How to Smoke Brisket in the Weber Kettle for Beginners

[@LownSlowBasics]

If you’d like special perks including product discounts, early access to my videos and more, join as a channel member here: kzbin.info/door/SGPWgAiDFXnXDqbeca0wEAjoin

[@grantallison-young5652]

Followed this method exactly for a perfect weber brisket - was a spectacular success - noted all your temps and made my moves as you suggested, even wrapping the meat in foil, towel and into the esky...Thanks for taking the time to make this, the USA vids are a lot more complex and fiddly - you keep it simple and precise

[@LownSlowBasics]

Thanks so much for the feedback, really appreciate you taking the time to let us know how you went! Keep it up. Absolute legend 🔥

[@boznian87]

@@LownSlowBasics any advice on using hardwood lump charcoal for the snake method? Or is it the same? Thanks, appreciate the videos

[@LownSlowBasics]

@@boznian87 it's not really something you do with charcoal as the size varies so much.

[@shebboleth]

What is an "esky"?

[@tbonetyrone681]

@@shebboleth it's ozzy name for chilly bin or cooler box

[@BiggiePlaysGames]

22 years old and smoking my first brisket for the fam on new years. PUMPED!!!

[@LownSlowBasics]

Legend! Let us know how it goes 🔥

[@charonvanth5166]

You fucked it up didn’t you😂

[@georgewatson1469]

Thanks brother I was able to make a fantastic meal for my family because of this!!

[@LownSlowBasics]

Most welcome! Good work 🙌

[@djmaxxhtx]

You get a Texas thumbs up Sir. Way to show that brisket who’s Boss. Any pit, large or small, the smoke must go on.

[@LownSlowBasics]

Thanks legend 🔥🙏

[@wchops7578]

First ever brisket going on the Weber in 3 hours! I’m getting so excited

[@iain1969]

I buggered my first brisket attempt as I left it too late to cover it in foil. I feel confident to have another crack now - thanks for the video

[@LownSlowBasics]

No worries at all!

[@akashaumeerun1739]

I was hesitating between an expensive smoker or a Weber and you helped a lot. Keep it up!

[@LownSlowBasics]

Thanks mate, definitely does the job the old Weber.

[@chase5224]

Still feeling the same way?

[@andrewburt4999]

Watched the video, Did a 9 hr cook and 1 hr rest. Best ever, thanks

[@deoncedarvan9810]

Thank you so much, I cooked a brisket today using your method,,, absolute perfection, 8h cooking, 1h rest and it just melted in my mouth,,, thank you, thank you, thank you!!!

[@LownSlowBasics]

That's a credit to yourself! Great work! Thanks so much for letting us know. Feel free to share the video around so others can have the same success ;)

[@iamawelder]

And I really like your honestly and lack of animation. So many guys (& gals) are over kill on their exaggerations. 👍👍💪💪

[@LownSlowBasics]

Thanks heaps mate!

[@AMEX_]

The adjustments to bottom vent with top vent wide open is 100% game changer. I did smoked ribs with your vents recommendation and it was much easier to control. Thank you.

[@LownSlowBasics]

You are more than welcome, glad to hear it helped :)

[@AMEX_]

I’ve been BBQ for the last couple of years and I’m still learning. Subbed can’t wait to see more, learn and be inspired to do more. Keep it up mate.

[@LownSlowBasics]

@@AMEX_ will do. Appreciate the support, thankyou.

[@brettmanley4944]

Leave the top wide open and adjust with the bottom vent. Brilliant!

[@LownSlowBasics]

Definitely been a game changer for me

[@brettmanley4944]

@@LownSlowBasics I like to throw fresh sausages on after the cook (butt or ribs or chicken (I’m still intimidated by the brisket)to finish off the fire.

[@kevinbreaux6769]

Texas here , great turnout on the weber! I use stick burner offset and yours came out excellent. May start using my kettle. Applause 👏

[@laurieg66]

Fantastic! I followed your temperature suggestions for a small (half) brisket, and it turned out perfectly at 250-275 F. I used Kingsford charcoal, which appears to burn hotter and faster than what you used. I used a base layer of 2, and a single layer on top, and had to add more charcoal when I wrapped the brisket. The temp went too high if I used a 2X2 layer of charcoal. My rub was salt, pepper, paprika, garlic powder, and a little cacao powder, with mustard for smearing on. Yum yum yum!

[@LownSlowBasics]

Great work!

[@scubasteve0929]

I followed this video for my first brisket-it came out amazing. Thank you for putting this video out to take the anxiety away.

[@LownSlowBasics]

That's so good to hear! Great work :)

[@MickSkitz]

I love this. I think this vent tip will help me to no end, I've always struggled with managing temps in my weber. The result looks phenomenal. I saw your esky tip, and I've got a slight recommendation for anyone who needs to keep this ready for longer. Put a couple litres of boiling hot water in the esky about 30min before you are going to rest your brisket in there, pour out just before putting the brisket in and it will massively help the length of time you can store it in there hot. I rested one for over 8 hours and it was still nearly burning hot to touch when I removed it. I think I could have gone another few hours too as the esky doesn't draw any heat initially from the Brisket it stays hotter, longer

[@LownSlowBasics]

Awesome brother! Thankyou 🔥

[@benmumford2498]

Best tip is to leave the top vent open. Has made my cooks so much easier, thanks mate

[@LownSlowBasics]

No worries at all mate!

[@MrDarren6868]

Young Man you are doing a great job .. iv been cooking in a Webber for years and you have taught me some new things..keep up the great work

[@tinyjk]

As an Aussie I wish you would quote Celsius temps but love your vids

[@Wolverine05]

Great call on the even temperatures. Which would make the flat perfect

[@ritchsuk1840]

Thank you from the UK, my first ever time smoking in my Weber kettle and first time trying a Low and slow cook, the results were amazing and it’s given me a huge confidence boost!!

[@frederiksnijders6552]

Followed this guide with my 1st brisket. Came out brilliantly. Thanks guys.

[@LownSlowBasics]

That's awesome! Thanks for letting us know 🔥

[@huddarudda2244]

Really good find, so many key elements you’ve covered in simple easy plain speak and the results speak for themselves. Great stuff.

[@LownSlowBasics]

Thanks so much!

[@adamfrisby4462]

Great video, very informative. I think i now have the confidence to try my first brisket knowing I can reflect back here if any fears when attempting. I must say though, I dont think I could do 8 plus hours cooking without an alcoholic beverage lol. You did well not having one, or at least not showing it lol.

[@LownSlowBasics]

Thanks heaps mate! I try to keep the beers off camera. You'll see a sneaky one from time to time 😜

[@universalask]

Super clean kettle.

[@LownSlowBasics]

Thanks mate, was a lucky find!

[@xg7645]

Dude... the knife😱😱

[@LownSlowBasics]

From route 83 😜

[@xg7645]

@@LownSlowBasics thanks will check them out

[@rra2541]

So I followed your method exactly, it came out awesome for my first brisket ever.

[@LownSlowBasics]

Great work legend!

[@voigtmeister1504]

Aaron!! Mate, my neighbour just gifted me an old Webber kettle, so I’m browsing KZbin videos and finally landed on yours. No more browsing required, subscribed and now you’re my go-to channel to educate me on the finer points, no 🇺🇸waffle. And a crow-eater no less! Glad I found you man, thanks. Journey starts tomorrow with brisket. Jason (ex crow-eater).

[@LownSlowBasics]

Thanks so much legend! Don't hesitate to reach out if you have any questions.

[@AtlasZero13]

Truly impressive what you have accomplished on a weber

[@nathantatai3863]

Damn bro this how to is legit! I just threw a brisket in the Weber for the NRL GF tonight cause we have a few mates coming over. This is gonna be a winner.

[@kriss3d]

Oh that's awesome. Whenever I've seen others do briskets they always use smokers and they never explain how to not have to keep adding coals. But.. I could definitely do this. I have a weber of same kind as yours. And Yeah. I'm going to try this the comming summer.

[@xrpbenno1147]

This is really in depth thanks heaps... I have done one brisket with a packet of taco mix and one with chicken salt and mustard and soy sauce and beer ... in a little Kmart toaster oven at maybe 90 degrees for ages. Got a Webber style bbq yesterday and ready to go putting a packet of some sort of supermarket chipotle garlic rub mix packet.... very exciting stuff gonna make my third ever brisket soon proper smoked this time like yours with the coals cheers..... very very helpful video thanks mate gotta try it with a laser thermometer.... fantastic

[@LownSlowBasics]

Man that sounds like a tasty combo!

[@rzxt]

Best weber videos online.

[@LownSlowBasics]

🙏🙏🙏

[@sidesw1pe]

Excellent vid, when I smoke my first brisket I'll be following this guide.

[@LownSlowBasics]

Thanks for the support! Let us know how you go :)

[@ThePayneFactor]

Same goes for me!

[@LownSlowBasics]

@@ThePayneFactor keep us posted 🔥

[@rosshovvels5305]

Excelent video, i am slowly working my way through your Video collection 👍🏼 i especially like it when you use both Temperature measurments F & C...... It saves me having to google the difference 🤣 Thanks again 10/10 👍🏼

[@LownSlowBasics]

You are very welcome! Thanks for the support!

[@iamawelder]

That rotating the grate is spot on!! I’m feeling like I just got smacked in the head. I’m so glad I found your video. 👍👍💪💪

[@LownSlowBasics]

🔥🔥🔥🙏🙏🙏

[@marvinracer88]

@@LownSlowBasics Same here. Game changer.

[@dantofoz11]

Great to see a fellow Aussie handing out some BBQ advice, in a very American area. Cheers, i'll try this exact method in my Weber smokey mountain, so far i've only used the minion method

[@LownSlowBasics]

Thanks mate! If you’ve got a wsm I’d stick with minion :)

[@ernc3467]

All the little tips and tricks I learned in all other brisket-smoking videos I've watched were all mentioned here! Where have you been all this time?! This is a great, simple, no-nonsense video. Love it and keep up the great work.👏👍

[@LownSlowBasics]

Thanks so much!

[@johannetherrien5601]

Thank’s for your video. I just bought a Weber Performer Deluxe ... still waiting for. Anxious to try this recipe.

[@LownSlowBasics]

Thanks mate :)

[@garanzbrah7437]

Very thorough, not wordy yet still engaging without overpowering music we usually hear on bbq/smoker videos. Subscribed American over here! Awesome vids man.

[@rechinualex26]

Best explanation video EVER

[@Jackdelroy1]

So good, even the birds sang their approval. Thanks!

[@LownSlowBasics]

The birds love it 😂

[@MrGringissimo]

Nice video. Very relaxed presentation, no over the top salesmanship. Will use this method next time I do brisket.

[@LownSlowBasics]

Thanks for the feedback 🙏

[@jasont2074]

Had to subscribe!! Been watching American 🇺🇸 channels for years, so good to find a Aussie that knows his 🍖 , going to my local butcher now to get a brisket for NYE! Cheers fellas

[@LownSlowBasics]

Thanks legend. Enjoy NYE 🍻

[@jalio1001]

Alright I will be attempting my first brisket tomorrow. I took note of many things you said, so hopefully everything goes well

[@smokefireflavour6582]

I followed your guidance and cooked my first ever brisket tonight. I had to improvise a bit here and there but it turned out amazing. Unfortunately i ruined all my footage….. Thanks for the awesome channel

[@jamesdodd9628]

Gonna get a weber kettle and have a go at this.

[@LownSlowBasics]

Awesome mate!

[@jamesdodd9628]

@@LownSlowBasics mastertouch being delivered Monday. Although it prob won't be assembled till March April as I'm in the uk

[@maconsmithwick4711]

This looks so good I must try this for me my family and friends

[@Wolverine05]

That knife.... Epic

[@LownSlowBasics]

Thanks mate :)

[@jamesreaves5534]

If you coat your meat with olive oil then whatever seasoning you want to put on it before placing it in the fridge overnight. It won't be dried out, your seasoning will penetrate the meat better getting more into the center and it'll help to prevent it from drying out when you cook it. You can also baste it with butter as you're cooking this will give it a nice flavor and keep it moist in the center. God Bless You and Your Family!! Jimmy in NC....

[@damianlarsen3672]

Loving the Webber series you are posting. This looks fantastic. 👍👍

[@LownSlowBasics]

Thanks mate :) glad your are enjoying.

[@nzguysports869]

Wow that moisture, tenderness of beef, and smoke ring is fantastic. Thank you for doing kettle style cooks. For me it makes things a lot easier 👍

[@LownSlowBasics]

Thanks heaps mate. You are welcome.

[@oubrad85]

That’s a knife!!! Brisket looked great too!

[@opiumextract2934]

Good info, didn't know brisket was that much over there. I just got back from the grocery store with a 17 lb brisket. Prime grade was $3.49 a LB here in Texas in case you were ever curious

[@LownSlowBasics]

Wow! I think I need to move to Texas!

[@opiumextract2934]

@@LownSlowBasics come on down, you'd fit right in!

[@chisel83]

$3-49 an lb is just over $7 US a kg (2.2lbs to a kg) do the currency conversion and we're not far off. I pay $11-12 a kg for top grade brisket, last Cape Grim i got for $10 a kg.

[@opiumextract2934]

@@chisel83 ah, well thank god in that case! I was afraid our friends were overpaying

[@chisel83]

@@opiumextract2934 My wife's a Texan gal so i gotta have brisket game. Beaumont girl.

[@rodsweetser9282]

Thanks Top vid.. just waiting for fast read thermometer should be hear Tuesday so I'll be smoking next weekend. Cheers

[@LownSlowBasics]

Oh hell yes! Nice

[@Gamminology]

One of the best video instructions I have seen. Thank you

[@LownSlowBasics]

🙏

[@louisegan99]

Great to see a local low n slow channel, one suggestion would be to include Celsius temps also

[@LownSlowBasics]

Yep my more recent videos are using Celcius :)

[@johnanddiann100]

@@LownSlowBasics Oh darn, I was surprised and happy to hear the Fahrenheit temps in this one! :)

[@isaacmcadams9859]

Thank you for this! Like the other guy said - simple and not fiddly. Great work.

[@Lumencraft-]

I like your "snake" method. I was thinking I might have to make my own "slow and sear" after seeing other videos.

[@timconnell4570]

Very CLEAR instructions . Thank you. The way you use the snake and alfoil is so logical 😁 but newbies like me dont know this. Thanks heaps from OZ

[@LownSlowBasics]

You are more than welcome mate, thanks for the feedback. Really appreciate it 🔥

[@keithwilson965]

Great video, I usually cheat and put anything that I wrap to get past the stall in the oven since you're not gaining any smoke flavor at that point.

[@lowdownone]

Same here, saves a lot of fuel

[@ruk8289]

From a New Zealander this video is the best advice I’ve ever taken from an Aussie lol 😂. But done my first brisket this Xmas following your guide and it came out perfect ! Thanks man keep up the tutorials and great work👍

[@LownSlowBasics]

🤣 I’ll take that as a big compliment! That’s awesome mate.

[@mattw9982]

Thanks mate, just cooked up my first brisket following your instructions. Turned out amazing!! Compliments galore from everybody 👍👍

[@LownSlowBasics]

Great work 🔥

[@wwfgumby]

Excellent job and great video, well done.

[@LownSlowBasics]

Thankyou 🔥

[@All2Skitzd]

I was warned not to use foil but I did it anyways because I seen Harry Soo do it and now I always tell people if it says wrap in foil its a bad guide. Part of smoking a brisket is great bark. Instead of wrapping in foil I would just assume put foil on my show the stomp it in the slow cooker at that point. If I didn't wrap in butcher paper I wouldn't wrap it

[@HabibiGolf]

Whats up bro! I got a Traeger 1300 Timberline... and its nothing like my weber. But still nice to have for bigger cooks.

[@LownSlowBasics]

Nice mate!

[@andrewbatcheldor4660]

Thanks mate. Got my first webber last weekend and hanging out to do this on Saturday

[@branofattrebates2847]

Hard to find Brisket like that in uk . Would love to give it a try 👍👍👍🥂🍻🍹🍾 happy new year

[@LownSlowBasics]

Same to you 🍻

[@rosshovvels5305]

Agreed! I hate the fact we cant call into our local supermarket and buy off the shelf cuts like 🇺🇸 🇦🇺 although my local butcher looks after me but it comes with a price.... Brisket of that size is definatly for special occasions in my house. 😂

[@broncoinseattle]

Really enjoyed the video. I've never smoked a brisket before on my Weber so I'm looking forward to giving this a try.

[@LownSlowBasics]

Thanks mate let us know what you think.

[@reijay4396]

Did this method on my old fashioned Webber. Smoked no foil for about 3 hrs and 15 min. Then put in parchment paper (foil is bad 4 u! Lol) in a foil tin. Put it on with the lid holes fully open and waited another 4 hours ( like my meat WELL done). Internal temp was 183 Fahrenheit afterwards. It was this size of brisket, maybe a lb more than he is showing. Seems pretty legit!

[@LownSlowBasics]

Nice!

[@theStranded1]

Fantastic vid, brother. So easy to watch and follow. Great work.

[@genreaper]

Good vid. Thanks Champ.

[@adamhenry5019]

Just purchased a Weber kettle, been cooking on a bullet for about 2 years so going to try this method. I’ve never used briquettes nor the snake method so wish me luck lol. Hopefully I nail it

[@Bluebird-qd2rx]

kzbin.info/www/bejne/boGoZGCmZdyBn7c Follow this method, it's similiar but easier. I've cooked several briskets using this method and every one has turned out great.

[@okcstatik1033]

That Cosmo Q mention low-key had me tearing up. It's so cool that these Oklahomie products keep creeping up in your content. You got a sub for life my dude! Cheers!

[@LownSlowBasics]

Oh man, thanks so much! Yeah man kosmo's q look after us, love their stuff. Appreciate you 🍻

[@danmunro01]

Very helpful video. I scored a Weber kettle today for free. Having been using an offset I understand all everything apart from how to best run the Weber. I’ll be having a crack at a brisket next weekend on the kettle. I think it’ll be easier to maintain temp than my offset to be honest.

[@rockplz]

Excellent video. Really looking forward to trying this!

[@LownSlowBasics]

Thanks so much

[@rockplz]

@@LownSlowBasics This was awesome - just a few strange looks chucking the brisket in the esky haha. Thanks for the vid! Ribs are next.

[@LownSlowBasics]

@@rockplz great work!

[@dwayneflorence4482]

Nice clean presentation. Great job mate.

[@user-vu9hs5zu9y]

My favourite BBQ channel. I like how you are very to the point when it comes to the cook. Quick and simple explanations. Thanks for sharing!! Keep up the good content.

[@mikespilkin]

Great video m8, simple and easy to follow

[@LownSlowBasics]

Thanks so much!

[@jamesreaves5534]

I'm 210% with you on the salt and pepper. A good piece of beef doesn't need anything else you don't want to disguise the flavor with some kind of rub in my opinion because the beef shines on its own and all you need is and a little olive oil. Butter is good as well, but I don't add spices to good beef. I just cooked an 11 lb Black Angus four bone prime rib last Sunday over lump charcoal and hickory that I split myself. It came out great. I use the pair of Weber charcoal baskets that came with my Weber master touch kettle. The more I use this grill the more I like it it came with the baskets, a thick Stainless Steel double hinged cooking grate with the removable centre and crescent shaped second story cooking grate plus built-in temperature gauge in the lid as well as the holster for putting your lid into when you remove it so you don't have to set it on the ground or somewhere else. This was only $55 more than the one with just the ashcan. Mine has the ashcan plus everything I listed. A Weber Stainless Steel double hinged cooking grate with removable Center cost $55 by itself. I purchased this on Amazon for $275. God Bless Y'all. Jimmy in NC....

[@n.tfisho7678]

Brilliant job mate, I'm doing a brisket for the first time for something different on Christmas, I will follow your advice thanks for your video! Subbed.

[@LownSlowBasics]

Thanks heaps man! Have a good Christmas 🔥

[@n.tfisho7678]

@@LownSlowBasics cheers mate you too

[@HMS1Blake]

Phwooarr! Delicious. Total comedy dribbling going on here. Great video - nice one!

[@LownSlowBasics]

Thanks so much 🔥

[@MrSando75]

South Aussie? what a random find! subscribed:) **Edit** what a brilliant video. Makes it sound super easy to cook brisket. I'll be trying this soon.

[@LownSlowBasics]

Thanks legend

[@kelvartis]

Great video! shows how to really make this without an expensive setup. Btw, nice looking knives.

[@LownSlowBasics]

Thanks so much :)

[@dwayneflorence4482]

Awesome presentation! And it looked delicious.

[@Wolverine05]

I was doing my vents the opposite way and I am going to give your way a try Sunday with a brisket. I've never done snake method which I am going to try as well

[@LownSlowBasics]

Oh nice! Check out our snake method video too so you are all over it, let us know how you go :)

[@Wolverine05]

@@LownSlowBasics what's the title of the video?

[@LownSlowBasics]

@@Wolverine05 kzbin.info/www/bejne/ooOcpmd3e8R3iZY

[@keithbrown8575]

Nobody’s talking about how fire that beat was… I know my hip hop heads was feelin that 😂😂😂

[@22HondaCivic]

Going to try on Saturday for my birthday thanks and cheers 🍻

[@LownSlowBasics]

Awesome! Let us know how you go :)

[@22HondaCivic]

@@LownSlowBasics came out amazing wife said was my best brisket thank you

[@LownSlowBasics]

@@22HondaCivic man that's so good to hear! Good job. Now try butchers paper for the wrap next time and it'll be better again!

[@AAA75831]

Great video. Probably saved quite a lot of money and time for a lot of newbees here including myself. On my first brisket cook the only difficult i had was with getting the grill upto the temp, took about 2 hours. Was smooth sailing after that. I used the starter cube to light up the snake head. Will try adding burning charcoal like it's recommended to start with the next time.

[@LownSlowBasics]

Thanks mate :)

[@mattc825]

I liked the way you did the trimming boss. Nicely done nice

[@spaz7926]

What a slicing 🔪!

[@LownSlowBasics]

😜🔥

[@derekmccabe5274]

Great video, looking forward to trying it out

[@plamenplamenof3567]

Works like a charm!

[@LownSlowBasics]

Thankyou 🔥

[@blackknightjack3850]

9:12 This is something I figured out pretty quick. I remember for my first few attempts at barbecuing I was confused as to how I was suppose to knock the temp down until I realized the bottom vent has much greater control over the temp than the top vent (which is weird because for some reason Weber themselves say to use the top vent and I have no idea why).

[@jonathanbortz5424]

If you mess with the bottom vent a lot while cooking you can make unstable temps. If you set your intake to a set point, you can control better from the top and slow adjust more as needed.

[@mattnelson9123]

Never seen a brisket that big in a supermarket mate. Really love the video - very approachable and comprehensive. Cheers!

[@LownSlowBasics]

You're welcome 😀

[@Roger21989]

The charcoal snake is very clever!

[@Sklit77002]

Smoke it fat side down, point side directly over the open end of the snake. I go counter clockwise when starting the snake. Don't forget to add 6 cups of water to your 13x9 aluminum pan in the middle of the snake. Smoke till 170, pull it wrap it tight. Add more briquettes to close the snake. Smoke till 205. Pull it and place it in an empty air tight cooler fat side up for about 3 hours till temp drops to 160. Majority of the time will be spent between 180 and 200 while resting, which is prime time breaking down that collagen, making the meat tender. Only adjusting the bottom vent makes sense, Since that's where the airflow enters.

[@jd4810]

Excellent smoke mate. Straight forward & no nonsense beginners guide. I followed you directions and my first brisket was delicious.

[@LownSlowBasics]

That's awesome! Thanks so much for the feedback!

[@__DK.]

This is class mate. Looking forward to following your approach.

[@LownSlowBasics]

Thanks so much mate.