how to smoke brisket in Weber kettle for beginners.

I've been asked since I started uploading videos, how to smoke brisket in a Weber kettle.
So, for all that keep asking, this is how I smoke brisket in a Weber kettle using the snake method.
It's not difficult to smoke a brisket, but it is easy to mess up.
In this video you'll learn everything I know about smoking a brisket in the Weber Kettle so that when you do it yourself, your brisket will be perfect every time. So if you are a beginner or trying to perfect your brisket game, this just may be the video for you.
I'm not gonna lie to you, it's really easy and not really worth stressing about. I’ll take you through everything from trimming, seasoning, the BBQ set up, times and temps, wrapping and resting, to slicing up the finished product.
Ingredients:
7.7kg (16.9lbs) WX Rangers Valley 5+ Wagyu brisket
2 parts coarsely ground black pepper
1 part kosher salt
½ part granulated garlic
Water for spritzing
Items Used:
Trimming knife geni.us/jVAvRxJ
Brisket Knife geni.us/8goos
57cm (22”) Weber Kettle
Chimney Starter
Instant read thermometer geni.us/9lXsB
Multi probe thermometer
Feeds: 12
Preparation Time: 20 minutes
Cook Time: 7 ½ hours
Holding Time (resting): 2 Hours
Cuisine: American / Australian
Hydration: 19 x beers
Whether it be grilling, smoking, low n slow, how to videos or just your basics of BBQ, my aim is to help you along your BBQ journey. So make sure you have hit the subscribe and bell buttons, that way you can be reminded every time I upload new videos.
With 30 years of experience cooking on Weber grills, you are getting my knowledge compacted into small weekly videos. These techniques work and I know this, as it is how I have been cooking on these BBQ’s for three decades.
There is so much wrong information out there and my aim with all of my videos is to help you Master Your Grill by sharing my knowledge and experience and passing on actual practices that are tried and tested, not just copied.
If you are interested in working with me or getting some social media videos or photography done, don't hesitate in contacting me. -------------------------------------------------------------------------------------------------------------------------------------------
Schueys BBQ partners:
Slow Burn Smoking Wood Supplies / slowburnwood.... .
Fixation Brewery www.fixationbrewing.com.au/​​....
TB2 Smokers / Kettle Kone kettlekone.com.au/​​​​​​​
JG BBQ https:jgbbq.com.au/
Gippsland Premium Meats / gippslandpre…
Z Grills Australia zgrills.com.au/shop/
Greg Kitchen / Music / ​.... .
By all means, if you look them up, tell them Schuey sent you.

[@vegasmchenry]

First crack at this today... Used a Coles brisket - only 2.3kg, so very nervous given some comments from others about the size. But Happy to say it turned out a treat. Mrs said you'd pay at least $100 for something like it at the nearby American restaurant. Even my fussy 3 and 6 year olds smashed it. Thanks old mate!

[@SchueysBBQ]

Thanks @vegasmchenry I love reading comments like yours, more so I know you are going to be outside cooking for loved ones a lot more.Cheers mate, glad you all had a great feed 🙂

[@kurtk8076]

Mate, my first attempt at brisket was rubbish, it was like old boot leather. Yesterday I tried this process on a 7.7kg brisket were had in the freezer. Mind blowing good, just kept an eye on temp. Kicked off at 8am and was dedicated to eating later if needed but it got through the stall easy enough, the moisture was like a waterfall when we took it out of the towels at 6pm Thanks do much for sharing mate, so good it should be illegal!

[@SchueysBBQ]

Thanks @kurtk8076 sounds like SMUT to me. Glad to help but you did all the work mate, an invite next time would be nice 😉

[@TheRydog61]

Thumbs up for rockin the Weber kettle

[@SchueysBBQ]

Thanks TheRydog, have to love the trusty old Weber mate 🍻

[@glennmiddleton3910]

My first slow cooked brisket last night and nailed it. 8 and a half hours following your instructions and it was perfect. Thanks Schuey

[@michaelmazzocato756]

Wish me luck cooking my first one ever for Father’s Day ……. Sink or swim 😂

[@SchueysBBQ]

You'll smash it @michaelmazzocato756, just make sure it is probing all over with any resistance before throwing in an esky mate.

[@willr4223]

Massive shoutout to you mate. Followed this to a T and the brisket turned out better that I could have ever imagined

[@Drewcooks24]

Just threw a 14lb brisket on my weber kettle. I'm 1 hour in. This video is perfect timing haha

[@SchueysBBQ]

Awesome timing mate Druvian, keep me informed how your cook goes mate 🍻

[@Drewcooks24]

@@SchueysBBQ so far so good im at 198 internal. So close then it's time to rest

[@SchueysBBQ]

@@Drewcooks24 I can smell it from here ;)

[@jackcle4544]

Mr. Schuey, I bought my first grill 2 months ago, my first cook out I made hamburgers and and hot dogs, it took me 2 hrs to do this, absolute mess. I found your channel, and this weekend I smoked a brisket using your technique. The brisket turned out so good, I had great smoke rings and most of all it was tender and juicy. Thanks for your channel that made look like a master BBQ'er!!

[@steveturanyik9312]

I've done afew brisket snow on my weber. Schuey your video was the best I've seen yet.

[@georgerezzor9556]

Thanks, this was easy although the beer timer failed me - fell asleep around beer 6. Luckily it all worked out though and it was delicious.

[@nickeyles552]

Not sure who the 2 people who disliked this video are, but you must have made some minuscule mistake, or they just don’t like smoked brisket. This is the best video for beginners. Well done mate. Great video.

[@SchueysBBQ]

Thanks Nick Eyles, I'm pretty sure one is my serial disliker. 🍻

[@willjacko4394]

This guy knows what he’s doing . Not tried this yet but have tried some of his others and his instructions are bang on .

[@SchueysBBQ]

Thanks @willjacko4394 this guy appreciates your nice words, cheers mate 🙂

[@dave1102]

Saw the thumb nail and was keen to watch...heard an Aussie accent and stayed to watch the whole video! Legend. Also that cutlery holder mini burner is genius.

[@jaso69.]

Sheet. Second time I fell for this. Nearing the end of the cook the temps start dropping. Turns out the fat from the brisket had dropped into the last heat beads so they can't really burn. Pain in the arse but something to remember.....hopefully. Damn these 19 beer cooks!

[@SchueysBBQ]

19 beer cooks are not to be blamed 😂 😂 Jason Riding 🍻

[@tonyhassett9290]

You are the only one that makes Smoking BBQs easy to follow. Brilliant

[@SchueysBBQ]

Thanks Tony Hassett, that mean a lot, cheers mate 🍻

[@krisaroo8850]

Great video. Thanks .

[@originalname9909]

Love it

[@ziggypop6682]

Awseome! Thanks Schuey!

[@jupiter7io]

Awesome video!

[@ST-tb1jc]

Cooking my first one today! Great video

[@debcarpenter8519]

No wonder it looked so juicy. 5+ Wagyu. That must have set him back a bundle!!

[@SchueysBBQ]

Thanks @debcarpenter8519 wait for specials to pop up, they quite a lot as wholesalers get caught with a lot of stock

[@thepontiff7505]

my first (and last so far) brisket I put it on at 7am and cracked a beer by time it was done 15 hours later I was comatosed lol, tasted good next day though

[@SchueysBBQ]

Ha Ha great stuff The Pontiff, it's time for another I say 🍻

[@dylanshogun89]

Can’t wait to do my first brisket and eat it the next day due to passing out 5-6 hours in lol

[@dirt-mud-sandfourwheeldriv9711]

15 hours 😮, brisket should take around 8-10hrs, maybe 12 tops. Let rest in a moderate low oven for warming and cool down from cooking temp and that will result in a perfect tender brisket. Make sure you wrap and finish cooking when brisket can not get over a specific temp, it's called flat lining, once wrapped it will increase internal temp and finish cooking and rendering fat cap.... Hope you try it again and get a better result

[@chowtimewithruss1411]

That’s just plain crazy good looking!

[@kevinbreaux6769]

Love it buddy keep em coming!

[@SchueysBBQ]

Thanks Kevin Breaux, I'll keep pushing them out, if people keep watching them mate 🍻

[@cullenjay3466]

Great video as always 🙏

[@SchueysBBQ]

Thanks Cullen Jay, seriously appreciate it mate 🍻

[@PatrickHanlon]

The bloody best.

[@BbqMikeG]

So many great tips concisely delivered!

[@SchueysBBQ]

Hey Bbq Mike G, cheers mate. Just trying to get as many tips out as possible without overloading people. Hope it s working 🍻

[@maryfrancis3]

Thank you darlin' Dean! I just picked up a Sher Wagyu 3.5kg (obviously half piece) brisket for this weekend's cook up. Following your guidline :D AND huge congrats for making the finals of the ABA Video and Personality of the year!!!

[@leondrawbridge6586]

loved this. can't wait to do mine

[@SchueysBBQ]

Awesome Leon Drawbridge, please let me know what you think when you do. Cheers mate 🍻

[@Adam-W-]

Looks bloody awesome mate nice work! I reckon I'll have to give it a try, thanks for the great vid 👍🏻

[@SchueysBBQ]

Thanks Adam W, 100% you should be tackling a brisket mate. Keep me posted on when you do please 🍻

[@valentineaxisa5191]

Love how easy you make it look Schuey. Another great video.

[@SchueysBBQ]

Thanks Valentine Axisa, to be honest it is pretty simple. I feel way too many videos making people stress abouyt this cut of meat. Keep it simple and you will excel 🍻

[@paulmisseghers9398]

Inspired to try this in the Spring!

[@SchueysBBQ]

Awesome Paul Misseghers, bring on the warm weather 🍻

[@beano9343]

Always come back to this vid when I do a brisket. Had one fail because I was focused too much with the timer and fell asleep haha. (Faster beer time does not make it cook faster) It's the best guide I know and I can't wait to see more vids again. Always something cool and new to try. Welcome back Schuey!!!

[@SchueysBBQ]

It is reading comments like yours @beano9343 that puts a very big smile on my dial, thank you so much. Glad you love my stuff mate, much appreciated as always

[@MTran0708]

Just subscribed, such a good video. Planning to do this for lunch tomorrow.

[@SchueysBBQ]

Thanks MTran0708 I really appreciate the support, cheers

[@rowie55]

great stuff Shuey, great help that trim for me.

[@SchueysBBQ]

Thanks @rowie55, glad you found it helpful 🍻

[@keithhellyer4565]

One of the best straight forward, no nonsense videos on here for a brisket, love your videos, instant subscribe for me.

[@SchueysBBQ]

Hey Keith Hellyer, cheers for the support mate. Glad you like what I'm putting out 🍻

[@hammysbbq]

Greetings from Los Angeles. Great video, Schuey! I just bought a new Weber 26" kettle and thanks to your video I am no longer intimidated by cooking brisket. Will be doing it in a few weeks. I clicked on the subscribe button. Cheers mate.

[@mertgokkaya8127]

I love your videos man 🤜

[@SchueysBBQ]

Thanks @mertgokkaya8127, much appreciated 🍻

[@alvshill]

New subscriber! Gotta love a man who does a lot of BBQ on the Weber. So many of us out there 🙏🏾

[@SchueysBBQ]

Thanks alvshill I really appreciate the support mate. True, they are such a versatile BBQ. Cheers legend

[@lukebenji4228]

That wagu looks unreal. Top cook Schuster !

[@SchueysBBQ]

Thanks Luke Benji, much appreciated mate 🍻

[@bradroyce-pd6yi]

So I gave it a go, followed your advice exactly, and my small brisket turned out absolutely perfect!

[@SchueysBBQ]

Thanks for letting me know brad royce, I'm absolutely stoked that you crushed it 🍻

[@anthonyzaknich1921]

What a cracking brisket… well done mate 👍🏻

[@SchueysBBQ]

Cheers mate, it was quite tasty Anthony Zaknich 🍻

[@knysna83]

Nice mate! Saw your link on the FB Kettle page. Thank you and subbed!

[@SchueysBBQ]

Hey bataleon, cheers for the support mate. 🍻

[@nickhenderson2181]

After the disaster of my 1st Briskit attempt ( as you and i spoke about in great depth Mr.Schuey!) I've been hanging out for this vid and another great one as usual mate! Cant wait to try again!

[@SchueysBBQ]

Thanks Nick Henderson, by all means give me a buzz before the next cook. Happy to answer any questions mate. 🍻

[@smokinjoe4684]

8:38 that’s a bold move cotton.

[@SchueysBBQ]

Thanks Cornelius M, I like to live on the edge 🍻

[@leighhill9185]

My god! That looks incredible! Great vid as always Schuey! Gonna have a crack at one soon!

[@SchueysBBQ]

Thanks for watching Leigh Hill, appreciate the nice words mate. Yes mate, you need to get one under your belt. 🍻

[@AfterCovidthefoodchannnel]

Ohhhhh I’m crying my friend!!!! Love brisket, like a lot how you made and the result when you take out it’s incredible! Amazing piece of art! 🦇

[@SchueysBBQ]

Thanks so much fro the super kind words After Covid [ the food channnel ] 🍻

[@johnfrazier3678]

Good job

[@SchueysBBQ]

Cheers John Frazier 🍻

[@charliemon3783]

Great video, thank you very much, i will cook my first brisket in a few days and this video will be very helpful!

[@SchueysBBQ]

Awesome Charlie Mon, keep me updated on your cook mate 🍻

[@GuvernorDave]

5:29 omfg i could never figure out wtf those clips were for! And i had a thermometer with an ambient temp probe the whole time! thankyou!

[@Battered_Shlunga]

Very entertaining

[@SchueysBBQ]

Thanks Battered_Shlunga 🍻

[@chriscohen8135]

Trying learn how to cook a brisket for my 1st time and this video is some informative. Bloody brilliant mate, thanks.

[@SchueysBBQ]

Thanks, this is awesome mate, so glad you found it helpful @chriscohen8135 🍻

[@davexstuntman]

Bloody awesome mate, I know what I’m cooking tomorrow now 👍🍻🍻🍻

[@SchueysBBQ]

Awesome mate, I know who's eating like a king then David Keys 🍻

[@javier2911]

This is definitely the best vid on how to cook a Brisket in the Kettle BBQ. You have absolutely all the information that you need. Thank you so much!!

[@SchueysBBQ]

Thanks Javier Uriarte I really appreciate the support, cheers mate

[@javier2911]

@@SchueysBBQ btw... I followed your recipe for the Xmas dinner and the brisket was an absolute success Again Thank you so much! 🤗🤗

[@leighbrowne8863]

Great video, I really want to cook a brisket but the cost and the thought of messing up such an expensive peace of meat puts me off. I think after watching this it doesn’t seam as daunting. Thanks and keep the content coming, I find your delivery entertaining and informative.

[@haisamrajab2842]

Cracker video mate can’t wait to try it out next weekend what briquettes are you using I struggle to get above 120 with the 2x1 method

[@d0p3man1]

First video i´ve seen on this channel - definetly not my last. This dude is hilarious! I love the prancing in front of the camera.

[@SchueysBBQ]

Hey d0p3man1, cheers for the support mate, it is truly appreciated 🍻

[@adamreid7247]

That’s awesome mate. I still haven’t done a brisket yet. Watching this has made me keen to do it. It’s awesome to see your channel exploding mate. Your hard work is paying off.

[@SchueysBBQ]

Thanks Adam Reid I really appreciate the support mate. You need to do a brisket, it is so satisfying when you master this cut mate.

[@jolly.red.giant.]

I done my first brisket last weekend I overcooked it slightly, going to follow this recepie next time.

[@kelsalta4581]

Awesome mate. Finally a beer timer cook I can relate to. 😉

[@SchueysBBQ]

Ha Ha Kel Salta, I thought this timer would make a few people happy mate. 🍻

[@kelsalta4581]

@@SchueysBBQ I know. Last brisket i did I ran out of beer cause I didn’t allow for the 2 hour rest. 😂

[@tysonbooth1060]

I cooked my first ever brisket using this video as my guide. Hooley Dooley it turned out bloody sensational. Thanks for all the great content mate 🍻

[@SchueysBBQ]

Thanks @tysonbooth1060, that is ABSOLUTELY fantastic to read mate 🍻

[@andrewbillowsatmtatravel5880]

Did the first brisket yesterday Schuey (didn't get around to doing the last one) with your video on standby. Turned out a treat. Cooked with a few variables to yours. Used the Heat Beads Coconut briquettes which ran a little hot according to my ambient thermometer, So wrapped in foil for last 2 hours in the Weber and rested all wrapped up for nearly 4 hours. My misses then asked 'why haven't you cooked this before' followed by my daughter saying 'that is so fkn good'. Thanks for all your videos. I always laugh looking at the first ones you did standing in the backyard compared to now!!! Have a great NYE and look forward to watching your future videos.....

[@SchueysBBQ]

That's awesome mate Andrew Billows at MTA Travel. The coconut Heat Beads are designed to run hotter and therefore burn out quicker. You better off using the original red bags to do low and slow mate 🍻

[@james5468]

Thank you Schuey Just used your method with my first ever brisket, although it wasn't as good as yours, I enjoyed the final result and more importantly the cook itself 👍 Your videos are superb for a beginner like me.

[@SchueysBBQ]

Hey James, cheers for the support mate. Brisket is that one protein once you nail it, you'll do a happy dance, glad you liked it mate. 🍻

[@MrTerryTurtle]

cant wait to try this in pellet smoker

[@RGVLMR]

I told myself 'no way is it this easy!' still too nervous to get a brisket on the kettle. After watching this twice I am giving this a shot with the snake method this the next couple of weeks. I subscribed as well! Happy New Year!

[@SchueysBBQ]

That's awesome Luis Rodriguez, jump straight in and get it done mate 🍻

[@a.s.6365]

Did my first ever low and slow cook on the Weber today using your advice. Leg of lamb and beef shoulder both at the same time. I don’t have a thermometer only the one built into my grill lid. I did very minimal checking and even went out leaving my bbq unattended for 4 hours. 10 hours of cooking and the results were impeccable. Better then any oven roasted meal. Meat was falling off the bone. Bullet proof method. Thank you sir.

[@SchueysBBQ]

Thanks A.S, I'm so glad to read this comment. BBQ should be made easy, meat, fire and relax. Glad you loved it mat . 🍻

[@beano9343]

@@SchueysBBQ And beers :)

[@DeltaCharlieMike]

👍 for the logo too Schuey

[@SchueysBBQ]

Hey DM, thanks mate. I love this artists work and was so glad when he agreed to work with me and also helping design rub labels and tee short designs for me.🍻

[@nickma71]

I do this instead of the baskets on the sides. I will be getting a WSM in its place in a few weeks. But this works very well. I also use it for a pork butt. I don't use foil, I use butcher paper and move it to my oven.

[@SchueysBBQ]

Thanks @nickma71 you will love the WSM, I have a few of them

[@nickma71]

@@SchueysBBQ I don't spritz and I don't have the beer can timer. But maybe I need the timer. One of the GFs has the WSM. It's pretty useful.

[@podgerama]

This weekend was the second time I cooked this recipe. The first time was a resounding success, and the second time it went down even better! The All the guests came round for more and the once 6kg slab of beef was gone in minutes. Thanks for such a delicious and easy to follow guide!

[@beano9343]

Good to hear mate, also had a great success on the first one. About to do my second one now, came back for a refresher course haha :) Such a great guide.

[@pdjhh]

Yehh looking forward to doing this. Great you used such a simple rub. The Americans seem to insist the rub has some sort of sugar in it and tons of salt.

[@SchueysBBQ]

Thanks pdjhh, keep it simple and you will have great results mate 🍻

[@petergoodwin2465]

Thanks mate , briskets are always hit and miss with me . I've done some beautiful brisket then the next time dry and tough . I'll try this in the Weber kettle instead of the wsm. The 19 beer timer is worth it even if I stuff the brisket up. Can't loose with the timer. I'll follow this method , very well explained video. Thanks mate.

[@SchueysBBQ]

Thanks Peter Goodwin, if your brisket was dry and tough, it needed to be cooked longer. I know that sounds weird but an over cooked brisket turns to mush. Dry brisket does make a great pasta sauce base when chopped up and put in a slow cooker. 🍻

[@andrewbillowsatmtatravel5880]

Best video to date Schuey!!!!!! Doing my first brisket on Sunday so this was perfect timing. Would you use the trimmings off the brisket for burger mince?

[@SchueysBBQ]

Thanks Andrew Billows at MTA Travel , we must be in sync mate. You are 100% correct mate, the meat will get minced up to make smash burgers yet the larger portions of fat will be rendered down to make beef tallow.🍻

[@colinmason6676]

One person who disliked the vid??? Finger must have slipped in error whilst smashing the like/ subscribe button. Love the vid time to get me cook on I think. Got the ribs and wings down pat, now onto the big stuff. Q. Can I substitute soft drink as a beer timer as I don’t drink? Yeah I know I’m a bloody weirdo

[@The_DukeX]

They probably spell weber with 2 b's

[@SchueysBBQ]

Thanks Colin Mason, the beer timer is only a suggestion, you may substitute it for anything else mate. I have a serial disliker and pretty sure I know who it is. 🍻

[@SchueysBBQ]

Ha Ha more than likely mate

[@jessegarcia9959]

Thank you o learned a lot one question does the bottom vent stay open a lot or little or closed and does top vent stay open

[@SchueysBBQ]

Thanks @jessegarcia9959 the bottom vent gets closed down a lot, just left open a little to allow air flow to the fuel, I leave the lid vent fully open to force the hot air and smoke over the food and out of the Weber

[@beano9343]

I'm a grot. I don't got gloves :( 11:30am and about ready to put the meat in. I think I should have started the beers earlier cause it might be late when it's done. Cheers Schuey, tried doing brisket before but trying your method today. I had about the same size brisket but trimmed about half a kg or so of the thin end as it's way too much meat for me. Will do that bit another time. My butcher gave me a brisket that was already pretty well trimmed so my dog didn't get many cut offs today. Wish me luck :)

[@SchueysBBQ]

Thanks Beano, I'm late but good luck 🍻

[@beano9343]

@@SchueysBBQ Haha, all good mate. Here I am again doing another brisket, last one turned out epic and finished resting around midnight :) Back for a refresher course. Got a smaller one this time (just the point) so I don't have to freeze the leftovers. Although I did find how to reheat in the microwave without it drying out. (add a couple of drops of water to the food container and use the thawing feature of the microwave so it heats gently. And obviously keep an eye on it) No beer timer today, found a new love for a good cider. Cheers for an epic guide, hope to see you back with some new vids again soon bud. Hope it wasn't the Dry July that is holding ya back with the beer timer method lol Edit: froze the last on in slabs, I think slices or pulled beef would definitely dry out :(

[@jodieallard3696]

Hey Schuey I want to do a pulled brisket , same method would be ok.? I’ve never done one before but love ya vids and tips

[@SchueysBBQ]

Yes Jodie Allard, just push the the brisket a little further once it is probing tender to ensure it will shred easily or pull apart. Thanks for the support. 🍻

[@bramvanharen3382]

8:38 Loved that part. Hahaha.

[@SchueysBBQ]

Thanks @bramvanharen3382 always handle with care

[@cleaver3519]

Been a while, have to do a binge watch. Last brisket i did seasoned and left it overnight. I pre rendered my trimmed fat the day before (i had ribs, steaks also used the fat from them) and then readded the fat when was still liquid briskit instead of oil or water (i have a small cabinet). Wagyu fat is the best to fry with!. Great video schuey!

[@SchueysBBQ]

Thanks Cleaver#351, sounds like you have it all down pat mate. I save the fat and render it down as well. Try not to waste anything. 🍻

[@guyva2350]

Wow

[@SchueysBBQ]

Thanks GUYVA 23 🍻

[@tysonhoffmann2601]

Hey mate, if you don’t mind, what knife exactly is that your using in the first part while trimming/shaping? What sort, shape length etc?

[@beano9343]

I let mine set sail for 4 hours, it was delicious. And, still piping hot. Doing a smaller one this time but still gonna let it go for at least 2 hours for a rest while I drink my cider and people starve. It's currently 9:42pm and I just boated :) I have coleslaw as usual if anyone can't wait. I also live alone and have beverage reserves for cooking measures. Half way through the cooking timer. Edit: the food is looking good so far, if you don't hear back on this comment, it was really good food and I forgot, or it was the timer and I forgot

[@SchueysBBQ]

Hey @beano9343 thanks so much for the feedback. Never, ever blame the beer timer, it only does good 😉

[@shannonepace]

hey mate... another question... can i trim and season the night before cooking? and just wrap in glad wrap and chuck it in the fridge overnight?

[@aaronsams350]

Great video! Just subscribed. I'm doing a brisket in two days (my 5th or so) and just brushing up on my technique. I LOVE the snake method and it's about as foolproof as you can get. PLEASE tell me you kept all those wagu scraps and did something with them. Cheers!

[@SchueysBBQ]

Thanks Aaron Sams, glad you liked it. I ground the trimmings down for burgers and the larger fat pieces I rendered down to make tallow 🍻

[@joshmccord9507]

Did exactly what you did and told me to do!! Ended up with 3rd degree burns on my chest… is it normal to have your nurses licking you wounds?? I wasn’t complaining until nurse Steven walked in

[@arandebaron8451]

Mate I can taste it through the screen …. Nice 😊😊😊

[@SchueysBBQ]

Hey Aran de Baron, if you pop around you can taste it for real. 🍻

[@arandebaron8451]

@@SchueysBBQ … just warming up the car … 🤩🤩🤩

[@cliffmarshall4315]

Started at 6am this 🤞

[@SchueysBBQ]

How did you go @cliffmarshall4315 ?

[@dirt-mud-sandfourwheeldriv9711]

What have you done with all your trimmings? Not in the BIN? get a mincer and make some home made snags (sausages for foreigners) out of it, never waste brisket, even the fat you could render down for beef tallow, cooking grease 😉👌👍

[@vantastic]

Interesting! I've always done briskets at about 110c. Will try hotter and do a boatski. Nice work mate. Looks bloody amazing... Though 19 beers.... Wrecked!

[@SchueysBBQ]

Thanks Niko Holm, yeah pushing it to a hotter temp will also lesson the stall, sometimes you don't even notice it at all. Yeah 19 beers can be a struggle, it is a just a recommendation 😉 🍻

[@erickrupczak453]

What should the grill temp be when first placing the brisket on the grill?

[@garrybailey5413]

Hey Schuey, thanks for yet another great cook! Why do you boat it? Is it just to collect the juices? Or does it help get through the stall? I figure this would maintain the bark better than wrapping completely and prevent “steaming”?, cheers and thanks again

[@SchueysBBQ]

Hey Garry Bailey, in the Weber I like to boat it for a couple of reasons, to protect it from too much direct radiant heat, to help collect the juices and also to help the bark build upas much as possible before wrapping it up. 🍻

[@billsa-bob8945]

Have some questions after my weber kettle disaster, but still editable brisket. 1) why are we told to cook brisket at 135 to 148 on weber kettle, but we are told to cook at 107 to 121 on stick burner and pellet grills? 2) Is there a trick or better way to keep ash build up from blocking bowl vents? 3) Why do you always leave lid vents wide open? 4) Have you ever used charcoal ring and diffuser plate using the minion method for a brisket cook? This is how I cooked yesterday and the bottom of the brisket is dry. Plate acted like a frying pan is my thoughts. Thank you for your videos and the laughter Schuey!

[@SchueysBBQ]

Thanks Bills A-bob 🍻 Hopefully these answers help mate, 1) You can smoke a brisket at 107c or ramp it up to 148c, by smoking at a higher temp you can avoid that dreaded stall and the most obvious is you don’t have as long a cooking time. Although when cooking at a higher temp I recommend resting for at least 2 hours. 2) I’ve never experienced build up that restricted airflow after one cook, even a long 10 hour low and low cook. Maybe your fuel source is leaving a lot of ash behind if that is the case and best to try a new brand. 3) I find closing the lid vent down traps in smoke, and in such a small chamber that can leave a bitter taste. It’s an exhaust vent and I have great results by making small adjustments to the bowl vents to keep my Weber’s ambient temp on track. 4) I have used the diffuser ring and offset plat in a MTP mate and sorry that I haven’t made a video showing it yet. Yeah the Weber diffuser plate is quite thin and although it allows a larger cooking area, it does create a hot spot. I recommend using a water pan for every cook, at least half fill it with how water, the steam it produces will help smoke penetrate better into your cook, as moist meat attracts smoke. Just keep an eye on the water levels as you will need to keep topping it up with hot water during a long cook. Always my pleasure mate.

[@billsa-bob8945]

@Schueys BBQ One thing I did forget to mention is that it was my first brisket cook in the Weber. First time using the ring and diffuser. I just gotta keep at it and figure it out. Thank you, Schuey. 😁

[@shannonepace]

hey mate... love your work... at what temp did you start to close down the bowl vents?

[@SchueysBBQ]

Thanks Shannon Pace I really appreciate the support, cheers. I usually start closing the vents down around 30 to 50c depending on how quickly it is rising

[@shannonepace]

@@SchueysBBQ i'm a bit confused... you close them down at 30-50c, or you close them down 30-50c below your target temps (130-150c)?

[@SchueysBBQ]

@@shannonepace sorry mate. I was replying to a lot of messages yesterday and yeah, it doesn't make sense. I start closing down my bowl vent when I'm between 30c to 50c off my target temp. If the weather is cold or humid it will be around 30c off as the temps rises a lot slower than if it is a hot dry day and therefore I'll start closing down the bowl vent when I'm roughly 50c off my target temp. The bowl vent usually is a round 1/8 to 1/4 open, again depending on weather. Sorry for the confusion mate.

[@shannonepace]

@@SchueysBBQ don't stress, bud... all good... i am doing a brisket this weekend in my kettle, so your video is getting a lot of use...

[@michaelyorke3186]

Schueys here's to you Mate!! Luv your content subscribed. In this clip, you used heat beads and said your ideal temp was between 135 - 150 C. What temp range would you recommend if you were using Lump Mangrove charcoal?

[@SchueysBBQ]

Thanks michael yorke I really appreciate the support, sorry for the late reply, same temp mate, cheers

[@user-ye6vu4ip8m]

Do you bench rest and allow the temp to drop a bit before putting into the esky? Doesn’t it keep cooking in the esky otherwise?

[@SchueysBBQ]

While any large piece of meat is resting (or holding as in the case of brisket) as the internal temp is pushed way past what you'd normally consume the meat, it is still cooking away and you'll see the internal temp rise regardless if left unwrapped on the bench or in foil (or butchers paper), as that main heat is coming from the meat internally. With brisket, you are in fact holding the temp and allowing it to slowly come back down to an edible temperature before slicing, plus also allowing the muscle fibres to relax and the meat will become more tender to eat.. That was the long answer, the short answer was I left it open for maybe 5 to 10 minutes while I checked it's tenderness and transferred it to the new foil and wrapped it up.Thomas Phillips 🍻

[@cokeaddict1663]

Don’t forget to keep the trimmings it makes great sausage mince

[@SchueysBBQ]

Always keep the trimmings Coke Addict, the meat will become smash burgers and I always render the ft to make beef tallow 🍻

[@user-yr6up6xt6x]

Master Brisket 😅

[@cliffmarshall4315]

❤

[@SchueysBBQ]

Thanks @cliffmarshall4315

[@alexkylie5198]

Thanks Schuey! Today I cooked my second brisket and followed all your helpful advice. My first brisket was a fail… a tasty fail, but I knew I could do better! It’s nice to see some quality content that resonates to an Aussie audience…. Nuff said Nailed the brisket for full redemption 👍👍 two thumbs up! When are you putting out a cook book? Just asking for a mate 😉

[@SchueysBBQ]

Hey Alex & Kylie, cheers for the support and I'm glad you nailed your brisket. I've been asked by a few who want to help me create a cook book, so it may just happen . 🍻

[@raymondporter2094]

@@SchueysBBQ The video resonates in the UK, too. Since I have that BBQ, my next brisket will be cooked like yours. (Loved the "don't waste the mustard" and the "special spritzer mix", not to mention the "judging time by number of stubbies").

[@randomramjet782]

Schuey. Dude. You interrupted ACDC, Lynard Skynard and bourbon. Awesome cook and thanks. PS. Ya didn't stop the flow of bourbon.

[@SchueysBBQ]

Sorry for the interruption mate, glad I didn't stop the bourbon flowing Random Ramjet 😉🍻

[@randomramjet782]

@@SchueysBBQ nice cook as always.

[@gtcih]

Schuey, I watched your video on bbq brisket a few times now. I will be doing my first brisket on my vintage Weber Performer. Since I am a beginner at briskets, I’ve watch a few other videos to see how other people do it. I’m curious as to your thoughts, if any, on paper vs foil as the wrap. Can you use paper with your cooler holding method? Have you tried paper? I apologize if you have already been asked this question. Good job on that video!

[@SchueysBBQ]

Thanks @gtcih I truly appreciate the support of you subbing to my channel, It means a lot. Now onto the question, yes I've used pink butchers paper when wrapping, and foil, and boating in a foil tray with paper, and with foil. All methods work just fine. The two big differences in using paper and foil when holding the brisket in an esky (cooler) is the bark retention, yes paper does keep a better bark and the mess, obviously the paper allows moister to seep through, so the towels soak up a lot of fluid. Hence why I always state, use old towels, better still, keep a couple of old towels purely for BBQ time. Cheers mate and sorry for the late reply.

[@bawonnurhidayat7873]

Do you rest the brisket before wrap & put in the esky ? Look bloody good mate

[@SchueysBBQ]

I just let it steam out for a few minutes before wrapping and putting in the esky Bawon Nurhidayat 🍻