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...

[@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?

[@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!

[@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!!

[@lcwood87]

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

[@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.

[@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!

[@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!

[@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

[@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

[@goldenozaru]

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

[@ASHOEFORDREW]

I’m smoking brisket for the first time on thanksgiving for family this vid helped me wonders. Thank you kind sir.

[@SnSGrills]

Awesome. Glad we could help.

[@jhar1827]

This is seriously one of the best looking briskets I've seen. And to think it was made on a Weber kettle.

[@dkdk-pd1vn]

Cheers for explaining exactly what the stall is! Planning a slow cook for Mothers day on Sunday down under, and my mouth is watering already.

[@SnSGrills]

Thanks! Good luck and keep us posted!

[@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!

[@footscraymowing6248]

One of the best brisket cook videos I have seen. Good editing and very informative.

[@SnSGrills]

Thanks colum but you're gonna give Justin a big(ger) head with those compliments! lol

[@BabyBackManiac]

I just saw this. Thanks Colum! Very funny, Dave.

[@SnSGrills]

Baby Back Maniac hold on. Where's that gravitational pull joke? Wait I'll be back.

[@BabyBackManiac]

Was that a "So I married an Ax murderer" reference about my head? Like Sputnik!

[@SnSGrills]

Baby Back Maniac great movie! Had a big head in it as I remember.

[@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.

[@Artikgrau325is]

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

[@thatredneckboy]

My Mrs got me a Slow and Sear for Christmas. Haven't had the chance to use it yet as the weather here in the UK has been cold and wet but look forward to giving it a go!! and maybe even do my first brisket

[@BabyBackManiac]

Hey Joe B, I'm the guy in the video. You should totally give a brisket a try. First time brisket cooks are EXACTLY who we had in mind when Dave (the inventor of the SnS) and I put together this video. If you have any questions, feel free to ask and if you give it a shot, please send us pictures if you are so inclined.

[@thatredneckboy]

Hi Mate, ill let you know how it goes. My Weber is a hand me down from my dad and noticed at the weekend that the dampers in the bottom are rusted out so need to replace them. Ill most likely do some ribs with the slow n sear first as im pretty good them just to see how the slow and sear reacts temp wise. then ill look at doing a longer cook.

[@BabyBackManiac]

Makes sense. The Slow N Sear makes the kettle retain a little more heat since the charcoal isn't touching the wall of the kettle (air gap insulation) so you may need to shut the vents down a little more than you are used to. Good luck with it and be sure to report back how it goes!

[@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...

[@roman21000]

I finally have my kettle and slow n sear. I am going to attempt this next Sunday hope it comes out good. Wish me luck!

[@SnSGrills]

How'd it go?

[@roman21000]

Adrenaline Barbecue Company I will be hopefully doing it this Sunday i just need to get a hold of a good wireless thermometer. I am currently debating which thermometer to get Thermoworks, maverick or that one from amazon thermo pro TP20.

[@SnSGrills]

We highly recommend the Maverick ET-732 or the Thermoworks Smoke. We go into detail here: abcbarbecue.com/product-category/thermometers/

[@amosmccleese3374]

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

[@SnSGrills]

AWESOME! You'll love it!

[@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.

[@at1212b]

I already bought a slow n sear but will plan to get the griddle too. Great job SnS for using someone like Justin. I was thinking of getting WSM but kettle is more fun and versatile.

[@SnSGrills]

Happy to have you as a customer and a viewer. Have a great weekend.

[@henryratajczak3071]

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

[@joshfurgye6328]

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

[@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!

[@Ceodayone]

Good stuff bro I keep it simple. Marinate in Olive oil. Salt and pepper, Sazon packet .

[@SnSGrills]

Thanks for watching!

[@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!!!!!!!

[@aaronarmstrong406]

This is beautiful!!! I can't wait until I can try this with my Akorn, but I have a lot of learning to do before I try to tackle this beast! Thanks for the video, it is a great resource for those of us that want to improve our game :)

[@HanksBackyardBBQ]

Justin, I’ve seen this used on a lot of the bbq channels, fell in love with the weber kettle. Can’t wait to pull the trigger on this and do a review!!

[@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

[@timothydishneau464]

Nice work Justin. More than once I've enjoyed a midnight brisket.

[@SnSGrills]

Thanks. Much appreciated!

[@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.

[@headbuster03]

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

[@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 ...

[@jandodul2000]

I have tried smoking a 13 lbs brisket in the weber 22 with SNS. Wrapped it at 185° pulled it at 205 wrapped it with a towel to let cool down in the cooler. It tasted good but it was dry. Hopefully your video will helps.

[@SnSGrills]

If you are having an issue with meat drying out, go ahead and bump up the grade you buy. Also consider using a little bit higher temps and wrapping earlier (but not before the bark is set). All of that will result in a less dry brisket. Hope this helps.

[@sidpackard8613]

A little more info: 185 is way too late to wrap. Meathead recommends wrapping between 150 and 170, and Aaron Franklin wraps once the bark is set and mostly dry.

[@carloscisneros4499]

Nice job 👍

[@freddyntl]

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

[@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?

[@josmty9]

Great video!! Too much interesting info. Thanks!

[@stevemitchell3601]

Fine looking brisket, nice job!

[@SnSGrills]

Thanks Steve, much appreciated!

[@bigG88]

Really enjoyed this video. Thanks for creating it.

[@SnSGrills]

Thanks to you for watching!

[@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!

[@jjfb44]

Great video man! I'm a beginner and this was very helpful!

[@zi6189]

Did I tried this and it is by far one of the best ways to do it in my option it tasted amazing and was so worth it. One question though why did you cut the grid on the fat side

[@Paul_299]

Great video and great looking brisket!!

[@SnSGrills]

Thank you, and thanks for watching!

[@CiderTalbotToo]

Wow man that's making my mouth water great video love all your videos you have taught me a lot since I subscribed to you

[@SnSGrills]

Thanks! Please tell your friends about us!

[@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.

[@randomactsofcooking]

Excellent looking brisket!

[@BabyBackManiac]

Thank you, sir!

[@MrSteviej893]

Wow, that brisket looked great. I'm ready to try my hand at one now lol. I enjoyed the instructional format that was used in the video as well.

[@SnSGrills]

Thanks Steve! Glad you enjoyed it.

[@BEERNBBQBYLARRY]

Thanks for making me hungry, Justin. I think I'll now be making a brisket this weekend.

[@BabyBackManiac]

BEER-N-BBQ by Larry Awesome, Larry. How did it turn out?

[@BEERNBBQBYLARRY]

Baby Back Maniac ah never happened. Life got in the way again. Here's to next weekend... Maybe.

[@SmokeTrailsBBQ]

Finally some practical advice! Subbed and liked!

[@SnSGrills]

Awesome. Thank you!

[@KingofStreet3]

I learned more here than any other video.

[@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.

[@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.

[@leevang1706]

Great cooking. I love it. Thank you

[@duboseq1]

keep making vids like this man! very good and informative.

[@SnSGrills]

Will do. Thanks for watching!

[@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.

[@stoshorty]

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

[@TheRealJoeyB]

Looks good Maniac. I get Prime briskets in Denton

[@BabyBackManiac]

Thanks joey b! Costco?

[@jcwalk24]

Great video!

[@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!

[@smokegrillsaute6932]

How long was the smoke not counting the rest?Great video explaining all the issues you will run into.

[@SnSGrills]

Glad you liked our video! This was about a 12 hour cook, then the meat rested for a while. Times vary considerably. Adjust your temps during the cook to have food on the table when time is right.

[@Hello_guysw]

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!!!

[@bearpower90]

I've watched this video at least 3 times every day for the past week. I think you convinced me that o need to stop saving for that gas grill and just get a 26 inch Weber!!! Do you guys make an XL griddle to fit the 26?

[@SnSGrills]

Thanks for watching! We make a Slow 'N Sear XL that fits the 26er. You can find it here: abcbarbecue.com/product/slow-n-sear-xl/ The Drip 'N Griddle Pan fits both the 22" and 26" kettles.

[@liekomgj4ck]

Don't get gas! I switched cause my gas broke and I'll never go back.

[@styrkbreistein3502]

im not a meat lover but for some reson i love to watch ppl make it

[@jayhouse3149]

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

[@jonathanflores2187]

my new hero... I love vids were epert just pour out their knowledge. does wonders for us backyard bbq guys. and well ofcourse. I lie I tell my peeps its all me. lol just being honest. thanks buddy

[@SnSGrills]

Jonathan Flores thanks glad you like our videos!

[@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.

[@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.

[@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.

[@wvumaniac87]

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

[@markpd81]

Man exactly the video I was looking. Slow N Sear ordered.. 😊. Would like to know how do you reheat when you serve. You say you let it rest for 2 hours and then cut it. I live my food piping hot and would like to know how it's done. Thanks

[@SnSGrills]

Mark Philip excellent! We let it rest wrapped in towels in a cooler. It will still be very hot when you’re ready to eat. PIPING even!

[@markpd81]

@@SnSGrills appreciate the quick reply.

[@uncleremus41]

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

[@SnSGrills]

Thank you for watching!

[@davidsimmons9720]

just got my slow and sear today! look forward to using it this weekend on some ribs..... gotta crawl before you walk!

[@SnSGrills]

Ribs are a great first low and slow cook. Make sure you watch our video and read our recipe on the website. www.abcbarbecue.com/slow-n-sear-ribs

[@dudley206098]

nice job. I find your videos very informative and clear. Never did any formal "smoking" but did buy the electronic thermometer. Now if you could produce a video on how to operate it. I spent an hour and just can't figure it out and of course, the directions are designed for someone who already knows how to use it..typical.

[@SnSGrills]

John which thermometer did you buy?

[@dudley206098]

Maverick ET-733 Long Range Wireless Dual Probe BBQ Smoker Meat Thermometer Set - NEWEST VERSION With a Larger Display and added Features (Red)

[@SnSGrills]

John the ET-733 is a pain to operate. I gave up long ago. That's why we recommend the ET-732 as a good budget thermometer, but also say the Thermoworks Smoke thermometer is worth the extra money for the features it brings to the $99 price point.

[@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

[@at1212b]

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

[@SnSGrills]

Thanks for watching!

[@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.

[@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?

[@tonyfisher6379]

Great video. Thank you very much!

[@ReazH]

Good video. Question: Why is the fat cap down? Isn't the top of the brisket where the smoke and heat concentrates? Wouldn't we want the fat cap up to shield the meat from drying out? Would like to hear your opinion and/or experience on fat cap orientation.

[@SnSGrills]

The fat does nothing to keep the meat from drying out. We keep the fat cap down because we want the non fat cap side to get a nice bark and thick smoke ring. That works best when it's facing up. You can also flip half-way through the cook if you want to get a more even all over bark,

[@SnSGrills]

If you're going to respond with a video please do us the courtesy of telling us WHEN in the video your point is made. We've seen this before and happy to watch the part again that you think is relevant, just not the whole thing ;)

[@fredpacemaker6800]

Why not a little brown sugar for the smoke ring?

[@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

[@Paparoach-hc6il]

Great video, very informative.

[@SnSGrills]

Glad you liked it. Thanks for watching!

[@BenS3.]

Great video!!

[@SnSGrills]

Much appreciated!

[@pastrie42]

Thank you so much for this. You really made this seem less intimidating vtgan I thought. I've wanted to make legit brisket ever since I tried some at a BBQ joint by apple hill I'm California. I need to buy a slow a sear for my Weber.

[@truckerclock1654]

Should the pit probe be on the opposite side of the lit charcoal? Or does it not matter?

[@TerryD23]

I just received my original! Can't wait to use it. But why is it narrow and pointy on one end and wide and rounded on the other?

[@SnSGrills]

Not sure what you are asking about exactly. You can always reach out to us at [e-mail] with any questions. Thanks for being a customer!

[@TerryD23]

@@SnSGrills Turns out it was damaged in shipping, like someone sat on one end and bent one side down. Was able to get her back in shape. Thx for the response!!

[@sk8teroflive999]

Great! Thanks Justin

[@CentralTexasGrilling]

Excellent looking brisket brotha!

[@nj2mddude205]

Hi Justin, can you tell what you're pouring water into? It certainly can't be the bottom of the kettle. Thanks!

[@SnSGrills]

It's a cool accessory we call the Slow 'N Sear. Check it out! abcbarbecue.com

[@rudymartinez6549]

Very good vid! Thank you!

[@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.

[@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?

[@josht138]

Great video! Very informative!

[@BabyBackManiac]

Thanks Josh, much appreciated.

[@marlaynedundovich9663]

HI. I noticed you used regular charcoal briquettes in the Smoke N Sear. I prefer to use lump charcoal. Does that make any difference in the temperature and flavor?

[@hoovarmin]

Hi Malayne, I noticed no one had replied to your question, and by now you may already have an answer, but thought I'd give you my take on it. I've used lump and briquet charcoal over the years and studied up on the topic quite a bit. The flavor of lump, or lack of charcoal flavor, is really a marketing gimmick. If you use Kingsford briquets you will not notice any difference. Lump charcoal does burn much hotter, and that's not really a good thing when cooking low and slow. The biggest drawback, however, is that no two burns will ever be the same with lump because the pieces are not uniform like briquets, and you will have a much harder time controlling temperature.

[@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

[@WillieKlondike9482]

Good job buddy!