Smoked a flat last weekend hot and fast style. Came out a little dry on one end so I ended up making chilli with the drier left overs. Holy moly it was the best chilli I've ever tasted
I got lil brisket. I thought it was a bit of point but on closer inspection when I unwrap it I wont be surprised to find it to be a flat that is half folded over to create the illusion of a bit of point. Cleaned up the council pile weber and it's had 1 or 2 cooks before lol. It cleaned up like a brand spanker. You reckon I aint cheering about that. I'll do a few kg's of wings on it tonight to reseason it and do the brisket tomorrow. Cheers for the inspiration.
This is uncanny…I went to my butchers today and bought a black onyx brisket that he very kindly separated into the point and flat as I wanted to try and cook burnt ends, but still have the flat in case the burnt ends didn’t work out very well! Came home, saw the notification from you guys and couldn’t believe it that you were cooking brisket flat! Roughly what was your tot@l cook time, I will be doing mine in an offset with a 4kg Boston butt next to it for a family catch up (post Covid lockdown) on Saturday. Thanks again for all the great info mate, it’s really appreciated 👍
When it comes to brisket I pretty much cook nothing but flats, so you're speaking my language here. Although you've still shown me a few great tips in this vid, love it. Thanks for the great content mate!
@@dank9288639 I really think it comes down to meat quality. It doesn't have to be premium/wagyu but it needs some decent marbling. And from there... injecting maybe (although I don't notice much difference), wrapping (with tallow helps imo), and a longer rest than you think. And some pieces of meat are just better than others... so there's always variables but start with a decent brisket I reckon
Bro you never disappoint, I always cook my flat seperate, and turn my point into burnt ends, never had a complaint yet, love that you did it on the cheap Weber on market place. I built a smoker out of an old filing cabinet, be posting a vid soon with beef ribs, cheers mate
I have a Weber Summit and absolutely love it. I've done some great slow cooks so far but never a brisket. I think a whole brisket at over $100 is just too much for 2 of us to eat, plus a lot of cash to splash on a first attempt. Where I've just moved to sells half briskets. After watching this, I have to have a go at it. Great video.
Love it mate! As you’ve said many many times, you don’t need to spend heaps to get into bbq. That brisket looks amazing for a supermarket style brisket. It also helps when a master bbqer like yourself cooks it. Awesome work mate
weber 22 inch premium is 260 delivered on catch and kogan at the moment, i got one last year only thing is it doesnt come with charcoal baskets but you can get them at bunnings for 17 bucks (chargriller baskets)
That's probably the best looking flat I've seen cooked on a Weber. I have a beat up $50 2nd hander (definitely black, not red!!) and it's awesome for hot and fast but I'm scared to try a low and slow because I'm not sure she seals really well, therefore resort to my Traeger. I need the courage to do it on the Weber (and time!!)
I really enjoy your videos and learn heaps without putting up with some of the crap you get on other channels. May I ask what alfoil you use ? Cheers, I look forward to your next episode 👍
Good stuff mate. I'll be retiring my European Outdoor Chef kettle for a council clean up pile Weber (in great cond) in the next week or so. I'll get a lil brisket and give it a go when I do. I cant do it in the old one as the lid does'nt seal well and it will burn too hot for that. cheers Aaron.
@@realtalk1590 12 hours. Once the start up briquettes go in and the bbq is pre heated, the unlit briquettes get heated to a hot enough temperature where they’ll catch light efficiently without causing dirty smoke. You really think some of the pitmasters around the world would use the snake if it produced dirty smoke?
Todays the day. I'm about to trim it now. I hope I don't stuff it up. I'm tempted to inject it with beef stock. Can you just hang on youtube all day and be my personal consultant lol. cheers.
Hello my name is Will not Shelley lol, i have a couple questions for you sir, 1st question is how many pounds was your brisket? 2nd question is which side did you smoke it on fat cap up or on the bottom? Your brisket looks absolutely delicious sir. Cheer to ya from the states and also I'm a new subscriber. Happy holidays to you take care and can't wait for more of your videos....Will
Hey mate big fan of your channel and content, find it really helpful having a Aussie based barbecue master using products that are accessible to me here in perth. I often hear you mention making burgers from the trimmings.. could you do a video on that process ? Cheers and thanks for the great videos
New subscriber here. I've made a few flats and whatever juices were left, I but in the tin and put the meat on top. You saved yours. Any reason for not using the leftover juices? Thanks in advance. Video was awesome.
Love your channel! Please help though! I have been smoking on my Weber for about a month now and it’s great except one thing. After I lift the lid to spray my ribs, brisket etc the temp jumps like crazy after I close my lid. What can I do
I don't know what I did wrong my brisket was juicy as, but I didn't have as much bark on it....did it on WSM 14 inch...cooked for 7 hours total, wrapped at 165F
This means that the internal temp of the meat bairly rises for a long period of time (up to several hours). You van speed up this process by wrapping your meat or increasing the temp in your kettle.
It’s generally when your meat starts expelling water at a high enough rate to cool the meat down enough to keep the internal temp from moving much. Basically, it’s sweating. Great time to focus on fat render and bark formation.
I want to do a brisket the day before to be ready mid day after. Whats the best way to reheat this. Should I slice and Vac pack or keep whole. Don't have the option to keep in an oven.
Well done! Going for my first weber brisket tomorrow. Apparently fat side up vs down is a big debate. Any thoughts on the fat side down on a weber argument? (That it helps protect from the more direct heat source?) Great job! Hope mine comes out half as good!
Thanks for the videos - love your work! Just wondering, would you change anything at all for a point end cut? Just got a nice 3kg piece and want to see how she goes on the kettle.
Going to give this a go with a supermarket piece tomorrow, would you change the temps at all? Either the temp for the Webber or the wrapping temp? Cheers
Iv tryed following this but had a bit of a stall at 89C and gave up and pulled it out and it was tough! Should I have tryed heating it up to hit that 91C as the cooking temp was around 110C, maybe I need to be at 130C?
89c is much too underdone, exactly why it was tough. Always push through the stall, briskets require lots of patience. Cooking temp at least 120c. Cook until at least 93c and focus on probe tenderness.
hey mate doing my first brisket for chrissy, how heavy was this cut and how long did it take? I know i have to go by temp not time, but i just want to know what im looking at time wise, cheers
Does the 205f target apply to briskets of all sizes, ie the small supermarket ones or just go for probe tenderness and don't worry too much about internal?
But not at high altitude where water boils at a lower temperature. I live at 5,000ft altitude. My target temp for some of the BBQ meats is 195°f. And I cook at a lower temperature. My area is also dry and arid, so I make sure to have a water pan in the Weber. 24 hour dry brine and injections help also.
Love your content and has inspired me to getting into bbq! Is it OK to put the meat in after 5-10 min of preheating even if the bbq isn't up to ideal temp?
Here's an update for ya. Due to realising that the meat wasn't anything special, I've been running it all day around 215-235F where possible. It's now wrapped with a splash of Coopers Pale Ale with the meat @ 176F and the pit @ 270F. Wish me luck. I'm pretty sure most of this will be quite tasty without being exceptional. Cheers.
This video had every bit of information you need and no information that you don’t need. Editing was perfect. No time wasted. Great video man! 👍
Thanks so much 🙌
Thank you Aaron for your helpful videos, we love them all !!! Also thank you for your fire management videos too. 😀😀
Knew this would be a banger from the thumbnail alone. Man, that flat was juicy!
Cheers mate
Smoked a flat last weekend hot and fast style. Came out a little dry on one end so I ended up making chilli with the drier left overs. Holy moly it was the best chilli I've ever tasted
Always makes great chilli!
I got lil brisket. I thought it was a bit of point but on closer inspection when I unwrap it I wont be surprised to find it to be a flat that is half folded over to create the illusion of a bit of point.
Cleaned up the council pile weber and it's had 1 or 2 cooks before lol. It cleaned up like a brand spanker. You reckon I aint cheering about that.
I'll do a few kg's of wings on it tonight to reseason it and do the brisket tomorrow. Cheers for the inspiration.
Nice one mate! No worries 🔥
This is uncanny…I went to my butchers today and bought a black onyx brisket that he very kindly separated into the point and flat as I wanted to try and cook burnt ends, but still have the flat in case the burnt ends didn’t work out very well! Came home, saw the notification from you guys and couldn’t believe it that you were cooking brisket flat! Roughly what was your tot@l cook time, I will be doing mine in an offset with a 4kg Boston butt next to it for a family catch up (post Covid lockdown) on Saturday. Thanks again for all the great info mate, it’s really appreciated 👍
Thanks mate, around 7 hours.
Great looking Brisket flat Aaron.
Thankyou.
When it comes to brisket I pretty much cook nothing but flats, so you're speaking my language here. Although you've still shown me a few great tips in this vid, love it. Thanks for the great content mate!
Most welcome mate! 🔥
how do you avoid it becoming all dry as paper
@@dank9288639 I really think it comes down to meat quality. It doesn't have to be premium/wagyu but it needs some decent marbling. And from there... injecting maybe (although I don't notice much difference), wrapping (with tallow helps imo), and a longer rest than you think. And some pieces of meat are just better than others... so there's always variables but start with a decent brisket I reckon
@@zolsaschnitzel5555 Thanks for the info!
Bro you never disappoint, I always cook my flat seperate, and turn my point into burnt ends, never had a complaint yet, love that you did it on the cheap Weber on market place. I built a smoker out of an old filing cabinet, be posting a vid soon with beef ribs, cheers mate
Thanks legend
Another great vid. Great to see you posting on the NZ bbq alliance page too
Thanks mate
Outstanding video on how to brisket on a charcoal burner !! Well done & looked awesome !! / cheers
Thankyou
Perfect timing. Cooking a flat this Sunday 👍
Cheers mate
I have a Weber Summit and absolutely love it. I've done some great slow cooks so far but never a brisket. I think a whole brisket at over $100 is just too much for 2 of us to eat, plus a lot of cash to splash on a first attempt. Where I've just moved to sells half briskets. After watching this, I have to have a go at it. Great video.
Thanks mate!
Love it mate! As you’ve said many many times, you don’t need to spend heaps to get into bbq. That brisket looks amazing for a supermarket style brisket. It also helps when a master bbqer like yourself cooks it. Awesome work mate
🙏🙏🙏
That looks fantastic. I’m going to have to try the snake method again with B&B briquettes. Didn’t have much luck on my last attempt
Definitely try again mate!
Well this is going to be my next cook on the kettle !
Very nice!
Awesome! Two days ago Brad (Chud) did a similar project.
Very nice! I’ll have to check it out.
weber 22 inch premium is 260 delivered on catch and kogan at the moment, i got one last year only thing is it doesnt come with charcoal baskets but you can get them at bunnings for 17 bucks (chargriller baskets)
Rolexxxx !
Nice!
Perfectly Done Flat!! Not easily accomplished 👍👍
Cheers
That's probably the best looking flat I've seen cooked on a Weber. I have a beat up $50 2nd hander (definitely black, not red!!) and it's awesome for hot and fast but I'm scared to try a low and slow because I'm not sure she seals really well, therefore resort to my Traeger. I need the courage to do it on the Weber (and time!!)
Thanks mate! Give it a shot with a chuck roast.
Great video, at the wrap, can you bring it inside a convection oven to finish? I have been doing this with ribs.
I really enjoy your videos and learn heaps without putting up with some of the crap you get on other channels. May I ask what alfoil you use ?
Cheers, I look forward to your next episode 👍
Thanks mate, it’s the stuff from Costco :)
Good stuff mate. I'll be retiring my European Outdoor Chef kettle for a council clean up pile Weber (in great cond) in the next week or so. I'll get a lil brisket and give it a go when I do. I cant do it in the old one as the lid does'nt seal well and it will burn too hot for that. cheers Aaron.
Cheers mate
Great video. Additionaly, from the way you talk about meat, I can you are a real expert at smoking a long dirty snake.
Ain’t nothing dirty about a snake when it’s running properly.
@@LownSlowBasics Unlikely. What's the longest snake you've smoked that wasn't dirty?
@@realtalk1590 12 hours. Once the start up briquettes go in and the bbq is pre heated, the unlit briquettes get heated to a hot enough temperature where they’ll catch light efficiently without causing dirty smoke. You really think some of the pitmasters around the world would use the snake if it produced dirty smoke?
@@LownSlowBasics I'm saying it's not widely done, I just don't understand why you would want the taste of a dirty snake in your mouth is all.
@@realtalk1590 👍
Great how to video. Thanks! You might want to mention that it should be cut against the grain.
Oh great point there. Thanks.
@@LownSlowBasics Also, if fat cap up or down.
@@Osheekuru I usually go up. Can do either
commenting just to show support, love the vid
Appreciate that mate
Todays the day. I'm about to trim it now. I hope I don't stuff it up. I'm tempted to inject it with beef stock.
Can you just hang on youtube all day and be my personal consultant lol. cheers.
😝
Yep I know what I’m doing this weekend.
🔥🔥🔥
Hello my name is Will not Shelley lol, i have a couple questions for you sir, 1st question is how many pounds was your brisket? 2nd question is which side did you smoke it on fat cap up or on the bottom? Your brisket looks absolutely delicious sir. Cheer to ya from the states and also I'm a new subscriber. Happy holidays to you take care and can't wait for more of your videos....Will
Hey mate big fan of your channel and content, find it really helpful having a Aussie based barbecue master using products that are accessible to me here in perth. I often hear you mention making burgers from the trimmings.. could you do a video on that process ? Cheers and thanks for the great videos
Can do mate. I believe I’ve touched on it briefly in our Weber smash burger video but can try do a more in depth video too.
New subscriber here. I've made a few flats and whatever juices were left, I but in the tin and put the meat on top. You saved yours. Any reason for not using the leftover juices? Thanks in advance. Video was awesome.
Hey mate I’ll save any rendered fat. It’s awesome for frying or like what you do.
Love your channel! Please help though! I have been smoking on my Weber for about a month now and it’s great except one thing. After I lift the lid to spray my ribs, brisket etc the temp jumps like crazy after I close my lid. What can I do
great video!
Thanks for the video, what did you use to spritz the brisket though?
Thanks mate! Just water.
Mate, ripper vid. So informative!
Thanks legend
I don't know what I did wrong my brisket was juicy as, but I didn't have as much bark on it....did it on WSM 14 inch...cooked for 7 hours total, wrapped at 165F
Might need to go a touch heavier on the rub?
I was hoping you’d show a cook with just the flat after doing the burnt ends!! Cheers! Can I ask what the stall means?
This means that the internal temp of the meat bairly rises for a long period of time (up to several hours). You van speed up this process by wrapping your meat or increasing the temp in your kettle.
It’s generally when your meat starts expelling water at a high enough rate to cool the meat down enough to keep the internal temp from moving much. Basically, it’s sweating.
Great time to focus on fat render and bark formation.
You are the teacher. I am a student.
🙏🙏
I want to do a brisket the day before to be ready mid day after. Whats the best way to reheat this. Should I slice and Vac pack or keep whole. Don't have the option to keep in an oven.
I'm wondering what size weber Kettle were you using. Was it a 22" or 26"? I'm looking at getting one soon. Thanks
22” 😃
Just happens that I have a nice slab of brisket in my Weber today. Pretty much set up exactly like this..
Perfect 👌
Well done! Going for my first weber brisket tomorrow. Apparently fat side up vs down is a big debate. Any thoughts on the fat side down on a weber argument? (That it helps protect from the more direct heat source?) Great job! Hope mine comes out half as good!
Cheers mate! Honestly I haven’t found much of a difference.
Thanks for the videos - love your work! Just wondering, would you change anything at all for a point end cut? Just got a nice 3kg piece and want to see how she goes on the kettle.
Not really I’d follow the same process and go for probe tenderness.
@@LownSlowBasics legend.
Looks so good. 😋😋😋
Thankyou
Quality as always bro
Hey mate what are those briquettes you’re using and where did ya get em from?
Hey mate they are the B&B ones. Usually Harvey Norman stores or bbq spit rotisseries online sell them.
Going to give this a go with a supermarket piece tomorrow, would you change the temps at all? Either the temp for the Webber or the wrapping temp? Cheers
I’d keep it the same and focus on probe tenderness.
If the snake burns out . And I put another layer on top will it burn backwards the same way ?
Iv tryed following this but had a bit of a stall at 89C and gave up and pulled it out and it was tough! Should I have tryed heating it up to hit that 91C as the cooking temp was around 110C, maybe I need to be at 130C?
89c is much too underdone, exactly why it was tough. Always push through the stall, briskets require lots of patience. Cooking temp at least 120c. Cook until at least 93c and focus on probe tenderness.
great video! just wondering: what's the advantage of spritzing it rather than applying with a brush or something?
Just quicker, easier and you don’t risk brushing off any seasoning by accident.
@@LownSlowBasics cheers!
What do you spritz it with?
@@mattscan5939 just water or beef stock usually
@@LownSlowBasics thanks mate. 1st flat is getting done this weekend. Can you remember how heavy this one you did in the video was?
hey mate doing my first brisket for chrissy, how heavy was this cut and how long did it take? I know i have to go by temp not time, but i just want to know what im looking at time wise, cheers
Hey mate was about 5kg and 8 hours from memory.
Does the 205f target apply to briskets of all sizes, ie the small supermarket ones or just go for probe tenderness and don't worry too much about internal?
It’s just a good reference point to start checking for probe tenderness :)
But not at high altitude where water boils at a lower temperature. I live at 5,000ft altitude. My target temp for some of the BBQ meats is 195°f. And I cook at a lower temperature. My area is also dry and arid, so I make sure to have a water pan in the Weber. 24 hour dry brine and injections help also.
One thing I’ve always wonder when I watch you is how you don’t get tempted to have a pirate life
I always grab a beer when I watch you !
I do usually off camera :p
Love your content and has inspired me to getting into bbq! Is it OK to put the meat in after 5-10 min of preheating even if the bbq isn't up to ideal temp?
As long as you’ve got clean burning smoke :)
@@LownSlowBasics awesome thanks bro 👌
Where do you guys buy all your brickets and stuff?
naturalsmoke.com.au
What is the prep bench that you are using?
It’s from MyDeal website.
How come the juice doesn’t pour out when it’s cut like in other bbq videos?
Because it’s not wagyu, it’s just a flat and I don’t squeeze the life out of it.
Here's an update for ya. Due to realising that the meat wasn't anything special, I've been running it all day around 215-235F where possible. It's now wrapped with a splash of Coopers Pale Ale with the meat @ 176F and the pit @ 270F. Wish me luck. I'm pretty sure most of this will be quite tasty without being exceptional. Cheers.
Update#2 it's actually getting tender now, we gettin above 205F. This might even be OK.
Do you ship rubs to the US?
Not at the moment
What do you spritz with?
Hey what charcol do u use?
Olive pip co briquettes or B&B charcoal
Weber 22 or 26?
22
What size Webber Kettle is this? 22" or 26"?
22
👍👍
🙏
@@LownSlowBasics turned out mint Aaron 👍
I dont like pushing through stool tbh
Yeah just let it ride.