FULL TUTORIAL - How to Cook Brisket on a Weber Kettle Charcoal Grill - STEP BY STEP
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- čas přidán 25. 06. 2024
- When we made our smoked brisket cheesesteak on the griddle, so many people wanted to see how we cooked our brisket on the charcoal grill - so in this video, we're showing you step-by-step how to smoke a brisket on the Weber kettle grill.
Everything from how we trim it, to what we do with the trimmings (don't throw them away!), to how we set up the Weber kettle charcoal grill for a long smoke. Enjoy!
And be sure to watch our future videos to see how we use the leftover brisket for different smoker recipes!
Brisket Cheesesteak video -- • This BRISKET CHEESESTE...
For Smoker Recipes visit: pelletsandpits.com/
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@GrillwithWeber @BBCharcoal #charcoal #webergrill #brisket #bbq
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- [x] Seasonings:
SMASH THAT, SHAKE THAT, QUE THAT
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Sure Shot Sid’s Gunpowder Seasoning
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Cavender's All Purpose Greek Seasoning
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Pit Boss Southwest BBQ
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HENCKELS Four Star Santoku Knife
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HENCKELS Four Star 7in Filet Knife
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VICTORINOX 6in BONING KNIFE
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- [x] Things Needed for the GRILL:
ThermoPro Digital Probe Meat Thermometer
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ThermPro Wireless TP27
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Butcher Paper Roll
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KitchenAid Artisan Series 5 Quart
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This isn’t a Weber Kettle, it is a Weber Summit Kamado. It is a completely different type of cooker than a Kettle. This thing is closer to a Green Egg than it is to a Weber Kettle.
Good video still.
I have to agree. My kettle would have used way more charcoal than the komado grill. I’d love to see an old school kettle if Neal has one run a brisket. Insulation makes a high difference.
I kinda agree and dont...i have mentioned this before....the name changed...mine is literally called the Weber Summit Charcoal Center...are there differences from a standard Kettle...yes...But when talking about a Kamado and insulated etc....thats where I argue...thats not correct and even further from the truth...This is closer to a standard kettle...than a Kamado...
This is only double wall insulated...
This is not ceramic insulated...which is completely different...
Ceramic holds heat like no other...this reacts just like a kettle...air on bottom and air on top....I didnt name it...they did...its not a Weber Kamado...that was renamed after mine came out...
@@PelletsandPits well, you used Kamado technique to cook on it, cause it is Weber’s Kamado. Do you own a Kettle? Cook on it just like you did with this Kamado, which is just like how you cook on your Kamado Joe, and you’ll see that you have to change your technique up to make it work. This isn’t a Kettle.
Again, great video, dispite the misleading title.
@@JoeyDoingThings I look forward to your CZcams channels with over 100k subscribers so all the other keyboard warriors can pick apart your videos. Let us all know when your cooking channel is up and running.
Great content.
I would be happy with that brisket any day. Great Job!
TY
Looks like a homerun to me 😋👌✌️
Thank you for showing the snake method on the Weber Kettle. I love my Kettle cooker. 🫕 Brisket tacos for sure. 🌮🌮🌮
Absolutely
Absolutely would eat that Neal! Fantastic job 👏! Cheers brother 🍻
Great video of doing a brisket on the Weber Kettle. Thanks for sharing your method and recipe. Really looks great. Stay safe and keep em coming. Fred.
Please do more charcoal cooking 😍
Heck yeah
Your video is the 2nd one I've watched in the last 12 hours that suggested rounding off the front of the brisket. Guess I better start doing that.
That’s a good trim man!
Thank you...i stuggle...but get better with everyone
Like you I have a LSG pellet smoker and I love it. I recently dusted off the Weber Smokey Mountain for a cook. I agree with you, much better smoke flavor. But I’m lazy and love the pellet grill. Great vid.
hhaahah 100 agreed
Neal, something I’ve noticed on other brisket videos, is that they will cut a corner off on the flat parallel the grain so they know which way to cut after cooking it.
Absolutely...
Great cook Neal and the "Amy moan scale was a 10" LOL liked using the "juice" at the end as well ( Made gravy with mine )
I agree with you. My best smoked meats have come off my big Weber kettle, offset method of course. It’s my favorite way to cook any kind by of meat. Chicken, burgers, steaks etc. It’s been awhile since I’ve smoked a brisket. Definitely time. Great video. GBO.
GBO....lady vols basketball looking good in transfers...we shall see
Great video Boss. I learn things every time. I have thought that long cooks over charcoal was black magic and not to be tried by mere mortals. You made it seem doable. Thanks for bringing this knowledge to the table.
hahhahaa thaks bud....
Hey neil i made some smoked brisket manacotti and it was the best ive ever had
WOW...yeah...that sounds good
Green chile brisket tacos!!!!!!!
Heck Yeah...absolutely...no doubt...
That brisket looked totally fine to me! I love doing big cuts of meat on the ol Weber. However, since I cut back on my beer volume, I don't seem to have the stamina for all day cooks anymore... So I usually heavy smoke around 270 for 5-6 hours, then cover in an aluminum pan, with beef broth and beer halfway up rhe meat(s) to more or less braise overnight in the oven at 180. Turns out pretty darn good. Oh yeah, leftovers go great with any kind of cheesy potato casserole. Personal preference always has roasted poblanos and onions layered in. Great vid as always!
Would it be possible to do a short at the supermarket when buying these cuts of meat to know what to look for? Newer to smoking and that’d be super helpful!
Yeah we can do that...
I always love to make breakfast tacos with my leftover brisket scramble some eggs and put some brisket down and I also put some onion and Jalepeno on the griddle too to sauté them then top it with barbecue sauce. Hard breakfast tacos to beat right there
great idea...thanks
I have had brisket pro tender between 190-210 degrees F. Also I have had pork shoulder prob tender before at 185 degrees F. Some of favorite ways to use left over brisket is cold bbq sandwitch, brisket mac and cheese, add it as pizza topping, or use it for chili. One way I have of getting more smoke is using more wood chunks and putting some wood chunks on the hot coals. My 3 favorite ways of fixing brisket is either my TMG Volunteer or 250gallon offset, Weber Kettle, and overnight in YS640 pellet grill set at 200 degrees with pellet tube. The wood I use for brisket is oak and pecan natural seasoned. I hate using kilned dry be cause it does not have as good a flavor to me.
Hey you have a TMG...they work literally a few miles away from me...we are together all the time...cheers
@@PelletsandPits Both of my offsets are TMG Pits.
@@k1llerdir heck yeah...ballin
Boy I sure would like to see you guys cook on a drum smoker like a Gateway! I can bet you would make some fantastic stuff! As far a leftovers … Brisket Spaghetti sounds good, Brisket Mac & Cheese or Maybe Brisket baked beans? How about Brisket wood fired Pizza! … can’t wait to see what you do with it!
Thats pizza idea...im down for sure..
🔥🔥🔥 cook my guy!! This was a MUST WATCH for me, since I still have PTSD from the 1 brisket I’ve ever cooked and totally screwed it up in every way possible 🤦🏻♂️🤦🏻♂️! And , you did it on a kettle… not a fancy pellet smoker I don’t have… and my offset is ready for the grave yard for not using it in over a year. From all the cooking/bbq/youtube shows I watch, that brisket looked $$$$. Can’t wait to see how the mad scientist repurpose’s it. Another Slapper for the books brotha… Cheers y’all 👊🏼😎🤙🏼
Absolutely....completely understand...they go bad quick when not used..hhaha....glad to see ya hear..cheers bud
Just smoked an 18lb packer for Mother’s Day and it only took 20 hours at 230. Had plenty of cold beer though! A good tip that I do is put toothpicks horizontally running with the grain before I put it on the smoker so that you’ll remember how the grain runs after the bark is formed and pulled. Also helps if you drank too much beer and forgot!😮💨😮💨
hhahha thats awesome and funny...cheers bud and toss one back for me...
Showing how to use a normal, everyday charcoal grill to do awesome BBQ. Thanks so much for sharing your skills and insights. For the leftover brisket, how about a "Smoked Brisket Reuben"?
You bet!
Dayum. That is a fine looking brisket! Great video
I appreciate it!
I'm not a die hard advocate for injecting, but it might be a fun experiment to get that (likely) select grade brisket from Kroger and inject that tallow you rendered, say in a one inch pattern. See if it bumps the flavor profile along with juiciness.
On the color I suspect the airflow characteristics of the Weber might have something to do with it. Also, try putting that extra shot of ground pepper on first before your Texas rub so that it has more direct contact with the meat/moisture.
Great ideas...thanks Bob.....
Looking good! How about brisket patty melt on the griddle?
oh yeah....heck yeah
Good video lots of information if you grind your talo fat it will produce more.
Thanks for that cheers
Weber kettle?
Nice job on that brisky, Neal. I'm surprised you didn't go for some post oak instead of hickory.
Well....oak is more western than eastern...I have a whole cord of hickory stacked....and just used what i had...Not sure if side by side I can tell the difference...Im sure alot can...but i have used oak in pellets and ribs and just couldn’t pin point the difference
@@PelletsandPitsI agree that post oak is more of a Texas thing. But it sure does make for some fantastic beef back ribs, brisket, and yes, even yardbird. Since you have a cord of hickory you use what you have. I must be one of the lucky ones who can tell the difference between the subtle smoke profiles of various smoking woods...I'm "gifted". LOL
Of course, when you're around the smoker all day it can cause nose blindness too. I've got a buddy who suffers from that.
Oh, and the commenters banging on you about the Summit not being the same as a kettle are totally missing the point of you demonstrating how to set up and use the snake method for low and slow in similar cookers. It was very good information for those people who have never used the snake method or have encountered issues in the past.
Take care and happy smoking!
Brisket fried rice.... It is a thought...
thats a good thought...any idea of how it would go...ingredients kinda thing
@@PelletsandPits I'm thinking a little beef broth or bullion and onion, carrots, mushrooms, bbq sauce of choice possibly... just thinking sweet and spicy would be my choice...Rice , a total meal profile served with cresent rolls or a bread of your choice... I seeing in my head a sunday dinner type of vibe... maybe even add green beans...
Would love more videos on the summit. I bought one and have been using it like crazy.
What charcoal are you using?
This time was B and B charcoal...i use kingsford some and lump some...honestly just depends
Make a summit series. Not much on CZcams for them. Just some older stuff.
Are brisket quesadillas a thing? Seems like a good griddle collab
Absolutely...I have one on my other channel for sure...
The partygoers next door were probably hoping that brisket was for them😂
hahahha right....kinda embarrassing when filimng...they kept watching
Are you having a party at the same time you are smoking that?
Neighbors...
Is your Weber the Summit or Kamado E6? Not sure a stand would be worth $1,200 more any thoughts? Thanks for all the great videos
The older one.
Weber Summit Charcoal Center
8 hr cook on a weber charcoal grill. What Mod did you use on your Weber. I always want to do a brisket on my weber grill.
???? what mod...not sure the question.....I roughly stayed about 275 degrees...that helps with time
Best Leftover Brisket concoction I did was a Brisket Hash on the Griddle. Bringing some great smoke flavor to the griddle. Kroger has some great frozen roasted red potatoes, then just add any other vegies/peppers.
Perfect idea
Heck of a good looking brisket for a $2.99 Kroger. What did you do with the cracklings from the tallow?
hahaha aint some...gave some to dog...
I would have also, looked too good to just throw away without tasting lol
I'm getting some mild acridity and bitterness in my weber kettle with SNS. Not sure if it's because the smoke is a little dirty early in the cook or that's just how its going to tast since the wood will tend to smolder more in this style cooker compared to an offset (well ventilated open flame) or a pellet smoker.
Is there bark or green or not dried smoking wood? Those usually cause this
What he said below...typically I would first look at the wood conditions...
Maybe a deep clean....and also...check your charcoal as well..i have heard some going moldy in the bag
New charcoal and ice dry Weber barkless Wood.
I use the SnS set up in my kettle too but have not experienced acridity and bitterness which is indicative of oversmoking/dirty smoke/lack of air flow.
What are your top and bottom vent settings?
I usually run with top vent 50% to 100% open and just use the bottom vent for temperature control.
Also, how much wood are you using?
I use two smallish chunks for cooks less than 6 hours and 3 smallish chunks for longer smokes. I use a hatchet to chop large wood chunks into 2x3 inch chunks.
Finally, do you use the water trough for every smoke? Too much moisture in the kettle will produce condensation aka acid rain.
Hope this helps.
What Weber kettle is that?
Weber summit kamado
Weber Summit Charcoal Center...this is before the Kamado renaming...dont know if there is a difference
Texas That? Did I miss something?
hahahah no just playing on words
In this video you mentioned to pull your brisket and let it cool, I can’t for the life of me replay enough times to confirm you cool to 180, not 108 correct? Then rest in Breville at 155 for hours if not overnight.
Yes 100 correct...once off smoker cool down to 180 degrees..then in the oven at 155 for several hours...even up to 8 to 12 hour hold...
That kettle don’t look like mine. Yours is what I wish mine was.
You know he aint tejano😂
I think we live in a rain forest this year.
hahahahah raining today while filming...
@@PelletsandPits It’s been crazy this year! I do chemicals for a landscape company and it’s messing up everything
Not a kettle there bud. The summit is closer to a kamado than a kettle.
Interested point of view...completely feel the opposite..
only thing similar is the shape...has ZERO ceramic in any part.
The Weber has a double walled system only.
Easily adjust to temps, can use snake, which mean you can zone cook without the idea of the coal being almost directly underneath.
This has came up so often because Weber changed the name from the original Weber Kettle Summit Charcoal System to now its called Weber Summit Kamado...which in my opinion is the problem...unless you have cooked on both....then you would know exactly how close to a kettle this is...My other channel started with a kettle...I upgraded...
I am actually in the process of making a video talking about this subject....Is the Weber Summit a Kamado or a Kettle...let settle this....because of so much misunderstanding with the name...