Brisket on the Weber Searwood

Made in the USA products I use:
Lamson BBQ tools/Knives VTG15 for %15 off- shrsl.com/3yon6
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Hailey Home Cutting Boards - tinyurl.com/4n...
CitruSafe Grill Cleaner - amzn.to/368L4rt
Superior Fire Cups - amzn.to/3GOdMjL
Sheet Pan and Cooling rack - amzn.to/3i07wZL
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Snake River Farms - snakeriverfarm... Use VTG10 for 10% off site-wide
Goldens’ Cast Iron Kamado- tinyurl.com/26...
GrillGrate Grill grates - shrsl.com/4dbi3
FireBoard Thermometers - www.fireboard....
***********************************************
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I am an affiliate of Weber and will earn a commission from each sale.
The Searwood 600 was gifted by weber.
Weber Searwood XL 600- weberinc.sjv.i...
Weber Searwood 600 - weberinc.sjv.i...
Weber searwood premium - weberinc.sjv.i...
Weber Large Chimney starter - weberinc.sjv.i...
Weber Tongs/spatula - weberinc.sjv.i...
Weber Kettle 22 inch with table - weberinc.sjv.i...
Weber Kettle 22 inch Cover for table - weberinc.sjv.i...
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Mann Kitchen Pepper Cannon - tinyurl.com/35...
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Red thermometer probe holder - amzn.to/3KHybJ8
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[@Viewtoagrill]

Weber Searwood XL 600- weberinc.sjv.io/m5dYNq Weber Searwood 600 - weberinc.sjv.io/rQdYR5 I am an affiliate of Weber and will earn a commision from each sale. The Searwood 600 was gifted by weber. Thank you for using my links.

[@MrTee3three]

I came here just looking for more decision data on a Searwood, but enjoyed EVERY aspect of this video. Thanks for sharing, great video quality and timing details helped a ton 👍

[@Viewtoagrill]

Thanks Mr. Tee. Here is what I will say about this one. I receive a lot of pellet grills. I am keeping this one.

[@RussWeeks-e8z]

@@MrTee3three Did you decide to purchase a Weber Searwood 600?

[@CruzNateChroniclles]

I love everything about this video. I was just looking for reviews on the Searwood and ended up learning a few things from here. Thank you

[@Viewtoagrill]

Thanks for watching.

[@nettesmith9278]

I knew I wanted this grill, but this video made me WANT this grill!!! The brisket looks incredible and I can't wait to start cooking on my new grill!! Thank you so much for sharing!!!

[@Viewtoagrill]

Awesome. Check out my latest rotisserie video on this grill… the. You will want that too!

[@JoshChristiane]

Quick note here: The temperature of a brisket (or any other meat) is a bad measure for when it's done cooking or not. It's been popularized because it's better than most other methods and gives some guidance, but it alone doesn't tell the full story. Imagine if you cooked a brisket at 1000* degrees, it'd hit 200 degrees within minutes, but the meat would be extremely tough and undercooked. Now imagine you cooked a brisket at 200 degrees, it'd take a long time to reach 200 internally (if ever) and it'd likely be overcooked slop by the time it got there. So in other words: Temperature matters, but only when measured along with time. You can fully cook an incredibly delicious and soft brisket to 180 degrees if it's slow enough. I believe your brisket was fully cooked at 180 because it took so long to get there, which was more than enough time to break down all of that muscle, fat, and collagen. Larger briskets will have a much lower internal temperature when they're fully cooked as opposed to smaller briskets as well, so that's another factor.

[@Viewtoagrill]

Thanks for the great explanation! 👍 The feel of the brisket is so important. I have to admit though... I have never pulled a brisket at that temperature, but when all the physical and visual signs are there, you must pull it no matter the temp. Thanks for watching!

[@peterbeagle5143]

I just received my Searwood 600 yesterday and smoked a brisket too. The bark looks exactly like yours and was impressed with how dark it was. Started at 7 pm at the smoke boost setting (cool feature) for 3 hours. Used the top shelf with a huge water pan underneath. Just like a comment I saw on here, the temperature difference is insane. Its a bit frustrating and hope Weber is looking into this because there are more comments about the same issues. I had to stay up until 2 to get the temperature right and just left it at 240 until 7 am and was around 165. Used the foil boat method and turned it up to 275 until it hit 203 in the center at 1 pm. 2 hour rest. Was an amazing brisket. Cheers!

[@Viewtoagrill]

With other pellet grills I will use a pan under the brisket and cook fatside up on the top shelf. However with the Searwood, I will cook on the bottom shelf without a pan if going low and slow 220- 230. Water pan on the side with a small amount of water... a cup or cup and a half. Too much water at a low temperature will cause any pellet grill to run cool. Now, I do think the Searwood already runs cool. Try again with a small amount of water in the water pan.

[@oldman0995]

Nice job I am going to try a brisket on my Masterbuilt 800 this weekend. Happy Fathers Day.

[@Viewtoagrill]

Good luck oldman! Happy Father’s Day.

[@CentralTexasGrilling]

Great looking brisket Johnny.

[@Viewtoagrill]

Thanks James!

[@dominikzolkos]

Not sure if this was asked already. Do you regret not getting the XL?

[@Viewtoagrill]

yes... 90% of the time I really don't need it, but there have been a few times when I wished I had it for instance... my son's graduation party, 4th of July, and a fund raiser that I volunteered for.

[@Mankitchenrecipes]

188°! That is crazy, Johnny! But dang, that's one tender and juicy brisket! 😋😋😋

[@Viewtoagrill]

Yeah, that is the exception to the rule.

[@RussWeeks-e8z]

I have three questions. 1. What grade did you use, Prime or Choice? 2. Did you have to add more water to your trough? 3. In your honest opinion, would recommend the Weber Searwood 600 over a Recteq? I want a pellet grill for smoking only. I already have the Weber 26” kettle I use for grilling only. I’m torn between getting Recteq Deckboss 590 or the Weber Searwood 600.

[@Viewtoagrill]

Prime from Sam’s I only put water in at the beginning I really enjoy using the Weber 600 more than my Z Grills. I have never owned a Recteq… I don’t have an educated opinion about that one.

[@dwaynewladyka577]

So much juice on that brisket. I think it turned out great. Cheers, Johnny!👍🏻👍🏻✌️

[@Viewtoagrill]

Thanks Dwayne!

[@BiscuitBoyTN]

Nice job. Looks GREAT

[@Viewtoagrill]

Thanks Biscuit!

[@mikepfeifer1753]

That looks so good!

[@Viewtoagrill]

Thanks Mike.

[@TheDawgfathasBBQ]

Great job bro!

[@Viewtoagrill]

Thanks Alton!

[@Dranomoly]

Great video... I think the ultra low and slow put the brisket just over even though the temps were low on the brisket. It's good you were checking, had it gone to 190+ it would have been mush! Very juicy though. I'm sure everyone loved it.

[@Viewtoagrill]

Hello. Yes, when I go low n slow like that the brisket does tend to be done at a lower temperature but I usually see that in the low 190's, this is the first time I ever pulled a brisket below 190. Thanks for watching.

[@mikebowerstv]

Nice cook!! Did the brisket not fit on the top rack? Any burning issues in the bottom so close to the firebox?

[@Viewtoagrill]

It would have fit on the top rack. Amazingly enough, no issues at all on the bottom rack with burning.

[@OoCOLDasICEoO]

I have a Gravity 560 but id like to pick up a Searwood, maybe when i get a little extra doe. Nice cook!

[@Viewtoagrill]

I think the Searwood is doing a great job

[@racheljacobs1034]

Can you link your spray bottle?

[@Viewtoagrill]

Yeah I love this bottle. Keep it charged and never have to pump again. amzn.to/45lnA0z

[@salientpr]

How would you rate this thing as the all-in-one? Have you tried the searing/grilling yet? I'm on the fence between this or the Windwood Pro w/ Sear Sidekick. There's a lot of hype about the smoke box on the windwood pro... thoughts?

[@Viewtoagrill]

Hello. I can’t speak about the Woodwind because I don’t have one. I do enjoy the Searwood. The searing is good but not as good as direct heat on a charcoal grill. However if you are looking for an all in one I think it is good enough.

[@salientpr]

@@Viewtoagrill thanks. I think so too. I’ve seen some pretty good examples of using a reverse sear on a cast iron on pellet smoker to get pretty great results. Fingers crossed!

[@Trumpetmaster77]

Nice brisket!

[@Viewtoagrill]

Thanks 👍

[@rastaman7140]

Do you like the pellet taste better vs the Weber charcoal/wood chunks? Can you tell the difference?

[@Viewtoagrill]

That is a hard one to explain. Using the Weber Searwood, I like the taste from the Searwood better or at least the same as charcoal and wood chunks. I have tasted brisket off of other pellet grills where the brisket was great but just had a little less smoked flavor which made charcoal and wood chunks better.

[@EEBX411]

Great video. Do you recommend that sprayer? Didn’t see it in the links.

[@Viewtoagrill]

I love that sprayer but they break a lot… I keep buying them anyway. I have bought one a year for the last 3 years.

[@mg3299]

What was your total cook time? And what temps did you cook at?

[@Viewtoagrill]

I don't remember, but I do show all my times in the video via my phone display. I also show the final temp in the video... and if I remember correctly I was supprised at the internal temp because it did not match what I was feeling on the brisket as to the bend and how easy the probe was going in.

[@mg3299]

@@Viewtoagrill thanks for the reply. I was trying to figure out the math by phone time. In the video you said let’s just call it 11 when you started. Since it was daylight I am assuming it is 11am. At the end you pull it from the grill at 9am next day. Is it safe to say this almost a 24hr cook time?

[@Viewtoagrill]

@@mg3299 yes, it was over night, also, I hope you noticed how determined the donness by feel and not temp... because the temp was misleading

[@killswitchh]

Anyone have the full rundown on temps and times?

[@Viewtoagrill]

It was about 26 hours including the rest… brisket is done when it is tender… not to a temperature.

[@killswitchh]

@Viewtoagrill No I mean starting temp of smoker and whe you wrap it. Temp after wrap and I get it was for tenderness and under normal final temp but having a rundown would be nice is all.

[@teddillon7739]

This is the first I've seen on the Searwood that didn't look way too dry. Nice job.

[@Viewtoagrill]

I have done two additional briskets since this video with the same results. It’s a good cooker.

[@gosman949]

I like that bowl that you used for measuring the rub with. Source?

[@Viewtoagrill]

Hello Jay, My wife got those at a ‘Pampered Chef’ party. I have several one cup bowls and 2 two cup bowls. They come with lids.

[@daviddyg4301]

Looks so dam good.

[@Viewtoagrill]

Tasted really good too.

[@michaelgartman4320]

Have you noticed things take longer on the Searwood than you expect based upon the temperature you are running? It took my baby backs about 7 hours at 250. I am wondering if the temperature it says it's running isn't actually correct. The food turns out great though.

[@Viewtoagrill]

Actually yes... at lower temperatures. For 375 chicken no. I have not done it yet, but I was plaining to test that.

[@michaelgartman4320]

@@Viewtoagrill I may get a couple of cheap oven thermometers and spread them around in there just to double check things. Thanks for replying!

[@peterbeagle5143]

The right side of the smoker is extremely hotter than the left side. Weber really needs to look into the grill thermometer reading because like you, I had a huge temperature difference from the screen and my probes. Temperature barely dropped on it when I would open the grill for a minute, I know for a fact it’s not the same temperature in the grill and what’s displayed on the screen. I submitted a ticket on the app, I would recommend you do the same to have Weber look into this.

[@gusaguilar2248]

Iv heard right side runs hotter i personally havent really experience it. ​@peterbeagle5143

[@michaelgartman4320]

Where can I get the spray bottle?

[@Viewtoagrill]

amzn.to/45DV0aH

[@Viewtoagrill]

here. amzn.to/45DV0aH

[@planetfabulous5833]

Wow they know how to cook BBQ in Texas!! I love it

[@Viewtoagrill]

Yes we do!

[@LorenKyleDiedrich]

What pellets did you use?

[@Viewtoagrill]

Traeger. It is all the Home Depot had to offer.

[@JustCookingwiththeGuys]

Man! That looks good. That’s the way my wife and I like ours cooked.

[@Viewtoagrill]

Hello Phil. Thanks for coming by.

[@RustyBBQLamb]

Great looking brisket hump and all might have been a bit cooked but plenty juicy so no harm no foul

[@Viewtoagrill]

The brisket was delicious!

[@feuer-gluat-quoim]

I love Brisket. 🍻 🍻

[@Viewtoagrill]

Me too! 🍻🥂🍻

[@BTx789]

very tender always preferred to tough piece of meat. Maybe spraying water helps tenderised the meat

[@Viewtoagrill]

I agree.

[@MrPhoenix1800]

Think I’m smoking on the bottom grates next time. My brisket came out dry last time and I used the top rack

[@Viewtoagrill]

The top rack should be fine. I use the top rack on the Z Grill. The reason why I use the top rack on the Zee grill is because the heat does not distribute as well as it does on the Weber Searwood due to the heat deflector design. But top shelf on a Weber Sheerwood should be fine.

[@MrPhoenix1800]

@@Viewtoagrill only reason why I’m saying that is because I turned my grill on and felt the heat on the top rack with my hand I could only hold it there for about minute the bottom rack I could hold my hand there. I also did not use a water pan last time either though and I know that a big thing with pellet grills

[@Viewtoagrill]

@@MrPhoenix1800 also be sure to trust your senses like I did when I pulled this brisket off even though the internal temperature of the brisket was 188°. It was still ready even though most of the time brisket isn’t ready until the low 200° range… internal temp.

[@MrPhoenix1800]

@@Viewtoagrill very very true. Getting a new grill sometimes you get away from the technique that make you successful. I’ll make sure to keep an eye out for the bend and the tenderness of the brisket next time.

[@davidklein6722]

@@Viewtoagrill Do you feel across the board with the Searwood, that lower internal temp readings need to be considered for actual doneness? My ribs have been incredible at 180-185 after I get too hungry to wait much longer. If I go to 190+ I seem to get almost "fall off the bone", which I do not prefer of course. Thanks for the great content. Really helps a newbie to the Searwood and pellet grills in general.

[@imlitbbq6671]

Killer job! I’m surprised to see that type of bark from a pellet smoker.

[@Viewtoagrill]

I do like the bark and smoke ring that the Searwood produces as well as not burning the protein on the bottom while cooking on the bottom shelf.

[@jasonanderson2822]

I think it cooked the way it did bc you had it on the bottom rack

[@Viewtoagrill]

Hello Jason. Could be.

[@angeldej4225]

Where can I get one of those spritzer bottle..?

[@Viewtoagrill]

The bottle is nice. Love it. amzn.to/45lnA0z

[@PsychopathicBob1]

You didn't sharpen the blade, you straightened it.

[@Viewtoagrill]

True.

[@beattyj8]

@@Viewtoagrill Love this video and you've earned a new sub. Great technique here and I love that you didn't cut/edit away any of the good stuff we need to actually do the cook on this pellet grill. Just a food safety note: after de-burring your knife, make sure you give it a quick wipe with a damp cloth to remove any stray metal shavings before going back in and slicing your food. While the burrs/shavings are unlikely to harm a healthy human it's still good food hygiene.