Turning my 22" inch Weber Kettle into a $1000 dollar kamado? ( BRISKET TIME)

Edited by VideoGuru:videoguru.page... NEW PRODUCT!!!

[@slowblueoval1997]

Congrats on 25 years.

[@mtzhomecookingvlogz4261]

Thank You so much. Appreciate it!

[@GONZOFAM7]

25 years is fantastic. Say's a lot about you. Congratulations. Brisket look great.

[@mtzhomecookingvlogz4261]

@GONZOFAM7 thank you sir!

[@chriswolff8337]

Thanks for taking the time to showcase your brisket cook on the Weber Kettle. I have done a brisket on my Weber Smokey Mountain, but never onthe Kettle. It looks like it turned out great. Keep up the good work!

[@mtzhomecookingvlogz4261]

Thank you sir. I really appreciate it & thanks for watching.!

[@josephkee1298]

Nice enjoy that brisket 😜🤩

[@raylewis3073]

Congratulations on the 25 years on one job, I’m retired and you’re in a great position to retirement soon if you wish. Good luck and be safe.

[@devinthomas4866]

Nice setup Brisket looks fantastic Pecan is the best, my go to also. Got one of these ceramic kits too. It is awesome. Holds heat, very efficient, long burn with lil fuel.

[@angelamaxwell59]

This was great and you are great at describing each step, thank you and it looks AMAZING ❤

[@mtzhomecookingvlogz4261]

Thank you so much for your kind words. I really appreciate it alot.👍

[@rickcormier9160]

That looks nice. I added the Aura Outdoor Kettle Zone, a Charcoal basket, and the Spider Venom to my kettle. The legs became unstable so I found a used Performer and am very happy now that I do not have to worry about it collapsing. I use my rotisserie riser as an extender and sealed the spit holes with stainless fender washers and bolts with wing nuts.

[@mtzhomecookingvlogz4261]

I'll have to look into some of those things. Nice info.

[@4000marcdman]

Would love a video showing what you did to close up the rotisserie ring

[@elsanto8879]

Great video vato! Thanks for sharing!

[@allieGirl146]

I'd be nervous with kettle so close to house/siding. 😮

[@glenngrefer2501]

Congratulations in 25 years 🎉

[@mtzhomecookingvlogz4261]

Thank you. Appreciate it!

[@jordanp6818]

Congrats on the 25 years! Also, solid video! I was wondering how that onlyfire ceramic setup would work!

[@mtzhomecookingvlogz4261]

@jordanp6818 it works great. Get one if you don't have one. They're not pricey at all too.

[@robertbailey9616]

25 years, good job.

[@mtzhomecookingvlogz4261]

Thanks man!

[@peetsnort]

Im intrigued. Could that fit in the lid section.?

[@mtzhomecookingvlogz4261]

@peetsnort excuse my ignorance but I'm sorry man could you elaborate that for me?

[@c-mobucks4930]

I got the stainless steel with the ceramic heat diffuser and a few months later they came out with this all ceramic one... Smh. Only issue I've had is that even with the grate lifts it's still close to the heat and sometimes I'll char the bottom of ribs. It can really get hot if you walk away for a while, 300* +.

[@mtzhomecookingvlogz4261]

@c-mobucks4930 yeah it can char if you don't eye it carefully. I usually don't stray away from my pits to far for this kind of reason but occasionally I have & it's (Fire) gotten away from me at times. It really does get hot though but I love this thing!

[@stephendouglas6672]

Great info as usual!

[@mtzhomecookingvlogz4261]

Thank You Sir .

[@4000marcdman]

Nice, for 25 years all I get is some stupid ass pin.

[@maariussturdivant1773]

Good looking brisket and great video. Have you tried using lump in your Onlyfire set up and if so, how did it turn out? Thanks

[@mtzhomecookingvlogz4261]

Not yet but I'll have to make a video on that Cook. I will have an answer to that very soon for you. Stay tuned my friend!

[@grahamgerrald1661]

Hey man, that sticker with the barcode can be removed after purchase. Great brisket

[@mtzhomecookingvlogz4261]

Thanks for the info sir.

[@asaintinwaiting]

How many hours total? Sounds like 5 hours at 300-325 degrees, followed by wrapping and cooking another 1 hour, then resting in foil for 2 hours... maybe 8 hours for this 10 pound brisket. What would you recommend for time for a 5 pound brisket? Thanks, and have an awesome day!!

[@mtzhomecookingvlogz4261]

@asaintinwaiting this brisket cook was a 6 hour cook with a 2 hour rest (Total 8 hours together). So pretty much with what you said. But for a 5LB brisket it all depends if you're willing to go at 225*-22 50* Degrees which to me I prefer especially if it's a small one like your saying. I've done those plenty of times. I usually go anywhere from 8 to 10 hours cook time at that temp. I don't usually cook HOT-N FAST but this day I did because I wanted it done for my wife when she got home from work. I prefer overnight-ers & 20+ hour cooks for my briskets. But what do recommended For a 5lb brisket? 225*-250 Degrees & go by BARK , COLOR, & TENDERNESS & NOT TEMP. I never go by temp but by all 3 things I just mentioned. I know this was long but I hope it helps you & a BIG THANK YOU for watching my video!!!👍

[@shumardi1]

It looks like the outer edges where the air comes up would be a lot hotter than the middle. How evenly does it cook edge to middle to edge?

[@mtzhomecookingvlogz4261]

It does pretty good but yeah you have to watch those edges if your really particular in how you want it to come out. The brisket came out fine. I smoke at low heat (225*-250*) so it's fine. The heat coming from the edges isn't a problem but I've noticed on higher heat then yes, it's more prone to get crispier faster on the edges. It just depends on how high you want your Temps. I hope that helps!

[@04jwyatt]

Good video!

[@mtzhomecookingvlogz4261]

Thank you sir!

[@peterodriguez2364]

Looks awesome man. I got th same ceramic basket for my akorn grill. You could get a kettle extender and go up higher . From my own experience it's better to get your deflector and meat higher up from th heat to burn hotter below plus more stacking room for more protein. I think you got a winner there can't wait for th next cook. Thanks man

[@mtzhomecookingvlogz4261]

THANK YOU & Appreciate all the info. sir. I'll have to look into that extender. More protein always a plus.

[@mtzhomecookingvlogz4261]

Thanks too for setting me up with @tejanosbbqs.

[@guythecookingsam2588]

Why do you need a ceramic basket for your akorn?

[@peterodriguez2364]

@guythecookingsam2588 not entirely necessary but my goal was to create a hotter burning environment at the firebox to get a cleaner burn from the wood chunks for a better tasting smoak.. I could go on and on about the experiments and things I've tried but I'll save it for another day.. happy smoakin friend. Peace ✌️

[@TB-ni4ur]

Honest question. Why do you have the tag on your hat? are you planning on returning it when the video is over?

[@mtzhomecookingvlogz4261]

Naw I just haven't taken it off. I just had a few people ask me we're I got it from & it says it on the tag but thanks for the reminder. I'll be taking it off now.

[@billb13]

For your sake, I hope whatever materials it's made of, it's safe to cook with. You never what you're getting when it comes from overseas!

[@mtzhomecookingvlogz4261]

Yeah I know what you mean. I do some research on alot of these materials & products I buy especially since it's for cooking. But thanks for the concern, I appreciate it!

[@grateful1185]

You mean like the phone, computer, tablet, Alexa, you used to text your message?😅😅😅

[@GuyGuy-t5f]

lol, not exactly

[@tejanobbqs1989]

@Peterodriguez2364 Thanks for mentioning this Channel Bro 💯 MTZ that setup for the Webber Kettle is bomb Bro 💣 that Brisket came out Spectacular!!!

[@mtzhomecookingvlogz4261]

I'll have to thank him for that too. Yeah that new product works amazing. & yeah that brisket was good as hell too.