Brisket on the Weber Smokey Joe? - PART 2

[@chanojuankenobi]

wow usted es un gran chef saludos from Guanajuato Mexico. me suscribo a su canal

[@GoOutsideAndCook]

Gracias amigo, te agradezco que te hayas tomado el tiempo de ver mi video y comentar. Bienvenido a mi canal.

[@edmundkemper8123]

Fukin COOL. Just bought an RV... and in the market for a lightweight portable charcoal grill. I smoke at home on a Dyna Flo ALL THE TIME... when I saw this video, it sealed the deal for me... I CAN SMOKE on my weekends at the RV. I’ll mostly use the Smokey Joe for burgers, hotdogs, chicken and steaks... but if I want a Rib (cut in half) or a small brisket smoked, it’s now possible. Thank you!

[@GoOutsideAndCook]

Nice! Been using the RV 15 years now and still go out as often as possible. At least once a month and have several small cookers that I take with me. Thumbs up buddy! Here is a video that I shot while out in the RV using a mini Weber Smokey Mountain Cooker. In the video I stated that it was an 18" cooker but it is actually a 14". kzbin.info/www/bejne/j4bFeZZ7qtmFoNk

[@chadedgecombe838]

Great video to help me to prep for a brisket on my Smokey Joe thanks from the UK 👍

[@GoOutsideAndCook]

Thank you Chad, great having you along buddy!

[@tpires3024]

great video/info... those little Webers are great.

[@GoOutsideAndCook]

They really are, I have a Jumbo Joe that I use all the time.

[@Lasharella]

You just earned new Sub and like, great video OTR Trucker here just bought my first ever Weber grill and my first choice was little dude Smokey Joe because of the size and portability, haven’t even assembled yet can’t wait to have fun with it, thank you!

[@GoOutsideAndCook]

Welcome aboard my friend! You're gonna love the weber!

[@markmccaleb4038]

I don't have a Smokey Joe, but really enjoyed you walking us through that process and sharing the learning experience. Awesome video and superb brisket!

[@GoOutsideAndCook]

Hey mark, thank you so much for the comment and for watching! I knew I could pull it off but was really surprised at how long that little Smokey Joe ended up running. This was a fun cook for sure!

[@genemichaely1439]

Really helpful, I want to use the same on Jumbo Joe. Thank you!

[@GoOutsideAndCook]

The Jumbo does an even better job with the extra ambient space. I think the Jumbo is one of the best cookers out there for under $100. Let me know how it turns out for you!

[@kingdiazdaniel]

Wow! That tenderness at the 20:14 min mark! Amazing brotha! Keep the videos coming 👍🏽

[@GoOutsideAndCook]

Thank you Danny, it was an amazing thing for sure!

[@NanasCookingcraftcorner]

Hello nice to meet you . Hope your doing well. Thanks for sharing that recipe.

[@GoOutsideAndCook]

Hi Nana, good to meet you, thanks for watching and commenting!

[@hardwatercamper]

Great video 🙌

[@GoOutsideAndCook]

Thank you, I appreciate that!

[@carlotta6921]

Thank you! This is exactly the information I needed.

[@GoOutsideAndCook]

You're welcome! And thank you for watching and commenting, I appreciate you!

[@macoper8er]

Wow! Nice job!

[@GoOutsideAndCook]

It was a fun cook for sure!

[@PartyUpLive]

I haven't tried a brisket but I've made ribs and a lot of other stuff on my Smokey Joe and Jumbo Joe. I put my Weber Performer in the garage in the winter and use my Jumbo Joe, Smokey Joe, and Weber Q1200 year around.

[@GoOutsideAndCook]

Oh, I love my Jombo Joe for sure! Thanks!!

[@bobbywyllie9486]

This video is excellent. I'm about to try my first brisket using a Smokey Joe and now I have a game plan, thanks to you. Peace.

[@GoOutsideAndCook]

Thank you sir! I hope it turns out awesome!

[@GoOutsideAndCook]

@@karsonali241 I've never had to recover an Instagram account. Does it have a password reset feature?

[@GoOutsideAndCook]

@@karsonali241 Sorry, I just read through this thread and saw that @Maximus got ya squared away. Glad to hear it.

[@BiteYoFace]

​@@GoOutsideAndCook pretty sure those 2 are bots with fake accounts posting those comments to get people to download their software

[@GoOutsideAndCook]

@@BiteYoFace I think you are spot on now that I took another look at the thread. Much appreciated.

[@pubworx]

Thanks for this video. I’m adapting your method to make a pastrami on a smoky joe.

[@GoOutsideAndCook]

That's awesome Bob, you gotta let me know how it turns out. I'd love to see pics!

[@pubworx]

@@GoOutsideAndCook I don’t know if you are a fan of pastrami. But the only difference between brisket and pastrami is the curing of the brisket before smoking.

[@GoOutsideAndCook]

@@pubworx I am a huge fan of pastrami, corned beef also which is also brisket. I love me some cured meats :)

[@pgm1970]

Great video!!! Perfect for what I was looking for

[@GoOutsideAndCook]

Thank you for the comment, I knew it could be done but I was actually very surprised at how well it worked in regard to the burn time. And the brisket was awesome. I appreciate you watching.

[@t.russell5801]

I appreciate you mane.. any game Is good game one way or the other. Can't wait to Brisket.... right on ..

[@GoOutsideAndCook]

Thank you buddy! I appreciate it!

[@mdrumt]

Thanks for the video. I'm about to give my first brisket a crack on a weber go anywhere, your video gave me some tips! Cheers!

[@GoOutsideAndCook]

Glad I could be helpful to you, I would love to hear how it turns out! In fact, I'd love to see a pi or two so I can share them on my Facebook page!

[@mdrumt]

@@GoOutsideAndCook it came out a bit dry, but it was only the flat and from some feedback really should've had the point as its got more fat content. Also seen people use an upside down tin with holes cut in the side it so the ash doesn't block the bottom vent.

[@GoOutsideAndCook]

@@mdrumt Yes, you really want to go with the point if you aren't cooking a full packer. The flat doesn't have enough fat on its own to come out right. The flat is better cooked in aq slow cooker or crock pot.

[@TexasMadeFood]

Love the name of your channel new friend here awesome video

[@GoOutsideAndCook]

Thank you sir! So glad to have you aboard. I see you're a cook also. I'll have to take a look at your videos!

[@michaeldevin8301]

I love your videos these make me very hungry though haha

[@GoOutsideAndCook]

Thank you buddy! I appreciate you hanging out with me!

[@genemichaely1439]

Thanks again! Eventually I’m going to buy smokie joe, there is not in stock jumbo joe. Question: how wide you open dampers?

[@GoOutsideAndCook]

I open the dampers all the way.

[@botelloheritage12]

Impressive!!👍🏼

[@GoOutsideAndCook]

Thank you, it actually went better than I expected.

[@FarmLifeOregon]

Nice cookin, I love brisket!

[@GoOutsideAndCook]

Thank you buddy! Brisket is awesome when it's right! Thanks for watching and commenting.

[@thickymcghee7681]

Confused, if the coals lasted 4hrs and your cook lasted 7hrs, then how did you refill the coals? Did you completely remove the brisket and the grate?

[@GoOutsideAndCook]

The coals actually ran for around 9 hours to my surprise. I estimated four hours. I did add a few pieces of coal right toward the end of the cook but it wasn't necessary. I just lifted the grate on one side and placed the briquettes in place along the side.

[@wink2470]

We’re the vents wide open at the bottom as well?

[@GoOutsideAndCook]

Yes sir, everything was open wide.

[@wink2470]

@@GoOutsideAndCook So awesome that you replied!! One more question. Did you wrap it at any point during the cook?

[@GoOutsideAndCook]

@@wink2470 sorry this reply took a few days, I was away and didn't have access. I usually reply within a day. I didn't wrap this one, I believe it was a prime grade. The only time I wrap them is when I have to hit a specific time, like in competitions and when I do wrap I use pink butcher paper. This particular cook actually got done quite a bit sooner than I expected.

[@LassesFoodAndBarbecue]

Thats so cool. Thank you for taking us through the process :)

[@GoOutsideAndCook]

Thank you Lasse, it was your comment that you left the last time I posted this video that made me aware that it was incomplete. Thank you for that buddy!

[@LassesFoodAndBarbecue]

Go Outside And Cook no worries. You got it right now :)

[@johnknapp6328]

Here's a question from your braised lamb shanks in the dutch oven. What capacity is that dutch oven and who makes that pot. Keep up the good work you have innovative cooks.

[@GoOutsideAndCook]

Hi and thanks for watching and commenting. I believe it is an 8 quart dutch oven, it is made by Lodge. If you are going to buy any new iron I recommend Lodge. Here is a link to the one that I am using. amzn.to/2ruXkhW

[@say-cred]

I wonder, instead of foil, would it work to just put a weight on the lid? Or would that compress the meat too much?

[@GoOutsideAndCook]

It would have compressed it to much and also would have promoted it to evacuate juices depending on how much it would rise. It may have worked on this cook. Good thinking!

[@say-cred]

@@GoOutsideAndCook Thanks for the reply. I guess when it comes to on-your-feet decision making like that you just gotta play it by ear. Nice channel.

[@schauman1]

I just learned a lot! Or question most wrap meat with foil so is that necessary?? Thanks again

[@GoOutsideAndCook]

It's not always necessary, I usually don't when I am cooking with prime grade meat but do with choice and select. I also wrap when I have to have it done at a specific time but the bark is always better when you don't wrap it.

[@Eric_D_Blair]

Try 😮😊😅 TWO SHORT SH NAKES = TWO HALF MOONS ! START ONE & ADVANSE ( CLOOCKWISE OR COUNTER ?) TO START THE OTHER! TWO GAPS & BOTH GO ( A LITTLE HOTER ) BUT EQUAL HEAT & SMOKE ! WORHED FOR ME ON : JOE & 22" ! CHECK WITH TWO PROBS & ADJUST😂❤

[@GoOutsideAndCook]

Awesome! I'll have to give that a shot!

[@CS-uc2oh]

No one cares about cooking on a 22" kettle. This video is specifically for people with the 14" grill. And you should be shamed to write like you never made it out of 3rd grade. Your comment makes no sense.

[@Nickubus99]

I only have hardwood lump charcoal... Will it work in a snake like this?? All the hardware stores are closed during this Coronavirus lockdown and I cant source this re-constituted charcoal! I have a small 3 pound brisket perfect for my smokey joe burning a hole in my fridge :-)

[@GoOutsideAndCook]

I use lump quite a but but I don't know that it would do well with the snake method. Maybe if you use the smaller pieces it could work. I may have to give that a shot myself. If you give it a try let me know. I'd be interested in hearing how it works.

[@nunziomalara61]

Great video!! I've only used my smokey Joe for burgers so far, been hesitant to cook larger meat until I came across your video. I'd like to try a pulled pork before a brisket. Any suggestions for pulled pork on the smokey Joe? I'm assuming I'd use the same snake method.

[@GoOutsideAndCook]

Hey, thanks for the compliment. I would use the exact same method for doing pulled pork on the smokey joe. Use a drop tray and try to capture enough juice to reincorporate back into the meat when you pull it. And please, let me know how it turns out!

[@nunziomalara61]

@@GoOutsideAndCook sounds great! Thanks for the advice. I might just try it out tomorrow. I'll let you know how it comes out.

[@nunziomalara61]

@@GoOutsideAndCook I've got this 4.5 pork butt on the smokey Joe. What's a good email address I can send you pics/stats?

[@GoOutsideAndCook]

@@nunziomalara61 Send them to [e-mail]. Looking forward to seeing them Do you mind if I share them on the Go Outside And Cook Facebook page?

[@nunziomalara61]

@@GoOutsideAndCook did you receive my emails with the pictures of the finished product?

[@rickgao2969]

Hi Orrie, Knowing that the brisket will eventually make the lid rise, would you have skipped the vertical trimming step and had the tin foil seal at the start? Thanks and take care

[@GoOutsideAndCook]

Great question. No, I should have known that would happen but in reality, I would have done everything exactly the same only I would have placed the foil ring sooner, before the meat raised the lid. I would have wanted airflow over the top of the brisket uninterrupted. It altered the bark at the very cap of the meat but at the end of the day, it goes to show that if you understand how to run a pit you don't have to have expensive fancy gear to turn out great food!

[@charliesolorzano8457]

Is this the 14.5 inch Weber ?

[@GoOutsideAndCook]

Yes it is, the Smokey Joe is a 14.5" pit.

[@charliesolorzano8457]

@@GoOutsideAndCook wow fantastic job and thanks for replying 👍

[@GoOutsideAndCook]

@@charliesolorzano8457 Thank you for the compliment. I knew I could do it but was surprised at how well that little pit actually did. Thanks for watching!

[@contrabandjoe7974]

Ovens at 225 for 4 hours and you get half your day back

[@GoOutsideAndCook]

True, but you don't get the smoke. Plus I enjoy putting in the time, it's a nice break from the reality of having to work and make a living. Thanks for the comment!

[@ricoe5306]

Thumbs up. In one of your responses you said "It's the little 12 inch. That was a fun cook." Smokey joe had a 12 inch? Thought they were only in 14 inches. Oh well, the brisket looked great.

[@GoOutsideAndCook]

Yup, you are correct. It is a 14", a mistake I often make LoL. Glad you stopped by to watch!

[@jesserocha5931]

Nice video. How long did the water pan last? Did you have to add during the cook?

[@GoOutsideAndCook]

Great question. It actually lasted about half way through, and I didn't add to it. It had come along well enough that the bark was setting up good and I wanted all the heat to go into the brisket doe to the crowded ambient space. It went really well but I expected to have to work much harder.

[@banjobbqllc]

Hey hey hey my good brother ❤️❤️❤️. Have not seen ya in a while Hope all is well ❤️. Much love from the Banjo family

[@GoOutsideAndCook]

Good to hear from you buddy! Still alive and kicking here. Will be adding more video's soon. Business climate has taken me out of the game but it's getting better. Glad to hear from you!

[@cindykee3719]

Where did you put your ambient temperature thermometer in the Smokey Joe? Was it on the other side of the meat from the current burning spot of the snake, or other? Soon I'll be breaking out my Weber Kettle now that the weather is getting warm in the Reno area!

[@GoOutsideAndCook]

Hi Cindy, I had it opposite to where the coals were burning. I moved it as the coals advanced to keep it on the opposite side throughout the cook.

[@THALL0120]

Gotta love the smokey joe.

[@GoOutsideAndCook]

I've had a Smokey Joe for years now, great little pit. I also have the Jumbo Joe, I love it!

[@billywoodman60]

E for a good effort.

[@billywoodman60]

I'm drunk. I don't know what you're saying. lol

[@GoOutsideAndCook]

LoL, I love it!