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!
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
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!!
Very thorough, not wordy yet still engaging without overpowering music we usually hear on bbq/smoker videos. Subscribed American over here! Awesome vids man.
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 👍🏼
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.
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 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
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
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.👏👍
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
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).
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.
My favourite BBQ channel. I like how you are very to the point when it comes to the cook. Quick and simple explanations. Thanks for sharing!! Keep up the good content.
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
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
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.
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. 😂
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....
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.
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👍
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?
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.
I was warned not to use foil but I did it anyways because I seen Harry Soo do it and now I always tell people if it says wrap in foil its a bad guide. Part of smoking a brisket is great bark. Instead of wrapping in foil I would just assume put foil on my show the stomp it in the slow cooker at that point. If I didn't wrap in butcher paper I wouldn't wrap it
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.
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!
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
Thanks brother I was able to make a fantastic meal for my family because of this!!
Most welcome! Good work 🙌
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😂
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 🔥🙏
Texas here , great turnout on the weber! I use stick burner offset and yours came out excellent. May start using my kettle. Applause 👏
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.
First ever brisket going on the Weber in 3 hours! I’m getting so excited
Watched the video, Did a 9 hr cook and 1 hr rest. Best ever, thanks
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?
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 ;)
One of the best video instructions I have seen. Thank you
🙏
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!
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!
And I really like your honestly and lack of animation. So many guys (& gals) are over kill on their exaggerations. 👍👍💪💪
Thanks heaps mate!
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 🔥
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 :)
Great call on the even temperatures. Which would make the flat perfect
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
Best weber videos online.
🙏🙏🙏
Followed this guide with my 1st brisket. Came out brilliantly. Thanks guys.
That's awesome! Thanks for letting us know 🔥
So I followed your method exactly, it came out awesome for my first brisket ever.
Great work legend!
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!
Truly impressive what you have accomplished on a weber
Very thorough, not wordy yet still engaging without overpowering music we usually hear on bbq/smoker videos. Subscribed American over here! Awesome vids man.
As an Aussie I wish you would quote Celsius temps but love your vids
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 🔥
Best tip is to leave the top vent open. Has made my cooks so much easier, thanks mate
No worries at all mate!
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!
Nice video. Very relaxed presentation, no over the top salesmanship. Will use this method next time I do brisket.
Thanks for the feedback 🙏
Thank’s for your video. I just bought a Weber Performer Deluxe ... still waiting for. Anxious to try this recipe.
Thanks mate :)
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 😜
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 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 :)
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
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!
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!
This looks so good I must try this for me my family and friends
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.
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 🍻
Alright I will be attempting my first brisket tomorrow. I took note of many things you said, so hopefully everything goes well
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! :)
Very CLEAR instructions . Thank you.
The way you use the snake and alfoil is so logical 😁 but newbies like me dont know this.
Thanks heaps from OZ
You are more than welcome mate, thanks for the feedback. Really appreciate it 🔥
Thank you for this! Like the other guy said - simple and not fiddly. Great work.
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!
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.
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.
Loving the Webber series you are posting. This looks fantastic. 👍👍
Thanks mate :) glad your are enjoying.
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.
Super clean kettle.
Thanks mate, was a lucky find!
Thanks mate. Got my first webber last weekend and hanging out to do this on Saturday
My favourite BBQ channel. I like how you are very to the point when it comes to the cook. Quick and simple explanations. Thanks for sharing!! Keep up the good content.
Fantastic vid, brother. So easy to watch and follow. Great work.
I like your "snake" method. I was thinking I might have to make my own "slow and sear" after seeing other videos.
Excellent job and great video, well done.
Thankyou 🔥
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
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
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.
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
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.
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. 😂
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....
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.
So good, even the birds sang their approval. Thanks!
The birds love it 😂
Awesome presentation! And it looked delicious.
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.
Great video! shows how to really make this without an expensive setup. Btw, nice looking knives.
Thanks so much :)
Nice clean presentation. Great job mate.
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 liked the way you did the trimming boss. Nicely done nice
That’s a knife!!! Brisket looked great too!
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.
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?
Great video m8, simple and easy to follow
Thanks so much!
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
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
I was warned not to use foil but I did it anyways because I seen Harry Soo do it and now I always tell people if it says wrap in foil its a bad guide. Part of smoking a brisket is great bark. Instead of wrapping in foil I would just assume put foil on my show the stomp it in the slow cooker at that point. If I didn't wrap in butcher paper I wouldn't wrap it
What knives are you using here, mate? They look unreal. If anyone knows what knives these are, I’d really appreciate the tip!
They are the route 83 brand :)
@@LownSlowBasics Thanks so much mate. Trying my first Brisket this weekend!
Thanks mate, just cooked up my first brisket following your instructions. Turned out amazing!! Compliments galore from everybody 👍👍
Great work 🔥
This is class mate. Looking forward to following your approach.
Thanks so much mate.
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!
Best explanation video EVER
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.
Great video, looking forward to trying it 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!
Phwooarr! Delicious. Total comedy dribbling going on here. Great video - nice one!
Thanks so much 🔥
Nice video mate, can I ask what brand of knifes you are using ?
Never seen a brisket that big in a supermarket mate. Really love the video - very approachable and comprehensive. Cheers!
You're welcome 😀
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 🔥
Appreciate the video. I think I’ll attempt it myself now
thanks so much!
Nice work! I appreciate the videos. I made your pulled pork last weekend. It was absolutely wonderful!
Hey mate, just found this page and definitely a subscriber. How long is the minimum you should let it rest. Thanks
Thanks for the video! Awesome stuff!
Going to try on Saturday for my birthday thanks and cheers 🍻
Awesome! Let us know how you go :)
@@LownSlowBasics came out amazing wife said was my best brisket thank you
@@22HondaCivic man that's so good to hear! Good job. Now try butchers paper for the wrap next time and it'll be better again!
South Aussie? what a random find! subscribed:) **Edit** what a brilliant video. Makes it sound super easy to cook brisket. I'll be trying this soon.
Thanks legend
looks mint brother! never seen a full brisket at woolies or coles!
gonna try this in a couple weeks, new to the low and slow game and loving it!
Thanks legend! Yeah you don't see them there hey. Drakes are awesome :)
@@LownSlowBasics I get mine from Drakes, they have trimmed and untrimmed!
Here from Blokes Advice. You legend haha this is something ill be getting into shortly and im so keen
Oh mate that’s awesome!!! Cheers legend.
Nice job ! Really helpful
Thanks so much