PERFECT Brisket on the Weber Kettle! This EASIEST method to smoke a brisket!

[@waltzb7548]

Thank you for another great video is always Larry. Just reminded myself that summer is running on and I still haven't made a brisket time to get my self into gear. Cheers!

[@RaceviceSmokehouse]

Cheers my friend!! Thanks as always!! Time to get that brisket going buddy!!

[@davidandrews-lq6vy]

Everyone who does BBQ should own a Weber kettle. I switch between my kettle and WSM , been using my fire dial recently and I like it but lately the temperature has been fine until halfway through and it raises up to 300 with hardly any vents open . Obviously more briquettes light up than go out , so more practice required 👍

[@RaceviceSmokehouse]

I agree, everyone needs a Weber! I found with the fire dial that I have to use less charcoal when starting everything or else temps can spike. Maybe try reducing the amount of coals you start with and see how that runs for you! Cheers!

[@davidandrews-lq6vy]

@@RaceviceSmokehouse will do 👍 typical you can always add but not easily taken away situation , thanks for the help

[@Missjesslittlesuccesses]

Great video! 👍 We Enjoyed watching. Very informative. We’ll be getting our Weber in August and are now excited to make brisket. 😁

[@RaceviceSmokehouse]

Thank you!! I appreciate the feedback!! You’re going to love the Weber!! The best around.

[@Motters74]

Great job! I’m thinking of doing a full brisket for my 50th and reckon I could do the first 6 hours on my offset and then transfer to the Weber overnight. I generally use the snake method for low and slow but this looks like it might be easier to prevent burning around the edges of a large brisket.

[@RaceviceSmokehouse]

You can always finish in the oven after wrapping too! That works very well. Happy 50th my friend!

[@hojobbq]

Great video - the kettle is my go to cooker during the summer - too hot to be feeding sticks into my offset every 45-60 minutes during the summer

[@RaceviceSmokehouse]

Absolutley! Such a great cooker.

[@darthvaydr]

Hey Larry, I’ve been a subscriber for over two years now and have been making my smoked bologna and babybacks exactly how you make them and they always turn out so good every time! I use the Killer Hogs BBQ rib rub like you used and it’s 🔥! I may go pick up a brisket from Costco next Friday and try this. It looks great!! Thanks for another great bbq video!!

[@RaceviceSmokehouse]

Thank you! I truly appreciate it all! Glad the recipes are working out for you. Good luck on the brisket, let me know how it turns out!

[@darthvaydr]

@@RaceviceSmokehouse I sure will thanks again!

[@RaceviceSmokehouse]

@darthvaydr any time! Cheers!

[@MiddleAgedBaldGuy]

Great video. Never tried a brisket but always wanted to. Do you get your meat from CP Meat Market?

[@RaceviceSmokehouse]

Thanks!! Brisket can be intimidating, but it gets easier every time you cook one! lol Sometimes I go to CP, but I also chase the sales. lol. Try to keep everything cost effective. CP definitely has amazing food!

[@motokidcam1202]

Lit🔥

[@RaceviceSmokehouse]

🙏 🔥

[@Alex-ye1br]

I notice you didn't spritz. In your opinion, is that worth doing?

[@RaceviceSmokehouse]

You can spritz if you like, I’ve done it that way many times. I recently did a cook with a BBQ restaurant owner who makes some of the best brisket ever. And he never spritzed. It’s pretty cool, when the fat renders the surface that looks dry will eventually become “wet” looking from the juices coming out.

[@SoonerThanLater5523]

I am on a low salt dietary plan. How can I still season my brisket? Thanks. Bob C.

[@RaceviceSmokehouse]

Definitely use a coarse black pepper. I feel brisket needs a “salt” component. So I am not sure what you use, if anything, to add a salty flavor but I wouldn’t be opposed to a light coating of that. You can also check Dan-O’s seasoning. They don’t put salt in their seasonings so you can manage it how you like. Hope this helps. danosseasoning.com/

[@shodan5000]

Looks like you need to not eat BBQ at all then. Sorry.

[@dieseldawg7132]

@@SoonerThanLater5523 try some msg healthier than salt more flavor less sodium

[@DavidGriffin]

Bro you did excellent!!! I have a 22in. I use 2 fire bricks and a little less coals to get the right heat for long periods at low temps.

[@RaceviceSmokehouse]

Love the firebrick method. I do that on my ranch kettle. I can do 4 briskets on there no problem and it’s always great! Thanks for the feedback!!

[@DavidGriffin]

@@RaceviceSmokehouse you got the weber ranch!!!!!! Man I'm kinda tired of my tiny 22in. I literally gotta be a considerate cook when I get a brisket that's too big. I hate the 22's "conveniently inconvenient" "enough for everything except a standard brisket size".

[@RaceviceSmokehouse]

@DavidGriffin I was able to get the Ranch on Facebook marketplace for only $300. This was before Covid. The thing is a beast. I have the Weber 26” too. The 26” is so much better than the 22”’. Gives you all the room you need for even a larger brisket.

[@DavidGriffin]

@@RaceviceSmokehouse first time I ever heard anyone find something great about lockdown.

[@RaceviceSmokehouse]

@DavidGriffin no doubt. Lol

[@JohnMuscarella-b5z]

What size kettle?

[@RaceviceSmokehouse]

@@JohnMuscarella-b5z This was on the 26” Kettle. But you can follow the same method on the 22.5” as well. Cheers!

[@bronxs51]

Lowry is horrible

[@RaceviceSmokehouse]

Fair enough. We enjoy it.

[@shodan5000]

Lol, wrong, kiddo

[@timholloway7829]

@@shodan5000 eat a salt brick

[@timholloway7829]

@@RaceviceSmokehousejust to salty