My first cook on the Weber SmokeFire Stealth: Smoked Brisket
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- čas přidán 5. 05. 2024
- Check out the Weber SmokeFire EPX6 STEALTH Wood Pellet Grill at weberinc.sjv.io/1rKx2R
For my first cook on Weber SmokeFire Stealth Edition, I decided to challenge this pit by smoking a full-packer brisket.
Since I've already done the initial burn-off and seasoning, it took this pit only 10 min to come up to temp. Throughout the cook, one thing that struck me is that Weber Stealth smokes a lot. I also checked the temperature accuracy with my ThermoWorks Signals and did not notice any major discrepancy.
After a 10-hour smoke session, I got a tender, juicy brisket and was really impressed with the smoke ring. Overall, Weber Stealth did a great job. The point and the flat got an excellent smoke profile and a great BBQ flavor.
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TIMESTAMPS:
00:00 - Weber SmokeFire Stealth Edition First Cook
00:20 - Prepping the Brisket
01:41 - Preheat Weber SmokeFire Stealth Edition
02:42 - Smoking Brisket on Weber Stealth
08:56 - The Shutdown Cycle
09:17 - Weber Stealth First Cook Impressions
10:13 - Smoked Brisket Taste Test
I do like a bit of extra bark on my brisket, so I started this cook by trimming some of the fat first. After a generous coat of pepper-and-salt-heavy seasoning, we are ready to get this brisket under some smoke.
It took Weber Stealth only 10 min to preheat to 275°F. And since this pit comes with Weber Connect technology, I downloaded the Weber app which allows you to control the temperature, set alters and timers with just a click of a button.
Along with the smoker, Weber supplies you with 2 temperature probes. Note that Weber Stealth does not have a probe port, so you have to put the probes behind the lid. I also used an additional ambient probe to check the chamber temperature and saw a temp swing of about 30°F. This fluctuation is actually what makes Weber SmokeFire Stealth Edition produce a lot of smoke.
10 hours into the cook and my brisket reached an internal temperature of 210°F. While the brisket was resting, I took all the probes out and run a shutdown cycle on Weber Stealth. Despite the absence of the deflector plate, I did not see much ash on the grates or on the back side of the hopper plus there wasn't much grease build-up on the bottom of the chamber.
Once I sliced the brisket, I was very impressed with the smoke ring and the level of juiciness. I also got a nice bark, and the smoke flavor profile was excellent. I plan to do a couple more cooks, but so far Weber Stealth has passed the grade on its first cook.
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Check out our full review of the Weber SmokeFire Stealth here - czcams.com/video/EWminsADbLY/video.html
For latest pricing check the links below:
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darn right, venison time here in western WI. love my weber smoke fire..run the wires through the vents. always cook a brisket on the shelf. and add a water pan under it. makes an amazing brisket.. if do a lot of low and slow like i do on my smokefire. clean it after every 3rd cook..
Been running the stealth since it came out. I agree with the others, do your smoking on the top rack with a pan underneath. The grilling is done on the bottom. For some reason on my stealth if I start with a lower temp like 200 then increase to 225 then 250 then 275 to push through stalls you get more intense smoke flavor and crazy thick bark. The lower the temp on that smoker the more smoke it puts it out. Did my first brisket this way and had a few people try it who have offsets and they were impressed.
Oh hell yeah Ricer, in the end its a very nice looking grill and glad to see some improvements and great brisket! Cheers!
Always select a brisket where the grain runs from left to right from bottom to point. It’s the more tender of the two briskets as a result of what side he lays on.
Glad you finally got to use a SmokeFire. In my experience, it produces some great bark and smoke rings which looks like you got as well. Smoke flavor is decent, not stick burner like but if a good pellet, you'll get decent smoke flavor. After a few cooks when the pit gets nice and seasoned, the flying ash will be minimal at best and if you keep it level, the grease will not be an issue. I use drip pans because I'm lazy and don't like a messy cleanup. I do most of my cooking on the top rack but I bought a custom made rack which makes that easier. Looking forward to your future review. Nice job Ricer!
Where did you buy the custom rack at? Thanks
@@Alex-ol5pk I got it from a guy in a Facebook group. Scotty's Backyard BBQ just did a review on his custom grate on the EX4.
Just ordered mine 🎉
Here we go
Brisky for the win...great cook! 🥩💣
Heck ya Judge!!! Thanks for watching brother and Happy New Year!!!
Oooooooohhhh yeeeeeeaaaaahhhhh!!!!!
Hi, can you tell me what the model of your sprayer. Thank you
Can you cook more than one packer brisket at a time on the ex6?
👍
What's a rough pellet consumption rate per hour at 275°f?
would be good to see if you cooked it over night at 200 if it could get a better bark on it.. I like my brisket with more bark
if I was buying a pellet smoker again, id def get this or a rectec over the LSG pellet smoker. the LSG produces way too much dirty smoke.
Not true at all bro. The LSG is hands down the best pellet grill made. Come on over and I will prove it to you!!! hahaha But seriously you are so wrong. Greg from Ballistic BBQ just got one and he says the same as Rus and I. I know Ash Kickin BBQ and Everyday BBQ are getting a LSG soon and they will tell you the same. That ain't dirty smoke you see, that is a smoker and not a box store oven. Thanks for watching!
Love your videos, it’s an awesome built smoker, no question. In my opinion white smoke pouring out of the smoker is not what you want. I’ve talked to several others that feel the same way. Smoke flavor just wasn’t there for me. Now I do believe part of it may be I’m used to the flavor of charcoal and wood. Think if I buy another smoker I’ll go with an LSG insulated cabinet or a gravity fed smoker. No more pellet smokers for me.
How much smoke flavor are you getting? Most pellet grills just don’t get you that smoky taste.
They get a clean smoke flavor. If you are use to charcoal they will not have that much. This pit smokes decent but it obviously doesn't match my LSG offset but that is because pellets are made from kiln dried scraps. Splits still have moisture in them and that gives you that extra deliciousness but I do not have to tend a firebox for 10-12 hours on a pellet grill!!! Thanks for watching!
Is this ex4 or ex6 ?
EX6 Stealth Edition. Thanks for watching!