Want to smoke a brisket on a weber kettle? This is the video for you! Get the Meater Probe here: www.kqzyfj.com... Brisket Point temperature graph: smoketrailsbbq... Brisket Flat Temperature Graph: smoketrailsbbq...
Пікірлер: 93
@wmcguire1979 Жыл бұрын
Cooked a 9lbs brisket on my kettle. Used the snake method. Took about 3 1/2 hours to come to 160°. I let it go to 170° just to make sure. Once it did. I wrapped with butcher paper and 4 hours later, it hit 205°. I never had to replenish the charcoal once. The temp never got past 250° and always stayed above 225°. Used mesquite wood chunks.
@ratlips43637 ай бұрын
I have smoked three +17 pound briskets on my Weber. The first one was using the Snake Method. It worked great, but I was constantly moving the meat due to the heat moving around the kettle. I bought a Slow-N-Sear for my next two briskets. What an amazing difference. I got the cheaper one that didn't have a grate on the bottom. This allowed the gray cinders to fall through. 12 hours and the meat for both of them (different days) were to die for! A couple of suggestions for you. 1) Get a grill grate that has hinged access on opposite sides. This will allow you to add briquets and wood easily 2) I quit using the Meater thermometer and switched to a four probe, wired unit. One probe takes the ambient temp and the other three can take internal temps at three different locations on the brisket. It is swill Bluetooth so it communicates to my phone 3) definitely try to get solid wood pieces as they will smoke better and not burn up as quickly 4) put the rub on the meat the night before and let it sit in the refrigerator. The salt will dissolve and penetrate the meat, pulling in the natural juices.
@hanginwiththehafu11 ай бұрын
DRINKING GAME RULES: Every time he says Weber Kettle you have to take a shot.
@NormPetersonsBarStool Жыл бұрын
Best vid ive seen with how to use a weber for a briskit.
@dp97955 ай бұрын
honest, clear , informative and helpful video. awesome job. the video and the brisket. nice! thank you, sir.
@murph65594 ай бұрын
Used this vid to make my first brisket ever on a weber kettle. Total time from start to finish was 27 hours and it was one of the best briskets ive ever had. Everyone love it and i used the golden mountain seasonings mixed with a little water for spritzing. Phenomenal. Dont think i need a smoker anymore!
@Ryker26083 жыл бұрын
I swear, one day I'm going to cook a perfect brisket, and instead of slicing it, I'm just going to bite into it
@SmokeTrailsBBQ3 жыл бұрын
Life goals
@jesselund3603 ай бұрын
I've watched the same 4 or 5 brisket videos on your page at LEAST 10x each and rverytime I'm about to cook one I get a quick refresher course on your page lol great work brother!
@GaryORiveraSr3 жыл бұрын
The explanation about waiting for the thickest part of the "flat" is what I've been missing. I've gotten the point and other parts of the flat to probe tender but I've been pulling my brisket too soon on my last couple of cooks. Start my cook just before 4 am this morning. So looking forward to brisket tonight for dinner
@yakuzaronin70903 жыл бұрын
i'm still working up the courage to try my first brisket, but that is a really good learning lesson. it's really difficult for a beginner like me to decide the risk of drying out the point...or hold out til the flat is probe tender too. Impressive what the difference another 30 - 60 mins can do at that stage. Thanks for this video I will be less scared to keep holding out.
@aidenshim18853 жыл бұрын
This is awesome! Ive failed a couple of times but finally succeeded after this one! So appreciated!
@rob_v_nj11 ай бұрын
Great video, thank you. Got a 19 pounder on the 22 right now. Going to finish in the oven. Using the temp spike.
@MrGanomede3 жыл бұрын
Dawgfatha’s BBQ gave me a ton of confidence to try it. This helped me with some more pointers and ideas. Thank you so much.
@SmokeTrailsBBQ3 жыл бұрын
No problem Dennis! Did you smoke a brisket yet?
@MrGanomede3 жыл бұрын
@@SmokeTrailsBBQ I did so, sir. It came out kinda roast beefy. I’ve been studying various methodologies, tips, advice, maneuvers to understand it better. I’m currently trying again on my Weber master touch. I hope the bbq gods are with me today. Thanks for checking in on me
@WillGowKelowna4 жыл бұрын
This weekend for Canadian Thanksgiving I had our traditional turkey dinner and a few days later this brisket. Let's have brisket replace the turkey .
@DaveBuildsIt Жыл бұрын
We used to have your wall on our floor. I recognize the ridges and manufactured imperfections.
@SmokeTrailsBBQ Жыл бұрын
Lol!
@tdtommy1967 ай бұрын
Steve I have no idea how I never saw this video before. I watch all your content. I do all my cooks on a weber kettle as I do not have an offset, but I use all the tips and tricks that you use on the offset, including pulling at 190-195 and doing a long hold. I use a Masterbuilt electric smoker at 150 and a water pan in there to keep the humidity up on the long holds. I do not have a slow and sear either and I refuse to spend the $150 or whatever it is for one of those. It's a scam. It literally does nothing that you can't do better without one. First I use 2 charcoal grates stacked perpendicular to each other. That helps the charcoal last a lot longer. I would say I get a good extra hour with that little hack. Second, I use a couple of fire bricks to divide the chamber as you did with those regular bricks. However, I don't make a straight line across the middle of the pit with them. I put them almost at a right angle to each other so that they kind of hug the wall, and then place my charcoal within that narrower opening. That does 2 things. It restricts air flow even more, and helps to prevent temp spikes, and it also gives me a bigger indirect zone on the grill which helps me fit the brisket in on that side better. Last, I have a meatloaf pan that fill with hot water and place almost directly over the bricks on the grill grate. That's what I use for added heat deflection, and it also keeps things nice and humid in there. I've tried with and without the pan of water, and I feel like my bark is a lot darker and better developed with it. I also never need to spritz when I put it in. I just have to remember to check it every couple hours or so as it evaporates pretty quickly.
@SmokeTrailsBBQ7 ай бұрын
Amazing tips thank you!
@roubein Жыл бұрын
This guy is the brisket wikipedia. Thank you for making awesome contents.
@tommygarza80432 жыл бұрын
You rock mr Steve. Your ways and methods are terminator style. I ended up getting the 22 Weber Smokey mountain cause I liked the way you threw down on that Christmas brisket you made and your end results. I have a 500 gallon offset but your Christmas brisket on the wsm convinced me to get the 22 for my back patio and I ended up running it as a stick burner and is flavorful as my offset. Keep rocking lill bud.
@SmokeTrailsBBQ2 жыл бұрын
Thanks Tommy!
@wayneking59852 жыл бұрын
Tommy, what size sticks did you use in your Weber? You did say you used it as a stick burner.
@tommygarza80432 жыл бұрын
@@wayneking5985 hi Wayne, yes I run my WSM as a stick burner. I use approximate 2x6 sticks. In my experience, the bigger sticks would not combust.
@poorpuritan84804 жыл бұрын
Weber's the best. My favorite to smoke on (vs. offset, or electric, etc.) is the Weber Smokey Mountain. Not as much frantic work as the offset, but still opportunity for good involvement. Love sittin' with it in cooler weather, maintainin' temp, refueling, etc. Well, back when I actually had it.
@SmokeTrailsBBQ4 жыл бұрын
Yea the offset is alot of busy work for sure. I've been think of getting a WSM. How long can you run it before adding new coals? I'm sure it's a whole new thing to learn
@poorpuritan84804 жыл бұрын
@@SmokeTrailsBBQ - If I remember correctly, I've gotten up to 8hrs worth of fuel on a cook before (enough for me to sleep while it cooked) initially beginning by way of the "Minion' method. But I prefer stokin' the coal every couple of hours, and refueling 4.
@poorpuritan84803 жыл бұрын
@@SmokeTrailsBBQ I apologize for just now getting to this comment. I have been incredibly busy, and just saw the notification. I have gone as long as 5-6 hours without having to refuel, and I only know that because I slept! I really enjoyed the WSM.
@ericramirez92404 жыл бұрын
Dude excellent tip w/ can and spirits. I'm definitely going to have to try that. Nice vid!!!
@yakuzaronin70903 жыл бұрын
Yeah noticed a theme with using empty beer cans for anything... I see what he's doing there. More beer = better bbq. Stay hydrated my friend! also +1 for the princess bride reference.
@alfromtx2453 жыл бұрын
I've been smoking meat for about 15 years and I don't remember anyone talking about waiting for the flat part to probe tender. Until very recently, that is. I just figured the point was perfect and the flat was overcooked. But apparently I should have been waiting longer. I just ordered the SNS Kettle and my wife just bought a brisket. So hopefully I'll be able to try this out in the next few days.
@drunkinmaster13 жыл бұрын
Im actually smoking one right now with this exact same process. Just an observation regarding the wood. I noticed that larger chunks of wood causes the temps to spike way out of control. Smaller pieces seem to be more controllable, with this being said i actually prefer the wood chips.
@SmokeTrailsBBQ3 жыл бұрын
Totally agree. The chunks spoke the heat but smoke for longer. The chips are lower heat but only smoke for a little bit. I prefer the chunks because I feel like it's more consistent application of smoke over a longer time. And they burn rather than smoulder.
@batenkhtehe3 жыл бұрын
thanks. exact video i was looking for. 300 oven was questionable but it made sense after you explained it.
@rbye2 жыл бұрын
Moral of the story…staying hydrated and using beer cans wisely will make you a BBQ Master.
@DavidGriffin2 ай бұрын
I think the snake method def would've been better easier. More consistent heat level. Less fiddling. Just open every hour and rotate grill a little to prevent direct heat.
@ZunigaxxEnrique2 жыл бұрын
So I did my first brisket on a little square charcoal grill, it was a choice brisket and the bark came out excellent but the inside was just a little dry. Never thought u could cook one that decent on ur first try with a 50$ homedepot grill. Second one this weekend using this heat shield method! Thanks!
@jameshin2 ай бұрын
Hello, I really enjoy your videos. This was 3 yrs ago, but it seems that your flat became hotter quicker because the ambient was hotter. Do you think positioning the brisket the other way around (flat towards the fire would make difference)? Your comment about the middle holdout area was very informative. I’ll definitely try to just push through next time.
@Freabyrd2 жыл бұрын
Nice job on the brisket with the weber 👍🍺
@mcafeeja3 жыл бұрын
Thanks for the info. Great Video
@CraigsNews2 жыл бұрын
You are the brisket master!
@AG-gk2pf4 жыл бұрын
As usual, very informative. I really like your attention to details. I could almost taste it myself, LOL!! Dang!! Salivating at 8 AM. I am a numbers guy, so graphs are right up my alley. Where did you get your probes? I find the wired probes that I currently use cumbersome. Also, how was the front of the flat when you started slicing it? I doubt I would ever use my Weber kettle for brisket. However, it really does a great job on ribs. Full disclosure. I have 4 pits. Weber Spirit (whole chicken, pork loin). Weber Smokey Mountain (pork butt, ribs), Horizon Offset stick burner (brisket), and Weber Kettle (burgers, chicken, chops, ribs).
@SmokeTrailsBBQ4 жыл бұрын
Looks like you have a full stable of cookers! I use meater probes. The flat was really tender and sliced like a dream. A BIT too fall apart and I would have liked more elasticity but still really good and held together fine
@AG-gk2pf4 жыл бұрын
I ordered a Meater+ Block. Pricey. But, as stated before, the wired probes are really a pain. 👍👍 Yes, the four pits have given me a lot of flexibility. With the kids gone, I don’t cook as much as before. But, it sure is nice having them for every occasion. I had the same result with the flat for my last brisket (middle flat temp IT 198). And, the middle flat and point were, let’s say, ON POINT!!😋😋
@SmokedReb4 жыл бұрын
One problem I have found over the years with finishing the brisket in the oven. The whole house smells like brisket for days... some people call this a bad thing. lol
@SmokeTrailsBBQ4 жыл бұрын
When it hits 200 internal in the oven I always start getting the smell of a greasy (in a good way) hot pizza box. Thats how I know its almost done and time to start my probe tests soon lol! It just seems to smell like when you just get a pizza delivered.
@BabyDiego10599 Жыл бұрын
I love my kettle but I’m not a fan of doing a brisket, too much work. A vortex may work better with the snake method. I’ve cooked a whole chicken and turkey with this method and it worked fantastic! Just my opinion and observation.
@mandoleenebando4293 жыл бұрын
I don't do 1 tenth of that and mine comes out falling to pieces juiciest smokey flava perfection 😂😂😂💯💯🔥🔥🔥💪🏿💪🏿💪🏿
@BabyDiego105993 жыл бұрын
Good for you! 👏🏽
@Joey41004 жыл бұрын
That’s ok. I screwed one up on a Traeger. I have zero confidence in my meat thermometers.
@sailtex1759 Жыл бұрын
About to smoke a brisket tomorrow, what is in th pan!? Water covered with foil!?
@usafirst793 жыл бұрын
Make sure your can are empty...js. that did not end well for me
@BeardTalkwithKyleJoe3 жыл бұрын
Great video. Gave it a thumbs up! I’m curious why were you so intimidated or not confident in smoking a brisket on the Weber Kettle? I get best results on my Kettle compared to my offset.
@SmokeTrailsBBQ3 жыл бұрын
Just harder to control temps 100%. And it was new to me
@chrismort83322 жыл бұрын
I have smoked brisket on my kettle and seems u made it a lot more difficult than it should be. Always left my top vents wide open, the temp control is really with the bottom. At 165 u wrap in butcher paper then put back on grill. I feel your heat was up bc u kept using chips which catch on fire too easily.
@its_james88perry51Ай бұрын
you didn't show the burnt ends!? did you ruin them cooking past 200°?
@Try_n_2Tri Жыл бұрын
I am TERRIFIED to try my first brisket... I have a Weber kettle... I need to pull the trigger on this.
@ArmandoLaredoTV2 жыл бұрын
best moment was at 8:01 the pug
@aivandivad2 жыл бұрын
Would you prefer this charcoal method over a snake method?
@drunkinmaster13 жыл бұрын
I believe Harry Sue places a chunk of wood under his briskets from the beginning. But he’s also competed with a weber kettle
@SmokeTrailsBBQ3 жыл бұрын
Not a bad idea. I find that sometimes a brisket won't pool at all so I don't need to, but if it starts pooling on top, that's when I stick a chunk of wood or beer can under it to help with drainage.
@drunkinmaster13 жыл бұрын
@@SmokeTrailsBBQ Well one thing is for sure, im definitely getting a weber kettle. Ive spent the past few years practicing with a pellet smoker and was somewhat satisfied. The smoke flavor just wasnt up to par with anything with coal and wood. Now that i have the fundamentals down its time to kick it up a notch.
@SmokeTrailsBBQ3 жыл бұрын
@@drunkinmaster1 it's a great and inexpensive place to start. If you like it you could always upgrade to a weber smokey mountain or even an offset in the future (you should totally get an offset by the way)
@drunkinmaster13 жыл бұрын
@@SmokeTrailsBBQ Definitely have an offset in mind for the future. I’d most likely get a welder and make my own reverse flow offset. My biggest hurdle is the lack of space in my backyard
@SmokeTrailsBBQ3 жыл бұрын
@@drunkinmaster1 exactly what I want to do (but just a regular offset) and I'm also limited by space. I want something that fits in my backyard but also big enough to cook multiple briskets and put on a trailer for BBQ comps. Just starting my research.
@brianveestrom67844 жыл бұрын
Excellent video Steve. How did the kettle smoke flavour compare to the Traeger briskets? I did an amazing brisket yesterday on the Traeger but it did not have any smoke flavour. I smoked for 7 hours then raised the cook to 225F until I hit the stall and wrapped in foil. I used GMG Texas blend pellets, they are a very mild blend when burning to my nose. UPDATE: When tasting the brisket 2 days later it does have a very nice smoke flavour. Maybe a bit of time was needed to permeate the meat. Right off the pit it didn't have any noticeable smoke flavour.
@michaelh1621 Жыл бұрын
Fat side up or down?
@SmokeTrailsBBQ Жыл бұрын
Up
@mdpocoroba2 жыл бұрын
Yo, weren't you in Stranger Things on Netflix? Js
@SmokeTrailsBBQ2 жыл бұрын
Yes I played the demogorgon
@mdpocoroba2 жыл бұрын
@@SmokeTrailsBBQ no, I'm thinking of the cop hero who did time in Russia
@SmokeTrailsBBQ2 жыл бұрын
@@mdpocoroba bald version or with hair?
@mdpocoroba2 жыл бұрын
@@SmokeTrailsBBQ well with hair, obviously, like your picture so that was before Russia. BTW, my neighbor gave me a Weber Performer grill and I replaced the base grill and charcoal bins above that. For the cooking grill I'm torn between the plated wire Weber grill with the round center grill that comes out (mine came with the iron insert on the side but has a rusted, plated grill with no insert area, just the side flaps) and the heavier cast iron version, also with the center insert sold by 3rd parties. What say ye?
@morganlambert34193 жыл бұрын
Say Weber kettle AGAIN I DARE YA
@SmokeTrailsBBQ3 жыл бұрын
Webber smettle bettle
@Myketrocity3 жыл бұрын
Was this a Prime Brisket?
@SmokeTrailsBBQ3 жыл бұрын
No just choice i think
@Myketrocity3 жыл бұрын
@@SmokeTrailsBBQ Awesome Job!
@chrisjohnson14403 жыл бұрын
Where the hell did you get the flamethrower from I need one of those
@SmokeTrailsBBQ3 жыл бұрын
Should be linked in the description.grill gun
@chrochetfan72742 жыл бұрын
Website is broken :(
@richfarrell66433 жыл бұрын
Awesome!!!
@SmokeTrailsBBQ3 жыл бұрын
Thanks!
@stevefoltz38386 ай бұрын
those gloves🤣
@lbowsk13 күн бұрын
They eat brisket in Canada? JK. I have made 5 of them in my life. All of them on a Webber. One was tough. The rest? Outstanding. In my view, there's a lot of BS surrounding cooking a brisket.
@7bootzy4 жыл бұрын
Needs 100% more pug.
@SmokeTrailsBBQ4 жыл бұрын
His name is reggie :) he's my smoking buddy
@merrittjohnson28933 жыл бұрын
What wood did you use ?
@SmokeTrailsBBQ3 жыл бұрын
have to think back on that one. I think it was hickory or apple chunks