Dude, I followed your instructions as closely as possible and I got rave reviews. I made three critical errors, though: 1) I bought a prime Costco brisket, but it had a ton of fat on the meat side, 2) I coated the entire thing in a rub I bought, but it came out waaaay too salty/spicy, 3) I didn’t do a temperature calibration in ice/boiling water of my probe thermometers. On point 1, I’ll do more research and look for a leaner cut in the future. I have a small, full kitchen knife and it took me like 2 hours to trim. I resorted to kitchen shears after the first 1 1/4 and it went much faster. 2) research the run and make sure to apply a little more sparingly. 3) test the probes. I couldn’t fully trust the probes, so it was more of a fight to get up to 250 and maintain it. Overall, the meat came out fantastic. First time smoking anything and to pull it off on a gas grill was the icing on top. Had a guest who has a charcoal grill and a Traeger tell me I had more balls than him trying and pulling it off. Definitely an adventure and something to build off of. Thank you!
This is great! I have a 25+ year-old Weber genesis gas grill I’ve always wondered if there was a way to do a smoked brisket on it and I’m going to try this for an October party in a few weeks. Can’t wait.
smoked my first brisket this past weekend. brisket came out great! thank you for taking the time to share your knowledge and having resources for us newbies. following your rules, it’s not such a daunting task to have great brisket after all. 🍻
This is AWESOME!! Our first brisket came out with a really nice smoke ring!!!And the Cuts Temperature sheets are so useful!! We are currently “smoking” our second now!!
My God man! You have the patience of a saint! Outstanding video. Short to the point all relevant points made. Not a lot of chatter,and at a pace that puts ya to sleep. I'll definitely be checking out all your vids. Thank you. And man what a tasty looking end product. I gotta go know. I'm headed to the butcher.
Thanks for the video. I had a question though. Does the weight of the meat effect the amount of time you keep it in the smoker? I am planning on smoking a 4.5 pounder on my grill first.
Thank you very much for making this video!!!! I have been wanting to use my Gas grill to try smoking and this helped me immensely. Thank you for sharing your website that points out all the cooking temps & times. :D
Thanks Shane for the video. This is the information I needed to see to get an idea of the full process. It’s probably still outside my comfort zone for now. But I’m bookmarking this for when I decide to smoke for the first time.
It seems daunting, but I would encourage you to try it! If you don't want to try such a large cut, then you could try a tri-tip instead. The same exact cooking method would apply, just less time!
you sprayed the top side with water ... do you also roll it over and spray the muscle side with water ? ... and do you keep flipping while smoking ... or do you always keep it muscle side down ?
Hey neighbor that’s a great looking brisket and really low shrinkage. Bravo!! I bet dad was looking down on you and thinking when Shane was my neighbor I usually got some. Lol he was a BBQ snob and he always had great things to say about your seasoning and your snacks you had him sample. Thank you for thinking of dad when you lived by him. You did well with “Propane and propane accessories” as Hank Hill would put it.
Good summary, I used to cook a brisket like this from time to time and it does work great. The only problem is that the grill got coated internally with so much soot and grease that when I eventually did a high heat burn off after grilling. The entire grill caught on fire, with flames enveloping the grill entirely. I thought it was going to burn my covered deck down. Get the fire turned off and eventually it went out. It was the nastiest, foul smelling smell I’ve ever smelt. It seemed to be embedded into the metal of the grill. I wound up replacing the flavored bars, the deflectors and the grades and power washing/scrubbing the grill body like crazy, I did not think to put a pan under the brisket like you did so that definitely would’ve helped. All I’m saying is be careful if you do this too many times.
I'd like to ask you, what type of wood are you using ? Do you pre-soak the wood, and have you used pellets in the smoker box? I've just received the box today and I can't wait to use it.
In this video, I'm using some splits of red oak. I never soak the wood because it impairs combustion and you get all those low-heat acids and off-flavors that come from a smolder vs a burn. Pellets would work great! Thanks for reaching out!
Hey Jimbo! I would never cook a brisket to less than 195, my preference being 205. The rest makes all the difference when it comes to moisture retention in my opinion! Thanks for reaching out!
You stated that the smoke flavor is about 20% less than a standard offset smoker. What if I doubled up on the smoke? Use 2 smoker boxes instead of 1. Or would the smoke be overpowering?
Holy hell this looks great. Dont know if i can wait an extra morning to start digging in lol, but forsure trying this for my first time before upgrading from propane to a smoker
Great video. I was wondering tho if you take it out of the oven and slice it in the morning how do you warm it for dinner? Just in the pan covered in foil?
I do not. I cook it the whole way fat-side-up so the bark on the fat is taken care of. This is my personal choice because I love the bark that is formed on fat. Thanks for commenting!
Used your method for BBQ/Smoking 2 12.5 LB Briskets at the same time( did not inject) . Temp was 225-250 ..sprayed every 60 minutes after first 2 hours. Didn't check internal temp of meat early enough. After 5 1/2 hrs , internal temp was 195 degrees.F. Removed and wrapped in butcher paper .At that point now.will keep in cooler with towels for a few hours and then . Will put in frig overnight as event dinner is tomorrow at noon so will warm up for a few hours before. Will advise outcome however WHYwould the internal temp be that high so early? First time in a long time brisket smoker.
How close was the brisket to your one and only burner that you would have been running? Perhaps it was too close and smoked it a bit too fast? Also check your probe thermometer and calibrate it with ice water and boiling water. Also can you provide the results of your brisket that you wrote about? Tenderness, moist or dry, rubbery? Etc
The internal temperature as well as the color. Normally a mahogany. My brother used to do this using liquid smoke and a water pan beneath the meat as it cooked.
Exceptionally good content here. And I've subbed! I do have one question. One reason I want to set up a smoker box is that my grill (city dweller in an apartment) tends to run hot. Even with one burner on at low, it sits at around 450 to 500 deg. My thought was that I could get the chips going, bring internal temp up to around 225 to 250, then turn off the propane, filling the smoker box every 45 minutes or so and relying on the heat of the smoker box to keep the temp over 200. The shell seems to insulate very well and I've done cooks where I get the grill temp to 350 and turn it off and walk away just using residual heat. The temp is still around 200 deg 30 mins later. With a bit of wood in a box, I expect that I could keep it at a good temp for much longer. Is this reasonable? What's the lower limit on temp?
That sounds like it may work! I'd be tempted to figure out a way to vent the oven though--maybe prop the door open? Let me know how it works! And if all else fails, find a small electric smoker on craigslist or FB marketplace! Thanks for reaching out :)
Great well instructed video anytime i had a question you touched it lol im excited and i dont even have the brisket yet! If today is wednesday and i wanted to have this ready for a cookout on saturday...when should i start the process?
I like to smoke the brisket the day before an event. You can always put it in the fridge and braise it later! Once its braised, you can wrap it in a few towels and stick the whole thing in a cooler to rest for many hours until your guests arrive.
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Good video, im a beginner at any type of smoking, and not wanting to spend a $1000 on a smoker, and you simplifyed a grill option, thumbs up.
Dude, I followed your instructions as closely as possible and I got rave reviews. I made three critical errors, though: 1) I bought a prime Costco brisket, but it had a ton of fat on the meat side, 2) I coated the entire thing in a rub I bought, but it came out waaaay too salty/spicy, 3) I didn’t do a temperature calibration in ice/boiling water of my probe thermometers. On point 1, I’ll do more research and look for a leaner cut in the future. I have a small, full kitchen knife and it took me like 2 hours to trim. I resorted to kitchen shears after the first 1 1/4 and it went much faster. 2) research the run and make sure to apply a little more sparingly. 3) test the probes. I couldn’t fully trust the probes, so it was more of a fight to get up to 250 and maintain it. Overall, the meat came out fantastic. First time smoking anything and to pull it off on a gas grill was the icing on top. Had a guest who has a charcoal grill and a Traeger tell me I had more balls than him trying and pulling it off. Definitely an adventure and something to build off of. Thank you!
Without question the best explanation for smoking a brisket. Very informative! Thank you!
That has to be one of the most informative videos I've seen on using a gas grill for this type of meat. Thank you. Cannot wait to do this.
Thanks Greg, I'm really glad you liked the video!!
Thanks for post this video. I followed the process and used my gas grill to smoke my first ever brisket. Came out great!!
This is great! I have a 25+ year-old Weber genesis gas grill I’ve always wondered if there was a way to do a smoked brisket on it and I’m going to try this for an October party in a few weeks. Can’t wait.
smoked my first brisket this past weekend. brisket came out great! thank you for taking the time to share your knowledge and having resources for us newbies. following your rules, it’s not such a daunting task to have great brisket after all. 🍻
I won't do this because I already have a smoker....but boy this is freaking impressive....I didn't think this was even possible....Great Job!
Fantastic tutorial, much appreciated, From Sydney Australia
This video gives me hope. I'm definitely going to jump in.
I'm cooking my first brisket today using your method, I an so excited about this!!!
My propane grill has gaps when you close it? Would this method work? Smoke will escape from the openings.
This is AWESOME!! Our first brisket came out with a really nice smoke ring!!!And the Cuts Temperature sheets are so useful!! We are currently “smoking” our second now!!
I noticed most people trim a lot of the fat before and after cooking, but I find cooked juicy beef fat delicious 😊
Great video, thanks very much!
My God man! You have the patience of a saint! Outstanding video. Short to the point all relevant points made. Not a lot of chatter,and at a pace that puts ya to sleep.
I'll definitely be checking out all your vids. Thank you. And man what a tasty looking end product. I gotta go know. I'm headed to the butcher.
I wish I saw this video before I winged it and fought flames lol
Thanks for the video. I had a question though. Does the weight of the meat effect the amount of time you keep it in the smoker? I am planning on smoking a 4.5 pounder on my grill first.
Thank you very much for making this video!!!! I have been wanting to use my Gas grill to try smoking and this helped me immensely. Thank you for sharing your website that points out all the cooking temps & times. :D
You're very welcome, glad to help!!
What do you do with that much meat thats been cooling down all night?
I just picked up a used grill just like this one a couple of days ago. I have got to try this. Thanks so much for sharing your video ..
Thx a lot you have taught me so much. Thank you🇨🇦❤️
Brisket for breakfast
Thanks Shane for the video. This is the information I needed to see to get an idea of the full process. It’s probably still outside my comfort zone for now. But I’m bookmarking this for when I decide to smoke for the first time.
It seems daunting, but I would encourage you to try it! If you don't want to try such a large cut, then you could try a tri-tip instead. The same exact cooking method would apply, just less time!
Good job. We’ll explained!
How long did it take to get the internal temp in the oven?
wow you are a pro! This makes me want to try out smoking
GAS WHAT I SMOKE
Faneto 🤣🤘
Awesome info, thank you!
Great video! Such great advice thanks so much!
Thanks for watching!
you sprayed the top side with water ... do you also roll it over and spray the muscle side with water ? ... and do you keep flipping while smoking ... or do you always keep it muscle side down ?
He keeps it fat side up the whole time. He doesn't flip!
Great job boss. Clear speaking and great basic training.
How long did it take in the oven to get it to the 205?
Hey neighbor that’s a great looking brisket and really low shrinkage. Bravo!! I bet dad was looking down on you and thinking when Shane was my neighbor I usually got some. Lol he was a BBQ snob and he always had great things to say about your seasoning and your snacks you had him sample. Thank you for thinking of dad when you lived by him. You did well with “Propane and propane accessories” as Hank Hill would put it.
Thanks Wayne, I miss that guy!
Good summary, I used to cook a brisket like this from time to time and it does work great. The only problem is that the grill got coated internally with so much soot and grease that when I eventually did a high heat burn off after grilling. The entire grill caught on fire, with flames enveloping the grill entirely. I thought it was going to burn my covered deck down. Get the fire turned off and eventually it went out. It was the nastiest, foul smelling smell I’ve ever smelt. It seemed to be embedded into the metal of the grill. I wound up replacing the flavored bars, the deflectors and the grades and power washing/scrubbing the grill body like crazy, I did not think to put a pan under the brisket like you did so that definitely would’ve helped. All I’m saying is be careful if you do this too many times.
I'd like to ask you, what type of wood are you using ? Do you pre-soak the wood, and have you used pellets in the smoker box? I've just received the box today and I can't wait to use it.
In this video, I'm using some splits of red oak. I never soak the wood because it impairs combustion and you get all those low-heat acids and off-flavors that come from a smolder vs a burn. Pellets would work great! Thanks for reaching out!
Can you do a 10 hour smoke with one tank of propane?
Yes, because it’s at such a low temp.
Never seen any smoke from that pit! You should have sprayed the wood chips when they caught fire!
I hear that the internal temp after smoking can be done to 185 degrees instead of 205 degrees for more juicy meat. What are your thoughts?
Hey Jimbo! I would never cook a brisket to less than 195, my preference being 205. The rest makes all the difference when it comes to moisture retention in my opinion! Thanks for reaching out!
I agree, I like mine around 205 but never under 195! Very seldomly do I stop less than 200(really just depends on different circumstances).
You stated that the smoke flavor is about 20% less than a standard offset smoker. What if I doubled up on the smoke? Use 2 smoker boxes instead of 1. Or would the smoke be overpowering?
LOL
I'm having trouble finding that steel tray. Post a link or search description please? Thanks!
Holy hell this looks great. Dont know if i can wait an extra morning to start digging in lol, but forsure trying this for my first time before upgrading from propane to a smoker
Another great video. Your website resource area is GOLD!
Thanks man! Hope it provides some useful tools!
Great video. I was wondering tho if you take it out of the oven and slice it in the morning how do you warm it for dinner? Just in the pan covered in foil?
I just got a sampler and I didnt even see that injection as an option???? You're killing me smalls! :)
do you flip or turn your brisket over at all?
I do not. I cook it the whole way fat-side-up so the bark on the fat is taken care of. This is my personal choice because I love the bark that is formed on fat. Thanks for commenting!
I have never done anything like this ever lol how easy is it for a first timer? Did you have to switch out tanks during the process
Thank you so much for this! So informative ❤ I’m so glad The Crockers introduced me to you.
Can you use 2 of the metal boxes that hold the wood to get more smoky flavour or more of a smoke ring??
Have you done any cook's using a smoke tube and pellets?
Show me how to bottle BBQ sauce and Seasonings to sell in grocery stores
Used your method for BBQ/Smoking 2 12.5 LB Briskets at the same time( did not inject) . Temp was 225-250 ..sprayed every 60 minutes after first 2 hours. Didn't check internal temp of meat early enough. After 5 1/2 hrs , internal temp was 195 degrees.F. Removed and wrapped in butcher paper .At that point now.will keep in cooler with towels for a few hours and then . Will put in frig overnight as event dinner is tomorrow at noon so will warm up for a few hours before. Will advise outcome however WHYwould the internal temp be that high so early? First time in a long time brisket smoker.
How close was the brisket to your one and only burner that you would have been running? Perhaps it was too close and smoked it a bit too fast? Also check your probe thermometer and calibrate it with ice water and boiling water.
Also can you provide the results of your brisket that you wrote about? Tenderness, moist or dry, rubbery? Etc
Excellent work
Thanks a ton for watching!
Excellent video 😊❤
Am I wrong for worrying about bacteria by leaving it in the stove overnight?
That meat will still be 150 degrees plus wrapped up like that when he opens that foil.
it looks dry
How do you decide when to move from phase 1 to phase 2?
The internal temperature as well as the color. Normally a mahogany. My brother used to do this using liquid smoke and a water pan beneath the meat as it cooked.
Looks amazing
Sensational!
How many tanks of gas did you use
For smoking on single burner I can cook approximately 25 - 30 hours on low depending on temp. Normally around 250 - 275. Hope that's helpful.
Exceptionally good content here. And I've subbed!
I do have one question. One reason I want to set up a smoker box is that my grill (city dweller in an apartment) tends to run hot. Even with one burner on at low, it sits at around 450 to 500 deg.
My thought was that I could get the chips going, bring internal temp up to around 225 to 250, then turn off the propane, filling the smoker box every 45 minutes or so and relying on the heat of the smoker box to keep the temp over 200.
The shell seems to insulate very well and I've done cooks where I get the grill temp to 350 and turn it off and walk away just using residual heat. The temp is still around 200 deg 30 mins later. With a bit of wood in a box, I expect that I could keep it at a good temp for much longer.
Is this reasonable? What's the lower limit on temp?
That sounds like it may work! I'd be tempted to figure out a way to vent the oven though--maybe prop the door open? Let me know how it works! And if all else fails, find a small electric smoker on craigslist or FB marketplace! Thanks for reaching out :)
Great well instructed video anytime i had a question you touched it lol im excited and i dont even have the brisket yet! If today is wednesday and i wanted to have this ready for a cookout on saturday...when should i start the process?
I like to smoke the brisket the day before an event. You can always put it in the fridge and braise it later! Once its braised, you can wrap it in a few towels and stick the whole thing in a cooler to rest for many hours until your guests arrive.
Why am I seeing your face? Less camera time, more instruction 🤙
No thanks 😂