I wish you had shown those things you talked about - replacing wood / repleneshing fuel - THAT would have been helpful to me as a beginner when I was starting out. 🤷🏼♂️
practice my man, practice. start with a few briskets that are choice, and on sale and you can get them sometimes for say $40 for a small one. practice with those before you go out and spend $150 on a prime cut. I've been doing one or two every year for the last 40 years and it does take some practice. I made the mistake once of getting the cheapest brisket that wasn't even choice and it was absolutely horrible. there was no way to make it good for anything but feeding the dogs or chopping it up to mix with something else. really all you gotta do is keep a constant eye on the temp, both of the smoker and both of the internal temp of the meat. you have to constantly watch it and tinker with the fuel and vents, etc. I like my offset smoker cause you can add wood or charcoal without having to open the lid on the meat.but don't buy a cheap one because they leak and will make temperature control almost impossible.
The hardest thing of the kettle is to keep the temp stable during the whole process. What I do with mine when doing brisket is to smoke the meat during the necessary time but when it's wrapping time, the meat goes into the oven in the kitchen. Might not be the most genuine but.. if the meat is wrapped, it doesn't get anymore of the charcoal/smoke flavor.
1:34 - That is GENIUS sir, I've been using kettle grills for decades and also smoking on off set, and I have seen this "trick" that provides a barrier AND wood smoke! YOU the MAN!
Just using salt and pepper reminds me of how they do it in central Texas. I live in Northeast Texas. I do mine a little different. I don’t like the shape of that grill for brisket. I personally use a locker style or fridge style smoker. It just seems to work better for me. For my brisket, I brine it in beer and ginger soda the night before and season it day of with my own barbecue rub which I make with salt, pepper, brown sugar, paprika and a few other spices which I don’t reveal usually. I don’t touch the fat cap. And for wood, if I don’t have Mesquite, I use a mixture of apple and hickory. Smoke it one hour per pound at about 230°F. Celsius just seems imprecise to me for this sort of thing. Take it off the grill when it’s 190° and rest it. If you don’t rest that thing for at least an hour, you’ll ruin the whole damn brisket. Anyway, I enjoyed yawls video. I’m sure that brisket tasted wonderful. Holler at y’all from Texas.
I can't believe how your dog is soooo disciplined...then again he is guaranteed a great feed averytime 😄 and that Brisket looks so juicy and tender. Great job again guys Keep up the great content and grow your next 500k subbies.
Ever since I lived in Texas I've wanted to be able to make this kind of juicy brisket, but previous attempts have been consistently disappointing. My next door neighbor would be out with his smokers every weekend and his brisket was just melt-in-your-mouth delicious, I kept asking him what his technique was but it didn't seem to help. Now I'm wanting to try again, in part because I think I have better temperature control on my smoker now, but also because the resting technique in the cooler is something I never tried. Thanks for the inspiration!
You do realise that brisket needs to be cooked to roughy 205-210degF don't you? You can't serve it medium rare, you'd never eat it. It's too tough, it's a working muscle. You have to cook it to the high finished temp to break down all the collagen in the muscle fibres. It's not like rib eye that you can serve at 130degF. Cheers 👍
Exactly the vid that i needed. Got a 7kg black angus brisket and a too small grill! Weber kettle and a kamado, this gives me hope! Congrats a the 500k subs! Keep on grilling!!
Thank you great vid. I would like to learn more about your Kettle NEPOLEON GRILL .Could you please compare how are there different between the other you have ?
Before you start......1 cup Salt, 1cup pepper, 2cups brown sugar, 2cups(quality) paprika, that your rub.... Smoke... 50min per pound... Or 200-205 max internal temp..
Informative as always. See a lot of comments about the lack of smoke ring but it's all about the FLAVOR and the smoke ring is just for show. I made the mistake of going directly to the cooler once. Temp spiked and it continued cooking instead of resting. That was with a tri-tip, though. Think I'm ready to try the holy grail...
Fleur de Sel is a fancy version of margarita salt but really not that different. It is sea salt dried into flakes, aka margarita salt. Don't spend a fortune on Fleur de Sel from France. Just use some margarita salt and it works out just as well.
The reason I bought a KJ to do low and slow cooks. But you can also do reg grilling. Love your channel by the way. I always comme here if I I am trying a new recipe
You should use the beef tallow to paint your butcher paper, it's all the hype😜 And please close your grill when your taking out the meat to talk to the camera🤫
Spraying not necessary, especially with this much fat. Wrapping has more to do with color and the bark you want it, than temp. However around 60c is normal. It’s done when, as shown in the video, a probe falls right through the meat. Should be around 90c. However every brisket is different. Last one I made was done at 86.
@@PITMASTERX I’ve got great bark in a weber grill. Key is using alot of smaller chunks of smoking wood. Oak or Hickory. Adding new chunks every 30 minutes for 3 to 4 hours. Then finish wrapped in oven for 4-6 more hours
9:39 so when’s the pitmasterX golf tournament and BBQ? I would totally join. Two weeks ago I finally made my first 6kg brisket. Was an Australian wagyu that barely fit my BGE L. But it was amazing, was done at around 88c, let it rest around 1,5 hours and it was gone in 20 minutes with 8 people haha.
15:10 - Smoke ring is NONSENSE and only dopes that learned about brisket watching BBQ Pitmasters or other goofy competitions mention it. I care about the bend and pull and taste period.
If you are not cheating by using nitrates like they used to do in competitions then the smoke ring is a very important part of the flavor profile. He has done his brisket on a charcoal grill using the minion method. He is not going to get a smoke comparable to a stick burner. I have both. The "Weber grill" brisket is quite good but a stick burner is capable of absolutely mind blowing brisket and pulled pork. Oddly enough, ugly drum smokers are absolute rib machines. There is something magic going on there when cooking ribs.
Dat ziet er lekker uit. Fijn dat die rookring niet zo uitmaakt want dat weerhoudt mij ervan een Brisket te maken. Maar wat doe ik met zo veel vlees? Ik heb 4 vrouwen thuis, zijn dol op vlees maar dit wel wel veel vlees eten 2.0?
Yep, Offset, then kamado, then kettle/drum smoker/bullet(water) smoker. Never gas, it's for grilling. Can't speak for pellet smokers, never used one. Have used a commercial gravity feed charcoal smoker, I'd rate it around the same as a kamado.
Parabéns Parece muito muito bom Estou para fazer meu primeiro brisket Qual nome e modelo deste termômetro? Feliz natal. Saúde muito churrasco e cerveja.
@@steveno7058 A cow would be rather tough, even with a low and slow cook. How about a year old steer instead? You don't happen to have an old 500 Gallon Tank and a trailer I could use to fashion the BBQ out of would you?
Hey Roel, are you still living in the Netherlands? I live in Noord Brabant and I'm struggling to find somewhere to find quality cuts of meat like the ones you are cooking here. Would you have any recommendations for me to check out?
My cousin tried to make a brisket on a kettle grill after sous-viding it for a few hours. I know, it's pretty much cheating, but he paid for his laziness with the grease causing the brisket to char. I just sent him this video so he can learn a thing or two
@@nevermore0 why do the effort of sous vide ing it after smoking when you can just wrap it and keep it on or put it in the oven. It's so much work for no upside.
missing key elements. how much time before wrapping or temp reading, or what temperature to look for. only "the thermometer says it is ready!" ... well what was the target temp? ommitting those details is not helping any beginner
Render error at the end :) well if you are going to have that, best at the end when you are closing the video :) Think Brisket is a bit too much meat for my family, need some big eaters for that (or a lot of people)
You forgot the whole 'beginning' part... You only mentioned that you changed coal etc, but what about spraying it to build up bark? You guys shortcutted the vid :(
I wish you had shown those things you talked about - replacing wood / repleneshing fuel - THAT would have been helpful to me as a beginner when I was starting out. 🤷🏼♂️
You flip the hinged grate up and add charcoal or the wood.
michael... its not rocket science
You don't know how to add charcoal or add wood? Seriously?
He also forgot to show how he got dressed and how he manages to breathe. Crazy! How are we supposed to know these things?
practice my man, practice. start with a few briskets that are choice, and on sale and you can get them sometimes for say $40 for a small one. practice with those before you go out and spend $150 on a prime cut. I've been doing one or two every year for the last 40 years and it does take some practice. I made the mistake once of getting the cheapest brisket that wasn't even choice and it was absolutely horrible. there was no way to make it good for anything but feeding the dogs or chopping it up to mix with something else. really all you gotta do is keep a constant eye on the temp, both of the smoker and both of the internal temp of the meat. you have to constantly watch it and tinker with the fuel and vents, etc. I like my offset smoker cause you can add wood or charcoal without having to open the lid on the meat.but don't buy a cheap one because they leak and will make temperature control almost impossible.
The hardest thing of the kettle is to keep the temp stable during the whole process. What I do with mine when doing brisket is to smoke the meat during the necessary time but when it's wrapping time, the meat goes into the oven in the kitchen. Might not be the most genuine but.. if the meat is wrapped, it doesn't get anymore of the charcoal/smoke flavor.
You must have came here from Harry Soo
@@Aiyahhh BTU IS BTU IS BTU
I did exactly the same before I received my kamado, completely agreed.
@@Aiyahhh who?
@@DeadInDecadence1 yeah I also have a Kamado and nothing of that is necessary. Best bbq
1:34 - That is GENIUS sir, I've been using kettle grills for decades and also smoking on off set, and I have seen this "trick" that provides a barrier AND wood smoke! YOU the MAN!
6:00 that brisket looks like a star destroyer
Hahahah I see it too!
Just using salt and pepper reminds me of how they do it in central Texas. I live in Northeast Texas. I do mine a little different. I don’t like the shape of that grill for brisket. I personally use a locker style or fridge style smoker. It just seems to work better for me. For my brisket, I brine it in beer and ginger soda the night before and season it day of with my own barbecue rub which I make with salt, pepper, brown sugar, paprika and a few other spices which I don’t reveal usually. I don’t touch the fat cap. And for wood, if I don’t have Mesquite, I use a mixture of apple and hickory. Smoke it one hour per pound at about 230°F. Celsius just seems imprecise to me for this sort of thing. Take it off the grill when it’s 190° and rest it. If you don’t rest that thing for at least an hour, you’ll ruin the whole damn brisket. Anyway, I enjoyed yawls video. I’m sure that brisket tasted wonderful. Holler at y’all from Texas.
If this is for beginners, you should record the entire process
Blessed are the peacemakers.
Blessed are the meat makers
i'm loving this beginner kettle series you've been doing so helpful!!
I can't believe how your dog is soooo disciplined...then again he is guaranteed a great feed averytime 😄 and that Brisket looks so juicy and tender. Great job again guys
Keep up the great content and grow your next 500k subbies.
I am gonna try this, always been on my to do list. I dont have big smoker so I never really tried to do this. Thanks for this video
Finally, the video we've all been waiting for!
This dog has a better diet than me.
More videos like this please :). Super helpful.
Well done on to 500k subscribers. You boys are well deserving of 1 million
The view in the background is very similar to the one from my sister's front door over the cane fields here in Australia.
The Aura Kettle Zone Cooking System should allow you to use most of the grill space.
Wow you can read my mind as I wanted to make my first brisket next weekend! This weekend is pork weekend. Tnx!!
Luv the T-shirt and the food
I like your T. “Blessed are the Cheesemakers”. Monty Python original
A classic
Ever since I lived in Texas I've wanted to be able to make this kind of juicy brisket, but previous attempts have been consistently disappointing. My next door neighbor would be out with his smokers every weekend and his brisket was just melt-in-your-mouth delicious, I kept asking him what his technique was but it didn't seem to help. Now I'm wanting to try again, in part because I think I have better temperature control on my smoker now, but also because the resting technique in the cooler is something I never tried. Thanks for the inspiration!
Looks overdone, maybe its just that particular cut but the color is not very appetizing.
You do realise that brisket needs to be cooked to roughy 205-210degF don't you? You can't serve it medium rare, you'd never eat it. It's too tough, it's a working muscle. You have to cook it to the high finished temp to break down all the collagen in the muscle fibres. It's not like rib eye that you can serve at 130degF. Cheers 👍
@@richo2501 yes I'm aware, I've just never saw a brisket with that kind of color.
@@et0h7an Fair enough. Maybe the Wagyu he had made it look slightly different. All good. Keep on grillin! 🤣 👍
@@et0h7an interior color of the meat is fine. The bark isn’t dark enough and no smoke ring makes it look more like pot roast than Texas BBQ
Yeah brisket time! 😋😋😋
Great explanation video guy's 😉
Your Nvidia card was also rendering down at the end. Great vid!
I just ordered a wague brisket after seeing this video 😀 hope you guys are safe !
And out of flood areas 😳
How did it turn out?? 😀
@@benlelavith8789 I am making it Friday….
@@peternielsen1414 Awesome! let us know how it turns out 😀
It was the best smoked meat I ever tried! Tender juicy and full of flavor
7 hours of 💨
Exactly the vid that i needed. Got a 7kg black angus brisket and a too small grill! Weber kettle and a kamado, this gives me hope! Congrats a the 500k subs! Keep on grilling!!
Awesome 👌 good luck with that beautiful brisket
Love the shirt 🧀!!! Next time a wheel of gouda in stead of French emmentaler!! 😂
I love smoking brisket in my Weber kettle, gives me some great results
If it takes around 16 hour how many times would you have too add charcoal if you are running around 220?
Great video as usual.
Thank you great vid. I would like to learn more about your Kettle NEPOLEON GRILL .Could you please compare how are there different between the other you have ?
I make three versions of brisket, tough, dry and tough and dry. Thanks for the recipe Chef. I’ll give your recipe a try.
Buy prime beef. Makes it 10x easier to make juicy brisket
No smoke ring?... it also didn't develop any bark. Don't get me wrong still looks delicious, but it seems it was done in an oven, not smoked
They only did 2hr.
be honest, it looks shit.
Looks juicy & delicious! If you want a darker bark just use more pepper. Texas style 2 to 1ish =)
Before you start......1 cup Salt, 1cup pepper, 2cups brown sugar, 2cups(quality) paprika, that your rub.... Smoke... 50min per pound... Or 200-205 max internal temp..
Informative as always. See a lot of comments about the lack of smoke ring but it's all about the FLAVOR and the smoke ring is just for show. I made the mistake of going directly to the cooler once. Temp spiked and it continued cooking instead of resting. That was with a tri-tip, though. Think I'm ready to try the holy grail...
Lekker man !!
What was the total cooking time on the grill? Nice job guys as usual!
I was watching the video and im like wow whys there a dog breathing all the time and i look behind them and theres a pupper staring haha
Where’s the smoke ring snd colour?
No need for the smoke ring. It's not providing flavor it actually is nitrate developing during burning of fat
I pull my brisket and wrap in towels then into a cooler for up to 3-4hrs.
I generally let it rest overnight in the oven at 170 then pull it out and let it drop to 140-145. Always turns out great
Good for the beginners! Thanks, Roel 👌
Hi Roel! Thanks for sharing, i tried and nailed my first brisket, thanks to this video. I'll use your setup from now on!
Can’t wait to see this!
Great smoked brisket!!!
Love the Monty Python spin
Fleur de Sel is a fancy version of margarita salt but really not that different. It is sea salt dried into flakes, aka margarita salt. Don't spend a fortune on Fleur de Sel from France. Just use some margarita salt and it works out just as well.
I think the big smoke flavor comes from using good lump charcoal. great job.
Great looking brisket. What’s so special about the cheese makers? Shout out to big nose.
The reason I bought a KJ to do low and slow cooks. But you can also do reg grilling. Love your channel by the way. I always comme here if I I am trying a new recipe
Suuuuper Geile Sache. Genial.
😅Dankeschön für die Tipps, Mensch, total geil😂
You should use the beef tallow to paint your butcher paper, it's all the hype😜
And please close your grill when your taking out the meat to talk to the camera🤫
*Wow!* 🌴🥩😍
Great stuff. That can be a tricky way to do it for sure!!!
If this was for beginners you should have shown everything you talked about while off camera. i think this is what beginners need.
Goed weekend!
It's not "wiggle" it's "JIGGLE" !!!!😛
Quite a bit of detail missing...spraying? Temp of brisket when wrapped? When is it considered done? At what temp? Is it 140degC?
Spraying not necessary, especially with this much fat. Wrapping has more to do with color and the bark you want it, than temp. However around 60c is normal. It’s done when, as shown in the video, a probe falls right through the meat. Should be around 90c. However every brisket is different. Last one I made was done at 86.
For more detailed instructions I’d look up video’s done by USA guys who do this everyday and professionally
Waar is de smoke ring ??
Can you make brisket on regular grill with no smoker?
Prefer mine with more bark.
That will be very difficult with a large brisket in a small bbq
@@PITMASTERX I’ve got great bark in a weber grill. Key is using alot of smaller chunks of smoking wood. Oak or Hickory. Adding new chunks every 30 minutes for 3 to 4 hours. Then finish wrapped in oven for 4-6 more hours
9:39 so when’s the pitmasterX golf tournament and BBQ? I would totally join.
Two weeks ago I finally made my first 6kg brisket. Was an Australian wagyu that barely fit my BGE L. But it was amazing, was done at around 88c, let it rest around 1,5 hours and it was gone in 20 minutes with 8 people haha.
And I thought the easiest way was putting it in my pellet smoker then going to bed. Waking up to a perfect Brisket.
I guess I will have to try this.
😂🚀🤘
What is the dutch name for brisket? What do i ask for at the butchers??
Great video, but what's that on 16:01?
How long was the cook?
Damn that wrap was so strange
Nice man way to go... now I must go eat BBQ !!!
Eva gets her portion. Good girl.
Sehr geil ich smoke die brust bei 140 grad ca 14 stunden. Nie mehr als salz und pfeffer texas style. 😋😋😋
15:10 - Smoke ring is NONSENSE and only dopes that learned about brisket watching BBQ Pitmasters or other goofy competitions mention it. I care about the bend and pull and taste period.
If you are not cheating by using nitrates like they used to do in competitions then the smoke ring is a very important part of the flavor profile. He has done his brisket on a charcoal grill using the minion method. He is not going to get a smoke comparable to a stick burner. I have both. The "Weber grill" brisket is quite good but a stick burner is capable of absolutely mind blowing brisket and pulled pork. Oddly enough, ugly drum smokers are absolute rib machines. There is something magic going on there when cooking ribs.
Can you do such a video on the kettle joe as well? That would be awesome!
Smoking Dad BBQ did a brisket on the Kettle Joe a few months back.
did the render error really happen?
Soooo ahh... What were you drinking when you have back to take the brisket off of the barbeque? 😏
what was the done temperature?
Okay but question, the links in the description… that isn’t the knife or cutting board you’re using, any links for those? They look cooler!
U guys fn rock. The dog rocks harder tho. Hahaha
Dat ziet er lekker uit. Fijn dat die rookring niet zo uitmaakt want dat weerhoudt mij ervan een Brisket te maken. Maar wat doe ik met zo veel vlees? Ik heb 4 vrouwen thuis, zijn dol op vlees maar dit wel wel veel vlees eten 2.0?
What gloves are you wearing?
What is the recommended internal temp before putting it in paper and taking it off?
I am looking for color not internal temperature. So as long as it starts as you got that brown color your in a good spot
@@PITMASTERX thanks. I usually go a lot smaller ones and have been trying to dial it in a bit more
Thought you had to cut that shark fin off ???
What would you recommend as the best bbq for upping the game ceramic, kettle or a gas bbq any recommendation on best brand/ size etc
offset smoker
Offset 👍
Yep, Offset, then kamado, then kettle/drum smoker/bullet(water) smoker. Never gas, it's for grilling. Can't speak for pellet smokers, never used one. Have used a commercial gravity feed charcoal smoker, I'd rate it around the same as a kamado.
Parabéns
Parece muito muito bom
Estou para fazer meu primeiro brisket
Qual nome e modelo deste termômetro?
Feliz natal.
Saúde muito churrasco e cerveja.
MEATER*
Son, if you want to do the Holy Grail of BBQ you need to do a whole hog.
Whole hog on a kettle might be a challenge 🤪
Wrong. Whole Cow is the holy grail
@@steveno7058 A cow would be rather tough, even with a low and slow cook. How about a year old steer instead?
You don't happen to have an old 500 Gallon Tank and a trailer I could use to fashion the BBQ out of would you?
Hey Roel, are you still living in the Netherlands? I live in Noord Brabant and I'm struggling to find somewhere to find quality cuts of meat like the ones you are cooking here. Would you have any recommendations for me to check out?
Easyst way is a good beef 😁🙃
👍🤩👍
Would you say I can use this technique on a Tennessee broiler it's got the larger cooker area so would think this would work fairly well
What’s up with the focus? It almost looks like this one is on green screen….
Impressionante
Textura cor suculência.
Deve realmente estar saboroso.
Parabéns
My cousin tried to make a brisket on a kettle grill after sous-viding it for a few hours. I know, it's pretty much cheating, but he paid for his laziness with the grease causing the brisket to char. I just sent him this video so he can learn a thing or two
🤘🚀🤘
Should have done the smoking first, then sous vide to finish.
@@nevermore0 why do the effort of sous vide ing it after smoking when you can just wrap it and keep it on or put it in the oven. It's so much work for no upside.
While wrapping the brisket the kettle is shooting flames like mad 🤣 If i do that with my egg, it takes hours before i'm back to 120 celcius
That bark looks so weak.
missing key elements. how much time before wrapping or temp reading, or what temperature to look for. only "the thermometer says it is ready!" ... well what was the target temp? ommitting those details is not helping any beginner
Once you wrap, throw that Brisket in the oven. You won’t pick up any more smoke flavor when it’s wrapped
Render error at the end :) well if you are going to have that, best at the end when you are closing the video :)
Think Brisket is a bit too much meat for my family, need some big eaters for that (or a lot of people)
You forgot the whole 'beginning' part... You only mentioned that you changed coal etc, but what about spraying it to build up bark?
You guys shortcutted the vid :(
Oh god, I want this. Please Adopt sir, I could do all the dishes, clothes, and clean the house T_T. Godbless you sir for creating this ^_ ^
Imagine, Tiger Woods is watching this as bbq beginer.
Where is the bark? There is no bark.
I didn’t see any seasoning
You have RTX 2070? So I'll assume that you also play some video games?