The Kettle is the ultimate grill. It’s kind of like the best of both worlds. I can make wings one day, a pork shoulder the next and then burgers on another day. I love it.
I have a Weber kettle with SnS, fireboard 2, and fan. I also have a pellet grill (woodwind 36). I can do anything I ever want, and almost all of it is set it and forget it.
Man that looks good. I love the backyard cook mantra, "I'm not a comp guy, this is going to be just fine for me." Then you make something excellent. Gorgeous brisket! I'm a foil guy myself because my family prefer the moistness over bark texture. My next one I want to try the foil boat method though and see how that goes.
Looks great Ry, I cooked a brisket for a relative overnight last week on my komado. The meat thermometer didn't alert me when it hit 203, I woke up at 3 am and it was at 209!! I rested it overnight thinking it was ruined, tried to slice it but it just fell apart. Come to find out they said it was one of the best tasting (pulled) brisket they've ever had!
Awesome! I always dry out the flat. Harry Soo gave me a suggestion of putting the probe in the flat so that way it doesn't get over cooked. Hope that helps anyone who sees this. Cheers Ry!
Hi Ry, I've been following your videos for some time now and I really like them. Your videos are informative, there's no hustle and bustle and the background music is very fitting too. I am looking forward to more videos from you. Many greetings from Austria/Europe BTW, the brisket looks very tasty. 😃
That’s awesome. Great video on a brisket on a kettle. How funny that I see this video today after I messaged you about my first try at brisket today on my offset. You rock, Ry. Keep it going.
Just got a kettle a last week and can't wait to try making brisket this summer. I've already done ribs with the help of your videos, and might have a go at pork butt tomorrow. Love your channel, Ry!
Over Father's Day I received 6 stitches at the base of my finger from a brisket trim so I'm going to be very careful next time. Great looking brisket and doing it in a kettle is always more challenging but fun. Thanks for all you do Ry.
Another Great Video sir. Thank you for doing what you do. Heading to the butcher tomorrow to get a Brisket to prepare this weekend!! Best to you and yours.
I've watched so many of your videos man. Earlier, I was searching for how to cook 3 racks of ribs on a weber kettle, and a video you did 3 years ago popped up testing a rib rack. You didn't cook on a kettle, but I still watched anyway. Man, you've come a long way over the past few years. Anyway, I have 3 beautiful baby back racks in my fridge for tomorrow. Super excited right now! I got a rack from Academy that looks like it's going to work just fine. I think I'm gonna use some skewers to space the ribs a bit so they aren't touching. BTW Kinder's The Steak Blend plus brown sugar makes a fantastic ribs rub. Don't even have to let them sit. Just rub em, and pit em on. I've been having a blast breaking in a new Weber Kettle Master Touch. I thought my pellet grill had me spoiled with the simplicity... can't compare to the flavor I get from that kettle...
Question for you(after commenting that brisket made my mouth water!) - I have a family of four, so 11 pounds is a LOT of beef. What would suggest for left overs? Freezing it? Kind of don't like the sound of that. Slice for sandwiches? Still a lot of meat. I'd love to try my hand at cooking a brisket but I just can't get over the amount of meat. Suggestions? Anyone?
@@CookingWithRy Thank you for replying. I really enjoy your channel and your professionalism...nevermind the delicious looking food you prepare! I don't have a slow and sear but may just try a brisket with coals with some wood for smoke, all banked to one side and a drip pan filled with hot water. I have an old 22" and a 26". Thinking of using the 26" as that's the one I've been using a lot lately. Any thoughts are very welcome. I'll let you know how it turns out. Keep'em coming we all are learning a lot. Paul
I am a huge fan of yours, and that brisket looks amazing!!!!! I must say I can’t get behind SNS Grills once they came out with the spin grate. It was such a gimmick that I lost all respect. I love your videos, please keep making great content!!!! 👍👍👍
Hey Ry- the flat on this looked perfect. I have often dried out the flat because I was going off feel and still felt resistant a even at 205 and by the time it was truly prone tender, it had dried out. When u pulled this at 202, was there still a little more resistance in the flat vs the point? I am trying to decide if I need to just pull when there is a little resistance still in the flat and let it continue to tenderize during the rest. Thx!
Can you do a Mississippi chuck roast smoked in a a pan with the pepperoncinis and juices? My uncle did this on his pellet traeger and itd fkn crazy good, no one even remembered what bbq sauce was when slapping on a plain white bun.
I cooked a brisket, for Father's Day, on my OK Joe. When I hit the "stall", I wrapped it and put it in my oven @250 for a few hours. I did not see a reason to use up my wood or charcoal. Did I commit a "Cardinal Sin" in grilling? By the by, my 2nd attempt at brisket turned out much better than my first. It had all of the, "jiggly,wobbly" aspects to it. Happy Father's Day!
As Harry Soo always says “a BTU is a BTU” once you wrap. The kitchen oven is the most efficient cooker you have-just so long as you’ve finished adding flavor with wood.
How does the slow and sear compare to the snake method on a longer kettle cook of 7 hours or more. Which is more consistent temp for longer cooks in your opinion?
Mr Ry! There have been times when parts of the flat aren’t probe tender but IT is rising above 200. I feel like I’m overcooking my brisky just to try and get the whole flat to probe tender. Does this ever happen to you?
Yes, that can happen. The best defense I've found for that is making sure it gets a good rest wrapped tightly to retain moisture and continue to tenderize :)
Ry! I panicked just yesterday using my 22inch Old Smokey. I was trying to make tri tip like a brisket. I got to a stall at 140°F at like the 3 hour mark. Internal temp started coming down to 137°. Any suggestions on keeping the temps where you want them?
Keep the smoker the same temp, eventually the meat will heat up, don’t worry about it. Trust the process. It always works, don’t fiddle with it too much.
There is no one way. Every cooker is different. You have to get used to your cooker in your conditions with the fuel you use. Then you have to adjust as needed. That's how I do it.
Thanks for supporting our small business and trying out our seasonings! I’m so glad you enjoyed it!
Hey Ry, appreciate you keeping the kettle grills rocking, some of us don't have traditional smokers. Great cook!
The Kettle is the ultimate grill. It’s kind of like the best of both worlds. I can make wings one day, a pork shoulder the next and then burgers on another day. I love it.
Since I got the slow n sear i rarely use my offset....it makes smoking easy...
I agree, and I’m not sure if I’m ever going to buy an offset. It seems like too much work hahaha
I have a Weber kettle with SnS, fireboard 2, and fan.
I also have a pellet grill (woodwind 36). I can do anything I ever want, and almost all of it is set it and forget it.
Man that looks good. I love the backyard cook mantra, "I'm not a comp guy, this is going to be just fine for me." Then you make something excellent. Gorgeous brisket! I'm a foil guy myself because my family prefer the moistness over bark texture. My next one I want to try the foil boat method though and see how that goes.
Yes, I enjoy the backyard approach too! I'm not a comp chef, so this is perfect for us "non-pro" guys.
made my 2nd brisket this weekend Ry, low and slow about 8 hrs cooking for a 1.5kg roast, rubbed in mustard and spg overnight, tremendous brother!
Looks great Ry, I cooked a brisket for a relative overnight last week on my komado. The meat thermometer didn't alert me when it hit 203, I woke up at 3 am and it was at 209!! I rested it overnight thinking it was ruined, tried to slice it but it just fell apart. Come to find out they said it was one of the best tasting (pulled) brisket they've ever had!
If it works, it works :)
Awesome! I always dry out the flat. Harry Soo gave me a suggestion of putting the probe in the flat so that way it doesn't get over cooked. Hope that helps anyone who sees this. Cheers Ry!
Your videos never disappoint! I’ve learned a ton about smoking/grilling on the Weber kettle from watching your videos.
Love your overnight dry brines. Many guys dont do this but I do it all the time, pretty much with everything, makes a lot of difference!
Nice looking brisket Ry! I need some for breakfast 😋
And lunch :)
Nice looking brisket Ry! That Gulf Coast Rub is excellent. I really like it.
Yeah I have three different ones and they are tasty!
You’re the man!
Hi Ry, I've been following your videos for some time now and I really like them. Your videos are informative, there's no hustle and bustle and the background music is very fitting too. I am looking forward to more videos from you.
Many greetings from Austria/Europe
BTW, the brisket looks very tasty. 😃
I appreciate that!
That’s awesome. Great video on a brisket on a kettle. How funny that I see this video today after I messaged you about my first try at brisket today on my offset. You rock, Ry. Keep it going.
Really great cook on the SnS kettle….amazing looking brisket!!! Looked delicious!
Great stuff! I just did a 9lb brisket on my Weber kettle 26 with the SNS last weekend!
Nice brisket! I have used all of the rubs from Gulf Coast Smoke and they rock! Really love the spicier rub on chicken wings.
Just got a kettle a last week and can't wait to try making brisket this summer. I've already done ribs with the help of your videos, and might have a go at pork butt tomorrow. Love your channel, Ry!
Thanks!
Nice cook! I've just bought a Slow n' Sear for my Weber kettle and have something to try for my first cook now!
Over Father's Day I received 6 stitches at the base of my finger from a brisket trim so I'm going to be very careful next time. Great looking brisket and doing it in a kettle is always more challenging but fun. Thanks for all you do Ry.
Nice cook. I just purchased my SNS Kettle and am looking forward to trying this
Great job RY! It's been years since I used foil to wrap. I smoke a ton of briskets but now I'm craving one...thanks to you. 😁
Thanks, Joe!
Another Great Video sir. Thank you for doing what you do. Heading to the butcher tomorrow to get a Brisket to prepare this weekend!! Best to you and yours.
I've watched so many of your videos man. Earlier, I was searching for how to cook 3 racks of ribs on a weber kettle, and a video you did 3 years ago popped up testing a rib rack. You didn't cook on a kettle, but I still watched anyway. Man, you've come a long way over the past few years. Anyway, I have 3 beautiful baby back racks in my fridge for tomorrow. Super excited right now! I got a rack from Academy that looks like it's going to work just fine. I think I'm gonna use some skewers to space the ribs a bit so they aren't touching. BTW Kinder's The Steak Blend plus brown sugar makes a fantastic ribs rub. Don't even have to let them sit. Just rub em, and pit em on. I've been having a blast breaking in a new Weber Kettle Master Touch. I thought my pellet grill had me spoiled with the simplicity... can't compare to the flavor I get from that kettle...
Great looking brisket on the Kettle!
Great brisket Ry congratulations 🎊🍾🎈🎉 and thanks 🙏 for your videos god bless you and your family
Sns kettle looked awesome. Brisket looked super juicy. Great cook Ry
Thanks!
Would like to know what the thoughts are on SNS vs Weber kettle
@@reg6616 I actually talk about that quite a bit in this video: ruclips.net/video/X9LmUbGq4_g/видео.html
@@CookingWithRy thank you, I wish SNS had a 26"
I tell you what Ray I love watching your videos you expire me to do different things
Thank you for sharing this I always enjoy watching these videos
The King of BBQ meats just in time for Fathers Day! Have a great Daddy Day Ry.
Awesome job sir. Love these.
Awesome brisket mate I'll be trying it this weekend cheers
Question for you(after commenting that brisket made my mouth water!) - I have a family of four, so 11 pounds is a LOT of beef. What would suggest for left overs? Freezing it? Kind of don't like the sound of that. Slice for sandwiches? Still a lot of meat. I'd love to try my hand at cooking a brisket but I just can't get over the amount of meat. Suggestions? Anyone?
Sandwiches, hash for breakfast, tacos, chili...so many uses :)
@@CookingWithRy Thank you for replying. I really enjoy your channel and your professionalism...nevermind the delicious looking food you prepare! I don't have a slow and sear but may just try a brisket with coals with some wood for smoke, all banked to one side and a drip pan filled with hot water. I have an old 22" and a 26". Thinking of using the 26" as that's the one I've been using a lot lately. Any thoughts are very welcome. I'll let you know how it turns out. Keep'em coming we all are learning a lot. Paul
Fine cook!
You're a star Ry
Fantastic video! Did you put more water in the reservoir after the initial fill up?
I don't usually do that :)
Beautiful brisket, Ry👍
Looks great! Have you tried the overnight rest in the oven at 150 degrees? Seems to be a popular rest with restaurants.
No, haven’t done that 😊
Thanks for a great video, Ry. Do you locate your ambient probe nearest the lit coals or at the other end by the unlit coals?
I try to center it on the opposite side of the kettle if possible.
Great cook, great video! Thanks Ry!!
Good evening from the UK , how many people will that brisket feed that you smoked on the video ? . Keep safe & well
Hi! I would say 10-15 depending on how hungry they are :)
@@CookingWithRy Thank you
I'm actually doing a brisket right know on my weber kettle using the slow and sear
I am a huge fan of yours, and that brisket looks amazing!!!!! I must say I can’t get behind SNS Grills once they came out with the spin grate. It was such a gimmick that I lost all respect.
I love your videos, please keep making great content!!!! 👍👍👍
Hey Ry- the flat on this looked perfect. I have often dried out the flat because I was going off feel and still felt resistant a even at 205 and by the time it was truly prone tender, it had dried out. When u pulled this at 202, was there still a little more resistance in the flat vs the point? I am trying to decide if I need to just pull when there is a little resistance still in the flat and let it continue to tenderize during the rest. Thx!
Point always feels a bit more buttery to me 😊
It's just me here and my Weber. I have yet to try a brisket. That's alot of leftovers for me. I guess I need to give it a go!
Man, that looks amazing! Can't wait to give it a try. 👍
Nice cook!
Can you do a Mississippi chuck roast smoked in a a pan with the pepperoncinis and juices? My uncle did this on his pellet traeger and itd fkn crazy good, no one even remembered what bbq sauce was when slapping on a plain white bun.
I cooked a brisket, for Father's Day, on my OK Joe. When I hit the "stall", I wrapped it and put it in my oven @250 for a few hours. I did not see a reason to use up my wood or charcoal. Did I commit a "Cardinal Sin" in grilling? By the by, my 2nd attempt at brisket turned out much better than my first. It had all of the, "jiggly,wobbly" aspects to it. Happy Father's Day!
As Harry Soo always says “a BTU is a BTU” once you wrap. The kitchen oven is the most efficient cooker you have-just so long as you’ve finished adding flavor with wood.
Super made looks really delicious great 👍👍🇩🇪🇩🇪
Will the slow and sear work with a 22 Weber kettle? If so would it work as well as it does in the sns grill? Thanks great video as always.
Yes I've used it many times in the Weber. Works great :)
@@CookingWithRy thank you for the reply. As always enjoy your style of your videos and your cooks. Thanks keep up the good work
Great brisket Ry
Excellent video ry
Thanks!
Great recipe, thanks for sharing 😀
Great job Sir.
What is your favorite cooker to make brisket and why?
The Lone Star Grillz offset. Just pure wood flavor :)
As always another good smoke 👍🏻👊🏻
How does the slow and sear compare to the snake method on a longer kettle cook of 7 hours or more. Which is more consistent temp for longer cooks in your opinion?
I’ve had better results using the SnS.
Mr Ry! There have been times when parts of the flat aren’t probe tender but IT is rising above 200. I feel like I’m overcooking my brisky just to try and get the whole flat to probe tender. Does this ever happen to you?
Yes, that can happen. The best defense I've found for that is making sure it gets a good rest wrapped tightly to retain moisture and continue to tenderize :)
One day I want to try my hand at brisket,you make it look easy
You can totally do it 👍
Yuuumm!! This looks really tasty!
Thanks!
Ry! I panicked just yesterday using my 22inch Old Smokey. I was trying to make tri tip like a brisket. I got to a stall at 140°F at like the 3 hour mark. Internal temp started coming down to 137°. Any suggestions on keeping the temps where you want them?
I've never used the Old Smokey so I'm not familiar with how it cooks.
Keep the smoker the same temp, eventually the meat will heat up, don’t worry about it. Trust the process. It always works, don’t fiddle with it too much.
How long was the cook time on that?
Around 9 hours
@@richj011 thanks for telling me miss it.
Hey Ry, where do you get your wood for smoking?
I'm fortunate to have a local supplier: thewoodshedoc.com/
@@CookingWithRy is that where your smaller splits from from also?
@@dezal06 Yes. They will cut half length.
What kind of charcoal do you use?
Regular Kingsford.
Great looking brisket and video. 👍😎
Glad you enjoyed it :)
Looking great 🇿🇦
I get to be here for a new Ry vid and it's a brisket on a kettle?!?! Looks like I know exactly what I'm doing on the 4th.
What type of knives do you prefer to slice your Brisket?
I use a 12 inch Victorinox slicer.
Hi Ry, what size is your SNS?
It's a standard 22 inch :)
You’re definitely almost convincing me to get that sns kettle
Awesome!
Look delicious 👍 👌 💯
Munich Germany 🍻 🍻 🍻
Nice intro!
Nice finally no brown sugar, honey or maple syrup. This is something I would actually try.
I think this video would have been more beneficial if you went into depth on how to keep the temperatures consistent with a kettle style grill.
There is no one way. Every cooker is different. You have to get used to your cooker in your conditions with the fuel you use. Then you have to adjust as needed. That's how I do it.
Yum..
Greetings from argentina.
Greetings!
fat side down to start?
Yes. I generally do fat side down.
mmm
Ry, Fahrenheit 451. The movie. Your paper is safe.
That’s book paper, but I’m fairly sure it wouldn’t ignite. I’ve had it scorch before so it’s just personal preference 😊
You should use natural lump charcoal.
I prefer briquettes for low temp cooks since they burn at a predictable rate.
👍👍❤
:)
That is a beautiful brisket. Awesome job as usual Ry. I gotta make one of these soon!