Beginner Smoked Brisket on a Gas Grill
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- Опубликовано: 2 янв 2020
- A step-by-step guide on how to cook a beginner smoked brisket on a gas grill. This video is mostly for the backyard bbq guy or gal that is new or just starting out with making smoked brisket or for those of you who don't own a smoker and would like to try it out on a gas grill.
I was very impressed with the results.
Get more recipes at www.thebeardedhiker.com
In this video:
Gas Grill: amzn.to/47Xi2ZY
Smoker Tube: amzn.to/3GnmvcR
Tender Quick: amzn.to/3sTthEb
Meat Thermometer: amzn.to/3N59dpb
Some of the gear I use
Kudu Grill: bit.ly/kudugrilljaxx
Pit barrel Cooker: amzn.to/3uKyUot
My favorite kitchens knives (expensive but awesome)
Little boy Shun: amzn.to/2CSV4aS
Big boy Shun: amzn.to/4a0whix
Link to other gadgets I use
www.amazon.com/shop/jaxxdrinkh20
≋R≋u≋b≋ ≋A≋m≋o≋u≋n≋t≋s≋
1/3 cup of salt
1/4 cup of pepper
1/4 teaspoon of tender quick or MSG
#brisket #beginner #smokedbrisket #gasgrill
#bbq #bbqlovers #bbqnation # #bbqfood #bbqpork #bbqlover #BBQs #bbqseason #bbqbrotherhood #bbqrub #bbqsmoker #bbqgrill #bbqbrethren
Song title Cantina Blues by Kevin MacLeod
Music is shareware supplied by incompetech.com/ and is used with their permission. 
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I've been too intimidated to try to smoke a brisket on my gas grill. No longer my friend thanks to this awesome video! Thank you so much!
You are very welcome sir.. You got this!
Followed the instructions today. I created my own smoking box from another youtube video. Everything worked like a charm. Thanks for the detailed instructions. Brisket came out great today!
Dude, this is a great tutorial! Many folks might not own a smoker so they shy away from doing a brisket, but you’ve shown them that it can be done and enjoyed! Great job!!
Thanks for the comment Brian you are too kind. That being said after having your brisket the other day, well let's just say "back to the drawing board for me"
Thanks for sharing! I just started dabbling in using smoker box with the gas grill a couple weeks ago. My 13lb brisket turned out awesome tonight thanks to your video! Took about 6 hours on my grill and 2 hours rest.
Love to hear that Brad! Thanks for the feedback. Let that smoke roll!
Didn't even think it was possible with a gas BBQ but that looks pretty damn good, definitely better than no brisket! Thanks
I did the exact same thing my first time. Didn’t soak my wood chips or put a grease catch and had a wood and grease fire. Thankfully I noticed soon enough to pull it and wrap it before it was a total loss. That wrap at the end with the cooler is key imo. Tender as tender can be. Good vid.
Excelllent Tutorial !!! I’m inspired and looking forward to making this ASAP. I’ll update you post experiment. Thanks!
I'm on duty in a semi-rural area, low call volume. Imma try to do this for my crews today. I've boiled a ton of crawfish and shrimp, grilled a buncha burgers. I'm a rookie at doing brisket. Wish me luck and pop a cold one for me, cuz I caint.
Will do my friend and good luck to you.
How did it go?
@@carlosaracelylarios2518 actually not bad. They gobbled every bit of it.
You're a legend @@traumajock
Beautiful video guide, lovely is an understatement! ❤❤❤
Great video! I will definitely be trying that soon! 🤘
Great video man, gonna give this a go in the next week. Also the best pronunciation of Wostershire sauce from an American I've ever heard. Much love from Ireland 🇮🇪
I've been wanting to do my first ever brisket...this helps a bunch. Thanks for sharing!!
You are so welcome!
Excellent I will try it this sunday. We'll see how it comes out.
Thanks for all the detailed information! Two days ago, I finally tried my first brisket and it came out great!! Better than I expected. I smoked it for a complete time of about 10hrs. I can tell you that when I cut it, there was a good ring and when I did the pull text it just came apart so easy.
Great to hear it!!!
Wow, that was a big brisket and you did a great job using the gas grill! Nice color, nice bark and very juicy!
Thanks Rus and thank you for helping me out with your knowledge man. Looking forward to Sunday's Videos! :)
Fantastic video - thank you.
Good stuff my friend. you did a great job on this video.
Keep up the fun videos, Happy New Year and have a blessed weekend.
Dale
Hey Dale thank you for the comment.. Happy New Year to you as well.
Thank you. Followed your guide video and came out great. Almost 17 lbs took aboit 15 hours on the grill and 1 hour rest...
Right on! I'm so glad it worked out for you. Thank you so much for your feed back Joe.
Pretty cool Jaxx, that was a good sized brisket, turned out really juicy and tender on the gas grill. Great walkthrough on the basics and where there's heat you can cook. Can't wait to see the burnt ends. Have a great weekend brother!
I ended up doing the burnt ends the next day. Didn't shoot a video of it though.. Dang it.. I guess I'll have to do another brisket soon.. :) Thanks for the comment brother.
Thank you so much!😊 Your video was perfect for showing me how to set up my grill to cook my 12lb whole brisket. It came out spectacular 🎉! I used an aluminum disposable loaf pan that I poked full of holes to hold my hard wood chips. Smoked beautifully 😍
Fantastic!!!!!
Thanks for the video I have been looking for a way to do a brisket on a gas grill! Very informative and I think I will be trying this very soon 😏
Glad it was helpful!
Really nice bark and great tutorial for the gas folks.
Thanks for the comment. I really was surprised by the results. A little light on the smoke ring but otherwise I'd call it a success.
I will be trying this
Thank you for this video!! We have a gas grill, and I wanted to learn how to do it right!!
You are so welcome!
I'm looking to get a grill. My 21 yo son loves to smoke things and wants a charcoal grill/smoker. I want a propane grill. I have watched other videos saying you can't do a brisket on a propane grill with a smoke box/foil smoker pouch/etc. I came across your video and I think we CAN smoke on the propane grill now. Best of both worlds.
You absolutely can - dooo iiitttt!!!
Nice video! Like the details
great vid for a beginner like me, who ate brisket before but never cooked it!
you got some tips from just about some of the best youtubers around, rock on brother
Those guys are great and very knowledgable. Thanks for the comment Albert.
Very nicely done. Looks amazing.,✌️
Thank you. I will do it again and try with some different rubs.. or maybe even try smoking it in a pan. This weekend I had some of the best brisket I've ever had that was smoked in pan with it on juices.. #SmokehouseBayouSmokedMeats
Nicely done Jaxx...this is gonna help quite a few peeps for sure!
Thank you for taking a look at it Booger.
Looks great Jaxx
Thank you for the comment man.
I bought this as my first propane grill. It's been a fun, learning experience ruclips.net/user/postUgkxCx5fHawkK9OoV-ojFrY8JLnZrFwAmvUt . I think it's a bit too pricey after looking at other grills, but it wasn't hard to put together and it works really well. I love the side burner option for heating food during a power outage. I have an electric stove and live in the South (Hurricane season), so this was a bonus. I also bought a cover for it and it has protected it nicely (the Char Broil All-Season Grill Cover 3-4 Burner: Large). Every few grill sessions, I take the rack (or grate) and burner covers off and clean them with a non-abrasive scrubby and mild soap. I wipe the excess off of the bottom as well, taking care to avoid the gas and pilot lines.
I have had this grill since 2013 and yes, I did have to replace the ignition, but that was 2 years ago. This has been a flawless, absolutely flawless grill for me. I do keep it covered, both with an actual cover and under a patio. I live on the very, very humid Gulf coast, so parts on grills have to be replace periodically, regardless. If you've only had it 3 months, I would get on the horn with them or the place where you bought the grill.
Many thanks for your time and efforts, I'm having a crack at my first one on Xmas day, and I'm using a whole Porterhouse instead of over-the-top expensive Brisket! {I'm an ex Butcher!} I will leave most of the fat on and render it off, it's a totally different fat than the Brisket, I've saved some prunings off a Plum Tree for the smoking, thanks so much!!
Great looking brisket bro. This would be a first for me too on a gas grill.
I'll admit I was a skeptic but I was very happy with the results and would do again.
Ok! I just watched this again and took notes! Lol! I’m gonna try to smoke this brisket on my gas grill in the morning! I tried to find the tube for pellets (no luck) but do have smoker box and both pellets and wood chips! I’ll let u know how this comes out but I’m a little nervous since last and only time I tried it just wasn’t that great! If anyone sees this tomorrow cross finger or say prayers it comes out! ;) Also I’m making backed beans from scratch (never tried this before)!!! Thanks again for this vid!!!!
I can't wait to hear how it turns out Klarity - it'll be bomb!!!
How did it turn out?
Nice video I will be doing my brisket in a few days I will be trusting the process I will let u know how it turns out . never done one b4 wish me luck lol no pressure lol
Excellent work
Thank you!
Well done! Nice instructional video that shows what you can accomplish with a little improvisation. Love the comment about management getting onto you for talking with your mouth full. Lol. Again, well done!
Glad you enjoyed it!
As an avid griller who recently switched from Traeger+ to Asmoke, I've noticed a significant difference in my grilling experience. The Asmoke Essential Pellet Grill has truly enhanced the flavors of my smoked meats, thanks to the various wood pellet options it offers. The precise temperature control feature is a game-changer, making my grilling process smoother and more enjoyable. I also appreciate the convenience of the rechargeable battery, allowing me to grill anywhere without having to worry about power. It's not just a grill, it's a complete outdoor cooking solution. I'm excited to explore more recipes and share my own via the app. I'm definitely a happier griller with Asmoke. #Asmoke
thank y'all for the amazing advice im doing my first brisket Saturday let ya know how it goes!
Yes! I wanna hear all about it!
Great video, as someone who lives in a condo where you con only use propane this video was awesome.
Glad it was helpful!
Yup my first time smoking brisket. As of right now wish me the best
You got this - let me know how it turns out!
Thanks I have done my first ever smoke, only have a gas turbo 10, worked out real good doing another brisket Sunday. Only problem I found the bbq has lots of gaps so needs extra time to cook.
Nice! I would love to see your brisket!!!! If you have Instagram, use #jaxxalicious!!
Thank you for this video! One question I have, and apologies if you already addressed it, is if I am using a smoker box should I expect to have to add more wood chips? If so how do you get the new chips smoking without having to turn up the heat for some period of time? Thank you again this video is great!
I'm new to your channel I watched your brisket video and how you smoked it I have a gas grill similar to yours it not a Weber and I always wanted to know how you could smoke on a gas grill a simple and easy way thank you for the advice it was really helpful.
Hey Antoine thank you sir for the positive comment my friend.
I’m SOOO EXCITED now to try this!! I tried last year to smoke brisket on my propane grill but you did some things I didn’t and I did some things you didn’t’ lol! I’m hopeful if I’m able to just follow your directions mine will be as food as yours looked! I have everything I need to make this happen except the msg but I’ll find it before I try this! Plan to do it this week so I’ll let ya know! Wish me luck PLEASE! ;)
Hey good luck. I believe you will do just fine. Please do let me know how it goes.
I tried one last summer and it did fast food BUT why did it take almost 18 hours! I now have the smoker box but I used the foil packets. I just want it to turn out so bad! I’ll do mine Tuesday or Wednesday for sure and let u know! Thanks again for all the help!
whoo that is great video man.
Glad you enjoyed it
thumbs up shared perfect done the way i ;like it great job brother
Thank you Drew. I hope you are staying warm up there buddy!
Wow that was great. Do you have a video on brisket burnt ends? That would be great...
Thank you!! Greetings from ARGENTINA 🇦🇷
Welcome!
Watched this while testing a Solo Stove Campfire in the woods. I might have to do a VR on this as I have done this before.
Please do man. I would love to know how yours turned out. I was really surprised at the results. Not as big of a smoke ring as I would have liked but all and all I was happy with it.
DO IT!!
Lol! Keyboard Cooks! Lol. Dam that looks good. Juicy meaty deliciousness! Well done, Jaxx. You gave alot of great info.
Hahah yea you know those guys, the ones that KNOW IT ALL...
I'm here in the UK, just bought a (much smaller than yours!) Brisket to try on the BBQ - no smoker, but I can sure use pellets. Thanks for going through this, hope it'll turn out as good as yours looks!
Hope you enjoy!
Looks yummy!
Thanks Weekend Bartender!
Thanks for the video. Do you soak your wood chips? And how often do you replace them?
Great video, some detail on how to set up a gas grill to smoke would be beneficial
Oh my goodness!!
WOW. Very nice. You said that you didn't get a well defined smoke ring but you didn't say anything about the bark. Man I would love to get a bark like that. I have The Egg and pellet grill and have never achieved a bark like that. I am going to try your method. Thank you.
Thanks 👍
Let me know how it turns out for you Darby!
Thanks for the video! Just bought Weber Genesis II E-325s, and I’d like try to smoke a brisket. I have 3,8kg gas bottle. I wonder, how much gas I would need, if I use only one burner in low setting…
Thanks 🙏
Looked delicious Jaxx! I've never done this on a gasser. Probably need to start with a full tank of gas. I was surprised you could keep the grill temperature below 300 degrees . Great job bud!
That's one of the things I forgot to mention in the video, is about the amount of gas I used. You ready? only about 1/4 or even less of the tank.. I know right? I was surprised ..
@@JaxxDrinkwater Hey Jax I plan on doing this this weekend & I was pretty shocked by your amazing results the bark looked like it came out of a smoker! I have a similar gas grill to yours with 4 burners. What did you season the brisket with & did you inject at all? Also, how did you keep the temp on low did you just have your burner dial all the way down? I know some people say to only open your propane tank a little...I got a wireless thermometer to check temps & also bought some hickory pellets already. If you have any tips plz let me know as this will be my first time ever smokin!
@@peterc504 I kept it simple, just salt, pepper, and tender quick. The rub amounts are in the description box. At around the 6:20 I explain why I'm using the tender quick. I turned my burner down to it's lowest setting. and yea you can also adjust but the propane tank by turning it low as well.
I think gas grills have somehow gotten more efficient. I remember going through propane really fast when I was younger, I think I have basically the same grill now and i will bbq like 15-20 times on one tank! Lots of times I just use one tank for my summer and I remember using tanks every month when i first started I thought!
@@JaxxDrinkwater jaxx I followed your video but it did not come out tender? ! Not sure what went wrong...I'm not sure if I'll follow this method again, might throw it in a crock pot comes out tender everytime lol
Thank you, I have been so tempted but didn’t know where to start on our gas grill. Brisket now ordered and will be trying next weekend. Does a box vs cylinder smoke container for the chips/pallets make a difference? Also what kind of wood did you put by your element? That’s the one item I’m struggling to find (in New Zealand so smoking isn’t as big a thing here so harder to find supplies)
Hi Suzanne, I don't think a box vs cylinder will make a difference at all. The wood I used was Acacia but if you can't get it then you could use Hickory , Mesquite, Red Oak, Cherry. Apple or Maple all of those are pretty standard for Briskets.
Gonna try an 8 lbs Irish Angus brisket using your method. My first time ever cooking brisket. Wish me luck! :)
Hey good luck Mark. You got this brother.
Hey, how was it? Thinking about cooking one this weekend
After seeing the Young Sheldon episode on brisket and finding some on sale last week I decided it's time to give it a try on the bbq.
Watched your video (and others) and thought yours is most informative. And being a true beginner with brisket (its not a big draw here in Canada) I'm going to give it a try.
Have a 13lb brisket and am only using 4 lbs of the flat.....there's only 4 of us so 13 would be way to many leftovers.
Canada's b-day is July 1 so going to give your instructions a try then. Looking forward to it and will update you later in the week.
Thanks for the great video!!
*Hey Keith, thank you for your kind words my friend. Please do get back with me and let me know how it goes. Good luck brother!*
Hey Jaxx. Letting you know my wife and teen son were most impressed. So was I
Your tutorial was a huge help.
Since my brisket was 1/4 the size of yours I thought it might be done in a quarter to half the time......I guessed by weight when I should have gone by size/thickness.
Took 5 hrs @ 225o to reach the stall at 150o.
Then wrapped for 3 hrs.
Only had it in the towel/cooler for an hour......couldn't wait any longer as I was starving. (Started the cook at 12:30)
Could have been a bit more moist (it didn't fall apart on the pull test)but I figured that was because I didn't let it rest in the cooler long enough.
So I would say a good start from a newbie with my first brisket.
I will play with different smoking and rubs to make the next one even better.
Thanks again.
KP
Wish me luck im trying my.first ever brisket. Love from Ireland
Nice! Let me know how it turns out!
@@JaxxDrinkwater flavour is amazing I used hickory wood chips buuuuut its a bit tough and dry. I believe this is because its windy today and the gas got blown out a few times
Great video, is it possible to grill a brisket in 4 or less hours
I work at Costco and I’m looking at the meats we have and I was thinking of making a brisket for Christmas as my dish to add to the menu and it’s funny how he used a Costco whole brisket , it all comes together
It's a sign that you must do a brisket for Christmas!
Have a good one Leo!
Whatbis the grill tempnafter putting into allu? Is it still as low as possible aroungn 225f?
When do you actually put the brisket on the grill do you wait for a certain temp??
thank you
You're welcome!
Looks amazing. Thanks for making sweet meat meals that dont need fancy cooking setups.
What do you think about spraying juice (apple or orange) on instead of H²0. Thanks again from a young broke couple in San Diego!
Thanks Erica! Yes, you can use either of those juices or beef broth or really, just about anything. If you guys make a brisket, I would love to hear all about it!
I always ended up doing a bit of smoking in a electric smoker first then on the propane. If quality smoke was wanted. I have a Little Chief for that since it isn't for actual cooking. I made a hook and smoked several turkeys in it. It is true that pellets in fact loose some smoke quality during manufacturing. That cleaner burning is good for a pellet heating stove, but not for real quality smoking.
My Doctor going to hate you that looks dam good . 👍👍👍👍🇺🇸
Heehehe save it for a cheat day... Thanks Kent.
Great info and tips! Found this as I had already started my first brisket. (Didn't trim fat, had fatty side on top.) What does the last step in the cooler do, exactly?
The cooler thing improves the texture, tenderness and moisture. Think of it like letting your steak rest after you've grilled it, only longer and wrapped.. The cooler and towels will help to retain the heat.
I don't trim as much fit if any. It keeps the brisket moist . The fat comes off with a butter knife when its done.
Great vid. My problem is I have a cast iron smoker box that I bought at Home Depot. I soak my wood chips for about 20 minutes and then put them in there but they just aren’t “smoking”like I thought they should be. If I turn the temperature up in that ruins the low and slow. Maybe it’s my technique.
I'm not a big fan of smoker boxes. If it were me I would get one of the tubes like in the video. It produces a good bit of smoke over a long period.
I know the directions for the chips always say to soak them, but I have never had any smoke after soaking. Try throwing them in dry. Remember: If you want smoke, DON’T SOAK!
Hey jax how long would you need to smoke a 1.5 pd flat brisket for? This will be the first brisket Im smoking so I decided to get a small one just in case it ends up bad lol Ive only done brisket in the crockpot but I really want to get one to come out like you did here the bark one yours was amazing & super tender!
Hey Peter you can figure about 7 to 8 hours total cooking time for your brisket flat, if you're cooking at a temp of 250°F. I'd smoke that joker till it reaches around 160°F internal and then wrap it until temps reaches 200°F ish or probe tender, which is usually around 200°F. add at least another 2 hours for the rest. Don't skip the resting.. You can even let it rest in the cooler for up to 4 hours. Trust me it'll still be hot.. Good luck and let me know how it goes sir.
@@JaxxDrinkwater Wow 7 to 8hrs for a tiny 1.5 pd brisket? Im really confused because I read that as a general rule of thumb plan on 60 minutes per pound @ 250degrees?! Im doing it today so I want to get it right lol
Hey Jax!! I know I’m a pain in the bum BUT where can I get the MSG? I got some charcoal to put on it bc some say it helps with bark and ring BUT I NEED your advice??? Is that ok to use or no and if not the MSG... where do I get that? I’m still following your tutorial!
You can usually find it in the spice aisle at Walmart - It's called Accent. it's in a red and white container. Looks like this amzn.to/2CorT1W
Going to try your technique tomorrow. It's going to be a challenge, i think, due to the weather. The high tomorrow here in Calgary, Canada will be 25F, lol. I have my wireless thermometer and we'll see.. haha
When you wrap it, do you remove the wood and tray?
YES
I have a smoke tray for my napoleon gas grill, should I remove and replace the burnt wood chips once they start smoking less?
Or is it ok to just keep topping up as required and having less smoke during the cook?
just keep topping. Even if they stop smoking you'll still get the smoke flavor.
@@JaxxDrinkwater appreciate you
Haha!! Management got on you about talking with your mouth full.... It happens to me all the time... I can see why this happens, especially when you have been waiting all day for the goodness!!! Excellent video, Jaxx ;-)
Hahah yea Bill she always getting on to me for that.. Thanks buddy!
Tender quick is a curing salt. No MSG. it's nitrites and nitrates, sugar and salt.
So how safe is it to put that piece of wood there? Stupid question, I apologize.
Really wish you would have shown when you first placed it on the grill
Can you wrap it right from the start? I'm a novice, and looking to do this very soon...
I wouldn't no - you won't create a bark if you do.
@@JaxxDrinkwater ok thanks 👍
Hi god bless have a good day
Hey Jax!! I found a pellet tube and pellets! I also found a meat market close to me! I bought another small brisket from the store just in case o mess it up again!! Lol! I will let u know if turns out this time! Hopefully now that I know the temp is over 100 degrees cooler than the gauge says it WILL WORK! QUESTION please? Can I use my pellet tube with my wood chips?
Sorry, just getting this Klarity.....I've never used wood chips in my pellet tube, but I know people have and they say it works. Let me know!!!
Jaxx Drinkwater oh sorry I wasn’t clear... I do that! Lol! I have pellets for the tube and wood chips plus the smoker box to put those in. Just trying to get this right!
Oh and... my actual name is Christa, I just used klarity when I set my YT account up. I WILL definitely let you know if it works this time!
My wife is allergic to MSG. She breaks out in a rash and has to take an antihistamine. Suggestions for a substitution or just skip it all together?
Just skip it.
16:38 ...recap 4,4,3,2... 4 hour smoke, 4 hour heat, 3 hour wrap, 2 hour cooler.
I could fly from phx to Texas get some brisket and back home before that thing was ready
You should do that. That sounds solid.
my genesis e310 propane is 225 degrees with one burner on low. Yours is 300?
My Genesis is pretty old - that could account for it.
Can I use Mesquite Pellets instead of wood chips in my smoke box?
Yes sir you could.
thanx. I'm going to try my first this weekend following your video. BTW your presentation is awesome.
A few questions; if anyone can answer pls
1. Can you spritz ur brisket with apple juice is water fine?
2. Should I baste with sauce or no?
3. Any other seasoning recommended for seasoning
4. Besides eating it like that, any other preferences??
5. Why did he leave it in the cooler for that long, would it still be hot??
*Hey, yes you cant spritz with water, apple juice , apple cider vinegar, hot sauce or any other liquids you prefer. I've used all of them before. I would refrain from basting with sauce until later in the cook if you want to sauce. You want to protect that bark that you've worked so hard to achieve. Basting with a sauce is a personal preference. I try out different seasonings all the time and it's hard to beat just a regular old salt, pepper, garlic rub. That being said experiment with some different seasonings and see what you prefer. I eat brisket in several ways. I will use the brisket point for burnt ends, the flat I will eat just plain, or on a sandwich, I use it for chili, tacos, enchiladas, brunswick stew, nachos, wet burritos, beef and barley soup just to name a few. The resting is one of the most important parts in finishing off a brisket. It helps with retaining moisture. When meat starts hitting temps above 120° the meat proteins start to shrink pushing the moisture into the fibers and pushing it out towards the top of the meat. When meats such as brisket are exposed to those high temps most of the moisture has been squeezed out which make in dry out. If you wrap it up then the process is partially reversed. Meat fibers begin to relax, moisture that was driven out is redistributed and reabsorbed by some of the dissolved proteins. I don't know all the science behind it but you can research it more if you like. Hope this information helps you out my friend.*
Jaxx Drinkwater Ya this helped a lot thank you, going to attempt my first brisket this Friday, your video was very informative and helpful
@@rhkagePKMN Let me know how it turns out for you!
Tried ordering the smoker tube through your affiliate link, but that particular seller wouldn't allow it to be shipped to PH. I kept the browser open though, and bought through another seller. Hope you got credit for it. Thanks for the video. I needed a little refresher. It's been some years now.
Is the wood optional, or necessary because the pellet tube doesn't produce enough smoke?
The wood is optional, but recommended for more smoky goodness.
@@JaxxDrinkwater thanks, in that case, I suppose another option would be to use both a smoke tube and a smoke box with wood chips.
I'm in the process of doing this per your instructions right now... And I can't help but wonder... How will I get the ash out after it's all said and done?
Any ash that gets in the bottom should be insignificant .I've never had to worry about as it just burns to nothing. but if you do see any excessive amount you could just blow it out with a leaf blower or vacuum it out with a shop vac. or line the bottom with foil.
@@JaxxDrinkwater thanks! I went through a bunch of mesquite and cherry wood... Total cook time was 9 hours bare and ten hours in foil. Not sure the reasoning on that...? My only thought is that there is a gap around the bottom of the lid where it sits on rubber feet on the body of the grill and too much heat escaped??? IDK just guessing. Anyway, happy 5th of July brisket lunch for today 🤣 good thing we had hamburgers and hot dogs on standby! And the tutorial was great by the way! Very precise explanations especially on the spritzing vs not. I'll try again in the future. I was very intimidated to try cooking brisket but I'm not easily beaten. Ready for round two! 🔔
Why did you leave it in the cooler for 2 hours?
My management gets on me for talking with food in my mouth too.
Sorry if this was mentioned already, but to this No-No (Northern-Novice…heheh, just made that up)…fat-side up seems kind of counterintuitive don’t we want that juicy fat to drip down into the brisket? Also: I foolishly bought a small slab of brisket (plus a nice large one for later). If I have a weeny little 2-lb brisket, how long should I roast/smoke it on the slow-low grill? Jaxx or anyone here know? It can’t take 16 hrs or whatever right? Maybe more like 5-6 hrs, then a nice long rest in the cooler maybe? Thanks for a great video.
Fat juices are never going to penetrate brisket . The reason you cook it fat side up or down should depend on how your heat is coming into your smoker or grill. In this case my heat is coming from the bottom and I want to protect it from all that heat coming in. If your heat is rolling over the top of the brisket then yes you would want to cook it face side up.
@@JaxxDrinkwater thank you very much - got it !
So the grill has to be on 280 Fahrenheit while the smoker is on right? So the flame of the grill is on
That is correct.