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Followed this method exactly for a perfect weber brisket - was a spectacular success - noted all your temps and made my moves as you suggested, even wrapping the meat in foil, towel and into the esky...Thanks for taking the time to make this, the USA vids are a lot more complex and fiddly - you keep it simple and precise
Thank you from the UK, my first ever time smoking in my Weber kettle and first time trying a Low and slow cook, the results were amazing and it’s given me a huge confidence boost!!
Thank you so much, I cooked a brisket today using your method,,, absolute perfection, 8h cooking, 1h rest and it just melted in my mouth,,, thank you, thank you, thank you!!!
That's a credit to yourself! Great work! Thanks so much for letting us know. Feel free to share the video around so others can have the same success ;)
The adjustments to bottom vent with top vent wide open is 100% game changer. I did smoked ribs with your vents recommendation and it was much easier to control. Thank you.
Fantastic! I followed your temperature suggestions for a small (half) brisket, and it turned out perfectly at 250-275 F. I used Kingsford charcoal, which appears to burn hotter and faster than what you used. I used a base layer of 2, and a single layer on top, and had to add more charcoal when I wrapped the brisket. The temp went too high if I used a 2X2 layer of charcoal. My rub was salt, pepper, paprika, garlic powder, and a little cacao powder, with mustard for smearing on. Yum yum yum!
What a great vid! You run through it in a practical no nonsense approach. I have a Weber that has been sitting idle for years - I have a briskit to cook up from a 40 month Highland steer. You have given me all the confidence I need. Hope to do the cook in the next week or so. It Your briskit looks so succulent! Cheers, mate!
I love this. I think this vent tip will help me to no end, I've always struggled with managing temps in my weber. The result looks phenomenal. I saw your esky tip, and I've got a slight recommendation for anyone who needs to keep this ready for longer. Put a couple litres of boiling hot water in the esky about 30min before you are going to rest your brisket in there, pour out just before putting the brisket in and it will massively help the length of time you can store it in there hot. I rested one for over 8 hours and it was still nearly burning hot to touch when I removed it. I think I could have gone another few hours too as the esky doesn't draw any heat initially from the Brisket it stays hotter, longer
All the little tips and tricks I learned in all other brisket-smoking videos I've watched were all mentioned here! Where have you been all this time?! This is a great, simple, no-nonsense video. Love it and keep up the great work.👏👍
Excelent video, i am slowly working my way through your Video collection 👍🏼 i especially like it when you use both Temperature measurments F & C...... It saves me having to google the difference 🤣 Thanks again 10/10 👍🏼
Great video, very informative. I think i now have the confidence to try my first brisket knowing I can reflect back here if any fears when attempting. I must say though, I dont think I could do 8 plus hours cooking without an alcoholic beverage lol. You did well not having one, or at least not showing it lol.
Very thorough, not wordy yet still engaging without overpowering music we usually hear on bbq/smoker videos. Subscribed American over here! Awesome vids man.
This is really in depth thanks heaps... I have done one brisket with a packet of taco mix and one with chicken salt and mustard and soy sauce and beer ... in a little Kmart toaster oven at maybe 90 degrees for ages. Got a Webber style bbq yesterday and ready to go putting a packet of some sort of supermarket chipotle garlic rub mix packet.... very exciting stuff gonna make my third ever brisket soon proper smoked this time like yours with the coals cheers..... very very helpful video thanks mate gotta try it with a laser thermometer.... fantastic
Oh that's awesome. Whenever I've seen others do briskets they always use smokers and they never explain how to not have to keep adding coals. But.. I could definitely do this. I have a weber of same kind as yours. And Yeah. I'm going to try this the comming summer.
Great video. Probably saved quite a lot of money and time for a lot of newbees here including myself. On my first brisket cook the only difficult i had was with getting the grill upto the temp, took about 2 hours. Was smooth sailing after that. I used the starter cube to light up the snake head. Will try adding burning charcoal like it's recommended to start with the next time.
Low n Slow Basics I’m loving how much you’re loving your kettle. I’ll have to wait to get mine but it’ll be worth the wait. I’ll have my drum so I’ll still be happy
Aaron!! Mate, my neighbour just gifted me an old Webber kettle, so I’m browsing RUclips videos and finally landed on yours. No more browsing required, subscribed and now you’re my go-to channel to educate me on the finer points, no 🇺🇸waffle. And a crow-eater no less! Glad I found you man, thanks. Journey starts tomorrow with brisket. Jason (ex crow-eater).
@@LownSlowBasics I like to throw fresh sausages on after the cook (butt or ribs or chicken (I’m still intimidated by the brisket)to finish off the fire.
Great to see a fellow Aussie handing out some BBQ advice, in a very American area. Cheers, i'll try this exact method in my Weber smokey mountain, so far i've only used the minion method
I followed your guidance and cooked my first ever brisket tonight. I had to improvise a bit here and there but it turned out amazing. Unfortunately i ruined all my footage….. Thanks for the awesome channel
Very helpful video. I scored a Weber kettle today for free. Having been using an offset I understand all everything apart from how to best run the Weber. I’ll be having a crack at a brisket next weekend on the kettle. I think it’ll be easier to maintain temp than my offset to be honest.
Brilliant job mate, I'm doing a brisket for the first time for something different on Christmas, I will follow your advice thanks for your video! Subbed.
Damn bro this how to is legit! I just threw a brisket in the Weber for the NRL GF tonight cause we have a few mates coming over. This is gonna be a winner.
My favourite BBQ channel. I like how you are very to the point when it comes to the cook. Quick and simple explanations. Thanks for sharing!! Keep up the good content.
Had to subscribe!! Been watching American 🇺🇸 channels for years, so good to find a Aussie that knows his 🍖 , going to my local butcher now to get a brisket for NYE! Cheers fellas
I was warned not to use foil but I did it anyways because I seen Harry Soo do it and now I always tell people if it says wrap in foil its a bad guide. Part of smoking a brisket is great bark. Instead of wrapping in foil I would just assume put foil on my show the stomp it in the slow cooker at that point. If I didn't wrap in butcher paper I wouldn't wrap it
That Cosmo Q mention low-key had me tearing up. It's so cool that these Oklahomie products keep creeping up in your content. You got a sub for life my dude! Cheers!
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If you’d like special perks including product discounts, early access to my videos and more, join as a channel member here: ruclips.net/channel/UCSGPWgAiDFXnXDqbeca0wEAjoin
Followed this method exactly for a perfect weber brisket - was a spectacular success - noted all your temps and made my moves as you suggested, even wrapping the meat in foil, towel and into the esky...Thanks for taking the time to make this, the USA vids are a lot more complex and fiddly - you keep it simple and precise
Thanks so much for the feedback, really appreciate you taking the time to let us know how you went! Keep it up. Absolute legend 🔥
@@LownSlowBasics any advice on using hardwood lump charcoal for the snake method? Or is it the same? Thanks, appreciate the videos
@@boznian87 it's not really something you do with charcoal as the size varies so much.
What is an "esky"?
@@shebboleth it's ozzy name for chilly bin or cooler box
22 years old and smoking my first brisket for the fam on new years. PUMPED!!!
Legend! Let us know how it goes 🔥
You fucked it up didn’t you😂
You get a Texas thumbs up Sir. Way to show that brisket who’s Boss. Any pit, large or small, the smoke must go on.
Thanks legend 🔥🙏
First ever brisket going on the Weber in 3 hours! I’m getting so excited
Watched the video, Did a 9 hr cook and 1 hr rest. Best ever, thanks
Thank you from the UK, my first ever time smoking in my Weber kettle and first time trying a Low and slow cook, the results were amazing and it’s given me a huge confidence boost!!
I followed this video for my first brisket-it came out amazing. Thank you for putting this video out to take the anxiety away.
That's so good to hear! Great work :)
Really good find, so many key elements you’ve covered in simple easy plain speak and the results speak for themselves. Great stuff.
Thanks so much!
Thank you so much, I cooked a brisket today using your method,,, absolute perfection, 8h cooking, 1h rest and it just melted in my mouth,,, thank you, thank you, thank you!!!
That's a credit to yourself! Great work! Thanks so much for letting us know. Feel free to share the video around so others can have the same success ;)
Wow that moisture, tenderness of beef, and smoke ring is fantastic. Thank you for doing kettle style cooks. For me it makes things a lot easier 👍
Thanks heaps mate. You are welcome.
Great video, I'm still learning the basics of kettle Qing and this definitely showed me something new. Thanks!
I buggered my first brisket attempt as I left it too late to cover it in foil. I feel confident to have another crack now - thanks for the video
No worries at all!
Young Man you are doing a great job .. iv been cooking in a Webber for years and you have taught me some new things..keep up the great work
Thanks mate, just cooked up my first brisket following your instructions. Turned out amazing!! Compliments galore from everybody 👍👍
Great work 🔥
Followed this guide with my 1st brisket. Came out brilliantly. Thanks guys.
That's awesome! Thanks for letting us know 🔥
I was hesitating between an expensive smoker or a Weber and you helped a lot. Keep it up!
Thanks mate, definitely does the job the old Weber.
Still feeling the same way?
The adjustments to bottom vent with top vent wide open is 100% game changer.
I did smoked ribs with your vents recommendation and it was much easier to control.
Thank you.
You are more than welcome, glad to hear it helped :)
I’ve been BBQ for the last couple of years and I’m still learning. Subbed can’t wait to see more, learn and be inspired to do more. Keep it up mate.
@@AMEX_ will do. Appreciate the support, thankyou.
Thank you for this! Like the other guy said - simple and not fiddly. Great work.
Fantastic! I followed your temperature suggestions for a small (half) brisket, and it turned out perfectly at 250-275 F. I used Kingsford charcoal, which appears to burn hotter and faster than what you used. I used a base layer of 2, and a single layer on top, and had to add more charcoal when I wrapped the brisket. The temp went too high if I used a 2X2 layer of charcoal. My rub was salt, pepper, paprika, garlic powder, and a little cacao powder, with mustard for smearing on. Yum yum yum!
Great work!
What a great vid! You run through it in a practical no nonsense approach. I have a Weber that has been sitting idle for years - I have a briskit to cook up from a 40 month Highland steer. You have given me all the confidence I need. Hope to do the cook in the next week or so. It Your briskit looks so succulent! Cheers, mate!
And I really like your honestly and lack of animation. So many guys (& gals) are over kill on their exaggerations. 👍👍💪💪
Thanks heaps mate!
Texas here , great turnout on the weber! I use stick burner offset and yours came out excellent. May start using my kettle. Applause 👏
I love this. I think this vent tip will help me to no end, I've always struggled with managing temps in my weber. The result looks phenomenal. I saw your esky tip, and I've got a slight recommendation for anyone who needs to keep this ready for longer. Put a couple litres of boiling hot water in the esky about 30min before you are going to rest your brisket in there, pour out just before putting the brisket in and it will massively help the length of time you can store it in there hot. I rested one for over 8 hours and it was still nearly burning hot to touch when I removed it. I think I could have gone another few hours too as the esky doesn't draw any heat initially from the Brisket it stays hotter, longer
Awesome brother! Thankyou 🔥
So I followed your method exactly, it came out awesome for my first brisket ever.
Great work legend!
Thanks mate. Got my first webber last weekend and hanging out to do this on Saturday
This looks so good I must try this for me my family and friends
Excellent smoke mate. Straight forward & no nonsense beginners guide.
I followed you directions and my first brisket was delicious.
That's awesome! Thanks so much for the feedback!
Best tip is to leave the top vent open. Has made my cooks so much easier, thanks mate
No worries at all mate!
So good, even the birds sang their approval. Thanks!
The birds love it 😂
All the little tips and tricks I learned in all other brisket-smoking videos I've watched were all mentioned here! Where have you been all this time?! This is a great, simple, no-nonsense video. Love it and keep up the great work.👏👍
Thanks so much!
Fantastic vid, brother. So easy to watch and follow. Great work.
Excelent video, i am slowly working my way through your Video collection 👍🏼 i especially like it when you use both Temperature measurments F & C...... It saves me having to google the difference 🤣 Thanks again 10/10 👍🏼
You are very welcome! Thanks for the support!
That was awesome. You really made that look easy can't wait to give it a shot
Thanks so much!
Great video, looking forward to trying it out
Great video, very informative. I think i now have the confidence to try my first brisket knowing I can reflect back here if any fears when attempting. I must say though, I dont think I could do 8 plus hours cooking without an alcoholic beverage lol. You did well not having one, or at least not showing it lol.
Thanks heaps mate! I try to keep the beers off camera. You'll see a sneaky one from time to time 😜
Very thorough, not wordy yet still engaging without overpowering music we usually hear on bbq/smoker videos. Subscribed American over here! Awesome vids man.
Great call on the even temperatures. Which would make the flat perfect
This is really in depth thanks heaps... I have done one brisket with a packet of taco mix and one with chicken salt and mustard and soy sauce and beer ... in a little Kmart toaster oven at maybe 90 degrees for ages. Got a Webber style bbq yesterday and ready to go putting a packet of some sort of supermarket chipotle garlic rub mix packet.... very exciting stuff gonna make my third ever brisket soon proper smoked this time like yours with the coals cheers..... very very helpful video thanks mate gotta try it with a laser thermometer.... fantastic
Man that sounds like a tasty combo!
Awesome presentation! And it looked delicious.
Nice video. Very relaxed presentation, no over the top salesmanship. Will use this method next time I do brisket.
Thanks for the feedback 🙏
One of the best video instructions I have seen. Thank you
🙏
Thanks for the video! Awesome stuff!
Really enjoyed the video. I've never smoked a brisket before on my Weber so I'm looking forward to giving this a try.
Thanks mate let us know what you think.
As an Aussie I wish you would quote Celsius temps but love your vids
Nice work! I appreciate the videos. I made your pulled pork last weekend. It was absolutely wonderful!
Loving the Webber series you are posting. This looks fantastic. 👍👍
Thanks mate :) glad your are enjoying.
Thank’s for your video. I just bought a Weber Performer Deluxe ... still waiting for. Anxious to try this recipe.
Thanks mate :)
Best explanation video EVER
Oh that's awesome. Whenever I've seen others do briskets they always use smokers and they never explain how to not have to keep adding coals.
But.. I could definitely do this. I have a weber of same kind as yours. And Yeah. I'm going to try this the comming summer.
Great video. Probably saved quite a lot of money and time for a lot of newbees here including myself.
On my first brisket cook the only difficult i had was with getting the grill upto the temp, took about 2 hours. Was smooth sailing after that.
I used the starter cube to light up the snake head. Will try adding burning charcoal like it's recommended to start with the next time.
Thanks mate :)
Truly impressive what you have accomplished on a weber
Simple yet so so so good! Sometimes simple is best mate. Love it!!! Amazing looking brisket!!!
Thanks mate ❤️
Low n Slow Basics I’m loving how much you’re loving your kettle. I’ll have to wait to get mine but it’ll be worth the wait. I’ll have my drum so I’ll still be happy
Aaron!! Mate, my neighbour just gifted me an old Webber kettle, so I’m browsing RUclips videos and finally landed on yours. No more browsing required, subscribed and now you’re my go-to channel to educate me on the finer points, no 🇺🇸waffle. And a crow-eater no less! Glad I found you man, thanks. Journey starts tomorrow with brisket. Jason (ex crow-eater).
Thanks so much legend! Don't hesitate to reach out if you have any questions.
Leave the top wide open and adjust with the bottom vent. Brilliant!
Definitely been a game changer for me
@@LownSlowBasics I like to throw fresh sausages on after the cook (butt or ribs or chicken (I’m still intimidated by the brisket)to finish off the fire.
thank you, step by step really explained.. thanks again, Congrats!
No worries at all mate, thanks for the support.
Every time I watch your video makes me hungry and it's mouth watering 😍🤤
Thanks so much 🔥
Good vid. Thanks Champ.
That’s a knife!!! Brisket looked great too!
Great to see a fellow Aussie handing out some BBQ advice, in a very American area. Cheers, i'll try this exact method in my Weber smokey mountain, so far i've only used the minion method
Thanks mate! If you’ve got a wsm I’d stick with minion :)
Alright I will be attempting my first brisket tomorrow. I took note of many things you said, so hopefully everything goes well
This is class mate. Looking forward to following your approach.
Thanks so much mate.
Amazing...and you make it look so easy!
Thankyou! 🔥
Nice clean presentation. Great job mate.
I followed your guidance and cooked my first ever brisket tonight. I had to improvise a bit here and there but it turned out amazing. Unfortunately i ruined all my footage….. Thanks for the awesome channel
Excellent vid, when I smoke my first brisket I'll be following this guide.
Thanks for the support! Let us know how you go :)
Same goes for me!
@@ThePayneFactor keep us posted 🔥
Excellent job and great video, well done.
Thankyou 🔥
Very helpful video. I scored a Weber kettle today for free. Having been using an offset I understand all everything apart from how to best run the Weber. I’ll be having a crack at a brisket next weekend on the kettle. I think it’ll be easier to maintain temp than my offset to be honest.
That is a beautiful kettle just found you channel. Good stuff man brisket looks good.
Thanks man! It was a lucky find for sure. Appreciate you 🔥
Super clean kettle.
Thanks mate, was a lucky find!
Brilliant job mate, I'm doing a brisket for the first time for something different on Christmas, I will follow your advice thanks for your video! Subbed.
Thanks heaps man! Have a good Christmas 🔥
@@LownSlowBasics cheers mate you too
That rotating the grate is spot on!! I’m feeling like I just got smacked in the head. I’m so glad I found your video. 👍👍💪💪
🔥🔥🔥🙏🙏🙏
@@LownSlowBasics Same here. Game changer.
Appreciate the video. I think I’ll attempt it myself now
thanks so much!
Damn bro this how to is legit! I just threw a brisket in the Weber for the NRL GF tonight cause we have a few mates coming over. This is gonna be a winner.
I liked the way you did the trimming boss. Nicely done nice
Looks awesome Aaron. Keep up the good work.
Appreciate that man 🔥
My favourite BBQ channel. I like how you are very to the point when it comes to the cook. Quick and simple explanations. Thanks for sharing!! Keep up the good content.
Great video m8, simple and easy to follow
Thanks so much!
Nice job ! Really helpful
Thanks so much
Wow looks great
Best weber videos online.
🙏🙏🙏
Good video mate, thanks for that.
No worries :)
Works like a charm!
Thankyou 🔥
Yes mate perfect info
Excellent video. Really looking forward to trying this!
Thanks so much
@@LownSlowBasics This was awesome - just a few strange looks chucking the brisket in the esky haha. Thanks for the vid! Ribs are next.
@@rockplz great work!
Had to subscribe!! Been watching American 🇺🇸 channels for years, so good to find a Aussie that knows his 🍖 , going to my local butcher now to get a brisket for NYE! Cheers fellas
Thanks legend. Enjoy NYE 🍻
Thanks mate well explained
I was warned not to use foil but I did it anyways because I seen Harry Soo do it and now I always tell people if it says wrap in foil its a bad guide. Part of smoking a brisket is great bark. Instead of wrapping in foil I would just assume put foil on my show the stomp it in the slow cooker at that point. If I didn't wrap in butcher paper I wouldn't wrap it
Great video! shows how to really make this without an expensive setup. Btw, nice looking knives.
Thanks so much :)
Going to try on Saturday for my birthday thanks and cheers 🍻
Awesome! Let us know how you go :)
@@LownSlowBasics came out amazing wife said was my best brisket thank you
@@22HondaCivic man that's so good to hear! Good job. Now try butchers paper for the wrap next time and it'll be better again!
Thanks Top vid.. just waiting for fast read thermometer should be hear Tuesday so I'll be smoking next weekend. Cheers
Oh hell yes! Nice
Nobody’s talking about how fire that beat was… I know my hip hop heads was feelin that 😂😂😂
Dude... the knife😱😱
From route 83 😜
@@LownSlowBasics thanks will check them out
Looks amazing mate!
Thankyou
Phwooarr! Delicious. Total comedy dribbling going on here. Great video - nice one!
Thanks so much 🔥
That Cosmo Q mention low-key had me tearing up. It's so cool that these Oklahomie products keep creeping up in your content. You got a sub for life my dude!
Cheers!
Oh man, thanks so much! Yeah man kosmo's q look after us, love their stuff. Appreciate you 🍻
looks mint brother! never seen a full brisket at woolies or coles!
gonna try this in a couple weeks, new to the low and slow game and loving it!
Thanks legend! Yeah you don't see them there hey. Drakes are awesome :)
@@LownSlowBasics I get mine from Drakes, they have trimmed and untrimmed!
Thanks. That was very informative. 🤓
You are most welcome
Great video mate. Trying my first brisket tomorrow. Smoking on banksia cones for that Aussie flavour!
Thanks mate!
South Aussie? what a random find! subscribed:) **Edit** what a brilliant video. Makes it sound super easy to cook brisket. I'll be trying this soon.
Thanks legend