Comments on: Weber Kettle Brisket! | Chuds BBQ

By: Martyn Sharp

Martyn Sharp — Fri, 07 Apr 2023 15:05:05 +0000

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?

By: Jimmy Large

Jimmy Large — Fri, 07 Apr 2023 15:05:05 +0000

That thing in the thumbnail looks like a chud, yet also delicious! 😂

By: Ray Solis

Ray Solis — Fri, 07 Apr 2023 15:05:05 +0000

You are a PRO! Thank you!

By: Staseghr Rhgesats

Staseghr Rhgesats — Fri, 07 Apr 2023 15:05:05 +0000

Love watching your fire management. Have you ever done cooks on batrel smokers? Like a UDS?

By: What We Do

What We Do — Fri, 07 Apr 2023 15:05:05 +0000

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!

By: Stephen Redzinak

Stephen Redzinak — Fri, 07 Apr 2023 15:05:05 +0000

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…

By: Louie Leos

Louie Leos — Fri, 07 Apr 2023 15:05:05 +0000

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?

By: diegus012

diegus012 — Fri, 07 Apr 2023 15:05:05 +0000

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!

By: Jimmie

Jimmie — Fri, 07 Apr 2023 15:05:05 +0000

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.👍

By: Gilbert

Gilbert — Fri, 07 Apr 2023 15:05:05 +0000

Dude… calm down a little.