Probably the best explained weber brisket I can remember. From the simple rub to wrapping choices and temperature control. Great to see the weber still getting used.
Would like to say thank you for this easy/simple video on how to do a brisket. I have never done one, but today was the day. Wrote down the temps to hit. Ended up spectacular. Thank you.
Legend. I love these videos. Watched them extensively before my first attempt last month, using an oil drum barbecue, and it worked a treat. Now revising before attempting a second, larger, one in a couple of days' time. Cheers.
Absolutely perfect video. I've been wanting to do a Brisket on my Weber for months. But was too scared to spend £££ and mess it up. I can't wait to do it! Thanks for this!
Aaron, I've spent countless hours watching brisket cooks, and ive done a few myself, weber, pellet grill, a friend with an offset, im going to try my old weber again, and i learned a new cutting technique watching you slice that point up. I like that 1/4 cut you did off the point, where you got to the last bit, sliced the top and cut it in cubes. thats flavor there, going to cut my next brisket that way. Another thing, most of the videos ive seen with webers, the brisket looks really dry and tough, i think its probably not letting it cook long enough slow enough. I ran into that with a weber brisket cook. took it off at 196 just got tired of waiting, the night was late and the family wanted dinner. So, not cooked long enough, not rested, tough meat. my mistake for sure, your brisket there looked very relaxed and moist. cheers!
Found you through Cheat Meats, but honestly, this is the best explained Weber vid I’ve seen! Thanks for explaining the vents, I’ve been winging it without really understanding, and while results have been great, it helps to know! Can’t wait to start a brisket now!
No questions because the presentation went so in depth but very easily understood 🙌 Would you be about to do a video about the areas of the meat - their names, certain cuts, etc... No need to actually buy the meat, some pictures and ms paint arrows would be enough 😂
Great video. Came out so good too. Another beginner pointer you’ve made in other videos is not to use cheap small pieces of brisket from the supermarket. They’re dry as.
I've always thought that y'all Aussies are Texans in the southern hemisphere!! One of these years I'm going to go down there. Listen to this guy - he does it just like we do here in Texas!! Do y'all call a whole brisket a Packer Brisket? In the US that's what you want to buy or ask your butcher for
@@LownSlowBasics You will absolutely find what you're looking for when you come here!! Hey you really should go to central Texas for the barbecue because that's the most famous. But we do regional really well. I really do hope that you can come here. Considering your business I'm sure you will be able to. You have a friend in Corpus Christi!
I’ve just trimmed up my brisket today (sat afternoon) getting up a 6am Sunday to get smoking for our Sunday dinner 😊 wish me luck . Wondering what wood chunks you used? Great step by step video
Hi, great video, thanks! I’m just starting, about to do my first brisket. I bought some apple bbq cooking chunks, so not like what you used. Can I still place them in the same spot you placed your wood?
Hey Aaron, what I found to enhance the flavor/temp instead of water is beer or apple juice. Since you did cherry wood, which I never used before. I’d bet cherry juice would be amazing. I use hickory wood.
Your explanations are spot as far as cooking a brisket on a Weber Kettle. However I never wrap in foil, if I even wrap. As you stated, wrapping in pink butcher paper preserves the bark much better. I like a black bark so most of the time I don't wrap, but if I was to wrap this brisket, I would have let the bark develop more. The foil boat is also a decent method as you showed to restore the bark. It's also so important that you explained cutting across the grain is the way to slice. Overall, great job on the video. It's was definitely one of the best I have seen and looked probe tender throughout but the smoke ring was not very obvious but that doesn't mean a thing anyway. People just like to see a big smoke ring.
I don't stack the charcoal. But if you are new and watching, think about what happens. Your temps will be the same every time you cook. What I learned is it gets hotter and cooler as more and fewer pieces start to light. So if you stack it, the temps will be consistent.
Hi that one good looking brisket. I have never done one before and I am definitely looking to give it a go. How long is the longest you would rest it for. If i was to cook something lol this I would be lookong to serve it the next day rather than a few hrs. What would you recommend in regards to serving it the next day so that it is served as fresh as can be thank you for your help
@low n slow basics - you provided a link to the knife you use to do the trim, but what about the huge knife you used to cut the end product? I need me one of those.
Hey Az, love your channel brother - thanks for inspiring my BBQ’ing journey over the last couple of years. I went out and managed to pick up an ‘85 Weber! Having a lot of fun BBQ’n for the family - keep those vids coming. Are you doing any events in Melbourne? Which Cambro are you using? Looking to move past towels and eski’s. Thanks, G
Hey Aaron thanks mate. I cooked a flat in a weber the other day. It came off probing like butter. I wrapped it in a towel and put in an esky for about 3 hours. When I got it out to cut it up it was quite tough. Still treated great though. Any suggestions.
Hey Aaron....because of the time we need to Cook this....i want to know what is the best way you recommend me to keep it the best possible way if i want to Cook it one day before i want to eat it. And the best way to reheat it.....assuming that i am putting in risk the quality of the brisket??? Thank you! By the way I think your videos are the best for slow bbq!!
another great video mate keep it goin hey a while back you did a video called 'Overnight Smoked Beef Ribs' where you hooked up a inkbird 'Temp Controller' to an Oklahoma Joe. Any chance you could do a video/short where you retrofit the inkbird temp controller to a weber? honestly love your content - my friends and family have all been impressed with the cooks i've followed from this channel
Hi, great vid!! I have a Napoleon kettle bbq, where the vent is at the very top, will this method still work ok, as obviously I can't rotate the vent to the opposite side of the BBQ. Also, what kind of weight of uncooked meat would you suggest for 3-4 people?
Hi Aaron, if you can help me mate. Yesterday i did a 3.6kg brisket with snake method, cherry wood, and briquettes. My brisket took 4 hours stall between 52*C and 63*C . I decided to wrap it then, and it took a heck of many hours to reach 89*C which was a 14hr weber cook. My kids even went to bed eating toast as they waited so long. I pulled it, wrapped in a towel on top of the butchers paper, placed in an esky for 2 hours. I expected the juiciest brisket but to my dismay it was a bit dry. So disappointed. My first time i did it, was dry also but this was due to me not regulating the temperature in early smoke. Yesterday i regulated the temperature, and i was on it literally all these hours. Checking every 15 minutes with my inkbird. Temp was spot on the entire time. Where did i go wrong ??? I'm wondering, should i pull a brisket at maybe mid 80's *C ????
Hey mate! Unfortunately there’s going to be a bunch of factors that may have contributed to it. The quality of the brisket is a big one, trimming too much fat off, 89c seems far too soon to pull a brisket, I’ve never had one ready that low internally before. I’d say brisket quality but it’s hard to say.
Hey, I had a question - I recently bought a weber master-touch premium E-5770 and in that model the lid of the BBQ is fixed with a hinge, so when you talk about always having the top vent on the other side of the meat so that the smoke/heat has to travel through it.. how do I achieve this with a lid thats fixed to the hinge? It seems like I would have to move the tray the charcoal rests on and the tray with the meat on as well? Or am I missing something
About 5 hours in and just wrapped it just then but the bark wasnt as good as yours in the video haha. I wrapped it anyway because I want it ready for dinner tonight. Now just waiting on probes to read 96 degrees, right side is 72 and left is 65. Hope it works and tastes good haha. if the right side continues to climb Ill just rotate it away from the fire. Noticed my briquettes arent burning as quick as yours too? Would that just be because of the different branding?
Tried a brisket yesterday. I’m down in Victoria so it’s like 10 degrees currently and found it really hard to even hit 275F. It was stuck at 220. Ended up heating up some more charcoal to supplement the heat. Did the snake method as shown as well. I understand the outside temps, winds and all play a factor. Any tips, perhaps more ashen briquettes initially?
Hey mate, Did this on the weekend and some how managed to crucify it! Was a good cut that I used (black onyx). Stuck to the internal temps you gave. I didn’t wrap it as the bark hadn’t formed properly. I also think I may have had the temp too high. My probe was reading 135c but the Weber built in gauge was reading 170c. It came out like cardboard. Does that mean it was cooking too high temp for too long to you think?
Hey mate, yeah there’s a good chance that happened. Plus not wrapping at all wouldn’t have helped either. There could be a dozen other factors but it’s all a learning experience.
Yeah ok. I did boat it. Next time I’ll be hyper vigilant with the temperature of the Weber- put 3 on the snake instead of 4 and also wrap and wrap early. May sacrifice the bark but hopefully will not dry out!
Really enjoyed the video and am anxious to get started. Understanding that it’s the temperature that decides when it is done, might you have a time schedule for how long it might take and key moments when you should check on things?
Great video as always! One question.. when you pull the brisket to rest and place in the esky… do you let the brisket drop down to serving temperature before placing it in the esky? If the brisket is put in the esky 5-10 mins will it continue to cook due to the high heat? Thanks Rick
Do you find that the wood burns more cleanly when you wait and let it warm as the BBQ comes up to temperature before placing it on top of the coals? Or is there no difference than just adding the wood directly to the coals while waiting for the temp to rise.
Awesome video! With Brisket is there a risk of over cooking it? I noted that you boated it for an extra hour after it was tender. Or is it that the better quality meat is pretty forgiving?
I just got my hands on a family members old weber but it's a smaller diameter. Am I better going for a smaller bit of meat or rotating the grill to avoid direct cooking more often?
Absolutely! Haha you are the first to use the Steak Shooter emote! How cool. Let me send you a jar of Steak Shooter for being the first! PM me your postal address and email on messenger or Instagram...
I want to know the same thing because I'm fairly sure that they name their cuts of meat different to here in Texas. I lived in London for a few years and obviously that's still about as far from Australia as here in Texas but I remember that they have different names for certain cuts of meat and the butchers do their job different to here. Anyway listen to this Chef. He really knows what he's doing and I think it's great that he'll show you how to smoke a brisket on a Weber Kettle. Not everyone can afford to buy an offset smoker, or if they could they're most likely not smoking a whole brisket or pork butt every weekend. But pretty much everyone can afford a Webber Kettle, and you can make a show stopping joint of smoked meat in one.
@@LownSlowBasics One thing that I would show is grab y'all mates or neighbors or your family and serve them. I understand that folks can be camera shy but it couldn't hurt to show folks enjoying your cuisine. Just saying bro!!
@@LownSlowBasics I think it might add to your channel, your YT business to show who you're cooking for. Why not? There's two parts to being a Chef: You cook. And you feed people. Seriously why not show who you cook for? On the other hand if y'all would rather not be front and center on the Net then I'll respect that as well
Have a offset smoker myself.. do you prefer using lump charcoal as a base or briquettes and why? Mixing between which I should use currently use lump cheers Aaron
I'd love to do a full brisket like this but feel like it would be way too much meat for one sitting. What do you do with any that's left over? The last one I did came out OK but then it stiffened up and dried out a little in the fridge. Any recommendations for eating or reheating after a day or 2? Thanks.
@@LownSlowBasics can you freeze cooked meat that has been vac sealed? Also, how long does vac sealed cooked meat last in the fridge and freezer? Thanks for the videos, you've inspired me over the past year to start BBQ'ing and I'm really enjoying it
Hey az, quick question I smoked my first brisket last week, took 13 hours and did an over night rest In a 70c oven, when I went to slice it it was a little to tender and just fell apart :/ any ideas ?
damned that looks so nice, just wish mine came out like that haha, though I have only cooked 2 and they were nice just not that nice. I am not detered though and will try again in nice weather (UK winter now). The video like the others is well explained and well edited. love watching these
I tried this yesterday4 kg brisket,really struggled to get it to the 70 degrees after 4 hours ended up wrapping at 6 and taking off after 10 hours total,maybe I should have left the Weber at the higher temp and let it do its thing instead of trying to stick to the 100 c temp,I’ll also trim the heavy fat off next time
Hi I know you said bigger is better but can you separate the point and flat and cook them separately at different times as a full brisket is way to big for a family? Or cook the whole thing then cut and freeze is best?
Hey mate how longs it take for your Webber to get upto temp using this method currently doing it but been going for 40mins burning well but only upto 100degrees slowly going up
I try this last weekend and my brisket turn out over cook and dry. I got the grill temp around 230 deg F. At one point the temp jump above 399 cause I was not paying attention, this possibly caused the brisket to dry. I use water to lower the temp back down. Not sure if it’s the cut of brisket I brought or the jump in temperature. Please help
Probably the best explained weber brisket I can remember. From the simple rub to wrapping choices and temperature control. Great to see the weber still getting used.
Appreciate the feedback mate 🙏
Couldn’t agree more!!
Would like to say thank you for this easy/simple video on how to do a brisket. I have never done one, but today was the day. Wrote down the temps to hit. Ended up spectacular. Thank you.
Most welcome mate. Great to hear!
Just recently discovered your channel Aaron...can't stop watching! The best bbq videos on YT for sure.
Thanks so much!
Clear and clean instructions
@@abhishekc5102 thankyou 🙌
Legend. I love these videos. Watched them extensively before my first attempt last month, using an oil drum barbecue, and it worked a treat. Now revising before attempting a second, larger, one in a couple of days' time. Cheers.
Nice video
Very well explained
Cooking a brisket tomorrow feeling more confident after watching your video
Thanks 👍🏼
Cheers mate!
Absolutely perfect video. I've been wanting to do a Brisket on my Weber for months. But was too scared to spend £££ and mess it up. I can't wait to do it! Thanks for this!
🙏
Brilliant - will give this a bash in the next couple of weeks - looking forward to it. Many thanks.
Nice mate 🙏
I'm cooking my brisket tomorrow I hope I don't jack it up. Great video and instruction.
Very helpful mate. You’ve explained everything very well. Thanks for the video!
Most welcome.
Well expalined and loads of tips, thank you.
Most welcome!
Another great tutorial, thanks
@@philhitchings cheers mate!
Thanx! This is the best one I've found
You’re welcome 🙌
Amazing looking brisket!! Best tutorial bbq and bbq channel on youtube
Appreciate you legend. Hope you’re well.
@@LownSlowBasics doing well mate!! I hope your doing well too!
Great video and Great instruction. 👍🏻
Thanks
Thanks 😊
Great video mate, well explained.
Thanks mate. This was an excellent video
🙏
I just got a 2nd hand kamado joe classic. I did ribs last week now i can't wait to do a brisket! Awesome video mate👌
Thanks mate 😊
Aaron, I've spent countless hours watching brisket cooks, and ive done a few myself, weber, pellet grill, a friend with an offset, im going to try my old weber again, and i learned a new cutting technique watching you slice that point up. I like that 1/4 cut you did off the point, where you got to the last bit, sliced the top and cut it in cubes. thats flavor there, going to cut my next brisket that way. Another thing, most of the videos ive seen with webers, the brisket looks really dry and tough, i think its probably not letting it cook long enough slow enough. I ran into that with a weber brisket cook. took it off at 196 just got tired of waiting, the night was late and the family wanted dinner. So, not cooked long enough, not rested, tough meat. my mistake for sure, your brisket there looked very relaxed and moist. cheers!
Been watching your videos for a long time mate in terms of instructional video this one is your best yet! Keep up the good work!
Gonna give it a go today!
Love this video and how you explain the various situations...looks delicious!!!!
🙏
Honestly mate you make it seem so easy with great explanations, just got the Oklahoma Joe kettle so will give this a go soon!
Cheers mate
Awesome mate 👍🥩🔥. I'm gonna have a go at doing my first brisket this weekend on the weber so fingers crossed 🤞
💪
Found you through Cheat Meats, but honestly, this is the best explained Weber vid I’ve seen! Thanks for explaining the vents, I’ve been winging it without really understanding, and while results have been great, it helps to know! Can’t wait to start a brisket now!
No questions because the presentation went so in depth but very easily understood 🙌
Would you be about to do a video about the areas of the meat - their names, certain cuts, etc... No need to actually buy the meat, some pictures and ms paint arrows would be enough 😂
Thanks mate! I’ll see what I can do
I love the Weber, don't think I would change to anything else :)
Great Video! Do you have a video somewhere on cooking a brisket in a Weber Go-Anywhere?
Great video. Came out so good too. Another beginner pointer you’ve made in other videos is not to use cheap small pieces of brisket from the supermarket. They’re dry as.
Agreed. Cheers mate 🙏
I've always thought that y'all Aussies are Texans in the southern hemisphere!!
One of these years I'm going to go down there.
Listen to this guy - he does it just like we do here in Texas!!
Do y'all call a whole brisket a Packer Brisket?
In the US that's what you want to buy or ask your butcher for
Haha cheers mate! I can’t wait to come to Texas 😊
@@LownSlowBasics You will absolutely find what you're looking for when you come here!!
Hey you really should go to central Texas for the barbecue because that's the most famous.
But we do regional really well.
I really do hope that you can come here.
Considering your business I'm sure you will be able to.
You have a friend in Corpus Christi!
I’ve just trimmed up my brisket today (sat afternoon) getting up a 6am Sunday to get smoking for our Sunday dinner 😊 wish me luck . Wondering what wood chunks you used? Great step by step video
Thankyou! It was cherry from memory 🤘
Love the kettles so good 👌👌
🙏
Hi, great video, thanks!
I’m just starting, about to do my first brisket. I bought some apple bbq cooking chunks, so not like what you used. Can I still place them in the same spot you placed your wood?
@@legwind sure can :)
Aw man, thank you for this!!!
Most welcome 😊
Hey Aaron, what I found to enhance the flavor/temp instead of water is beer or apple juice. Since you did cherry wood, which I never used before. I’d bet cherry juice would be amazing. I use hickory wood.
Your explanations are spot as far as cooking a brisket on a Weber Kettle. However I never wrap in foil, if I even wrap. As you stated, wrapping in pink butcher paper preserves the bark much better. I like a black bark so most of the time I don't wrap, but if I was to wrap this brisket, I would have let the bark develop more. The foil boat is also a decent method as you showed to restore the bark. It's also so important that you explained cutting across the grain is the way to slice. Overall, great job on the video. It's was definitely one of the best I have seen and looked probe tender throughout but the smoke ring was not very obvious but that doesn't mean a thing anyway. People just like to see a big smoke ring.
Cheers mate. At the end of the day it’s down to personal preference hey 🙌
The Reveal! *Chef's Kiss*
amazing video Aaron! Thanks for sharing. Can you use Char baskets for a long/indirect cook like this or is the "snake" method preferable.? Thanks.
Thanks for the videos Aaron. Cant wait to try this. With the snake method, would double stacking larger briquettes be an issue?
Might get too hot 🤘
Hi Aaron. For sure. Thank you. To clarify, I use the Weber briquettes. I take it best to single stack those?
@@jaydizzule I really don’t rate the Weber briquettes. You might actually need to double stack those.
Hi Great video, I’m from Adelaide and I just wondering where can I find a small size brisket in Adelaide for a reasonable price? Thanks
Austral meat should be able to cut you one to the size you like.
@@LownSlowBasics excellent many thanks, I’ll try there
I don't stack the charcoal. But if you are new and watching, think about what happens. Your temps will be the same every time you cook. What I learned is it gets hotter and cooler as more and fewer pieces start to light. So if you stack it, the temps will be consistent.
Nice tip mate!
Nice. What size brisket in this video?
Great vid.
Cheers mate 🙏
Hi that one good looking brisket. I have never done one before and I am definitely looking to give it a go. How long is the longest you would rest it for. If i was to cook something lol this I would be lookong to serve it the next day rather than a few hrs. What would you recommend in regards to serving it the next day so that it is served as fresh as can be thank you for your help
@low n slow basics - you provided a link to the knife you use to do the trim, but what about the huge knife you used to cut the end product? I need me one of those.
Hey mate should be the slicer in the wood range :)
Can we use sneak with regular coal? 🤔
Awesome work! I assume using the SNS offset using the water chamber will do the same job?
Definitely
Could you do a video on portioned pieces of brisket? Just a few kgs instead of the entire brisket?
I’ve done a couple of vids on really small ones and a flat on its own. I’ll try do another too.
Hey Az, love your channel brother - thanks for inspiring my BBQ’ing journey over the last couple of years. I went out and managed to pick up an ‘85 Weber! Having a lot of fun BBQ’n for the family - keep those vids coming. Are you doing any events in Melbourne? Which Cambro are you using? Looking to move past towels and eski’s.
Thanks, G
Thanks mate! Nothing planned in Melbourne at this point. It’s the 50L front loading cambro from memory. The lightweight foam one.
Hey Aaron thanks mate. I cooked a flat in a weber the other day. It came off probing like butter. I wrapped it in a towel and put in an esky for about 3 hours. When I got it out to cut it up it was quite tough. Still treated great though. Any suggestions.
Great vid, what brickettes do you use?
Olive pip co briquettes.
Is there anything different that you would do if using an OJ Rambler? Great vids keep it up, thanks.
Hrmm the rambler is definitely a touch small for a brisket but it could be done. I’d follow something like our beef cheek video using the rambler.
Hey Aaron....because of the time we need to Cook this....i want to know what is the best way you recommend me to keep it the best possible way if i want to Cook it one day before i want to eat it. And the best way to reheat it.....assuming that i am putting in risk the quality of the brisket??? Thank you! By the way I think your videos are the best for slow bbq!!
another great video mate keep it goin
hey a while back you did a video called 'Overnight Smoked Beef Ribs' where you hooked up a inkbird 'Temp Controller' to an Oklahoma Joe. Any chance you could do a video/short where you retrofit the inkbird temp controller to a weber?
honestly love your content - my friends and family have all been impressed with the cooks i've followed from this channel
Hey mate unfortunately it won’t fit on a Weber.
@@LownSlowBasics copy that mate - challenge accepted
Hi, great vid!! I have a Napoleon kettle bbq, where the vent is at the very top, will this method still work ok, as obviously I can't rotate the vent to the opposite side of the BBQ. Also, what kind of weight of uncooked meat would you suggest for 3-4 people?
Hi Aaron, if you can help me mate. Yesterday i did a 3.6kg brisket with snake method, cherry wood, and briquettes. My brisket took 4 hours stall between 52*C and 63*C . I decided to wrap it then, and it took a heck of many hours to reach 89*C which was a 14hr weber cook. My kids even went to bed eating toast as they waited so long. I pulled it, wrapped in a towel on top of the butchers paper, placed in an esky for 2 hours. I expected the juiciest brisket but to my dismay it was a bit dry. So disappointed. My first time i did it, was dry also but this was due to me not regulating the temperature in early smoke. Yesterday i regulated the temperature, and i was on it literally all these hours. Checking every 15 minutes with my inkbird. Temp was spot on the entire time. Where did i go wrong ??? I'm wondering, should i pull a brisket at maybe mid 80's *C ????
Hey mate! Unfortunately there’s going to be a bunch of factors that may have contributed to it. The quality of the brisket is a big one, trimming too much fat off, 89c seems far too soon to pull a brisket, I’ve never had one ready that low internally before. I’d say brisket quality but it’s hard to say.
Hey Mate, what was the weight of the brisket and what was the total cook time please
how ofton are you adding wood chunks?
I use a Napoleon pro kart so can't turn the lid because its on hinge would that be a issue ? Great vids bloke .
Turn the cooking grate instead 🤘
Legend 👌
Hey mate what briquettes do you use and how many kgs was the brisket ?
Olive pip co briquettes and about 7-8kg from memory
Hey mate did you keep the top vent open the whole cook because ever shot of the top it was open ?
Another solid BBQ ASMR mate , well done 😂 what foil do you use btw? I’m using the roof sheeting stuff bunnings sell (matador)
Thanks mate. It’s the Kirkland brand from Costco
hey mate, could i trim and season my brisket the day before my cook? and just wrap it tight with glad wrap and chuck it in the fridge overnight?
Hey, I had a question - I recently bought a weber master-touch premium E-5770 and in that model the lid of the BBQ is fixed with a hinge, so when you talk about always having the top vent on the other side of the meat so that the smoke/heat has to travel through it.. how do I achieve this with a lid thats fixed to the hinge? It seems like I would have to move the tray the charcoal rests on and the tray with the meat on as well? Or am I missing something
Yeah you’ll have to rotate cooking grate instead.
I am new to smoking, once you wrap the brisket do you crank heat up slightly or does it stay the same?
@@detectingtasmania957 you can if you like. Will help speed things up a touch.
@LownSlowBasics cheers
QUESTION can you use coco lumber for smoking
Hey mate how long did this take you start to finish? Same day cook? Cheers
About 5 hours in and just wrapped it just then but the bark wasnt as good as yours in the video haha. I wrapped it anyway because I want it ready for dinner tonight. Now just waiting on probes to read 96 degrees, right side is 72 and left is 65. Hope it works and tastes good haha. if the right side continues to climb Ill just rotate it away from the fire.
Noticed my briquettes arent burning as quick as yours too? Would that just be because of the different branding?
Tried a brisket yesterday. I’m down in Victoria so it’s like 10 degrees currently and found it really hard to even hit 275F. It was stuck at 220. Ended up heating up some more charcoal to supplement the heat. Did the snake method as shown as well. I understand the outside temps, winds and all play a factor. Any tips, perhaps more ashen briquettes initially?
Hey mate,
Did this on the weekend and some how managed to crucify it! Was a good cut that I used (black onyx). Stuck to the internal temps you gave. I didn’t wrap it as the bark hadn’t formed properly. I also think I may have had the temp too high. My probe was reading 135c but the Weber built in gauge was reading 170c. It came out like cardboard. Does that mean it was cooking too high temp for too long to you think?
Hey mate, yeah there’s a good chance that happened. Plus not wrapping at all wouldn’t have helped either. There could be a dozen other factors but it’s all a learning experience.
Yeah ok. I did boat it. Next time I’ll be hyper vigilant with the temperature of the Weber- put 3 on the snake instead of 4 and also wrap and wrap early. May sacrifice the bark but hopefully will not dry out!
What fire lighters do you use, the one's I use stink and give off a black smoke
Just the Samba natural ones.
Thanks I'll give them a go
If you’re pit temperature is running lower than the gauge on the lid, would you go by the pit temp?
Really enjoyed the video and am anxious to get started. Understanding that it’s the temperature that decides when it is done, might you have a time schedule for how long it might take and key moments when you should check on things?
Great video as always! One question.. when you pull the brisket to rest and place in the esky… do you let the brisket drop down to serving temperature before placing it in the esky? If the brisket is put in the esky 5-10 mins will it continue to cook due to the high heat? Thanks Rick
I always let the brisket steam off unwrapped to stop the cooking process. Only takes a few minutes then it’s fine to rest.
Kosher salt and cracked black pepper can’t seam to find it in woolies? Where do you source it from cheers
Usually online from staggandco.com.au
Woollies has Maldon sea salt which is fine and a cracked pepper called q-rub. It not in the spices section but in the butcher area with the rubs
@@brettwood8109 cheers mate
Where you get your meat temp probes? It has a lcd display and can show more than 1 probe? Pls advise brand. Thank you
How long would it generally last wrapped up in foil, towel and in esky?
Usually 4-6 hrs in a good esky
I wept 👍🏻👏🏻😀🇨🇦
Amazing !
🙏
Do you find that the wood burns more cleanly when you wait and let it warm as the BBQ comes up to temperature before placing it on top of the coals? Or is there no difference than just adding the wood directly to the coals while waiting for the temp to rise.
Pre heating definitely helps.
Awesome video! With Brisket is there a risk of over cooking it? I noted that you boated it for an extra hour after it was tender. Or is it that the better quality meat is pretty forgiving?
Hey mate you can definitely overdo it and it’ll fall apart. I boat to finish to bring bark back.
Giving it a crack tomorrow!
I just got my hands on a family members old weber but it's a smaller diameter. Am I better going for a smaller bit of meat or rotating the grill to avoid direct cooking more often?
Yeah try get a 3-4kg one.
@@LownSlowBasics cheers mate, looking forward to diving in.
How many hours into the cooking did you wrap it with tin foil?
What probe do you use for the grill temp, mine are so long lol
Inkbird ibt4t I think it is
What was the overall cook time and rest time for this cook?
Can’t beat the mighty Weber
Absolutely! Haha you are the first to use the Steak Shooter emote! How cool. Let me send you a jar of Steak Shooter for being the first! PM me your postal address and email on messenger or Instagram...
I missed part of the video, what grade brisket was this?
I want to know the same thing because I'm fairly sure that they name their cuts of meat different to here in Texas.
I lived in London for a few years and obviously that's still about as far from Australia as here in Texas but I remember that they have different names for certain cuts of meat and the butchers do their job different to here.
Anyway listen to this Chef.
He really knows what he's doing and I think it's great that he'll show you how to smoke a brisket on a Weber Kettle.
Not everyone can afford to buy an offset smoker, or if they could they're most likely not smoking a whole brisket or pork butt every weekend.
But pretty much everyone can afford a Webber Kettle, and you can make a show stopping joint of smoked meat in one.
Just a MBS1+
@@LownSlowBasics One thing that I would show is grab y'all mates or neighbors or your family and serve them.
I understand that folks can be camera shy but it couldn't hurt to show folks enjoying your cuisine.
Just saying bro!!
@@christianoliver3572 cheers brother I’ll keep that in mind.
@@LownSlowBasics I think it might add to your channel, your YT business to show who you're cooking for.
Why not?
There's two parts to being a Chef:
You cook.
And you feed people.
Seriously why not show who you cook for?
On the other hand if y'all would rather not be front and center on the Net then I'll respect that as well
When resting in an eski do I cover the brisket with foil over the tray or use nothing?
After it’s steamed off for a few minutes to stop the cooking process, cover with foil.
Thanks mate. Great video as always!
Have a offset smoker myself.. do you prefer using lump charcoal as a base or briquettes and why? Mixing between which I should use currently use lump cheers Aaron
Hey mate I honestly don’t get too fussed between what I use as a base as it’s fuelled by log splits after that.
I'd love to do a full brisket like this but feel like it would be way too much meat for one sitting. What do you do with any that's left over? The last one I did came out OK but then it stiffened up and dried out a little in the fridge. Any recommendations for eating or reheating after a day or 2? Thanks.
I always vac seal n reheat in simmering water.
@@LownSlowBasics awesome idea. Thanks for the reply 👍
@@LownSlowBasics can you freeze cooked meat that has been vac sealed? Also, how long does vac sealed cooked meat last in the fridge and freezer? Thanks for the videos, you've inspired me over the past year to start BBQ'ing and I'm really enjoying it
@@JAYBiZZLE95 absolutely can mate, vac sealed frozen meat will last 6 months+ in the freezer!
Hey az, quick question I smoked my first brisket last week, took 13 hours and did an over night rest In a 70c oven, when I went to slice it it was a little to tender and just fell apart :/ any ideas ?
damned that looks so nice, just wish mine came out like that haha, though I have only cooked 2 and they were nice just not that nice. I am not detered though and will try again in nice weather (UK winter now).
The video like the others is well explained and well edited. love watching these
I tried this yesterday4 kg brisket,really struggled to get it to the 70 degrees after 4 hours ended up wrapping at 6 and taking off after 10 hours total,maybe I should have left the Weber at the higher temp and let it do its thing instead of trying to stick to the 100 c temp,I’ll also trim the heavy fat off next time
Hi I know you said bigger is better but can you separate the point and flat and cook them separately at different times as a full brisket is way to big for a family? Or cook the whole thing then cut and freeze is best?
You can but I’d definitely recommend cooking while and freezing leftovers.
OK, any tips on reheating frozen meat?
I’m guessing not in the microwave 😂😂
@@peterrichardson1386 I vac seal and reheat in simmering water.
@@peterrichardson1386 no 😅
Hey mate how longs it take for your Webber to get upto temp using this method currently doing it but been going for 40mins burning well but only upto 100degrees slowly going up
do you use webber 57 size?
Yep.
I try this last weekend and my brisket turn out over cook and dry. I got the grill temp around 230 deg F. At one point the temp jump above 399 cause I was not paying attention, this possibly caused the brisket to dry. I use water to lower the temp back down. Not sure if it’s the cut of brisket I brought or the jump in temperature. Please help
Thank you for this. Much appreciated!
Most welcome
So from start to finish, how long did this take ?
About 9 hours from memory
@@LownSlowBasics thanks mate
How long all up do r the cook az?
For*