At 74 years old, I'm touched by the idea of anything sitting on the edge of a junk pile headed for the scrap heap getting rescued by a thoughtful Samaritan with reconstructive kindness in mind. What an episode! Sir, you've got something special inside you that should be shared with the world -- and it isn't just cooking meat. Keep up the good work of infusing food preparation with the milk of human kindness that you have in abundance. God bless you and your family.
Considering how old it is & the good condition it's in. It's obviously been cared for. It would probably be worth pulling it just to restore & try to sell. Or if it wasnt as good a condition for grilling on. You could probably find a way to restore it to looking pretty new & then add a liner to make it into an ice chest for holding beer at parties. People will pay a lot of money for a unique, decorative, retro ice chest & one made from an antique Weber grill that a lot of people would have grown up watching dad use would be very popular I bet. Still I'd prefer it useable for grilling if at all possible. But now I also want to try finding some worse ones to redo into an ice chest. Hopefully someone see this idea & does that. Because it's a real shame for it to last this long only to be tossed.
My buddies found a usable cast iron fire grate from the civil war.. it has this R shaped like brand on it.. over 100 years old and still usable it's so crazy how things in the past were actually built to last
Began my BBQ/smoking journey last year. Decided to start with the 27 inch Weber and it works just as good as a offset. I usually just did ribs and chicken, but for Labor Day I decided to try a brisket for the first time and it turned out great and the crowd loved it. Gonna try it again for Memorial Day this year and try to improve
I bought my weber kettle in 2015 and I've only learned how to smoke in a weber. Recently got a house and now I want to buy an offset but I'll never leave my weber kettle behind. It's a mean little mini smoker. I love it.
That's an awesome payoff on a lot of time and work. I just imagine Texas smelling like BBQ 24/7. Not sure if I have the patience for a 24 hour cook/rest, but I'd be happy to help eat it.
Dammit Joe, that brisket was money brother!!! Great job on the cook! I'm glad you are reviving the '62 Kettle and I love that Glen Blue color. I have a new 26 inch in the same color. Cheers to ya brother!!!!!
Brother T-Roy! These older colors are so cool. I'm glad they brought back many of the vintage colors. I also have a white Master Touch that I've had for 2 years and never used it. I bet your 26" Kettle a beauty!🤘
I repaired my 1984 Smokey Joe added 3/8" carriage bolts for legs and rigged a nice small puppy size SS bowl for an ash catcher , used small binder clips on the legs to hold the ash catcher ..... its so seasoned and just chugs along with out skipping a beat. They were of a heavier gauge of steel back in the day and I'm loving that these kettles are so versatile and so easy to maintain temps & clean up is a snap. They last forever as seen by your great video and my own resurrection of the Smokey Joe. .Superb job on that brisket....No doubt your an experienced pitmaster 1st class !! Excellent production , clear, concise, lighting excellent, ......... Mouth watering vittles there Joe !! 👍
The thing I like about a kettle as a smoker is that it is a high convection vessel, so it mimics an offset giving you as close to the flavor profile to an offset as possible.
There are plenty of people who make great bbq. Never seen one who is also into old bbq grills. Dude is 360 degrees about his bbq and cooking accessories. Pretty impressive. The brisket looks unbelievable!
This is actually awesome. Here is South Africa, Webers are very common, as well as brick braai's (bbq), but almost no one has a home smoker. Being able to see this done on a Weber is exciting.
I've done it a few times, it's not hard, but it does require a lot more watching and fiddling with it to keep the temps consistent than a specialized smoker.
Not only a grill master but an antique grill collector. Nice curbco find. It's amazing the treasures that can be found in the trash at the curb. Nice job on the brisket. I have a 15 pounder that I'm making the day after Christmas for a birthday party. I'll be following your technique. Nice channel. Have a Merry Christmas.
1962 Weber kettle, can you imagine the fun that's been had around her? Wow. I bought my first one for our family two weeks ago and whilst not having quite the vintage just yet, she truly is magnificent and I intend to pass her down in my will. Thanks for your video.
i am in love with that weber i have a 58 weber a 68 and a 72.. thats so cool . as a young lad i watched my grandpa cook briskets on the weber and i was hooked..
Joe that old Weber kettle is like an old classic car. It was a long cook but definitely goes head to head with those fancy grills. And that sandwich you made looked so good. Nice job!
I just got a Weber 22" this past fall and I've really been loving it. Done a couple tri tips and other normal stuff but I gotta get some bbq on it once the cold weather breaks here in Western NY. Nice job as always Joe!
Im so glad to see someone show this can be done in a Webber kettle. And not just basic, its high end . Thanks Joe , you have inspired me to have a go on my kettle .
I’ve been doing brisket on my Weber kettle for years. Royal Oak charcoal with added hickory or mesquite chips. I only trim that big hunk of fat on the bottom side. Season with salt, garlic powder and lots of black pepper. It runs just under 300 degrees for 8-10 hours. Take it off and cover with foil to let it rest 30 minutes. Great bark!! Great smoke ring. Pull apart tender and juicy!!!!! I slice starting at the big end for sandwiches and plates. Whatever is left is wrapped up and put in the freezer to make a pot of brisket chili later. I really like the brisket done on my Weber!!!!! ❤️
What a brisket!!! I have a Weber kettle, but dang, with the cost of beef, i am a bit too chicken to get one on there and then having it come out like leather. 😂 Thank you for all of your knowledge that you share with us!
I'm glad you cleaned this up to use & will be fully restoring it. It's in amazing condition to restore to proper use. Buuut if it wasn't in as good a condition I bet it could be restored to looking good then lined someway to turn it into a really cool ice chest for beers at cookouts.
I tried smoking my very first brisket last weekend on the Bolivar Peninsula to feed my EMS crews on Jeep Top Down Weekend. I used a gas grill and a smoke box. It turned out pretty good for an amateur. Ask me to boil large amounts of crawfish, shrimp, crab and I'm your guy. I still wear short pants in the BBQ jungle. I'm pumped now to try it at home on my charcoal grill using your method.
That was a perfect brisket. I cooked one about a year ago. It was about 6lbs. I didn't have to trim too much because the butcher trimmed it pretty good. Came out great. I could only rest it for about two hours though. That is about all I could take. 😆
Love your videos. Just one suggestion you might like to try. If you've never ground your own fresh black pepper before you will be very surprised at how much flavor is lost in the pre-ground stuff. It's the same way with coffee if you want to look at it that way. It wasn't until my 30's that I realized how much of a difference it makes which reinforced to me that we never stop learning no matter how much we think we already know. I like to toast half of my peppercorns as well which adds even more depth of flavor. Also I just recently learned that the major flavor component in pepper gets denatured by sunlight and that's something I've changed as well. I've always had pepper sitting out in glass shakers in direct light coming in through my kitchen window. Not meant as any sort of critique, just thought I'd mention something that I have been super surprised about in recent years that I just never considered before. The more you know. cheers!
I knew freshly ground tastes better but didn't know about sunlight will destroy the taste. I think I'd buy fresh peppercorns for something like this. Then I'd grind them in an electric grinder fresh. I'll definitely be storing any good peppercorns I buy in the dark.
My Goodness Man, Have you no heart??? Every time I watch one of your videos I get homesick. With Brisket of that quality, you have definitely earned a place in my heart. Keep up the awesome videos.
Looks great Joe, perfect for those of us in temporary housing situations where we only have a Webber. Btw Mortons Kosher salt has anti caking agents in it Diamond doesn't, doesn't effect seasoning meats etc, but not good for pickling etc. I made the switch years ago.
Thanks for mentioning this. I like to pickle and just made a new batch of cucumbers last week and I've always used Morton. I keep a canister of non iodized just for pickling only but didn't know about the anti caking. This is the type of stuff I love learning about and I appreciate the heads up.
I dig that vintage Weber! I started smoking in my 27" Weber kettle with the Slow n Sear a couple of years ago and have never looked back. Amazing how you can dial in the temps with this setup for hours and hours. Hope you do a video of a cook on the restored kettle!
Great video Joe! Always like watching great videos of people using the Weber kettles for smoking instead of a pellet/offset smokers. It makes me feel like I’m not left out by not having a pellet/offset smoker! Do have one question, why did you let it rest for another 12 hours at 150F? I have heard 2-5 hrs rest time….
The additional hours of resting at around 150F allows for greater tenderization and further fat rendering without drying it out. But not everyone has an appliance that can maintain that low of a temp, while still remaining out of the danger zone (above 140F). BBQ joints have commercial warming ovens (Alto shams) that can hold many briskets from when they're pulled from the pit late at night, until service (lunch) the next day. Joe has an insulated, electric sausage smoker that can hold those low, steady temps. Most people have a cooler and those can be used to rest for the typical 2-6 hours before the temp drops into the danger zone.
@@timramer8733 Absolutely. I'd use a digital thermometer at grate level to be sure the temp is where you need it, rather than relying on the hood thermometer.
Joe, I love your channel. As always you never fail and are always A+ in my book. I can't applaud enough for this video. Only you could turn out a brisket from a 60 yr old W. Kettle that was going to the dump and look like #1 competition! Great job my friend :-)
Repent to Jesus Christ “Now to him who is able to do immeasurably more than all we ask or imagine, according to his power that is at work within us, to him be glory in the church and in Christ Jesus throughout all generations, for ever and ever! Amen.” Ephesians 3:20-21 NIV J
Hey Joe, well done!!! Been a fan for a while and smoked a few briskets with my weber kettle. Do you mind sharing a bit more about the difference when you are using the weber kettle vs your offset smokers? I found that the temperature is easier to get fluctuated and more difficult to control; also what would you recommend if I don't have a container/ smoker to rest the brisket overnight? lovely video Joe, big fan of you!!! (Y)
Thanks Jack, both the Kettle and the large offset take about the same amount of time. I've cooked delicious briskets in my offset in 8 hours before too. The flavor is where the difference is going to be. The offset definitely has a more smoky flavor. You can also use your oven to hold the brisket if the temp is low enough 160--170max.👍🏼
Use hickory logs instead of charcoal. Keep your temp close to 250degrees. It will give you a great smoke flavor. Small pile of wood coal on one side brisket on the other. Do your best to control temp and pull it an rest it in an ice chest 4 hours should be good to go.
@@SmokinJoesPitBBQ Are you meaning to keep the oven temp at 160 degrees, or keep the internal brisket temp at 160 (the original temp that you waited on the brisket to reach before starting the rest) for 12 hours?
Joe it’s people like you that make want to get into smoking meats and working with larger meats and generally expanding my cooking skills with briskets, ribs, etc…
My father has one of those exact Weber Grills except his is black. The newer ones have the air vents and the ash cans under the bottom. I buy my beef brisket from a barbecue restaurant that uses the West Texas Style of grilling. Amazing taste. He uses Hickory wood.
I love my Treager Ironwood XL, but I recently bought the weber Kettle premium, and I forgot how enjoyable it is to cook with briquettes charcoal/lump charcoal. I smoked St. Louis style ribs on it, and it was by far my best rib cook. I just bought a brisket at my local HEB, and this video convinced me to use my Weber Kettle. I need to learn how to trim it though, lol. Great Video, Sir!! Definitely gave me confidence to try it
That's a fantastic looking cook. I love smoking brisket with my Weber kettle. Keep doing the good work over there. Another great way to rest the brisket overnight is with a sous vide. I will cook the brisket the prior day, let the brisket cool slightly before vacuum sealing it and the sous vide will keep the brisket perfectly at 150F until your guests arrive the next day.
Wow what a perfect brisket, so beautiful. I am meeting with a Food Manager of a Park here in Texas and I am going to instruct him on how to smoking a brisket and I will be using several of your technics of smoking a brisket which are very similar to the way I have learned to smoke a brisket over the years, you always do a fantastic job smoking a brisket.
I have been smoking in a Weber kettle for 8 years and it's all I use. It's high maintenance because you have to stay on in top of process but the quality is second to none.
Two days? I just did a 13 pounder in 9 on my webber and I can't imagine it coming out any better. Juicy, tender, slices fold right in half. I don't have a smoker, but I may try and put my next one in a 150F oven for several hours post smoke. Great vid.
Love your briskets. I've smoked so many briskets myself this year but I gotta say, it's really taking a toll on me health wise. I've never really hear you talk about health but I'm sure we're not supposed to eat too much of anything really.
That's an awesome brisket considering the tools, very very decent. I've been doing this method for years when I had to go without a smoker and I have to say you did a fantastic job.
At 74 years old, I'm touched by the idea of anything sitting on the edge of a junk pile headed for the scrap heap getting rescued by a thoughtful Samaritan with reconstructive kindness in mind. What an episode! Sir, you've got something special inside you that should be shared with the world -- and it isn't just cooking meat. Keep up the good work of infusing food preparation with the milk of human kindness that you have in abundance. God bless you and your family.
Considering how old it is & the good condition it's in. It's obviously been cared for. It would probably be worth pulling it just to restore & try to sell.
Or if it wasnt as good a condition for grilling on. You could probably find a way to restore it to looking pretty new & then add a liner to make it into an ice chest for holding beer at parties.
People will pay a lot of money for a unique, decorative, retro ice chest & one made from an antique Weber grill that a lot of people would have grown up watching dad use would be very popular I bet.
Still I'd prefer it useable for grilling if at all possible. But now I also want to try finding some worse ones to redo into an ice chest.
Hopefully someone see this idea & does that. Because it's a real shame for it to last this long only to be tossed.
Really lovely comment. And I agree.
Love the video. I subscribed
My buddies found a usable cast iron fire grate from the civil war.. it has this R shaped like brand on it.. over 100 years old and still usable it's so crazy how things in the past were actually built to last
strong work!!!!
Stfu you ain’t 74
Hi. My name is Tolegen. I am from Kazakhstan. Sorry i lytle english language. I am study. Meat great super . Good look!
I am prescribe.
i liked this sentence
i love how webers design literally hasnt changed.
I don't think there's a BBQ channel that makes my stomach rumble more than yours, Joe. Looks phenomenal. Love me some kettle videos.
When I saw the new grill grate, I felt the soul of this grill return to its former glory. Way to go man. I wish I could find one
Welcome to the Wood Dale club. That sky blue is one of the most sought after kettle colors. You have a true treasure there!!!
AWESOME!! More Weber kettle videos please Joe! Lots of us only have a Weber kettle!
Every time a vintage Weber is saved an angel gets its BBQ wings!
Thanks so much buddy! I'll definitely keep that in mind. 🤘
@@SmokinJoesPitBBQ you're buetifull
@@SmokinJoesPitBBQ How open did you have the vent in the bottom for this brisket?
@@vaettra1589 both vents were at 1/4 open.
@@SmokinJoesPitBBQ Thanks!
I don't know what was more beautiful to look at in this video, the brisket or that glorious teal colored weber classic!
😁👊
Began my BBQ/smoking journey last year. Decided to start with the 27 inch Weber and it works just as good as a offset. I usually just did ribs and chicken, but for Labor Day I decided to try a brisket for the first time and it turned out great and the crowd loved it. Gonna try it again for Memorial Day this year and try to improve
How was memorial days brisket??
@@killkatgaming turned out GREAT! Had a 45 gallon smoker my dad let me have and it’s the best meat I ever tasted
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тттото😊ттт😊лтл😊тлтт😊тллт
I bought my weber kettle in 2015 and I've only learned how to smoke in a weber. Recently got a house and now I want to buy an offset but I'll never leave my weber kettle behind. It's a mean little mini smoker. I love it.
This was probably the most nicely done brisket ive ever seen. Well done sir.
I also salvaged one from my grandmothers scrap pile back home on the farm and bbqed and smoked on it for years after loved that thing!!
Outstanding cook! 60 years and countless cooks on that old grill and I'll bet that is the first brisket ever cooked on it.
Thanks Rick. 👍🏼
Love the video. THOUGH! This video can be a drinking game as you can take a shot of your favorite drink for every time this man says 'Bark'.
They'll be another one tomorrow morning. I counted at least 15 barks. 🤣
@@SmokinJoesPitBBQ Like I said though. I love these videos. Showing off all the delicious food.
That's an awesome payoff on a lot of time and work. I just imagine Texas smelling like BBQ 24/7. Not sure if I have the patience for a 24 hour cook/rest, but I'd be happy to help eat it.
Thanks Brian. I started early but since it took 12 hours, I decided to let it rest overnight 👍🏼
I can confirm Texas smells like bbq 24/7 😋
Texas smells like bullshit lol
@@phillherup around my house it sure does
Lockhart TX, it actually does smell like BBQ, weird thing is the next town over smells like natural gas. Its disgusting.
That grill went from Zero to Hero in one shot! That brisket really looked great!
Dammit Joe, that brisket was money brother!!! Great job on the cook! I'm glad you are reviving the '62 Kettle and I love that Glen Blue color. I have a new 26 inch in the same color. Cheers to ya brother!!!!!
Brother T-Roy! These older colors are so cool. I'm glad they brought back many of the vintage colors. I also have a white Master Touch that I've had for 2 years and never used it. I bet your 26" Kettle a beauty!🤘
I repaired my 1984 Smokey Joe added 3/8" carriage bolts for legs and rigged a nice small puppy size SS bowl for an ash catcher , used small binder clips on the legs to hold the ash catcher ..... its so seasoned and just chugs along with out skipping a beat. They were of a heavier gauge of steel back in the day and I'm loving that these kettles are so versatile and so easy to maintain temps & clean up is a snap. They last forever as seen by your great video and my own resurrection of the Smokey Joe.
.Superb job on that brisket....No doubt your an experienced pitmaster 1st class !! Excellent production , clear, concise, lighting excellent, ......... Mouth watering vittles there Joe !! 👍
The thing I like about a kettle as a smoker is that it is a high convection vessel, so it mimics an offset giving you as close to the flavor profile to an offset as possible.
There are plenty of people who make great bbq. Never seen one who is also into old bbq grills. Dude is 360 degrees about his bbq and cooking accessories. Pretty impressive. The brisket looks unbelievable!
Thanks so much Will!🤘
Great video Joe. That was fun. The weber looks great. That was a monster brisket for a kettle. Nice sandwich. Take care Joe!
Joe thank you so much for this video. No better video on brisket on a kettle. You da Man. Thanks for the inspiration.
Glad you enjoyed it
Beautiful! Love that classic kettle :)
Thank you RY! She's old but still works. 👍🏼
Delicious. The feeling of relief and having landed somewhere good when I bought and cooked on my first Weber Kettle was something else.
This is actually awesome. Here is South Africa, Webers are very common, as well as brick braai's (bbq), but almost no one has a home smoker. Being able to see this done on a Weber is exciting.
I've done it a few times, it's not hard, but it does require a lot more watching and fiddling with it to keep the temps consistent than a specialized smoker.
I agree, I was lucky enough to snag a weber smokey mountain off of Oneday only. It was the last 2!!
Dang! Weber still smoking it up from ‘62, what a treasure
Amazing brisket, even more amazing that you smoked it on a grill that's 12 years older than me. You are a true master Joe. Awesome video. ✌🏼
Thanks so much Richard. It's such a cool feeling to cook on something so old. 👍🏼
That brisket looked like a work of art once the rub was applied. Also love the old Webber kettle, that cool retro colour, well done for rescuing it ❤
Came here for the grill, but stayed for the brisket. Subscribed.
Thanks Jacob. 👍
You dun guide! All of old traditional BBQ guys appreciate what you do!
Not only a grill master but an antique grill collector. Nice curbco find. It's amazing the treasures that can be found in the trash at the curb. Nice job on the brisket. I have a 15 pounder that I'm making the day after Christmas for a birthday party. I'll be following your technique. Nice channel. Have a Merry Christmas.
1962 Weber kettle, can you imagine the fun that's been had around her? Wow. I bought my first one for our family two weeks ago and whilst not having quite the vintage just yet, she truly is magnificent and I intend to pass her down in my will. Thanks for your video.
Holy Cow! Joe, that brisket looks amazing. Really looking forward to the kettle rebuild video. Appreciate all of your videos. Thanks, John
Thanks so much John 👍🏼
i am in love with that weber i have a 58 weber a 68 and a 72.. thats so cool . as a young lad i watched my grandpa cook briskets on the weber and i was hooked..
Wow Scotty! That's so cool that you have those 3 older kettles. 👍🏼
@@SmokinJoesPitBBQ i restore and collect weber kettles i have over 26.
Joe that old Weber kettle is like an old classic car. It was a long cook but definitely goes head to head with those fancy grills. And that sandwich you made looked so good. Nice job!
taste better off that thing for sure
Absolute CHAMPION brisket, man 🏆 Wow. Nice work!!
Thank you Rob, I appreciate you watching buddy. 👍🏼
I just got a Weber 22" this past fall and I've really been loving it. Done a couple tri tips and other normal stuff but I gotta get some bbq on it once the cold weather breaks here in Western NY. Nice job as always Joe!
Thats the most beautiful brisket trim i ever saw!
Im so glad to see someone show this can be done in a Webber kettle. And not just basic, its high end . Thanks Joe , you have inspired me to have a go on my kettle .
except it can't, he literally puts it in a smoker for another 12 hours 😂
@@DBC316 oh 😞, that killed that idea then 😂
@@jameshealey293 yeah I wasted 15 minutes before I realised I was under equipped.
@@DBC316 at least it wasn't 12 hours into the cook before you realise you need a smoker lol
@@jameshealey293 "and now you can throw it in the bin"
I’ve been doing brisket on my Weber kettle for years. Royal Oak charcoal with added hickory or mesquite chips. I only trim that big hunk of fat on the bottom side. Season with salt, garlic powder and lots of black pepper. It runs just under 300 degrees for 8-10 hours. Take it off and cover with foil to let it rest 30 minutes. Great bark!! Great smoke ring. Pull apart tender and juicy!!!!! I slice starting at the big end for sandwiches and plates. Whatever is left is wrapped up and put in the freezer to make a pot of brisket chili later. I really like the brisket done on my Weber!!!!! ❤️
Awesome brisket Joe I can vouch for this one I was lucky enough to have enjoyed some of it and it was delicious!! Thank again Joe.
Glad you all enjoyed it. 👍🏼
All about restoring old Weber’s Great Video Joe!
Thanks Brent. 👍🏼
What a brisket!!! I have a Weber kettle, but dang, with the cost of beef, i am a bit too chicken to get one on there and then having it come out like leather. 😂
Thank you for all of your knowledge that you share with us!
Thanks for watching Luis! You just have to watch your temps and you'll be fine. That slow and sear really makes it easier too. 👍🏼
I'm glad you cleaned this up to use & will be fully restoring it.
It's in amazing condition to restore to proper use.
Buuut if it wasn't in as good a condition I bet it could be restored to looking good then lined someway to turn it into a really cool ice chest for beers at cookouts.
Great to see the kettle come back to life. Fantastic looking brisket. I can just imagine the flavor. 🤤
I tried smoking my very first brisket last weekend on the Bolivar Peninsula to feed my EMS crews on Jeep Top Down Weekend. I used a gas grill and a smoke box. It turned out pretty good for an amateur. Ask me to boil large amounts of crawfish, shrimp, crab and I'm your guy. I still wear short pants in the BBQ jungle. I'm pumped now to try it at home on my charcoal grill using your method.
Just goes to show you don’t need the best equipment for incredible cooks
Another stone cold classic Joe! Great job
But he rested it in the PK100 smoker for another 12 hours and that's a 2,000 dollar smoker.. So it's a bit of a misleading title.
Rest it in your oven. Not misleading 👍🏼
@@SmokinJoesPitBBQ my mistake. Must have misheard from the vid. Glad to know I don't need to invest.
Awesome. Your kettle is older than me. I have a new 26in Weber kettle I’ve smoked everything on except a brisket. Costco here I come. Aloha 🍍
That was a perfect brisket. I cooked one about a year ago. It was about 6lbs. I didn't have to trim too much because the butcher trimmed it pretty good. Came out great. I could only rest it for about two hours though. That is about all I could take. 😆
Nice, 2 hours is perfect 👍🏼
Smokin joes video changed my life
Love your videos. Just one suggestion you might like to try. If you've never ground your own fresh black pepper before you will be very surprised at how much flavor is lost in the pre-ground stuff. It's the same way with coffee if you want to look at it that way. It wasn't until my 30's that I realized how much of a difference it makes which reinforced to me that we never stop learning no matter how much we think we already know. I like to toast half of my peppercorns as well which adds even more depth of flavor. Also I just recently learned that the major flavor component in pepper gets denatured by sunlight and that's something I've changed as well. I've always had pepper sitting out in glass shakers in direct light coming in through my kitchen window. Not meant as any sort of critique, just thought I'd mention something that I have been super surprised about in recent years that I just never considered before. The more you know. cheers!
With the more flavoursome pepper, do you tend to use less of it? Thanks in advance and good tip!
I knew freshly ground tastes better but didn't know about sunlight will destroy the taste. I think I'd buy fresh peppercorns for something like this. Then I'd grind them in an electric grinder fresh.
I'll definitely be storing any good peppercorns I buy in the dark.
My Goodness Man, Have you no heart???
Every time I watch one of your videos I get homesick. With Brisket of that quality, you have definitely earned a place in my heart. Keep up the awesome videos.
This looked so insanely tasty! Love the kettle, it's like a vintage car
Smokin' Joe knocked it out on this one...O' yeah! Thnx for sharing Joey.
Looks great Joe, perfect for those of us in temporary housing situations where we only have a Webber. Btw Mortons Kosher salt has anti caking agents in it Diamond doesn't, doesn't effect seasoning meats etc, but not good for pickling etc. I made the switch years ago.
Interesting, I'll have to try the Diamond Crystal salt. Thanks for watching 👍🏼
Thanks for mentioning this. I like to pickle and just made a new batch of cucumbers last week and I've always used Morton. I keep a canister of non iodized just for pickling only but didn't know about the anti caking. This is the type of stuff I love learning about and I appreciate the heads up.
@@clashwithkeen Why aren't we taught this in school? 🙂 Much love
I can't explain why but I find the cadence of your voice and accent to be very comforting.
Nicely done Joe! This brisket makes me hungry. Looks so good, juicy and delicious...
Old school webers are the beez, my old man rigged up a wee gas system to heat up the rocks and it was so good. Solid work
I dig that vintage Weber! I started smoking in my 27" Weber kettle with the Slow n Sear a couple of years ago and have never looked back. Amazing how you can dial in the temps with this setup for hours and hours. Hope you do a video of a cook on the restored kettle!
Thanks Ron! I literally only added 2 handfuls of charcoal and the temps held like a champ. 👍🏼
Why is this just so satisfying and relaxing to watch
Great video Joe! Always like watching great videos of people using the Weber kettles for smoking instead of a pellet/offset smokers. It makes me feel like I’m not left out by not having a pellet/offset smoker! Do have one question, why did you let it rest for another 12 hours at 150F? I have heard 2-5 hrs rest time….
I had the same questions about the rest time @ 150 degrees
The additional hours of resting at around 150F allows for greater tenderization and further fat rendering without drying it out. But not everyone has an appliance that can maintain that low of a temp, while still remaining out of the danger zone (above 140F). BBQ joints have commercial warming ovens (Alto shams) that can hold many briskets from when they're pulled from the pit late at night, until service (lunch) the next day. Joe has an insulated, electric sausage smoker that can hold those low, steady temps. Most people have a cooler and those can be used to rest for the typical 2-6 hours before the temp drops into the danger zone.
Jerry is 100% correct. 👍🏼
So could I use a gas BBQ to hold temp to keep the brisket warm using indirect heat?
@@timramer8733 Absolutely. I'd use a digital thermometer at grate level to be sure the temp is where you need it, rather than relying on the hood thermometer.
What a satisfying mouthwatering video too watch, going to try on my 1983 Weber kettle
thanks, from Russia.
Thank you for watching 👍🏼
What an amazing find there Joe.....that thing is beautiful. Nothing more classic than the Weber kettle and Kingsford blue...
Joe, I love your channel. As always you never fail and are always A+ in my book. I can't applaud enough for this video. Only you could turn out a brisket from a 60 yr old W. Kettle that was going to the dump and look like #1 competition! Great job my friend :-)
Repent to Jesus Christ “Now to him who is able to do immeasurably more than all we ask or imagine, according to his power that is at work within us, to him be glory in the church and in Christ Jesus throughout all generations, for ever and ever! Amen.”
Ephesians 3:20-21 NIV
J
That sandwich looked amazing!
Hey Joe, well done!!! Been a fan for a while and smoked a few briskets with my weber kettle.
Do you mind sharing a bit more about the difference when you are using the weber kettle vs your offset smokers? I found that the temperature is easier to get fluctuated and more difficult to control; also what would you recommend if I don't have a container/ smoker to rest the brisket overnight?
lovely video Joe, big fan of you!!! (Y)
Thanks Jack, both the Kettle and the large offset take about the same amount of time. I've cooked delicious briskets in my offset in 8 hours before too. The flavor is where the difference is going to be. The offset definitely has a more smoky flavor. You can also use your oven to hold the brisket if the temp is low enough 160--170max.👍🏼
Use hickory logs instead of charcoal. Keep your temp close to 250degrees. It will give you a great smoke flavor. Small pile of wood coal on one side brisket on the other. Do your best to control temp and pull it an rest it in an ice chest 4 hours should be good to go.
@@SmokinJoesPitBBQ Are you meaning to keep the oven temp at 160 degrees, or keep the internal brisket temp at 160 (the original temp that you waited on the brisket to reach before starting the rest) for 12 hours?
@@BruceWayne-rb1mb set your oven to 160° 👍 even 150° if it goes that low.
@@SmokinJoesPitBBQ Thanks. My oven only goes down to 170 degrees. In this case should i still rest it for 12 hours or for less time? Thanks!
I too was made in '62 ,and still going strong. Thats a gorgeous kettle with a swimming pool paint scheme. Can't wait for updates.
I'm watching this while eating some noodles cause i'm broke af
Me too… I got a bowl of Trix
Literally same
Joe it’s people like you that make want to get into smoking meats and working with larger meats and generally expanding my cooking skills with briskets, ribs, etc…
That was a great cook. That looked so so good. That kettle is awesome. And the egg!!!!!!
Dude! It was so darn good! That egg & brisket sammy was so good I'm craving it again.🤘 Thanks for watching 👍🏼
Love my weber and I love seeing other folks with great ideas. This will be Easter Dinner! Thanks Joe!
That sandwich though... Great idea with the fried egg and pickled onion! I bet those jalapenos would be great pickled too. Nice work!
Love that color of the Weber. Great Looking Brisket!!
The color is really nice. It's crazy how well the color has held up. 👍🏼
My father has one of those exact Weber Grills except his is black. The newer ones have the air vents and the ash cans under the bottom. I buy my beef brisket from a barbecue restaurant that uses the West Texas Style of grilling. Amazing taste. He uses Hickory wood.
I love my Treager Ironwood XL, but I recently bought the weber Kettle premium, and I forgot how enjoyable it is to cook with briquettes charcoal/lump charcoal. I smoked St. Louis style ribs on it, and it was by far my best rib cook. I just bought a brisket at my local HEB, and this video convinced me to use my Weber Kettle. I need to learn how to trim it though, lol. Great Video, Sir!! Definitely gave me confidence to try it
I don't need too cook for my own, it's enough to watch this video to feel the taste.
Crazy how videos can do that. 😁👍🏼
makes both my mouth and eyes water
The versatility of a weber! Nice job.
That's a fantastic looking cook. I love smoking brisket with my Weber kettle. Keep doing the good work over there.
Another great way to rest the brisket overnight is with a sous vide. I will cook the brisket the prior day, let the brisket cool slightly before vacuum sealing it and the sous vide will keep the brisket perfectly at 150F until your guests arrive the next day.
Wow what a perfect brisket, so beautiful. I am meeting with a Food Manager of a Park here in Texas and I am going to instruct him on how to smoking a brisket and I will be using several of your technics of smoking a brisket which are very similar to the way I have learned to smoke a brisket over the years, you always do a fantastic job smoking a brisket.
Thank you so much Michael. Love your rubs.👍
I love that ice-chest idea to house drinks and beer in! That's a really good one.
I have been smoking in a Weber kettle for 8 years and it's all I use. It's high maintenance because you have to stay on in top of process but the quality is second to none.
That was a mean looking brisket, and that brunch sandwich could steal my heart. Awesome job joe!
Thanks Jameson! That sandwich was so simple and extremely tasty. 👍🏼
Only Joe can smoke this many briskets and have it come out different and done in a new in a new way every time. Fresh AF channel.
Bro, that thing belongs in the Smithsonian of smoked meats. And that grill is perf! Well done sir.
That is what Texas BBQ should look like. Dam good job Joe.
Omgoodness this brisket brunch sandwich!!!! Looking fabulous Smokin Joe….the sandwich looks great too!!!!🥰🔥💃🏻
Two days? I just did a 13 pounder in 9 on my webber and I can't imagine it coming out any better. Juicy, tender, slices fold right in half. I don't have a smoker, but I may try and put my next one in a 150F oven for several hours post smoke. Great vid.
I absolutely love that kettle. I had no idea Weber made them back then. Thanks for sharing and oh yeah the brisket looked amazing too!
Wow! That kettle is a gem!
Best coloured Webber I’ve seen!
Love your briskets. I've smoked so many briskets myself this year but I gotta say, it's really taking a toll on me health wise. I've never really hear you talk about health but I'm sure we're not supposed to eat too much of anything really.
Nothing to worry about health wise with brisket. If anything, stay away from the sides filled with carbs and sugar.
That kettle was a huge score!!! And that brisket yee yee smoking good looking!!!
You're killing me with that samo. Good Job as always
Your sandwich seems so amazing... Another great video... I'm going to get lunch now because of you i'm starving :)
the way you trim that briskit is beatiful
That's an awesome brisket considering the tools, very very decent. I've been doing this method for years when I had to go without a smoker and I have to say you did a fantastic job.
Love it, Unc! Can't kill the kettle! Keep it comin' !
I just ordered a new Weber kettle. Can’t wait to try it! Your ‘62 Kettle is awesome! I’m going to keep my eyes peeled for a vintage one now!