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Looks great! I also have the slow n sear. I noticed you did not fill the SnS completely with the charcoal. Any reason why?
Dude. Really nice advice & technique. Cheers.
1. internal temp when you pulled it off?
2. what temp did you set the oven at for resting?
Great video, but as soon as I saw your grill, I immediately realized it’s an SnS Kettle and not a Weber.
Great informative video, thank you! I'll try this method soon on a 26" kettle.👍
Joe, as usual you do a great job with simple explanations and demonstrations for the regular guy. Not everyone has mad space or equipment. That simple Weber kettle is a versatile cooking beast. Love your videos, sharing around to friends, keep putting up good content, my man!
I learned brisket cooks on Weber kettle, snake method then slow n sear. Chuds inspired me to pull the trigger on an offset. But I wouldn't hesitate to cook another one on the Weber kettle.
Great detailed video!
Very nice and informative video. Also loved the editing. Can't wait to make another brisket
Great video for brisket on a kettle. Something to consider when choosing different brands/types of salt that nobody I've asked has known. All brands that I know of rate sodium content on their label by 1/4 tsp. Mortons Kosher= 480 mg, Diamond Crystal= 280 mg, HEB Kosher= 510 mg, Mortons Table Salt= 590 mg & Lawry's= 380 mg.
So, adjust the amount of salt you want in your rub whether by volume or weight.
Thanks for posting this video !
That's a mighty fancy SNS looking Weber you got there LOL! Just messing with ya, great video.
That is not the way to manage a fire on a Weber (or any smoker for that matter). By cooking a piece of wood over a charcoal fire you are slowly purging the wood of all the impurities without combusting them, gross. You want your wood to be under full combustion to produce thin / blue smoke.
The correct way to do it (if you want to emulate an offset and get an offset result) is to put the meat in the back of the grill and build a small fire in the front (4~5 briquets ) with a chunk of wood about the size of your fist. Crack the lid about an inch in the front and fully open the vent (positioned over the meat) should get you around 250 degrees and allow you to easily spot check that the wood is fully aflame. (A lid hinge is a good idea to prevent any accidents.) Build a wall of chunks and briquets between the flame and the meat to both protect it as well as pre-heat the fuel. Just like an offset you will have to tend to this fire as the chunks will only last 15 ~ 20 mins each. A propane torch is a really good idea if the fire goes out on you, and bags of applewood chunks are available at most Lowes or HDs and even grocery stores.
If you want to have a chance at getting a smoke ring you can wrap the bottom grate in foil, leaving the portion under your fire basket clear. This will force the fresh air through the fire basket and ultimately raise the amount of CO2 in the chamber.
I've done ox tails (fav), chuck roast, meatloaf, chicken, and a few other small to medium size cuts this way as well as on my stick-burner and the result is indistinguishable.
I have had numerous grills. I don't grill more than 3-4 times a month. I love the weber kettle. For the price point, I bought a Cuisinart smoker for a little over $100 I was given numerous propane grills and I have an Offset Smoker that was a pretty decent one for my price range , but after I found some videos on YouTube using a Weber kettle Grill I look for one and found one on sale for $35 and it came with a whole bag of charcoal and a charcoal chimney, I have not gone back! In fact I just found a really good deal with several bags of charcoal and brand new charcoal chimney however Kettle accessory for ribs along with a brand new Weber kettle 22 inch for $65 on Marketplace and so I now have my propane grill and my Offset Smoker sitting on the side of the road trying to make back my 65.00 LOL if you don't want to spend all day watching over a smoker and you would like to be able to smoke things at a very consistent rate these Weber kettles are definitely the best thing that I have found and I use the snake method whenever I am smoking and it always gives me lots of time. I have never smoked anything over 5 lbs, because we're really not going to eat things like that around my home, so it works perfectly for us, we grow steaks we grow burgers and it is just a great item for us! Mine did not come will the temperature gauge and so I did buy one on Amazon at a very reasonable price and I also got a meat thermometer on Amazon and they have really helped me tremendously as well!
great tutorial
As someone that can't get their hands on Diamond Crystal(easily), I appreciate the visual. I've been using Morton's at a 2:1 BP to NaCl ratio for four years (I think?), and find it perfectly seasoned.
When resting the brisket in the oven what temperature do you use
Awesome
Man I did my first brisket on my new Weber this weekend with a SNS. At about 6 hrs ran out of fuel added some charcoal but took an hr to come back up to temp and then at about 9hrs when I wrapped I had to add more charcoal and it wouldn’t come back up to temp. Then I used my brain and realized I had to clear the ashes out. During that time fiddling with the ashes I lost about 6-8 degrees on the meat. Came out good but a little dry on the edges of the flat. Next time gonna try the snake method. Could have used this video a little earlier but only one way to learn. Thanks!!
My coarse pepper is whatever Costco Kirkland brand is lol
It works fine for what I do.
Great video like always Joe! But…. We see that WSM sitting in the background show us a rib cook and a brisket cook on that. I think that video would do great. Thanks
Looks great! I love the Slow N Sear, but I'll never try a brisket cook in my kettle again. I have found that ribs seem to be almost as good in the kettle as the offset. It may be more a function of my skill than any other variable, however.
A couple of things I've learned over the last few years smoking on a kettle. Snake is so much easier and more consistent on long cooks than S&S. Easily get 6 hours dead on 250, and 8 to 10 if outside conditions are right. Just spin the whole grate away from the fire every 2-3 hours. I also use wood chips instead of chunks. Sprinkle it over the whole snake and you get consistent even smoke throughout the whole burn. Chunks have given me more trouble than it's worth. Either they don't catch, they kill the snake, or spike my temps really hard. Lastly vent control. I open my top vent wide open and use the bottom to control heat. I start the fire with the bottom wide open. Once lit I put on the lid and close the vent halfway till operating temp then throw on my brisket. Once brisket is on and kettle comes back up to temp I'll close the vent to about a 1/4 of the way open. If it's a hot day and no wind I typically close the bottom all the way and it maintains for hours at 250. I've foil wrapped, paper wrapped, no wrap on my kettle and I've had really great results. Foil boat is next for the 4th. Thank you, sir.
The real flavor comes from the Korean newspaper. Joe keeps giving away his secret.
What size kettle are you using, the 22" or 26"?
When you added the charcoal during the cook did you get dirty smoke?
This is the best, and most detailed "backyard brisket" video i've ever watched. Joe is #1.
Whats your opinion on the 26 inch weber kettle?
I've recently made the switch from Traeger+ to Asmoke and I couldn't be happier with my decision. The Asmoke grill has changed my BBQ game dramatically. The precise temperature control with the FlameTech patent is a game-changer, I can now get my brisket to the perfect temperature and keep it there. Plus, the variety of wood pellet flavors has taken my grilling to a whole new level of deliciousness. I love that it's portable too, so I can take it on road trips and camping adventures, which wasn't feasible with my previous grill. Also, the app is super user-friendly and makes it even easier to monitor the cooking process. Overall, Asmoke has made grilling more convenient and the food taste even better. #Asmoke
Wait…..kettle grilling/smoking series incoming???? I need a new series to watch
Looks delicious!!
Great video. If the brisket is too big you can always put a piece of wood or rib rack underneath it.
Thanks for another awesome video. My last brisket was salty and I definitely know I got lazy with that just eyeing it.
Great vid mate! Love my kettles! Snake method is awesome 😉
Nice vid Joe, I just got my Primitive 250 wagon, its awesome, coming from Weber Smokey 22, its a different cook and management for sure, I should create instagram but this isn't so simple so respect to you and how far you have come!
Where is the link to the korean newspaper? This could be what i am missing on the brisket cook
Great stuff Joe! You and Brad are an inspiration! Just had my first 3 cooks thanks to you! Stuff turned out surprisingly amazing even on the first attempt! Thanks Joe all the way from Sicily!
How low does your in temperature does your oven get?
Awesome to see another person just using only salt and pepper. Wonderful video and amazing narration.
So why not season salt and pepper?
Love it – best explanation of volume vs weight I’ve seen!
I switched away from Diamond Crystal because Morton’s coarse works better for cleaning cast iron, but the change threw all my recipes off. I had to learn the hard way but hopefully others won’t now!
Bro… If cereal doesn't fit your lifestyle you need to reevaluate your life. Cereal is the ultimate snack!
Weber? Brah. That was an SnS grill. lol. Either way, great vid. Nice shout out to Chud with the foil boat technique. Brisket looked fantastic, brother. Happy to see your channel growing!
If you add Lowry's or other seasonings in addition at what ratio do you use for those?
Can you please explain what rendering fat means a little in detail? Love the vid! I started smoking in a Weber kettle years ago. Every now and then I still smoke in it when I don’t want to tend to the offset.
Well now I’m a believer. And actually learned something every step of this cook from the trim to the first slice. Awesome vid.