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
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!
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!
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.
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.
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 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.
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.
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.
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!
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!
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.
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.
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.
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.
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.
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.
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.
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!!!
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
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.
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?
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.
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!
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.
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!
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.
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.
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!
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.👍🏼
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.
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...!
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!
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
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!
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
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....
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!
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!!
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 👍👍👍👍👍
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 !
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 😂
Great video man👍🏻👍🏻 I made a brisket a few weeks ago and I totally messed it up, I went from a electric smoker (set and forget) to a WSM first mistake I started it at 10pm on a Friday after a work day. Yep, fell asleep 😔 Picked it up at Sam’s Club on sale for around $38 was about 15lbs. It had absolutely no flavor. I gave it all away hahaha man I totally screwed it up somehow.
Do you ever use lump for smoking in your slow n sear or the Weber summit charcoal grill? Seems like I always see people using briquettes only with some wood added.
![Competition Brisket Throwdown [Wagyu vs Prime vs Choice, Select] w/ Harry Soo |Comparison Experiment](http://i.ytimg.com/vi/p3xLGPz6zVA/mqdefault.jpg)
![Competition Brisket Throwdown [Wagyu vs Prime vs Choice, Select] w/ Harry Soo |Comparison Experiment](/img/tr.png)
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
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
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!
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.
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.
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.
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.
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 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.
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.
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!
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.
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!
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!
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.
Thank You for the tip on increasing the temp once it is foiled, and about burping the cooler. Great job as usual!
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.
Thank you for being REAL! Stuff happens and not what you are expecting.
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
Gr8 vid Justin! I'm cooking my very first brisket ever, tomorrow on my SNS kettle! Wish me luck!!!
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.
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
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.
Nice how to video Justin. Very informative. Been missing you, glad to see your back. Cheers.
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!
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.
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.
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.
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.
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
Great video! I tried this today with great results. Used your temperature and timeline suggestion. Family loved the brisket!
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.
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?
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.
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!
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.
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 !!
Great video, love the sns kettle. Awesome you providing your cooking timeline, really helps.
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!
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.
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.
Great video Justin! Will be trying your method very soon.
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.
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 Bro...
That’s exactly how me family loves our brisket!
We need a Spider 22” overview/review! Seen a few, but you’re the man we need to see it from!
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 step by step video B.B.M. looks Mmmm good!!
Thanks, buddy.
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.
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.
Great video Justin. Real good info. I have never done the fast cook. I might have to try it!!
Justin, awesome video! The production value was spot on with your edits, music and audio.
Thanks for sharing and keep up the great work!
Another great cook and review Justin!!!!
This looks like a great method! I'm going to give it a try! Great video and very well explained.
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...!
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
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.
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.
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
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!
Yes finally it’s been ages since a brisket cook !!!!
absolutely love this video so informative and well done
I am going to have to try that method. Thanks for the info.
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
Good looking brisket! And I dig that SnS kettle too. Pretty sharp!
Thx, bud.
Dang that brisket looks good. Thanks again for another great video.
LOVE your vids brother. Keep em coming. Great work!!
Awesome stuff Justin, and thanks for the timeline, great video my friend
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....
Brisket is fine. I really appreciate your honesty always. good stuff
Thanks for watching
Thanks, Justin I just ordered the Slow and Sear from your site,.
Nice cook Justin, good looking brisket.
Thanks Daryl.
Your videos are qualiy. Earned a sub. Keep up the good 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!
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!!
Love the video...great breakdown for guys like me! Love to get a hold of the SNS grill..love my Webers though!
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.
Great looking Brisket Justin !! I'm Drooling over here at The Roadhouse Lol !! Great cook Brother !! Y'all have a great Sunday !! Cheers !! 🍻👍😎
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
Great video as always. That sns kettle looks great.
I’ve been hesitant on the brisket but now after this video I think I’m going for it. Thank you !! 💪🏾
Have fun!
Thank you for going through each step
Thanks for explaining the timeline...and for this video!
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.
Awesome video. Cool gear! Thanks for the SYD rub
Thx for watching, Harry!
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
Hi, Justin, did you get the grill up to 300° for the hot and fast part with just the vents or did you add some lit coals to get the temp up_
Thanks!
Thanks for the video happy to have another video from you.
Thanks man. This is a great way to enjoy brisket
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.
Great video man👍🏻👍🏻 I made a brisket a few weeks ago and I totally messed it up, I went from a electric smoker (set and forget) to a WSM first mistake I started it at 10pm on a Friday after a work day.
Yep, fell asleep 😔
Picked it up at Sam’s Club on sale for around $38 was about 15lbs.
It had absolutely no flavor.
I gave it all away hahaha man I totally screwed it up somehow.
Look awesome! Lookin forward to getting mine!
Great video man! Thanks for sharing.
You’re back! Keep it up!
Awesome video. Any tips for doing this on a gas grill? I’m assuming I could do a similar method with indirect heat, water, and a smoke box.
Do you ever use lump for smoking in your slow n sear or the Weber summit charcoal grill? Seems like I always see people using briquettes only with some wood added.
First in history😅 solid cook man. Love seeing what you can do on those Weber’s.
Nice Weber Kettle cook Justin.
Thanks for watching, Chris.
Great video! But how is 225 considered hot and fast? Or did I miss something?
He ramped the temp up to 300 once he wrapped.
Good video. Good edit. Well done Justin