Followed this method exactly for a perfect weber brisket - was a spectacular success - noted all your temps and made my moves as you suggested, even wrapping the meat in foil, towel and into the esky...Thanks for taking the time to make this, the USA vids are a lot more complex and fiddly - you keep it simple and precise
@@LownSlowBasics I like to throw fresh sausages on after the cook (butt or ribs or chicken (I’m still intimidated by the brisket)to finish off the fire.
The adjustments to bottom vent with top vent wide open is 100% game changer. I did smoked ribs with your vents recommendation and it was much easier to control. Thank you.
Thank you so much, I cooked a brisket today using your method,,, absolute perfection, 8h cooking, 1h rest and it just melted in my mouth,,, thank you, thank you, thank you!!!
That's a credit to yourself! Great work! Thanks so much for letting us know. Feel free to share the video around so others can have the same success ;)
Fantastic! I followed your temperature suggestions for a small (half) brisket, and it turned out perfectly at 250-275 F. I used Kingsford charcoal, which appears to burn hotter and faster than what you used. I used a base layer of 2, and a single layer on top, and had to add more charcoal when I wrapped the brisket. The temp went too high if I used a 2X2 layer of charcoal. My rub was salt, pepper, paprika, garlic powder, and a little cacao powder, with mustard for smearing on. Yum yum yum!
Thank you from the UK, my first ever time smoking in my Weber kettle and first time trying a Low and slow cook, the results were amazing and it’s given me a huge confidence boost!!
I love this. I think this vent tip will help me to no end, I've always struggled with managing temps in my weber. The result looks phenomenal. I saw your esky tip, and I've got a slight recommendation for anyone who needs to keep this ready for longer. Put a couple litres of boiling hot water in the esky about 30min before you are going to rest your brisket in there, pour out just before putting the brisket in and it will massively help the length of time you can store it in there hot. I rested one for over 8 hours and it was still nearly burning hot to touch when I removed it. I think I could have gone another few hours too as the esky doesn't draw any heat initially from the Brisket it stays hotter, longer
This is really in depth thanks heaps... I have done one brisket with a packet of taco mix and one with chicken salt and mustard and soy sauce and beer ... in a little Kmart toaster oven at maybe 90 degrees for ages. Got a Webber style bbq yesterday and ready to go putting a packet of some sort of supermarket chipotle garlic rub mix packet.... very exciting stuff gonna make my third ever brisket soon proper smoked this time like yours with the coals cheers..... very very helpful video thanks mate gotta try it with a laser thermometer.... fantastic
Oh that's awesome. Whenever I've seen others do briskets they always use smokers and they never explain how to not have to keep adding coals. But.. I could definitely do this. I have a weber of same kind as yours. And Yeah. I'm going to try this the comming summer.
Great video, very informative. I think i now have the confidence to try my first brisket knowing I can reflect back here if any fears when attempting. I must say though, I dont think I could do 8 plus hours cooking without an alcoholic beverage lol. You did well not having one, or at least not showing it lol.
Very thorough, not wordy yet still engaging without overpowering music we usually hear on bbq/smoker videos. Subscribed American over here! Awesome vids man.
Great request, so the brisket is an Angus pure from Drakes supermarkets. The briquettes are Olive pip co briquettes. Track them down on Facebook and give them a msg to find a stockist near you.
@@LownSlowBasics Cool thanks for the info. I'll try and touch base with the supplier of the briquettes but I'll have to find another Angus brisket supplier. Looks like Drakes are QLD only, well not in NSW at least! 😁 Thanks again.
Great to see a fellow Aussie handing out some BBQ advice, in a very American area. Cheers, i'll try this exact method in my Weber smokey mountain, so far i've only used the minion method
Excelent video, i am slowly working my way through your Video collection 👍🏼 i especially like it when you use both Temperature measurments F & C...... It saves me having to google the difference 🤣 Thanks again 10/10 👍🏼
Good info, didn't know brisket was that much over there. I just got back from the grocery store with a 17 lb brisket. Prime grade was $3.49 a LB here in Texas in case you were ever curious
$3-49 an lb is just over $7 US a kg (2.2lbs to a kg) do the currency conversion and we're not far off. I pay $11-12 a kg for top grade brisket, last Cape Grim i got for $10 a kg.
Aaron!! Mate, my neighbour just gifted me an old Webber kettle, so I’m browsing TH-cam videos and finally landed on yours. No more browsing required, subscribed and now you’re my go-to channel to educate me on the finer points, no 🇺🇸waffle. And a crow-eater no less! Glad I found you man, thanks. Journey starts tomorrow with brisket. Jason (ex crow-eater).
Damn bro this how to is legit! I just threw a brisket in the Weber for the NRL GF tonight cause we have a few mates coming over. This is gonna be a winner.
Agreed! I hate the fact we cant call into our local supermarket and buy off the shelf cuts like 🇺🇸 🇦🇺 although my local butcher looks after me but it comes with a price.... Brisket of that size is definatly for special occasions in my house. 😂
I followed your guidance and cooked my first ever brisket tonight. I had to improvise a bit here and there but it turned out amazing. Unfortunately i ruined all my footage….. Thanks for the awesome channel
I was doing my vents the opposite way and I am going to give your way a try Sunday with a brisket. I've never done snake method which I am going to try as well
Had to subscribe!! Been watching American 🇺🇸 channels for years, so good to find a Aussie that knows his 🍖 , going to my local butcher now to get a brisket for NYE! Cheers fellas
All the little tips and tricks I learned in all other brisket-smoking videos I've watched were all mentioned here! Where have you been all this time?! This is a great, simple, no-nonsense video. Love it and keep up the great work.👏👍
Just purchased a Weber kettle, been cooking on a bullet for about 2 years so going to try this method. I’ve never used briquettes nor the snake method so wish me luck lol. Hopefully I nail it
th-cam.com/video/8PE3-p0wNiU/w-d-xo.html Follow this method, it's similiar but easier. I've cooked several briskets using this method and every one has turned out great.
Hi! I’m attempting my first brisket this weekend using this method. First I love how in depth you are, making everything easy to understand. I just have two questions though. How far apart would you recommend spreading out the cherry wood across the snake? Second question is how long do you rest the brisket for once finished and is it still wrapped or not when resting?
Aaron I watch your videos all the time before smoking anything. I use them as refreshers before I cook. The only question I have for now is that I need to smoke and serve, what is the shortest rest time before cutting and serving ? Thanks!
From a New Zealander this video is the best advice I’ve ever taken from an Aussie lol 😂. But done my first brisket this Xmas following your guide and it came out perfect ! Thanks man keep up the tutorials and great work👍
If you coat your meat with olive oil then whatever seasoning you want to put on it before placing it in the fridge overnight. It won't be dried out, your seasoning will penetrate the meat better getting more into the center and it'll help to prevent it from drying out when you cook it. You can also baste it with butter as you're cooking this will give it a nice flavor and keep it moist in the center. God Bless You and Your Family!! Jimmy in NC....
Very helpful video. I scored a Weber kettle today for free. Having been using an offset I understand all everything apart from how to best run the Weber. I’ll be having a crack at a brisket next weekend on the kettle. I think it’ll be easier to maintain temp than my offset to be honest.
Brilliant job mate, I'm doing a brisket for the first time for something different on Christmas, I will follow your advice thanks for your video! Subbed.
Great cook as usual buddy very informative. My question is do you have the fat side up or down during the cook? I’m using a Traeger pellet smoker and cant find a simple answer on line. Never done a briskit but it wont be too far away, Thanks for the videos. To answer some of the other guys in the comments I also use and recommend Olive Pips I get them from my local butcher at Para Hills. Cheers
Loved your video, instructive and simple to understand, you covered so many beginner's mistake and so many questions. If i can add my personnal experience (witch is not alot but in the constantly learning process) In my point of view the temp you smoke is a bit high for a full brisket. I have sucessfully done some 8 hours smoking or more at 225-250 with some "jealous devil" the charcoal you are using are burning a bit fast and high temps to obtains the kind of flavours you would get with some real hardwood lump coal. That said Im aware that burning this consistancy in a weber kettle isnt easy at all. Also pardon my "bad english" as it is not my main language. But seriously keep on man loved your video 👍
Great video. Probably saved quite a lot of money and time for a lot of newbees here including myself. On my first brisket cook the only difficult i had was with getting the grill upto the temp, took about 2 hours. Was smooth sailing after that. I used the starter cube to light up the snake head. Will try adding burning charcoal like it's recommended to start with the next time.
Just did a brisket, followed your method, cooked very nice. Had a problem with the snake method. Couldn’t get it to burn around, what did I do wrong. Is there a wrong way or right way to place the coal.
Followed this method exactly for a perfect weber brisket - was a spectacular success - noted all your temps and made my moves as you suggested, even wrapping the meat in foil, towel and into the esky...Thanks for taking the time to make this, the USA vids are a lot more complex and fiddly - you keep it simple and precise
Thanks so much for the feedback, really appreciate you taking the time to let us know how you went! Keep it up. Absolute legend 🔥
@@LownSlowBasics any advice on using hardwood lump charcoal for the snake method? Or is it the same? Thanks, appreciate the videos
@@boznian87 it's not really something you do with charcoal as the size varies so much.
What is an "esky"?
@@shebboleth it's ozzy name for chilly bin or cooler box
You get a Texas thumbs up Sir. Way to show that brisket who’s Boss. Any pit, large or small, the smoke must go on.
Thanks legend 🔥🙏
Watched the video, Did a 9 hr cook and 1 hr rest. Best ever, thanks
Thanks brother I was able to make a fantastic meal for my family because of this!!
Most welcome! Good work 🙌
Texas here , great turnout on the weber! I use stick burner offset and yours came out excellent. May start using my kettle. Applause 👏
First ever brisket going on the Weber in 3 hours! I’m getting so excited
Leave the top wide open and adjust with the bottom vent. Brilliant!
Definitely been a game changer for me
@@LownSlowBasics I like to throw fresh sausages on after the cook (butt or ribs or chicken (I’m still intimidated by the brisket)to finish off the fire.
22 years old and smoking my first brisket for the fam on new years. PUMPED!!!
Legend! Let us know how it goes 🔥
You fucked it up didn’t you😂
I was hesitating between an expensive smoker or a Weber and you helped a lot. Keep it up!
Thanks mate, definitely does the job the old Weber.
Still feeling the same way?
And I really like your honestly and lack of animation. So many guys (& gals) are over kill on their exaggerations. 👍👍💪💪
Thanks heaps mate!
I buggered my first brisket attempt as I left it too late to cover it in foil. I feel confident to have another crack now - thanks for the video
No worries at all!
The adjustments to bottom vent with top vent wide open is 100% game changer.
I did smoked ribs with your vents recommendation and it was much easier to control.
Thank you.
You are more than welcome, glad to hear it helped :)
I’ve been BBQ for the last couple of years and I’m still learning. Subbed can’t wait to see more, learn and be inspired to do more. Keep it up mate.
@@AMEX_ will do. Appreciate the support, thankyou.
Thank you so much, I cooked a brisket today using your method,,, absolute perfection, 8h cooking, 1h rest and it just melted in my mouth,,, thank you, thank you, thank you!!!
That's a credit to yourself! Great work! Thanks so much for letting us know. Feel free to share the video around so others can have the same success ;)
Fantastic! I followed your temperature suggestions for a small (half) brisket, and it turned out perfectly at 250-275 F. I used Kingsford charcoal, which appears to burn hotter and faster than what you used. I used a base layer of 2, and a single layer on top, and had to add more charcoal when I wrapped the brisket. The temp went too high if I used a 2X2 layer of charcoal. My rub was salt, pepper, paprika, garlic powder, and a little cacao powder, with mustard for smearing on. Yum yum yum!
Great work!
Thank you from the UK, my first ever time smoking in my Weber kettle and first time trying a Low and slow cook, the results were amazing and it’s given me a huge confidence boost!!
I followed this video for my first brisket-it came out amazing. Thank you for putting this video out to take the anxiety away.
That's so good to hear! Great work :)
Young Man you are doing a great job .. iv been cooking in a Webber for years and you have taught me some new things..keep up the great work
Great call on the even temperatures. Which would make the flat perfect
Best weber videos online.
🙏🙏🙏
As an Aussie I wish you would quote Celsius temps but love your vids
Followed this guide with my 1st brisket. Came out brilliantly. Thanks guys.
That's awesome! Thanks for letting us know 🔥
I love this. I think this vent tip will help me to no end, I've always struggled with managing temps in my weber. The result looks phenomenal. I saw your esky tip, and I've got a slight recommendation for anyone who needs to keep this ready for longer. Put a couple litres of boiling hot water in the esky about 30min before you are going to rest your brisket in there, pour out just before putting the brisket in and it will massively help the length of time you can store it in there hot. I rested one for over 8 hours and it was still nearly burning hot to touch when I removed it. I think I could have gone another few hours too as the esky doesn't draw any heat initially from the Brisket it stays hotter, longer
Awesome brother! Thankyou 🔥
Best tip is to leave the top vent open. Has made my cooks so much easier, thanks mate
No worries at all mate!
This is really in depth thanks heaps... I have done one brisket with a packet of taco mix and one with chicken salt and mustard and soy sauce and beer ... in a little Kmart toaster oven at maybe 90 degrees for ages. Got a Webber style bbq yesterday and ready to go putting a packet of some sort of supermarket chipotle garlic rub mix packet.... very exciting stuff gonna make my third ever brisket soon proper smoked this time like yours with the coals cheers..... very very helpful video thanks mate gotta try it with a laser thermometer.... fantastic
Man that sounds like a tasty combo!
Thanks Top vid.. just waiting for fast read thermometer should be hear Tuesday so I'll be smoking next weekend. Cheers
Oh hell yes! Nice
I like your "snake" method. I was thinking I might have to make my own "slow and sear" after seeing other videos.
That rotating the grate is spot on!! I’m feeling like I just got smacked in the head. I’m so glad I found your video. 👍👍💪💪
🔥🔥🔥🙏🙏🙏
@@LownSlowBasics Same here. Game changer.
Truly impressive what you have accomplished on a weber
Thank’s for your video. I just bought a Weber Performer Deluxe ... still waiting for. Anxious to try this recipe.
Thanks mate :)
Oh that's awesome. Whenever I've seen others do briskets they always use smokers and they never explain how to not have to keep adding coals.
But.. I could definitely do this. I have a weber of same kind as yours. And Yeah. I'm going to try this the comming summer.
So I followed your method exactly, it came out awesome for my first brisket ever.
Great work legend!
Great video, very informative. I think i now have the confidence to try my first brisket knowing I can reflect back here if any fears when attempting. I must say though, I dont think I could do 8 plus hours cooking without an alcoholic beverage lol. You did well not having one, or at least not showing it lol.
Thanks heaps mate! I try to keep the beers off camera. You'll see a sneaky one from time to time 😜
Really good find, so many key elements you’ve covered in simple easy plain speak and the results speak for themselves. Great stuff.
Thanks so much!
Excellent vid, when I smoke my first brisket I'll be following this guide.
Thanks for the support! Let us know how you go :)
Same goes for me!
@@ThePayneFactor keep us posted 🔥
Alright I will be attempting my first brisket tomorrow. I took note of many things you said, so hopefully everything goes well
Very thorough, not wordy yet still engaging without overpowering music we usually hear on bbq/smoker videos. Subscribed American over here! Awesome vids man.
We need more info on where the meat came from and the briquettes please! Nice video!
Great request, so the brisket is an Angus pure from Drakes supermarkets. The briquettes are Olive pip co briquettes. Track them down on Facebook and give them a msg to find a stockist near you.
@@LownSlowBasics Cool thanks for the info. I'll try and touch base with the supplier of the briquettes but I'll have to find another Angus brisket supplier. Looks like Drakes are QLD only, well not in NSW at least! 😁 Thanks again.
One of the best video instructions I have seen. Thank you
🙏
Great to see a fellow Aussie handing out some BBQ advice, in a very American area. Cheers, i'll try this exact method in my Weber smokey mountain, so far i've only used the minion method
Thanks mate! If you’ve got a wsm I’d stick with minion :)
Excelent video, i am slowly working my way through your Video collection 👍🏼 i especially like it when you use both Temperature measurments F & C...... It saves me having to google the difference 🤣 Thanks again 10/10 👍🏼
You are very welcome! Thanks for the support!
Good info, didn't know brisket was that much over there. I just got back from the grocery store with a 17 lb brisket. Prime grade was $3.49 a LB here in Texas in case you were ever curious
Wow! I think I need to move to Texas!
@@LownSlowBasics come on down, you'd fit right in!
$3-49 an lb is just over $7 US a kg (2.2lbs to a kg) do the currency conversion and we're not far off. I pay $11-12 a kg for top grade brisket, last Cape Grim i got for $10 a kg.
@@chisel83 ah, well thank god in that case! I was afraid our friends were overpaying
@@opiumextract2934 My wife's a Texan gal so i gotta have brisket game. Beaumont girl.
Nice video. Very relaxed presentation, no over the top salesmanship. Will use this method next time I do brisket.
Thanks for the feedback 🙏
Aaron!! Mate, my neighbour just gifted me an old Webber kettle, so I’m browsing TH-cam videos and finally landed on yours. No more browsing required, subscribed and now you’re my go-to channel to educate me on the finer points, no 🇺🇸waffle. And a crow-eater no less! Glad I found you man, thanks. Journey starts tomorrow with brisket. Jason (ex crow-eater).
Thanks so much legend! Don't hesitate to reach out if you have any questions.
Damn bro this how to is legit! I just threw a brisket in the Weber for the NRL GF tonight cause we have a few mates coming over. This is gonna be a winner.
That’s a knife!!! Brisket looked great too!
Super clean kettle.
Thanks mate, was a lucky find!
Hard to find Brisket like that in uk . Would love to give it a try 👍👍👍🥂🍻🍹🍾 happy new year
Same to you 🍻
Agreed! I hate the fact we cant call into our local supermarket and buy off the shelf cuts like 🇺🇸 🇦🇺 although my local butcher looks after me but it comes with a price.... Brisket of that size is definatly for special occasions in my house. 😂
I followed your guidance and cooked my first ever brisket tonight. I had to improvise a bit here and there but it turned out amazing. Unfortunately i ruined all my footage….. Thanks for the awesome channel
Wow that moisture, tenderness of beef, and smoke ring is fantastic. Thank you for doing kettle style cooks. For me it makes things a lot easier 👍
Thanks heaps mate. You are welcome.
Great to see a local low n slow channel, one suggestion would be to include Celsius temps also
Yep my more recent videos are using Celcius :)
@@LownSlowBasics Oh darn, I was surprised and happy to hear the Fahrenheit temps in this one! :)
Thanks mate. Got my first webber last weekend and hanging out to do this on Saturday
I was doing my vents the opposite way and I am going to give your way a try Sunday with a brisket. I've never done snake method which I am going to try as well
Oh nice! Check out our snake method video too so you are all over it, let us know how you go :)
@@LownSlowBasics what's the title of the video?
@@Wolverine05 th-cam.com/video/lR9u4AF_DS4/w-d-xo.html
Good vid. Thanks Champ.
Had to subscribe!! Been watching American 🇺🇸 channels for years, so good to find a Aussie that knows his 🍖 , going to my local butcher now to get a brisket for NYE! Cheers fellas
Thanks legend. Enjoy NYE 🍻
All the little tips and tricks I learned in all other brisket-smoking videos I've watched were all mentioned here! Where have you been all this time?! This is a great, simple, no-nonsense video. Love it and keep up the great work.👏👍
Thanks so much!
Just purchased a Weber kettle, been cooking on a bullet for about 2 years so going to try this method. I’ve never used briquettes nor the snake method so wish me luck lol. Hopefully I nail it
th-cam.com/video/8PE3-p0wNiU/w-d-xo.html Follow this method, it's similiar but easier. I've cooked several briskets using this method and every one has turned out great.
Hi! I’m attempting my first brisket this weekend using this method. First I love how in depth you are, making everything easy to understand. I just have two questions though. How far apart would you recommend spreading out the cherry wood across the snake? Second question is how long do you rest the brisket for once finished and is it still wrapped or not when resting?
Thank you for this! Like the other guy said - simple and not fiddly. Great work.
Best explanation video EVER
Loving the Webber series you are posting. This looks fantastic. 👍👍
Thanks mate :) glad your are enjoying.
Dude... the knife😱😱
From route 83 😜
@@LownSlowBasics thanks will check them out
Aaron I watch your videos all the time before smoking anything. I use them as refreshers before I cook. The only question I have for now is that I need to smoke and serve, what is the shortest rest time before cutting and serving ? Thanks!
Nice clean presentation. Great job mate.
Whats up bro! I got a Traeger 1300 Timberline... and its nothing like my weber. But still nice to have for bigger cooks.
Nice mate!
Great video, I usually cheat and put anything that I wrap to get past the stall in the oven since you're not gaining any smoke flavor at that point.
Same here, saves a lot of fuel
Hay mate, planning on trying this out with one of those smaller brisket from Coles in a couple of weeks.
Yep, same method, maybe wrap with some butter though, those briskets are quite lean.
Really enjoyed the video. I've never smoked a brisket before on my Weber so I'm looking forward to giving this a try.
Thanks mate let us know what you think.
From a New Zealander this video is the best advice I’ve ever taken from an Aussie lol 😂.
But done my first brisket this Xmas following your guide and it came out perfect ! Thanks man keep up the tutorials and great work👍
🤣 I’ll take that as a big compliment! That’s awesome mate.
This looks so good I must try this for me my family and friends
Awesome presentation! And it looked delicious.
So good, even the birds sang their approval. Thanks!
The birds love it 😂
Hey mate, just found this page and definitely a subscriber. How long is the minimum you should let it rest. Thanks
Excellent job and great video, well done.
Thankyou 🔥
Thanks for making the video. Do you have any tips on how much to spend on a temp guage and where to buy from ?? Cheers Hayden
@@siamsummer9426 hey mate. Check out the inkbird link in the description. They’re all good 🤘
Thanks mate, just cooked up my first brisket following your instructions. Turned out amazing!! Compliments galore from everybody 👍👍
Great work 🔥
That is a beautiful kettle just found you channel. Good stuff man brisket looks good.
Thanks man! It was a lucky find for sure. Appreciate you 🔥
My mouth is watering!!! How long do you recommend resting the brisket for?
Atleast an hour :)
If you coat your meat with olive oil then whatever seasoning you want to put on it before placing it in the fridge overnight. It won't be dried out, your seasoning will penetrate the meat better getting more into the center and it'll help to prevent it from drying out when you cook it. You can also baste it with butter as you're cooking this will give it a nice flavor and keep it moist in the center.
God Bless You and Your Family!!
Jimmy in NC....
Very helpful video. I scored a Weber kettle today for free. Having been using an offset I understand all everything apart from how to best run the Weber. I’ll be having a crack at a brisket next weekend on the kettle. I think it’ll be easier to maintain temp than my offset to be honest.
Gonna get a weber kettle and have a go at this.
Awesome mate!
@@LownSlowBasics mastertouch being delivered Monday. Although it prob won't be assembled till March April as I'm in the uk
Awesome vid! Any additional tips for smoking a half brisket (flat) in the Weber?
Thanks mate! Try wrapping in butchers paper instead ;)
Great video. Can I ask what coal you’re using for there for snake method?
Great video ! I notice you don’t spritz it with water or anything, is there a need to do that ? Thanks
Fantastic vid, brother. So easy to watch and follow. Great work.
Brilliant job mate, I'm doing a brisket for the first time for something different on Christmas, I will follow your advice thanks for your video! Subbed.
Thanks heaps man! Have a good Christmas 🔥
@@LownSlowBasics cheers mate you too
Great cook as usual buddy very informative. My question is do you have the fat side up or down during the cook? I’m using a Traeger pellet smoker and cant find a simple answer on line.
Never done a briskit but it wont be too far away, Thanks for the videos. To answer some of the other guys in the comments I also use and recommend Olive Pips I get them from my local butcher at Para Hills. Cheers
Thanks mate, I go fat side up. I really don't think it matters. 😜
For a pellet smoker do fat side down until your bark sets then fat side up after you wrap.
Never seen a brisket that big in a supermarket mate. Really love the video - very approachable and comprehensive. Cheers!
You're welcome 😀
Excellent smoke mate. Straight forward & no nonsense beginners guide.
I followed you directions and my first brisket was delicious.
That's awesome! Thanks so much for the feedback!
Loved your video, instructive and simple to understand, you covered so many beginner's mistake and so many questions. If i can add my personnal experience (witch is not alot but in the constantly learning process) In my point of view the temp you smoke is a bit high for a full brisket. I have sucessfully done some 8 hours smoking or more at 225-250 with some "jealous devil" the charcoal you are using are burning a bit fast and high temps to obtains the kind of flavours you would get with some real hardwood lump coal. That said Im aware that burning this consistancy in a weber kettle isnt easy at all. Also pardon my "bad english" as it is not my main language. But seriously keep on man loved your video 👍
Thanks mate, they are some great points! Appreciate your feedback. Your English is great. What's your main language?
French canadian 😁 a bit different regular "Croissant" french. 🤣
Excellent video. Really looking forward to trying this!
Thanks so much
@@LownSlowBasics This was awesome - just a few strange looks chucking the brisket in the esky haha. Thanks for the vid! Ribs are next.
@@rockplz great work!
I have got to try this!! Thanks for the video. Seems so simple. But, for this Texan, what is an ESKY? I assume a cooler, sort of like our Yeti?
Love video. How long would the whole cook time have been. Keep up great work. Thx
Can’t wait to try this! Great instructional video.
What weight of charcoal did you use for this please?
Thanks mate. Around 2kg of briquettes from memory.
Great video. Probably saved quite a lot of money and time for a lot of newbees here including myself.
On my first brisket cook the only difficult i had was with getting the grill upto the temp, took about 2 hours. Was smooth sailing after that.
I used the starter cube to light up the snake head. Will try adding burning charcoal like it's recommended to start with the next time.
Thanks mate :)
That knife.... Epic
Thanks mate :)
Awesom video did a brisket turned out amazing.
What thermometer do you use?
Thanks, it's the Inkbird IBBQ-4T
Nice vid mate, can u recommend what temperature monitor to buy, what one are you using in the video it looks good. Cheers.
Hey mate, thankyou! I use the Inkbird IBBQ-4T :)
Phwooarr! Delicious. Total comedy dribbling going on here. Great video - nice one!
Thanks so much 🔥
Just did a brisket, followed your method, cooked very nice. Had a problem with the snake method. Couldn’t get it to burn around, what did I do wrong. Is there a wrong way or right way to place the coal.
Hey mate love your work, how long did you rest if for?