How to Smoke a Brisket in a Weber Kettle w/ Slow 'N Sear

Today we explain how to make a tender and juicy brisket with a great bark, wonderful smoke ring, and the best bbq flavor you've ever tasted. This video is a step by step tutorial that contains everything you need to know from the moment you step into the grocery store till the time you carve it up. Give it a try. You'll be amazed what you can do with Slow 'N Sear and the humble Weber kettle.
Find more info on the Slow 'N Sear here: www.abcbarbecue...
and our Slow 'N Sear KZbin video here:
• Slow 'N Sear - The Bes...
Find more info on the Drip 'N Griddle pan here: www.abcbarbecue...
and our Drip 'N Griddle pan KZbin video here:
• Gas Griddling with the...
Like the thermometer we used? Watch our video review here:
• Video
and when you're ready, buy here:
www.thermoworks...

[@talon769]

You guys have one of the best channels on KZbin. I just wish you had MORE!! Awesome stuff. I'm going to give brisket a try very soon.

[@SnSGrills]

Mark Hunt we're working on it. Thanks!

[@jpsanch33]

I started bbq with the slow and sear and i watch this video every brisket eve.

[@SnSGrills]

Glad you find it helpful, Jp. Thanks for the note.

[@SmokyRibsBBQ]

Awesome video and brisket Justin! I knew you were going to figure away to use that drone, lol :P

[@BabyBackManiac]

LOL. You know, it's not the easiest thing to work in organically...especially when you have to man the controls. I need to figure out that "Follow me" feature. Have you done that?

[@SmokyRibsBBQ]

Baby Back Maniac Yes, matter of fact, the Phantom 4 has active track which actually locks in on a subject and follows it. The follow me function on earlier models follows the controller. I've done every function you can do with it while playing around. Yeah it's really hard to fit drone footage into a regular BBQ video in the yard but works great when your doing videos out and about

[@BabyBackManiac]

That's pretty cool. It's amazing how far drone technology has come. Have you seen the Mavic Pro? It folds up and will almost fit in your pocket (with the propellers on and everything.) Fun times we are living in. Have a great weekend.

[@SmokeTrailsBBQ]

Finally some practical advice! Subbed and liked!

[@SnSGrills]

Awesome. Thank you!

[@headbuster03]

I'm doing the Homer Simpson gurgle while I watch this. I can't wait to start smoking my brisket come Saturday morning!

[@leweezo33]

Ok, I am a bad person but when I first saw this guy I thought this video was gonna be lame.. He does not look/sound like any of the other BBq guys on KZbin.. Well this was one of the most informative vids I have watched and am damn glad I found it.. Subscribed

[@SnSGrills]

Thanks! Justin wants to know if growing a beard will help! Please. Don't say yes. Lol

[@leweezo33]

Hha, well if he refuses to do that, he has got to wear a cowboy hat.. I have already watched a couple more of your vids... keep up the great work

[@SnSGrills]

Justin says he can't grow one. Which to us was a relief. lol

[@handcannon1388]

Justin actually seems pretty cool, even though he does look like a time lapse of the gerber baby. He has his own bbq channel as well; check him out on babybackmaniac.

[@leweezo33]

WOW, thanks for that visual LOL. I agree that this guy is a good teacher and KZbinr. I like all his stuff (on both channels). Although he does not look the part, he really knows his stuff. I am a subscriber to both channels now.. Thanks!

[@at1212b]

Water is a great idea. Hate or annoying to use mustard, oil, etc.

[@SnSGrills]

Thanks for watching!

[@Paul_299]

Great video and great looking brisket!!

[@SnSGrills]

Thank you, and thanks for watching!

[@uncleremus41]

Thank you for doing this video! I appreciate your work on this.

[@SnSGrills]

Thank you for watching!

[@KingofStreet3]

I learned more here than any other video.

[@stoshorty]

Very good video. Thank's for the info. Cheers!

[@tldhthompson]

I’m seeing videos that suggest fat side up on the Weber. Have you tried both? If so, what makes it better being down? One guy said since the heat is coming more from the top using the indirect method, you want fat side up ...

[@jayhouse3149]

Which charcoal is best; Kingsford briquets or natural/hardwood?

[@gerard9128]

Hey justin i found you on this channel and i have the slow and sear for couple yearend love it.Your so serious here lol i love you on The baby maniac now i get 2 times the cooking experience .ill be checking you here as well brisket looks great and w/ the s/s its perfect jerry

[@BabyBackManiac]

Hi Jerry, Yep, totally different goals. My channel is more about giving interesting content in an entertaining and funny way. The primary goal here is to give folks clear, step-by-step instructions so they can cook great food. Thanks for watching, buddy.

[@sk8teroflive999]

Great! Thanks Justin

[@BensBQ]

Fantastic video Justin, a brisket on the Weber, delicious! and of course subscribed ;-)

[@Rottypiper]

I have drool all over my shirt now. Thanks! Good video!

[@SnSGrills]

#sorrynotsorry and thanks!

[@carlosleg4415]

how often did you put new coals on the grill when cooking the brisket? and how many times did you replace the coals throughout the whole process?

[@TJ-zl3tx]

Great video but of all the video tutorials I have seen on KZbin, this is the first one that has the fat cap down during the entire process. Does it really make a difference in the final product.

[@SnSGrills]

The top side of the meat ends up with better bark. We'd rather bark be on the meat than the fat. We also like to flip half-way through to help bark up both sides. No matter what the other videos might say, the fat does NOT baste the meat.

[@gregoryhayes4934]

I enjoyed the tutorial what size Webber were you using? especially that water reservoir for that Webber.

[@SnSGrills]

Gregory We used the 22" kettle. Thanks!

[@elrola23631]

Just subscribed. Awesome job man.

[@johnm39]

Hey man what is that thing called you used to spread your rub? Can’t find it using google

[@DynamicalJon]

Hey just curious about how long everything took until you had it in the cooler?

[@bobby_greene]

I'm gonna try it on my smokey Joe. Wish me luck

[@TheBigvinney]

Bobby Greene how did it turn out?

[@ratking948]

HOW DID IT TURN OUT!

[@jimcollins9425]

Good video. Some say fat cap up, some say down. What's the logic behind the 2 different methods?

[@SnSGrills]

Doesn't matter much but I prefer fat side down. I like the better bark you get with the no fat side up. But it really boils down to preference. Sometimes I'll flip half way through just to tick off everyone with an opinion!

[@jimcollins9425]

I am new to smoking. Hadn't thought of the bark effect. I like it. Just did my first cook with my new Smoky Mountain with a butt and ribs. Used your videos as "go-buys" and had some marvelous results. Thanks

[@SnSGrills]

Thanks for watching Jim. Glad we were able to help!

[@zitfrit]

excuse me, why 2h on the fridge? doesnt get it cold? does brisket get eat cold? great video btw. Here in Mexico we do eat the meat hot, could i let it rest at room temp just for like 1h on a semi-wrap ( half open) with foil?

[@jhitt79]

zitfrit he didn't put it in the fridge. He said put in a cooler. These guys usually wrap it in towels then put it in a cooler (no ice) to rest. I've done that and the meat still was hot enough that it was hard to handle without gloves.

[@zitfrit]

good to know, thanks alot for answer!

[@seikibrian8641]

Hi, zitfrit. The use of the term "cooler" can be confusing. To professional chef's and restaurant cooks, a cooler is a refrigerator, often a big "walk-in" unit. But to backyard cooks a cooler usually means an insulated chest with a lid, often called a beer cooler. If you don't put ice in them they can keep warm things warm, or cool things cool...but not both at the same time. You can even cook in them, using the hot water bath method, also known as poor-man's sous vide. See: www.seriouseats.com/images/20100418-ghetto-sous-vide%20-%20carousel.jpg

[@tobz173]

Had an attempt at this today, all went well but that rub recipe was HOT. Maybe I went a little overboard with coverage or our pepper is so much hotter than yours, but my God it burnt out faces off.

[@boosty16]

I'm doing a 9lb brisket this weekend on my kettle using the SNS. But, wouldn't the fat cap go up? If not, why down?

[@SnSGrills]

It's up to you. You can also flip half way through. Whichever side you face up will have better bark. We like our bark on the meat and not the fat!

[@ElBurge1]

So went to try this and took a trip to my butcher. He laughed at me when I said I wanted a whole brisket. He brought one out to show me and it was about 25lbs of meat. Either we have giant cows here in the UK or you guys in the US are eating veal! I ended up going with a 7lb rolled peice of brisket ....

[@SnSGrills]

Probably a communication breakdown somewhere. Our briskets are typical between 12-18 pounds depending on how much fat has been removed. What we call brisket and what your butcher calls brisket is clearly different...though I like your giant cow theory better. lol

[@randyscott1074]

This kid is the brisket King .

[@J235304204]

The pic of the video if a bit different from the brisket cooked in this video.

[@christfollower122491]

You never mentioned what temperature to maintain the grill at through the cook. The only temperatures that you mentioned are 175 and 275? I would imagine temperature is an important topic.

[@CriticalManimal]

Subscribed. Great video. Question: Which coal briquettes are you using? Which is best for the longest burning? I use Kingsford Competition for my grilling, but I don't think that's the best for smoking as it runs really hot for a short amount of time.

[@gkharrin]

I've seen many of there other videos where they mention Kingsford Original (blue bag, aka KBB). There are lots of comments on the web (including the Adrenaline Facebook page), about KBB being the best value (by far) and among the best for consistent burning. Just as many (or more) that say Weber is best for *long* consistent burning, but it is much more expensive. Stubb's was another popular choice. There are of course many other opinions. I found these three to be the most common. All three are 100% natural ingredients, but Weber and Stubb's are 100% hardwood. KBB includes some other things. According to Wikipedia (accurate?), KBB is made from softwood and includes limestone and starch for binding, borax (a mineral compound) as a release agent, and sawdust for faster ignition. I doubt any of these are bad for you or the taste of the food, but I decided to try Stubb's for my first cooks. It is 100% hardwood, popular in web comments, and cheaper than Webers. I'm suspect it does not burn as consistently/completely as the others. I just bought my first brisket and am thinking of buying a bag of Weber for a comparison.

[@pereiradamian]

Nice piece of charcoal. You should come to Argentina.

[@SnSGrills]

It's not burnt in the slightest. That's a very dark bark that was developed from many hours of smoking... just like you'd get it if you went to a top rated smokehouse like Pecan Lodge, Franklin's, or Lockhart.

[@v4led]

I would eat this when its hot for suuuuure

[@SnSGrills]

Thanks for watching!

[@kyledurepo4355]

Thoughts on using pink Himalayan salt? Don’t see many people using it in bbq videos.

[@hugos.5059]

At minute 509 u flipped the brisket over and I noticed that there's a fat layer at the bottom left of the brisket? U don't remove that?? Isn't too thick to melt??

[@outsiderdf]

Hugo S. To some people, the fat is the best part of the brisket!

[@seikibrian8641]

@@outsiderdf Yeah, to the fat people. ;-)

[@BBQRando]

#Weber4Life #WeberGrillsRule #WeberKingofGrills #WeberNo1 #BBQRando #BBQPickle #BBQqqqqqqqq

[@caikaudiobooks]

I bet he's single... My wife won't let me do anything for more than 1 hour on my own

[@vtecbanger3180]

Lmfaoooo I hear that

[@goinginforseconds3934]

Hahahahahha

[@heroictesticles6870]

Time to take charge then and stop letting your wife boss you about and control you. A man needs his hobby and alone time.

[@yoshshmenge294]

😂

[@pitmasterwannabe8575]

He’s married and has a kid(s).

[@Judethedude]

no offense, but thats the worst brisket ive ever seen too much rub, its burnt as hell, no juices and there is no smoke ring i wouldn't go for that rub, i would have done more of a salt and pepper, you atleast know what your talking about, but from the BBQ captial of the world, i would not do that infact, ima give you some tips on how to make your own, more of a kansas city style brisket. - to do it normally you would do half salt half pepper, thats more of a texas briskit, i dont know why you added cumin, its more of a spanish ingredient - first of all, i would smoke as much as i could possibly could, and then whenever you got as much smoke as you can get in, you finish it in the oven (for like the last hour at 300, and when i check the temp i want to make sure the middle is 170) - if im making a brisket i would use garlic, onion powder, (smoked) Paprika, chili powder, salt & pepper, and a little sugar. last time i made one, i cheated and made my rub using famous dave's rib rub, and i use a little jack stack - you did not smoke that long enough, i would suggest doing a lower and slower method, around 200 - 250 Degrees, you want to use bricks, and a drip pan, and we use hickory charcoal, and around every 2 hours you want to change out the coals, you wanna cook it for around 12 hours, low and slow. and use the stake method on the charcoal I hope these tips help you make a better looking briskit, i dont know how it tasted, but it looked dry. very dry your not a bad cook, but you could do better man - Narcissist Kansas City MO Man

[@blakedabner9338]

Im only like 10 seconds in to where ur talking about how Not to cut the fat and uve already explained more than the other 15 video ive watched!! Thank u!!

[@PaulFroelich]

Did this yesterday with a 6.3lb brisket (flat only), it was 15 hours from lighting the grill to taking it out of the cooler. This was my first experience smoking a brisket, and I really appreciate this video for it’s thorough instructions. The brisket turned out so great, beautiful smoke ring and bark like candy. Great rub recipe, definitely gonna make it this way again!

[@ratking948]

What temp did u smoke at?

[@NOTANOTHERCOOKINGSHOW]

See, that's exactly the look I want on my bbq. That bark! what was the total cook time for this?

[@SnSGrills]

Been so long since we did this one... as best I can remember it was around 12 hours.

[@gkharrin]

Adrenaline Barbecue Company, I presume the ~12 hours did not include the 2 hours resting in the cooler. Is that correct?

[@ahmadmahmoud6625]

This guy definitely knows how to smoke brisket! He hang out with some of the brisket Masters like Harry Soo and some others. Trimming a brisket requires some special skills! Even some of the brisket Masters don't know how to trim a brisket that well

[@goldenozaru]

Holy guacamole, this is one of the most informative videos ive seen regarding to smoking on a weber kettle gril

[@Feddy99]

Now that's how you put on some seasoning!!!!! Good work on this brisket I'll be making this recipe over the summer!

[@SnSGrills]

Thanks FED, Glad you found it helpful. Let us know how it turns out!

[@andhikafakhri7571]

That brisket looks like cancer on a plate, I take 2 please.

[@bigmark2.046]

Hey there. I enjoy all of your vids, don't be fooled that I'm a ''new'' subscriber. I was simply wondering how you achieved such a magnificent blackened bark. Also, I'd like to know your thoughts on ''choice'' vs ''prime'' cuts. I'm of the opinion that considering the amount of waste involved with trimming, that a prime brisket simply isn't worth the extra money. Especially if the choice cut is injected(I use Kosmos brisket injection). My brisket is dead-on perfect, and I can't even begin to say how well the burnt ends turn out. I think I've posed the prime v choice question to you before, as well as Troy, Malcolm, and James. I truly value your opinions and advice. ps: I'm not a competition cook, and never will be, so my definition of ''perfect'' is backyard chef-speak. LOL

[@SnSGrills]

Thanks for the kudos! When it comes to brisket Prime is worth it, but, we can find it in the $3 a lb range at Costco, which is often cheaper than choice we find elsewhere. If you're happy with what you're doing, just be happy being happy! As far as the bark color, we get it because we smoke the entire cook. We don't usually wrap. The trade-off is the more bark you create, the less you'll taste the rub as the smoke takes over and owns the taste profile. Taste is a matter of taste so let experience be your guide.

[@ronniedeal3402]

Great looking brisket. I'm new to the BBQ game, and have a pellet grill with good results (so far). Your informative and often humorous videos are refreshing. I am considering taking the next step and purchasing a kamado (KJ and Weber Summit Charcoal are top 2 choices), but wonder if I would be better served with a Weber kettle with the Slow N Sear. I may have missed it, but what size kettle are you using? Thanks.

[@TJK3]

Great video! I will be trying this soon in my 22" weber and SNS. How long was the cook from start to eating? Just so I can plan.

[@nobodyhasthisname5]

The music is horrible around the 5 min mark! GEEZE!!

[@dtotheatothevtothee]

Hi I just got my Slow n Sear today. I plan to do a brisket for Mother's Day. Did you only use those 3 chunks of wood or did you add more throughout the cook?

[@gkharrin]

I am also interested in a reply to this question.

[@lcwood87]

You know what I like about this video? The positivity and encouragement!

[@PaulFroelich]

Have used this twice, works so great. Planning on using the same guidelines on my buddy’s green egg this weekend

[@SnSGrills]

Awesome. Great to hear you enjoyed it!

[@chosen1inc]

Don’t use kingsford professional briquettes. Too hot. Lesson learned and I’m excited to try it again

[@rob_v_nj]

they good if using the snake method, i follow this guy to a T except i dont have his slow and sear rig, the snake method works better for me on the weber, put the major part of the wood in the beginning of the snake to set the smoke ring.

[@unzdiggy2513]

6th cook like this cant express the joy it brings me when its cooked thanks justin all the way from newzealand bro!!!!

[@hoopshooper9102]

Cher bro yep another happy chappy thanks to this video also from New Zealand.

[@freddyntl]

What temperature should I wrap? Then, what temperature should I take the brisket out the grill?

[@DkNy2kX]

Can anyone chime in about the white smoke that's being produced. Is that considered dirty smoke that will give meat a bitter flavor?

[@lorenzomaximo1818]

My fire starter never goes out. I use a MAPP Gas torch. Gets er started right away. 1 MAPP gas cylinder cost $10 and lasts 2 years.

[@SnSGrills]

Yep we use a torch too on occasion.

[@MrMegaFredZeppelin]

I have quite a few simple BBQ videos but I have never done a brisket. I recently learned to have my vents over the meat side. That brisket looks great :-) Nice smoke ring :-) It looks really delicious :-) A "BIG" thumbs up :-) ROCK ON!!!!!!!

[@GeoTravelsWA]

Hey guys, I can't find much info on what the internal temp of the meat should stay at ? What temp range internally meat should I be looking at ? Doing my first brisket tomorrow

[@luisd.torrecillas349]

I hope I'm not to late to answer, but: it should be around 200-210 F on the point side of the brisket (thicker part). Good luck on the cook!!!

[@timjones8210]

How to burn a brisket by SnS grills. I’ll pass. Free comment for ya

[@scrapironfish]

Great video. You emphasized, without actually saying it, that bbq is an art and takes practice and experience. Also, if your brisket isnt black on the outside, you're doing it wrong.

[@SnSGrills]

Exactly. Thanks for watching, scrapironfish!

[@jeremyleff]

My first brisket on the Weber didn't go well, but this has some good tips I'm eager to try. Namely the boiling water, and getting the temp up to power through the stall. Thanks for the advice!

[@SnSGrills]

All that will help. The best things I did to improve my brisket was to buy the best meat I can afford, hit your target temps, and don't be afraid to power through the stall.

[@vhulheim]

I'm on hour 5 of my first brisket grill on my weber - it's quite difficult to maintain the 175 degrees Fahrenheit mark, but I'm floating around there. Thank you SO much for posting this video, it's the most detailed and simplistic vid on brisket I've found for a Weber grill and its easy to follow your instructions to the letter. The smell is amazing, can't wait to try it tonight. THANKS.

[@screambluemurder101]

How was it?!

[@bryanw3440]

This video is the reason I ordered the Slow N Sear and now just ordered the Deluxe Griddle and Drip pan. I can't wait to use them for the first time. Pork Ribs, then Beef Ribs then our Texas Holy Grail of BBQ, the Brisket. I am pending on a gasket to put on my lid to prevent smoke leaking around the grill

[@thedude3160]

Bryan W I did the same thing! Using the SNS today for the first time as my deluxe griddle doesn’t arrive until Sunday. I’m kicking around the idea of not wrapping. I’ve always wrapped but saw a video where the guy did not wrap and it turned out great. I’m 5 hours in and internal temp is 187, kettle is 275. Can’t wait to taste this brisket!

[@bryanw3440]

@@thedude3160 wrap the brisket? If so use butcher paper. Not foil. But if you mean seal with a gasket, I have to. Too much leakage

[@fredpacemaker6800]

Why not a little brown sugar for the smoke ring?

[@jhitt79]

I personally don't use a slow and sear (I may get one someday, I just haven't found the need.) But to all those people saying it looks "burned", you obviously are ignorant on the subject and have no problem flaunting it.

[@426superbee4]

OMG I like the fat that char good. FAVOR OUT OF THIS WORLD! I don't take NONE OFF OF MINE i use the juices or broth and use on the meat and to make other things LIKE TAMALES Don't throw any thing away he hee maybe the Bones after its cooked

[@SnSGrills]

If you like the fat cap then keep it. To each his own.

[@426superbee4]

not the answer i wanted to hear! but true, i will keep mine, what cooks do, is save things to make other things

[@86turbo306]

Thanks for the awesome video, I followed this as closely as I could and it turned out amazing...i cannot believe how easy the temp was to control with the charcoal arranged like this...

[@chriskey8575]

I have a slow n sear but I can never get that hard bark on it like you have am I not leaving it on long enough

[@SnSGrills]

Chris we need more info. Tell us everything about your technique, especially if/when you use foil.

[@encinosarah]

Hi Justin. I don't know what the captain is talking about. I think you look like a real barbecuer! Hahaha! Question: I am concerned about adding coals to the S&S in the middle of a long cook? How do you do it without getting black coal dust or thick black smoke on the meat? Is this step covered in any of your videos? I'd like to see it done in real time. Thanks.

[@run_taurus7635]

ok i am now cooking a 2.88 pound brisket but I have decided to triple wrap wrap with parchment paper at 165 degrees - i wrapped w/ a towel and placed in a cooler and will let it go f until noon tomorrow. it is now 8pm. i am not a rookie and in the cooler over night is excellent.-- just my 2 cents your milage may vary-- cheers

[@areekalaan]

Screw smell-O-vision. I want TASTE-O-VISION!

[@SnSGrills]

exactly!

[@SolidSnake-]

Beat the stall by leaving your meat at room temp for about 4hrs

[@Lukulele1989]

Great, informative video. Could you please clarify if we’re cooking at 175 or 225F? 12 hours in @175F, my internal temp is a mere 145. Your website linking this video says to cook 225-275F.

[@easybackyardbbq]

This sns just doesn’t work that easy. I got one cause my health issues to try and help keep low stable temps in the kettle but it doesn’t do it. Disappointed in sns

[@rastaman7140]

The SnS caused you health issues?

[@easybackyardbbq]

@@rastaman7140 got it because I have health issues. Thought this would help with stabilizing temps easier

[@rubendiaz9444]

Hey bud when you dry brine do you just cover your tray with foil/plastic wrap before it goes back in the fridge? What do you think about wrapping the salted brisket in plastic wrap instead? Trying to save room in my fridge

[@nicksaban2178]

Wrap brisket in foil and cook around 300. The steam in foil will make brisket and ribs tender in less than three hours. Remove from foil and brown it

[@jerseycitysteve]

Hi Justin! I bought a Slow 'n Sear on account of your video and Meathead Goldwyn's rave review. I have a brisket question. The results were delicious but not as juicy as I'd like. My brother, who uses a Weber Smoker, suggests removing the brisket at an internal temperature of 165 F for a foil wrap. He also believes that instead of adding more charcoal to simply but the meat in a 250F oven until the meat is done. What are your thoughts?

[@henryratajczak3071]

Justin (Baby Back Maniac) I learn something new everytime I watch your or TRoy videos. Thanks again for sharing.

[@TosTinManEasyCooking]

Wow! That looked good! I'm looking forward to doing some more slow cooks with my Slow 'N Sear when it quits raining.

[@SnSGrills]

Sounds good! Hope to see it in a video!

[@yoshshmenge294]

I've never had brisket but then again I've never bbq'd for 12hrs.

[@SnSGrills]

You should try it someday! It's worth the wait.

[@ss1975ma]

awesome video, I have a weber 22" I have to get a slow 'n sear... the bins the grill came with aren't cutting it.... one question you let it sit a few days after salting... how long did you let it sit after you put the rub on?

[@wvumaniac87]

How do you keep from getting the acrid taste from the unlit charcoal? Same question for when you add new charcoal.

[@amosmccleese3374]

I just ordered the Slow n Sear deluxe .... I can't wait!!!!

[@SnSGrills]

AWESOME! You'll love it!

[@mattman8822]

How is the SNS better than the charcoal baskets

[@hiendao3541]

Hello. What is the cooking temp after the meat is tin foiled? Are you still keeping it at 275?

[@SnSGrills]

This video was posted in 2017, not exactly sure what he did but 275 is perfectly fine. Wrap once you have the desired bark and it should be around 170 or so internal temp🔥

[@hiendao3541]

Thank you

[@SnSGrills]

You’re welcome 🔥

[@nickhtanaka]

Watching this video drove me to buy a slow n sear! Best decision ever! I don't know why but it makes the charcoal more efficient and holds the temp very consistently! I've also just done 2 reverse seared 2.5 inch tomahawk ribeyes using the cold grate method. One question, do you think I could cook another smaller brisket under the top grate? I want to try to cook 2 briskets at the same time. Thanks again for the amazing addition to my kettle!

[@wade6584]

That looks more like a s&s kettle instead of a weber, but whichever it is you did a great job

[@paulrhodes7775]

I might've missed this, but did you add more water to the reservoir at any point in the cook, or just rely on the initial quart for the entire cook?

[@SnSGrills]

You don't need to add water. By the time the reservoir is empty the meat is deep in the stall and generating all the moisture you pit needs.

[@gkharrin]

Adrenaline Barbecue Company , what about *after* the stall is over, when the temp climbs the rest of the way toward 200-203°? My guess (emphasis on 'guess') is that there wasn't much time between the point at which the temp started to climb and the bark set. At that point you wrapped it and did not see any need to have water while wrapped. Is that it? What if one does not wrap it? Would you want water then? I plan to wrap mine, but thought I'd ask, for the sake of others, as I read some other replies from people that do not wrap. Thanks for the great video instruction!

[@danielc.1169]

Adrenaline Barbecue Company I believe the answer was a YES OR NO

[@johnhammond9164]

Is this cooked fat side up or down?

[@JonGarrood]

Good video! But you always need to ash over the coals before you close the lid yeah? So when you do the Slow n sear (snake) with the coals, the food gets the petrol taste from the coals smoking yeah? The Wood chunks do the smoking but in this method it gets hard smoked by the coals as well? Cheers bud

[@seikibrian8641]

If you use "self-lighting" or "quick-lighting" briquesttes, it'll have a petrol taste from the additives. It's the same if you use starter fluid. But pure charcoal, and even good briquettes, don't smell or taste of petroleum products.

[@mikegruben1]

Great video, thanks. I really enjoy all your reviews (both ABC and BBM). I have a SNS question. How much "fiddling" did you do to keep steady temps? I'm debating between keeping my SNS/Weber or buying a Kamado style. I have an Akorn Jr. and love how well it holds temps. I've had varying degrees (albeit good BBQ) with the SNS...sun, wind and weather wreck havoc on it. I've contemplated spending $350 for a Flame Boss first and to see if I can achieve "set it and forget it" on the SNS. That way if I decide to go Kamado, I can still use it. What do you think about Flame Boss w/ SNS? Thanks!

[@SnSGrills]

You don't have to do much fiddling at all. The FlameBoss will help with weather, but so will getting your kettle in a covered area. There are options out there much less than $350.

[@mediasicarius7404]

The Brisket looks awesome no doubt...............however the Slow "N Sear is and add on that weber does not make and cost 100.00..................

[@Artikgrau325is]

Going to try making my first brisket on the Weber Saturday morning, thank you for an easy to follow and informative video!

[@stevekinnaird6835]

Justin, I always hear about wrapping in a towel to rest, but haven't seen any video of the process. The questions are, what type of towel?. I am thinking kitchen towels, but don't know and do you leave it in the foils while it rests? Love your videos. I am 2 months in and have had great success with your advice.

[@shechshire]

I wouldn't recommend it. Storing it or wrapping it can cause the bark to become soft. The only thing you should have your brisket wrapped in is aluminum foil or butcher paper. This man made this brisket as dry as can be. Check out my playlist for the best briskets.

[@wade6584]

S&S kettle with weber lid maybe lol

[@joshfurgye6328]

Excellent video Justin!! I just purchased a slow n sear and drip n griddle!! Can’t wait to bbq with it!!!

[@deedubbage]

Holy crap. That’s involved. From go to woe it’s like. 3 days haha