How To Cook Brisket On The Weber Kettle

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[@warmsteamingpile]

Your helper is adorable.

[@CoolJay77]

You nailed on a simple kettle, it turned out great, even the fat cap turned out nice and yellow.

[@michaelduncan2759]

Dave your Lil helper is precious. Nice video, nice cook. Thank you for sharing.

[@jonandrews6299]

You have a very similar helper to me, mine is 4 years old tomorrow and loves it when I've got the smoker going. Great cook

[@eyesblade]

Loved watching a fellow bbq bro smoking some meat across the pond! I save the rendered smoked fat for the next cook. Add some sweet-n-savoriness to that fat and inject that hunk of meat - BOOM! I do this and then add the rub. Then only give it till the Kettle is ready with fire. On goes the brisket. This way, you don't have to wait the overnight absorption process. Also, make sure to cool the brisket so the fat is solid, this way it's a lot easy to trim. So, cold brisket > trim > inject > rub > start fire > start smoking.

[@DuckieDooh]

I am a fan of the overnight heated rest so that I get more sleep! Cook it all day on the first day, sleep and rest, then eat at the perfect time the next day

[@AndyOG2000]

The gorgeous helpers made all the difference. 👏

[@michaelchancey5505]

Haha your assistant peeking over the counter is adorable! Great video, good info as I'm about to dive into my first brisket on the Weber for Christmas, thanks and Happy Holidays to you and yours.

[@dpelpal]

Just beautiful brisket. Absolute perfection.

[@BigAlsBBQ]

Brisket came out nice & in reality not 3 days. I always season the night before & really does help with bark formation & a great time saver in the morning. I use Ghee rather than lard as I adds a nice flavour & doesnt leave a fatty coating on your tongue that I had found sometimes happens.

[@timothyswatzell221]

Cutest little pitmaster in the making. Great video as always. Just did your turkey breast cook and it was delicious. Thanks for all the videos. Keep them coming. Be safe

[@juanfabulous]

Great timing with the video! I won a brisket at smokin’ elk school last week. Planning to cook it this weekend and only have a Weber kettle. Very nervous I’m going to wreck it!

[@danebeee1]

Excellent video man. I mean for a Weber kettle that almost looked like an offset render on that fat. Really solid man, you can tell u are just getting better and better 👊👊

[@tbear23]

Your face when the doll arrived to the party. Not sure if it was fear or apology but either way funny as. Great video. You make it all look so annoyingly simple

[@blueenglishstaffybreeder6956]

I’m a huge fan of cooking ribs and brisket on the Weber or SnS grill, can’t go wrong, love the channel mate

[@tdtommy196]

I have a OK Joe Highland offset, and a Weber Kettle, and after cooking multiple briskets on both, I honestly would be hard pressed to tell them apart. The OKJ uses WAY more fuel, that's for sure! After a couple years of experimenting, if I am just making 1 brisket for my family, I go with the weber. It's just a lot easier. I don't have to hover over it for 10 hours like I do with the offset. I only bust the OKJ out now when I am making a lot. For instance this summer I had a bunch of people over for the 4th of July, and I made a brisket, a pork loin (used the Bar-A BBQ turkey cook method for that. I highly suggest you watch the Eat More Vegans episode where Al re-creates the Bar-A turkey. It's hard to get boneless skinless turkey breast where I live so I went with pork loin and it DID NOT disappoint!) and 4 racks of St Louis cut spare ribs.

[@keletienne7947]

Mouth watering sir! The pickle crunch sold it though 😂

[@kdranchaz3240]

Awesome job! Love the “foldy” idea!

[@harrythehorsebbq]

Back to back weeks of Weber kettle briskets! Looks great Dave! We both did a very similar process. You did the Weber kettle justice with this one 🤙🏻

[@THutch556]

Great video, nailed that cook. Looks spot on. I too have become fond of Weber kettle briskets. While not necessary, I do find the long overnight heated rest is a game changer.

[@stelp7617]

Dry brine the night before smoking and resting it overnight after the cook is what I found works best for me too. Also leaves the smoker free for beef and pork ribs.

[@michaelh2797]

Love your assistant pitmaster. Such a cutie!

[@WilsonsBBQ]

She is!

[@RobBanks]

Did you and Chud (durr typed wrong first time) plan to have two videos like this simultaneously released?

[@stevenash1354]

Chubb?

[@RobBanks]

@@stevenash1354 kzbin.info/www/bejne/jHWxdYSum7yAnNUsi=86SWGdZdopwuWtml

[@ashleys637]

Chud. The Chud's bbq channel just did a standard-grill brisket (tho the Chud grill is a rectangle).

[@stevenash1354]

@@ashleys637 ah right, thought I was gonna be subbing to another bbq channel 🤣 as if I need more 🙄

[@THECLAYOVENPITCHEF-wx7fo]

Dave really injoy the videos

[@StevenPennington-q9t]

That was a great video. Thank you very much. I just got me a brand new Weber griddle. Can’t wait to try that out on it. God bless.

[@eyesblade]

Not sure if a griddle is where you want to try a brisket... :)

[@s21299f]

Looking good! I love doing kettle briskets.

[@andrewarcher880]

How long do the pickles last in the fridge?

[@TheBigBowy]

I liked watching this and will try it. I can't do the boiling water in plastic though...thanks!

[@JonathanReid-t4u]

Classic cook - great to see the realities of bbq rather than the 'youtube edit'.

[@paulheier]

How do you keep the temp steady on a Weber 22 in kettle without the temps spiking? Thanks

[@bierbrauer11]

Good call on pecan - I like a 50/50 pecan/oak, but it’s been a while since I’d had pecan on hand so I’ve been binging it lol

[@vespantino]

I have about £600 to spend but don’t know what to get , pk300 , weber . .? Any suggestions, want to get into smoking as well as grilling. Great video

[@gordonrobb]

Great video. I have an XM arriving on Wednesday to cook on my Webber. I’d kinda like to also do burnt ends. But torn between cooking in one and then doing the burnt ends, or splitting first. Any thoughts?

[@theposh1970]

When you keep it in the warmer, or oven overnight; what temp do you keep it at?

[@therichieboy]

Well damn, next time I'm at Hook Norton, I'll have to check out Pro Smoke. Ps: Niche grinder. You a coffee nerd too?!

[@PitGangstastexasBBQ]

Good video Dave, I've just ordered a moffatt PF12 holding oven to go along the Leviathan Fractal 140 offset smoker.😮😂😂 guess i'm all in. First home pop up coming soon 😊😊

[@WilsonsBBQ]

That’s awesome mate! Legit setup

[@danielploy9143]

Nicely done on the beef but Ouch hot vinegar in a plastic container.

[@Davesmitty78]

Another great cook Dave, need to know where you picked up the tray and rack

[@WilsonsBBQ]

Those were from Lidl or Aldi about 2 years ago! I bought 10 of them!

[@SousTerre1]

Type bus boy tray in google and you’ll find them. Americans use them for clearing dirty dishes in restaurants.

[@kevowski]

Was the foil made from alooominum?

[@dansmith8512]

Cracking video again. Would you cook fat cap up or down on the Weber smokey mountain. Keep up the good work

[@danielhopper3150]

Great video as usual mate. Looks delicious. Brisket is pretty much the only cook ive not done yet. Ive always been unsure if it will be fatty enough to get right here. But im going to pop in to the shop to get one of them to try. Also, roughly, how long between taking off and the warming oven did it take to cool enough?

[@cydrych]

Looks great.

[@GM-vy1wy]

Your daughter video bombing was hilarious. Just 2 little eyes, and a finger in the nose! 😂 Great video, buddy.

[@dalejoy193]

On the pit!! Pickles waiting.

[@MrSpooros]

Great vid, have an XM brisket in the freezer and a Weber outside. Do you (or anyone else) know of a small warming cupboard that’d be suitable for resting? Don’t have loads of space so something big enough for a brisket would be grand

[@hilander507]

Great cook. What pepper mesh did you use?

[@gregsmith96]

Awesome!

[@paulosborn1651]

What warming oven do you have?

[@billmeatfirewhisky2780]

Where is the slicing knife from¿

[@Mark.A.Waller]

Great cook mate, what lumpwood are you using? I think I missed that part! The lumpwood I got would not last as long as yours, annoyingly! I have a brisket in the freezer and may use my kettle instead now but then my KJ is a set and forget and good in our great weather! Keep them coming mate 🔥🔥

[@bertacollins5428]

As David was setting the BBQ up he mentioned Big K charcoal

[@Mark.A.Waller]

@@bertacollins5428 thanks mate 👍 🔥

[@beechermeats9797]

For the algorithms bay bay!!!

[@Metal_Auditor]

It may be that the foil wrap actually helped the brisket cool faster than if you hadn’t wrapped, since aluminum is a good conductor of heat.

[@stevenstove6222]

Another awesome video, for the inexperienced brit with fairly basic bbq equipment. Thankyou... 😂

[@paulneenan2103]

What do you usually do with the off-cut?

[@WilsonsBBQ]

Check out my sausage videos!

[@JOSESBBQ]

on a roll 🔥

[@jeaubain]

Nice!

[@GHOLT81]

Thanks-where do you get the Martin’s in the uk?

[@WilsonsBBQ]

I got this load sent over by a friend in the states!

[@dannymoss8684]

What warming oven do you use?

[@chrissnowden7078]

I'd love to know this too. And what temp it sits at

[@PitGangstastexasBBQ]

He uses an Arisco BQ0

[@WilsonsBBQ]

As mentioned above it’s an arisco bq0 and it sits at 145f / 63c

[@twebb32]

Your daughter made the video❤...

[@WilsonsBBQ]

She did. She’s adorable.

[@jonsmalls2649]

So jChub says the overnight warming oven is essential to getting a great brisket. You did it in this video, but you said that wasn’t actually necessary. I’m confused.

[@Alex-ye1br]

Question: How many grams is your "part" in that glass?

[@WilsonsBBQ]

I’ll have a weigh up and get back to you

[@bigal7373]

Just wondering how much the brisket costs in the UK? I am from Canada and it's outrageously expensive.

[@WilsonsBBQ]

This was about £80/ 143CAD

[@dpelpal]

$2.50 per pound here in New Mexico😌

[@Rick.smooth]

Love the videos but you gotta chill with the volume while you are eating, nobody’s trying to hear that

[@WilsonsBBQ]

I’ll check the edit next time.

[@geoff6203]

Bayleafs will do absolutely nothing

[@WilsonsBBQ]

You sound very confident on a subject that has a reasonable amount of research on it to say the tannins do help to keep pickles crunchy. In fact, any leaf that contains tannins

[@geoff6203]

@WilsonsBBQ if i made 10 batches of this......added bay leafs to one of the batches. I absolutely gaurentee you wouldn't know which one it is.

[@jabawockee199]

3 days for a brisket?! C’mon man! I did my very first one 2 weeks ago…in my oven, around 15 hours. Fed 8 people and they loved it.