Great video! Just got an offset off the street and restored it. At 8 hours with my 15lb brisket right now and it’s looking phenomenal. Thanks for the help!
I`ve gotta say, this video is the one on the top of the list for me. You did an AMAZING job with the video AND the brisket. You kept it very simple and easy. I`ve been doin smokin bbq`s for 60+ yrs, and i`ve never seen the "aluminum boat" method before. I`ll give it a try! Looks like it worked really well for you! And a huge thank you for posting an incredible video and brisket cook. My only problem is, having to wipe up all the drool from my keyboard now, lol.
Awesome video, on the rub salt and pepper in a 1:1 ratio. This helps dry brine the meat so that it locks in its natural flavors, while giving it a smokey edge with the pepper. A lot of people in Texas use this simple method
I got a Char-Griller for xmas and so glad i stumbled across your tutorial, i will be trying my first brisket in the next few weeks and following this like my life depends on it!
I recently got my first smoker, an Oklahoma Joe's reverse flow. This video easily helped me to improve my fire. There's definitely more consistency between the chamber temps and grill temps
I am smoking a brisket for the first time this weekend and will follow your instructions and see how it goes. You make it look amazing. Looking forward to try it.
I have watched this video so many times and keep loving this comment 😂 keep forgetting to reply to it and agree 100% vegan for sure only good thing is they leave all the meat for us 💪🏽
Started mine at 10:30 am on Dec. 23rd and finished it off at 8:17 pm sliced to taste at 1:24 am. Perhaps the best brisket I’ve ever had. Thanks for the tips Aaron😊
I have been trying to find a video for smoking brisket and this video has been the most informative one ever. Thanks man. With all the tips that you just gave, my next brisket will not be the failure I had on my last (which was also my first).
Thanks so much for using real wood real pits and not cooking everything in a pellet or electric cooker. I know everyone cant tend a fire like they should but lets be honest this is a good looking brisket. Probably a GREAT tasting brisket. You will never get this from a pellet cooker
I purchased an Oklahoma Joes Highland reverse flow using your discount code and man that thing is a beast! So much easier to maintain temps than my cheaper smoker. Thanks again for the great content mate, I’m 2hrs into a brisket right now 🤙🏼
Out of curiosity, how did you collect the fat? Did you just get a lot thinner pan, so it could fit on the plates/between the grates? I bought the same smoker, and am preparing myself to do a brisket this spring.
Just a tip , cut the side of your basket , if you use one , so you can add wood through the side door , you wont lose heat in the fire box as you do by opening the top ....
Following this tutorial pretty much to the letter. Just at the 90°c end of the boat 2nd stage. I can feel the meat tenderizing as it gets to the cooked temp. Omg can't wait to taste. I'm using old kwila decking as fuel... 😂❤
I’ve been looking for a good starter smoker and the OJ offset seemed to be a good option. After seeing your results, I’m going to grab one soon! Thanks for the VERY detailed tutorial! You’ve earned another sub!
Now this video is thumbs up. And also a subscription from me. Thanks for the awesome tips. I smoked a brisket yesterday for 6 hours. Held it at 250 F , nothing in comparison to yours. Hopefully my next one will be close to how yours turned out. 100% thankyou. Great tips
In my opinion this is far and away the best method to cooking a brisket, I’ve been doing this for a couple years now and it gives an incredible bark, funnily enough I don’t see any of the American smoker channels doing it, maybe it’s an Aussie thing, love your channel, isn’t it funny how serious smokers have a small collection of em, I have 5 myself and use them all and am still often on the lookout for something different, cheers brother
luv the Oky Joe ! Inexpensive, well built and just a smoking beast! Mine is a half and half. I like getting smoke on the steak and searing it on the gas. The gas grill half really puts out some btu's! Nice buy for under 500$ Nice video! Just the basics and not overly complicated. Good job mate!
Thank you for answering a question that I had. Said question was, if I'm using a probe. Which temp do I focus on for a proper meat temp. My grill gauge would always be higher than my probe gauge. But it would take for ever to cook. I've always felt the grill was never hotter than the box. After watching this video. I see that you have the grill gauge at high temp and just focus on the ambient temp with a grill gauge. I see that you're using 3 different temp methods.
I’ve not tried a big quality brisket yet … never got that giggly butter like probe as yet :( Only done about 2.5kg brisket … so need to try a big one and quality cut too . Will stick to your fire management plan also … I tend to put two splits in and then complain it’s to hot lol Great video mate . Great brisket 👍👌
I’m cooking a brisket for the first time in two days so you might not respond in time, but you in multiple occasions check the temp with a probe by stabbing it multiple times, if I wanted to instead insert some permanent wired probes where would I want to put them and what would be the temps I wanted at those checking times
Dude... this is one of the best "how to" videos online, especially on smoking brisket. Thank you so so much, I love videos that's straight to the point. I've also just ordered that same rub as well as Wham Bam Smokin Lamb from Heavenly Hell. Thank you so much for your time and effort in making this video. Really appreciate it. I will try this exact cooking method. Cheers mate.
So my offset is different to control temp obviously due to wood split variance, moisture of wood, wind etc. My question is how it effects the internal temp of the meat? If it’s dancing between 200-300 degrees, is it possible to overcook due to this? As the brisket sat at 170 for the longest time until it hit 200
Great video. What was your total smoking time? You checked it at 4 hours and added the boat, then checked again at 7 hours and took if off after ~ half-hour. So, 7.5 hours for a 7 kilo brisket? I'm doing one in the morning. Thanks!
Great video! You react the exact same way I do when I bite into that first slice of brisket! Lol. That smoker looks like a great piece of equipment. Just might be my next purchase! Cheers!!
Another great down to earth, no b.s. video, thankyou! Two questions, fat cap up or down (and why?), you said at the end of the video this would be in your top three briskets…..what were the other two? Awesome cooks mate, keep them coming!
Hey guys. New to smoking! Looking at doing my first brisket soon. Just a few questions 1 - would you be maintaining the 250-270 the whole cook? 2 - are you adding wood to smoke the brisket even once you put the brisket in your foil boat? 3 - at any stage would you be adding more coal? Thank you
@@lukeadams5557 hey mate, yep try maintain that temp whole cook. Wood fuels an offset the whole time but once wrapped in foil you can finish in oven to make life easier at same temp. No need to add more coal if adding log splits when running an offset.
If I were to use some apple or cherry wood with say pork would I use wood splits in my Oklahoma Joe or is there some reason that you see chunks instead of small logs?
How many hours do I cook for I have to cook for in total I the same size brisket and can I use butches paper and a log every hour that's what your saying
for offset smoker, do you have to use wood splits? Can it be done with wood chunks and does it change the methodology in order to keep the temp stable?
fantastic cook per usual Aaron. in regards to the" boat" could you just use a large foil tray or is there secret special theory around the snug fitting boat you have made here ?
Hey mate! Thanks 🤘 You can use a tray but yeah I just think it’s better being a bit more snug and it helps create a little more radiant heat around the brisket.
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
Have you tried our range of BBQ rubs, sauce and jerky? Use code RUclips10 at the checkout to get 10% off your order at www.lownslowbasics.com.au
Great video! Just got an offset off the street and restored it. At 8 hours with my 15lb brisket right now and it’s looking phenomenal. Thanks for the help!
My guy you are the truth, my first brisket came out immaculate. Thanks for the video
Most welcome mate!
I did my first brisket on an offset I just bought based on this and it turned out great. Thanks for the great info it is much appreciated!
@@sulimankhan9968 cheers mate! Great work 😃
One of the best smoke rings I have ever seen.
thanks mate!
As an experienced brisket smoker from Texas, I appreciate your cooking technique. Always looking to learn something new. Thanks.
Also, I've never seen a charcoal basket like that one. Amazon?
@@Threedog1963 thanks mate! It came with the smoker.
I`ve gotta say, this video is the one on the top of the list for me. You did an AMAZING job with the video AND the brisket. You kept it very simple and easy.
I`ve been doin smokin bbq`s for 60+ yrs, and i`ve never seen the "aluminum boat" method before. I`ll give it a try! Looks like it worked really well for you!
And a huge thank you for posting an incredible video and brisket cook. My only problem is, having to wipe up all the drool from my keyboard now, lol.
Thanks so much mate! Thanks for tuning in!
I've made this twice now using these exact same steps and both came out perfect!
Just made a 16 pound brisket following this and it was awesome, all thanks to you homie!
Awesome video, on the rub salt and pepper in a 1:1 ratio. This helps dry brine the meat so that it locks in its natural flavors, while giving it a smokey edge with the pepper. A lot of people in Texas use this simple method
Cooking my second brisket today using this method, thank you sir! So far they have been phenomenal !
🙌
I got a Char-Griller for xmas and so glad i stumbled across your tutorial, i will be trying my first brisket in the next few weeks and following this like my life depends on it!
Have you tried smoking brisket yet?
@kena2713 yeah we do it at work on the weekends with pellet smokers, I've yet to try and do it myself with an offset smoker.
I recently got my first smoker, an Oklahoma Joe's reverse flow. This video easily helped me to improve my fire. There's definitely more consistency between the chamber temps and grill temps
I'm cooking my first offset brisket right now. Keep coming back as it cooks.
I'm so glad I came here before I started
How’d it go?
So that's what the warming plate is for. Great looking brisket. Going to try smoking one this weekend.
Great to see quality Aussie low & slow BBQ smoking videos like this. Brisket is my favourite, and you nailed it mate, well done!
Thanks mate, really appreciate the support!
Smoking up a 3 kilo brisket today for my birthday and this has been very helpful. This is the first time I’m using an offset so fingers crossed.
I am smoking a brisket for the first time this weekend and will follow your instructions and see how it goes. You make it look amazing. Looking forward to try it.
How did it go?
Best video yet , I’m going to smoke a lil 3.7 lb brisket tomorrow. I will be using your method . I can’t wait. Cheers 🇨🇦
Cheers mate!
How'd it turn out?
@@MrPigeonnn simply amazing , my family enjoyed it , the smoke ring and juice was a thing of beauty 😊
Great video bro! You keep things simple and informative and don’t over complicate things.
Cheers mate 🙏
One of the best videos on brisket I have seen. Great job.
thanks so much!
Fantastic looking Brisket !!!!
This was great. Thanks for making it super simple to follow. Love the results!
The cleanest smoker I've seen.
He prolly takes care of his shit
Who ever gave you a thumbs down must be a vegan!!
I think so too!
Wish we could still see thumbs down 🙄
Vegan or some other kind of mentally ill.
I have watched this video so many times and keep loving this comment 😂 keep forgetting to reply to it and agree 100% vegan for sure only good thing is they leave all the meat for us 💪🏽
@@envythis101 hahaha bloody legend!!!
You have a good pace and structure as you go about things
Thank you Aaron ! I love your videos mate ! Keep up the great work. Also thank you for your fire management skills, great for us beginners 😊
Most welcome mate!
Fresh ground pepper and celantro and a little salt. Perfect brisket
Part of me wanted to go. May I? And take a bite!
Looks incredible. I’m doing my first brisket for Christmas
Thankyou 🙌🔥
Lol so am I. Came back to Aaron’s page to dust off the old noodle. Great minds think alike😂
@ 🤣🙌
Cooking mine now. 6hrs to go. So far so good!
Started mine at 10:30 am on Dec. 23rd and finished it off at 8:17 pm sliced to taste at 1:24 am. Perhaps the best brisket I’ve ever had. Thanks for the tips Aaron😊
thank you for the great tutorial. not overly complicated like the other videos. would try to smoke brisket this weekend
I have been trying to find a video for smoking brisket and this video has been the most informative one ever. Thanks man. With all the tips that you just gave, my next brisket will not be the failure I had on my last (which was also my first).
Es el mejor video que he visto acerca de cómo preparar el brisket, mañana prepararé uno a tu manera
👍
Legit just watched your video and then went STRAIGHT to the market to get a brisket lmao ... gonna try this method out tomorrow!
Never heard of a charcoal basket, that's really cool
Thanks so much for using real wood real pits and not cooking everything in a pellet or electric cooker. I know everyone cant tend a fire like they should but lets be honest this is a good looking brisket. Probably a GREAT tasting brisket. You will never get this from a pellet cooker
This is awesome. I just got an offset Char Griller and never done a brisket. Your video gives me enough confidence to give it a shot.
I purchased an Oklahoma Joes Highland reverse flow using your discount code and man that thing is a beast! So much easier to maintain temps than my cheaper smoker. Thanks again for the great content mate, I’m 2hrs into a brisket right now 🤙🏼
Most welcome legend!
Out of curiosity, how did you collect the fat? Did you just get a lot thinner pan, so it could fit on the plates/between the grates? I bought the same smoker, and am preparing myself to do a brisket this spring.
What code is this? I could always add another smoker lol
You sir are outa control. The smoking king 👑🤟🥳😎
🙏
Just a tip , cut the side of your basket , if you use one , so you can add wood through the side door , you wont lose heat in the fire box as you do by opening the top ....
Great tip! Cheers.
Thank you! I didn’t know about heating the splits.
Well done. Great video. Great to see an Aussie video on brisket. 👏👏
Thanks :)
Really appreciate this! Trying my first brisket today
How'd it go? Doing one tomorrow!
Most excellent idea with the tinfoil! Great job, thanks for your time. Can’t wait to do one like that.
You are most welcome
Great fire management video and brisket video on the OKJ SO FAR !!! WELL DONE
Thanks so much!
Dude!! Great video you made our Independence Day. Thanks
@@diondesoto that makes me happy! You’re welcome mate!🙏
Great vid, I followed a rib smoke of yours and mine turned up awesome so this weekend I'm doing brisket using your tutorial 😎
Following this tutorial pretty much to the letter. Just at the 90°c end of the boat 2nd stage. I can feel the meat tenderizing as it gets to the cooked temp. Omg can't wait to taste. I'm using old kwila decking as fuel... 😂❤
I’ve been looking for a good starter smoker and the OJ offset seemed to be a good option. After seeing your results, I’m going to grab one soon! Thanks for the VERY detailed tutorial! You’ve earned another sub!
Now this video is thumbs up. And also a subscription from me. Thanks for the awesome tips. I smoked a brisket yesterday for 6 hours. Held it at 250 F , nothing in comparison to yours. Hopefully my next one will be close to how yours turned out. 100% thankyou. Great tips
Appreciate that mate thanks so much
@@LownSlowBasics 14 hours in the smoker. It turned out tender . I made a foil boat. Wrapped it put into the esky for a few hours. Was awesome
That looks 100% 🔥🔥🔥🔥🔥
@@scoeygarlinghouse2228 🙌
Never seen that boat method gotta try it. Looks amazing.
Really nice tips. Maintaining your fire is really the key to it all. If you can do that, you will have nice results.
In my opinion this is far and away the best method to cooking a brisket, I’ve been doing this for a couple years now and it gives an incredible bark, funnily enough I don’t see any of the American smoker channels doing it, maybe it’s an Aussie thing, love your channel, isn’t it funny how serious smokers have a small collection of em, I have 5 myself and use them all and am still often on the lookout for something different, cheers brother
Thanks mate 🙏
Excellent brisket !!
Thanks so much.
Beautiful brisket. Looks delicious.
luv the Oky Joe ! Inexpensive, well built and just a smoking beast! Mine is a half and half. I like getting smoke on the steak and searing it on the gas. The gas grill half really puts out some btu's! Nice buy for under 500$
Nice video! Just the basics and not overly complicated.
Good job mate!
That brisket looks amazing!!!
Thanks! Can't wait to try this myself!!
💪💪
Nice video mate! Loved that Oklahoma accent!!
Cheers mate!
This looks good, need to try it out
definitely do
what type of wood sorry i am new to this
Thank you for answering a question that I had.
Said question was, if I'm using a probe. Which temp do I focus on for a proper meat temp. My grill gauge would always be higher than my probe gauge. But it would take for ever to cook. I've always felt the grill was never hotter than the box. After watching this video. I see that you have the grill gauge at high temp and just focus on the ambient temp with a grill gauge.
I see that you're using 3 different temp methods.
I’ve not tried a big quality brisket yet … never got that giggly butter like probe as yet :(
Only done about 2.5kg brisket … so need to try a big one and quality cut too . Will stick to your fire management plan also … I tend to put two splits in and then complain it’s to hot lol
Great video mate .
Great brisket 👍👌
thanks so much!
I’m cooking a brisket for the first time in two days so you might not respond in time, but you in multiple occasions check the temp with a probe by stabbing it multiple times, if I wanted to instead insert some permanent wired probes where would I want to put them and what would be the temps I wanted at those checking times
Did you have to add anymore charcoal to the firebox? If so do you add unlit charcoal or lit charcoal?
Dude... this is one of the best "how to" videos online, especially on smoking brisket. Thank you so so much, I love videos that's straight to the point. I've also just ordered that same rub as well as Wham Bam Smokin Lamb from Heavenly Hell. Thank you so much for your time and effort in making this video. Really appreciate it. I will try this exact cooking method. Cheers mate.
You are most welcome mate and thanks for the feedback 🙏
So my offset is different to control temp obviously due to wood split variance, moisture of wood, wind etc. My question is how it effects the internal temp of the meat? If it’s dancing between 200-300 degrees, is it possible to overcook due to this? As the brisket sat at 170 for the longest time until it hit 200
Great video. What was your total smoking time? You checked it at 4 hours and added the boat, then checked again at 7 hours and took if off after ~ half-hour. So, 7.5 hours for a 7 kilo brisket? I'm doing one in the morning. Thanks!
I am wondering the same? How long was this total and what temp all around you are shooting for around 205 F?
i wonder if adding a water tray at the hot end would help even out the temps
Once again you did an amazing job, dang now I want to do another brisket lol My Oklahoma joe offset smoker is looking forward to it lol
Thanks mate :)
OMG!!!! 😍😍😍😍. 100% worth the wait. Insane looking brisket on a beautiful smoker and is that a fleece lined hoodie mate? Epic cook!!
Cheers legend, and sure is.
Great video mate !
Thanks mate
Great video! You react the exact same way I do when I bite into that first slice of brisket! Lol. That smoker looks like a great piece of equipment. Just might be my next purchase! Cheers!!
Thankyou 🙏
Brilliant, thanks for sharing
Most welcome 🙌
Another great down to earth, no b.s. video, thankyou! Two questions, fat cap up or down (and why?), you said at the end of the video this would be in your top three briskets…..what were the other two? Awesome cooks mate, keep them coming!
Thanks mate, one at our friends Smoky Pastures HQ and one by my teammate Callum. Funny enough both were black onyx briskets too.
How long was the cook and do you like foil boat better than butcher paper and did you let it rest sitting in the beef juices
Around 10 hours and prefer the boat.
@Aaron Palmer - can I use another tray instead of using a foil boat?
@@bespokekitchen you can but I find the foil wrapped up tighter around the brisket works better
Are you able to use manuka chips? Probably have to use quite abit or else burn quick?
Would burn quick I’d imagine
How would you go about using pellets in this setup ?
That looks crazy good😎 that juice tho🤤
Soooo juicy hey 🤩
How long was that cook
Hey guys. New to smoking!
Looking at doing my first brisket soon. Just a few questions
1 - would you be maintaining the 250-270 the whole cook?
2 - are you adding wood to smoke the brisket even once you put the brisket in your foil boat?
3 - at any stage would you be adding more coal?
Thank you
@@lukeadams5557 hey mate, yep try maintain that temp whole cook. Wood fuels an offset the whole time but once wrapped in foil you can finish in oven to make life easier at same temp. No need to add more coal if adding log splits when running an offset.
@ thank you very much. Makes me feel a lot let stressed when I go to do it!
Awesome tips 😀 definitely giving this a go
If I were to use some apple or cherry wood with say pork would I use wood splits in my Oklahoma Joe or is there some reason that you see chunks instead of small logs?
I always use splits in my offset. Can add some other flavoured chunks too if you want.
Just got an off set smoker. God willing I can copy your briskit.
I hope you can too. 🤘
Is foil boat better than butcher paper? And which method speeds up the cook faster?
How many hours do I cook for I have to cook for in total I the same size brisket and can I use butches paper and a log every hour that's what your saying
@@danielbaldwin1964 anywhere from 8-12+ hours
for offset smoker, do you have to use wood splits? Can it be done with wood chunks and does it change the methodology in order to keep the temp stable?
It can but you’ll go through heaps
Fantastic job brother!💯👍🏿
Thanks mate.
This is awesome. About to try my 1st brisket in the new smoker tomoz !
Smoker temp: 250-275
First brisket temp after 4 hours: ~160
Foiled brisket final temp: ~205
👍
Were abouts did u atrach the probe or did u just sit it somewhere
Thanks man great video. Ima do me a brisket this weekend!!
Can you cheat and wrap and put in convection oven to finish? Hard to manage temp on my cheap smoker
Sure can
looks amazing, just tried the rendered fat trick today!
Oh nice! Works a treat hey 🔥
fantastic cook per usual Aaron. in regards to the" boat" could you just use a large foil tray or is there secret special theory around the snug fitting boat you have made here ?
Hey mate! Thanks 🤘
You can use a tray but yeah I just think it’s better being a bit more snug and it helps create a little more radiant heat around the brisket.
What smoker are you using in this video? Any recommendations?
Thanks for the video just got a questionn. The first 2 logs were the pre heated before to allow for non smouldering
Can you give a link to where you get your wood splits?
How long does it take too cook someone give me answer wanna give my first try this weekend for the family dont wanna over cook it !