For the chimney start about 4:15, turn it over when only needing to light your handful for your snake start. It holds the smaller amount of coals easier in the "bowl" of the chimney and it's easier to control the dump. I also like heating mine on the camping stove burner to keep it separate from the coal in the kettle and it gets burning faster on the stove.
Cracking video Lads, u got the music levels spot on and the content is great. Soooo refreshing to see some of the pit falls as so many channels show nothing but perfect cooks. We all know the reality is somewhat different. I also liked the charcoal tutorial, wish I'd found that when I was starting out. Keep up the good work.
I'm with you. It actually makes me feel a little better about when my cooks don't turn out well when I see someone who is a lot better at it than I am having issues.
I'm glad you shared this. There's a lot to learn from when things go wrong too. I bought a bisket on impulse the other day and have been doing "research" ever since.
I really enjoyed this video on brisket, it will definitely help when cooking for different crowds, because some want it pink or red but for others well done or its not done. Cheers to the best whisk(e)y and BBQ!
Thanks for watching Mose. The brisket was pretty close to 200 degrees throughout. Taste was spot on it was just a but dry. Sometimes that has more to do with the meat than the cook. We appreciate you being here and CHEERS!!!
That looks like a success to me. You can always use the Texas crutch (wrap it in foil and/or butcher paper) to get through the stall and make it more tender. This will typically make the bark a bit softer, but will speed cooking and make it more tender. You get a bit of steam action going on inside when you do that. I'm convinced that wrapping it is more consistent than going without being wrapped, but the absolute best ones are not wrapped.
Thanks Banditos. Lots of people show off perfect cooks. When we started we promised ourselves that what happened is what we'd publish. Unless a technical things makes it where we can't. We have overheated a couple cameras.... Thanks for watching and CHEERS!!!
I practiced this method 3 other times with a chuck roast. Worked great with chicken and pork butt. Chucks were also great. Gonna attempt my first brisket next week. Will probably wrap mine to push through the stall
Absolutely awesome i love your honesty mate. Going to have a crack at a brisket this weekend and will use your snake method and try and beef it up to plow through the stall. cheers from australia brother!
Thanks for posting this video. Because it didn't work out perfectly. We all see so many videos where everything works out. It's nice to see other people having the same issues I do. I have a huge issue with temperature control with my Weber. You hitting that stall and not getting past it is what has happened to me numerous times. thanks!
Great video for sure. You sound like the announcer for the show deadliest catch. When I do a brisket same as the way you did your fire, I put a pan with water and set the brisket over the pan. I aim for a temperature of between 225-275. Once the brisket reaches 160 I wrap it up tight with aluminum foil and I also add a half cup of beef broth. Also every at the beginning before it reaches 160 spray it with either apple juice or water every hour and then once it's wrapped give it another hour or two or until it reaches 200 then let it rest for about 45-60 minutes. Stay safe and keep on grilling. Also the narrator for deadliest catch is Mike Rowe.
A couple of my top lessons learned: continually check the meat and rotate the grill away from the hot end of the snake, when you reach 165° wrap in butcher paper and take to 203° before pulling and letting sit for an hour.
Thanks Grill. Evan was really proud of it. Cook was impressed with how it came out. Evan's done it a few more times since. Thanks for watching and CHEERS!!!
Per Evan's ideal brisket: this particular brisket was to dry on the flat. To avoid that, keep temp around 185-200 until it's ready to get past the stall, then bump up temp 25° F every hour until it hits probe tender. That's according to Evan, but he doesn't know.
I've already commented once but I wanted to say thanks for the SPG directions. Everything else I've read or watched says 321 Salt, Pepper, and Garlic. That would have been wayyy too much salt. Your video is the only one that I've seen (if Ryan has mentioned it in video I haven't watched it yet, I'm still making my way through them). Anyway, your video is the only one that showed more pepper than salt.
Really enjoying your videos - a great example of what TH-cam should be about, enthusiastic amateurs making professional videos and sharing their passion with the world. I'm really keen to try the 3-2-1 rub for myself (3 pepper, 2 salt, 1 garlic, right?)
Any reason why you didn't want to wrap it in foil when it was stalling? Texas crutch I believe it's called. Foil, beef broth, back on the pit until it hits about 200. I've only done two briskets. But I've done that with both. Results are great. I'm planning to do a 15 pounder on my Weber kettle next weekend. This will be my first attempt on a kettle.
It's a great suggestion turtlehead2. The cook doesn't normally wrap because he likes a SERIOUS amount of bark on his brisket. Wrapping in foil can make your bark soggy. Thanks for the question and CHEERS!!!
I would put a little larger wood pieces. I did one last year. I put it on at 11 pm and put another snake in around 3 am. At 9 am all was perfect. The only thing different I will do this year is leave most of the fat on. I took too much fat off on a couple of sections and some parts were a little dry.
4 rows of briquettes,on your "snake" should get you a temperature of 250-275 degrees. I agree, don't use cheap chain on your motorcycle. Use Daido brand.
For the chimney start about 4:15, turn it over when only needing to light your handful for your snake start. It holds the smaller amount of coals easier in the "bowl" of the chimney and it's easier to control the dump. I also like heating mine on the camping stove burner to keep it separate from the coal in the kettle and it gets burning faster on the stove.
Cracking video Lads, u got the music levels spot on and the content is great. Soooo refreshing to see some of the pit falls as so many channels show nothing but perfect cooks. We all know the reality is somewhat different.
I also liked the charcoal tutorial, wish I'd found that when I was starting out.
Keep up the good work.
Thanks Neville. We are just a couple guys sharing our whisky and BBQ adventures with our friends. Thanks for being here and CHEERS!!!
I'm with you. It actually makes me feel a little better about when my cooks don't turn out well when I see someone who is a lot better at it than I am having issues.
I'm glad you shared this. There's a lot to learn from when things go wrong too.
I bought a bisket on impulse the other day and have been doing "research" ever since.
Be sure to let us know how turns out. Thanks for watching and CHEERS!!!
I really enjoyed this video on brisket, it will definitely help when cooking for different crowds, because some want it pink or red but for others well done or its not done. Cheers to the best whisk(e)y and BBQ!
Thanks for watching Mose. The brisket was pretty close to 200 degrees throughout. Taste was spot on it was just a but dry. Sometimes that has more to do with the meat than the cook. We appreciate you being here and CHEERS!!!
That looks like a success to me. You can always use the Texas crutch (wrap it in foil and/or butcher paper) to get through the stall and make it more tender. This will typically make the bark a bit softer, but will speed cooking and make it more tender. You get a bit of steam action going on inside when you do that. I'm convinced that wrapping it is more consistent than going without being wrapped, but the absolute best ones are not wrapped.
More than likely, I'll be playing with wrapping and temperatures this summer. I'm a brisket lover, unlike some other people we know. 😂🤣😂
@@WhiskyandBBQ my son is starting a BBQ competition team at school next year. He will be experimenting this summer as well.
@@WhiskyandBBQhave you found out what works best for you? Wrapped or unwrapped?
I wonder how a foil boat would perform
Thanks for sharing. I’ve never used a Weber kettle. Wife just surprised me with a master touch and I know what to expect.
We hope you have been using it a lot Vtec.
Thanks for watching and CHEERS!!!
@@WhiskyandBBQ made best pastrami and brisket. Thanks
It's all about learning from the mistakes you've made. I like to see videos like this one. Cheers.
Thanks Banditos. Lots of people show off perfect cooks. When we started we promised ourselves that what happened is what we'd publish. Unless a technical things makes it where we can't. We have overheated a couple cameras.... Thanks for watching and CHEERS!!!
Fun video. That's how my brisket usually looks lol! 👍
Glad to hear it Aaron. Thanks for being here, CHEERS!!
Just did a brisket and wow came out great thanks
Glad to hear it Jacobo.
Burn and Learn.
CHEERS!!!
I have never seen another house with the same brick as mine until now. You have great taste Evan.
Wait till you see the theater room 😂 Thank you Stephen, those are kind words. CHEERS!!
I practiced this method 3 other times with a chuck roast. Worked great with chicken and pork butt. Chucks were also great. Gonna attempt my first brisket next week. Will probably wrap mine to push through the stall
Hope it came out well.
Thanks for watching and CHEERS!!!
Absolutely awesome i love your honesty mate. Going to have a crack at a brisket this weekend and will use your snake method and try and beef it up to plow through the stall. cheers from australia brother!
CHEERS!!!
I gotta try 3,2,1. Awesome temp control Evan. Burn & learn.
Be sure to let us know what you think P9. CHEERS!!!
Nice job Evan
Thank you for the kind words Hobo! And thank you for being a part of this, CHEERS!!
Thanks for posting this video. Because it didn't work out perfectly. We all see so many videos where everything works out. It's nice to see other people having the same issues I do. I have a huge issue with temperature control with my Weber. You hitting that stall and not getting past it is what has happened to me numerous times. thanks!
Evan is the voice of frustration. Glad we're on this together! Keep burning and learning, Evan did another one, and it came out like jerky 😁
Great video for sure. You sound like the announcer for the show deadliest catch. When I do a brisket same as the way you did your fire, I put a pan with water and set the brisket over the pan. I aim for a temperature of between 225-275. Once the brisket reaches 160 I wrap it up tight with aluminum foil and I also add a half cup of beef broth. Also every at the beginning before it reaches 160 spray it with either apple juice or water every hour and then once it's wrapped give it another hour or two or until it reaches 200 then let it rest for about 45-60 minutes. Stay safe and keep on grilling. Also the narrator for deadliest catch is Mike Rowe.
We appreciate all the awesome tips Shelley. We'll give your style of cook a try sometime and see how it goes.
Thanks for watching and CHEERS!!!
A couple of my top lessons learned: continually check the meat and rotate the grill away from the hot end of the snake, when you reach 165° wrap in butcher paper and take to 203° before pulling and letting sit for an hour.
Snake Method for the win!
Thanks Grill. Evan was really proud of it. Cook was impressed with how it came out. Evan's done it a few more times since. Thanks for watching and CHEERS!!!
Bbq looks sweet man
We appreciate that Nick.
Thanks for watching and CHEERS!!!
hahaha the dog is waiting for a drop eyeing that piece of meat !
Always Kenneth. Thanks for watching and CHEERS!!!
The stall bit ya. Happens to all of us from time to time.
Good to know I'm not the only one. Thank you for being a part of this Joey, CHEERS!!
@@WhiskyandBBQ good food and good drink. I'll have a monkey shoulder for ya. Cheers
Very nice Evan. I'll let you know how my chuck roast comes out.
Send me a pic of the finished and I'll post a before and after.
@@WhiskyandBBQ deal
I just learned from your mistake.... That's dope brother 🤙
We're good at being examples, or warnings.
Thanks for watching and CHEERS!!!
Where did you get your cast iron grill grate?
Ben Hodges amazon has them.
They're Craycort.
Try the slow and sear. It works easy as pie.
T-Roy recently gave us his old one. Stay tuned for more. Thanks for watching ARS and CHEERS!!!
I don't get it, what exactly went wrong with the brisket? Was it supposed to be lower/higher temp? Was it cooked for too long?
Per Evan's ideal brisket: this particular brisket was to dry on the flat. To avoid that, keep temp around 185-200 until it's ready to get past the stall, then bump up temp 25° F every hour until it hits probe tender. That's according to Evan, but he doesn't know.
If only those grates were as clean as that thermometer. =O
So I have a question. How do you build a charcoal snake so the temperature gets higher toward the end?
Torwards the end instead of 2x2 go 4x2 on the charcoal
@@soleslayer91 Thank you very much!
What he said.
I think foil would help with the stall
@gomojo107 Agree with both. If you bump up the heat w/o wrapping it, you risk overcooking the outside.
There are lots of different opinions on foil and wrapping in general. Maybe we'll do a comparison one day.
Thanks for watching and CHEERS!!!
I've already commented once but I wanted to say thanks for the SPG directions. Everything else I've read or watched says 321 Salt, Pepper, and Garlic. That would have been wayyy too much salt. Your video is the only one that I've seen (if Ryan has mentioned it in video I haven't watched it yet, I'm still making my way through them). Anyway, your video is the only one that showed more pepper than salt.
Thank you Ness. We truly appreciate knowing that you enjoy it.
Thanks for watching and CHEERS!!!
Really enjoying your videos - a great example of what TH-cam should be about, enthusiastic amateurs making professional videos and sharing their passion with the world. I'm really keen to try the 3-2-1 rub for myself (3 pepper, 2 salt, 1 garlic, right?)
Correct on the rub Reid. We are truly a jolly bunch of idiots who like eating and drinking. Thanks for watching and CHEERS!!!
Any reason why you didn't want to wrap it in foil when it was stalling? Texas crutch I believe it's called. Foil, beef broth, back on the pit until it hits about 200. I've only done two briskets. But I've done that with both. Results are great. I'm planning to do a 15 pounder on my Weber kettle next weekend. This will be my first attempt on a kettle.
It's a great suggestion turtlehead2. The cook doesn't normally wrap because he likes a SERIOUS amount of bark on his brisket. Wrapping in foil can make your bark soggy. Thanks for the question and CHEERS!!!
@@WhiskyandBBQ that's what butcher paper is for.
I would put a little larger wood pieces. I did one last year. I put it on at 11 pm and put another snake in around 3 am. At 9 am all was perfect. The only thing different I will do this year is leave most of the fat on. I took too much fat off on a couple of sections and some parts were a little dry.
If u started it at 11pm u should of been good till 10 the next morning why did u have to start another at 3am?
We appreciate the feedback Mary.
Thanks for watching and CHEERS!!!
You can always add more charcoal,wood without throwing in the towel
Your kettle lid will hang on side of grill, there is a hook on side with vent, so you don’t have to. Find a place to put it.
vineger will tack it off very easey
We appreciate the tip Joe.
Thanks for watching and CHEERS!!!
Put in oven and finish it until probe tender
Sounds like sounds advice! We'll definitely keep that in the noggin' for next time. Thank you for being a party of our journey Lyle! CHEERS!!
WD40 works on cleaning bbq grime quite well...
Appreciate the tip Tony.
Thanks for watching and CHEERS!!!
Where you guys at?????
We're BACK!!!
Just get 4 hours of smoke and finish in oven next time
4 rows of briquettes,on your "snake" should get you a temperature of 250-275 degrees. I agree, don't use cheap chain on your motorcycle. Use Daido brand.
Hard lessons learned the hard way.
Thanks for watching and CHEERS!!!
321 is too much pepper. 60% pepper and 40% salt is the truth
We appreciate the feedback Jimmy. We agree that 3 parts pepper to 2 parts salt is amazing. We like the added garlic for a little earthy depth.
Yeah....that's too dry bro.
It happens. First solo attempt too.
shoulda wrapped it in foil
Ran out. Used the last of it on the motorcycle chain.
Thanks for watching and CHEERS!!!
@@WhiskyandBBQ cheers!
That’s cheating!
Who stole the point?
Too overcooked for my tastes
It was a bit undercooked to be honest.
Thanks for watching and CHEERS!!!