Cheap Brisket on a Cheap Grill : Old Smokey 22” featuring Big Ron’s Rub

[@michaelcooney7687]

I’m in Australia... cooked a cheap brisket yesterday and it was tougher than my firewood.... I’m going back down to the shop and do another just like yours... thanks for the video..✌️😍😎

[@strongsadventures]

Looking great Big Lew . I think that the Old Smokey is one of the most under appreciated grills out there on the market. I have several different grills and the Old Smokey is my go to for sure.

[@BigLewBBQ]

Strong's Adventures I love them, the best economical value in the Barbecue industry.

[@cuepee1972]

I never thought of making broth with the leftover meat strips that's a great idea! THANKS 👍🏾

[@hooksrub]

Love the vid! I’ve used this technique several times now on my OS22! Great meeting and chatting with you Big Lew! 🤘🏾

[@28ebdh3udnav]

I made a brisket on a weber-style 20 inch grill, and I made it really good. I was surprised it was great

[@austincantrell2542]

Food, fire and a phone camera 🤣👍 awesome video

[@kevinwright2521]

That's all I ever cooked own Ole Smokey 💯💯💯

[@hooksrub]

Great video. I sent my sister here because she is an old smokey newbie!

[@BigLewBBQ]

Thanks man. I met you in SLC last summer. I know you have ties to Houston. Perhaps one day we will meet again. Thanks for sending your sister here.

[@hooksrub]

@@BigLewBBQ yeah we’ll definitely meet up again. If not in Texas, maybe at another Thermoworks thing in utah! God bless and happy holidays.

[@HeavyMetalBarBQue]

Hey Lew! That was one heck of a great dollar deal for that "Choice" brisket! Yes.....it was Choice! It says it on the back stamp......USDA CHOICE I alway enjoy when You use the Old Smokey and your technique........but I wish You had more time. It had enough time at the low smoke temp which produced that nice smoke ring........but you didn't give it enough time to form a crust/bark. Wrapping and rushing it to a done temp by steaming it doesn't give it time to break down all the collagen, especially in the point. Probably was a bit gummy in texture? A little bit more time is all you needed. Remember..........Can't Rush Good Que! Hope You don't mind my two cent? Old Smokey On My Friend! \m/

[@PicklesBBQandCooking]

The old Smokey is a champ, one of these days I’m going to get a 22. Brisket came out really well and I’m with you on saving the trimmings, beef tallow is great. Awesome job Big Lew!

[@BigLewBBQ]

Pickles BBQ OS is the absolute best economical value in the entire Barbecue industry. I paid 65 bucks for that grill eight years ago. I added long legs which cost about eight bucks. I ten thermometer and a fifteen dollar flip side grate. So it takes it to about a hundred bucks. I’ve replaced charcoal grate in it once at about nine dollars. I have a newer OS 22” that I got last summer at the factory. I’ve concreted getting rid of this one. However, I can’t bring myself to dispose of a grill that still functions.

[@stantheman6411]

I never thought of ordering Old Smokey seasoning. I have done a few of your recipes. Like you said, this grill cook’s like a very expensive grill. I been loving every since I moved to Louisiana. Now, I have found my next grill.

[@TomHorsmanAmateurBBQ]

Lookin good Big Lew! Nicely Done!

[@BigLewBBQ]

Tom Horsman Thank you Tom!

[@BBQPITDOG]

Low and slow and delicious results! A late night supper but well worth the effort! Tasty video Big Lew!!

[@genesanderson6532]

Love your videos. Many Thanks.

[@ianokane9752]

Watching this video just sold me on getting one

[@DEATHxxHIPPIE]

Big Lew, I really appreciate your videos. The turkey on my 22" was a huge hit. The hard part for me with brisket on the old smokey is keeping the temps within range.

[@BigLewBBQ]

Daniel Ostic yes it gets easier with some practice. It can be done. I rarely keep them perfectly with in range. Remember, the OS is about a $75-$80 grill. It often be found for even less. It works very very for its price point. It is not a perfect grill or smoker, but it is the best value in its price range. Even if the temps swing up or down some it can still make a good brisket as long as the temps swings are not too extreme.

[@BigLou956]

Brisket turned out looking good amigo👍👍

[@BigLewBBQ]

Luis Palomo Gracias amigo.

[@voiceforthevoicelesstruth5480]

Wow I’m buying an OLD SMOKEY I have a BIG CHIEF cold smoker as well a classic! So I know this goes against bbq law but you could rock that thing for about 6- 7 hours on the Smokey then add water to that pan and marinade let her cook at an exact temp in the oven another 7 hours. They come out amazing!

[@gregormiller4037]

Great post Big Lew. Gonna show this to the inlaws fonext week or week after BBgrillin'.

[@BigLewBBQ]

Gregor Miller Thanks Gregor!

[@gregormiller4037]

@@BigLewBBQ I don't think this site accepts posts from others, I completlet agree....I do however, want to send you guys a song. The yub tub link is : Brotherhood of Man - United We Stand (The original group from 1970), posted by Tony Hiller, hope you find, hope you like!

[@larryholland7192]

Good job! Great video!

[@jrock019770]

Found and old Smokey in the garbage. Had charcoal proton plate ,extra charcoal plate,grill in great condition,the smoker in great condition,only issue were the legs. Never cooked in one before. I remember these when I was a kid. Neighbor was always cookin in it. Have extra long legs on order. On the wa. Gonna take it apart, clean it proper and smoke it out with my secret wood mix with some meat. I may just make a video.

[@jamesmichaelis1483]

Well done! Love this vid very helpful, Liked and subbed

[@tally4395]

“Since moby Dick was minnow” 🤣

[@vernonancheta8404]

Thank you Big Lew! I just did my 3rd smoking session on the OS22 using mesquite lump charcoal with smoking chips (Apple-Hickory-Oak). The lump charcoal seems to die at around 2 hr mark, not sure what i'm doing wrong (bottom vent is 50% open, top vent is about 25% open on one and closed on the other...Any suggestions on how i can make it last for longer sessions?

[@Edwardsjourney]

2 questions, when do wrap the brisket in foil and whats the purpose of that?

[@BigLewBBQ]

Edwards Journey Wrap it when it gets to the “stall”. The internal temperature of the meat will rise steadily until it gets to the upper 150’s °F or mid 160°sF. Approximately 158° - 166° or there about each piece of meat is a bit different. What happens at this temperature is the merat will stay there for several hours not increasing in temperature. The meat is fully cooked at this point but will be really tough to eat. For it to be tender the meat needs to be greater than 195° best around 203° -205°. So this stall period could last three hours or more if you don’t wrap it. The meat is not getting warmer and you are still burning charcoal (or other fuel) to cook it. By wrapping it the moisture is trapped in and steaming effect helps to keep the meat increasing in temperature with out drying out. It does soften the bark however. You don’t have to wrap it but the cook will take three or more hours longer and the meat could possibly be quite dry.

[@Edwardsjourney]

@@BigLewBBQ Thank you very much.

[@gallihermedia]

Where did you find a flip side cooking grate to fit the 22” old Smokey?

[@BigLewBBQ]

On the old Smokey web site.

[@rayc76knoxville]

Looks Great! Thanks for sharing.

[@charlesturk1960]

Big lew is that grill grate from a weber grill? And it can fit a 22 inch old smokey

[@BigLewBBQ]

Now it’s an Old Smokey Flip Side grate. You have to order them as an extra accessory.

[@charlesturk1960]

@BigLewBBQ I just spoke to them they are out of stock. Thanks for your response big lew

[@BigLewBBQ]

@@charlesturk1960 Oh no, I must have helped them sell too many! LOL. I love my flip side grate, get one when you can.

[@WILLISO956]

Thanks Big Lew for sharing that video,I was just wondering if you could build the snake longer in the grill for a longer cook instead of going back to add more charcoal

[@BigLewBBQ]

Willis Ontjes yes you can, and many folks do. I just do it this way because of my oval drip pan which reaches the diameter of the grill. I suppose I should try it with a full snake around the Circumference of the grill and cook the brisket in the center with a drip pan under it in the middle too.

[@juansebastianlopez2986]

Hey big lew what size are the bolts nuts and washers I need to replace mine but don’t know the sizes TIA

[@hinomediaoutlet2147]

Old Smokey all the way

[@jrock019770]

I’ don’t mean to be neg or anything but. Doesn’t the snake method give off consistent dirty smoke? I use to do minion method when I first started and meat tasted like creosote.

[@jaygasoline1196]

I need a set of those tongs

[@bearededbasurto8628]

What should the temp be at when you first put the brisket on the pit?

[@waynewayne377]

....a couple things Big Lew...select is the way to go with what you're doing,low and slow....trim the thin end off grind it up for hamburger...a little easier smoking and you don't have to deal with so much leftover....thanks and nice job Big Lew...............ww..........

[@JuanMartinez-df1lc]

It’s takes a lot of skill and experience to do that on that pit

[@jrock019770]

It’s so beautiful......love it when your wife was like “it’s beautiful.....”translation...(it’s about time! Let’s eat!)

[@omarluna9652]

Thank you so much!!

[@natethegreat766]

I'm so hungry now

[@YourOldPalFernbark]

That looked pretty good. I probably would have cheated with that meat and put it in the oven and braised it after smoking.

[@BigLewBBQ]

Your Old Pal Fernbark I probably should have, I probably would have, if I hadn’t been making a video.

[@StarTexaspets]

Since Moby dick was a minnow😆😆😆😆

[@Gr8thxAlot]

Silly question, but that is pork or beef?

[@BigLewBBQ]

Brisket is beef

[@Gr8thxAlot]

@@BigLewBBQ Thanks! I have my old Old Smokey out of storage and plan to try some of your examples. I forgot how awesome this grill is.

[@joekee5501]

ssure would like a pair of those tongs any ida where i can find em

[@BigLewBBQ]

Joe Kee those tongs are approximately 60-70 years old or older. I have no idea where you could some similar to them.

[@joekee5501]

@@BigLewBBQ ya i tryed amazon thanks for the reply

[@MrAfdasdfa]

I appreciate the tips on stock and utilization of fat. Unfortunately, I cannot abide the....lackluster result of your overall cook. While you had great smoke penetration your bark was very thin and inconsistent in addition to being wet due to a tight foil wrap. I would like to see you re-do this experiment at a slightly higher temperature (275F) with lump coal, lump smoking wood (not chips), and a butcher paper wrap. I think you'll find the bark is a lot less slick. Lump coal tends to burn cleaner and impart a greater particulate per pound of "clean" smoke vs briquette which is very petrolium-ey. Using a butcher paper wrap will allow better airflow which retains moisture but does not act like a classic campfire hotpack: IE- steaming your product. This hopefully will preserve your improved bark better. The "snake" method is good if you want to set it and forget it, but due to the nature of smoke put out by briquettes it is very difficult to adhere sufficient particulate for a flavorful thick bark. What one does get tends to overpower the meat rather than complement it. I've done the exact same thing as you and my results were similarly wanting. I am sure the flavor was pretty good. That initial binding sauce sounds fantastic! I will be adopting that on my next cut. Maybe I am nitpicking here and totally off base due to the lighting. All of this being said I appreciate that you're willing to put out the video and embrace the craft of backyard BBQ. I have watched a number of your other videos and you have excellent advice for beginners and other craftsmen looking to hone their trade. Please do not consider this comment a disparagement, brisket is a notoriously difficult piece of meat to master. Together we can do better. Thank you for your time and consideration.

[@BigLewBBQ]

Well, I’m not trying to win competitions or run a restaurant or catering business. When I made this video I was just trying to feed my family. They enjoyed it. The strange thing is that I even still keep this KZbin channel going. After the year I had I have considered ending it many times. It’s been more than a year since I purchased brisket. I may never buy one ever again.

[@MrAfdasdfa]

@@BigLewBBQ I can understand that, Youtubing is a hard gig from what I gather. Props for keeping it going. Brisket is expensive as heck these days too which makes mastering it all the more difficult.

[@BigLewBBQ]

@@MrAfdasdfa my home was destroyed by two hurricanes a and my wife passed away with in a five week period last fall.

[@tomikiawells3629]

So sadden to read your reply, I thank you for still uploading cause it has helped me in my purchase of the jumbo old smokey. You are in my prayers and thanks so much for sharing 💕

[@MrAfdasdfa]

@@BigLewBBQ That's rough man, I am sorry to hear that. Covid and global climate change are putting people through the wringer.

[@louisespitia1522]

How to do okra on an old smoke

[@TIVO420]

Well Big Ron I hope you’re doing well but this brisket is straight up hot garbage.

[@mikec8017]

Absolutely zero bark on that thing🤦🏼‍♂️, and why in the world would you “mop” a brisket? That’s not smoked brisket, that’s something completely different. To each his own I guess. Would be be way better if you used oak wood chunks instead of briquettes…would burn the same way and the flavor would be so much more flavorful and you wouldn’t need a mop sauce. 🤦🏼‍♂️

[@BigLewBBQ]

Thanks for your expert advice. Duly noted. Until beef prices fall it will probably be several years before I cook another one.