Almost had a heart attack when the little girl screamed when you switched to the cutting board part lol. Thanks for sharing your knowledge, I'll give this a try tomorrow.
If you don't have one, get a instant read thermometer. Wrap the brisket in tin foil or butcher paper when internal temperature is 165. When internal temperature is 205 take it off the grill and let it sit for a half hour,,,, should be good.
Just an FYI, soaking your wood chips doesn't accomplish anything but delay the smoke. The wood has to dry out before it actually starts burning so all you're getting is steam. Use a smoker box or put the packets of chips on a grate above the fire with just a few holes poked in the foil and it will last a while.
Thanks for your info video. I don't know how many briskets I've grilled for my family thanks tp you. No smoke chips though, apple cider is enough taste for me. Thanks again.
You're welcome. Thanks for watching. I appreciate it. If you haven't subscribe, please do. It will help more people to see this video and channel. Thanks again for watching and commenting.
I use my gas grill as a smoker all the time it works great took me a bit to prefect my smoker technique but it works great done full chicken, ribs, pulled pork, and smoked a 3 bone prime rib roast
Hey man, great video I tried this and mine came out great ( 5lbs, ) the one thing I would mention is make sure your smoke packets are truly cooled off before putting them into the garbage. I didnt fully cool mine off and threw them in the garbage but ended up melted my garbage bin, it was totally a rookie mistake on my part but the city i live in replaced it for free, so just a heads up for everyone.
@@CaffeineAndMylanta the first time I did it in 5 hrs I think, but it didn't turn out the way I wanted, I did 2 more times and it took me 8 or 10 hrs I believe at 250.
Thanks for saving my brisket. I wanted short loin for NY strips but sams club only had some prime brisket so i got some brisket and imma turn the point cut into burgers and smoke the lean cut using your method and maybe make some sandwiches!
Sounds good. I was going to pick up a brisket today and smoke it this weekend. Only problem it's going to rain next 4 days here in Michigan. I've always wanted to try a brisket burger. Going to try that. Thanks for the idea and thanks for watching.
I would have implemented use of fire mat to keep from drying out meat, or wrap bottom in foil. Lastly you could had put a small bowl of water in the grill to keep meat moist by steam.
Absolutely.... It was over cooked. No doubt about it. I learned my lesson. Thanks for watching. I've been out of loop for a while. Getting back into the swing of things. Hope you subscribed. I will be producing more videos in the near future.
Cooking my first brisket thanks for the knowledge! Yeah I'll never forget Pine Knob, carrying kegs of beer over the bag fence and partying with your favorite bands. the good old days.
Thanks for posting this video. Everytime I see Costco do brisket on sale I was wondering can I cook it on my grill, no I can. Btw, you need a good knife to match with your bbq skill.
Hahaha you got that right. Don't know why I used that knife. Was at my friends house. She didn't have any good knifes. Don't know if you noticed but I had it upside down when I started cutting. I was so tired. only slept a few hours the night before. thanks for the feedback and watching.
2 -3 hours. They do sell tubes you can fill and you light the end. A lot of people use those. I just keep wasting aluminum foil.... but I've got it down to about 3 hours if i soak them, pre light them and make them thicker. Sorry for delay in response.
I kept it at 250 the entire cook. Took brisket to 165 internal then rapped it. Then took it off at 210 but should have stopped just over 200, like 203 max....
Seems to me the key to this method for brisket is the horizontal burners for indirect cooking and not vertical as most gas grills where convection will create a massive cold spot on the opposite burner end. Anyone have any thoughts on that?
A great video, sounds like they can’t wait to dig in, looks very, very tasty! Great comments! One quick question, was that parchment paper you used? Thanks!
The paper is used to wrap the brisket once it reaches 165 degrees internal temperature and has a nice dark bark on the exterior. The paper keeps the brisket moist and reduces the chances of burning the exterior. Done cooking once you hit 205 degrees internal temp. Thanks for watching!!!
Next video : how to slice your brisket ( use sharp side of the blade) lol nice video...I cooked my first brisket a week ago and it turned out nice...been on a brisket rabbit hole ever since...
LOL Hilarious... When I started to cut it, I thought it was super tough. Thought I messed up. Then realized I had the knife upside down. I was so tired. My girlfriend asked if I could smoke a brisket. I said sure, but I didn't know what I was getting into. I didn't realize it was a 12 hour deal. Only had 2 hours sleep the night before.. lol Came out pretty good. Not too bad. Thanks for watching.
I was looking for this very demonstration on an older Weber gas grill. I have a late 80s Genesis 3 and was wondering how well you can low and slow on it. I usually do my chuck roasts on a kettle (it's the poor man's brisket.) Temp control can be fussy and annoying that way. Also, a pro tip - instead of wrapping in foil or paper, I just throw my roasts into a disposable foil pan with some boiling hot beef broth or coca cola. Easer to beat the stall.
Love that grill so much, I bought another one a few weeks ago. Now have two. In my video I used the back burner. Now I use the front when smoking something big like a a brisket, turkey or ham. It keeps temp really well as long as I keep the lid down... lol I laugh because my Spatchcock turkey video, it was 30 degrees out and I got this new internal temp thermometer and I checked the temp way too often and the temp crashed and I ended up burning the bird. I think this grill keeps temp really well. Another thing I grill a lot is chicken wings. I put them down the middle from left to right. Put front burner and back burner on medium and leave the middle burner off. Indirect heat works great on the wings. I know your burners are front to back, so you can do the same thing using the left or right or left and right. Also, I always preheat oven with all burners. Then shut those off and let temp stabilize before I put food on. I use two thermometers. The built in and a mobile one. Hope that helps. Love the webers. My 20 year old units (have been updated with new grates, etc) are nicer than some of my friends new ones. Built better for sure. Thanks for watching. Please subscribe and share with your friends. Have an awesome day!!!
@@flamethrowergrill Ah yes, I did notice you used the back burner and on some forums they say to use the front. I did a test the other day and my temps hold around 255 with just the front burner on low (my burners are configured the same as yours) and ambient temperature was around 75f. Already hot here in AZ. And yes, the older Genesis models are monuments to quality engineering and parts are still available! Took a lot of work to get mine cleaned up (over 25 years old) but dang, she cooks like a dream. May just try a chuck roast on it in a few weeks.
Hey, I have the same exact grill. Never considered the crossed grills. I usually use the front burner for the heat, because my middle burner is slow to ignite.
205 but i think i should have stopped a bit earlier. after sitting for 30 minutes it was near 220. Slightly over done. Next time stopping at 195. I will check my notes to make sure i'm correct on that.
You're intentionally bringing the meat closer to room temperature. Its common practice that cold food going on the grill is tougher. You want to "temper" your food.
Just water. I really never thought about using anything else, but now you have me thinking. Could we get more flavor if we used something else? Hmmm? Good question. Thanks for watching.
@@flamethrowergrill I don’t know now. I watched a few videos on brisket to rehash what I know and maybe learn something and a pretty smart guy said it will give you white smoke. I may mix a small batch of bourbon with unsoaked wood so I don’t get white smoke.
I went by the instructions presented here and my brisket turned out very tender and delicious with one exception. Too much salt. Probably was my fault but when he took the lid off & poured it on, I thought I should do that too. Very good instructions but don’t go too heavy on the salt!
Gonna try this today I have a small smoke tube my only question is my grill maintain temperature @~300f when closed could I go for 300f will it dry out the meat ?:p
You should be fine. After the first hour you should definitely sprits it to keep it moist during the first half of the cook. Also, you'll need a digital thermometer to check the internal temp. You'll need to wrap it in paper or aluminum foil once it hit's 160 degrees. Maybe even 150 if it looks like its burning. However, they do turn a dark brown almost black anyways. I would spritz it every 30 - 45 minutes. After you rap it, bring it up to 200 degrees then pull it off the grill and let it rest a half hour to an hour. I use a towel to insulate it so it cools down slowly. I also put it in a cooler if I'm going to let it rest an hour. Good luck and let me know how it goes! Thanks for watching...
I think it would be best to run the front burner rather than the rear. Your exhaust vent is at the rear so the smoke isn't being properly drafted over the meat.
OMG! you might be right.... This is a GREAT tip. Thank you. I'm going to try this. I have been having temp issues and not knowing why. This may be the solution. Thanks for watching and the tip!!!!
You should probably have a full tank when you start or a backup. I don't use a full tank but depends on your grill. It is about 11 - 12 hours of burning with warm up. However it's low temp and only one burner on my grill. You should be fine with less than one tank, but don't take the chance. My guess is less than 1/2 a tank. Thanks for watching
@@flamethrowergrill Wow thank you. I'am cooking on a 4 burner Char-broil gas grill with hickory wood, holding a steady 250 with one burner on medium. How long do you think it can last?
@@chaddeciantis Was up there a few time over the last month. Think I'll be up there August 3rd to see Phish and the 10th for Incubus..... Love the Knob!!!
You nailed it... It definitely was overcooked. At that time I didn't have proper internal temp thermometers. Was still good but dryer than it should have been. Learned a lot.
Not that much actually. When you're smoking it's usually low and slow. This video I think I was at 225 or 235 degrees using only one burner. I think you could do two or three on one 20lb tank but not positive. I've never measured consumption. I just know after a brisket, I can still grill many times. Does anyone else out there know how much gas on a 10 to 12 hour brisket smoke?
The vinegar, or any other type of spray, is used to keep the bark moist while the brisket is uncovered. Sorry for the late reply. I was unavailable for a little over a month. Thanks for watching.
haha... yep. Had no idea what I was getting myself into. It is a girlfriend so that made it worthwhile later on... lol Hey scott, can you smoke me a brisket.... oh yeah sure. only had about 4 hours sleep because didn't realize it was over a 10 cook. haha Thanks for watching. YOu ever smoke?
Next time put a water pan (small) so you don't have to "soak" it when you spritz it. And please learn how to wrap a brisket...lol! I am a Texas pitmaster for just over 50+ years. Oh, and get your self an instant read thermometer....
Haha.... That was my first one... lol. My girlfriend calls me the evening before and asks if I can smoke a brisket for her family the next day. I said I would try not realizing it's a 12 hour project. I literally had 4 hours to learn and prep, sleep 2 hours, then smoked, delivered and served. Am a rookie as you can tell.. I do have instant read now....
Yeah.... that's what I thought the first time. Was like WHAT? It's a bit time consuming.... but worth it. I use it as an excuse to just chill for a day.... lol
Depends on the person and the type of fat. Myself I love beef and pork fat, so I don't even trim my brisket. Fat marbling is what you want for smoking. That's fat in the muscle, not the fat sitting on the outside. When smoking you want a well marbled cut.
Yes. Fat is flavor. I trimmed that a little too much. I wanted to keep about a 1/4 inch of fat on the brisket. But under pressure, went too fast. You just want to avoid large thick pockets. They won't render down thoroughly and will be a big nasty glob. You'll want to trim them down.
Sort of. I did the prep stage were I trimmed and seasoned. I then did the first segment on the grill. The second segment on the grill I started spraying with a solution. After that was the wrap stage. Then the final was the resting stage. I don't think I pointed that out in the video... Hope that helps. Thanks for watching.
Just like to cook it low and slow. I hope the thermometer is correct on my bbq. I think if the temp is at 225 or so it shouldn't matter if its winter or summer. But something to think about. I think that cook time was a little of 10 hours or so. Thanks for watching
@@flamethrowergrill good thing you didn’t try pushing down with your hand lol. All in all looks like it came out great! I have to try it sometime 👍🏼 great video!
Oh yes.. We ate the whole thing that night. Everyone said it was very good. Was my first attempt at smoking a brisket. It came out pretty good. I think it was overcooked about 30 to 60 minutes. It was moist and had tons of flavor, but I think it could have been much juicier if I took it off the grill earlier. I also would add more smoke to the grill.. Thanks for watching....
As always, the flat looks dry as hell. Why didn’t you display the slices of the flat. The point is bullet proof due to the high fat. What’s the point of even cooking the flat?
Yeah I know.... Had no idea what I was doing. Was my first attempt. My girlfriend asked me if I could do a brisket.... I said SURE no PROBLEM! Then at 10pm the night before started researching how.... Then I realized I had to start it in 5 hours.... lol OMG!!!! I got 2 hours sleep. It came out ok but not great. Thanks for watching and I do appreciate your feedback. Hope you watch again. I haven't posted in a long time but am back now.
Haha... Yep! No doubt it was. All cleaned up know. It's very old. An oldie but a goodie. I went way to long between cleanings and I also repainted the exterior. Looks better now. Thanks for watching...
@@flamethrowergrill when it comes to the grill I clean everything except the actual rack. Cleaning the rack is suicide because it destroys all the seasoning that has accumulated on the rack from all the previous grillings
@@GretaVanZeppelin1996 Yes... I've learned to season it like a cast Iron skillet. I just scrape off the debris and started using Grape oil to season it before and after every use. Grape oil has a very high temp tolerance...
Hope you like the show.... Please Like Share Subscribe and don't forget to Comment... Thanks for watching
Just the video I needed! All this time I thought I needed a charcoal or pellet smoker to smoke meat. Thank you so much :)
@hankhill4431 165 or so....
Almost had a heart attack when the little girl screamed when you switched to the cutting board part lol. Thanks for sharing your knowledge, I'll give this a try tomorrow.
Thanks I’m only 17 and im cooking my first brisket tomorrow!
Good luck.... That's awesome!!!
If you don't have one, get a instant read thermometer. Wrap the brisket in tin foil or butcher paper when internal temperature is 165. When internal temperature is 205 take it off the grill and let it sit for a half hour,,,, should be good.
Stacking the grates is a wonderful idea! Tnx!
I cooked this today on my gas grill, and it was unbelievable! Everybody loved it. Thanks for posting this video.
Yay! Awesome. Glad to hear it. Thanks for watching....
Just an FYI, soaking your wood chips doesn't accomplish anything but delay the smoke. The wood has to dry out before it actually starts burning so all you're getting is steam. Use a smoker box or put the packets of chips on a grate above the fire with just a few holes poked in the foil and it will last a while.
You are right. I've come to learn that by trial and error. Thanks for watching....
Or do the wet and dry packets on the burners for delayed smoke
I do about half dry and wet wood chips. Dry on bottom. I have noticed the smoke will last longer.
Thanks for your info video. I don't know how many briskets I've grilled for my family thanks tp you. No smoke chips though, apple cider is enough taste for me. Thanks again.
As a matter of fact I have one going right now.
Thank you for the step by step!
You're welcome. Thanks for watching. I appreciate it. If you haven't subscribe, please do. It will help more people to see this video and channel. Thanks again for watching and commenting.
I am so excited to try this tomorrow. I have the same brisket. I'm going to prep tonight and grill 1st thing in the morning.
Love it! You got this girl… Let me know how it goes.
Very instructive. Thanks for sharing. Your learning process helps the viewer anticipate bumps in the road. Thanks again.
Thanks for watching. I'm not a professional chef and make a lot of errors, but I keep trying to improve. Thanks for the feedback!
I use my gas grill as a smoker all the time it works great took me a bit to prefect my smoker technique but it works great done full chicken, ribs, pulled pork, and smoked a 3 bone prime rib roast
Awesome. I'm trying to make it better. What type of wood do you use and how do you burn it?
This looks doable. I am definitely going to try this out Labor Day weekend. Thanks for the lesson!!!
Give it a try. That was my first attempt. I'd cut back the cook time about 30 to an hour for that size brisket. Good luck and thanks for watching....
Hey man, great video I tried this and mine came out great ( 5lbs, ) the one thing I would mention is make sure your smoke packets are truly cooled off before putting them into the garbage. I didnt fully cool mine off and threw them in the garbage but ended up melted my garbage bin, it was totally a rookie mistake on my part but the city i live in replaced it for free, so just a heads up for everyone.
Haha... OMG. That's funny. Made many mistakes like that myself. I picked one up of the ground and burned my hand...
Thanks for watching!
How long did it take your 5lb brisket to cook?
@@CaffeineAndMylanta the first time I did it in 5 hrs I think, but it didn't turn out the way I wanted, I did 2 more times and it took me 8 or 10 hrs I believe at 250.
Thank you much for taking the time to creat this video! I appreciate it.
My pleasure!
Pine Knob....old school! Nice work.. trying tomorrow.
Awesome!!! Good luck. Let me know how it goes...
Thanks for saving my brisket. I wanted short loin for NY strips but sams club only had some prime brisket so i got some brisket and imma turn the point cut into burgers and smoke the lean cut using your method and maybe make some sandwiches!
Sounds good. I was going to pick up a brisket today and smoke it this weekend. Only problem it's going to rain next 4 days here in Michigan.
I've always wanted to try a brisket burger. Going to try that. Thanks for the idea and thanks for watching.
I would have implemented use of fire mat to keep from drying out meat, or wrap bottom in foil. Lastly you could had put a small bowl of water in the grill to keep meat moist by steam.
Good advise.... Thank you...
So in hindsight what would you change? Lesser time on the grill?
Absolutely.... It was over cooked. No doubt about it. I learned my lesson. Thanks for watching. I've been out of loop for a while. Getting back into the swing of things. Hope you subscribed. I will be producing more videos in the near future.
The brisket still tasted very good. The party loved it... wasn't much left at the end....
Cooking my first brisket thanks for the knowledge! Yeah I'll never forget Pine Knob, carrying kegs of beer over the bag fence and partying with your favorite bands. the good old days.
Hope it came out great. let me know... Thanks..
Thanks for posting this video. Everytime I see Costco do brisket on sale I was wondering can I cook it on my grill, no I can. Btw, you need a good knife to match with your bbq skill.
Hahaha you got that right. Don't know why I used that knife. Was at my friends house. She didn't have any good knifes. Don't know if you noticed but I had it upside down when I started cutting. I was so tired. only slept a few hours the night before. thanks for the feedback and watching.
Any advice on how to indirect brisket with a 5 burner? Should I only have the outside burners going and at what heat dial should I have the grill?
Bout medium
I have burners on one side brisket on the other.
Hey awesome video,how does a whole wrap of wood usually last?
2 -3 hours. They do sell tubes you can fill and you light the end. A lot of people use those. I just keep wasting aluminum foil.... but I've got it down to about 3 hours if i soak them, pre light them and make them thicker. Sorry for delay in response.
What paper was it wrapped in
That is Butcher Paper..... you can use tin foil but most prefer Butcher Paper
Awesome video! What degree Fahrenheit was the grill at?
I kept it at 250 the entire cook. Took brisket to 165 internal then rapped it. Then took it off at 210 but should have stopped just over 200, like 203 max....
Thanks so much! I smoked a 13 pound brisket amd it came out amazing.
AWESOME. Thanks for watching.... I need to make another one this week...
That's epic! How long did it take and how much of the propane tank did you use?
@@42sonja yeh it was awesome I smoked it for about 10 hours and my grill is not propane it’s hooked up to the gas in my house.
I’m going to give this a try. Looks amazing!
Awesome.... Get some sleep.. lol I did that on 4 hours sleep but was worth it. Let me know how it goes. Take pics. Thanks for checking it out.
Seems to me the key to this method for brisket is the horizontal burners for indirect cooking and not vertical as most gas grills where convection will create a massive cold spot on the opposite burner end. Anyone have any thoughts on that?
Hmmm... I didn't think of that. You think it will be a problem for grills that have burners that go front to back?
Turn the left (front to back) burner on and then position brisket towards the burner as he did here. Thoughts?
A great video, sounds like they can’t wait to dig in, looks very, very tasty! Great comments! One quick question, was that parchment paper you used? Thanks!
The paper is used to wrap the brisket once it reaches 165 degrees internal temperature and has a nice dark bark on the exterior. The paper keeps the brisket moist and reduces the chances of burning the exterior. Done cooking once you hit 205 degrees internal temp. Thanks for watching!!!
My Brisket is going in at 4am! Thanks for the tips!
Yeah! good luck. Hope it's awesome. Thanks for watching.
Nice let me try this to my gas grill 👌👌
Did it work?
Next video : how to slice your brisket ( use sharp side of the blade) lol nice video...I cooked my first brisket a week ago and it turned out nice...been on a brisket rabbit hole ever since...
LOL Hilarious... When I started to cut it, I thought it was super tough. Thought I messed up. Then realized I had the knife upside down. I was so tired. My girlfriend asked if I could smoke a brisket. I said sure, but I didn't know what I was getting into. I didn't realize it was a 12 hour deal. Only had 2 hours sleep the night before.. lol Came out pretty good. Not too bad. Thanks for watching.
I was looking for this very demonstration on an older Weber gas grill. I have a late 80s Genesis 3 and was wondering how well you can low and slow on it. I usually do my chuck roasts on a kettle (it's the poor man's brisket.) Temp control can be fussy and annoying that way. Also, a pro tip - instead of wrapping in foil or paper, I just throw my roasts into a disposable foil pan with some boiling hot beef broth or coca cola. Easer to beat the stall.
Love that grill so much, I bought another one a few weeks ago. Now have two. In my video I used the back burner. Now I use the front when smoking something big like a a brisket, turkey or ham. It keeps temp really well as long as I keep the lid down... lol I laugh because my Spatchcock turkey video, it was 30 degrees out and I got this new internal temp thermometer and I checked the temp way too often and the temp crashed and I ended up burning the bird. I think this grill keeps temp really well. Another thing I grill a lot is chicken wings. I put them down the middle from left to right. Put front burner and back burner on medium and leave the middle burner off. Indirect heat works great on the wings. I know your burners are front to back, so you can do the same thing using the left or right or left and right. Also, I always preheat oven with all burners. Then shut those off and let temp stabilize before I put food on. I use two thermometers. The built in and a mobile one. Hope that helps. Love the webers. My 20 year old units (have been updated with new grates, etc) are nicer than some of my friends new ones. Built better for sure. Thanks for watching. Please subscribe and share with your friends. Have an awesome day!!!
@@flamethrowergrill Ah yes, I did notice you used the back burner and on some forums they say to use the front. I did a test the other day and my temps hold around 255 with just the front burner on low (my burners are configured the same as yours) and ambient temperature was around 75f. Already hot here in AZ. And yes, the older Genesis models are monuments to quality engineering and parts are still available! Took a lot of work to get mine cleaned up (over 25 years old) but dang, she cooks like a dream. May just try a chuck roast on it in a few weeks.
@@lightfusegetaway Nice. I just pulled out some Ribs for the weekend...
Super Cool
Thanks.... I'm far from a chef.... just love to eat. Thanks for watching!
Instead of throwing it away, could I save the trimmed fat and use it for frying food? Like how McDonald’s used to cook their fries.
Yeah I should have done that. I remember when McDonalds used to use fat to fry their fries. They were way better then.
Amazing stuff.
Thank you Jimmy
Hey, I have the same exact grill. Never considered the crossed grills. I usually use the front burner for the heat, because my middle burner is slow to ignite.
Awesome!! Thank you for sharing!
My pleasure! Thanks for watching!
What did your internal temp end up being before you rested it.
205 but i think i should have stopped a bit earlier. after sitting for 30 minutes it was near 220. Slightly over done. Next time stopping at 195. I will check my notes to make sure i'm correct on that.
Flame Thrower Grill great thanks for the reply
Did it probe like butter @ 205°?
@@bradhelfrich629 Sure did.. I had an old thermometer with a wide probe and it slid in very easy....
Doing this for Christmas tomorrow. When you let it sit for an hour before grilling, do you let it sit in or out of the fridge?
Russ&Logan ! - outside the fridge
outside. let it cool for an hour and the juices will settle back into the meat.
You're intentionally bringing the meat closer to room temperature. Its common practice that cold food going on the grill is tougher. You want to "temper" your food.
@@donoimdono4868 Outside the fridge for an hour or so..
@@GFG2gifted will let it sit longer next time.
Does the grill still stay on the whole time or do u just use the smoke?
Yes, grill is on the entire time.
What did you use to soak the wood chips
Just water. I really never thought about using anything else, but now you have me thinking. Could we get more flavor if we used something else? Hmmm? Good question. Thanks for watching.
@@flamethrowergrill bourbon for me. Not everyone’s cup o tea but I love it.
@@josiahz21 I'll have to try that. Thanks for the tip.
@@flamethrowergrill I don’t know now. I watched a few videos on brisket to rehash what I know and maybe learn something and a pretty smart guy said it will give you white smoke. I may mix a small batch of bourbon with unsoaked wood so I don’t get white smoke.
I went by the instructions presented here and my brisket turned out very tender and delicious with one exception. Too much salt. Probably was my fault but when he took the lid off & poured it on, I thought I should do that too. Very good instructions but don’t go too heavy on the salt!
I agree. I've been trying no or low salt seasonings now. Thanks for watching and the feedback. Keep grilling and keep improving.
Gonna try this today I have a small smoke tube my only question is my grill maintain temperature @~300f when closed could I go for 300f will it dry out the meat ?:p
You should be fine. After the first hour you should definitely sprits it to keep it moist during the first half of the cook. Also, you'll need a digital thermometer to check the internal temp. You'll need to wrap it in paper or aluminum foil once it hit's 160 degrees. Maybe even 150 if it looks like its burning. However, they do turn a dark brown almost black anyways. I would spritz it every 30 - 45 minutes. After you rap it, bring it up to 200 degrees then pull it off the grill and let it rest a half hour to an hour. I use a towel to insulate it so it cools down slowly. I also put it in a cooler if I'm going to let it rest an hour. Good luck and let me know how it goes! Thanks for watching...
Does the grill stay at 250 degrees Celsius?
It's gotta be Fahrenheit.
Is it celcius or phernhite?
Sorry for the late reply. It is Fahrenheit.
I think it would be best to run the front burner rather than the rear. Your exhaust vent is at the rear so the smoke isn't being properly drafted over the meat.
OMG! you might be right.... This is a GREAT tip. Thank you. I'm going to try this. I have been having temp issues and not knowing why. This may be the solution. Thanks for watching and the tip!!!!
How much propane is needed for the process?
You should probably have a full tank when you start or a backup. I don't use a full tank but depends on your grill. It is about 11 - 12 hours of burning with warm up. However it's low temp and only one burner on my grill. You should be fine with less than one tank, but don't take the chance. My guess is less than 1/2 a tank. Thanks for watching
@@flamethrowergrill Wow thank you. I'am cooking on a 4 burner Char-broil gas grill with hickory wood, holding a steady 250 with one burner on medium. How long do you think it can last?
@@MrSar234 How long *did* it last?
Sweet shirt !
Love Pine Knob.... I live on the Lawn. Have several concerts scheduled this summer. You ever been there?
I grew up in clarkston. Went to bailey lake elementary. Spent my youth sneaking into concerts and skiing the knob.
1990 clarkston grad
@@chaddeciantis cool. I grew up and still live about 45 minutes south of you. Skied the knob many times....
@@chaddeciantis Was up there a few time over the last month. Think I'll be up there August 3rd to see Phish and the 10th for Incubus..... Love the Knob!!!
Like the method . To my eye/taste , it looked a bit overcooked ...😮
You nailed it... It definitely was overcooked. At that time I didn't have proper internal temp thermometers. Was still good but dryer than it should have been. Learned a lot.
the way you hold your knife is YIKES >.
haha... yes. I was very tired. only 3 hours sleep. Thanks for watching.
I was going to do this, but the meat doesnt look tender and it looks dry :--((
You should. It was a little over cooked. Was my first attempt at it. Just reduce your time cooking a bit.
How much propane does this use for a single smoke? 😬
Not that much actually. When you're smoking it's usually low and slow. This video I think I was at 225 or 235 degrees using only one burner. I think you could do two or three on one 20lb tank but not positive. I've never measured consumption. I just know after a brisket, I can still grill many times. Does anyone else out there know how much gas on a 10 to 12 hour brisket smoke?
Little dry or na?
Was still moist by not as much as I would have liked. I over cooked about a half hour or more. Was my first attempt.... Will be better next time...
@@flamethrowergrill Thanks for being honest. I'm very interested in doing this, and would love to avoid being too dry.
@@flamethrowergrill Nice set up.
What does the apple cider vinegar do?
The vinegar, or any other type of spray, is used to keep the bark moist while the brisket is uncovered. Sorry for the late reply. I was unavailable for a little over a month. Thanks for watching.
#MAPPLEWOOD BABY!!
haha.... yep, love it. Thanks for watching.
Up at 4 in the morning to make a buddy's brisket.... hope you may least go to taste if
haha... yep. Had no idea what I was getting myself into. It is a girlfriend so that made it worthwhile later on... lol Hey scott, can you smoke me a brisket.... oh yeah sure. only had about 4 hours sleep because didn't realize it was over a 10 cook. haha Thanks for watching. YOu ever smoke?
@@flamethrowergrill I make sausage, broilers and brisket a few times a year
@@andrewgross8235 awesome, would like to see them...
Next time put a water pan (small) so you don't have to "soak" it when you spritz it. And please learn how to wrap a brisket...lol! I am a Texas pitmaster for just over 50+ years. Oh, and get your self an instant read thermometer....
Haha.... That was my first one... lol. My girlfriend calls me the evening before and asks if I can smoke a brisket for her family the next day. I said I would try not realizing it's a 12 hour project. I literally had 4 hours to learn and prep, sleep 2 hours, then smoked, delivered and served. Am a rookie as you can tell.. I do have instant read now....
Yea checking the temp with an ambient temp probe was funny lol 😂
@Capo primo I've never used any wrap but pink butcher paper and foil when pressed.
Looks tougher than I thought
Yeah.... that's what I thought the first time. Was like WHAT? It's a bit time consuming.... but worth it. I use it as an excuse to just chill for a day.... lol
Completely novice question here: but isn’t fat a good thing when smoking meat?
Depends on the person and the type of fat. Myself I love beef and pork fat, so I don't even trim my brisket. Fat marbling is what you want for smoking. That's fat in the muscle, not the fat sitting on the outside. When smoking you want a well marbled cut.
@@Bruce991 Thankyou, that makes sense
Yes. Fat is flavor. I trimmed that a little too much. I wanted to keep about a 1/4 inch of fat on the brisket. But under pressure, went too fast. You just want to avoid large thick pockets. They won't render down thoroughly and will be a big nasty glob. You'll want to trim them down.
@@Bruce991 I love the fat as well...
Did u happen to break this down by stages, start to finish?
Sort of. I did the prep stage were I trimmed and seasoned. I then did the first segment on the grill. The second segment on the grill I started spraying with a solution. After that was the wrap stage. Then the final was the resting stage. I don't think I pointed that out in the video... Hope that helps. Thanks for watching.
It’s like I’m watching John Marston make a brisket.
Hahaha 🤣
The video was great but the audio was a hot mess of too many voices at the same time in the same space but thanks for trying
sorry about that. Was at a party and didn't have time to finish it before they arrived. My bad.
Dude, clean up that bqq. Nice roast!
Will do.... Thanks for watching
Pine Knob!
Already have tics for Riff Fest, Sammy Hagar, Kid Rock, Incubus and a few others I forgot.... lol Rock on! Thanks for watching....
funny part was why the temp was so low...... as snow is falling
Just like to cook it low and slow. I hope the thermometer is correct on my bbq. I think if the temp is at 225 or so it shouldn't matter if its winter or summer. But something to think about. I think that cook time was a little of 10 hours or so. Thanks for watching
$44 3 years ago for a 12 pound prime brisket!?! Wow it’s so much more expensive today 2023 😭
You've got that right. I've seen some prices over $100 dollars. They have come down a little bit.
How much does that brisket sell for at Costco?
I think that was about $50 bucks or so.... Prices went way up so I haven't purchased on since covid. I know prices have come down.
I was about to say, that’s some tough meat to cut. Propane isn’t good to cook brisket 😂 😆
Yep, you are right, but it's what I have. Was my first attempt. I had the knife upside down. lol
@@flamethrowergrill good thing you didn’t try pushing down with your hand lol. All in all looks like it came out great! I have to try it sometime 👍🏼 great video!
Did you even taste it?
Oh yes.. We ate the whole thing that night. Everyone said it was very good. Was my first attempt at smoking a brisket. It came out pretty good. I think it was overcooked about 30 to 60 minutes. It was moist and had tons of flavor, but I think it could have been much juicier if I took it off the grill earlier. I also would add more smoke to the grill.. Thanks for watching....
Could dobby have that chunck of beef you threw out?
I've read all the Harry Potter books.... lol Thanks for watching!
As always, the flat looks dry as hell. Why didn’t you display the slices of the flat. The point is bullet proof due to the high fat. What’s the point of even cooking the flat?
Man that's dryer than the Sahara desert
Yep... a little overdone.
@@flamethrowergrill we always keep learning with each cook.. keep it up 👌
You gotta cut down the middle and give us the money shot dude
Totally agree with you. I was a rookie back then. Will be better next time... I promise. Thanks for watching.
@@flamethrowergrillCould you make it again with updated tips?
@@Christusolus I'll give it a shot...
@@flamethrowergrill Thanks!
@@flamethrowergrill Great video by the way!
The dirty mest hands in the rub and all over the seasoning jars really got me 🤢
Ppl can be so rude.
Don’t let your tongue get your teeth knocked out
Not sure what I said..... but still have my teeth. That's good. Thanks for watching.
Save that fat you can do so much with it from render delicious beef tallow to make soap.
I'll have to check that out. Thanks for the tip and thanks for watching.
Terrible wrap with the butcher paper. Smh
Yeah I know.... Had no idea what I was doing. Was my first attempt. My girlfriend asked me if I could do a brisket.... I said SURE no PROBLEM! Then at 10pm the night before started researching how.... Then I realized I had to start it in 5 hours.... lol OMG!!!! I got 2 hours sleep. It came out ok but not great. Thanks for watching and I do appreciate your feedback. Hope you watch again. I haven't posted in a long time but am back now.
That mf dry
That looks dry
It was a little.... Over cooked it about 10 degress. Had a lousy thermometer. Was my first attempt at a brisket. coming out much better now.
What a disaster.
Wasn't horrible. First attempt.
looks dry as hell
Looks can be deceiving. Was a little overdone as I mentioned in the video. Was my first attempt. Thanks for watching.
Ugh that’s a nasty grill
Haha... Yep! No doubt it was. All cleaned up know. It's very old. An oldie but a goodie. I went way to long between cleanings and I also repainted the exterior. Looks better now. Thanks for watching...
@@flamethrowergrill when it comes to the grill I clean everything except the actual rack. Cleaning the rack is suicide because it destroys all the seasoning that has accumulated on the rack from all the previous grillings
@@GretaVanZeppelin1996 Yes... I've learned to season it like a cast Iron skillet. I just scrape off the debris and started using Grape oil to season it before and after every use. Grape oil has a very high temp tolerance...
Your family making noise in the background was very distracting
Yes, definitely not the best situation to be recording. I apologize, I was running late and had to rush the ending.... Thanks for watching.
I'm sorry but this looks terrible
That's ok, thanks for watching
When it gets towards the end it starts to look perfect especially with that jiggle
@@flamethrowergrill you live and you learn, looking forward to another video. Hope it gets better
@@flamethrowergrill . Low flame 11 to 12 hrs i have to cook
@@junedahmedrumon4450 I'm going to try again soon. Thanks for watching.
I love this but big cleanup, Thank you for sharing 🙏🎄☃️
Already did.... Thanks for watching