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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.
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 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 💪🏽
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 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 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 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 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.
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).
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
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
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 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
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.
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!
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... 😂❤
If it weren't for you I'd be lost! 😅 love the detail and commitment you put into teaching people how to smoke/cook good meat. I'm new but with watching your videos feels like I'll be there in no time, good stuff mate love ya work 🙌💪🤤🤤
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!
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!!
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.
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!
Having my first go at 3kg Corned Brisket in the WSM today with Natural Smoke Bourbon Oak Barrel & Jackalope Trading Co Pastrami Rub P.S. enjoy your videos.
Mate loving the videos I'm new to the low and slow game have only done 2 briskets so far only small ones about 2kg. Using a cheap kettle till I get it all sorted then upgrade. Both come out not bad good bark and flavourful
Awesome looking brisket mate. Thanks for the video. Beginner question - could you use an aluminium tray instead of making a boat out of foil? Should it make a difference?
Thank you for the video. Was it 7 hours of cook time and 1 hour resting? I want to try this ASAP & I already have the exact smoker you do! Thanks again!
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
What gloves were you or do you typically use? Picking up the grill grate like that would be awesome! Also what internal temperature do you target? And do you bother marinading? Do you use any binder for your rub?
this will be super useful, i gotta ask tho, 1 what type of knife is that, 2 is there any smoker thats internationally available or at least can be shipped to the uk and 3 is there any cheaper meat probes that you would recommend? all the ones i find are overly expensive with poor reviews
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My guy you are the truth, my first brisket came out immaculate. Thanks for the video
Most welcome 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!
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!
Cooking my second brisket today using this method, thank you sir! So far they have been phenomenal !
🙌
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!!!
I've made this twice now using these exact same steps and both came out perfect!
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!
One of the best smoke rings I have ever seen.
thanks mate!
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
Great video bro! You keep things simple and informative and don’t over complicate things.
Cheers mate 🙏
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 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.
Just made a 16 pound brisket following this and it was awesome, all thanks to you homie!
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?
Legit just watched your video and then went STRAIGHT to the market to get a brisket lmao ... gonna try this method out tomorrow!
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
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.
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 😊
So that's what the warming plate is for. Great looking brisket. Going to try smoking one this weekend.
Dude!! Great video you made our Independence Day. Thanks
@@diondesoto that makes me happy! You’re welcome mate!🙏
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).
One of the best videos on brisket I have seen. Great job.
thanks so much!
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 🙏
You sir are outa control. The smoking king 👑🤟🥳😎
🙏
This was great. Thanks for making it super simple to follow. Love the results!
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
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!
Well done. Great video. Great to see an Aussie video on brisket. 👏👏
Thanks :)
Most excellent idea with the tinfoil! Great job, thanks for your time. Can’t wait to do one like that.
You are most welcome
Es el mejor video que he visto acerca de cómo preparar el brisket, mañana prepararé uno a tu manera
👍
thank you for the great tutorial. not overly complicated like the other videos. would try to smoke brisket this weekend
Great vid, I followed a rib smoke of yours and mine turned up awesome so this weekend I'm doing brisket using your tutorial 😎
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.
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 🙏
The cleanest smoker I've seen.
He prolly takes care of his shit
Really appreciate this! Trying my first brisket today
How'd it go? Doing one tomorrow!
Thank you! I didn’t know about heating the splits.
You have a good pace and structure as you go about things
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.
Just got an off set smoker. God willing I can copy your briskit.
I hope you can too. 🤘
Thanks! Can't wait to try this myself!!
💪💪
Fresh ground pepper and celantro and a little salt. Perfect brisket
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... 😂❤
Great video
Thanks mate!
This looks good, need to try it out
definitely do
Never heard of a charcoal basket, that's really cool
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.
I just got an offset smoker. Wish me luck
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 :)
Just tried this today
@@altonjamison7269 how’d it go?
Never seen that boat method gotta try it. Looks amazing.
If it weren't for you I'd be lost! 😅 love the detail and commitment you put into teaching people how to smoke/cook good meat.
I'm new but with watching your videos feels like I'll be there in no time, good stuff mate love ya work 🙌💪🤤🤤
Excellent brisket !!
Thanks so much.
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!
Great fire management video and brisket video on the OKJ SO FAR !!! WELL DONE
Thanks so much!
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 🙏
Really nice tips. Maintaining your fire is really the key to it all. If you can do that, you will have nice results.
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.
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?
Fantastic looking Brisket !!!!
That looks crazy good😎 that juice tho🤤
Soooo juicy hey 🤩
Having my first go at 3kg Corned Brisket in the WSM today with Natural Smoke Bourbon Oak Barrel & Jackalope Trading Co Pastrami Rub P.S. enjoy your videos.
Oh nice! Sounds great, thankyou
How did it come out?
@@sprig6043 Great cooked a few more all good.
@@bh22091964 Brilliant I'm yet to do my first cook on my Oaklahoma Joe Highlander I'm so nervous. Will stick to chicken and ribs for a while
That brisket looks amazing!!!
Awesome tips 😀 definitely giving this a go
Thanks mate.
This is awesome. About to try my 1st brisket in the new smoker tomoz !
Beautiful brisket. Looks delicious.
Thanks man great video. Ima do me a brisket this weekend!!
looks amazing, just tried the rendered fat trick today!
Oh nice! Works a treat hey 🔥
Nice video mate! Loved that Oklahoma accent!!
Cheers mate!
Great video mate !
Thanks mate
Mate loving the videos I'm new to the low and slow game have only done 2 briskets so far only small ones about 2kg. Using a cheap kettle till I get it all sorted then upgrade. Both come out not bad good bark and flavourful
That’s awesome mate! Keep it up :)
Awesome looking brisket mate. Thanks for the video.
Beginner question - could you use an aluminium tray instead of making a boat out of foil? Should it make a difference?
Yeah you definitely could :)
Holy shiznit my goodness that looks insane!!! Honestly the best looking brisket i have seen! Farrkk keep this going mate! 👊👊👊
Cheers legend
Thank you for the video. Was it 7 hours of cook time and 1 hour resting? I want to try this ASAP & I already have the exact smoker you do! Thanks again!
Mate... well done. Now I gotta pick up a Brisket. You did this to me! Haha
😜🔥
No one who watches these "How Too" videos wants to watch you eat anything, nobody cares how much you love it, OK? Ya Got It?
@@TheOldMansView ok, tell that to every other food creator that’s ever made a video too 😆👍
Damn good job!!! Perfecting the offset
Excellent video! Thank you!
Fantastic job brother!💯👍🏿
Thanks
Most welcome mate!
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
After you placed the brisket in the tray with the rendered fat, how long did you leave it in the tray for? Great video will definitely try this
he left it in for 30 min
Awesome, def Gunna try boating next time I do a brisket! That looked sooooo good
Thanks mate :)
what type of wood sorry i am new to this
Aussie BBQ. Not bad. I like Texas Q myself.
What gloves were you or do you typically use? Picking up the grill grate like that would be awesome!
Also what internal temperature do you target? And do you bother marinading? Do you use any binder for your rub?
Hey mate. Just gardening under gloves from Bunnings. About 96c, never marinate and I’ll usually use mustard as binder.
Thanks mate, this is a great video it's going to help me out for my Xmas day brisket I'm smoking up 😉🤘🤘
Enjoy mate 🔥
This was a really great video. Thank you!
Glad you enjoyed it!
i wonder if adding a water tray at the hot end would help even out the temps
Smoker temp: 250-275
First brisket temp after 4 hours: ~160
Foiled brisket final temp: ~205
👍
Awesome video. Love your work
this will be super useful, i gotta ask tho, 1 what type of knife is that, 2 is there any smoker thats internationally available or at least can be shipped to the uk and 3 is there any cheaper meat probes that you would recommend? all the ones i find are overly expensive with poor reviews
Beautiful. Thank you
Thanks for the video, how often do you water down the brisket to keep it moist?
I may have missed it, but how long did this smoke take in total? Thanks.
Around 8 hours :)
I'm going to try that this weekend. Question did you cook that fat side up or fat side down.thanks!!