always appreciate creators giving a nod to the folks that don't have offsets or pellet grills. I specifically bought a 26" Kettle so I could do larger briskets. They turn out great. The Kettle is probably the best all-around cooker there is. Thanks
your kettle grill is just and offset without the offset lol. any real wood burning grill, kettle, barrel , offset etc etc will be 100 times better than any pellet in humble my experience.
@@knoxavebbq love how you cover from top rated overnight shifts to cooking at home level techniques. Also, not going to extreme techniques that a lot of others are using for views.
Thanks for the refresher! I was already planning to do this for the 4th of July weekend, using Brad's video as I have in the past, but I'll be using this one instead.
I cannot recommend the snake method enough. Having wood chunks properly spaced around it, and rotating the top grate to keep the brisket off the top of the fire. It comes out amazing, for very low effort after the initial setup.
That bark is not like the off set. I have the slow n sear. Just keep the thickest side towards the fire. That is the easiest way. It taste great. It does not compare to a offset bark. I have no clue why. Smoke should just be smoke!!!
@@lamarwilliams185 I also have the SnS, snake is easier, and in my opinion a better end result. Also nothing ever beat the offset but both the snake and this method are great alternatives and superior to a pellet.
@@lamarwilliams185 it's about the differences in airflow and convection, as well as the source of fuel. Charcoal vs wood, just like pellets vs wood. Not just BTUs, there is a lot more to it. I've done A/B testing with a pellet smoker (Yoder YS480) and a propane smoker with wood chunks (Camp Chef Smoke Vault). The propane smoker and chunks did produce slightly more smoke flavor - but surprisingly the pellet smoker produced a better complexity of flavors. This was agreed upon in blind testing from 4 family members at the same time on simple S&P Berkshire pork ribs. We hypothesized that the pellets being used as the heat source and not just a smoke source (as in the smoldering wood chunks in the propane smoker) had something to do with other flavors being generated by that combustion process. It was an interesting experiment. I like doing those kinds of comparisons.
@@tRdoc21 Keep up the good work and sharing. I heard from someone on RUclips that the airflow is what makes a big difference. I never paid attention to it. I only bbq on a SNS, a sears Propane grill or open fire pit for a hog. I never cared for propane. I started putting charcoal in the propane grill. Their was no way to control the heat. The open pit takes too much fuel but; turns out great bbq. It’s hard to control the heat but; you also have a distance to keep protein away from the heat. The SNS is my go to for simplicity. I have to take food off and put food on because of its size. I also like not having to bend down to cook. The in ground pit has chicken wire. The grates on the SNS are easier to clean. I want a Weber smokey mountain and a off set and a lone star grill vertical smoker to have the best of all worlds. That Brazos 2.0 looks great if I can not afford a work horse 1975. Maybe this is too much info. LOL
Love it - best explanation of volume vs weight I’ve seen! I switched away from Diamond Crystal because Morton’s coarse works better for cleaning cast iron, but the change threw all my recipes off. I had to learn the hard way but hopefully others won’t now!
“Theres actually quite a bit of skill and practice that goes into using a shaker well….you have to have good wrist control” Good thing I have more than a sufficient amount of wrist control. Ive been practicing the shaking motion since I was a young teen. *smiles sheepishly*
Check out the video below. WAY MORE info. Thanks for watching From Novice to Pitmaster: Mastering Smoked Brisket ruclips.net/video/nK_LUPQYun4/видео.html
Great video for brisket on a kettle. Something to consider when choosing different brands/types of salt that nobody I've asked has known. All brands that I know of rate sodium content on their label by 1/4 tsp. Mortons Kosher= 480 mg, Diamond Crystal= 280 mg, HEB Kosher= 510 mg, Mortons Table Salt= 590 mg & Lawry's= 380 mg. So, adjust the amount of salt you want in your rub whether by volume or weight. Thanks for posting this video !
Great video! I use the slow n sear, with B&B oak briquettes (GREAT for long cooks). I fill the coal pan, then take 12 out of the middle. I light these, then put them back in as a spark plug for the rest. This keeps the heat even, and I can hold 275 for over 10 hrs without touching the fuel. Occasional oak chunks over the coals on the grate til smoldering, then into the coals for immediate flame. Creates a temp spike, but a good spritz helps protect.
Joe, as usual you do a great job with simple explanations and demonstrations for the regular guy. Not everyone has mad space or equipment. That simple Weber kettle is a versatile cooking beast. Love your videos, sharing around to friends, keep putting up good content, my man!
Joe, you literally dropped this at the right time. I just picked up a Weber yesterday to start getting my feet wet with smoking meat. I can't find good brisket where I'm at, so I've determined I have to do it myself. Thanks for the knowledge you share on here, it really helps guys like me go into this with more confidence, and I really appreciate it. I'm going to do a couple cooks with ribs first to get acquainted with fire management, then it'll be on to a brisket.
I do own an offset smoker, however, it's too large to keep in the much smaller elder living space where I am, so my daughter stores it at her place for me. But my Weber... my Weber is my most versatile MVP of all time! Additionally, I have a couple of smoker kits available with defuser plates to get a good smoke on the meat. And, personally, I like the heavier smoke, so wrapping the meat just isn't my thing. Of course, I'm not mad at those who do but I like it as smoky as I can get it. My use of fruit woods helps me avoid that bitter taste that comes with the heavy use of wood like mesquite.
MJY, I will always have a Webber Kettle, or an SNS grill. I grew up with them, and they are very versatile if you know what you are doing, done many low and slow cooks on mine.
I purchased a Flame Tech Sizzle and Sear for offset cooking in my Weber and it is awesome. I did a Snake River Farms wagyu brisket in it and it was phenomenal.
Love this video. If u did have wood chucks, can you explain how many you would use, and under the charcoal, above the charcoal, put them all in at the start, place a new one every hour? Etc...
Have made every single Brisket, Chuck Roast, Dino Rib etc in my life on a 35 yro classic Weber kettle. Have that same coal and water reservoir basket setup. Do the same foil boat technique the last 1.5 hours of cook. Only difference is I seal up the top and just leave it a bit loose for a steam outlet. Also put the meat on a low height rack and add a bit of steaming fluid like beef broth. It results in a very moist juicy meat and will help rehydrate any dried out thin outer edge spots. The added liquid doesn’t seem to degrade/soften the crust too much if you rack it. Not trying to brag but I get results not that far off a $1500 buck offset smokers and near a Texas BBQ restaurant in quality. You’re absolutely right. It’s mostly technique and you don’t have to necessarily use expensive smokers to get good results. The fancy offsets and pellet cookers are definitely convenient, but it’s more about experience, technique and practice to get a nice Brisket out of a cheap Weber
Joe my question is about your rub. I understand about the 16 mesh, and the kosher salt, truly the Texas way, why not add a small amount of Lowry seasoning salt and garlic powder? More of a purest? Im one of those Chud fans that was doing my doil boats the wrong direction, thanks for the reminder! I enjoy your vids, you've taught me a lot.
Great stuff Joe! You and Brad are an inspiration! Just had my first 3 cooks thanks to you! Stuff turned out surprisingly amazing even on the first attempt! Thanks Joe all the way from Sicily!
You should try the Black's method where they only cook it 50% (to the stall?), refrigerate it, then finished it up on serving day. Ive never tried it but might help us older people who struggle to do all nighters and babysitting a Kettle is tough. Would be worth it if you can still get good results.
Excellent video for tips, thank you. Your observation was you had a mostly dry foil as the end result. Does it matter how much liquid is in the boat before you wrap for a long rest? Meaning is there ever a time you would add more tallow to the foil before placing the brisket in the oven for the overnight rest? Will it absorb more?
Great video like always Joe! But…. We see that WSM sitting in the background show us a rib cook and a brisket cook on that. I think that video would do great. Thanks
I learned brisket cooks on Weber kettle, snake method then slow n sear. Chuds inspired me to pull the trigger on an offset. But I wouldn't hesitate to cook another one on the Weber kettle.
This is awesome! I have always been nervous enough to not do it on a kettle... I mean I have an Offset(ish) cooker so I just fall back to that, but now I might feel more likely to try it on a kettle on Vacation or something where I don't have my Offset.
Always wanted to cook a brisket on my Weber but every time I I get finished prepping the brisket i got to go on the offset. Thanks for inspiration to cook on the Weber!
I usually eyeball it as well. I eyeballed it and weighed it, but you’ll find the right amount for you as you continue to cook more. It’s all about trial and error! Haha. Thanks for watching.
As someone that can't get their hands on Diamond Crystal(easily), I appreciate the visual. I've been using Morton's at a 2:1 BP to NaCl ratio for four years (I think?), and find it perfectly seasoned.
Great vid, super informative. Quick question - I love the idea of the overnight rest, though curious if you had a recommendation for reheating for eating the following evening? Low and slow in the oven perhaps? Thanks again!
Thank you! I appreciate it. Yup, if I’m reheating a whole or half brisket, I put it on a baking sheet, place the brisket on then wrap the sheet with foil. 225-250 until it registers and internal of about 150. Might take some time because it’s a big piece and it’s cold. So I’d give yourself like 2 hours just to be safe.
Great video! I've done a couple of small briskets in my SNS kettle, and they turned out really good -- much smokier than what I get off my pellet grills.
My goes as low as 140 so I keep it at 145-150. Most ovens go to 170 which isn’t bad, but can dry out the brisket so I would recommend adding a small pan water to keep a little bit of humidity in the oven. Each oven is different so you might have to test it out a few times to get it right.
Nice vid Joe, I just got my Primitive 250 wagon, its awesome, coming from Weber Smokey 22, its a different cook and management for sure, I should create instagram but this isn't so simple so respect to you and how far you have come!
Man I did my first brisket on my new Weber this weekend with a SNS. At about 6 hrs ran out of fuel added some charcoal but took an hr to come back up to temp and then at about 9hrs when I wrapped I had to add more charcoal and it wouldn’t come back up to temp. Then I used my brain and realized I had to clear the ashes out. During that time fiddling with the ashes I lost about 6-8 degrees on the meat. Came out good but a little dry on the edges of the flat. Next time gonna try the snake method. Could have used this video a little earlier but only one way to learn. Thanks!!
Amazing video, I had both good and bad results with smoking brisket on the kettle. Can you please tell us why you did not want the log to catch fire? Should I also be aiming for the same when using chunks? I will use the SnS for my next cook.
Well, you just don’t want open flames too close to the meat. That’s the only thing I was worried about. As long as it’s not spiking temps or burning too close to the meat you’re fine.
I've recently made the switch from Traeger+ to Asmoke and I couldn't be happier with my decision. The Asmoke grill has changed my BBQ game dramatically. The precise temperature control with the FlameTech patent is a game-changer, I can now get my brisket to the perfect temperature and keep it there. Plus, the variety of wood pellet flavors has taken my grilling to a whole new level of deliciousness. I love that it's portable too, so I can take it on road trips and camping adventures, which wasn't feasible with my previous grill. Also, the app is super user-friendly and makes it even easier to monitor the cooking process. Overall, Asmoke has made grilling more convenient and the food taste even better. #Asmoke
Looks amazing! You mentioned that it wasn’t sweet at all. I have a offset but have struggled to candied the fat cap…How do I accomplish that? What’s the trick?
Looks great! I love the Slow N Sear, but I'll never try a brisket cook in my kettle again. I have found that ribs seem to be almost as good in the kettle as the offset. It may be more a function of my skill than any other variable, however.
A couple of things I've learned over the last few years smoking on a kettle. Snake is so much easier and more consistent on long cooks than S&S. Easily get 6 hours dead on 250, and 8 to 10 if outside conditions are right. Just spin the whole grate away from the fire every 2-3 hours. I also use wood chips instead of chunks. Sprinkle it over the whole snake and you get consistent even smoke throughout the whole burn. Chunks have given me more trouble than it's worth. Either they don't catch, they kill the snake, or spike my temps really hard. Lastly vent control. I open my top vent wide open and use the bottom to control heat. I start the fire with the bottom wide open. Once lit I put on the lid and close the vent halfway till operating temp then throw on my brisket. Once brisket is on and kettle comes back up to temp I'll close the vent to about a 1/4 of the way open. If it's a hot day and no wind I typically close the bottom all the way and it maintains for hours at 250. I've foil wrapped, paper wrapped, no wrap on my kettle and I've had really great results. Foil boat is next for the 4th. Thank you, sir.
Honestly, I couldn't disagree more. Slow n sear for me every time over snake. Once you do a couple cooks it's easier and you can do an entire 16 hour cook with no work at all. I went from snake to SNS and will never go back.
Have you ever gotten a chance to use a PK grill? With their 4 vent design, I think you could create much better airflow than a webber kettle. And thus hopefully better fat render.
Joe, Great video! Interesting that you didn’t use any garlic. Any reason why not? You put the brisket on the pit one it reached temperature. There is a movement now to put it on well before that to pick up more smoke. Any thoughts on this? Finally, since the kettle and WSMs which many people have are more radiant heat than an offset, would you ever put the brisket fat side down and then flip, or some variation of that? Keep up the great content!👍
I’ve never added garlic, but you can if you want. I don’t think that putting your brisket on 20 minutes sooner will give you more smoke. It’s a small cooker so you’ll get plenty of it. Never meat side down. I want my presentation side to look good.
@@DGC904 NO!!!! That's the biggest lie in barbecue. that's an old tip that ppl have been using for years and end up with soggy, bland brisket. watch this video below. this my deep dive into the brisket cook. even though it's on an offset, all reals and techniques still apply. ruclips.net/video/nK_LUPQYun4/видео.html
My biggest issue while following long with your videos is burning/drying out the meat side on an off set. Been cooking fat side up and temps like you suggest in your videos. Any ideas?
You’re cooking too hot for your smoker or you pit too much bottom heat. Could be because the fire is too hot the draw is too strong. Wood could be too dry. Or if you have a tuning plate that’s directing the heat it could be forcing it down and I would remove it. Can’t say for sure without being there but that’s where I would start.
I always use the hole vent on the side for controlling temps on my SNS for smoking. I get that Webers don’t have this available, but do you prefer using the bottom vents in the SNS for fire management?
Honestly, I haven’t done much smoking with the sns other than much shorter cooks so I need more practice with it to find my preferences. I forgot about the hole. Haha
I know you mentioned you aren't advocating for between either one, but as someone who can't find diamond crystal very easy is the difference that significant? I've been using morton's for stuff on my kettle and it seems ok, but i haven't done a brisket yet (just done pork shoulder, belly and Chuck roast). Thanks for the foil boat explanation as well. I was one of the people doing is wrong.
If I’m talking about the quality of the salt, the diamond crystal doesn’t use a decaking agent while Morton’s does, and since the grain is more uniform I find it better for everyday use. So the Morton’s won’t spread out as evenly. But if I’m just talking about seasoning briskets, I don’t think it matters too much. I would just try to do 2:1 by volume or weight it out like I did. This again is just my preference and the salinity I’m looking for. You may prefer more salt which would work if you have Morton’s
Can you explain the sweetness from the offset? I just did one on the oklahoma joe and I noticed that flavor. It was only on the burnt end side. Very tasteful and surprise.
The offset has more convection which I think allows you to get a better render on the fat, while the convection on something like a kettle grill is minimal, but still gets the job done if you cook hotter at the right time.
Can you please explain what rendering fat means a little in detail? Love the vid! I started smoking in a Weber kettle years ago. Every now and then I still smoke in it when I don’t want to tend to the offset.
I want the day to be a little bit more golden instead of white. Comes from bumping up the heat later in the cook. You tend to get more rendered fat on an offset because it has more convection with the draw from the smoke stack.
Thanks for considering those of us that don’t have an offset. Any opinion on salting the brisket first and pepper after? Seems like you could control the amount of salt better?
Brother. This is perfect timing. I’m cooking a brisket for the 4th and I have a Weber summit. I was scouting your other videos this past week Lol to get ready for my 4th brisket ever. Yikes! I think I’m good though 🤞Oh, one question, if my oven is 170 at the warming level is that ok for the long rest?
Nice! Glad I could help. I think it should be ok, just check on it periodically, and check the temp in the center of the lean and point to make sure it’s not getting too dry or over cooked. If it’s too dry you can add a small, oven safe cup or bowl with some water to add some humidity.
@@knoxavebbq Oh! I forgot to ask earlier, do you know how long you can keep a new unopened brisket in the fridge? Don’t want to buy too far in advance.
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Magic Spoon is our household go-to cereal!
always appreciate creators giving a nod to the folks that don't have offsets or pellet grills. I specifically bought a 26" Kettle so I could do larger briskets. They turn out great. The Kettle is probably the best all-around cooker there is. Thanks
For sure. Make sure to share this video! Thanks for watching
Kettle cooking beats pellet 100 times out of 100...you're doing great
I was going to say, a kettle cooks better food than a pellet grill.
your kettle grill is just and offset without the offset lol. any real wood burning grill, kettle, barrel , offset etc etc will be 100 times better than any pellet in humble my experience.
@@knoxavebbq love how you cover from top rated overnight shifts to cooking at home level techniques. Also, not going to extreme techniques that a lot of others are using for views.
Thanks for the refresher! I was already planning to do this for the 4th of July weekend, using Brad's video as I have in the past, but I'll be using this one instead.
use both! im sure he talks about certain things that I missed.
I cannot recommend the snake method enough. Having wood chunks properly spaced around it, and rotating the top grate to keep the brisket off the top of the fire. It comes out amazing, for very low effort after the initial setup.
👍 yup! Definitely was going to be next option. Thanks for watching!
That bark is not like the off set. I have the slow n sear. Just keep the thickest side towards the fire. That is the easiest way. It taste great. It does not compare to a offset bark. I have no clue why. Smoke should just be smoke!!!
@@lamarwilliams185 I also have the SnS, snake is easier, and in my opinion a better end result. Also nothing ever beat the offset but both the snake and this method are great alternatives and superior to a pellet.
@@lamarwilliams185 it's about the differences in airflow and convection, as well as the source of fuel. Charcoal vs wood, just like pellets vs wood. Not just BTUs, there is a lot more to it. I've done A/B testing with a pellet smoker (Yoder YS480) and a propane smoker with wood chunks (Camp Chef Smoke Vault). The propane smoker and chunks did produce slightly more smoke flavor - but surprisingly the pellet smoker produced a better complexity of flavors. This was agreed upon in blind testing from 4 family members at the same time on simple S&P Berkshire pork ribs. We hypothesized that the pellets being used as the heat source and not just a smoke source (as in the smoldering wood chunks in the propane smoker) had something to do with other flavors being generated by that combustion process. It was an interesting experiment. I like doing those kinds of comparisons.
@@tRdoc21 Keep up the good work and sharing. I heard from someone on RUclips that the airflow is what makes a big difference. I never paid attention to it. I only bbq on a SNS, a sears Propane grill or open fire pit for a hog. I never cared for propane. I started putting charcoal in the propane grill. Their was no way to control the heat. The open pit takes too much fuel but; turns out great bbq. It’s hard to control the heat but; you also have a distance to keep protein away from the heat. The SNS is my go to for simplicity. I have to take food off and put food on because of its size. I also like not having to bend down to cook. The in ground pit has chicken wire. The grates on the SNS are easier to clean. I want a Weber smokey mountain and a off set and a lone star grill vertical smoker to have the best of all worlds. That Brazos 2.0 looks great if I can not afford a work horse 1975. Maybe this is too much info. LOL
Awesome to see another person just using only salt and pepper. Wonderful video and amazing narration.
Appreciate it. Thanks for watching
Down here in Texas that's all you should use :)
Love it - best explanation of volume vs weight I’ve seen!
I switched away from Diamond Crystal because Morton’s coarse works better for cleaning cast iron, but the change threw all my recipes off. I had to learn the hard way but hopefully others won’t now!
I thought it was an important conversation to have. Like you, I made the same mistake. Haha. Thanks so much for watching
Great info!!
“Theres actually quite a bit of skill and practice that goes into using a shaker well….you have to have good wrist control”
Good thing I have more than a sufficient amount of wrist control. Ive been practicing the shaking motion since I was a young teen.
*smiles sheepishly*
It was only matter of time before a comment like this popped up
🤣🤣🤣🤣🤣🤣
This may be one of the most informative bbq videos I’ve watched.
Check out the video below. WAY MORE info. Thanks for watching
From Novice to Pitmaster: Mastering Smoked Brisket
ruclips.net/video/nK_LUPQYun4/видео.html
Great video for brisket on a kettle. Something to consider when choosing different brands/types of salt that nobody I've asked has known. All brands that I know of rate sodium content on their label by 1/4 tsp. Mortons Kosher= 480 mg, Diamond Crystal= 280 mg, HEB Kosher= 510 mg, Mortons Table Salt= 590 mg & Lawry's= 380 mg.
So, adjust the amount of salt you want in your rub whether by volume or weight.
Thanks for posting this video !
Thanks for sharing that info
This is the best, and most detailed "backyard brisket" video i've ever watched. Joe is #1.
Appreciate it. Do me a favor and send the video to your bbq friends!
@@knoxavebbq just did!
Great job!
Great video!
I use the slow n sear, with B&B oak briquettes (GREAT for long cooks). I fill the coal pan, then take 12 out of the middle. I light these, then put them back in as a spark plug for the rest. This keeps the heat even, and I can hold 275 for over 10 hrs without touching the fuel. Occasional oak chunks over the coals on the grate til smoldering, then into the coals for immediate flame. Creates a temp spike, but a good spritz helps protect.
Thanks for watching! Whatever works best for it. 100 ways to cook brisket
Joe, as usual you do a great job with simple explanations and demonstrations for the regular guy. Not everyone has mad space or equipment. That simple Weber kettle is a versatile cooking beast. Love your videos, sharing around to friends, keep putting up good content, my man!
Appreciate the kind words and thank you for sharing! It helps a lot more than you think
Joe, you literally dropped this at the right time. I just picked up a Weber yesterday to start getting my feet wet with smoking meat. I can't find good brisket where I'm at, so I've determined I have to do it myself. Thanks for the knowledge you share on here, it really helps guys like me go into this with more confidence, and I really appreciate it. I'm going to do a couple cooks with ribs first to get acquainted with fire management, then it'll be on to a brisket.
Glad I can help. That’s a good plan. Appreciate you watching.
Great video and info on the difference between Morton’s and Diamond Crystal salt and how to roll the foil on the foil boat properly!
👍
Great Cook Joe. Very informative and detailed. I love using my Kettle. That is a tasty looking Brisket. Thank you for sharing.😛😛👍👍✌✌
Appreciate you watching!
I do own an offset smoker, however, it's too large to keep in the much smaller elder living space where I am, so my daughter stores it at her place for me. But my Weber... my Weber is my most versatile MVP of all time! Additionally, I have a couple of smoker kits available with defuser plates to get a good smoke on the meat. And, personally, I like the heavier smoke, so wrapping the meat just isn't my thing. Of course, I'm not mad at those who do but I like it as smoky as I can get it. My use of fruit woods helps me avoid that bitter taste that comes with the heavy use of wood like mesquite.
👍 sounds good. Thanks for watching
Well now I’m a believer. And actually learned something every step of this cook from the trim to the first slice. Awesome vid.
Awesome. So happy to hear. What was your biggest take away?
MJY, I will always have a Webber Kettle, or an SNS grill. I grew up with them, and they are very versatile if you know what you are doing, done many low and slow cooks on mine.
Agreed
I purchased a Flame Tech Sizzle and Sear for offset cooking in my Weber and it is awesome. I did a Snake River Farms wagyu brisket in it and it was phenomenal.
Nice! Sounds good
Love this video. If u did have wood chucks, can you explain how many you would use, and under the charcoal, above the charcoal, put them all in at the start, place a new one every hour? Etc...
I would probably add as needed, but putting them on the edge of the hot spot so it burns slow and you don’t get a major heat spike.
Read my mind! Took delivery of a Brisket today and jumped on here to see if you had a Kettle Brisket cook video. Boom.
Thanks!
Haha. Awesome, glad to help
Solid as always Joe, the Narrative is Spot On
Appreciate it. It takes a while to write a good script. Haha
Have made every single Brisket, Chuck Roast, Dino Rib etc in my life on a 35 yro classic Weber kettle. Have that same coal and water reservoir basket setup. Do the same foil boat technique the last 1.5 hours of cook. Only difference is I seal up the top and just leave it a bit loose for a steam outlet. Also put the meat on a low height rack and add a bit of steaming fluid like beef broth. It results in a very moist juicy meat and will help rehydrate any dried out thin outer edge spots. The added liquid doesn’t seem to degrade/soften the crust too much if you rack it. Not trying to brag but I get results not that far off a $1500 buck offset smokers and near a Texas BBQ restaurant in quality. You’re absolutely right. It’s mostly technique and you don’t have to necessarily use expensive smokers to get good results. The fancy offsets and pellet cookers are definitely convenient, but it’s more about experience, technique and practice to get a nice Brisket out of a cheap Weber
Thanks for watching. Sounds like you got it down.
Joe my question is about your rub. I understand about the 16 mesh, and the kosher salt, truly the Texas way, why not add a small amount of Lowry seasoning salt and garlic powder? More of a purest? Im one of those Chud fans that was doing my doil boats the wrong direction, thanks for the reminder! I enjoy your vids, you've taught me a lot.
Yea, I like the simplicity of it. I have no issue with other seasonings.
Great stuff Joe! You and Brad are an inspiration! Just had my first 3 cooks thanks to you! Stuff turned out surprisingly amazing even on the first attempt! Thanks Joe all the way from Sicily!
Wow! All the way from Sicily! That’s so cool. Haha. Glad I can help.
@@knoxavebbqAbsolutely Joe! Thanks a lot for everything! Don't know how tonget korean newspaper here though! Ahahaha
Great video. If the brisket is too big you can always put a piece of wood or rib rack underneath it.
You should try the Black's method where they only cook it 50% (to the stall?), refrigerate it, then finished it up on serving day. Ive never tried it but might help us older people who struggle to do all nighters and babysitting a Kettle is tough. Would be worth it if you can still get good results.
I have not. The Weber is pretty easy to maintain temperatures
Excellent video for tips, thank you. Your observation was you had a mostly dry foil as the end result. Does it matter how much liquid is in the boat before you wrap for a long rest? Meaning is there ever a time you would add more tallow to the foil before placing the brisket in the oven for the overnight rest? Will it absorb more?
I never add tallow to my cook. Even when doing butcher paper. I don’t find it necessary.
Great video like always Joe! But…. We see that WSM sitting in the background show us a rib cook and a brisket cook on that. I think that video would do great. Thanks
You have a knack for making this look so easy.
Took almost 2 decades worth of practice. Haha. I appreciate it
Thanks for this, going to try this for the first time, shame Costco in the UK does not do a whole brisket, stay safe
Thanks for watching!
Nice cook, Mighty Joe!!! 11:14 "Oops" LOL!
Haha. Yup
I learned brisket cooks on Weber kettle, snake method then slow n sear. Chuds inspired me to pull the trigger on an offset. But I wouldn't hesitate to cook another one on the Weber kettle.
Brads the man! Agreed. The kettle is great
Very nice and informative video. Also loved the editing. Can't wait to make another brisket
Appreciate you watching!
This is awesome! I have always been nervous enough to not do it on a kettle... I mean I have an Offset(ish) cooker so I just fall back to that, but now I might feel more likely to try it on a kettle on Vacation or something where I don't have my Offset.
Thanks! It was really good. Definitely worth it.
I don't have a kettle but I'm sure I can adapt some of those methods to my own grill. It will take more vigilance but worth a try.
What do you have?
@@knoxavebbq a Char-broil 625. Pretty basic.
That's a mighty fancy SNS looking Weber you got there LOL! Just messing with ya, great video.
Wouldn’t get as many views if I said SNS. Haha
@@knoxavebbq I know exactly why you did it lol
Always wanted to cook a brisket on my Weber but every time I I get finished prepping the brisket i got to go on the offset. Thanks for inspiration to cook on the Weber!
Give it a shot. Just gives you another option
Brisket looks great ,foil boat is the best
I like butcher paper as well. It’s nostalgic for me
Thanks for another awesome video. My last brisket was salty and I definitely know I got lazy with that just eyeing it.
I usually eyeball it as well. I eyeballed it and weighed it, but you’ll find the right amount for you as you continue to cook more. It’s all about trial and error! Haha. Thanks for watching.
As someone that can't get their hands on Diamond Crystal(easily), I appreciate the visual. I've been using Morton's at a 2:1 BP to NaCl ratio for four years (I think?), and find it perfectly seasoned.
Great! You’ve been doing it all along! Thanks for watching
I'd eat that! That Korean news paper can't be overlooked when needing those layers of flavor
Absolutely
Good cook, good video Joe! Thanks as always!
Appreciate you watching.
Great vid, super informative. Quick question - I love the idea of the overnight rest, though curious if you had a recommendation for reheating for eating the following evening? Low and slow in the oven perhaps?
Thanks again!
Thank you! I appreciate it. Yup, if I’m reheating a whole or half brisket, I put it on a baking sheet, place the brisket on then wrap the sheet with foil. 225-250 until it registers and internal of about 150. Might take some time because it’s a big piece and it’s cold. So I’d give yourself like 2 hours just to be safe.
@@knoxavebbq Sounds like a plan. Thanks again man!
Great video! I've done a couple of small briskets in my SNS kettle, and they turned out really good -- much smokier than what I get off my pellet grills.
Yea. Pellets might give the appearance, but the taste is a bit lacking in that department.
Great informative video, thank you! I'll try this method soon on a 26" kettle.👍
Sweet! Wish I had the 26. Thanks for watching
Great video and thanks for the salt explanation. When you rest it in the oven, are you turning the oven on low? Or is it just hanging out in there?
My goes as low as 140 so I keep it at 145-150. Most ovens go to 170 which isn’t bad, but can dry out the brisket so I would recommend adding a small pan water to keep a little bit of humidity in the oven. Each oven is different so you might have to test it out a few times to get it right.
Dude. Really nice advice & technique. Cheers.
Appreciate it! Hope it helps you in your next cook!
Nice vid Joe, I just got my Primitive 250 wagon, its awesome, coming from Weber Smokey 22, its a different cook and management for sure, I should create instagram but this isn't so simple so respect to you and how far you have come!
It’s definitely not easy, and takes a lot of practice. Luckily I have alot of friends who’ve helped me along the way.
Man I did my first brisket on my new Weber this weekend with a SNS. At about 6 hrs ran out of fuel added some charcoal but took an hr to come back up to temp and then at about 9hrs when I wrapped I had to add more charcoal and it wouldn’t come back up to temp. Then I used my brain and realized I had to clear the ashes out. During that time fiddling with the ashes I lost about 6-8 degrees on the meat. Came out good but a little dry on the edges of the flat. Next time gonna try the snake method. Could have used this video a little earlier but only one way to learn. Thanks!!
Just gotta keep experimenting. You live and you learn! Thanks for watching
I wonder if the Kettle Zone Cooking System can fit into the SNS kettle grill.
Not sure what that is.
Impressive result out of a kettle grill! Great bark, rendered fat cap.....
I aim to please! Haha. I appreciate it. Thanks for watching.
Amazing video, I had both good and bad results with smoking brisket on the kettle. Can you please tell us why you did not want the log to catch fire? Should I also be aiming for the same when using chunks? I will use the SnS for my next cook.
Well, you just don’t want open flames too close to the meat. That’s the only thing I was worried about. As long as it’s not spiking temps or burning too close to the meat you’re fine.
Great video Joe very detailed with a lot of information.
Awesome! Glad to hear!
I've recently made the switch from Traeger+ to Asmoke and I couldn't be happier with my decision. The Asmoke grill has changed my BBQ game dramatically. The precise temperature control with the FlameTech patent is a game-changer, I can now get my brisket to the perfect temperature and keep it there. Plus, the variety of wood pellet flavors has taken my grilling to a whole new level of deliciousness. I love that it's portable too, so I can take it on road trips and camping adventures, which wasn't feasible with my previous grill. Also, the app is super user-friendly and makes it even easier to monitor the cooking process. Overall, Asmoke has made grilling more convenient and the food taste even better. #Asmoke
Nice. Whatever gets you cooking!
Very nice
1 part salt, 2 parts coarse black pepper & 1/2 part garlic powder
👍 sounds good. You do you.
Great vid mate! Love my kettles! Snake method is awesome ;)
I think most ppl use the snake method. Its great! Thanks for watching
sick brisket!!! did you leave it overnight in the oven uncovered in the foil boat? temp?
An amazing looking brisket. Cheers, Joe! 👍🏻👍🏻✌️
Appreciate it!
Looks amazing! You mentioned that it wasn’t sweet at all. I have a offset but have struggled to candied the fat cap…How do I accomplish that? What’s the trick?
Higher heat towards the end and more airflow to expel the moisture properly
@@knoxavebbq can you clarify by what you mean “more airflow”?
If you did use wood chunks, would you suggest soaking them in water first so you don't need to try to keep them from igniting?
I know some ppl do, I dont.
Looks great! I love the Slow N Sear, but I'll never try a brisket cook in my kettle again. I have found that ribs seem to be almost as good in the kettle as the offset. It may be more a function of my skill than any other variable, however.
Never say never. If I said I would never cook brisket again after a bad one I would’ve stopped 17 years ago. Haha.
Foil boat 4evaaa!
I like both. 😬
I might have missed it, but how long did you let it rest after pulling it? Looks great!
This rested for 13 hours. Dont have to do it that long, but it just happened to work out that way for this cook.
What temp do recommend for the rest? Thx@@knoxavebbq
@@jayfagan3281 150-160 is best
Nice video. I will add that doing the same cook on Weber Smoky Mountain would be easier.
Go for it!
Bro... If cereal doesn't fit your lifestyle you need to reevaluate your life. Cereal is the ultimate snack!
So an offset produces a sweeter taste due to secondary combustion. Is that correct?
Not exactly my thoughts. But I think the extra convection helps caramelize the fat.
A couple of things I've learned over the last few years smoking on a kettle. Snake is so much easier and more consistent on long cooks than S&S. Easily get 6 hours dead on 250, and 8 to 10 if outside conditions are right. Just spin the whole grate away from the fire every 2-3 hours. I also use wood chips instead of chunks. Sprinkle it over the whole snake and you get consistent even smoke throughout the whole burn. Chunks have given me more trouble than it's worth. Either they don't catch, they kill the snake, or spike my temps really hard. Lastly vent control. I open my top vent wide open and use the bottom to control heat. I start the fire with the bottom wide open. Once lit I put on the lid and close the vent halfway till operating temp then throw on my brisket. Once brisket is on and kettle comes back up to temp I'll close the vent to about a 1/4 of the way open. If it's a hot day and no wind I typically close the bottom all the way and it maintains for hours at 250. I've foil wrapped, paper wrapped, no wrap on my kettle and I've had really great results. Foil boat is next for the 4th. Thank you, sir.
Appreciate the tips.
Honestly, I couldn't disagree more. Slow n sear for me every time over snake. Once you do a couple cooks it's easier and you can do an entire 16 hour cook with no work at all. I went from snake to SNS and will never go back.
Have you ever gotten a chance to use a PK grill? With their 4 vent design, I think you could create much better airflow than a webber kettle. And thus hopefully better fat render.
I have. I just don’t like the shape of the pk. Hard to place the brisket the way I want.
What do you use all the extra meat/fat you cut off from trimming it? Great video btw 🎉
Sausage or you can use it burgers.
For the algorithms bay bay!!
👍
Love your stuff br, from Namibia
Whoa! That’s cool! Thanks so much for watching
Joe,
Great video! Interesting that you didn’t use any garlic. Any reason why not? You put the brisket on the pit one it reached temperature. There is a movement now to put it on well before that to pick up more smoke. Any thoughts on this? Finally, since the kettle and WSMs which many people have are more radiant heat than an offset, would you ever put the brisket fat side down and then flip, or some variation of that?
Keep up the great content!👍
I’ve never added garlic, but you can if you want. I don’t think that putting your brisket on 20 minutes sooner will give you more smoke. It’s a small cooker so you’ll get plenty of it. Never meat side down. I want my presentation side to look good.
really good looking brisket bud!
Appreciate it! Thanks for watching
What did u mean by push through the stall? Temp was at 170 and 161 did temp go past that then u did foil wrap? Appreciate the gem 💎 u dropping 💯
Usually not until the brisket has softened up and is around 175-180.
I thought we start wrapping when hit the stall like around 160. Thanks for the tip and quick reply!!!
@@DGC904 NO!!!! That's the biggest lie in barbecue. that's an old tip that ppl have been using for years and end up with soggy, bland brisket. watch this video below. this my deep dive into the brisket cook. even though it's on an offset, all reals and techniques still apply.
ruclips.net/video/nK_LUPQYun4/видео.html
@@knoxavebbq 🤔 will check it out!!!
Nice kirkland organic milk. Love that stuff. Been drinking fairlife, but thinking of switching from it to kirkland.
I don’t drink much milk, but it’s good
Great detailed video!
Appreciate it. Thanks for watching.
Wings are still my nemesis.
Check out my wing video. This might help.
ruclips.net/video/s2NLmYl1keY/видео.htmlsi=x7hPxF9QHDTnjaD6
@@knoxavebbq thank you
My biggest issue while following long with your videos is burning/drying out the meat side on an off set. Been cooking fat side up and temps like you suggest in your videos. Any ideas?
You’re cooking too hot for your smoker or you pit too much bottom heat. Could be because the fire is too hot the draw is too strong. Wood could be too dry. Or if you have a tuning plate that’s directing the heat it could be forcing it down and I would remove it. Can’t say for sure without being there but that’s where I would start.
great tutorial
Appreciate it! Thanks for watching
I'm really impress that you can do that with a weber kettle
I was impressed as well. Lol!
Looks great!
👍 thanks!
I always use the hole vent on the side for controlling temps on my SNS for smoking. I get that Webers don’t have this available, but do you prefer using the bottom vents in the SNS for fire management?
Honestly, I haven’t done much smoking with the sns other than much shorter cooks so I need more practice with it to find my preferences. I forgot about the hole. Haha
When you rested the brisket in the oven did you wrap it?
It looks really good and juicy great cook
Just sitting in the foil as you saw in the video
Great video man i started using the diamond crystal a year or so ago i wont go back 🤘
I still have Morton’s on hand when I’m pickling or wet brining, but I agree. Thanks for watching
@knoxavebbq right on I'm in the same boat used it for brining some pork chops and turkeys for Thanksgiving
I know you mentioned you aren't advocating for between either one, but as someone who can't find diamond crystal very easy is the difference that significant? I've been using morton's for stuff on my kettle and it seems ok, but i haven't done a brisket yet (just done pork shoulder, belly and Chuck roast). Thanks for the foil boat explanation as well. I was one of the people doing is wrong.
If I’m talking about the quality of the salt, the diamond crystal doesn’t use a decaking agent while Morton’s does, and since the grain is more uniform I find it better for everyday use. So the Morton’s won’t spread out as evenly. But if I’m just talking about seasoning briskets, I don’t think it matters too much. I would just try to do 2:1 by volume or weight it out like I did. This again is just my preference and the salinity I’m looking for. You may prefer more salt which would work if you have Morton’s
@knoxavebbq Thank you for the response. I did a little online searching and found a GFS that stocks Diamond. I will pick up some and try it out.
That’s an SNS Grills Kettle, not a Weber Kettle. I understand they’re very similar, just different brands.
So why not season salt and pepper?
You’re more than welcome to, but I personally just like salt and pepper.
Can you explain the sweetness from the offset? I just did one on the oklahoma joe and I noticed that flavor. It was only on the burnt end side. Very tasteful and surprise.
The offset has more convection which I think allows you to get a better render on the fat, while the convection on something like a kettle grill is minimal, but still gets the job done if you cook hotter at the right time.
Can you please explain what rendering fat means a little in detail? Love the vid! I started smoking in a Weber kettle years ago. Every now and then I still smoke in it when I don’t want to tend to the offset.
I want the day to be a little bit more golden instead of white. Comes from bumping up the heat later in the cook. You tend to get more rendered fat on an offset because it has more convection with the draw from the smoke stack.
My coarse pepper is whatever Costco Kirkland brand is lol
It works fine for what I do.
That’s great! I think most coarse pepper is fine.
Looks great! I also have the slow n sear. I noticed you did not fill the SnS completely with the charcoal. Any reason why?
In honesty it’s cuz I haven’t cooked a brisket like this in over 15 years and I thought would get too hot. Haha.
Thanks for considering those of us that don’t have an offset. Any opinion on salting the brisket first and pepper after? Seems like you could control the amount of salt better?
That worked great. I would just give it a few minutes for the salt to dissolve first or else some of your pepper won’t stick.
Use the snake method
Snake works well. I just like this method for no other reason than personal preference. Haha.
Looks Awesome ! Where from or what grade is the brisket ? When you rested in oven , at what temp ?
Costco prime. 150
Looks delicious!!
Thank you! It was shockingly good. Haha
@@knoxavebbq haha bet! Love the accessibility!!
Wow. How to apply salt n pepper.
It’s an important step. Haha
Brother. This is perfect timing. I’m cooking a brisket for the 4th and I have a Weber summit. I was scouting your other videos this past week Lol to get ready for my 4th brisket ever. Yikes! I think I’m good though 🤞Oh, one question, if my oven is 170 at the warming level is that ok for the long rest?
Nice! Glad I could help. I think it should be ok, just check on it periodically, and check the temp in the center of the lean and point to make sure it’s not getting too dry or over cooked. If it’s too dry you can add a small, oven safe cup or bowl with some water to add some humidity.
@@knoxavebbq Oh! I forgot to ask earlier, do you know how long you can keep a new unopened brisket in the fridge? Don’t want to buy too far in advance.