I just received my Dalstrong Shogun Series 10" Butchers Knife. Wow. Geez Bloody sharp eh? There will be no drunk cooking with that one lol. I love it! Thanks again mate and know that I truly appreciate it and will cherish it and look after it. Cheers Aaron. Thankyou!
I've been watching the weber smoking guide, but now I just picked up an offset off of a curbside trash. I'm planning try smoking some brisket after cleaning it up.
Your videos have taught me so much about smoking, especially in my Weber! Can't thank you enough - ended up buying a pellet to get the hang of things but can't wait to get an offset someday. Aaron Franklin would be proud of this one I do believe! Keep it up, always look forward to your videos.
That brisket looks insanely good!! My god my mouth is watering!! As much effort as it is. Offset smokers I think produce some of the best bbq. I’ve said it countless times but as on as I get a bigger place. I’m 100% getting an offset. Love your work mate
Bro even the bullet smokers are awesome for brisket, as long as you have a water pan that also acts as a heat diffuser it’ll cook your brisket or pulled pork to perfection in around 6 hours. You’ll love it man, I started smoking meat around 5 years ago and now have 11 different types as well as the good ol gas bbq
Geez that looked so juicy n tender mate. Top job. I nearly bought some brisket earlier today but it was just the flat and labelled point end so F em. Ended up with 2x 750g Ribeyes instead with great marbling. Can't wait to get into them. Cheers Aaron.
Looks great. I purchased the chargriller competition pro 1012 sq in. and loving it. I did near 40 lb of pork shoulder and baby backs as my first go and came out great. Stick burner is the way to go. Going to do a brisket soon.
Loving the vids bro! Newbie smoker with only 2 briskets and a rack of ribs to my name so all this is really educational for me cheers 🍻 liked and subbed!!
I smoke my brisket 14lb for at least 13 hrs. and never let it get over 185 degrees and yes, I do have the same smoker and I really do like it. We are all different in how we cook our brisket.
That looks awesome! I've got one of those small barrel-type smokers that was a Father's Day gift a while back. It's really good for smoking Salmon, chicken and smaller cuts of meat but struggles with whole briskets and such. One day I'll get something a bit flash, but for now, it does enough for my beginner status. Oh, it does do well making Biltong though. Thanks for another great video.
hey , so we went to party this weekend. and the guy did a beef eye fillet on the weber.. it was farking insane.. so good..but I didnt get a chance to ask how the hell he did it.. is that something you ever done ? would love to stay knowing something I can do at Xmas..something a bit fancy on the webber shot bro
amazing results- love the step by step guides. a little confused though as a more recent video shows you not wrapping the brisket at all but rather using a "boat". can you clarify which method works better/is more successful ? thanks heaps Aaron
Excellent video. I would like you to recommend the type of wood you use?. and how many hours do you recommend keeping the brisket after finishing cooking?. additionally, some people apply apple cider vinegar to give the meat more flavor. Do you think it is a good practice?
I used iron bark for this cook, I like to rest for a few hours if possible, I don’t believe ACV adds any flavour really, just helps with moisture and bark.
Hi Aaron , so NO need to do a coat with mustard before adding the seasoning? Great video. I am doing great things using your snake method in the Weber kettle.
Don't shoot me here, but what's your opinion on finishing the brisket off in the oven (if its wrapped fully) instead of the smoker? Just assuming because it's wrapped, it wont take on any more smoke and you can save on effort/wood/etc if you use the oven to reach the 200 mark.
Hi Aaron. Recent subscriber, loving the content, I'm powering through it all! Looking at getting my own offset and had some questions about your OK Joe. Is that the Highland or Longhorn? Apart from the charcoal basket have you made any other mods, like gasket etc? Thanks heaps.
Is it good to apply my dry rub on meat for pulled pork right before it goes in the Weber or is it ok to let it rest rubbed overnight in the fridge? Really like that brisket, would love to try that soon :D
After watching your video, I’m excited to give smoking another go. I’ve failed twice so far with a cheap bullet smoker, but might have a bit more luck with the new offset I’ve acquired. By cooler do you just mean esky? If I wrap it up in foil and put it in the esky, it won’t cool down too much will it?
Awesome video its helping out a lot , I actually have a chargriller combo gas and charcoal with a recently purchased offset smoker. My question to you is I just bought a 15lbs brisket I plan to cook for thanksgiving this week, about how long should something of that size should be cooked ? This is my first time ever smoking something and I hope it comes out right. Should I start it the night before or just start early in the morning ? Thank you in advance ! Cheers
You are the best ever I have a serious question I have a 9.98lb super trimmed brisket from H-e-B how long would you smoke it for and also what temperature would you keep it at I’m asking because it’s smaller then usual but want it good for Christmas for the family any ideas!?
I just purchased an Oklahoma Joe Highland offset smoker. I am getting ready for my first cook. What type of wood should I use? I am from South Texas and Mesquite wood prevails. Would that type of wood be a good choice?
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From deep in the heart of Texas, I applaud this brisket. Better than most for sure! Well done!
Oh mate thanks so much!!!
That smoke ring was perfect!
Cheers
This is your best video to date! Awesome work... makes me want to go buy an offset smoker haha
Thanks so much! Always trying to improve.
I will always be a fan of brisket videos! Great job on this one 👏👍
Thankyou
This is the best video for Brisket! Specially the slicing of the cooked brisket! Thanks, i for sure will be doing my first brisket soon!!
Thankyou!
Great vid mate I’m in the middle of seasoning my new highland reverse flow.
Awesome content mate all tho I’m bloody hungry now. Lol
Cheers mate
Good job on explaining cutting and the grain. Never knew to rotate the cut 90.
One of your best videos Aaron!
Thanks so much
Haha just saw your Reddit post and only just realized it was you! Fantastic as always GOAT
Ah there you go! Thanks legend
I just received my Dalstrong Shogun Series 10" Butchers Knife. Wow. Geez Bloody sharp eh? There will be no drunk cooking with that one lol. I love it! Thanks again mate and know that I truly appreciate it and will cherish it and look after it. Cheers Aaron. Thankyou!
Congrats again mate! I know you’ll love that knife!
BEAUTIFUL MATE! Just had dinner and honestly i’m feeling hungry again after seeing that 😅 keep up the good work 👍
Cheers mate!
Well done on the video!. I like how simple yet descriptive it is. Definitely saving this for my own reference for later. Cheers
Thanks so much.
Top video mate, well done.
Thanks mate
I've been watching the weber smoking guide, but now I just picked up an offset off of a curbside trash. I'm planning try smoking some brisket after cleaning it up.
😋🥩 got me drooling Aaron. This looks so good.
Cheers mate
Your videos have taught me so much about smoking, especially in my Weber! Can't thank you enough - ended up buying a pellet to get the hang of things but can't wait to get an offset someday. Aaron Franklin would be proud of this one I do believe! Keep it up, always look forward to your videos.
Thanks so much mate!
I would have to agree. I have loved and learned alot from your videos bro! Keep it up!
That brisket looks insanely good!! My god my mouth is watering!! As much effort as it is. Offset smokers I think produce some of the best bbq. I’ve said it countless times but as on as I get a bigger place. I’m 100% getting an offset. Love your work mate
Thanks legend, hard to beat an offset brisket.
Bro even the bullet smokers are awesome for brisket, as long as you have a water pan that also acts as a heat diffuser it’ll cook your brisket or pulled pork to perfection in around 6 hours. You’ll love it man, I started smoking meat around 5 years ago and now have 11 different types as well as the good ol gas bbq
Geez that looked so juicy n tender mate. Top job. I nearly bought some brisket earlier today but it was just the flat and labelled point end so F em. Ended up with 2x 750g Ribeyes instead with great marbling. Can't wait to get into them. Cheers Aaron.
You’re welcome mate enjoy the ribeyes.
Looks great! Thanks for the video.
Thanks!
Looks great. I purchased the chargriller competition pro 1012 sq in. and loving it. I did near 40 lb of pork shoulder and baby backs as my first go and came out great. Stick burner is the way to go. Going to do a brisket soon.
Very nice!
Awesome vid mate, anything brisket I’m in
Cheers legend
Great video thank you!
You are welcome
Subbed mate. I just bought a Char griller offset smoker..... want to learn how to cook the perfect brisket.
Cheers mate 🤘
Loving the vids bro! Newbie smoker with only 2 briskets and a rack of ribs to my name so all this is really educational for me cheers 🍻 liked and subbed!!
Appreciate that mate 👌
I aspire to be able to make something like that, looks delicious :)
Thanks
I smoke my brisket 14lb for at least 13 hrs. and never let it get over 185 degrees and yes, I do have the same smoker and I really do like it. We are all different in how we cook our brisket.
Looks amazing matey….
Cheers mate
Looks amazing mate. It seems quite difficult to find a packer cut were I live but I'll hopefully get trying a brisket out soon!
Thanks mate
That looks awesome! I've got one of those small barrel-type smokers that was a Father's Day gift a while back. It's really good for smoking Salmon, chicken and smaller cuts of meat but struggles with whole briskets and such. One day I'll get something a bit flash, but for now, it does enough for my beginner status. Oh, it does do well making Biltong though. Thanks for another great video.
Thanks so much! 🔥
I appreciate your videos man 🙏🏽 Good to see some aussie smoker videos for once lol Do you still have your Pitboss Navigator?
Thanks mate! I’ve never had a pit boss sorry.
@@LownSlowBasics apologies man, Ive mixed you with someone else. Thank you
Injected brisket next? Great vid
It’s on the list :)
hey , so we went to party this weekend. and the guy did a beef eye fillet on the weber..
it was farking insane.. so good..but I didnt get a chance to ask how the hell he did it..
is that something you ever done ? would love to stay knowing something I can do at Xmas..something a bit fancy on the webber
shot bro
Not something I’ve done yet! But I’ll have to add it to the list.
amazing results- love the step by step guides. a little confused though as a more recent video shows you not wrapping the brisket at all but rather using a "boat". can you clarify which method works better/is more successful ? thanks heaps Aaron
Thanks mate. No need to be confused, it’s just other methods, it all comes down to personal preference 🤘
@@LownSlowBasics Fantastic. Thanks for taking the time to respond.
Excellent video. I would like you to recommend the type of wood you use?. and how many hours do you recommend keeping the brisket after finishing cooking?. additionally, some people apply apple cider vinegar to give the meat more flavor. Do you think it is a good practice?
I used iron bark for this cook, I like to rest for a few hours if possible, I don’t believe ACV adds any flavour really, just helps with moisture and bark.
Very helpful
So good
Thanks mate
Hi Aaron , so NO need to do a coat with mustard before adding the seasoning? Great video. I am doing great things using your snake method in the Weber kettle.
Don't shoot me here, but what's your opinion on finishing the brisket off in the oven (if its wrapped fully) instead of the smoker? Just assuming because it's wrapped, it wont take on any more smoke and you can save on effort/wood/etc if you use the oven to reach the 200 mark.
Absolutely no harm in doing it :)
Great work mate 👌 I'm looking at getting a beginner's offset. Any recommendations and where to get good quality splits from?
Awesome mate, if you are in SA, Natural Smoke, if you are outside SA, I’m not sure sorry.
Hi Aaron. Recent subscriber, loving the content, I'm powering through it all! Looking at getting my own offset and had some questions about your OK Joe. Is that the Highland or Longhorn? Apart from the charcoal basket have you made any other mods, like gasket etc? Thanks heaps.
Hey mate! It’s the longhorn, no other mods needed so far, does a great job!
JUST SUBSCRIBED TO YOUR CHANEL BOMB BRISKET
Thanks so much I appreciate that!!!
@@LownSlowBasics FOR SURE WE SHARE THE SAME PASSION FOR BBQ
Is it good to apply my dry rub on meat for pulled pork right before it goes in the Weber or is it ok to let it rest rubbed overnight in the fridge? Really like that brisket, would love to try that soon :D
You can definitely season it and let it sit in the fridge over night 👍
For those who don’t have a way to make burger mince from the trimmings, do you have any additional recommendations for what to do with the trim?
Render all the fat down for beef tallow
Awesome advice, many thanks!
Awesome 👌🏾
After watching your video, I’m excited to give smoking another go. I’ve failed twice so far with a cheap bullet smoker, but might have a bit more luck with the new offset I’ve acquired.
By cooler do you just mean esky? If I wrap it up in foil and put it in the esky, it won’t cool down too much will it?
Awesome video its helping out a lot , I actually have a chargriller combo gas and charcoal with a recently purchased offset smoker. My question to you is I just bought a 15lbs brisket I plan to cook for thanksgiving this week, about how long should something of that size should be cooked ? This is my first time ever smoking something and I hope it comes out right. Should I start it the night before or just start early in the morning ? Thank you in advance ! Cheers
You are the best ever I have a serious question I have a 9.98lb super trimmed brisket from H-e-B how long would you smoke it for and also what temperature would you keep it at I’m asking because it’s smaller then usual but want it good for Christmas for the family any ideas!?
@Low n slow
I hope u reply is watch your videos all the time lol I don’t know how to tag you
I just purchased an Oklahoma Joe Highland offset smoker. I am getting ready for my first cook. What type of wood should I use? I am from South Texas and Mesquite wood prevails. Would that type of wood be a good choice?
Where can I buy kosher salt, in my local Coles and Woolies only have sea salt flakes
Hrmm I usually get it online.
Did you mod your smoker mate to bring the temp probes through the side? Have seen people drill into them.
Nah just up through the oil hole.
Cool thanks mate have learnt a lot off your channel appreciate it. cheers
What was your temperature you used to start smoking and end the brisket with ?
Do you have a restaurant I think I’ve been there I love it
No I don’t, you may have been to low n slow American bbq in port Adelaide, they are really really good!
What brand thermometer are you using?
what type wood log did u use
Where did you get the meat thermometers inkbird bro???
www.ebay.com.au/itm/324451328953?fbclid=IwAR3XI-HH25355pHuNj_tn-oHyMQKYd67VEE-L0zvoSF0az4TVCb1d883-2A or you can get on Amazon too
@@LownSlowBasics thanks bro and the other one where you put it on the meat and grill??
@@ernieg3829 that’s the inkbird ibbq4t
@@LownSlowBasics awesome thanks
No binder for the seasoning?
Can if you want
Best Texas style brisket by a non Texan.
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