You’re totally right. I just set it up this way to burn off grease on the other side. But the Rambler is so small the meat gets hit hard with smoke no matter where it’s placed.
Great video! Haven't done brisket on my Rambler yet, but have been wanting to do a point or flat. I've done several pork butts on it, though. I love testing the limits of it.
If you are using briquettes then heat them up so they are ashed over before adding the additional briquettes. I use lump charcoal which burns much cleaner than briquettes and does not give off that fuel smell.
@Gobba Goo BBQ made a brisket using the rambler and it turned out pretty good. Think I was about an hour short for my cook. Had the strong smoke ring..had the bend...just had a little bite to it. I put my coals on the right side though. Used homemade charcoal from previous fires as well as mostly pecan wood
I think if you gave it just a bit more time, it would be more tender. 4 hours is tight for brisket, don't you think? or do you think some adjustments can be made to get that desirable quality in 4 hours?
Yes absolutely more time the better. I’ve done a perfectly cooked brisket in 5 hours. Depending on the size/thickness of the cut will determine determine the cook time. As well as weather/temps outside. When was just to show it can be done without taking all day or night.
Just bought the Rambler,seems very well made,did a burn in to season it some,ready to cook a brisket,my question is would it be better to cook it on the left side under the stack to get more smoke on it ?? And what would be a good thermometer set up to use ? Thanks for any info !
Hey Big Swampy - congrats on getting the rambler. You are correct in wanting the meat under the stack for more smoke. I cooked the brisket on the other side so I could burn off the drippings from that last cook. But the rambler is so compact plenty of smoke will penetrate the meat regardless of which side it’s on. I recommend the Inkbird thermometer. It has probes for grill and meat temps and is pretty cheap and works well. Thanks for watching.
Just a thought. If you're hot side/fuel is on the opposite side of your smoke stack you should get more smoke flavor.
You’re totally right. I just set it up this way to burn off grease on the other side. But the Rambler is so small the meat gets hit hard with smoke no matter where it’s placed.
I think putting your meat on the nut stack side keeps the particulate from the charcoal from getting on your food.
Good call out.
Great video! Haven't done brisket on my Rambler yet, but have been wanting to do a point or flat. I've done several pork butts on it, though. I love testing the limits of it.
Thanks Brandon! The Rambler is a great grill! I think I’ll do pork belly next…
How many pounds is that brisket?
@@wallshmngn-nz2zo 4.6lb
Hey how do you avoid the fuel burn flavor when you added more charcoal ? My meat came out tasting like burnt fuel when I added more briquettes
If you are using briquettes then heat them up so they are ashed over before adding the additional briquettes. I use lump charcoal which burns much cleaner than briquettes and does not give off that fuel smell.
Is y’all’s lid on rambler like super loose
Mine isn’t bad but is the result of sloppy welds..
I have the rambler nervous about brisket in it
Going to try this weekend
Man please get larger gloves 🤣🤣🤣
Great video
Good luck!! As long as you have a good seal and can maintain temps you should be good to go! Let me know how it turns out..
@Gobba Goo BBQ made a brisket using the rambler and it turned out pretty good. Think I was about an hour short for my cook. Had the strong smoke ring..had the bend...just had a little bite to it. I put my coals on the right side though. Used homemade charcoal from previous fires as well as mostly pecan wood
I think if you gave it just a bit more time, it would be more tender. 4 hours is tight for brisket, don't you think? or do you think some adjustments can be made to get that desirable quality in 4 hours?
Yes absolutely more time the better. I’ve done a perfectly cooked brisket in 5 hours. Depending on the size/thickness of the cut will determine determine the cook time. As well as weather/temps outside. When was just to show it can be done without taking all day or night.
Nice! I have The Judge - it's epic! Why do I need The Rambler if I have The Judge? Thanks!
The Judge is a great grill. No need for the Rambler, just a want for it.
rambler uses less fuel . also for myself its just my wife n me so the easy setup and heats fast vs heating a larger steel box
Just bought the Rambler,seems very well made,did a burn in to season it some,ready to cook a brisket,my question is would it be better to cook it on the left side under the stack to get more smoke on it ?? And what would be a good thermometer set up to use ? Thanks for any info !
Hey Big Swampy - congrats on getting the rambler. You are correct in wanting the meat under the stack for more smoke. I cooked the brisket on the other side so I could burn off the drippings from that last cook. But the rambler is so compact plenty of smoke will penetrate the meat regardless of which side it’s on. I recommend the Inkbird thermometer. It has probes for grill and meat temps and is pretty cheap and works well. Thanks for watching.
@@GobbaGooBBQ thank you !!!
How do you like this grill? I’m thinking of buying it.
I love this grill. It’s very versatile for grilling and smoking. Weighs 50lbs so built to last. Thanks for watching!
Nice n brown and well done! And still juicy!
And delicious!
My charcoal tray warped, I've only had it 3 months, is this normal?
Mine too. I wouldn’t be to concerned about it. Thanks for watching Randy!
What you think about the kamado akorn jr? 🤔
It looks like a great grill and I love to have one. But way to expensive!
You opened your bag like the way a raccoon opens a bag of potato chips
I seem to do that to all my bags..
Can’t decide between this cooker and the kamoda joe Akron jr.
Price of the kamado made my decision for me.
😂😂😂 keep it nice & tight . Thats what she said .. 😅
Gotta love that what she said jokes..
Looks too dry, not cooked enough, longer and slower.
Nah it was good the way it turned out.
Your dog is annoying you.
I’ve learned to embrace it as she’s not going to stop. 😆