Ha ha. I still have my original Weber kettle from the early 80’s and it still never fails to perform. I’ve grilled/smoked just about everything on it EXCEPT a brisket. Better late than never I suppose. Thanks for this vid.
Great video man, I have never done this before but been wanting to try it, This video is giving me the confidence to cook a brisket today. Will let you know how it goes.
Turned out amazing. Great flavor My wife said it was the best brisket she has ever tasted. Took a total of 9 hours and I started late at 1400. Real good even the next few days and more. Thank you for the step by step instructions. Keep up the videos enjoy them all. Learning how to smoke meats.
Hey mate. Thanks so much for all your vids. They're really helpful! I followed this method with a 2kg bit of flat brisket. I took it out when the meat internal was 200F and rested for an hour but it ended up being quite dry. Any idea why? Some things that differed: 1. The flat piece I had was not as marbled as yours and didn't have a lot of fat on the top 2. My grate temp generally was about 225 but fluctuated from 220 to 270 at times. 3. meat stalled at 144F and wrapped at that point 4. After wrap, it took 3 + hours to reach 200F (i'm in the UK and it's relatively cold). 5. Total cook time ended up being almost 11 hours I wonder if I needed to be higher throughout (250-275) to make overall cook time shorter to avoid drying out? Maybe the meat was to lean? Or maybe I actually needed to cook it closer to 205 to break it down more? My instinct is that it was more dried out than anything but any advice would be very welcome. Thanks again for all your content.
Cracked some of austral meats steak shooter burgers on dickbuns yesterday, absolutely delightful. I use your rubs frequently. Garlic goals is the fav. Keep up the good work
Hi mate, what’s your take on briquettes vs lump charcoal? I thought lump is superior in terms of pureness. Do you have any concerns with that? Do you choose a particular type/brand briquettes you use? Some worry about chemical taste. Cheers
I have a (cheap) rump cap dry brining in the fridge at the moment for grand final tomorrow......doing it like a brisket as its from a whole rump that cost $11kg......i usually pull them at 150f but hoping doing it like this will offset the quality
Hiya, sorry commented on the other brisket vid re weight of brisket, what weight is this piece and how many would it feed? I'm new to this and outside of the usual bbq food, I'm clueless!! 🤣
My go-to bbq resource, thank you. If you slice it straight after you get it off the bbq, will it still fold over your finger like that? or is the rest period what softens it?
@@LownSlowBasics yes, I feel the meat is not cooked indirectly all the time making the result not comparable to offset smoker bbq. It would be interesting to know the difference in taste between snake method vs bro n sear( with a silver foil covering the other side) method on Kettle.
Thank you for the fantastically informative video! I'm an American and not sure what an esky or camberry (sp?) is (when you let it rest for about an hour and a half), would you mind describing that, please?
Hey Mate. I’ve done your weber cattle methods twice with around 4.5 kg of brisket (CapeGrim beef) and the outcome was not as good as yours or Smoke house’s one. Mine had clear smoke ring with less tenderness and less juice compared to smoke house ones, but the flavour was tasty. I wonder if I use a bigger cut about 6kg, it would come out more tender and juicier. Thanks.
@@LownSlowBasics thanks. I always wonder why. My temp Guage says 160 for med beef. . I always go a bit more, but 205 internal temp. I'm scared I would cremate it
Cheers for the vid, however I do not approve of the counterclockwise snake you've shown. Your barbecue will taste better if your snake burns clockwise 😉
What method do you use to cook mutton? You do still have lamb in Australia don't you? We have a lot of it in Idaho, USA but it all comes from Aussieland or New Zealand. We produce lamb here in our state but it all goes to restaurants in New York City! Those corksuckas don't deserve it.
This weekend - Sunday - it is! Thank you and will report back !!!
🙌
Thanks for the advice I tried your this method last weekend for the first time and it came out great, cheers
I love watching his videos, very well explained!
I want a bbq like the ones in the back !
I love watching your videos, so informative and you explain everything so well..thank you so much
You are most welcome 🙏
I made an amazing brisket with this method. Thanks! 🙏
Most welcome. Great work!
big fans from china，tomorrow i gonna try it❤ thank you bro🎉
Amazing job buddy , just ordered my 4th Weber bbq to add to my collection of grills 👍👍
Nice mate!
Beautiful looking brisket mate. Especially for how small of a piece it was
Thanks mate! 🤘
What a great video. Nice work man. Cheers. Subscribing!!!! 💯
Thanks mate 🙏
been watching and learning from your videos for ages mate and now i see you on MKR! I felt like a proud friend haha keep up the good work mate
Haha cheers mate!
Great Video Mate!
Cheers legend!
Dude you rock. Thank you!
🙏🤘
I knew when I was watching MKR on 7 that you were a familiar face ! Keep ip the goods you absolute legend
Cheers mate!
I have done so many things on a bbq but a brisket still intimidates me. After watching your video I am definitely gonna give it a go. Thanks mate.
Most welcome mate, enjoy!
Snake method rocks.
🤘
Ha ha. I still have my original Weber kettle from the early 80’s and it still never fails to perform. I’ve grilled/smoked just about everything on it EXCEPT a brisket. Better late than never I suppose. Thanks for this vid.
They can do it all!
Great video man, I have never done this before but been wanting to try it, This video is giving me the confidence to cook a brisket today. Will let you know how it goes.
Definitely do 🤘
Turned out amazing. Great flavor My wife said it was the best brisket she has ever tasted. Took a total of 9 hours and I started late at 1400. Real good even the next few days and more. Thank you for the step by step instructions. Keep up the videos enjoy them all. Learning how to smoke meats.
@@davidvigilante7677 great to hear mate! Good work 🤘
As always nice tutorial mate. Did you give it a spritz during the cook at all?
Hey mate. Thanks so much for all your vids. They're really helpful! I followed this method with a 2kg bit of flat brisket. I took it out when the meat internal was 200F and rested for an hour but it ended up being quite dry. Any idea why? Some things that differed:
1. The flat piece I had was not as marbled as yours and didn't have a lot of fat on the top
2. My grate temp generally was about 225 but fluctuated from 220 to 270 at times.
3. meat stalled at 144F and wrapped at that point
4. After wrap, it took 3 + hours to reach 200F (i'm in the UK and it's relatively cold).
5. Total cook time ended up being almost 11 hours
I wonder if I needed to be higher throughout (250-275) to make overall cook time shorter to avoid drying out? Maybe the meat was to lean? Or maybe I actually needed to cook it closer to 205 to break it down more? My instinct is that it was more dried out than anything but any advice would be very welcome.
Thanks again for all your content.
Thanks
Thanks so much mate, very kind 🙏
Cracked some of austral meats steak shooter burgers on dickbuns yesterday, absolutely delightful. I use your rubs frequently. Garlic goals is the fav. Keep up the good work
Thanks mate!
Great thanks :)
🤘
Hi mate, what’s your take on briquettes vs lump charcoal? I thought lump is superior in terms of pureness. Do you have any concerns with that? Do you choose a particular type/brand briquettes you use? Some worry about chemical taste. Cheers
I have a (cheap) rump cap dry brining in the fridge at the moment for grand final tomorrow......doing it like a brisket as its from a whole rump that cost $11kg......i usually pull them at 150f but hoping doing it like this will offset the quality
Dude! Did you know you're on TV???
Hahah, hope you win!
Cheers mate 🙏
Kingsford makes groves for that
Awesome as usual 👌🏻👌🏻 small cut is great if your short on time, you think it would roughly be the same cook time in a bronco pro?
Thanks mate! Yeah I’d say it’d be very similar 🤘
Do you let it stall for a bit? Or as soon as it stalls around 150-160 I should wrap?
Hiya, sorry commented on the other brisket vid re weight of brisket, what weight is this piece and how many would it feed? I'm new to this and outside of the usual bbq food, I'm clueless!! 🤣
would love to see different briquettes.. budget friendly, bunnings available, more pricey ect? low and slow obviously
Trust me, I’ve tried them and the cheap ones aren’t worth using in my opinion. Spend the few extra dollars and you’ll save a lot of trouble.
I agree. I hoard B&B briquettes whenever I see them in store.
I’ve been using the coconut briquettes from Bunnings for years and they are excellent, never had any issues with them
Charcoal hq briquettes are great and relatively inexpensive
My go-to bbq resource, thank you. If you slice it straight after you get it off the bbq, will it still fold over your finger like that? or is the rest period what softens it?
It might, however it’s always good to let it rest as it’ll allow all the juices to kind of relax back through the whole cut.
Awesome Aaron!
What briquettes are those? Have you moved away from Olive Pip? I've been using lump lately for everything.
Hey mate, they’re B&B. I still use both as they are both awesome!
Great video Aaron and amazing result. Which is better snake or indirect smoking in your opinion?
Thanks! The snake still is indirect I guess. But I you can’t beat that full indirect in an offset.
@@LownSlowBasics yes, I feel the meat is not cooked indirectly all the time making the result not comparable to offset smoker bbq. It would be interesting to know the difference in taste between snake method vs bro n sear( with a silver foil covering the other side) method on Kettle.
A -❤ yer werk - N
🙏
Great video thank you! What do you do if at the end of the cook it's at temperature but when you probe it it's not soft enough?
Let it go a bit further. Only takes a couple degrees sometimes to make all the difference. I’ve had briskets done at 93c and all the way up to 100c
@LownSlowBasics ah brilliant I was wondering whether there was an upper limit to the temp range, perfect thank you for replying
Did this last weekend….wish I had watched this first cause mine was dry as
Ah bugger, next time mate 🙏
Thank you for the fantastically informative video! I'm an American and not sure what an esky or camberry (sp?) is (when you let it rest for about an hour and a half), would you mind describing that, please?
I think you guys may call an esky a cooler 😃
@@LownSlowBasics Ah, right on! Thank you!
Hey Mate.
I’ve done your weber cattle methods twice with around 4.5 kg of brisket (CapeGrim beef) and the outcome was not as good as yours or Smoke house’s one.
Mine had clear smoke ring with less tenderness and less juice compared to smoke house ones, but the flavour was tasty.
I wonder if I use a bigger cut about 6kg, it would come out more tender and juicier.
Thanks.
Bigger cuts always do better! Try look for good marbling too in the meat.
Im used to using a water tray to manage temperature consistently for low and slow. Do you not recommend it in this case?
You definitely can!
As a fellow south Aussie. Just curious how big was that cut and where did you get it from?
About 3.5kg from memory and Austral Meat
What causes the smoking wood to smother the fire? And if it does happen how can you fix it?
Only if it’s a really large chunks. Use smaller chunks and you’ll generally be fine.
Another winner, why NSW not SA mate?
Just the way they wanted it mate. I’m still SA 🙏
What temp are u looking for when u pull it out to wrap? Cheers
About 170f or so.
@@LownSlowBasics cheers mate
Do you have a recommendation which brand or type of briquettes to use
Olive pip co or B&B.
Also when using your cherry smoking wood, do you use the wet chunk or dry chunk approach
@@mahmouddaher7371 dry 😃
Also if can't find those 2 brands what else you recommend for briquettes
@@mahmouddaher7371 heatbeads lump charcoal. Personally I don't like their briquettes but the lump is good.
What size is the Webber bbq? 57cm?
Yes 🤘
Always been a little scared to try it,I must change that lol
Definitely give it a crack!
Do you still find boating brisket worth while?
Definitely. Just comes down to personal preference
5:50,
Lump?
I couldn't tell. Was that fat side up?
Sure was.
Why does everyone bring internal temp to 205ish degrees
Usually done around that temp.
@@LownSlowBasics thanks. I always wonder why. My temp Guage says 160 for med beef. . I always go a bit more, but 205 internal temp. I'm scared I would cremate it
@@kobezcarz4558 this is a different style of cooking to that guide/gauge🤘
Why the name change mate?
Probably so people can find him easier from MKR tv show
Just to help when people search I guess
Cheers for the vid, however I do not approve of the counterclockwise snake you've shown. Your barbecue will taste better if your snake burns clockwise 😉
Southern hemisphere goes anti clockwise. Northern hemisphere it's better clockwise. Science.
What method do you use to cook mutton? You do still have lamb in Australia don't you? We have a lot of it in Idaho, USA but it all comes from Aussieland or New Zealand. We produce lamb here in our state but it all goes to restaurants in New York City! Those corksuckas don't deserve it.
Very nice, depends on the cut but I’ve got plenty of videos you can check out 🤘
Can you talk any faster?
I can try