How To Smoke A Brisket On 26" Weber Grill | Advantages to Overnight Hold?
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- เผยแพร่เมื่อ 4 ต.ค. 2024
- Let's smoke a brisket, low n' slow. Ill be using the @SnSGrills slow n sear XL on my new 26” Weber Kettle! Watch my very first low n' slow cook with this beauty, and what better protein to put to the test than a mouthwatering brisket!
In this video, I'll be taking you through the entire process from start to finish. This brisket is going unwrapped. shoutout to @QuintNelson for suggesting the unwrapped approach for this cook.
I'll be giving it a overnight rest so we can enjoy the next day. But why the long rest? Stick around as I answer all your burning questions and explain the advantages of this method.
Thanks to @randyshifter and @googiecue for their tips and advice on holding a brisket using a sous vide.
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Wow. I never heard of using a souvide machine as a warmer for brisket. That’s a great technique and it saves a lot fuel. THANK YOU for sharing your knowledge! Much appreciated.
it works, really, really well. it's scary to think the bag will burst on you which is why it's important to double seal and maybe even double bag
Great work Sal! Brisket looks delicious
Thanks brother!
That brisket turned out fantastic in that 26-inch kettle, Sal! I do love brisket!😋😋😋
I loooooove the 26”. Fun fact: it’s been my dream kettle for 10+ years, I’ll have to do a dedicated video for this grill cause I am very excited about it
Definitely looks fantastic Sal, turned out perfect! I don’t recall you drinking 😂. Definitely a success! Cheers bro. 🍻
that was a very wild day to say the least🤣
Great video! I've let my briskets rest for 12 hours in the oven and on my SNS (using the Fireboard Drive) at 140. I tried wrapping and resting immediately after hitting 195, but it turned out overcooked. Personally, I've had better success letting it drop into the 160's before resting. I just got a sous vide with a container, so I'll have to try this.
Yes! I just did the sous vide rest again and did two changes with the brisket. 1) Let the brisket come down in temp BEFORE resting. 2) I also removed the brisket from the cooker before it was tender. I removed at 195. It was perfect.
I am Going to try removing at 190 next time since that’s another number I heard people doing with a hotter holding temperature
@@SJCOOKS Awesome! That's great to hear. I'd be curious to see what difference pulling at 190 would make.
Cool experiment! I'm actually doing my first overnight hold on brisket next week for a catering gig but will probably do it on an electric smoker since its 2 briskets. That 26" kettle performed awesome bud!
overnight holds are a game changer. I've been doing mine in the oven for quite a while but didn't like how it heated up the house and since the house some like brisket, I kept waking up in middle of the night hungry lol!
That brisket looks amazing! Great cook 🔥
We loved it! thank you!
Looks awesome , the sous vide hold is my go to as well!
I am a fan of this method/hold now. for sure!
Great cook Sal - I am a big fan if the B&B briquettes
Yah I didn’t even mention those in the video…But I should have! They always perform well. Hot and fast, low n slow…plus they are a steal if you get them at $10/bag at Walmart
Sal I love your 26” Webber! The brisket looks fantastic! You don’t have to have a sous vide to let it rest over night do you?
No you don’t. I usually held it in the oven overnight. Set at 150-160 if it goes that low. The main problem with that is your whole house smells like brisket during the night and it gets the house pretty warm.
Awesome video Sal!!!! 😎👍
Thanks bro!
I like trying different rubs, I"ll have to try It"s Incredible.
It’s a great all purpose rub. I am a big fan
yes, I want to long rest my brisket. I use a cooler but thats only good for 4 or 5 hours and the oven is to warm. I need a plan B. I have a 26 also.
Look into sous vide holding. The next step up is food warmers but they are expensive and not really worth the price if you need the occasional brisket hold.
Looks awesome Sal I’m licking the screen 😂
Haha! Thanks Raul!
Great vid. I'm a beginner and will be attempting my first brisket on my Weber as well and been seeing different vids for tips and tutorials.
I have a question (might be a dumb one) I see that you lined the bottom of the kettle grate with foil paper. Will that affect any air flow from the bottom vent? I like that you did that but wanted to ask. Thank you in advance!
good question! the foil is only covering the area right underneath the brisket to collect drippings and makes for easier cleanup. The grate right underneath the charcoal is clear for airflow. I hope that helps.
I am really trying to motivate beginners on my channel to start grilling or cook more so I am very happy you are making your first brisket. I know there's a ton of info out there but keep it simple and I am sure it's going to be delicious. good luck and enjoy!
@@SJCOOKS THANKS for your info!
Just ran into your channel brotha and let me say, you have great content. Any advice on holding a brisket? In an oven that only goes down to 170?
some ovens with digital readouts, you can actually adjust the temperature so it goes lower than 170 by lying to it and telling it it's running 20 degrees hotter than it actually is..this way it tricks it into running cooler. use a standalone thermometer to verify you are running lower. Look up the make and model of your oven on youtube to learn how to make the adjustment. obviously, remember to correct it when you are done otherwise next time you use the oven, it's going to be off by 20 degrees
It’s less
Accurate than sound vide. The oven will fluctuate below temp and above temp to get to mean temp.
Great tip on the sous vide! Is that the SNS XL or are you using the SNS from your 22?
slow n sear xl, plus drip n griddle and easy spin grate!
Good looking brisket man
Thanks James! hope all is well with you bro!
@SJCOOKS it's good man im bless. Hope to get back to making videos asap
Did you let the brisket cool off before sous vide, If so to what temp? I think you could’ve have gotten a better result if you pulled it a bit earlier before probe tenderness maybe at like 195
no i didn't. but I did get the advice to pull earlier so during the long hold, it should finish rendering and getting tender. I'll have to try that next time. I was actually told to pull even earlier than 195. like 190 or something.
Did you get that nice of a smoke ring by not wrapping at all you think? Liked the video.
I appreciate you!
as far as the smoke ring, I am not completely sure to be honest. i've gotten smoke rings like that with wrapping. th-cam.com/video/ptna1lWu6YA/w-d-xo.html
...but then about 2 years ago, I made a brisket for this channel that got no smoke ring. th-cam.com/video/fcNfEEBdmBM/w-d-xo.html
basically the same process. the only difference was the brand briquettes I used.
Nice brisky...looks like the 26" is the way to go! 👀 🥩🥩
If I were to do it all over. I’d get the 26” Weber and pair with a small grill for everyday small stuff like the 18” jumbo Joe…or heck even a small gas grill would make for a great sidekick to the 26”
Nice 👍🏽
Thanks taking a look!
Nice brisket cook Sal! That long hot rest is the ticket!
yes Sir!
excellent!
Thank you!
how long did you let it rest after you let it rest (sous vide)?
Not very long. Maybe like 30-40 minutes between the time I took the brisket off and when I sealed. Looking back, i should let it sit and let the temp come down to 160-170 before sealing it and holding in the sous vide.
Where did you get the wood vent handle?
I bought this kettle used with the handles but I talked to orignal owner and said "River city woodworks" they are on Facebook. Email me if you want the link to their page
Cool
thanks!
What the Hell does sous vide have to do with BBQ??????
The video shows that I held the brisket in sous vide overnight because I was serving it the next day. I don’t have a food holder and sous vide is a great way to hold. Holding your brisket at a safe temperature for 8-12 hours makes for an excellent juicy brisket.
It is a good idea, as long as you maintain the water level and temps consistently. A long hold can help. All the sous vide does is act as a thermostat for the water bath to hold the brisket at a set temperature.
when i started long holding my brisket, it was a game changer for me. Much better product and you have freedom on WHEN to serve it. I know majority of the bbq joints hold their briskets in food warmers. I can't really justify the cost for one so I've been using the oven. problem with oven is hard for me to sleep when the house smells like brisket lol and it really heats up the house. Holding it with sous vide, seems like a good compromise and it's a good tool to have for the home cook.
@@SJCOOKS it makes sense. I know of people who get electric Smokers second hand to use them as holding ovens. It needs the lower heat, and if it works do what works.
It's way over cooked.
A bit yes. First time using the sous vide hold, I have since learned to take out it out sooner to compensate for the overnight hold.
Beautiful brisket Sal, I've been wanting a sous vide system, so I guess I need to bite the bullet.
it's good for holding. reheating leftovers.I kinda dig it for steaks too. I know i need to experiment with cooking more foods on it though.