Weber Kettle Brisket! | Chuds BBQ

Byamazingfoodstv


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

►Camera Lens

►Drone

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45 Comments

  6. 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…

  15. 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?

  21. 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.

  22. @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)

  26. 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/

  29. 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.

  38. 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?

  43. 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)

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