Texas Style Brisket on a Weber Kettle
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- čas přidán 10. 10. 2020
- Want to smoke a brisket on a weber kettle? This is the video for you!
Get the Meater Probe here: www.kqzyfj.com/click-10015148...
Brisket Point temperature graph: smoketrailsbbq.com/wp-content...
Brisket Flat Temperature Graph: smoketrailsbbq.com/wp-content... - Jak na to + styl
Cooked a 9lbs brisket on my kettle. Used the snake method. Took about 3 1/2 hours to come to 160°. I let it go to 170° just to make sure. Once it did. I wrapped with butcher paper and 4 hours later, it hit 205°. I never had to replenish the charcoal once. The temp never got past 250° and always stayed above 225°. Used mesquite wood chunks.
I have smoked three +17 pound briskets on my Weber. The first one was using the Snake Method. It worked great, but I was constantly moving the meat due to the heat moving around the kettle. I bought a Slow-N-Sear for my next two briskets. What an amazing difference. I got the cheaper one that didn't have a grate on the bottom. This allowed the gray cinders to fall through. 12 hours and the meat for both of them (different days) were to die for! A couple of suggestions for you. 1) Get a grill grate that has hinged access on opposite sides. This will allow you to add briquets and wood easily 2) I quit using the Meater thermometer and switched to a four probe, wired unit. One probe takes the ambient temp and the other three can take internal temps at three different locations on the brisket. It is swill Bluetooth so it communicates to my phone 3) definitely try to get solid wood pieces as they will smoke better and not burn up as quickly 4) put the rub on the meat the night before and let it sit in the refrigerator. The salt will dissolve and penetrate the meat, pulling in the natural juices.
Used this vid to make my first brisket ever on a weber kettle. Total time from start to finish was 27 hours and it was one of the best briskets ive ever had. Everyone love it and i used the golden mountain seasonings mixed with a little water for spritzing. Phenomenal. Dont think i need a smoker anymore!
I've watched the same 4 or 5 brisket videos on your page at LEAST 10x each and rverytime I'm about to cook one I get a quick refresher course on your page lol great work brother!
DRINKING GAME RULES:
Every time he says Weber Kettle you have to take a shot.
honest, clear , informative and helpful video. awesome job. the video and the brisket. nice! thank you, sir.
This is awesome! Ive failed a couple of times but finally succeeded after this one! So appreciated!
Best vid ive seen with how to use a weber for a briskit.
I swear, one day I'm going to cook a perfect brisket, and instead of slicing it, I'm just going to bite into it
Life goals
thanks. exact video i was looking for. 300 oven was questionable but it made sense after you explained it.
Dude excellent tip w/ can and spirits. I'm definitely going to have to try that. Nice vid!!!
Yeah noticed a theme with using empty beer cans for anything... I see what he's doing there. More beer = better bbq. Stay hydrated my friend! also +1 for the princess bride reference.
The explanation about waiting for the thickest part of the "flat" is what I've been missing. I've gotten the point and other parts of the flat to probe tender but I've been pulling my brisket too soon on my last couple of cooks. Start my cook just before 4 am this morning. So looking forward to brisket tonight for dinner
i'm still working up the courage to try my first brisket, but that is a really good learning lesson. it's really difficult for a beginner like me to decide the risk of drying out the point...or hold out til the flat is probe tender too. Impressive what the difference another 30 - 60 mins can do at that stage. Thanks for this video I will be less scared to keep holding out.
This weekend for Canadian Thanksgiving I had our traditional turkey dinner and a few days later this brisket.
Let's have brisket replace the turkey .
This guy is the brisket wikipedia. Thank you for making awesome contents.
Dawgfatha’s BBQ gave me a ton of confidence to try it. This helped me with some more pointers and ideas. Thank you so much.
No problem Dennis! Did you smoke a brisket yet?
@@SmokeTrailsBBQ I did so, sir. It came out kinda roast beefy. I’ve been studying various methodologies, tips, advice, maneuvers to understand it better. I’m currently trying again on my Weber master touch. I hope the bbq gods are with me today. Thanks for checking in on me
Great video, thank you. Got a 19 pounder on the 22 right now. Going to finish in the oven. Using the temp spike.
You rock mr Steve. Your ways and methods are terminator style. I ended up getting the 22 Weber Smokey mountain cause I liked the way you threw down on that Christmas brisket you made and your end results. I have a 500 gallon offset but your Christmas brisket on the wsm convinced me to get the 22 for my back patio and I ended up running it as a stick burner and is flavorful as my offset. Keep rocking lill bud.
Thanks Tommy!
Tommy, what size sticks did you use in your Weber? You did say you used it as a stick burner.
@@wayneking5985 hi Wayne, yes I run my WSM as a stick burner. I use approximate 2x6 sticks. In my experience, the bigger sticks would not combust.
Thanks for the info. Great Video
We used to have your wall on our floor. I recognize the ridges and manufactured imperfections.
Lol!
Steve I have no idea how I never saw this video before. I watch all your content. I do all my cooks on a weber kettle as I do not have an offset, but I use all the tips and tricks that you use on the offset, including pulling at 190-195 and doing a long hold. I use a Masterbuilt electric smoker at 150 and a water pan in there to keep the humidity up on the long holds. I do not have a slow and sear either and I refuse to spend the $150 or whatever it is for one of those. It's a scam. It literally does nothing that you can't do better without one.
First I use 2 charcoal grates stacked perpendicular to each other. That helps the charcoal last a lot longer. I would say I get a good extra hour with that little hack.
Second, I use a couple of fire bricks to divide the chamber as you did with those regular bricks. However, I don't make a straight line across the middle of the pit with them. I put them almost at a right angle to each other so that they kind of hug the wall, and then place my charcoal within that narrower opening. That does 2 things. It restricts air flow even more, and helps to prevent temp spikes, and it also gives me a bigger indirect zone on the grill which helps me fit the brisket in on that side better.
Last, I have a meatloaf pan that fill with hot water and place almost directly over the bricks on the grill grate. That's what I use for added heat deflection, and it also keeps things nice and humid in there. I've tried with and without the pan of water, and I feel like my bark is a lot darker and better developed with it. I also never need to spritz when I put it in. I just have to remember to check it every couple hours or so as it evaporates pretty quickly.
Amazing tips thank you!
Nice job on the brisket with the weber 👍🍺
I've been smoking meat for about 15 years and I don't remember anyone talking about waiting for the flat part to probe tender. Until very recently, that is. I just figured the point was perfect and the flat was overcooked. But apparently I should have been waiting longer. I just ordered the SNS Kettle and my wife just bought a brisket. So hopefully I'll be able to try this out in the next few days.
You are the brisket master!
Im actually smoking one right now with this exact same process.
Just an observation regarding the wood.
I noticed that larger chunks of wood causes the temps to spike way out of control.
Smaller pieces seem to be more controllable, with this being said i actually prefer the wood chips.
Totally agree. The chunks spoke the heat but smoke for longer. The chips are lower heat but only smoke for a little bit. I prefer the chunks because I feel like it's more consistent application of smoke over a longer time. And they burn rather than smoulder.
Weber's the best. My favorite to smoke on (vs. offset, or electric, etc.) is the Weber Smokey Mountain. Not as much frantic work as the offset, but still opportunity for good involvement. Love sittin' with it in cooler weather, maintainin' temp, refueling, etc. Well, back when I actually had it.
Yea the offset is alot of busy work for sure. I've been think of getting a WSM. How long can you run it before adding new coals? I'm sure it's a whole new thing to learn
@@SmokeTrailsBBQ - If I remember correctly, I've gotten up to 8hrs worth of fuel on a cook before (enough for me to sleep while it cooked) initially beginning by way of the "Minion' method. But I prefer stokin' the coal every couple of hours, and refueling 4.
@@SmokeTrailsBBQ I apologize for just now getting to this comment. I have been incredibly busy, and just saw the notification. I have gone as long as 5-6 hours without having to refuel, and I only know that because I slept! I really enjoyed the WSM.
As usual, very informative. I really like your attention to details. I could almost taste it myself, LOL!! Dang!! Salivating at 8 AM. I am a numbers guy, so graphs are right up my alley. Where did you get your probes? I find the wired probes that I currently use cumbersome. Also, how was the front of the flat when you started slicing it? I doubt I would ever use my Weber kettle for brisket. However, it really does a great job on ribs. Full disclosure. I have 4 pits. Weber Spirit (whole chicken, pork loin). Weber Smokey Mountain (pork butt, ribs), Horizon Offset stick burner (brisket), and Weber Kettle (burgers, chicken, chops, ribs).
Looks like you have a full stable of cookers! I use meater probes. The flat was really tender and sliced like a dream. A BIT too fall apart and I would have liked more elasticity but still really good and held together fine
I ordered a Meater+ Block. Pricey. But, as stated before, the wired probes are really a pain. 👍👍 Yes, the four pits have given me a lot of flexibility. With the kids gone, I don’t cook as much as before. But, it sure is nice having them for every occasion. I had the same result with the flat for my last brisket (middle flat temp IT 198). And, the middle flat and point were, let’s say, ON POINT!!😋😋
Great video. Gave it a thumbs up! I’m curious why were you so intimidated or not confident in smoking a brisket on the Weber Kettle? I get best results on my Kettle compared to my offset.
Just harder to control temps 100%. And it was new to me
So I did my first brisket on a little square charcoal grill, it was a choice brisket and the bark came out excellent but the inside was just a little dry. Never thought u could cook one that decent on ur first try with a 50$ homedepot grill. Second one this weekend using this heat shield method! Thanks!
Would you prefer this charcoal method over a snake method?
Excellent video Steve. How did the kettle smoke flavour compare to the Traeger briskets? I did an amazing brisket yesterday on the Traeger but it did not have any smoke flavour. I smoked for 7 hours then raised the cook to 225F until I hit the stall and wrapped in foil. I used GMG Texas blend pellets, they are a very mild blend when burning to my nose. UPDATE: When tasting the brisket 2 days later it does have a very nice smoke flavour. Maybe a bit of time was needed to permeate the meat. Right off the pit it didn't have any noticeable smoke flavour.
Awesome!!!
Thanks!
Moral of the story…staying hydrated and using beer cans wisely will make you a BBQ Master.
Where the hell did you get the flamethrower from I need one of those
Should be linked in the description.grill gun
Website is broken :(
best moment was at 8:01 the pug
One problem I have found over the years with finishing the brisket in the oven. The whole house smells like brisket for days... some people call this a bad thing. lol
When it hits 200 internal in the oven I always start getting the smell of a greasy (in a good way) hot pizza box. Thats how I know its almost done and time to start my probe tests soon lol! It just seems to smell like when you just get a pizza delivered.
What wood did you use ?
have to think back on that one. I think it was hickory or apple chunks
About to smoke a brisket tomorrow, what is in th pan!? Water covered with foil!?
I have smoked brisket on my kettle and seems u made it a lot more difficult than it should be. Always left my top vents wide open, the temp control is really with the bottom. At 165 u wrap in butcher paper then put back on grill. I feel your heat was up bc u kept using chips which catch on fire too easily.
Make sure your can are empty...js. that did not end well for me
That’s ok. I screwed one up on a Traeger. I have zero confidence in my meat thermometers.
I don't do 1 tenth of that and mine comes out falling to pieces juiciest smokey flava perfection 😂😂😂💯💯🔥🔥🔥💪🏿💪🏿💪🏿
Good for you! 👏🏽
👍👍👍👍👍👍
Was this a Prime Brisket?
No just choice i think
@@SmokeTrailsBBQ Awesome Job!
Fat side up or down?
Up
I believe Harry Sue places a chunk of wood under his briskets from the beginning. But he’s also competed with a weber kettle
Not a bad idea. I find that sometimes a brisket won't pool at all so I don't need to, but if it starts pooling on top, that's when I stick a chunk of wood or beer can under it to help with drainage.
@@SmokeTrailsBBQ
Well one thing is for sure, im definitely getting a weber kettle.
Ive spent the past few years practicing with a pellet smoker and was somewhat satisfied. The smoke flavor just wasnt up to par with anything with coal and wood.
Now that i have the fundamentals down its time to kick it up a notch.
@@drunkinmaster1 it's a great and inexpensive place to start. If you like it you could always upgrade to a weber smokey mountain or even an offset in the future (you should totally get an offset by the way)
@@SmokeTrailsBBQ
Definitely have an offset in mind for the future.
I’d most likely get a welder and make my own reverse flow offset.
My biggest hurdle is the lack of space in my backyard
@@drunkinmaster1 exactly what I want to do (but just a regular offset) and I'm also limited by space. I want something that fits in my backyard but also big enough to cook multiple briskets and put on a trailer for BBQ comps. Just starting my research.
I love my kettle but I’m not a fan of doing a brisket, too much work. A vortex may work better with the snake method. I’ve cooked a whole chicken and turkey with this method and it worked fantastic! Just my opinion and observation.
Needs 100% more pug.
His name is reggie :) he's my smoking buddy
those gloves🤣
I am TERRIFIED to try my first brisket... I have a Weber kettle... I need to pull the trigger on this.
Say Weber kettle AGAIN I DARE YA
Webber smettle bettle
Yo, weren't you in Stranger Things on Netflix? Js
Yes I played the demogorgon
@@SmokeTrailsBBQ no, I'm thinking of the cop hero who did time in Russia
@@mdpocoroba bald version or with hair?
@@SmokeTrailsBBQ well with hair, obviously, like your picture so that was before Russia.
BTW, my neighbor gave me a Weber Performer grill and I replaced the base grill and charcoal bins above that. For the cooking grill I'm torn between the plated wire Weber grill with the round center grill that comes out (mine came with the iron insert on the side but has a rusted, plated grill with no insert area, just the side flaps) and the heavier cast iron version, also with the center insert sold by 3rd parties. What say ye?
Dude you did not chew well was it that tasteful