Brisket - Weber Kettle Indirect/Smoke

Made in the USA products I use:
Lamson BBQ tools/Knives VTG15 for %15 off- shrsl.com/3yon6
New West KnifeWorks knives - tinyurl.com/35svjwns
Hailey Home Cutting Boards - tinyurl.com/4nf4khp3
CitruSafe Grill Cleaner - amzn.to/368L4rt
Superior Fire Cups - amzn.to/3GOdMjL
Sheet Pan and Cooling rack - amzn.to/3i07wZL
Pink Butchers Paper - amzn.to/3QWRulP
Snake River Farms - snakeriverfarms.pxf.io/jWKrR6 Use VTG10 for 10% off site-wide
Goldens’ Cast Iron Kamado- tinyurl.com/267k2ae7
GrillGrate Grill grates - shrsl.com/4dbi3
FireBoard Thermometers - www.fireboard.com/?fba_ref=36
***********************************************
G - / viewtoagrill
ThermoWorks: tinyurl.com/2kct4pk7
Weber Searwood XL 600- weberinc.sjv.io/m5dYNq
Weber Searwood 600 - weberinc.sjv.io/rQdYR5
I am an affiliate of Weber and will earn a commision from each sale.
The Searwood 600 was gifted by weber.
Weber Large Chimney starter - weberinc.sjv.io/doJMok
Weber Tongs/spatula - weberinc.sjv.io/DVdvVd
Weber Kettle 22 inch with table - weberinc.sjv.io/ORdMRn
Weber Kettle 22 inch Cover for table - weberinc.sjv.io/mgBy4D
Slow n Sear/Slow n Sear Kettle - amzn.to/3Uhgl4E
Slow n Sear insert - amzn.to/3xS32jy
Mann Kitchen Pepper Cannon - tinyurl.com/354p4ckv
solo stove Pi Prime essential bundle: solostove.pxf.io/zN0REG
ZGrills - www.zgrills.com/?aff=485 Use 'Johnny5' for 5% OFF
Amazon Grilling Equipment I use:
Fiesta fajita Seasoning: amzn.to/3HqTvCz
Red thermometer probe holder - amzn.to/3KHybJ8
45 degree Pliers - amzn.to/3yH3GMq
INKBIRD 5G/2.4G IBT-26S - amzn.to/43aBr7I
INKBIRD Wireless - amzn.to/3OkFvgs
Anker Power Block - amzn.to/2NkiHB8
Nitrile Gloves- amzn.to/3GmAXAp
Cotton Glove inserts - amzn.to/3V4Rr9V
Burger Iron Press - amzn.to/3BYskeH
Chill Chest - amzn.to/4bIYZoF
GrillArt Grill brush - amzn.to/3912NnE
shop towels - amzn.to/2Zi5JG0
BBQ Vortex - amzn.to/3dWUTet
*Disclosure and Attribution:
I participate in the Amazon Services LLC Associates Program, an affiliate program which allows KZbinrs to earn an extremely small commission with no extra cost to you. Using the links I provide help me reinvest in the channel to provide a better viewing experience.

[@ratking948]

Best channel hands down for Weber Kettle bbq. Thank you

[@Viewtoagrill]

I agree!

[@bobfisher9452]

Thanks for the video! I just put my brisket on the kettle following your directions so far so good. Clean smoke and temp holding steady at approx 280 degrees. should have it ready to go for family and friends for the big Game tonight! Thanks for the informative Webber Kettle video.

[@Viewtoagrill]

OHHH, the preasure is on! Let me know how you do.

[@stevekalil7988]

Hey Johnny, I always love your videos, I’ve learned so much from them, you Sir, are the Weber Kettle King 👑🔥

[@Viewtoagrill]

Thanks Steve.

[@WortWortWort]

Alright you got me man. Channel name made me laugh, crazy detailed vids, and I also smoke on a weber kettle. Subscribed.

[@Viewtoagrill]

Hey Trevor! I’m all about details! Take care brother.

[@purleybaker]

You do a great job of breaking things down. Thanks for the video.

[@Viewtoagrill]

Thanks PB. I hope it is helpful.

[@Mankitchenrecipes]

That's a great looking brisket Johnny! And obviously your guests were hungry and that brisket was so irresistible they couldn't wait!😁😋👍🍻

[@Viewtoagrill]

Thanks Kevin.

[@sg1770]

You are the greatest at explaining how to bbq. Love all your vids. I have learned so much from you and I always share your videos with friends.

[@Viewtoagrill]

Cool thanks!

[@user-ts6yi8rn9y]

Dang it boy. Great job. My wife wants me to do a brisket and here you are. Recently replaced my fantastic Weber kettle of 18 years and now I am exploring the other possibilities of smoking and other methods.

[@Viewtoagrill]

Hello, did you replace it with another kettle? Good luck on the brisket. Let me know if you have questions.

[@richardrandall3058]

Hey Johnny just love this video mate keep them coming learning so much from you Cheers Richard

[@Viewtoagrill]

Hello Richard. Thanks!

[@mathewhartop7540]

Hi mate ive been trawling through bbq channels for weeks and you're the clearest and most informative. Keep up the good work. Thanks.

[@Viewtoagrill]

Hello Mathew. Thanks! I try to be exactly that.

[@mikebowerstv]

That brisket looked awesome!

[@Viewtoagrill]

Thanks Mike.

[@wolfy7531]

Very informative! I also like your sense of humor :-)

[@Viewtoagrill]

Thanks Wolfy, not many people hear the humor but it’s there.

[@SDSBBQs]

Looked like a fantastic cook! Thanks for sharing.

[@Viewtoagrill]

Thanks Dash!

[@senorstefan]

Oh WOW! Great video and that brisket looks fantstic.

[@Viewtoagrill]

Hey Stephan! Thanks!

[@GrillSergeant]

Awesome stuff! Always wanted to try a brisket on a kettle….great tips and tricks shared here.

[@Viewtoagrill]

Thanks Andrew.

[@dwaynewladyka577]

Good brisket is hard to resist. It looks great. Cheers, Johnny! ✌️

[@Viewtoagrill]

Thanks Dwayne.

[@santiagojrmorales8305]

Looked amazing!!!

[@Viewtoagrill]

Thank you Santiago!

[@davevillalta5269]

Thanks! Excellent video!

[@Viewtoagrill]

Thanks Dave!

[@tmo7734]

Johnny: I enjoy all of your videos. One thing I do different is that once meat is wrapped and therefore not exposed to smoke, I do the rest of the cook in a temperature-controlled oven.

[@Viewtoagrill]

Absolutely nothing wrong with that! Take care TO. Thanks for watching.

[@elsanto8879]

Another great one Juanito! Looks fantastic! Keep droppin em bro!

[@Viewtoagrill]

Thanks El Santo!

[@Annette-tq2rl]

Great video and information. Thank You

[@Viewtoagrill]

Glad it was helpful! Take care Annette.

[@SJCOOKS]

explainned really well Johnny... I couldn't help but snicker at the end when they were "stealing" away some brisket during filming.

[@Viewtoagrill]

Thanks SJ!

[@bobbicatton]

I can't blame them for swooping in and grabbing slices early😂 looks delicious👍

[@Viewtoagrill]

Hey Bobbi. Thanks for coming by.

[@thegalleryBBQ]

Awesome explaination Johny! Thanks-

[@Viewtoagrill]

Thanks Tommy

[@SmokinJoesPitBBQ]

Good stuff Johnny! 🤘

[@Viewtoagrill]

Thanks Joe.

[@dgblac0]

Great video

[@Viewtoagrill]

Thanks Dwight.

[@SDSBBQs]

I have had 2 different orders for briskets over the past 2 weeks and have been doing this a LOT lately. When I have a single brisket or a smaller brisket order I have been using the Kettle.

[@Viewtoagrill]

This is a very low maintenance way to do a brisket... and the flavor is there.

[@artemioquintero7866]

Great video love the content!

[@Viewtoagrill]

Thanks Artemio.

[@Smokermod]

awesome video

[@Viewtoagrill]

Thanks!

[@victorbenner539]

Howdy Johnny, great looking brisket. Looks like it was a wonderful Easter. I think I'll do a brisket tomorrow and some ribs, been to long since I fired up anything so thanks for inspiring me. 😋👍🔥🍻

[@Viewtoagrill]

Hey Victor! I am sure you don't need me for inspiration, but I will take it!

[@victorbenner539]

@@Viewtoagrill I'm heading out of the house right now. And ALL of us can use some inspiration or perhaps a better phrase would be " kicked in the ass" to get out and do what one enjoys. So yes this helped me a great deal. I decided what the heck I'm going to also do some pulled pork and get some pork bellies for bacon and Porchetta for next Wednesday ( it's a 100 mile round trip to Restaurant Depot) So yuppers I'll share the love with my different cookers. I'm actually going to try doing some video of it,fingers crossed.

[@Viewtoagrill]

@@victorbenner539 good luck Victor and drive safe.

[@nathanvetter8717]

Great video! 👍

[@Viewtoagrill]

Thanks Nathan.

[@shaunbourne9107]

Great job, thanks for the content. Good looking beef like that is sure to get hijacked mid shoot. 😁

[@Viewtoagrill]

Hey Shaun. Thanks!

[@TheDawgfathasBBQ]

Good job bro...

[@Viewtoagrill]

Thanks Alton.

[@mickey533]

Gonna try that 4 sure!

[@Viewtoagrill]

Let me know how it turns out!

[@7213261]

Love your: "Why not"))

[@Viewtoagrill]

lol 😂 i

[@brianveestrom6784]

Keep preaching clean smoke Johnny. It is the way. Cheers!

[@Viewtoagrill]

Brian I appreciate you watching. I know you know the basics. Take care.

[@brianveestrom6784]

@@Viewtoagrill somehow you make them way clearer johnny. You are "the voice" I hear when the coals start rocking. Thanks for doing your videos. Is it something in the water? =)

[@Viewtoagrill]

😂 😆

[@kdranchaz3240]

Nice job Johnny! Like to see you do a brisket on the Golden’s Cast Iron Kamado. 👍🔥🤠

[@Viewtoagrill]

Hey KD. It’s coming. I did do a brisket on the GCI for the temp control video I made a few weeks ago. Take care.

[@kcirmusic1]

Hi Johnny and thanks for such excellent videos. When smoking a brisket on a 22" Weber Kettle using the S-N-S method, where do you place the ambient temperature probe?

[@Viewtoagrill]

Check minute 2:27. I out it in after I put the lit charcoal down.

[@The_power22]

That’s an awesome tip, I always wanted to smoke on a charcoal grill, but always felt like I was coming up short. But definitely will use your tips for smoking some meat. Thank you!!

[@Viewtoagrill]

This is really easy to do on a Weber Kettle. Just make sure you don't get a brisket that is too large because in order to get it to fit on a 22 you may have to trim off more than you want. About 14 pounds is the largest I would go.

[@nelsondj0127z]

Hello Johnny. I really enjoy your videos and I have picked up some great tips like the angled pliers. I am also located in Texas along the Gulf Coast near the Louisiana border. My question to you is about the magnets you are using to hold down the butcher paper, can you give a link or description please?

[@Viewtoagrill]

Hello David. Thanks for watching the channel. The link for those magnets amzn.to/3MxVODX Oh that’s two sizes and that’s the ones you see on the channel

[@nelsondj0127z]

Thanks for your reply!

[@BruceWayne-rb1mb]

Could you do a video for a small brisket flat on the weber. They typically have this cut of brisket at the supermarket. Thanks!

[@Viewtoagrill]

Hey Bruce. Honestly I never just buy a flat. If I see one I will grab it.

[@BruceWayne-rb1mb]

@@Viewtoagrill eventually I'm going to invest in an offset smoker, but for now the weber kettle is my go to and will continue to experiment. You're videos have been great for me, thank you!

[@gerardodanella9964]

Hey Johnny, great video as usual, by chance how long did the cook take and did you have to add more charcoal ?, just wondering how long will the coals last as your set up

[@Viewtoagrill]

This was about a 9 hour cook. No extra charcoal was needed and if I had to guess, I would say this could have lasted another 3 or 4 hours without extra charcoal... so this would have gone for 12 or 13 hours at an average of 275-300...

[@gerardodanella9964]

Thank you for the fast reply

[@kristofferpanahon9913]

Thanks for your videos, they are great! Regarding the triangle of charcoal making cleaner smoke, I’m not totally following that. Could you please clarify?

[@Viewtoagrill]

Less lit charcoal is touching unlit charcoal at the beginning of your cook. I believe that promotes a cleaner burn at the beginning because less new charcoal is igniting.

[@kristofferpanahon9913]

​@@Viewtoagrill just so i know i understand, would the opposite be to spread the lit coals in a 1-briquette-thick layer atop the unlit coals?

[@Viewtoagrill]

@@kristofferpanahon9913 if I understand what you are say correctly, then yes.

[@kristofferpanahon9913]

@@Viewtoagrill many thanks!

[@Niagra2011]

If you wanted to sauce the brisket, at what point would you sauce it? Thanks! I can see why everyone wanted to sample that Masterpiece Brisket you made. It looked Fantastic! I could almost smell it. Lol

[@Viewtoagrill]

Niagra. I have never sauced a brisket. If I do eat sauce with a brisket I serve as a side condiment.

[@organicgardener9106]

Hello Johny! great video and as always attention to details 👏! very informative video. Just small favour to ask if possible to add the reference to temperatures in Celsius, that would help people in Metric hemisphere. Thanks and good luck!

[@Viewtoagrill]

Hey Ronny. I'll see if the ap lets me do that in real time.

[@organicgardener9106]

@@Viewtoagrill Great, looking forward to watch more from your channel! Have you tried hot smoking fish fillets on Weber Kettle?

[@Viewtoagrill]

@@organicgardener9106 I have not smoked fish, but I do have some recent grilled fish videos.

[@JBishop25]

Nice! What happened to the table that you made for the kettle?

[@Viewtoagrill]

I still have the table Jody... not sure why I have not shot a video on it in a while.

[@johnclemente8214]

Hi Johnny. I'm giving this a try, as I type. I have a 12 lb brisket on the kettle, and it's been in for almost 4 hours. The temp kept spiking early on, up to 324. After the first spritz at 3 hours, the grate temp went down to 270 as of now, and the internal meat thermometer reads 158 degrees. Should I still wrap it at 165 degrees, even though it's only been 4 hours?

[@Viewtoagrill]

Hey John. Use your temp probe to probe around a little and look for the coolest tightest spot in the middle of your brisket and see if you can find anything cooler. If not… go ahead and wrap.

[@Trumpetmaster77]

Great job brother!How many times have you heard your remind People of Tony Stewart?

[@Viewtoagrill]

Hey Trumpetmaster. Tony Stewart the NASCAR driver??? I’m not sure about that. 😂😄😆

[@Trumpetmaster77]

@@Viewtoagrill yes him lol you remind me of him bro 🤣🤣

[@Viewtoagrill]

I need to get him on my channel so we can stand side by side and see!

[@JuanHernandez-kk1qd]

Do you have a video for a snake method brisket?

[@Viewtoagrill]

Hello Juan. I do not have a video using the snake method.

[@jon316love9]

Do you still like your ink bird thermometer for a multi probe use thermometer

[@Viewtoagrill]

I think it is a great thermometer for the money. I have since upgraded to this thermometer. tinyurl.com/2kct4pk7 Just better all around a lot easier to use... better warranty, better customer service.

[@stevekennon1786]

What size Weber kettle are you using ? 22 or 26 inch ?

[@Viewtoagrill]

22

[@georgecantu8040]

What kind of wood did u use ?

[@Viewtoagrill]

Hello George. I used oak.

[@jborselli15]

Any reason you did this instead of slow n sear

[@Viewtoagrill]

It was to show how to do it without a slow n sear. Otherwise I would have used the slow n sear.

[@jwyn3085]

Do you use a water pan? Or just spritz?

[@Viewtoagrill]

Sometimes I use a water pan sometimes I do both. If I know I am going to be able to spritz on a schedule then I just spritz. The water pan does help you keep your temperature lower, so if you have trouble with temp spikes the water pan comes helps.

[@jwyn3085]

Thanks! I followed your instructions and have the brisket on my Weber at this moment so I was worried. Is there a specific internal temp of the brisket u decide to start the first spritz? Or do you just start after the first 3 hours?

[@Viewtoagrill]

@@jwyn3085 start at 3 hours and go about every 45 minutes to an hour until it is time to wrap.

[@jeffbruner4875]

KETTLE KING JOHNNY

[@Viewtoagrill]

Hello Jeff.

[@jeffbruner4875]

@@Viewtoagrill can you smoke 2 full racks of baby back ribs on a weber ? Is there enough room ?

[@jeffbruner4875]

@@Viewtoagrill I'm saving up for a Performer like yours

[@Viewtoagrill]

Jeff, you can probably get one a lot less expensive off of the Facebook Marketplace.

[@jeffbruner4875]

@@Viewtoagrill thanks Johnny can you smoke 2 racks of baby back ribs on a weber

[@jaberoujourney]

Nice bark and juicy 😋

[@Viewtoagrill]

Hey Jaberou. Thanks!

[@LorenKyleDiedrich]

Thuper

[@Viewtoagrill]

Thuper?

[@johnklapish6807]

Could you do this a pork butt? Nice cook

[@Viewtoagrill]

You can absolutely use this configuration for a pork butt.

[@johnklapish6807]

Thank you and thanks for responding back so fast

[@Viewtoagrill]

@@johnklapish6807 no problem John, I happen to be responding to my comments right now. I did a pork butt in last weeks video if you want to see how I smoke them…. No wrap is the only way for me.

[@witnessingdaily4327]

What better video subject than BBQ and brisket? NONE. Buut,... That being said Briquettes charcoal and Tap Water?? Two of the exact things I dislike the most in BBQ, but the most egregious blasphemy in BBQ is using unburned briquettes. How you can eat anything with that binder taste from briquettes is beyond me. I know everyone has their preferences but these are my 3 strikes. Sorry bud, I'm from HTX and what I'm seeing here is something I have to walk away from. Keep up the good work and hope your channel does great things and grows.

[@Viewtoagrill]

One thing there is no short of in BBQ is opinions! You should start a channel to show everyone how it’s done! Take care.