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@grantallison-young56523 жыл бұрын
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
@LownSlowBasics3 жыл бұрын
Thanks so much for the feedback, really appreciate you taking the time to let us know how you went! Keep it up. Absolute legend 🔥
@boznian873 жыл бұрын
@@LownSlowBasics any advice on using hardwood lump charcoal for the snake method? Or is it the same? Thanks, appreciate the videos
@LownSlowBasics3 жыл бұрын
@@boznian87 it's not really something you do with charcoal as the size varies so much.
@shebboleth2 жыл бұрын
What is an "esky"?
@tbonetyrone6812 жыл бұрын
@@shebboleth it's ozzy name for chilly bin or cooler box
@BiggiePlaysGames3 жыл бұрын
22 years old and smoking my first brisket for the fam on new years. PUMPED!!!
@LownSlowBasics3 жыл бұрын
Legend! Let us know how it goes 🔥
@charonvanth5166 Жыл бұрын
You fucked it up didn’t you😂
@georgewatson146925 күн бұрын
Thanks brother I was able to make a fantastic meal for my family because of this!!
@LownSlowBasics23 күн бұрын
Most welcome! Good work 🙌
@djmaxxhtx3 жыл бұрын
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.
@LownSlowBasics3 жыл бұрын
Thanks legend 🔥🙏
@wchops75783 жыл бұрын
First ever brisket going on the Weber in 3 hours! I’m getting so excited
@iain19693 жыл бұрын
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
@LownSlowBasics3 жыл бұрын
No worries at all!
@akashaumeerun17393 жыл бұрын
I was hesitating between an expensive smoker or a Weber and you helped a lot. Keep it up!
@LownSlowBasics3 жыл бұрын
Thanks mate, definitely does the job the old Weber.
@chase52243 жыл бұрын
Still feeling the same way?
@andrewburt49992 жыл бұрын
Watched the video, Did a 9 hr cook and 1 hr rest. Best ever, thanks
@deoncedarvan98103 жыл бұрын
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!!!
@LownSlowBasics3 жыл бұрын
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 ;)
@iamawelder3 жыл бұрын
And I really like your honestly and lack of animation. So many guys (& gals) are over kill on their exaggerations. 👍👍💪💪
@LownSlowBasics3 жыл бұрын
Thanks heaps mate!
@AMEX_3 жыл бұрын
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.
@LownSlowBasics3 жыл бұрын
You are more than welcome, glad to hear it helped :)
@AMEX_3 жыл бұрын
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.
@LownSlowBasics3 жыл бұрын
@@AMEX_ will do. Appreciate the support, thankyou.
@brettmanley49443 жыл бұрын
Leave the top wide open and adjust with the bottom vent. Brilliant!
@LownSlowBasics3 жыл бұрын
Definitely been a game changer for me
@brettmanley49443 жыл бұрын
@@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.
@kevinbreaux67693 жыл бұрын
Texas here , great turnout on the weber! I use stick burner offset and yours came out excellent. May start using my kettle. Applause 👏
@laurieg662 жыл бұрын
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!
@LownSlowBasics2 жыл бұрын
Great work!
@scubasteve09293 жыл бұрын
I followed this video for my first brisket-it came out amazing. Thank you for putting this video out to take the anxiety away.
@LownSlowBasics3 жыл бұрын
That's so good to hear! Great work :)
@MickSkitz3 жыл бұрын
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
@LownSlowBasics3 жыл бұрын
Awesome brother! Thankyou 🔥
@benmumford24983 жыл бұрын
Best tip is to leave the top vent open. Has made my cooks so much easier, thanks mate
@LownSlowBasics3 жыл бұрын
No worries at all mate!
@MrDarren68682 жыл бұрын
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 Жыл бұрын
As an Aussie I wish you would quote Celsius temps but love your vids
@Wolverine053 жыл бұрын
Great call on the even temperatures. Which would make the flat perfect
@ritchsuk18403 жыл бұрын
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!!
@frederiksnijders65523 жыл бұрын
Followed this guide with my 1st brisket. Came out brilliantly. Thanks guys.
@LownSlowBasics3 жыл бұрын
That's awesome! Thanks for letting us know 🔥
@huddarudda22443 жыл бұрын
Really good find, so many key elements you’ve covered in simple easy plain speak and the results speak for themselves. Great stuff.
@LownSlowBasics3 жыл бұрын
Thanks so much!
@adamfrisby44623 жыл бұрын
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.
@LownSlowBasics3 жыл бұрын
Thanks heaps mate! I try to keep the beers off camera. You'll see a sneaky one from time to time 😜
@universalask3 жыл бұрын
Super clean kettle.
@LownSlowBasics3 жыл бұрын
Thanks mate, was a lucky find!
@xg76453 жыл бұрын
Dude... the knife😱😱
@LownSlowBasics3 жыл бұрын
From route 83 😜
@xg76453 жыл бұрын
@@LownSlowBasics thanks will check them out
@rra25412 жыл бұрын
So I followed your method exactly, it came out awesome for my first brisket ever.
@LownSlowBasics2 жыл бұрын
Great work legend!
@voigtmeister15043 жыл бұрын
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).
@LownSlowBasics3 жыл бұрын
Thanks so much legend! Don't hesitate to reach out if you have any questions.
@AtlasZero133 жыл бұрын
Truly impressive what you have accomplished on a weber
@nathantatai3863 Жыл бұрын
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.
@kriss3d8 ай бұрын
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.
@xrpbenno11473 жыл бұрын
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
@LownSlowBasics3 жыл бұрын
Man that sounds like a tasty combo!
@rzxt2 ай бұрын
Best weber videos online.
@LownSlowBasics2 ай бұрын
🙏🙏🙏
@sidesw1pe3 жыл бұрын
Excellent vid, when I smoke my first brisket I'll be following this guide.
@LownSlowBasics3 жыл бұрын
Thanks for the support! Let us know how you go :)
@ThePayneFactor3 жыл бұрын
Same goes for me!
@LownSlowBasics3 жыл бұрын
@@ThePayneFactor keep us posted 🔥
@rosshovvels53053 жыл бұрын
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 👍🏼
@LownSlowBasics3 жыл бұрын
You are very welcome! Thanks for the support!
@iamawelder3 жыл бұрын
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. 👍👍💪💪
@LownSlowBasics3 жыл бұрын
🔥🔥🔥🙏🙏🙏
@marvinracer882 жыл бұрын
@@LownSlowBasics Same here. Game changer.
@dantofoz112 жыл бұрын
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
@LownSlowBasics2 жыл бұрын
Thanks mate! If you’ve got a wsm I’d stick with minion :)
@ernc34673 жыл бұрын
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.👏👍
@LownSlowBasics3 жыл бұрын
Thanks so much!
@johannetherrien56013 жыл бұрын
Thank’s for your video. I just bought a Weber Performer Deluxe ... still waiting for. Anxious to try this recipe.
@LownSlowBasics3 жыл бұрын
Thanks mate :)
@garanzbrah7437 Жыл бұрын
Very thorough, not wordy yet still engaging without overpowering music we usually hear on bbq/smoker videos. Subscribed American over here! Awesome vids man.
@rechinualex262 жыл бұрын
Best explanation video EVER
@Jackdelroy13 жыл бұрын
So good, even the birds sang their approval. Thanks!
@LownSlowBasics3 жыл бұрын
The birds love it 😂
@MrGringissimo3 жыл бұрын
Nice video. Very relaxed presentation, no over the top salesmanship. Will use this method next time I do brisket.
@LownSlowBasics3 жыл бұрын
Thanks for the feedback 🙏
@jasont20743 жыл бұрын
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
@LownSlowBasics3 жыл бұрын
Thanks legend. Enjoy NYE 🍻
@jalio10013 жыл бұрын
Alright I will be attempting my first brisket tomorrow. I took note of many things you said, so hopefully everything goes well
@smokefireflavour65822 жыл бұрын
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
@jamesdodd96283 жыл бұрын
Gonna get a weber kettle and have a go at this.
@LownSlowBasics3 жыл бұрын
Awesome mate!
@jamesdodd96283 жыл бұрын
@@LownSlowBasics mastertouch being delivered Monday. Although it prob won't be assembled till March April as I'm in the uk
@maconsmithwick47112 жыл бұрын
This looks so good I must try this for me my family and friends
@Wolverine053 жыл бұрын
That knife.... Epic
@LownSlowBasics3 жыл бұрын
Thanks mate :)
@jamesreaves5534 Жыл бұрын
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....
@damianlarsen36723 жыл бұрын
Loving the Webber series you are posting. This looks fantastic. 👍👍
@LownSlowBasics3 жыл бұрын
Thanks mate :) glad your are enjoying.
@nzguysports8693 жыл бұрын
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 👍
@LownSlowBasics3 жыл бұрын
Thanks heaps mate. You are welcome.
@oubrad853 жыл бұрын
That’s a knife!!! Brisket looked great too!
@opiumextract29343 жыл бұрын
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
@LownSlowBasics3 жыл бұрын
Wow! I think I need to move to Texas!
@opiumextract29343 жыл бұрын
@@LownSlowBasics come on down, you'd fit right in!
@chisel833 жыл бұрын
$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.
@opiumextract29343 жыл бұрын
@@chisel83 ah, well thank god in that case! I was afraid our friends were overpaying
@chisel833 жыл бұрын
@@opiumextract2934 My wife's a Texan gal so i gotta have brisket game. Beaumont girl.
@rodsweetser92823 жыл бұрын
Thanks Top vid.. just waiting for fast read thermometer should be hear Tuesday so I'll be smoking next weekend. Cheers
@LownSlowBasics3 жыл бұрын
Oh hell yes! Nice
@Gamminology2 жыл бұрын
One of the best video instructions I have seen. Thank you
@LownSlowBasics2 жыл бұрын
🙏
@louisegan993 жыл бұрын
Great to see a local low n slow channel, one suggestion would be to include Celsius temps also
@LownSlowBasics3 жыл бұрын
Yep my more recent videos are using Celcius :)
@johnanddiann1003 жыл бұрын
@@LownSlowBasics Oh darn, I was surprised and happy to hear the Fahrenheit temps in this one! :)
@isaacmcadams98593 жыл бұрын
Thank you for this! Like the other guy said - simple and not fiddly. Great work.
@Lumencraft- Жыл бұрын
I like your "snake" method. I was thinking I might have to make my own "slow and sear" after seeing other videos.
@timconnell45703 жыл бұрын
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
@LownSlowBasics3 жыл бұрын
You are more than welcome mate, thanks for the feedback. Really appreciate it 🔥
@keithwilson9653 жыл бұрын
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.
@lowdownone3 жыл бұрын
Same here, saves a lot of fuel
@ruk82892 жыл бұрын
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👍
@LownSlowBasics2 жыл бұрын
🤣 I’ll take that as a big compliment! That’s awesome mate.
@mattw99823 жыл бұрын
Thanks mate, just cooked up my first brisket following your instructions. Turned out amazing!! Compliments galore from everybody 👍👍
@LownSlowBasics3 жыл бұрын
Great work 🔥
@wwfgumby3 жыл бұрын
Excellent job and great video, well done.
@LownSlowBasics3 жыл бұрын
Thankyou 🔥
@All2Skitzd3 жыл бұрын
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
@HabibiGolf2 жыл бұрын
Whats up bro! I got a Traeger 1300 Timberline... and its nothing like my weber. But still nice to have for bigger cooks.
@LownSlowBasics2 жыл бұрын
Nice mate!
@andrewbatcheldor46603 жыл бұрын
Thanks mate. Got my first webber last weekend and hanging out to do this on Saturday
@branofattrebates28473 жыл бұрын
Hard to find Brisket like that in uk . Would love to give it a try 👍👍👍🥂🍻🍹🍾 happy new year
@LownSlowBasics3 жыл бұрын
Same to you 🍻
@rosshovvels53053 жыл бұрын
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. 😂
@broncoinseattle3 жыл бұрын
Really enjoyed the video. I've never smoked a brisket before on my Weber so I'm looking forward to giving this a try.
@LownSlowBasics3 жыл бұрын
Thanks mate let us know what you think.
@reijay43962 жыл бұрын
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!
@LownSlowBasics2 жыл бұрын
Nice!
@theStranded12 жыл бұрын
Fantastic vid, brother. So easy to watch and follow. Great work.
@genreaper3 жыл бұрын
Good vid. Thanks Champ.
@adamhenry50192 жыл бұрын
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-qd2rx2 жыл бұрын
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.
@okcstatik10333 жыл бұрын
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!
@LownSlowBasics3 жыл бұрын
Oh man, thanks so much! Yeah man kosmo's q look after us, love their stuff. Appreciate you 🍻
@danmunro013 жыл бұрын
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.
@rockplz3 жыл бұрын
Excellent video. Really looking forward to trying this!
@LownSlowBasics3 жыл бұрын
Thanks so much
@rockplz3 жыл бұрын
@@LownSlowBasics This was awesome - just a few strange looks chucking the brisket in the esky haha. Thanks for the vid! Ribs are next.
@LownSlowBasics3 жыл бұрын
@@rockplz great work!
@dwayneflorence44822 жыл бұрын
Nice clean presentation. Great job mate.
@user-vu9hs5zu9y3 жыл бұрын
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.
@mikespilkin3 жыл бұрын
Great video m8, simple and easy to follow
@LownSlowBasics3 жыл бұрын
Thanks so much!
@jamesreaves5534 Жыл бұрын
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.tfisho76783 жыл бұрын
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.
@LownSlowBasics3 жыл бұрын
Thanks heaps man! Have a good Christmas 🔥
@n.tfisho76783 жыл бұрын
@@LownSlowBasics cheers mate you too
@HMS1Blake3 жыл бұрын
Phwooarr! Delicious. Total comedy dribbling going on here. Great video - nice one!
@LownSlowBasics3 жыл бұрын
Thanks so much 🔥
@MrSando753 жыл бұрын
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.
@LownSlowBasics3 жыл бұрын
Thanks legend
@kelvartis2 жыл бұрын
Great video! shows how to really make this without an expensive setup. Btw, nice looking knives.
@LownSlowBasics2 жыл бұрын
Thanks so much :)
@dwayneflorence44823 жыл бұрын
Awesome presentation! And it looked delicious.
@Wolverine053 жыл бұрын
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
@LownSlowBasics3 жыл бұрын
Oh nice! Check out our snake method video too so you are all over it, let us know how you go :)
Nobody’s talking about how fire that beat was… I know my hip hop heads was feelin that 😂😂😂
@22HondaCivic3 жыл бұрын
Going to try on Saturday for my birthday thanks and cheers 🍻
@LownSlowBasics3 жыл бұрын
Awesome! Let us know how you go :)
@22HondaCivic3 жыл бұрын
@@LownSlowBasics came out amazing wife said was my best brisket thank you
@LownSlowBasics3 жыл бұрын
@@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!
@AAA758313 жыл бұрын
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.
@LownSlowBasics3 жыл бұрын
Thanks mate :)
@mattc825 Жыл бұрын
I liked the way you did the trimming boss. Nicely done nice
@spaz79263 жыл бұрын
What a slicing 🔪!
@LownSlowBasics3 жыл бұрын
😜🔥
@derekmccabe52743 жыл бұрын
Great video, looking forward to trying it out
@plamenplamenof35673 жыл бұрын
Works like a charm!
@LownSlowBasics3 жыл бұрын
Thankyou 🔥
@blackknightjack38503 жыл бұрын
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).
@jonathanbortz54242 жыл бұрын
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.
@mattnelson91233 жыл бұрын
Never seen a brisket that big in a supermarket mate. Really love the video - very approachable and comprehensive. Cheers!
@LownSlowBasics3 жыл бұрын
You're welcome 😀
@Roger21989 Жыл бұрын
The charcoal snake is very clever!
@Sklit770023 жыл бұрын
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.
@jd48103 жыл бұрын
Excellent smoke mate. Straight forward & no nonsense beginners guide. I followed you directions and my first brisket was delicious.
@LownSlowBasics3 жыл бұрын
That's awesome! Thanks so much for the feedback!
@__DK.3 жыл бұрын
This is class mate. Looking forward to following your approach.