Slow ’N Sear Kettle Brisket! Hot & Fast Brisket wrapped in Foil | Experiment #1 SNS Grills
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- Опубликовано: 6 окт 2024
- Today we’re smoking brisket on the Slow ’N Sear kettle by SNS Grills using Harry Soo’s Competition Brisket rub. Today’s brisket experiment will be making Hot & Fast brisket wrapped in foil & AND Low & Slow brisket on the same brisket using the Slow ’N Sear in the SNS Grills kettle (that will make sense when you watch the video). Curious to see how brisket smokes on the SnS Grills Slow ’N Sear kettle vs Weber kettle briskets I’ve smoked in the past. One nice thing is since this is the only brisket ever cooked on the Slow ’N Sear kettle, it’s guaranteed to be the best brisket ever! (Well, at least on the SNS kettle. lol.)
🔴✅ Slow ’N Sear Kettle Grill tinyurl.com/y8...
✅✅ Slow N Sear
(AMZN) tinyurl.com/y7...
(SNS Grills) tinyurl.com/y7...
✅✅ Thermoworks Smoke x4 bit.ly/3NVirVV
✅✅ Harry Soo’s Moola Beef Rub amzn.to/2xy95qQ
✅✅ Cambro type insulated carrier amzn.to/2YrbmBq
✅✅ Coleman (cheaper Cambro alternative) amzn.to/3fjaqpu
✅✅ My full review video of the Slow ’N Sear Kettle- • Slow 'N Sear Kettle re...
The video was filmed using:
Canon 90D amzn.to/2neGwgJ
Rode Wireless Go mic amzn.to/2nogwzI
Amazing Music for RUclipsrs (click for free trial)! share.epidemics...
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*Disclosure and Attribution:
As an Amazon Associate I earn from qualifying purchases. I have similar arrangements with other companies so affiliate links may apply.
#SnSkettle #KettleBrisket #SlowNSearKettle
Thanks for all the support, my friends. If you use these affiliate links, the bbq gods will turn you pot roast back into a brisket. ;-)
🔴✅ Slow ’N Sear Kettle Grill tinyurl.com/y8d7yc7g
✅✅ Slow N Sear (AMZN) tinyurl.com/y7blk9hb
(SNS Grills) tinyurl.com/y7blk9hb
✅✅ Thermoworks Smoke x4 tinyurl.com/tyo8x5r
✅✅ Harry Soo’s Moola Beef Rub amzn.to/2xy95qQ
✅✅ Cambro type insulated carrier amzn.to/2YrbmBq
✅✅ Coleman (cheaper Cambro alternative) amzn.to/3fjaqpu
✅✅ My full review video of the Slow ’N Sear Kettle- ruclips.net/video/p0NUzkRN7wA/видео.html
I think the long rest time cooks it longer so maybe pulling a little earlier works fine
This is one of the most and efficient tutorial videos i seen in a while. Well explained through out and easy guidance...im gonna have to keep my eyes 👀 on you more often.
That moment in the video where you pause it, start taking notes in an Excel file to get an accurate capture of the timing and go back and forth to make sure you capture temperature etc.......and Justin just puts up a solid screen shot capable graphic and makes the world a better place! Excellent video as always and looking forward to finally getting a brisket done right........4th times a charm!
See it jiggle, watch it wiggle... That thing was dancin! This is Brisket 101. One of the barriers to cooking brisket, especially for beginners is the sheer amount of time involved. More time for things to go wrong. When I have a novice ask me about cooking brisket, I'm going to send them right here. Clear, concise and virtually foolproof. Great job!
Thanks David
Great video Justin, and I really liked the change in music styles. The brisket looked fantastic!
I figured you would! lol.
Well see there? Now I had to go back just to check out the music. That's ok, I watch BBM reruns all the time.
Justin you have simplified a brisket cook down to all you need to get excellent results. Back when I was researching a brisket cook, I ran across instructions that ran for pages meandering all over the place. In the end they were confusing leaving me uncertain. You have clearly and concisely covered a no fail way to cook an awesome brisket . Thanks.
one of the best step by step guides on how to smoke an amazing tender brisket I've come across on YT. thank you so much.
If that came in a 26", I'd be all over it. I have a 22" Weber, and while this is pretty sweet....the SNS Kettle is a bit much for a more lateral purchase. I like some of the features...the probe port, better temp gauge, etc....go 26" and I'm in! What am I talking about.....I just bought a 48" Assassin grill. I can't afford anything else. lol. Great content....
I have the slow n sear basket with removable water pan and the porcelain roast n sear and I love them. That SNS grill looks awesome! Great cook that brisket looked delicious!
Thanks for sharing, I enjoyed the video!
I really like the look of the SNS kettle. I just don't see the value of a higher price point compared to a Weber. I mean.. if someone gifted me one, I'd be happy as can be lol. Glad you're liking it though. I'm sure it's a nice little cooker.
Yeah, I'm enjoying it alot. I wish Weber had done all these mods a long time ago...
Thanks, Stone Mountain BBQ. I appreciate you watching and leaving a comment.
It’s priced competitively with the 219-249 master touch. Except the SNS comes with a stainless steel grate, side table and other improvements that Weber should have made long ago.
I have had both tender and chewy fried steak textured pot roasts. Recently I pulled a Harry Soo. I was smoking a pork butt and got tired of burning fuel. When it got to 180F, I put it in a slow cooker on low for a while. By that time it was done. When you see your fuel stash dwindle and wonder where you are going to get more. It can make you start to reserve the good stuff for smoke flavor and get the heat from an oven or a slow cooker.
Another great cook Justin! You've provided me with many good tips throughout the years. After doing quite a few briskets myself, I've found separating the two muscles key to my cooks. Not only am I able to get rub all around, I found the point is almost always "done" about an hour before the flat. Perfect slices every time. Keep up the great videos man!
Thank you for showing us more about this grill, I preordered it after your initial video on it and can't wait! It'll be my first grill that I can use as a smoker. Appreciate all the tips you pass along in your videos.
Another great video Justin! I have always done the low-n-slow until done (usually 9-12 hours). I'm using this method next time. Thanks
Let me know how it turns out, Todd.
I just tried your method last weekend for my first brisket, and it turned out great! Thank you for your dedication to the culinary arts!
I always enjoy your videos but this one is a true gem giving all them tips and guidelines wow I truly think you make the most entertaining and have the best cinematography in the whole RUclips bbq video world and I do faithfully watch all your buddies aswell just wish I was your neighbor 😀👍 keep it up Justin next level!
Where's mine? It's almost lunchtime. That looks really good. I think many will appreciate the timeline/cook template that you provided. I heard that the easiest resting method is to cool on a wire rack, still wrapped, until the temp falls into the mid-170's - then wrap and insulate it for the remainder of the resting period. Take care, Justin.
Yep that’s a great way to do it
I cooked a point today using your recipe. The only thing I changed was my start time and I wrapped in paper instead of foil. It was the best cooked brisket I've done. Thank you Justin - you rock!
Thank You for the tip on increasing the temp once it is foiled, and about burping the cooler. Great job as usual!
I sure liked this cook. My last brisket was over 12 hours. It came out perfect but it was an over nighter. Now I can do it in 8 hours and have it ready for din din. Thx bud. Love your honesty.
Fantastic job once again Justin! Thanks as always for putting these videos out, I always learn something that helps me be a better cook. I've been doing this for 30+ years and never stop learning.
BucStart thanks, BucStart.
Great video as always. The SnS kettle looks really awesome. Unfortunately, I emailed them at the address on their website with a couple of questions and never got a response. I took this to be a fairly reliable indicator of the kind of service I'd get if I bought one and had a problem. As such, I'm going to spend a few hundred to rehab my ancient Weber kettle rather than roll the dice on their product.
I've used this method with good results. Thanks for the reminder for let the steam out when you pull the brisket or it will continue to cook. That seems to always happen to me. Great video as always, Justin.
Bam! Great job Justin! That brisket had more jiggle than me doing some jumping Jack's! That grill looks like it's built like a tank! I had Harry's rub in Lubbock at a competition cook a couple of years ago and it's really flavorful. Nice job buddy.👍🏼
Thanks Joe, I really appreciate that, my friend.
this was extremely helpful, sounds a bit like the 3,2,1 method for ribs... but 4,3,2ish for the brisket with a bit of adjusting temps.
exactly!
Really great stuff Justin. I usually go low and slow the entire way (with a crutch passed the plateau) and typically, I don't mind softer bark on brisket or pork shoulder, as long as the texture and moistness (is that a word?) of the final product offsets that variable. My next brisket will be made according to this formula. Thanks again - your tips and honest reviews have significantly increased my BBQ prowess and the reason I now own a Weber Summit Charcoal grilling center. Keep up the great work; cheers from Maryland.
Hey Justin! I cook mostly pork shoulders using foil to wrap and have found after taking off the cooker, opening the foil and letting the steam out for several minutes (ok, maybe 20), stopping the "pressure cooker" effect, then closing them up and storing until eating works well. The pork still probes more tender after than when initially taken from the smoker (hint), so I figure it's part of the process using the Texas crutch. I'm not a brisket cooker (yet), but thinking that big hunk of beef will react much the same. Have fun!
Hello there; This is Tim Williams and I've asked the people from SNS Grills were they planning on making a 26 in. Kettle grill because I like cooking with a larger Kettle grill. So far I like the 22 in that you're using for cooking the brisket Thanks for your demonstration and I look forward to see you do more on the SNS Grill Have a great day.
Hi Justin ! that was an awesome cook you did there. and as mentioned before realy great adding the time line. That makes me want to try it myself .. alltho i am scarred to fail it when a brisket at 7 kilos cost about 200 dollars here in Sweden. But i have learned alot from your videos and i will try it some day... Thanks for making the video.
Someone asked on a UK Facebook group this morning who people’s go to’s for BBQ videos are. You and TRoy came up on nearly everyone’s lists.😊👍
Thanks Garry. That makes me very happy. Appreciate you sharing.
Baby Back Maniac your welcome brother.
We need a Spider 22” overview/review! Seen a few, but you’re the man we need to see it from!
Gr8 vid Justin! I'm cooking my very first brisket ever, tomorrow on my SNS kettle! Wish me luck!!!
Excellent Excellent video Justin. I really appreciate the general timeline you laid out for people. You do a great job of teaching and explaining how to do things. I've got a similar technique for my pork butts almost down to the minute and it hasn't failed me yet. I utilize a BBQ Guru on a vertical 55 gallon drum that is just amazing. Its set it and forget it like a pellet cooker but with charcoal and wood. Been a while since we've seen you, welcome back!!!
Thanks Blue Piggy. i appreciate the comment.
Another great cook and video my friend! Really enjoy watching and learning from ya. Keep up the good work brother!
Thanks Justin. Appreciate you watching
Great video. Very nice smoke ring on that brisket. Just put together my SNS Kettle and can’t wait to do some cooks on it. For being “too tender” your brisket was still super juicy! When I cook to tenderness I always vent the foil until I can’t see any more steam to stop the cooking, then wrap it back up to rest in the Cambro.
Great tip. Thanks, Mike.
Very nice.. Good point..open foil even for a few and close it back up , then into the cooler.. center will still be 200 but will distribute heat and stay hot
Watched and enjoyed your videos. I love grilling to the point I drive the wife crazy cause I try to make her food awesome. Your videos make my cooks better. It’s just about fun! I just bought the 26 and the sns. I wish it had a better base/shelf. Thinking about making a cart. Keep grilling!
Great video. Did my first brisket this weekend ( sadly only the point, couldn't get a whole packer over here ) did it low and slow all the time. Took it off at 203 when it probed tender, put it in the cooler to rest and when I took it out to cut probed again just to check and I knew right away I messed up. Totally dry. So next time I think I will try this method to save some time and get it juicy. Also use your tip to burp the cooler to make sure it doesn't keep cooking to much.
Raised on Central Texas Brisket before it was hip. It was our meat candy in the 70s and 80s moved to Va ln 86 nobody knew what Brisket was and hard to find good size. Only way was local Farm till the mid 90s now just about any good Grocery store has them. Brisket and Chicken fried Steak make me homesick great video Justin. Harry S. Rub is it when I don't do the CT Salt and Pepper.
Thanks Justin, love your videos! Have you ever tried this method with butchers paper instead of foil? Wonder if that would help the bark but at the expense of moisture perhaps? Maybe a good video idea for you?
Nice how to video Justin. Very informative. Been missing you, glad to see your back. Cheers.
I almost could smell it in the end :-) ! I'm going to cook my first brisket this way on the 4th of July !! Thanks for the video Justin !!
Looks like you nailed it from here! Thanks for the great video. I’ll be going back to this when I start defrosting my point sitting in the freezer. 🤘
Great video! I tried this today with great results. Used your temperature and timeline suggestion. Family loved the brisket!
Great video as always learn something every time I watch. I will try this on my kettle just for fun. Usually use one of my WSM. Have a great Father's day next weekend!!!! Greetings from Knoxville Tn.
Thanks Duane. Happy Father's Day to you too.
Great video Bro...
That’s exactly how me family loves our brisket!
Great video, love the sns kettle. Awesome you providing your cooking timeline, really helps.
Great video Justin. I am new to BBQ since I have been home a lot these past few months. During this time a came across your channel. I am currently cooking on a Traeger which I am very happy with. I am looking to add a charcoal grill also. At the moment it is a toss up between the Weber master touch and the SNS grill you are using but leaning toward the SNS. Thank you for all that you do. Be safe.
Brisket is fine. I really appreciate your honesty always. good stuff
Thanks for watching
Love the videos they are extremely helpful! Can you go a video showing how you refuel your Slow N Sear? I don’t see many videos showing that part and it would be helpful to not mess up a good slow smoke in the middle of a cook lol
Great video Justin! Will be trying your method very soon.
Thank you for being REAL! Stuff happens and not what you are expecting.
Great looking Brisket Justin !! I'm Drooling over here at The Roadhouse Lol !! Great cook Brother !! Y'all have a great Sunday !! Cheers !! 🍻👍😎
Dude that looks really good...I like the helpful tips on this...I can’t seem to ever get a brisket how I want and ima give this one a try maybe come Father’s Day...thanks bud
Dude this was a great cook and ya I forget to burp the baby once in a while when I put it straight in the cambro also!! But dude that brisket still looked epic!! Very solid cook still bro and thanks for sharing your time line!!
I am going to have to try that method. Thanks for the info.
Looks Great...! Love the video, I am interested in a smoker. Would smoke a lake trout on this, smoker looks fabulous! Very informative..thank you for the great review...!
Justin, awesome video! The production value was spot on with your edits, music and audio.
Thanks for sharing and keep up the great work!
This looks like a great method! I'm going to give it a try! Great video and very well explained.
absolutely love this video so informative and well done
Girlfriend bought me a slow n sear yesterday for Father's Day. Should get it in a couple days and can't wait to use it.
Nice informative cook Justin ! Glad to see ya back posting videos. I was starting to wonder about ya.
You are too kind. Been a rough month over here. Thanks for watching.
Fantastic video! I did my own hot and fast brisket at the weekend in the UK, and i was probably 25 degF higher than you. Will definitely go a bit lower next time, and great tip about burping the brisket. Keep up the great work Justin!
I’ve been hesitant on the brisket but now after this video I think I’m going for it. Thank you !! 💪🏾
Have fun!
Great video Justin. Real good info. I have never done the fast cook. I might have to try it!!
Great video Mr. Maniac. Really enjoyed this one. Just added a jumbo Joe to the fleet. BBQing it really is a sickness, isn’t? Keep up the great work.
Awesome cook as always, really informative video. Just did a brisket during the week (prime packer from Costco - mmmm) using very similar method, came out great - I think Pecan wood makes the best flavor for brisket. I don't know how to wait 2-4 hours while the meat sits resting, the best I can do is about an hour. Keep 'em coming!
Nice cook Justin, good looking brisket.
Thanks Daryl.
Thanks, Justin I just ordered the Slow and Sear from your site,.
Another great cook and review Justin!!!!
Great step by step video B.B.M. looks Mmmm good!!
Thanks, buddy.
Wow, an awesome blueprint for me to follow. Best. Brisket. Video. Ever! I'm gonna do one myself. Thanks for such a valuable video :) Big thumbs up 👍👍👍👍👍
Thanks for watching, Peter. Shot entirely on 90d except that top down shot when I was putting the brisket on the grill.
Great Job as always Justin! It would be a dream to come over your house for dinner! I never had a Pot Roast come out like that! If anyone complains show them the Door 🚪👍🙏
Thanks, Jim
Outstanding as always, brother! Great walkthrough on the cook process along with explanations. Finishing at hotter temps always makes it harder to nail the cook but you did a great job. The first 30-60 minute resting tip is really important I think. Btw your Cambro is like waaaaaay cooler (no pun intended) than mine. What’s up with that? 😂 Love ya, brother 👍🏼
Thanks for watching, Michael. Have a great week, my friend.
Great information. I like the cold butter tip. Glad you mentioned about how meat - Especially beef will continue to cook if you don’t vent or burp right after pulling it ...been there done that - still ate it 😂
It’s a tough job eating brisket, but we do it. Lol. Hope you are well, Louis.
Hey Justin that was a nice looking brisket. Thanks for the tips, maybe one day I'll get brave & try to cook a brisket.😀
Do it! You’ll never look back
Yes finally it’s been ages since a brisket cook !!!!
Justin , that kettle looks cool ! Tell David I need one in Iowa ! Great tips on the guideline and explanation on the whole process! Nice jiggle on that bad boy ! I love Pecan on beef! Nice job Jason ( channeling my inner James ! ) LOL ! Great cook ! I’m sure Mrs Maniac and Jr Maniac will suffer along with you to eat this brisket !
Lol they bravely fought through the over cooked ness. Lol Thank you for watching, Kent
Hey, just chiming in to say I use the exact same method and timeline when I do brisket on my Weber (with S&S insert). Great, consistent results, and as an added benefit I can drink more than one glass of whiskey when I'm not completely sleep-deprived. Win win!
lol. thanks Jeff.
I was looking for a new Webber grill and got ads for this brand this morning lol. Thanks for the video
Thanks for watching.
Thanks for the video Justin. I recently saw a video where the guy said to bury the wood chunks in the charcoal instead of putting on top, as that allows the wood to be smothered and smoke more, vs being on top and burning, with less smoke... have you found this to be true?
Thanks again for all the love on the SNS kettle. Got mine a week ago and already did my first pork shoulder. Turned out well for my first one, but definitely learned from some mistakes I made.
Thanks again, keep the awesome vids coming.
Daniel
Dang that brisket looks good. Thanks again for another great video.
Thanks for explaining the timeline...and for this video!
Nice Weber Kettle cook Justin.
Thanks for watching, Chris.
Hey thanks for this, I appreciate the mix of low and slow and fast. I did something similar with pork shoulder yesterday for pulled pork, lost my patience, still took 9.5 hrs for 4lb.
My pleasure.
Baby back, pleaseeeeee do a comparison between SnS and new weber diffuser platte. To my eyes if they work the same i get back the full grill space on my master touch.
Your videos are qualiy. Earned a sub. Keep up the good work
Thank you for going through each step
LOVE your vids brother. Keep em coming. Great work!!
Great looking brisket Justin!
Thx bud. I recently went backed and watched some of our old collabs with Troy... guess I was feeling nostalgic. Hope you are doing well
Awesome stuff Justin, and thanks for the timeline, great video my friend
Love the video...great breakdown for guys like me! Love to get a hold of the SNS grill..love my Webers though!
Good looking brisket! And I dig that SnS kettle too. Pretty sharp!
Thx, bud.
Thanks man. This is a great way to enjoy brisket
Love the video, Justin! I just ordered an SnS Kettle Grill along with a Billows temperature controller fan and Thermoworks Signals thermometer and I can’t wait to try this brisket cooking method. Would love to see more videos with the SnS Kettle, perhaps while also using a temperature control fan in the smoke port. 🙂
Also, would cooking a brisket entirely using the low and slow method in the SnS Kettle be much different in smell, taste, or tenderness compared to the method in this video or no? I know it would take much longer.
Dude, you have a damn good channel! Very entertaining and educating.
That obnoxious cranium guy could learn a lot from you. I guess that
explains why you have 6 times more subs than he does. Keep up the great
videos!! By the way, I have used my new SnS and stainless
drip/roasting pan twice. These things will definitely outlast me!
Justin your awesome buddy, been missing your content brother and thank you for the breakdown of “hot and fast”! 👍👊
Thx, Bobby
Justin - one of your best videos yet! Instructional but not “preaching “. I get that product reviews might be more fun but this is honestly a great how to, and I really enjoyed it! Also, who cut your hair, man?
Thx John. My hair lady is back...life is good. Funny how many comments I’ve gotten
Jason, oops I meant Justin one of your best ones yet. Yeah, the joke never gets old. Love ya man.
That’s pretty cool, I’ve never followed a timeline but it seems like it works out pretty well. The grill looks good as well, but my bro and sear and kettles work fine hah. Awesome job brother!
I didn't really realize I was following a timeline until about the 5th time I did it and I realized I was always wrapping around lunch. I didn't mention this in the video but a few years ago I went to Myron Mixon's class at his house and found out he pretty much cooks by the clock. It's very similar except he cooks at 300 the entire time.