How to Smoke a Brisket in a Weber Kettle w/ Slow 'N Sear
ฝัง
- เผยแพร่เมื่อ 27 ส.ค. 2024
- Today we explain how to make a tender and juicy brisket with a great bark, wonderful smoke ring, and the best bbq flavor you've ever tasted. This video is a step by step tutorial that contains everything you need to know from the moment you step into the grocery store till the time you carve it up. Give it a try. You'll be amazed what you can do with Slow 'N Sear and the humble Weber kettle.
Find more info on the Slow 'N Sear here: www.abcbarbecue...
and our Slow 'N Sear TH-cam video here:
• Slow 'N Sear - The Bes...
Find more info on the Drip 'N Griddle pan here: www.abcbarbecue...
and our Drip 'N Griddle pan TH-cam video here:
• Gas Griddling with the...
Like the thermometer we used? Watch our video review here:
• Video
and when you're ready, buy here:
www.thermoworks...
Did this yesterday with a 6.3lb brisket (flat only), it was 15 hours from lighting the grill to taking it out of the cooler. This was my first experience smoking a brisket, and I really appreciate this video for it’s thorough instructions. The brisket turned out so great, beautiful smoke ring and bark like candy. Great rub recipe, definitely gonna make it this way again!
What temp did u smoke at?
Im only like 10 seconds in to where ur talking about how Not to cut the fat and uve already explained more than the other 15 video ive watched!! Thank u!!
Ok, I am a bad person but when I first saw this guy I thought this video was gonna be lame.. He does not look/sound like any of the other BBq guys on TH-cam.. Well this was one of the most informative vids I have watched and am damn glad I found it.. Subscribed
Thanks! Justin wants to know if growing a beard will help! Please. Don't say yes. Lol
Hha, well if he refuses to do that, he has got to wear a cowboy hat.. I have already watched a couple more of your vids... keep up the great work
Justin says he can't grow one. Which to us was a relief. lol
Justin actually seems pretty cool, even though he does look like a time lapse of the gerber baby. He has his own bbq channel as well; check him out on babybackmaniac.
WOW, thanks for that visual LOL. I agree that this guy is a good teacher and TH-camr. I like all his stuff (on both channels). Although he does not look the part, he really knows his stuff. I am a subscriber to both channels now.. Thanks!
You know what I like about this video? The positivity and encouragement!
Have used this twice, works so great. Planning on using the same guidelines on my buddy’s green egg this weekend
Awesome. Great to hear you enjoyed it!
Now that's how you put on some seasoning!!!!! Good work on this brisket I'll be making this recipe over the summer!
Thanks FED,
Glad you found it helpful. Let us know how it turns out!
I'm on hour 5 of my first brisket grill on my weber - it's quite difficult to maintain the 175 degrees Fahrenheit mark, but I'm floating around there. Thank you SO much for posting this video, it's the most detailed and simplistic vid on brisket I've found for a Weber grill and its easy to follow your instructions to the letter. The smell is amazing, can't wait to try it tonight. THANKS.
How was it?!
Holy guacamole, this is one of the most informative videos ive seen regarding to smoking on a weber kettle gril
This guy definitely knows how to smoke brisket! He hang out with some of the brisket Masters like Harry Soo and some others. Trimming a brisket requires some special skills! Even some of the brisket Masters don't know how to trim a brisket that well
6th cook like this cant express the joy it brings me when its cooked thanks justin all the way from newzealand bro!!!!
Cher bro yep another happy chappy thanks to this video also from New Zealand.
This video is the reason I ordered the Slow N Sear and now just ordered the Deluxe Griddle and Drip pan. I can't wait to use them for the first time. Pork Ribs, then Beef Ribs then our Texas Holy Grail of BBQ, the Brisket. I am pending on a gasket to put on my lid to prevent smoke leaking around the grill
Bryan W I did the same thing! Using the SNS today for the first time as my deluxe griddle doesn’t arrive until Sunday.
I’m kicking around the idea of not wrapping. I’ve always wrapped but saw a video where the guy did not wrap and it turned out great.
I’m 5 hours in and internal temp is 187, kettle is 275. Can’t wait to taste this brisket!
@@thedude3160 wrap the brisket? If so use butcher paper. Not foil. But if you mean seal with a gasket, I have to. Too much leakage
I’m smoking brisket for the first time on thanksgiving for family this vid helped me wonders. Thank you kind sir.
Awesome. Glad we could help.
This is seriously one of the best looking briskets I've seen. And to think it was made on a Weber kettle.
Cheers for explaining exactly what the stall is! Planning a slow cook for Mothers day on Sunday down under, and my mouth is watering already.
Thanks! Good luck and keep us posted!
You guys have one of the best channels on TH-cam. I just wish you had MORE!! Awesome stuff. I'm going to give brisket a try very soon.
Mark Hunt we're working on it. Thanks!
My first brisket on the Weber didn't go well, but this has some good tips I'm eager to try. Namely the boiling water, and getting the temp up to power through the stall. Thanks for the advice!
All that will help. The best things I did to improve my brisket was to buy the best meat I can afford, hit your target temps, and don't be afraid to power through the stall.
I just ordered the Slow n Sear deluxe .... I can't wait!!!!
AWESOME! You'll love it!
Thanks for the awesome video, I followed this as closely as I could and it turned out amazing...i cannot believe how easy the temp was to control with the charcoal arranged like this...
Justin (Baby Back Maniac) I learn something new everytime I watch your or TRoy videos. Thanks again for sharing.
Going to try making my first brisket on the Weber Saturday morning, thank you for an easy to follow and informative video!
I started bbq with the slow and sear and i watch this video every brisket eve.
Glad you find it helpful, Jp. Thanks for the note.
I'm doing the Homer Simpson gurgle while I watch this. I can't wait to start smoking my brisket come Saturday morning!
I have quite a few simple BBQ videos but I have never done a brisket. I recently learned to have my vents over the meat side. That brisket looks great :-) Nice smoke ring :-) It looks really delicious :-) A "BIG" thumbs up :-) ROCK ON!!!!!!!
One of the best brisket cook videos I have seen. Good editing and very informative.
Thanks colum but you're gonna give Justin a big(ger) head with those compliments! lol
I just saw this. Thanks Colum! Very funny, Dave.
Baby Back Maniac hold on. Where's that gravitational pull joke? Wait I'll be back.
Was that a "So I married an Ax murderer" reference about my head? Like Sputnik!
Baby Back Maniac great movie! Had a big head in it as I remember.
I already bought a slow n sear but will plan to get the griddle too. Great job SnS for using someone like Justin. I was thinking of getting WSM but kettle is more fun and versatile.
Happy to have you as a customer and a viewer. Have a great weekend.
My Mrs got me a Slow and Sear for Christmas. Haven't had the chance to use it yet as the weather here in the UK has been cold and wet but look forward to giving it a go!! and maybe even do my first brisket
Hey Joe B,
I'm the guy in the video. You should totally give a brisket a try. First time brisket cooks are EXACTLY who we had in mind when Dave (the inventor of the SnS) and I put together this video. If you have any questions, feel free to ask and if you give it a shot, please send us pictures if you are so inclined.
Hi Mate, ill let you know how it goes. My Weber is a hand me down from my dad and noticed at the weekend that the dampers in the bottom are rusted out so need to replace them. Ill most likely do some ribs with the slow n sear first as im pretty good them just to see how the slow and sear reacts temp wise. then ill look at doing a longer cook.
Makes sense. The Slow N Sear makes the kettle retain a little more heat since the charcoal isn't touching the wall of the kettle (air gap insulation) so you may need to shut the vents down a little more than you are used to.
Good luck with it and be sure to report back how it goes!
I finally have my kettle and slow n sear. I am going to attempt this next Sunday hope it comes out good. Wish me luck!
How'd it go?
Adrenaline Barbecue Company I will be hopefully doing it this Sunday i just need to get a hold of a good wireless thermometer. I am currently debating which thermometer to get Thermoworks, maverick or that one from amazon thermo pro TP20.
We highly recommend the Maverick ET-732 or the Thermoworks Smoke. We go into detail here: abcbarbecue.com/product-category/thermometers/
Thanks for making me hungry, Justin. I think I'll now be making a brisket this weekend.
BEER-N-BBQ by Larry Awesome, Larry. How did it turn out?
Baby Back Maniac ah never happened. Life got in the way again. Here's to next weekend... Maybe.
Watching this video drove me to buy a slow n sear! Best decision ever! I don't know why but it makes the charcoal more efficient and holds the temp very consistently! I've also just done 2 reverse seared 2.5 inch tomahawk ribeyes using the cold grate method. One question, do you think I could cook another smaller brisket under the top grate? I want to try to cook 2 briskets at the same time. Thanks again for the amazing addition to my kettle!
Excellent video Justin!! I just purchased a slow n sear and drip n griddle!! Can’t wait to bbq with it!!!
Wow! That looked good! I'm looking forward to doing some more slow cooks with my Slow 'N Sear when it quits raining.
Sounds good! Hope to see it in a video!
Justin, I’ve seen this used on a lot of the bbq channels, fell in love with the weber kettle. Can’t wait to pull the trigger on this and do a review!!
Good stuff bro
I keep it simple. Marinate in Olive oil. Salt and pepper, Sazon packet .
Thanks for watching!
Nice work Justin. More than once I've enjoyed a midnight brisket.
Thanks. Much appreciated!
Great video. You emphasized, without actually saying it, that bbq is an art and takes practice and experience. Also, if your brisket isnt black on the outside, you're doing it wrong.
Exactly. Thanks for watching, scrapironfish!
Awesome video and brisket Justin! I knew you were going to figure away to use that drone, lol :P
LOL. You know, it's not the easiest thing to work in organically...especially when you have to man the controls. I need to figure out that "Follow me" feature. Have you done that?
Baby Back Maniac Yes, matter of fact, the Phantom 4 has active track which actually locks in on a subject and follows it. The follow me function on earlier models follows the controller. I've done every function you can do with it while playing around. Yeah it's really hard to fit drone footage into a regular BBQ video in the yard but works great when your doing videos out and about
That's pretty cool. It's amazing how far drone technology has come. Have you seen the Mavic Pro? It folds up and will almost fit in your pocket (with the propellers on and everything.) Fun times we are living in. Have a great weekend.
ok i am now cooking a 2.88 pound brisket but I have decided to triple wrap wrap with parchment paper at 165 degrees - i wrapped w/ a towel and placed in a cooler and will let it go f until noon tomorrow. it is now 8pm. i am not a rookie and in the cooler over night is excellent.-- just my 2 cents your milage may vary-- cheers
This is beautiful!!! I can't wait until I can try this with my Akorn, but I have a lot of learning to do before I try to tackle this beast! Thanks for the video, it is a great resource for those of us that want to improve our game :)
Really enjoyed this video. Thanks for creating it.
Thanks to you for watching!
Wow, that brisket looked great. I'm ready to try my hand at one now lol. I enjoyed the instructional format that was used in the video as well.
Thanks Steve! Glad you enjoyed it.
Don’t use kingsford professional briquettes. Too hot. Lesson learned and I’m excited to try it again
they good if using the snake method, i follow this guy to a T except i dont have his slow and sear rig, the snake method works better for me on the weber, put the major part of the wood in the beginning of the snake to set the smoke ring.
Great video man! I'm a beginner and this was very helpful!
Finally some practical advice! Subbed and liked!
Awesome. Thank you!
Great video!! Too much interesting info. Thanks!
Wow man that's making my mouth water great video love all your videos you have taught me a lot since I subscribed to you
Thanks! Please tell your friends about us!
Excellent looking brisket!
Thank you, sir!
Great cooking. I love it. Thank you
Fine looking brisket, nice job!
Thanks Steve, much appreciated!
im not a meat lover but for some reson i love to watch ppl make it
Great video and great looking brisket!!
Thank you, and thanks for watching!
I learned more here than any other video.
See, that's exactly the look I want on my bbq. That bark! what was the total cook time for this?
Been so long since we did this one... as best I can remember it was around 12 hours.
Adrenaline Barbecue Company, I presume the ~12 hours did not include the 2 hours resting in the cooler. Is that correct?
Very good video. Thank's for the info. Cheers!
my new hero... I love vids were epert just pour out their knowledge. does wonders for us backyard bbq guys. and well ofcourse. I lie I tell my peeps its all me. lol just being honest. thanks buddy
Jonathan Flores thanks glad you like our videos!
Great looking brisket. I'm new to the BBQ game, and have a pellet grill with good results (so far). Your informative and often humorous videos are refreshing. I am considering taking the next step and purchasing a kamado (KJ and Weber Summit Charcoal are top 2 choices), but wonder if I would be better served with a Weber kettle with the Slow N Sear. I may have missed it, but what size kettle are you using? Thanks.
Excellent looking brisket brotha!
Thank you for doing this video! I appreciate your work on this.
Thank you for watching!
Fantastic video Justin, a brisket on the Weber, delicious! and of course subscribed ;-)
Did I tried this and it is by far one of the best ways to do it in my option it tasted amazing and was so worth it. One question though why did you cut the grid on the fat side
Thank you so much for this. You really made this seem less intimidating vtgan I thought. I've wanted to make legit brisket ever since I tried some at a BBQ joint by apple hill I'm California. I need to buy a slow a sear for my Weber.
nice job. I find your videos very informative and clear. Never did any formal "smoking" but did buy the electronic thermometer. Now if you could produce a video on how to operate it. I spent an hour and just can't figure it out and of course, the directions are designed for someone who already knows how to use it..typical.
John which thermometer did you buy?
Maverick ET-733 Long Range Wireless Dual Probe BBQ Smoker Meat Thermometer Set - NEWEST VERSION With a Larger Display and added Features (Red)
John the ET-733 is a pain to operate. I gave up long ago. That's why we recommend the ET-732 as a good budget thermometer, but also say the Thermoworks Smoke thermometer is worth the extra money for the features it brings to the $99 price point.
keep making vids like this man! very good and informative.
Will do. Thanks for watching!
just got my slow and sear today! look forward to using it this weekend on some ribs..... gotta crawl before you walk!
Ribs are a great first low and slow cook. Make sure you watch our video and read our recipe on the website. www.abcbarbecue.com/slow-n-sear-ribs
Great video. Very informative
Hey justin i found you on this channel and i have the slow and sear for couple yearend love it.Your so serious here lol i love you on The baby maniac now i get 2 times the cooking experience .ill be checking you here as well brisket looks great and w/ the s/s its perfect
jerry
Hi Jerry,
Yep, totally different goals. My channel is more about giving interesting content in an entertaining and funny way. The primary goal here is to give folks clear, step-by-step instructions so they can cook great food. Thanks for watching, buddy.
Really good video, well presented and a great finished product, I dont have a water bath in my Weber so I'll try moving a metal mug of water with the snake, can't wait to try this!!
It's time to start work on your beard if you want to be taken seriously, everyone knows you can trust a man with a beard to be top of his game...
Alas, Justin says he can't grow a decent beard. Thanks for watching!
Water is a great idea. Hate or annoying to use mustard, oil, etc.
Thanks for watching!
I have drool all over my shirt now. Thanks! Good video!
#sorrynotsorry and thanks!
I have tried smoking a 13 lbs brisket in the weber 22 with SNS. Wrapped it at 185° pulled it at 205 wrapped it with a towel to let cool down in the cooler. It tasted good but it was dry. Hopefully your video will helps.
If you are having an issue with meat drying out, go ahead and bump up the grade you buy. Also consider using a little bit higher temps and wrapping earlier (but not before the bark is set). All of that will result in a less dry brisket. Hope this helps.
A little more info: 185 is way too late to wrap. Meathead recommends wrapping between 150 and 170, and Aaron Franklin wraps once the bark is set and mostly dry.
Great! Thanks Justin
Great video! I never cooked the brisket yet, gonna be my first time. Hope you don't mind but gonna follow this video haha.... :)
That looks more like a s&s kettle instead of a weber, but whichever it is you did a great job
Hello. What is the cooking temp after the meat is tin foiled? Are you still keeping it at 275?
Great video. Thank you very much!
Great video! I will be trying this soon in my 22" weber and SNS. How long was the cook from start to eating? Just so I can plan.
Nice job 👍
What temperature should I wrap? Then, what temperature should I take the brisket out the grill?
I personally don't use a slow and sear (I may get one someday, I just haven't found the need.) But to all those people saying it looks "burned", you obviously are ignorant on the subject and have no problem flaunting it.
I've watched this video at least 3 times every day for the past week. I think you convinced me that o need to stop saving for that gas grill and just get a 26 inch Weber!!! Do you guys make an XL griddle to fit the 26?
Thanks for watching! We make a Slow 'N Sear XL that fits the 26er. You can find it here: abcbarbecue.com/product/slow-n-sear-xl/
The Drip 'N Griddle Pan fits both the 22" and 26" kettles.
Don't get gas! I switched cause my gas broke and I'll never go back.
Great video!
Hi Justin. I don't know what the captain is talking about. I think you look like a real barbecuer! Hahaha! Question: I am concerned about adding coals to the S&S in the middle of a long cook? How do you do it without getting black coal dust or thick black smoke on the meat? Is this step covered in any of your videos? I'd like to see it done in real time. Thanks.
you're my hero!
Hi I just got my Slow n Sear today. I plan to do a brisket for Mother's Day. Did you only use those 3 chunks of wood or did you add more throughout the cook?
I am also interested in a reply to this question.
Very good vid!
Thank you!
Great video, very informative.
Glad you liked it. Thanks for watching!
Great video! Very informative!
Thanks Josh, much appreciated.
Thanks for the video!
Looks good Maniac. I get Prime briskets in Denton
Thanks joey b!
Costco?
I have a smokey mountain. But this thing looks so legit makes me wanna buy a kettle just play with it
We hear from MANY Smokey Mountain owners that they no longer use their WSM as the kettle/SnS produces the same result and does so more simply and using less fuel. You should give it a shot!
Adrenaline Barbecue Company can you set it at night & go to bed like the WSM? Thanks Justin!
Yes but we'd recommend using a good digital thermometer with alarms just in case the fire needs tending.
Adrenaline Barbecue Company I received my SnS last week, but it'll be a few weeks before I can try it on a slow cook. I was thinking about getting WSM for long slow cooks. Brisket looked awesome, I can't believe ppl are complaining about the bark, smh. Thanks Justin!
Some folks don't understand the difference between burnt and bark. You're not going to need that WSM.
Good stuff Justin!
Great, informative video. Could you please clarify if we’re cooking at 175 or 225F? 12 hours in @175F, my internal temp is a mere 145. Your website linking this video says to cook 225-275F.
I’m seeing videos that suggest fat side up on the Weber. Have you tried both? If so, what makes it better being down? One guy said since the heat is coming more from the top using the indirect method, you want fat side up ...
great video mate! definitely subscribing to your channel, keep up the good work, from Down Under ;)
Justin, I always hear about wrapping in a towel to rest, but haven't seen any video of the process. The questions are, what type of towel?. I am thinking kitchen towels, but don't know and do you leave it in the foils while it rests?
Love your videos. I am 2 months in and have had great success with your advice.
I wouldn't recommend it. Storing it or wrapping it can cause the bark to become soft. The only thing you should have your brisket wrapped in is aluminum foil or butcher paper. This man made this brisket as dry as can be. Check out my playlist for the best briskets.
Just subscribed. Awesome job man.
How long was the smoke not counting the rest?Great video explaining all the issues you will run into.
Glad you liked our video! This was about a 12 hour cook, then the meat rested for a while. Times vary considerably. Adjust your temps during the cook to have food on the table when time is right.
Great info! Very thorough ! I'm subscribing for sure!! Thanks for the info!
I’m about to pick one of these up for my first brisket cook. I’m a complete rookie, when you said you wrap the brisket in a towel then place it in a cooler what exactly do you mean? Is the cooler a can cooler you that you fill with ice? If that kind of cooler do you just place the brisket in by itself or do you have a cooling element in there? Is that just regional talk for refrigerator? Lol thanks for the help. Great video btw.
Wrap the towel around the aluminum foil then into a cooler. the same kind of cooler you would put ice in for cans of beer or soda. In this case no ice because you want the brisket to come down from 203 farenheit very slowly. more than 1 hour for the end process -cheers : )
Darrin Buchta Thank you for your explanation. 👍🏻
Great video man...thanks!!
Thanks and thanks for watching!
Good job buddy!