@josephsmith961 besides my stick burner, the Weber is a close runner up, and can replace many of the other grills that I have.
@@Cbizzle83651 the Webber just spoiled me honestly, lol. A stick burner only beats it by grill space/volume imo, specifically with ribs which I feel is the Webbers Achilles heel. When it comes to making enough ribs for everyone, I have not been able to use the Webber. Every other 'advantage' of a stick burner (better smoke.... and other things I'm sure) is negligible compared to the easy of use, efficiency, and frugalness of a Webber.
Also, I've had my Webber for 10 years IN THE ELEMENTS!!! and it's got 1 tiny rust spot and I've only every had to buy 1 new grill grate.
I had an offset (seasoned and all that regularly) for 3-4 years before the firebox fell off, smh
I also like how your condensing 100s of hrs of different videos into one... kinda low key like. I'm surprised your needing more salt. But I'ma have to try this next time I want to fuck around. 🤙
The brand Accent is straight up 100% MSG 😂
You are correct, just one of the ways to bring that Umami Flavor. I have actually done a Kosher Salt and Black Pepper Brisket and finished it off with the Accent as a topper over all seasoning with a noticeable difference in flavor and taste.
Random recommendation and its a sub my bro
Welcome to the Channel. Definitely appreciate the Sub!!!
@@Cbizzle83651 Best of luck mate see you at 100k
You killed it, man. Nice job. Great bark and super juicy.
Was it noticably more meaty tasting with all the mushrooms, nori, and soy sauce? I always add soy sauce and mushrooms to beef stews and I can definitely taste the difference. I'd be concerned that the umami goodness might just drip away on a brisket. What's your opinion? Noticable flavor?
I noticed a beefier flavor. I felt the natural MSG, needed some help in the form of salt. Next time I do this will definitely season like I’m cooking a Salt n Pepper Briskets. The mushroom base most definitely helped with bark formation. Definitely an enhancement, just think the natural foundation needed a bit more salt. The nouri, believe it or not, actually shine through the smoke n everything else. May adjust my process as well as introduce other Umami flavorings as well as salt. Thanks for the comment. Appreciate the engagement.
More salt !!!!??????
Correct, it needed more salt. Typically I do an overnight dry brine. This particular cook cements me doing so. Yes needed more salt.