You don’t need an offset smoker for this easy brisket for beginners! Cooked low and slow on a Weber Kettle, you can cook this Texas style barbecue brisket anywhere!
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Grill Grate:
Griddle Sear
Slow N Sear
►Full list of things I use and recommend:
_________________________________________
►Fogo Charcoal
►Weber Kettle
►Meat Grinder
►Sausage Stuffer
►Meat Mixer
►Chamber Vacuum Sealer
►Sous Vide
►Toaster Oven
breville.oie8.net/x9jY6A
►Thermometer
►Flame Thrower
►Fire Blower
►Cold Smoker
►Injector
►Vegi Grill Pan
►Meat Slicer
►Fryer
►Vitamix Blender
►Kitchenaid Mixer
►Food Processor
►Black Pepper
►Beef Tallow
►Wagyu Tallow
►High Temp Cheese
►Pink Salt
►Sodium Citrate
►Hog Casings
►Sheep casings
►Chef Knife
►Boning Knife
►7″ Chef’s Knife
►8″ Chef Knife
►9″ Cimeter Knife
►Bone Saw
►Scale
►Rub Tub
►Burger Press
►Butcher paper
►Paper stand
►Cutting Board
►Blowtorch
►Welder
►Angle grinder
►Grinder Blades
►Chop Saw
►Pipe Level
►Camera
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►Drone
45 Comments
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Weber kettle has to be the best all around grill in the world. It's not the best at anything, but it's competitive at everything. It simply gets it done.
Dude… calm down a little.
Hey Brad, I see you use a serrated knife? Doesn't it tear the meat?
I`m doing one next weekend like this for sure.👍
Dude, your videos are out of control! The trimming part alone is worth it’s time in gold, not to mention the cooking tips specific to the kettle. Well-earned sub!
What’s the benefit of using water in the slow n sear? Does it just help regulate temp or does it also help keep the brisket moist?
Since granulated garlic and onion in your rub could block salt and smoke penetration (lol, that's what she said). I'm testing out a theory today.. dry minced garlic and onions pulsed a few times in a spice grinder to make them the same size as the kosher salt and coarse pepper. Stay tuned…
Thanks for that! Weber kettles are the best, they are so versatile! I could afford other means of smoking but I choose my Weber Kettle!
Love watching your fire management. Have you ever done cooks on batrel smokers? Like a UDS?
You are a PRO! Thank you!
That thing in the thumbnail looks like a chud, yet also delicious! 😂
Super enjoyable when they say ‘degrees’……. And nothing else. Degrees what?? Degrees isn’t a unit of measure 😣
I've been doing side-by-side pork butt cooks using pellet grill and the weber kettle. Weber wins by a mile.
Is 170 in the oven to high to rest the brisket ?I don’t want to ruin it
Blowing on the coals to give it a little boost should be fire management 101 for the Webber but damn I never thought of that!! Such a pro tip dude it really helped me out!
Hey Brad! Thanks as always for the knowledge. I watch the weber series almost every day. I'm gonna attempt to pull this off in a couple weeks for my birthday. I'm curious why you went with the paper as opposed to the foil boat this time. Is there something about paper wrap that works better with the weber cook?
Probably a stupid question. But howcome on a kettle you don’t have to get it to temp and get clean smoke before you put the meat on?
Once you learn to keep correct Temps in the weber kettle it's an awesome grill.
I never knew Sean Astin grew a beard and became a pit master.
Why no boat?
Just what I was looking for: a way to do a nice BBQ meat on an inexpensive grill. Just learning the ropes, and I think I found my place to learn! Thanks.
I've had a weber for 16 years and a slow n sear for 5, but I've been terrified to do a brisket in case I mess it up…. but thanks to your vidoes and a Choice brisket I got on sale for $40… I'm ready to give it a go.
@7:20. Damn. I thought I had discovered some kind of secret hack when I decided to finish my meats in the oven. It also is good for when you are smoking fish. Get a good heavy smoke for about an hour, then finish in the oven for a perfect Holiday morning food course. (If you keep smoking fish, especially brined, it tends to get REALLY salty and bitter)
How do you like analog thermometers like you have on your Weber vs the new digital probe types?
You should save the fatty butcher pater to light you coals on other cooks. 😁
Bravo Zulu
I gotta say, I had to try this method when my drum smoker thermometer failed and felt confident after watching this video. My tel-tru shit out on me after many years, and wouldn't re-calibrate when I tried. Threw it on the weber kettle and it came out phenomenal. Thanks for demonstrating this method! m/
"Turbulating"?
I'm in.
Have you dry brined the brisket say a day before? Does it make a difference in your opinion?
Thanks for another great video. A special thank you for introducing the world to the foil boat method which I did last weekend using a Weber Smokey mountain. It came out just as good if not better than my favorite Smokehouse down the road. So much for false modesty. Have you ever thought about trying a Weber Smokey mountain? Would love to get a stick burner but from what I understand the low end ones aren't really that great. All the best and thanks again.
2:43 – Rub
Classic Rub:
2 part 16" Black Pepper (pepper heavy rub)
1 part Diamond Crystal Kosher salt
1 half part garlic
Have you ever smoked a brisket on a UDS?
Hey Chud can you please cook some lamb brisket or shoulder? Thanks and cheers!
Wanna know where you find a $200 Wagyu brisket
Did a 19#er on 27in weber, perfect size for brisket. Weber's worth its weight.
I'm semi smoking some pork loin on my weber kettle. Not too long because I don't want but a touch of smoky flavor.
where would i buy some post oak wood??
Ever try dehydrating the brisket fat strips for cracklings??? And fry them to a crunchy golden brown?? Beef equivalent of pork rinds
Brad, you are tops. But for a lot of us, a whole brisket is too large. How about demonstrating how to cut a brisket to yield a 6-8 lb piece to smoke and the rest to be made into sausage or burger?
Are you not concerned about “off flavors” when adding fresh charcoal to the fire without burning it first in a chimney? Absolutely love the vids and we’ll-deserved, continued success!
Looks great man. Just going through your vids after seeing Mad Scientist BBQ loving the boat method. I haven't tried it, but I will soon!
Haha, great cook. But I wonder what's on your smoker as I can see smoke coming from the chimney.
THAT SSSHHHIIIFFFTT LOOKS GOOD 👍 😋 👌 😍
Does the wood on top of the grate work better than actually leaving it in the coals? Whenever I cook on my kettle, I simultaneously feel like there isn't enough smoke, and that the smoke that is there is too strong and not pleasant after several bites. And that's only with one or two chunks of wood. (pecan, usually)
I used to watch several channels and then after watching a few of your videos I realized nobody else knew what they were doing…… you're definitely in a league of your own.
What’s the longest you could keep it in the warming oven for? Can it go much past 12 hours without affecting the end product?