How to Smoke Brisket in a Charcoal BBQ for Beginners

[@LownSlowBasics]

Have you tried our range of BBQ rubs, sauce and jerky? Use code KZbin10 at the checkout to get 10% off your order at www.lownslowbasics.com.au

[@Riennestfacile]

Bonjour c est quoi le nom des graines noirs que vous mettez sur la poitrine en deuxième ? Cordialement

[@DFWSKATE]

after over 15 years of cooking this is my 3rd cooking video watching. and it was good

[@LownSlowBasics]

Appreciate you mate 🤘🙏

[@JudiChristopher]

EXCELLENT VIDEO... You just taught an old dog a new trick. I have been cooking/grilling/smoking for over 40 years... with my restaurant and have never seen this method... Love it..

[@argopunk]

I have a charcoal BBQ and want to give a brisket a go for my first time. This video is easy to follow and clearly laid out. Worst case, I can order a pizza if I blow it.

[@LownSlowBasics]

Cheers mate!

[@2011bluj]

*clears throat* AS A BORN AND RAISED TEXAN ☝🏽still living in Texas (apparently we’re pretty rare nowadays 🤷🏽‍♀️ lol) I have to say…I’ve seen many videos in how to cook a brisket but what I appreciate about yours is that you REALLY know your meat. You know your temps but you’re also going off of what you see and feel which you need in order to pay true respect to the meat so it comes out perfect. I can’t wait to try your methods cause your meat came out looking nice and juicy but it doesn’t completely fall apart when you cut it. You clearly know what you’re doing and I appreciate that so much!

[@LownSlowBasics]

Oh mate this is some great feedback! Thanks so much! That’s means a lot coming from a true Texan! Really appreciate you! 🙏

[@Riennestfacile]

Bonjour quelle est le nom des graines qu il met en deuxième sur la viande ? Cordialement

[@Dkhz]

I rarely come back on videos to comment after a recipe but this time I wanted to! I made the brisket using the exact same technique, I have a kettle weber bbq at home and it worked perfectly. Juicy as hell and super tasty! Thank you, I did a very simple rub with pepper and salt !

[@LownSlowBasics]

So good to hear! Good work!

[@rickbell814]

Cooked about 10 briskets in my smoker! I have always wrapped them.. but this one I didn’t and followed your foil boat and rendered down all the fat from the trim. Used the extra fat and glazed the brisket throughout the cook. By far my best brisket yet thanks to you 🤙🙌

[@LownSlowBasics]

Love hearing this!!! Thanks mate and great work.

[@frankgarcia8974]

Are you temping behind the brisket furthest from the charcoal the entire time? I find my grill has very different Temps depending on how close I am to my charcoal

[@rickbell814]

@@frankgarcia8974pretty much in the middle of my smoker. I have a big offset smoker and don’t seem to have too much problems with my temp as long as I keep an eye on the firebox

[@keithmiller5459]

Assuming you didn't use match light

[@JayTrades0456]

Super good to know. I'm gonna try this method this weekend. Thank you so much for some user feedback. Cheers.

[@ElanaElyce]

Doing this for the first time in about a week. When I'm researching my way towards grill mastery, naturally I view several vids and read several articles/blogs... I'm gonna stop right here. I think this is everything I need. Plus I'm doing it the day before event so I'll be able to comfortably take my time and be at ease. Thank you for this very clear, detailed & straight forward guidance! I can't wait!

[@kellyb7321]

Just bought my first Weber kettle last week and have been craving brisket. This video and description was great as it gives clear instructions on cooking temperatures and how to achieve them as well what meat temperatures to look for before moving to the next step in the process. Thank you!

[@LownSlowBasics]

Most welcome 🤘

[@dggamestream]

Hey Guy! Hello, I just want to say I been trying to learn to smoke brisket for the past 10 years. I've always failed when trying to smoke brisket. I just watched your video yesterday and did everything you said and showed on the video. I just tried your way today and my brisket came out PERFECT! Everything you showed was on point. Thank You for the video and helping me accomplish an outstanding brisket.

[@LownSlowBasics]

@@dggamestream hey! Oh mate that’s so good to hear. Great work 🤘

[@RowanTasmanian]

That was one of the best looking briskets I've ever seen. I love your BlackJack Kettle. I also appreciate your advice, but you never over talk on the videos. Your instruction is clear and precise. Well done and thank you.

[@LownSlowBasics]

Thanks mate, I try to keep them easy to follow.

[@kandriel]

Amazing brisket, video, and explanation. I feel like I’m ready to smoke my first brisket after watching this video 🍻 👍

[@phatjesse3325]

Made my first brisket on a charcoal grill to surprise my girlfriend thanks to this video. Much appreciated!!

[@jonyoung6405]

I’ve used the “ snake method “ in my Weber Kettle several years. After a 9-10 hour smoke, and good night sleep, I finish up in my kitchen oven. Cheers mate!

[@LownSlowBasics]

Cheers 🙏

[@deanandkay]

So you smoke it overnight? Or let the brisket rest overnight?

[@jonyoung6405]

I smoke it through the night . In the morning it gets covered and into my kitchen oven that is set to 215 f (100c) . Stop cooking once the Brisket reaches 205f. Let set for a few hours. Serve . Cheers.

[@kstutz81]

Followed the snake method for my first brisket. Turned out great! Thanks

[@LownSlowBasics]

@@kstutz81 most welcome 🤗

[@peterliu1902]

If this guy is Aussie he knows a hell lot about US bbq and in general knows what hes talking about 👍👍👍

[@LownSlowBasics]

Thanks mate! Sure am Aussie!

[@Snaproll101]

Brisket that would make a central Texan proud!

[@The_slightly_indecent_one]

Thinking only Americans know how to do US BBQ is like thinking only Italians know how to cook pasta.

[@RBLR6]

Considering the bbq was invented in the Caribbean, and most of the meats used are German, and the British invented charcoal, the term "US bbq" makes no sense. That's like trying to say pizzas are American. In fact "South African bbq" would make more sense, as braais/bbq are common there, more than anywhere else in the world.

[@jamescalderallen4919]

Jesus christ he wasn't saying in negative or in a derogatory manner to all you youtube professors in here 🙄!! He was simply stating the obvious that a lot of people overseas don't watch American television so rhey wouldn't have easy access to it. As someone who has been to a few different countries and loves bbq American BBQ is definitely a style. I didn't not hear one word about America inventing it. To get technical American style bbq comes from African Americans.

[@C-Mah]

Thanks for this. Those seemingly small tips will make a world of difference.

[@jekinbro]

Best bbq channel on yt by a mile

[@Neurodubz]

Thanks for addressing the 'dirty smoke' question. Great video.

[@LownSlowBasics]

@@Neurodubz most welcome mate!

[@smitty8350]

This may be the best brisket video that I have seen.. and I have seen alot of them.. great detailed video sir. well done.

[@jimmeeGray]

Great video, clear explanation and instruction. What I especially like is that you take the time to respond to everyone who comments or asks a question and that is HUGE. You also made me hungry for brisket I'm planning to buy a grill with a firebox soon and with your help I'll be smoking brisket. Cheers mate

[@LownSlowBasics]

Most welcome mate! Enjoy.

[@Diamondback4387]

2:13 About the seasoning, SPG is always a good base. Mix & match is good to. For example, some times I will crush up Doritos & mix it the dry rub in with a honey, mustard, & apple cider vinegar mix. This process which has many names, I call a damp drench.

[@LownSlowBasics]

Love that idea mate thanks for sharing!

[@kstutz81]

Just bought my first brisket. Giving this a go sometime this week. Can’t wait. This looks amazing

[@victorsuarez2954]

I have never seen someone really explain everything for beginners like this, specially cause some of us have just this type of grill at least at the beginning..thanks.

[@jessycaparadis7125]

This is really nice to show the whole process ! Honestly i got a Coleman charcoal grill as a gift and i didnt knew how to start and your channel really helped me with everything i needed to know !!! Thanks a lot !

[@BackyardSmokeMasterBBQ]

You did an excellent job explaining & demonstrating each step in the process. Great video!

[@LownSlowBasics]

Thanks so much.

[@georgegalea1937]

I’m 5 hours in for my first Brisket. Following every step. Looking good so far. Thanks mate.

[@Zenaitha]

How did it turn out?/

[@shannongerbes]

​@@Zenaithait's been two months, I'd assume it's jerky at this point

[@hitekksteff]

🤣🤣🤣

[@WHOOP817]

I love the snake method its great for those of us who dont own a big smoker. If you have a small charcoal grill you can do this method and cut the brisket in two separating the point and flat to get it to fit. A good cheater method is once you have a dark bark set you can finish it in a slowcooker. Once a dark bark is set it wont get any more smoke flavor anyways and you can have more control of when it is finished that way.

[@LownSlowBasics]

Definitely. Great tip mate!

[@frankgarcia8992]

I'm using my husband's account, and he always cooks the brisket. Today, I'm using your video to grill as a beginner (the brisket 💪🏾) and I have so much confidence now! The instructions were perfect and then the full recipe in the description, it's marvelous! Can't find this sort of accuracy from women's recipe websites. I'm using half a brisket as its just us, but it's high quality and a nice size. Hopefully, I will arrange the briquettes correctly so I don't get bad smoke😅 but I have a feeling this will be one of my best meals. Thanks again. Oh, BTW, I plan on making brisket nachos with the pickled onions and lots of pico so hats off to a tender brisket!!!🎉🥳👍🏾

[@EarthChickadee]

Hi there ma'am, Did you half your brisket (cook one and freeze the other for later)? I just purchased a big brisket too and was thinking about doing the very same thing. I was interested in how yours turned out. My Oklahoma Joe's charcoal grill is a "rectangle" (not round like the one in the video), and my grill is super duper heavy. I think it's made of cast iron (it's a very old one. I found it in my dad's shop after he passed and use it now for smoking whole chickens~ it does GREAT!). Anyway, I thought by splitting the brisket in half, it would fit more easily on the grill AND be easier to handle/move. I can't just "turn" or "rotate" my grill plate like he does in this video. I would have to turn the entire brisket. Also, how did you set up your charcoal? As I have never EVER seen this "snake method"! Thanks! Happy grilling!

[@alexisseguin8157]

Just got a Weber 22 Charcoal grill today and this is going to be one of the first things I try!

[@LownSlowBasics]

Nice!

[@jaredrivera670]

I’ve been using your pork belly burnt ends and this video religiously when Qing up some brisket and belly! Great work!

[@yungstaxxx6095]

Born and raised in Texas, lived here all my life, and I gotta say this man’s brisket looks damn good

[@LownSlowBasics]

I appreciate you 🙌

[@dgblac0]

I like that you are using a kettle because most viewers have one.

[@LownSlowBasics]

Thanks mate :)

[@brian6268]

After watching this video I am no longer intimidated and instead inspired to try a brisket on my Weber kettle. That thing looked absolutely amazing, yet so simple.

[@LownSlowBasics]

Let us know how you go 🙏

[@brian6268]

@@LownSlowBasics finally had some warm and calm weather in my area of the states yesterday to try a 9 lb (trimmed) brisket I got at the local butcher. It turned out amazing! I prefer lump charcoal and used one of the baskets that came with my Weber, so I had to add fuel twice, but I was able to keep the temp between 250-300F for the majority of the 9:45 cook. I had temp probes in the flat and the point. It was very interesting to see the flat jump up and get 26 degrees out in front of the point at the very beginning and then have the point catch up and both be 156 when I boated it. Then, same thing happened again the second half of the cook, but with just a 14 degree difference. Something I wasn't expecting and got a little nervous about at first, but didn't panic and trusted the process. It stalled out again around 195 for a little over an hour. I don't know if that is typical or not, either, but once it took off again I probed it for tenderness at it was ready! Thank you for your excellent videos and tips! A good friend who loves bbq said it was the best brisket he'd ever had, which was a high complement coming from him.

[@Diamondback4387]

5:24 Dirty smoke depends on whether or not the Pit Master utilizes starter fluid or not. Also depends on the 15 minute burn time if one does use.

[@LownSlowBasics]

Cheers mate.

[@travisfurber1368]

Mate. This is the best video I’ve seen on explaining this. I’ve followed bbq pages for years but not had the confidence to give it a go myself. Feeling quite confident I could nail this now. Cheers!

[@LownSlowBasics]

Enjoy mate 🤘

[@travisfurber1368]

@@LownSlowBasics cheers man. Looking at getting my own set up in the coming months. When it comes to the actual bbq would you recommend the Oklahoma Joe over a Weber or are they much the same when it comes to results? Any insight would be appreciated. Cheers

[@josecardenas2736]

Thanks for the video tomorrow I will smoke my first brisket.

[@LownSlowBasics]

@@josecardenas2736 best of luck mate 🔥

[@Teddymawg]

This is a great recipe. Cooked brisket for the first time in my webber and it came out perfect. Best brisket I ever had. Thanks for showing us this process!!!

[@ajluvzlondon4214]

May I ask which Weber grill did you use? I am thinking about getting the Master-Touch kettle or the ProQ Ranger.

[@aryah1513]

I made a non smoked brisket when I was a youngster once and it was good IMO. I must have gotten lucky. I just piled some charcoal on one side of the Aussie and put the brisket on the opposite side and I kept the vents almost-closed the whole time.

[@LownSlowBasics]

@@aryah1513 nice!

[@aryah1513]

@@LownSlowBasics Might have had wood chips infused in the briquettes because I remember a smoke ring. Happy Friday.

[@SmokeyM24]

Ive never done BBQ a day in my life but today is a new day💯 Yesterday I went out and got me a nice ole Wagyu Brisket 🥩 now I'm smoking it exactly how you did and boy oh boy😁This thing has me drooling just looking at it🤤🤤🤤 Thank you so much for one of the best learning experiences ever🖤💯

[@LownSlowBasics]

No worries at all mate!

[@Diamondback4387]

1:39 As for the trimmed meat & fat caps, you can always grind it down & fill in a natural case to make beef sausages.

[@LownSlowBasics]

Always a winner.

[@Diamondback4387]

@@LownSlowBasics No worries good sir. I have no objections to sharing tips back n forth.

[@MySupercell]

9 hours man it looks so good well worth the wait.

[@LownSlowBasics]

@@MySupercell 🤘

[@TheBlomberFactory]

This is one is one of the best looking briskets ive ever seen.

[@paullenti1695]

I loved this video! Very good at going through the process totally made me believe I can do it.

[@paulgoodall_]

Dude, one of the best brisket 'how tos' I've seen. Well done.

[@LownSlowBasics]

Thanks heaps mate.

[@BerettaTV]

Good answer to the dirty smoke question, I’ve always been reluctant to try the snake method due to concerns about that until now.

[@LownSlowBasics]

Cheers mate

[@altercon3336]

I've never cooked a brisket or smoked anything. Really, I've done only very basic grilling. Followed it as closely as I could and it turned out amazing.

[@Passionatemoviebuff]

The brisket looked amazing and I wish I could taste it. great Video mate

[@micheleedwards2464]

Got a bbq/smoker for Christmas, always wanted to do this, thank you for the video.

[@LownSlowBasics]

Most welcome mate

[@MrJeffharper47]

I’m doing my first brisket this weekend. I’m using your method! Going to write down the instructions later this evening. Thanks!

[@ivangarcia958]

I'm here for the same thing, hopefully it comes out good

[@MrJeffharper47]

@@ivangarcia958 kzbin.info/www/bejne/iKrJZYyFiNV9aJI here’s how mine came out

[@reubenvanbeek1226]

How'd it go? I'm trying my first this weekend also

[@Ishongar]

I've been smoking for quite a while, but this weekend I'm going to make my first brisket and using this method.

[@MrJeffharper47]

I’m doing another one today!

[@alexbaiocco8741]

So I watched you video and smoked my first brisket for my birthday party today. Thanks to the great instruction I was able to cook a damn good 12lb brisket. Looking forward to other videos

[@LownSlowBasics]

Great work mate and happy birthday!

[@benbryce2788]

magic video mate - the step by step on the kettle is awesome

[@LownSlowBasics]

Thanks legend

[@chrislegend_legendary5812]

There's hundreds of recipes , but I like smoked paprika,brown sugar,onion powder,garlic powder rub.....mmmm

[@LownSlowBasics]

🔥🔥🔥

[@Dontaegamez1]

No salt?

[@thurston383]

If you use unsmoked paprika is it smoked paprika by the end?🤔😆

[@veronicacalloway2795]

Yummmmm

[@haydenb8853]

​@@thurston383 nobody would be able to tell the difference

[@m.j1283]

Had 4 or 5 goes at brisket over the last year so and couldn't get it tender enough. Watched this video on Friday and on Sunday I finally got the pull apart texture I've been aiming for. Thanks so much for posting these videos, looking forward to trying something new from one of your other videos!

[@LownSlowBasics]

This is so good to hear mate! Thanks for the feedback and keep up the good work.

[@SistaSarah]

I’m making this right now with a 15lb’er!!! I’m so excited- thank you so much for sharing

[@JamesJones-cx5pk]

I like wrapped paper over foil best. You can also put a paper wrapped briscuit on a sheet pan. It works great.

[@LownSlowBasics]

Sounds great!

[@chrisperez8092]

Bro you are 💯💯💯💯 that color was amazing!!!!

[@LownSlowBasics]

@@chrisperez8092 🙌🙌🙌

[@BarbieNOregon]

Thanks! I Finally got my first JUICY Brisket yesterday thanks to a few tips I got form your video! I posted it on my shorts it was wonderful and my husband thanks you! LOL

[@rosahubbard3080]

Excellent ! I particularly liked that you explain everything so a beginner like myself can do it. The best brisket yet!!

[@MOTORKE]

Would have to be one of if not the best smoking/low & slow channels on KZbin, really appreciate the advice mate! 👍

[@LownSlowBasics]

Really appreciate the kind words mate! Thanks.

[@Preset1]

Bloody incredible video. Such an easy video to follow along to with what seems every detail and question one would have covered. Keep knocking it out of the park 🤙

[@LownSlowBasics]

Thanks heaps for the feedback legend.

[@devinthomas4866]

Well done brother! Beautiful cook. Fat bath is the way to go, absolutely use the rendered fat/tallow for all kinds of things. We put all of the trimmings in a big roasting pan, put in the oven, and render. liquid gold. Can buy tallow but we find our trimmings simply better. Dalmation Rub Bark Builder is our choice for competition, expensive but well worth it Great looking brisket! Thanks from Texas Mutts & Butts BBQ Crew Prosper, Texas

[@Flex76G]

Love, love this method! Boat method! Never looked back. 🤤

[@LownSlowBasics]

The best hey 🙌

[@robertyoung6934]

From New Zealand, great knowledge and skills bro!!😂

[@LownSlowBasics]

👍

[@Diamondback4387]

4:00 Whereas, it's Pitmaster Prerogative to use briquettes, I prefer Hardwood lump as the base layer, then I will add assorted hardwoods as the smoke progresses.

[@LownSlowBasics]

I definitely rather using an offset with real wood! 🔥

[@Diamondback4387]

@@LownSlowBasics Living in Japan does offer challenges. BBQ is not big here yet. That said, Sakura. The tree that makes those beautiful cherry blossoms in the spring is excellent given the absence of hickory & mesquite.

[@LownSlowBasics]

@@Diamondback4387 Japanese BBQ would be amazing though right?

[@Diamondback4387]

@@LownSlowBasics it is

[@benjaminburk2007]

Best bbq videos ever, ever tryed iberican pork? Specifically secreto iberico.

[@anthonytilly5558]

As a beginner that's a brilliant video... very well explained. Thanks mate 👍

[@LownSlowBasics]

Cheers mate!

[@danielcharlton4025]

I've been watching your videos for ages. So weird randomly seeing you on MKR! Good luck man

[@joetheplumber5781]

That was AWESOME! Simple and to the point instructions. Thank you!

[@LownSlowBasics]

Thanks mate!

[@TheRanchNetwork]

We've been eating more beef lately, I'll try your method for sure! Great job!

[@LownSlowBasics]

Cheers mate!

[@LittleBearBBQ_Food_Original]

Lovely stuff! Next Brisket I do will certainly be boated....I tend to do Pork Belly this way, but for some reason, never tried it with Brisket.

[@braddeutschman7522]

Beats a banger! And so is the brisket!

[@LownSlowBasics]

@@braddeutschman7522 cheers mate!

[@MrVara411]

Fantastic video tutorial, step by step. Thanks!

[@LownSlowBasics]

🙏

[@danielc9312]

Looks amazing. I need to try it 😮

[@LownSlowBasics]

@@danielc9312 🙌

[@MrDrebella]

Thanks for the awesome easy demonstration I will give it a go

[@LownSlowBasics]

Most welcome

[@micomator]

For resting on a budget I've tried a 38L Collapsible Cool Chest from BIG W for $40 with good results

[@snapperhead1355]

Bro I'm dying here 🤤🤤 great tutorial mate, couple beers and that brisket cooked like that I'll be in heaven

[@LownSlowBasics]

Thanks mate 🔥

[@Michael_Lederman]

Dude are you sure you're not faking the Aussie accent and are really a Texan? You cook like a Texan and that's the highest honor I can offer.

[@LownSlowBasics]

That is some high praise! I appreciate you mate!

[@funk541]

Great video! Good choice on the brisket too.

[@LownSlowBasics]

Thanks mate

[@shaneo33t]

Wow that's off its head. Love your work mate can't wait to try it.

[@LownSlowBasics]

Thanks mate!

[@ChristianGarcia-bi1ww]

I used your method my first brisket I'm Mexican you good shit bro

[@LownSlowBasics]

Thanks bro!

[@Apsycho2012]

That is one hell of a brisket... i love the coal snake thing. Really effective, it seems!

[@LownSlowBasics]

Thanks mate!

[@boohoohoohoo]

The most clear and instructive video! What happens if we dont wrap 9:44 but do everything else?

[@LownSlowBasics]

Thanks! You can leave unwrapped the whole time. It’ll just take longer but give you a crazy bark :)

[@GabrielXDrums]

I’m going to see if I have everything needed to try this out, definitely wanna try it myself. Looks so tasty 🎉

[@LownSlowBasics]

Definitely do 🤘

[@finjack5249]

i'm from malaysia i just wanna say i really love brisket but sadly can't taste any we don't have them here :( .i really crave brisket for such a long time and got an idea to make one myselft but the equipment i need to make one is preety expensive for me as a student.i really like watching people cook brisket with such passionate and endded up juicy like yours. love ur video dude i'm rooting for u

[@hashtagspooky]

I'm vegan why tf am I watching this at 3AM?

[@LownSlowBasics]

Haha gold

[@joebaxter1984]

Because you need meat

[@hashtagspooky]

@@joebaxter1984 I saw the light, brother. Been slow grilling meat for the last two years

[@Gary-sz5mi]

Because the meat is calling you lol it's our nature

[@thomas25082]

@@hashtagspookylook into carnivore diet foods lots of success stories

[@darren_irvine]

Followed your video today and came out bloody mint thanks alot man first time trying and was a great success!

[@LownSlowBasics]

Great to hear!

[@therealadamwest]

would love to save these awesome tutorials to my watch later, but none of your vids have a save to playlist button?

[@ants7075]

This has to be the best brisket video I have seen (and I've watched alot!). Last time I tried to cook brisket using the snake it smelt and tasted wrong. Wasn't sure if it was the briquettes (I'm in NZ and used Heat Beads) or overuse of smoking wood. Your video has motivated me to give it another go - thanks again!

[@LownSlowBasics]

Most welcome mate! Hit up BBQ BOI over there and get some olive pip co briquettes.

[@jorgen.andersson]

I watch your movies and learn a lot. Greetings from Sweden / Jorgen

[@richarddaley6403]

That looks so amazing. You have me sold on the blackjack. Thank you for this link

[@LownSlowBasics]

Most welcome mate!

[@dr.abdulqader]

Nice job there. Can you please comment on any difference you found while using the Joe vs the Weber. Heat retention and control, cook time, outcome at the end? Thanks in advance

[@LownSlowBasics]

I’ll try get a few more cooks in before I make an accurate comparison. So far quite similar.

[@Meister1551]

Nice video with the best advice I've seen so far for cooking a brisket. Can't wait to give it a try on my Weber Kettle.

[@LownSlowBasics]

Cheers mate

[@jasongibson8114]

Great video I'm so excited cooking my first brisket this weekend. Im following your instructions very closely. Thanks for the video.

[@kalebbennett6047]

Love your videos, Aaron! I’ve been using a Weber kettle for all of my briskets and they’ve been spectacular following your method. Quick question for you. Are you using a 22 inch or a 26 inch Weber?

[@LownSlowBasics]

Thanks mate! I’m using a 22”.

[@AlbozIndustriez]

Thank you for this amazint video! Also big thanks for mentioning the Celsius degrees, was a big help! Saved this one because i'm gonna try it out next summer

[@LownSlowBasics]

Cheers mate!

[@adventurecam4719]

I am going to try and tackle a brisket for the first time and this video is extremely helpful, Also, if you are planning on holding in the oven at 160F should I wrap it, or can I just place the whole boat in the oven as it is? Thank you for the video man!

[@LownSlowBasics]

No worries mate, I’d make sure it’s completely covered when holding 😃

[@pragmatik5305]

Must be one of the best guides I've watched on any topic. Really want to step my BBQ game up, but I will practice on some pork butts before tackling the mighty brisket. A roast this size would run you $300-400 here in Norway - provided you could get your hands on it in the first place, considering it's not a common cut.

[@LownSlowBasics]

Oh wow that's crazy! Thanks for the kind words too.

[@TheSilvercue]

I went to Norway (I live in the U.K.). Prices are so utterly ludicrous for everything there. Never going back.

[@BradYaeger]

I've had all sorts of BBQ but theres something special about the flavor charcoal gives

[@onlyme219]

Once he sliced it, I was all in. Yes a lot of time and faffing about but come on looks mouth-watering :)

[@LownSlowBasics]

Thanks mate!