Brisket Smoked On The Kettle
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- เผยแพร่เมื่อ 20 พ.ค. 2022
- Brisket can be intimidating, but it shouldn’t be. Smoking up a brisket on whatever cooker you have should be a low stress, enjoyable experience. In this video I show you how I try to remove stress from the process, smoking up a 13 pound Brisket on the Weber Kettle and finishing it in the oven once it’s achieved the color I want and absorbed all the smoke it needs. The results are a mighty tasty and juicy brisket that was FUN to cook.
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#cooking #grilling #brisket - แนวปฏิบัติและการใช้ชีวิต
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Great video to teach the newbies out there how to cook brisket. That brisket point looked mighty fine and to still have a juicy flat means you did it right. The music in the video was also stress free! Excellent job Ry! Cheers brother!!!!
Thank you, Troy!
This video is so stress free that I haven't paid my mortgage in 5 months! I now live on the streets but I'm stress free. Thank you uncle RY! Nice brisket cook on America's favorite bbq grill. 👍🏼
Build a shed from brisket trimmings 😂
@@CookingWithRy 🤣
Take a shot every time he says ‘stress’. I’m nearly dead. Appreciate the pointers.
Alternate shots with prune juice 😄
I'm skipping my formal meditation this morning cause I just watched this 🙏🤙
As a wise teacher once said: less stress = more success! Great video, thanks Ry!
I enjoy my Weber Kettle. It's what I enjoy cooking on. Learning all the time. Thanks for the Video
I like the idea of reducing stress RY. Great Idea. Thanks, George
Every time I watch someone make a video for brisket, I feel like I'm personally getting one more rep. And I didn't have to buy a brisket :) Thanks for the relaxing brisket video.
Looks great Ry! Now I want Brisket @ 7AM. Thats Crazy. It’s all your fault! Thank you Sir.
I am completely with you on the low stress barbecue train. The foil ball trick in the bottom of the pan is a super helpful tip. Thank you for the great content as always.
Love your stress free video. I agree we smoke brisket at home not to compete but to enjoy. Also similarly once I wrap my brisket I finish it in the oven.
Great video!
Just the information I needed to cook my first brisket on the kettle
I really like your stress free approach
I remember my first low stress brisket back in the late 70's. No trimming at all, no binder -- what's a binder?, no fancy rub -- just salt and pepper, no wrapping. About 4 hours in, I made a foil boat with bacon strips covering the top -- keep in mind I had no idea what I was doing and had never cooked a brisket or seen a brisket cook before. My friends and I just sat around the backyard drinking beer all day long listening to 60's and 70's rock. I guess the elevator music you did yours with may have made it even less stress. Late in the evening, I took it off the cooker (an old Charbroil Classic from Kmart) and that was one of the best briskets I ever cooked.
Gold
So you're saying the key to great brisket is 70's music and beer. Noted.
That sounds like a great day
You are absolutely right about having a remote thermometer. I borrowed a large smoker to cook three briskets and four pork shoulders for a group event. The pork was in the hottest corner cooking much faster than expected. A good thermometer saved my butt! Thank you for your videos! I have learned much from you.
Ry that was another great “how to” ! Thank you my friend.
Thanks Ry, gunna try this one soon on my kettle.
I've been waiting for this too drop for days! Great techniques to de-stress the cook. By far the biggest stress reducer is pre-prep that you suggest - I include beer the first 5 hours, then switch to scotch. 😉
Don't forget a good cigar
I like the no stress idea and the fat works for a moist brisket, I've seen people spend hours just trimming a brisket and it's overkill, looks great and I have never seen you stressed lol!!
I've yet to put a brisket in the oven after a few hours and it hits the stall. I start my briskets on my kettle and finish them on the kettle. Like you said, I like being outside next to the kettle - low and slow cooks are relaxing for me! I used to use a similar method that you're using via the OnlyFire charcoal basket that has the water channel (similar to SnS) but lately I've been using the snake method. I also purchased an 18" aluminum pizza pan that I have been using as a diffuser plate. It's worked out really good thus far and I have 22" of grilling real estate!
Fantastic video. My first brisket, point only, turned out flavorful but tough. Lot of time managing the Weber. Will try your reduced stress method. Thanks Ry!
That’s a beautiful brisket and an excellent recipe. Your videos have earned you a new subscriber. Happy cooking, sir.
Thank you 😊
Low stress brisket. Love the concept. Thank you.
I love bringing the topic of stress into the conversation. Most of us engage in this activity because we love it and find it fun and relaxing. Not just the cooking, but geeking out on all facets of it. Yet I can’t tell you how many times I’ve found myself a ball of stress, hoping I can finish a cook on time, or feeling overstimulated because I’m trying to do a smoke while tending to kids and other chores. This is a good reminder to try and arrange for as stress free a cook as possible, and permission to let “stress free” be one of the aims of a cook.
Also, I’ve always found your videos to be a great way to relax. Thank you for HOW you do this!
Thanks! Appreciate the kind words.
What a great approach. Love your demeanor. And of course brisket looks sensational! ✌️
Looks great! Would love to see you favorite reheating leftover technique/recipes.
"That's meat, I wanna leave that there." Ry 2022. I loved the way you said that!
Great job on the brisket! Already hit the like button! I do the same thing when I'm going to cook outside, I prepare the meat and anything else I can the day before. Thanks for the upload!
I can watch you all day. love the trim that is a great starting point. I'm trying to build courage to do my fist brisket.
Patience is the key. And having fun 😊
No stress 😎 👍🏻 great info on your cooking thanks! Looks goooooood!
Great video! Thanks so much for this. Cheers
Great video as always!
Good job Ry! Love the vids 👍
Thanks!
Some serious juicelanche there. Very tender looking brisket. Cheers, Ry! 👍👍✌️
Dude you are my favorite bbq gut on TH-cam any time people have bbq questions I refer them to your channel
I appreciate that!
Bbq is about learning. I had never thought of the foil ball before I saw this lol. Nice innovation.
I plan on doing this during vacation!
Looks delicious.
Oh yeah that is nice, took the work out or as you said the choice of what to do.
Ry, you're channel is probably the most delicious no stress channel on You Tube.....Chillin' in the land down under!!🍔🌭🍗🥩😎
Nice tip elevating with the balls of foil👍
Just how I’ve been smoking a single brisket for myself and others. When multiples are needed, I use my Dyna-Glo Wide Body. Into the oven, use the good charcoal to cook some steaks, or something, for that night.
I totally agree with you...once the smoking is done and you go to wrap it then why use the extra fuel in the smoker when you can finish off the temp in the oven under a controlled temperature environment...less stress, I agree.
I do a similar thing for pulled pork. First 2 hours in smoke and 1-hour int Insta-pot. If you use this method, you can indeed cook to time.
Great cook Ry, I really like the AFS brisket. I'm sure that was a result of the plane water. I will be using Biplane water on mine tonight. Cheers
Tri Plane water is too extreme. Good call 👍
I imagine that Ry goes to a meeting and talks about how great meat is for three hours with other meat enthusiasts. 🍖
That's why we call it a meating :)
@@CookingWithRy 😅
Great intro
Great video. I only have the Weber kettle which I use for bbq and smoking. I never did brisket on it but I might give it a try after this video. I normally use the snake method for long cooks, however with the size of the brisket the meat will probably be over the coals. Would that be an issue? For brisket the slow and sear or the one you are using is probably better however I always try to cook with the equipment I have so any tips are welcome.
That’s why I rarely use the snake method because it can put direct heat under large cuts unless you shift the meat. I’d use briquette baskets. Done that many times 👍
Looks so good. Have you ever done just a point, if so, what do you think compared to a full packer?
I can never find just the point. Only flats and full packers.
Great video. If I may ask, what type of grate I'd that on the Webber? I definitely need that. Thank you.
It’s listed in the video description. From Malory 😊
Ry have you ever had to change out the intake vent on your Kettle? I just did that to mine and it’s so nice to have a smooth one-touch system again. And the dampers are nice and tight again.
Yep. Sure did. Did a video on it recently.
Nice vid. I like stress free cookouts. 😝
Quick question tho, where did you get the awesome grill grate. I know you mentioned the slow and seat from SNS Grills but how about the grate?
That’s listed in the video description. It’s from Malory. Love it 👍
@@CookingWithRy thanks for the super fast reply sir. Totally appreciate all you do in your channel.
Ry, I have a question. I love smoking pork ribs, definitely my favorite piece of meat ever. I love putting a brown sugar rub on them and I also love the flavor of apple wood on pork but I’ve never used apple wood on some brown sugar rubbed pork ribs. Do you think the brown sugar and apple wood combination would be too sweet or do you think it will taste amazing?
I've used apple wood many times with just what you describe. I love the combo :)
Hi Rye. Could you demonstrate a brisket on a Weber for an overnight cook. Somewhere I read about this but I would not know where to start. Start what time? What oven temp? At what temp you pull and rest.? Any advice would be appreciated.
I probably wouldn’t do an overnight on the Kettle, personally. It’s totally doable, but I’d enjoy other cookers for that. But if you do, remember it’s all about Time and Temperature. Time + Temperature = Tenderness. So you’d use the same cooking temps that you would on any cooker. The main difference with the kettle will be fuel management. You’ll likely have to add more fuel at some point.
That looks delicious! I’ll take a few slices!
I like your foil ball trick. Briskets on the kettle scare me, it is a size thing.
Awesome video! Most videos I’ve watched on trimming always talks about trimming aggressively. Can you comment on how that really thin part of the flat turned out? I’m going to be doing a Wagyu Brisket next weekend and there is quite a thin part to the flat, but I really don’t want to trim it off because of how expensive a piece of meat it is. On a regular brisket it would maybe be a couple bucks worth of meat but on this one it’s probably closer to $10 is just be trimming off and I don’t at the moment have a setup for making burgers or sausages.
The very tip that was thin was a little like a burnt end. Personally, I loved it. Toss it in some sauce and enjoy that crunchy bark 😋
@@CookingWithRy this is exactly what I was hoping you would say. And I’m thinking that it being Wagyu and very well marbled should help it out even more! Love your videos!
@@Rossco84 Enjoy that wagyu brisket :)
Just wondering what charcoal you like to use for Low & Slow? Which produces the cleanest smoke?
I usually use regular Kingsford.
Hi Ry. That slimmer flap that you chose to not cut off: could you have rolled it under the brisket to make it thicker to cook evenly or would the shrinkage make that pointless?
De-stressed BBQ, you own this niche!
Not sure. Might be worth a try next time 👍
How do you keep your cast iron grill grates so clean?
I just brush them after each cook and occasionally use a plastic scraper to get any really big bits off.
Great video. Where did you get your apron from?
I'm not even sure. Probably Amazon.
@@CookingWithRy Thanks
What torch do you use for starting your coals?
SearPro.
Do you get better bark when you leave it uncovered overnight?
I haven’t noticed that in particular.
Ry, I do all of my brisket and pork belly on the Camp Chef Woodwind 360 and cook between 220° and 275° and have tried to wrap in paper at, or around, 165°. I usually season a day before with a brown sugar/espresso/salt/pepper/garlic and onion powder.
The rubs are always amazing, but, no matter how long I let my meat rest after the cook, it always ends up fatty. There's never a bark per se.
I'll even let it sit overnight in the oven at, or around 165°, for 10 to 12 hours.
Any suggestions?
I have a limitation of letting things just sit outside because we have a lot of bears here in the mountains.
I’d suggest letting it go unwrapped longer to maybe set the bark. Maybe wait until you actually see the bark color you want.
@@CookingWithRy thanks Ry
Newbie here. On the Webber, do you put the fat side down? I hear so many people say fat side up so the fat juices can soak into the meat?
I personally do fat side down. I explain my reason in the video 😊
I see you have a thermometer underneath your vent. I'm going to add one to my kettle. I've seen them placed opposite the vent as well. Is one side better than the other , or is it just personal preference?
I wanted it on the vent side and opposite the included lid thermometer 😊
Is that so you can control your heat better on the smoke side?
@@leonardwhittemore5805 It's really to know the temp closer to grate level on the food side.
How different would be smoking just the "flat"? I saw a decent priced flat end of a brisket, and I thought that would be pretty good for my wife and I.
Same process, but I'd leave as much fat as possible on the cap and wrap it maybe a little early. And definitely save that juice :)
@@CookingWithRy Thanks for the reply! Briskets for some reason are intimidating, but I think time... lol. I'll be rewatching this video several times for reference!
I did a 5 dollar pork butt the other day on the pellet grill long enough to get some bark.Then put it in the slow cooker till falling apart.Stay focused on the end product,,not being a competition cook.
Those of us true weber dudes wrap it an get drunk the weber won't burn it in Denver I could leave brisket done in the winter cooked sat night never removed from my kettle open tha lid fill one basket reheat Fri of next week an it perfect did it 100 times
I'd like to get a popular opinion on this,
I don't compete in cooking, just a dude at home who likes to cook and researches it and practices it. It's my hobby for sure. You said "were not gonna super trim this brisket, this is for friends and family not judges" while I agree with that I could care less what a judge thinks of my food. My friends and family are who I want to show off for. Do you think most hone cooks feel that same way? Do you think that home cooks best food is better than competition food because of that reason ocassionally?
I don’t think anybody is getting a brisket done early lol
Acceptable Floppy State
If fat is flavor, why trim the fat?
Because not all of it renders and becomes tasty. Some just stays hard and...fatty.
I'm lazy enough to ask my butcher to trim it