Haha your assistant peeking over the counter is adorable! Great video, good info as I'm about to dive into my first brisket on the Weber for Christmas, thanks and Happy Holidays to you and yours.
Loved watching a fellow bbq bro smoking some meat across the pond! I save the rendered smoked fat for the next cook. Add some sweet-n-savoriness to that fat and inject that hunk of meat - BOOM! I do this and then add the rub. Then only give it till the Kettle is ready with fire. On goes the brisket. This way, you don't have to wait the overnight absorption process. Also, make sure to cool the brisket so the fat is solid, this way it's a lot easy to trim. So, cold brisket > trim > inject > rub > start fire > start smoking.
Brisket came out nice & in reality not 3 days. I always season the night before & really does help with bark formation & a great time saver in the morning. I use Ghee rather than lard as I adds a nice flavour & doesnt leave a fatty coating on your tongue that I had found sometimes happens.
I am a fan of the overnight heated rest so that I get more sleep! Cook it all day on the first day, sleep and rest, then eat at the perfect time the next day
I have a OK Joe Highland offset, and a Weber Kettle, and after cooking multiple briskets on both, I honestly would be hard pressed to tell them apart. The OKJ uses WAY more fuel, that's for sure! After a couple years of experimenting, if I am just making 1 brisket for my family, I go with the weber. It's just a lot easier. I don't have to hover over it for 10 hours like I do with the offset. I only bust the OKJ out now when I am making a lot. For instance this summer I had a bunch of people over for the 4th of July, and I made a brisket, a pork loin (used the Bar-A BBQ turkey cook method for that. I highly suggest you watch the Eat More Vegans episode where Al re-creates the Bar-A turkey. It's hard to get boneless skinless turkey breast where I live so I went with pork loin and it DID NOT disappoint!) and 4 racks of St Louis cut spare ribs.
Cutest little pitmaster in the making. Great video as always. Just did your turkey breast cook and it was delicious. Thanks for all the videos. Keep them coming. Be safe
Excellent video man. I mean for a Weber kettle that almost looked like an offset render on that fat. Really solid man, you can tell u are just getting better and better 👊👊
Great timing with the video! I won a brisket at smokin’ elk school last week. Planning to cook it this weekend and only have a Weber kettle. Very nervous I’m going to wreck it!
Your face when the doll arrived to the party. Not sure if it was fear or apology but either way funny as. Great video. You make it all look so annoyingly simple
Great video, nailed that cook. Looks spot on. I too have become fond of Weber kettle briskets. While not necessary, I do find the long overnight heated rest is a game changer.
Dry brine the night before smoking and resting it overnight after the cook is what I found works best for me too. Also leaves the smoker free for beef and pork ribs.
Great vid, have an XM brisket in the freezer and a Weber outside. Do you (or anyone else) know of a small warming cupboard that’d be suitable for resting? Don’t have loads of space so something big enough for a brisket would be grand
Great video. I have an XM arriving on Wednesday to cook on my Webber. I’d kinda like to also do burnt ends. But torn between cooking in one and then doing the burnt ends, or splitting first. Any thoughts?
Great video as usual mate. Looks delicious. Brisket is pretty much the only cook ive not done yet. Ive always been unsure if it will be fatty enough to get right here. But im going to pop in to the shop to get one of them to try. Also, roughly, how long between taking off and the warming oven did it take to cool enough?
Good video Dave, I've just ordered a moffatt PF12 holding oven to go along the Leviathan Fractal 140 offset smoker.😮😂😂 guess i'm all in. First home pop up coming soon 😊😊
Great cook mate, what lumpwood are you using? I think I missed that part! The lumpwood I got would not last as long as yours, annoyingly! I have a brisket in the freezer and may use my kettle instead now but then my KJ is a set and forget and good in our great weather! Keep them coming mate 🔥🔥
So jChub says the overnight warming oven is essential to getting a great brisket. You did it in this video, but you said that wasn’t actually necessary. I’m confused.
You sound very confident on a subject that has a reasonable amount of research on it to say the tannins do help to keep pickles crunchy. In fact, any leaf that contains tannins
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
Your helper is adorable.
Haha your assistant peeking over the counter is adorable! Great video, good info as I'm about to dive into my first brisket on the Weber for Christmas, thanks and Happy Holidays to you and yours.
You have a very similar helper to me, mine is 4 years old tomorrow and loves it when I've got the smoker going.
Great cook
You nailed on a simple kettle, it turned out great, even the fat cap turned out nice and yellow.
Loved watching a fellow bbq bro smoking some meat across the pond! I save the rendered smoked fat for the next cook. Add some sweet-n-savoriness to that fat and inject that hunk of meat - BOOM! I do this and then add the rub. Then only give it till the Kettle is ready with fire. On goes the brisket. This way, you don't have to wait the overnight absorption process. Also, make sure to cool the brisket so the fat is solid, this way it's a lot easy to trim.
So, cold brisket > trim > inject > rub > start fire > start smoking.
Dave your Lil helper is precious. Nice video, nice cook. Thank you for sharing.
Did you and Chud (durr typed wrong first time) plan to have two videos like this simultaneously released?
Chubb?
@@stevenash1354 ruclips.net/video/VDNDQxfWMfs/видео.htmlsi=86SWGdZdopwuWtml
Chud. The Chud's bbq channel just did a standard-grill brisket (tho the Chud grill is a rectangle).
@@ashleys637 ah right, thought I was gonna be subbing to another bbq channel 🤣 as if I need more 🙄
Brisket came out nice & in reality not 3 days. I always season the night before & really does help with bark formation & a great time saver in the morning. I use Ghee rather than lard as I adds a nice flavour & doesnt leave a fatty coating on your tongue that I had found sometimes happens.
I am a fan of the overnight heated rest so that I get more sleep! Cook it all day on the first day, sleep and rest, then eat at the perfect time the next day
I have a OK Joe Highland offset, and a Weber Kettle, and after cooking multiple briskets on both, I honestly would be hard pressed to tell them apart. The OKJ uses WAY more fuel, that's for sure! After a couple years of experimenting, if I am just making 1 brisket for my family, I go with the weber. It's just a lot easier. I don't have to hover over it for 10 hours like I do with the offset. I only bust the OKJ out now when I am making a lot. For instance this summer I had a bunch of people over for the 4th of July, and I made a brisket, a pork loin (used the Bar-A BBQ turkey cook method for that. I highly suggest you watch the Eat More Vegans episode where Al re-creates the Bar-A turkey. It's hard to get boneless skinless turkey breast where I live so I went with pork loin and it DID NOT disappoint!) and 4 racks of St Louis cut spare ribs.
The gorgeous helpers made all the difference. 👏
Mouth watering sir! The pickle crunch sold it though 😂
I liked watching this and will try it. I can't do the boiling water in plastic though...thanks!
Just beautiful brisket. Absolute perfection.
Cutest little pitmaster in the making. Great video as always. Just did your turkey breast cook and it was delicious. Thanks for all the videos. Keep them coming. Be safe
Excellent video man. I mean for a Weber kettle that almost looked like an offset render on that fat. Really solid man, you can tell u are just getting better and better 👊👊
Great timing with the video! I won a brisket at smokin’ elk school last week. Planning to cook it this weekend and only have a Weber kettle. Very nervous I’m going to wreck it!
I’m a huge fan of cooking ribs and brisket on the Weber or SnS grill, can’t go wrong, love the channel mate
Love your assistant pitmaster. Such a cutie!
She is!
Your face when the doll arrived to the party. Not sure if it was fear or apology but either way funny as. Great video. You make it all look so annoyingly simple
Great video, nailed that cook. Looks spot on. I too have become fond of Weber kettle briskets. While not necessary, I do find the long overnight heated rest is a game changer.
Awesome job! Love the “foldy” idea!
Dry brine the night before smoking and resting it overnight after the cook is what I found works best for me too. Also leaves the smoker free for beef and pork ribs.
Classic cook - great to see the realities of bbq rather than the 'youtube edit'.
Back to back weeks of Weber kettle briskets! Looks great Dave! We both did a very similar process. You did the Weber kettle justice with this one 🤙🏻
Dave really injoy the videos
That was a great video. Thank you very much. I just got me a brand new Weber griddle. Can’t wait to try that out on it. God bless.
Not sure if a griddle is where you want to try a brisket... :)
Good call on pecan - I like a 50/50 pecan/oak, but it’s been a while since I’d had pecan on hand so I’ve been binging it lol
Looking good! I love doing kettle briskets.
How long do the pickles last in the fridge?
Great vid, have an XM brisket in the freezer and a Weber outside. Do you (or anyone else) know of a small warming cupboard that’d be suitable for resting? Don’t have loads of space so something big enough for a brisket would be grand
Nicely done on the beef but Ouch hot vinegar in a plastic container.
Well damn, next time I'm at Hook Norton, I'll have to check out Pro Smoke.
Ps: Niche grinder. You a coffee nerd too?!
Great video. I have an XM arriving on Wednesday to cook on my Webber. I’d kinda like to also do burnt ends. But torn between cooking in one and then doing the burnt ends, or splitting first. Any thoughts?
I have about £600 to spend but don’t know what to get , pk300 , weber . .? Any suggestions, want to get into smoking as well as grilling. Great video
Cracking video again. Would you cook fat cap up or down on the Weber smokey mountain. Keep up the good work
Another great cook Dave, need to know where you picked up the tray and rack
Those were from Lidl or Aldi about 2 years ago! I bought 10 of them!
Type bus boy tray in google and you’ll find them. Americans use them for clearing dirty dishes in restaurants.
Great video as usual mate. Looks delicious. Brisket is pretty much the only cook ive not done yet. Ive always been unsure if it will be fatty enough to get right here. But im going to pop in to the shop to get one of them to try. Also, roughly, how long between taking off and the warming oven did it take to cool enough?
Good video Dave, I've just ordered a moffatt PF12 holding oven to go along the Leviathan Fractal 140 offset smoker.😮😂😂 guess i'm all in. First home pop up coming soon 😊😊
That’s awesome mate! Legit setup
On the pit!! Pickles waiting.
When you keep it in the warmer, or oven overnight; what temp do you keep it at?
Looks great.
Another awesome video, for the inexperienced brit with fairly basic bbq equipment. Thankyou... 😂
Great cook. What pepper mesh did you use?
What warming oven do you have?
Awesome!
Great cook mate, what lumpwood are you using? I think I missed that part! The lumpwood I got would not last as long as yours, annoyingly! I have a brisket in the freezer and may use my kettle instead now but then my KJ is a set and forget and good in our great weather! Keep them coming mate 🔥🔥
As David was setting the BBQ up he mentioned Big K charcoal
@@bertacollins5428 thanks mate 👍 🔥
It may be that the foil wrap actually helped the brisket cool faster than if you hadn’t wrapped, since aluminum is a good conductor of heat.
What do you usually do with the off-cut?
Check out my sausage videos!
What warming oven do you use?
I'd love to know this too. And what temp it sits at
He uses an Arisco BQ0
As mentioned above it’s an arisco bq0 and it sits at 145f / 63c
For the algorithms bay bay!!!
Your daughter video bombing was hilarious. Just 2 little eyes, and a finger in the nose! 😂 Great video, buddy.
Nice!
on a roll 🔥
Thanks-where do you get the Martin’s in the uk?
I got this load sent over by a friend in the states!
3 days for a brisket?! C’mon man! I did my very first one 2 weeks ago…in my oven, around 15 hours.
Fed 8 people and they loved it.
Your daughter made the video❤...
She did. She’s adorable.
Question: How many grams is your "part" in that glass?
I’ll have a weigh up and get back to you
So jChub says the overnight warming oven is essential to getting a great brisket. You did it in this video, but you said that wasn’t actually necessary. I’m confused.
Just wondering how much the brisket costs in the UK? I am from Canada and it's outrageously expensive.
This was about £80/ 143CAD
$2.50 per pound here in New Mexico😌
Love the videos but you gotta chill with the volume while you are eating, nobody’s trying to hear that
I’ll check the edit next time.
Bayleafs will do absolutely nothing
You sound very confident on a subject that has a reasonable amount of research on it to say the tannins do help to keep pickles crunchy. In fact, any leaf that contains tannins
@WilsonsBBQ if i made 10 batches of this......added bay leafs to one of the batches. I absolutely gaurentee you wouldn't know which one it is.