This Brisket Is Better Than Most BBQ Restaurants! - Kettle Grill Brisket | Knox Ave BBQ

[@knoxavebbq]

Use my code KNOX to get $5 off your delicious, high protein Magic Spoon cereal by clicking this link: sponsr.is/magicspoon_knox

[@AhmAck517]

Gonna sound weird but what kinda tshirt was that?

[@BradyPatterson]

Magic Spoon is our household go-to cereal!

[@cccantrell27]

always appreciate creators giving a nod to the folks that don't have offsets or pellet grills. I specifically bought a 26" Kettle so I could do larger briskets. They turn out great. The Kettle is probably the best all-around cooker there is. Thanks

[@knoxavebbq]

For sure. Make sure to share this video! Thanks for watching

[@gregory2709]

Kettle cooking beats pellet 100 times out of 100...you're doing great

[@tylerpeerson]

I was going to say, a kettle cooks better food than a pellet grill.

[@19DESERTFOX91]

your kettle grill is just and offset without the offset lol. any real wood burning grill, kettle, barrel , offset etc etc will be 100 times better than any pellet in humble my experience.

[@Christobevii3]

@@knoxavebbq love how you cover from top rated overnight shifts to cooking at home level techniques. Also, not going to extreme techniques that a lot of others are using for views.

[@Ryanalog]

I cannot recommend the snake method enough. Having wood chunks properly spaced around it, and rotating the top grate to keep the brisket off the top of the fire. It comes out amazing, for very low effort after the initial setup.

[@knoxavebbq]

👍 yup! Definitely was going to be next option. Thanks for watching!

[@lamarwilliams185]

That bark is not like the off set. I have the slow n sear. Just keep the thickest side towards the fire. That is the easiest way. It taste great. It does not compare to a offset bark. I have no clue why. Smoke should just be smoke!!!

[@Ryanalog]

@@lamarwilliams185 I also have the SnS, snake is easier, and in my opinion a better end result. Also nothing ever beat the offset but both the snake and this method are great alternatives and superior to a pellet.

[@realdocBBQ]

@@lamarwilliams185 it's about the differences in airflow and convection, as well as the source of fuel. Charcoal vs wood, just like pellets vs wood. Not just BTUs, there is a lot more to it. I've done A/B testing with a pellet smoker (Yoder YS480) and a propane smoker with wood chunks (Camp Chef Smoke Vault). The propane smoker and chunks did produce slightly more smoke flavor - but surprisingly the pellet smoker produced a better complexity of flavors. This was agreed upon in blind testing from 4 family members at the same time on simple S&P Berkshire pork ribs. We hypothesized that the pellets being used as the heat source and not just a smoke source (as in the smoldering wood chunks in the propane smoker) had something to do with other flavors being generated by that combustion process. It was an interesting experiment. I like doing those kinds of comparisons.

[@lamarwilliams185]

@@realdocBBQ Keep up the good work and sharing. I heard from someone on KZbin that the airflow is what makes a big difference. I never paid attention to it. I only bbq on a SNS, a sears Propane grill or open fire pit for a hog. I never cared for propane. I started putting charcoal in the propane grill. Their was no way to control the heat. The open pit takes too much fuel but; turns out great bbq. It’s hard to control the heat but; you also have a distance to keep protein away from the heat. The SNS is my go to for simplicity. I have to take food off and put food on because of its size. I also like not having to bend down to cook. The in ground pit has chicken wire. The grates on the SNS are easier to clean. I want a Weber smokey mountain and a off set and a lone star grill vertical smoker to have the best of all worlds. That Brazos 2.0 looks great if I can not afford a work horse 1975. Maybe this is too much info. LOL

[@bs7497]

Thanks for the refresher! I was already planning to do this for the 4th of July weekend, using Brad's video as I have in the past, but I'll be using this one instead.

[@knoxavebbq]

use both! im sure he talks about certain things that I missed.

[@SPQR-Z]

Have made every single Brisket, Chuck Roast, Dino Rib etc in my life on a 35 yro classic Weber kettle. Have that same coal and water reservoir basket setup. Do the same foil boat technique the last 1.5 hours of cook. Only difference is I seal up the top and just leave it a bit loose for a steam outlet. Also put the meat on a low height rack and add a bit of steaming fluid like beef broth. It results in a very moist juicy meat and will help rehydrate any dried out thin outer edge spots. The added liquid doesn’t seem to degrade/soften the crust too much if you rack it. Not trying to brag but I get results not that far off a $1500 buck offset smokers and near a Texas BBQ restaurant in quality. You’re absolutely right. It’s mostly technique and you don’t have to necessarily use expensive smokers to get good results. The fancy offsets and pellet cookers are definitely convenient, but it’s more about experience, technique and practice to get a nice Brisket out of a cheap Weber

[@knoxavebbq]

Thanks for watching. Sounds like you got it down.

[@southpawguitars]

Awesome to see another person just using only salt and pepper. Wonderful video and amazing narration.

[@knoxavebbq]

Appreciate it. Thanks for watching

[@yellowlt6]

Down here in Texas that's all you should use :)

[@Sir.YeetusIII]

gotta taste the meat ;)

[@MrPanthers23]

Love this video. If u did have wood chucks, can you explain how many you would use, and under the charcoal, above the charcoal, put them all in at the start, place a new one every hour? Etc...

[@knoxavebbq]

I would probably add as needed, but putting them on the edge of the hot spot so it burns slow and you don’t get a major heat spike.

[@jonneymendoza]

Use a defuser that covers most of the base on top of the charcoal. You could cover the brisket fully in foil and smoke it like that with a drip tray below to grab the juice that can be used for gravey

[@ThePrado361]

Excellent video, really appreciate the schooling on prepping the brisket

[@brisketwizard8004]

Great video for brisket on a kettle. Something to consider when choosing different brands/types of salt that nobody I've asked has known. All brands that I know of rate sodium content on their label by 1/4 tsp. Mortons Kosher= 480 mg, Diamond Crystal= 280 mg, HEB Kosher= 510 mg, Mortons Table Salt= 590 mg & Lawry's= 380 mg. So, adjust the amount of salt you want in your rub whether by volume or weight. Thanks for posting this video !

[@knoxavebbq]

Thanks for sharing that info

[@matthewmurphy8759]

Great video! I use the slow n sear, with B&B oak briquettes (GREAT for long cooks). I fill the coal pan, then take 12 out of the middle. I light these, then put them back in as a spark plug for the rest. This keeps the heat even, and I can hold 275 for over 10 hrs without touching the fuel. Occasional oak chunks over the coals on the grate til smoldering, then into the coals for immediate flame. Creates a temp spike, but a good spritz helps protect.

[@knoxavebbq]

Thanks for watching! Whatever works best for it. 100 ways to cook brisket

[@michaelduncan2759]

MJY, I will always have a Webber Kettle, or an SNS grill. I grew up with them, and they are very versatile if you know what you are doing, done many low and slow cooks on mine.

[@knoxavebbq]

Agreed

[@aaronkarr9430]

Great video and info on the difference between Morton’s and Diamond Crystal salt and how to roll the foil on the foil boat properly!

[@knoxavebbq]

👍

[@cjohnson-youtube]

Love it - best explanation of volume vs weight I’ve seen! I switched away from Diamond Crystal because Morton’s coarse works better for cleaning cast iron, but the change threw all my recipes off. I had to learn the hard way but hopefully others won’t now!

[@knoxavebbq]

I thought it was an important conversation to have. Like you, I made the same mistake. Haha. Thanks so much for watching

[@wchops7578]

Great info!!

[@ericf1843]

Excellent video for tips, thank you. Your observation was you had a mostly dry foil as the end result. Does it matter how much liquid is in the boat before you wrap for a long rest? Meaning is there ever a time you would add more tallow to the foil before placing the brisket in the oven for the overnight rest? Will it absorb more?

[@knoxavebbq]

I never add tallow to my cook. Even when doing butcher paper. I don’t find it necessary.

[@changesmat432]

hey nice vid. so you let it rest for 13 hours in the boat in the oven? do you heat it up before eating it again? if so, how so?

[@knoxavebbq]

No reheat. Sorry. I forgot to mention that I held it in the oven at 145-150. I know not all ovens go that low. you can use a cooler as well if you’re not holding it for too long.

[@changesmat432]

@@knoxavebbq for the 13 hours at that temp??

[@RodStiffinton]

@@changesmat432yes it’s called a hot hold. U can put it at 140 to 150 for however long u need until u serve it. Just make sure u rest your brisket first when it comes off the pit for like 1.5 or 2 hours to get down to temp before the hot hold.

[@gregmitchell4581]

Joe my question is about your rub. I understand about the 16 mesh, and the kosher salt, truly the Texas way, why not add a small amount of Lowry seasoning salt and garlic powder? More of a purest? Im one of those Chud fans that was doing my doil boats the wrong direction, thanks for the reminder! I enjoy your vids, you've taught me a lot.

[@knoxavebbq]

Yea, I like the simplicity of it. I have no issue with other seasonings.

[@hookedonbarbecue]

This may be one of the most informative bbq videos I’ve watched.

[@knoxavebbq]

Check out the video below. WAY MORE info. Thanks for watching From Novice to Pitmaster: Mastering Smoked Brisket kzbin.info/www/bejne/pHzCfYiGhr6opJY

[@brianportnoy5795]

Looks amazing! You mentioned that it wasn’t sweet at all. I have a offset but have struggled to candied the fat cap…How do I accomplish that? What’s the trick?

[@knoxavebbq]

Higher heat towards the end and more airflow to expel the moisture properly

[@brianportnoy5795]

@@knoxavebbq can you clarify by what you mean “more airflow”?

[@samshrago1]

Hey, great video. Question, at what internal temp did you remove the brisket for wrapping, and at what internal temp did you finally remove the wrapped brisket?

[@damoose1829]

Great Cook Joe. Very informative and detailed. I love using my Kettle. That is a tasty looking Brisket. Thank you for sharing.😛😛👍👍✌✌

[@knoxavebbq]

Appreciate you watching!

[@tollycrump4317]

Joe, you literally dropped this at the right time. I just picked up a Weber yesterday to start getting my feet wet with smoking meat. I can't find good brisket where I'm at, so I've determined I have to do it myself. Thanks for the knowledge you share on here, it really helps guys like me go into this with more confidence, and I really appreciate it. I'm going to do a couple cooks with ribs first to get acquainted with fire management, then it'll be on to a brisket.

[@knoxavebbq]

Glad I can help. That’s a good plan. Appreciate you watching.

[@realdocBBQ]

Joe, as usual you do a great job with simple explanations and demonstrations for the regular guy. Not everyone has mad space or equipment. That simple Weber kettle is a versatile cooking beast. Love your videos, sharing around to friends, keep putting up good content, my man!

[@knoxavebbq]

Appreciate the kind words and thank you for sharing! It helps a lot more than you think

[@DaMurph]

I purchased a Flame Tech Sizzle and Sear for offset cooking in my Weber and it is awesome. I did a Snake River Farms wagyu brisket in it and it was phenomenal.

[@knoxavebbq]

Nice! Sounds good

[@Alex-ye1br]

Great video, as always. When you rested the brisket in your oven for 13 hours, did you have it on the lowest setting?

[@knoxavebbq]

ideally 145-160. i know most ovens only go down to 170 which should be ok. i would just recommend pulling it out sooner to let to cool down a bit more before slicing it. thanks for watching!

[@wardad5628]

Buy a turkey roaster aka roaster oven for under $100. I recommend Hamilton Beach. They are the perfect poor man's BBQ holder due to their low temp capabilities. I even finish my briskets in them then hold at 140-145*.

[@gsbbq4870]

I might have missed it, but how long did you let it rest after pulling it? Looks great!

[@knoxavebbq]

This rested for 13 hours. Dont have to do it that long, but it just happened to work out that way for this cook.

[@jayfagan3281]

What temp do recommend for the rest? Thx​@@knoxavebbq

[@knoxavebbq]

@@jayfagan3281 150-160 is best

[@nixon8950]

Love the videos. Is going off internal temperature before you foil boat it a good thing as well or just go by feel?

[@knoxavebbq]

i go by feel but no matter how many times i say it people just want me to say a temp even though its not really reliable all the time. haha.

[@nixon8950]

@@knoxavebbqyeah I’ll try and practice more on the feel side. When you put it in the smoker for tenderness, what’s your method on knowing it’s finished? Do you keep probing till it’s soft?

[@Gitano281]

Great vid, super informative. Quick question - I love the idea of the overnight rest, though curious if you had a recommendation for reheating for eating the following evening? Low and slow in the oven perhaps? Thanks again!

[@knoxavebbq]

Thank you! I appreciate it. Yup, if I’m reheating a whole or half brisket, I put it on a baking sheet, place the brisket on then wrap the sheet with foil. 225-250 until it registers and internal of about 150. Might take some time because it’s a big piece and it’s cold. So I’d give yourself like 2 hours just to be safe.

[@Gitano281]

@@knoxavebbq Sounds like a plan. Thanks again man!

[@PepBo]

Great stuff Joe! You and Brad are an inspiration! Just had my first 3 cooks thanks to you! Stuff turned out surprisingly amazing even on the first attempt! Thanks Joe all the way from Sicily!

[@knoxavebbq]

Wow! All the way from Sicily! That’s so cool. Haha. Glad I can help.

[@PepBo]

@@knoxavebbqAbsolutely Joe! Thanks a lot for everything! Don't know how tonget korean newspaper here though! Ahahaha

[@JBishop25]

Great video and thanks for the salt explanation. When you rest it in the oven, are you turning the oven on low? Or is it just hanging out in there?

[@knoxavebbq]

My goes as low as 140 so I keep it at 145-150. Most ovens go to 170 which isn’t bad, but can dry out the brisket so I would recommend adding a small pan water to keep a little bit of humidity in the oven. Each oven is different so you might have to test it out a few times to get it right.

[@timshea9650]

This is the best, and most detailed "backyard brisket" video i've ever watched. Joe is #1.

[@knoxavebbq]

Appreciate it. Do me a favor and send the video to your bbq friends!

[@timshea9650]

@@knoxavebbq just did!

[@dalecowart1826]

I do own an offset smoker, however, it's too large to keep in the much smaller elder living space where I am, so my daughter stores it at her place for me. But my Weber... my Weber is my most versatile MVP of all time! Additionally, I have a couple of smoker kits available with defuser plates to get a good smoke on the meat. And, personally, I like the heavier smoke, so wrapping the meat just isn't my thing. Of course, I'm not mad at those who do but I like it as smoky as I can get it. My use of fruit woods helps me avoid that bitter taste that comes with the heavy use of wood like mesquite.

[@knoxavebbq]

👍 sounds good. Thanks for watching

[@sybrwookie]

If you did use wood chunks, would you suggest soaking them in water first so you don't need to try to keep them from igniting?

[@knoxavebbq]

I know some ppl do, I dont.

[@SOLDOZER]

You should try the Black's method where they only cook it 50% (to the stall?), refrigerate it, then finished it up on serving day. Ive never tried it but might help us older people who struggle to do all nighters and babysitting a Kettle is tough. Would be worth it if you can still get good results.

[@knoxavebbq]

I have not. The Weber is pretty easy to maintain temperatures

[@Soplas_Chile]

Great video like always Joe! But…. We see that WSM sitting in the background show us a rib cook and a brisket cook on that. I think that video would do great. Thanks

[@randomstoragespace]

Read my mind! Took delivery of a Brisket today and jumped on here to see if you had a Kettle Brisket cook video. Boom. Thanks!

[@knoxavebbq]

Haha. Awesome, glad to help

[@ice89cooool]

Amazing video, I had both good and bad results with smoking brisket on the kettle. Can you please tell us why you did not want the log to catch fire? Should I also be aiming for the same when using chunks? I will use the SnS for my next cook.

[@knoxavebbq]

Well, you just don’t want open flames too close to the meat. That’s the only thing I was worried about. As long as it’s not spiking temps or burning too close to the meat you’re fine.

[@SeanByrne-vo1kf]

Thanks for this, going to try this for the first time, shame Costco in the UK does not do a whole brisket, stay safe

[@knoxavebbq]

Thanks for watching!

[@JL-ku7wo]

Great video. If the brisket is too big you can always put a piece of wood or rib rack underneath it.

[@journeywithjeffrey]

What do you use all the extra meat/fat you cut off from trimming it? Great video btw 🎉

[@knoxavebbq]

Sausage or you can use it burgers.

[@justplanefred]

This is awesome! I have always been nervous enough to not do it on a kettle... I mean I have an Offset(ish) cooker so I just fall back to that, but now I might feel more likely to try it on a kettle on Vacation or something where I don't have my Offset.

[@knoxavebbq]

Thanks! It was really good. Definitely worth it.

[@DGC904]

What did u mean by push through the stall? Temp was at 170 and 161 did temp go past that then u did foil wrap? Appreciate the gem 💎 u dropping 💯

[@knoxavebbq]

Usually not until the brisket has softened up and is around 175-180.

[@DGC904]

I thought we start wrapping when hit the stall like around 160. Thanks for the tip and quick reply!!!

[@knoxavebbq]

@@DGC904 NO!!!! That's the biggest lie in barbecue. that's an old tip that ppl have been using for years and end up with soggy, bland brisket. watch this video below. this my deep dive into the brisket cook. even though it's on an offset, all reals and techniques still apply. kzbin.info/www/bejne/pHzCfYiGhr6opJY

[@DGC904]

@@knoxavebbq 🤔 will check it out!!!

[@jepprey4953]

I always use the hole vent on the side for controlling temps on my SNS for smoking. I get that Webers don’t have this available, but do you prefer using the bottom vents in the SNS for fire management?

[@knoxavebbq]

Honestly, I haven’t done much smoking with the sns other than much shorter cooks so I need more practice with it to find my preferences. I forgot about the hole. Haha

[@dengar6971]

Looks great! I also have the slow n sear. I noticed you did not fill the SnS completely with the charcoal. Any reason why?

[@knoxavebbq]

In honesty it’s cuz I haven’t cooked a brisket like this in over 15 years and I thought would get too hot. Haha.

[@peterlai9018]

I wonder if the Kettle Zone Cooking System can fit into the SNS kettle grill.

[@knoxavebbq]

Not sure what that is.

[@BenFeldman-kz7gt]

Joe, Great video! Interesting that you didn’t use any garlic. Any reason why not? You put the brisket on the pit one it reached temperature. There is a movement now to put it on well before that to pick up more smoke. Any thoughts on this? Finally, since the kettle and WSMs which many people have are more radiant heat than an offset, would you ever put the brisket fat side down and then flip, or some variation of that? Keep up the great content!👍

[@knoxavebbq]

I’ve never added garlic, but you can if you want. I don’t think that putting your brisket on 20 minutes sooner will give you more smoke. It’s a small cooker so you’ll get plenty of it. Never meat side down. I want my presentation side to look good.

[@rpstz7346]

Nice vid Joe, I just got my Primitive 250 wagon, its awesome, coming from Weber Smokey 22, its a different cook and management for sure, I should create instagram but this isn't so simple so respect to you and how far you have come!

[@knoxavebbq]

It’s definitely not easy, and takes a lot of practice. Luckily I have alot of friends who’ve helped me along the way.

[@MadPick]

Great video! I've done a couple of small briskets in my SNS kettle, and they turned out really good -- much smokier than what I get off my pellet grills.

[@knoxavebbq]

Yea. Pellets might give the appearance, but the taste is a bit lacking in that department.

[@goofsaddggkle7351]

Well now I’m a believer. And actually learned something every step of this cook from the trim to the first slice. Awesome vid.

[@knoxavebbq]

Awesome. So happy to hear. What was your biggest take away?

[@louieleos1218]

Can you please explain what rendering fat means a little in detail? Love the vid! I started smoking in a Weber kettle years ago. Every now and then I still smoke in it when I don’t want to tend to the offset.

[@knoxavebbq]

I want the day to be a little bit more golden instead of white. Comes from bumping up the heat later in the cook. You tend to get more rendered fat on an offset because it has more convection with the draw from the smoke stack.

[@joeflaker]

As someone that can't get their hands on Diamond Crystal(easily), I appreciate the visual. I've been using Morton's at a 2:1 BP to NaCl ratio for four years (I think?), and find it perfectly seasoned.

[@knoxavebbq]

Great! You’ve been doing it all along! Thanks for watching

[@psalm6272]

Thanks for considering those of us that don’t have an offset. Any opinion on salting the brisket first and pepper after? Seems like you could control the amount of salt better?

[@knoxavebbq]

That worked great. I would just give it a few minutes for the salt to dissolve first or else some of your pepper won’t stick.

[@BigWillyWonka123]

sick brisket!!! did you leave it overnight in the oven uncovered in the foil boat? temp?

[@peterlai9018]

So an offset produces a sweeter taste due to secondary combustion. Is that correct?

[@knoxavebbq]

Not exactly my thoughts. But I think the extra convection helps caramelize the fat.

[@gregberger9478]

Looks Awesome ! Where from or what grade is the brisket ? When you rested in oven , at what temp ?

[@knoxavebbq]

Costco prime. 150

[@KYRR30]

I know you mentioned you aren't advocating for between either one, but as someone who can't find diamond crystal very easy is the difference that significant? I've been using morton's for stuff on my kettle and it seems ok, but i haven't done a brisket yet (just done pork shoulder, belly and Chuck roast). Thanks for the foil boat explanation as well. I was one of the people doing is wrong.

[@knoxavebbq]

If I’m talking about the quality of the salt, the diamond crystal doesn’t use a decaking agent while Morton’s does, and since the grain is more uniform I find it better for everyday use. So the Morton’s won’t spread out as evenly. But if I’m just talking about seasoning briskets, I don’t think it matters too much. I would just try to do 2:1 by volume or weight it out like I did. This again is just my preference and the salinity I’m looking for. You may prefer more salt which would work if you have Morton’s

[@KYRR30]

​@knoxavebbq Thank you for the response. I did a little online searching and found a GFS that stocks Diamond. I will pick up some and try it out.

[@copper4eva]

Have you ever gotten a chance to use a PK grill? With their 4 vent design, I think you could create much better airflow than a webber kettle. And thus hopefully better fat render.

[@knoxavebbq]

I have. I just don’t like the shape of the pk. Hard to place the brisket the way I want.

[@cfro101]

Thanks for another awesome video. My last brisket was salty and I definitely know I got lazy with that just eyeing it.

[@knoxavebbq]

I usually eyeball it as well. I eyeballed it and weighed it, but you’ll find the right amount for you as you continue to cook more. It’s all about trial and error! Haha. Thanks for watching.

[@mh_360]

When you rested the brisket in the oven did you wrap it? It looks really good and juicy great cook

[@knoxavebbq]

Just sitting in the foil as you saw in the video

[@captonfrost]

Love your videos! Sorry if I missed this, when you rest the brisket in the oven overnight is it on and if so what temp do you have it set to?

[@knoxavebbq]

Rested it at 155

[@johndobbins3880]

I learned brisket cooks on Weber kettle, snake method then slow n sear. Chuds inspired me to pull the trigger on an offset. But I wouldn't hesitate to cook another one on the Weber kettle.

[@knoxavebbq]

Brads the man! Agreed. The kettle is great

[@gregory2709]

Looks great! I love the Slow N Sear, but I'll never try a brisket cook in my kettle again. I have found that ribs seem to be almost as good in the kettle as the offset. It may be more a function of my skill than any other variable, however.

[@knoxavebbq]

Never say never. If I said I would never cook brisket again after a bad one I would’ve stopped 17 years ago. Haha.

[@teamkotila3523]

Can you explain the sweetness from the offset? I just did one on the oklahoma joe and I noticed that flavor. It was only on the burnt end side. Very tasteful and surprise.

[@knoxavebbq]

The offset has more convection which I think allows you to get a better render on the fat, while the convection on something like a kettle grill is minimal, but still gets the job done if you cook hotter at the right time.

[@Brandon-uo1rv]

If you add Lowry's or other seasonings in addition at what ratio do you use for those?

[@knoxavebbq]

Not sure. Don’t use it often.

[@quasarkid4256]

Very nice and informative video. Also loved the editing. Can't wait to make another brisket

[@knoxavebbq]

Appreciate you watching!

[@Brandon-uo1rv]

My biggest issue while following long with your videos is burning/drying out the meat side on an off set. Been cooking fat side up and temps like you suggest in your videos. Any ideas?

[@knoxavebbq]

You’re cooking too hot for your smoker or you pit too much bottom heat. Could be because the fire is too hot the draw is too strong. Wood could be too dry. Or if you have a tuning plate that’s directing the heat it could be forcing it down and I would remove it. Can’t say for sure without being there but that’s where I would start.

[@chriscrist911]

Always wanted to cook a brisket on my Weber but every time I I get finished prepping the brisket i got to go on the offset. Thanks for inspiration to cook on the Weber!

[@knoxavebbq]

Give it a shot. Just gives you another option

[@michaeldominiquez7253]

When resting the brisket in the oven what temperature do you use

[@knoxavebbq]

Mine goes as low as 140 so I rest at 150-155

[@michaeldominiquez7253]

@@knoxavebbq thanks for helping me out you do good work on the videos

[@petsaw000]

Man I did my first brisket on my new Weber this weekend with a SNS. At about 6 hrs ran out of fuel added some charcoal but took an hr to come back up to temp and then at about 9hrs when I wrapped I had to add more charcoal and it wouldn’t come back up to temp. Then I used my brain and realized I had to clear the ashes out. During that time fiddling with the ashes I lost about 6-8 degrees on the meat. Came out good but a little dry on the edges of the flat. Next time gonna try the snake method. Could have used this video a little earlier but only one way to learn. Thanks!!

[@knoxavebbq]

Just gotta keep experimenting. You live and you learn! Thanks for watching

[@s.woberts6576]

When you added the charcoal during the cook did you get dirty smoke?

[@knoxavebbq]

I little bit, keeping the fire hot and not letting drop too low is key. If it drops too low then you’ll get a longer duration of “dirty smoke” but I don’t think it’s as big of an issue as ppl make it out to be. I purposely build a dirtier fire when cooking on offsets.

[@MissMyMusicAddiction]

1. internal temp when you pulled it off? 2. what temp did you set the oven at for resting?

[@knoxavebbq]

1. I don’t pull briskets by temp. I go by feel. Check out this video. I give all my tips on how to cook brisket. kzbin.info/www/bejne/pHzCfYiGhr6opJYsi=FUFqIRAa_ouOqb6G 2. My oven goes low as 140. I set mine at 155

[@Alex-ye1br]

How does the boat foil method differ then wrapping the entire brisket? Does it finish cooking too slowly when fully wrapped?

[@knoxavebbq]

Nope. It should finish the same. Essentially it’s allowing for the top to keep getting crusty as its exposed to air, but the lean to cook fast since the bottom is wrapped

[@Alex-ye1br]

@@knoxavebbq Thanks for your help. I've been a fan of your videos for a couple years now and am finally moving out of NYC to a new home where I can grill outdoors! Your clarity and expertise are top notch.

[@TWC6724]

Brother. This is perfect timing. I’m cooking a brisket for the 4th and I have a Weber summit. I was scouting your other videos this past week Lol to get ready for my 4th brisket ever. Yikes! I think I’m good though 🤞Oh, one question, if my oven is 170 at the warming level is that ok for the long rest?

[@knoxavebbq]

Nice! Glad I could help. I think it should be ok, just check on it periodically, and check the temp in the center of the lean and point to make sure it’s not getting too dry or over cooked. If it’s too dry you can add a small, oven safe cup or bowl with some water to add some humidity.

[@TWC6724]

@@knoxavebbq Oh! I forgot to ask earlier, do you know how long you can keep a new unopened brisket in the fridge? Don’t want to buy too far in advance.

[@Trinifood]

I don't have a kettle but I'm sure I can adapt some of those methods to my own grill. It will take more vigilance but worth a try.

[@knoxavebbq]

What do you have?

[@Trinifood]

@@knoxavebbq a Char-broil 625. Pretty basic.

[@jmnorris50]

“Theres actually quite a bit of skill and practice that goes into using a shaker well….you have to have good wrist control” Good thing I have more than a sufficient amount of wrist control. Ive been practicing the shaking motion since I was a young teen. *smiles sheepishly*

[@knoxavebbq]

It was only matter of time before a comment like this popped up

[@peterlai9018]

🤣🤣🤣🤣🤣🤣

[@beniceeatrice]

What are your thoughts about smoking for the first few hours and then finishing it in the oven at 250/275?

[@knoxavebbq]

I would go hotter in the oven. 285-300

[@lkapigian]

Solid as always Joe, the Narrative is Spot On

[@knoxavebbq]

Appreciate it. It takes a while to write a good script. Haha

[@tnguyen88]

I often have a lot of liquid in my boat even though I’m wrapping at around 160-165. What would you recommend?

[@knoxavebbq]

You’re wrapping too soon. It’s still in the middle of the stall and squeezing out water

[@bobfisher9452]

Great informative video, thank you! I'll try this method soon on a 26" kettle.👍

[@knoxavebbq]

Sweet! Wish I had the 26. Thanks for watching

[@reedmak77]

Great job bro!! What temp did you set the oven to while resting it?

[@knoxavebbq]

154

[@reedmak77]

@@knoxavebbq Thank you!!

[@dime628]

What temp is your oven when you're resting?

[@knoxavebbq]

Mine goes as low as 140 but I rest mind at 150-155

[@dime628]

@@knoxavebbq Thank you!

[@oldshovelhead]

Nice cook, Mighty Joe!!! 11:14 "Oops" LOL!

[@knoxavebbq]

Haha. Yup

[@mikeh4613]

Where is the link to the korean newspaper? This could be what i am missing on the brisket cook

[@knoxavebbq]

That’s top secret

[@leighhill9185]

Great vid mate! Love my kettles! Snake method is awesome ;)

[@knoxavebbq]

I think most ppl use the snake method. Its great! Thanks for watching

[@bobby350z]

Nice video. I will add that doing the same cook on Weber Smoky Mountain would be easier.

[@knoxavebbq]

Go for it!

[@wilberthfigueroa5913]

How low does your in temperature does your oven get?

[@knoxavebbq]

Mine does low as 140, I rest it at about 150

[@lpevans8685]

Great video man i started using the diamond crystal a year or so ago i wont go back 🤘

[@knoxavebbq]

I still have Morton’s on hand when I’m pickling or wet brining, but I agree. Thanks for watching

[@lpevans8685]

@knoxavebbq right on I'm in the same boat used it for brining some pork chops and turkeys for Thanksgiving

[@cybernode33]

I've recently made the switch from Traeger+ to Asmoke and I couldn't be happier with my decision. The Asmoke grill has changed my BBQ game dramatically. The precise temperature control with the FlameTech patent is a game-changer, I can now get my brisket to the perfect temperature and keep it there. Plus, the variety of wood pellet flavors has taken my grilling to a whole new level of deliciousness. I love that it's portable too, so I can take it on road trips and camping adventures, which wasn't feasible with my previous grill. Also, the app is super user-friendly and makes it even easier to monitor the cooking process. Overall, Asmoke has made grilling more convenient and the food taste even better. #Asmoke

[@knoxavebbq]

Nice. Whatever gets you cooking!

[@thetakeout]

What size kettle are you using, the 22" or 26"?

[@thetakeout]

I see, It's the SNS Grill. I thought you were talking a bout the SNS mod for the Weber Kettle! Great video. Thanks for the extra detail on the foil boat!

[@knoxavebbq]

22

[@mikeycrumby2421]

Whats your opinion on the 26 inch weber kettle?

[@knoxavebbq]

Haven’t cooked on one so I can’t say.

[@lx2nv]

That's a mighty fancy SNS looking Weber you got there LOL! Just messing with ya, great video.

[@knoxavebbq]

Wouldn’t get as many views if I said SNS. Haha

[@lx2nv]

@@knoxavebbq I know exactly why you did it lol

[@copper4eva]

Nice kirkland organic milk. Love that stuff. Been drinking fairlife, but thinking of switching from it to kirkland.

[@knoxavebbq]

I don’t drink much milk, but it’s good

[@jayro4803]

Good cook, good video Joe! Thanks as always!

[@knoxavebbq]

Appreciate you watching.

[@BigDaddyDuke101]

Great video Joe very detailed with a lot of information.

[@knoxavebbq]

Awesome! Glad to hear!

[@CoolJay77]

Impressive result out of a kettle grill! Great bark, rendered fat cap.....

[@knoxavebbq]

I aim to please! Haha. I appreciate it. Thanks for watching.

[@matthewfarrell34]

Looks really good. Weber kettle?

[@knoxavebbq]

It’s a 22” SNS, but essentially the same thing

[@patfrat666]

Dude. Really nice advice & technique. Cheers.

[@knoxavebbq]

Appreciate it! Hope it helps you in your next cook!

[@shumardi1]

What temperature was your oven?

[@knoxavebbq]

150

[@shumardi1]

My oven only goes down to 170. I wonder if Sous Vide would ruin the bark.

[@wfodavid]

You have a knack for making this look so easy.

[@knoxavebbq]

Took almost 2 decades worth of practice. Haha. I appreciate it

[@5thwheelBBQ]

Brisket looks great ,foil boat is the best

[@knoxavebbq]

I like butcher paper as well. It’s nostalgic for me