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 ;)
Very thorough, not wordy yet still engaging without overpowering music we usually hear on bbq/smoker videos. Subscribed American over here! Awesome vids man.
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
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.
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.👏👍
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
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.
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
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 👍🏼
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
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.
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.
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 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
That Cosmo Q mention low-key had me tearing up. It's so cool that these Oklahomie products keep creeping up in your content. You got a sub for life my dude! Cheers!
Low n Slow Basics I’m loving how much you’re loving your kettle. I’ll have to wait to get mine but it’ll be worth the wait. I’ll have my drum so I’ll still be happy
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. 😂
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.
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
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.
What a great vid! You run through it in a practical no nonsense approach. I have a Weber that has been sitting idle for years - I have a briskit to cook up from a 40 month Highland steer. You have given me all the confidence I need. Hope to do the cook in the next week or so. It Your briskit looks so succulent! Cheers, mate!
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
Watched the video, Did a 9 hr cook and 1 hr rest. Best ever, thanks
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 🔥🙏
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?
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😂
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 👏
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
🙏
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!
Very thorough, not wordy yet still engaging without overpowering music we usually hear on bbq/smoker videos. Subscribed American over here! Awesome vids man.
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
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 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 :)
Best weber videos online.
🙏🙏🙏
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 🔥
Followed this guide with my 1st brisket. Came out brilliantly. Thanks guys.
That's awesome! Thanks for letting us know 🔥
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!!
So I followed your method exactly, it came out awesome for my first brisket ever.
Great work legend!
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 🔥
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.
Great call on the even temperatures. Which would make the flat perfect
Best tip is to leave the top vent open. Has made my cooks so much easier, thanks mate
No worries at all mate!
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!
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! :)
Nice video. Very relaxed presentation, no over the top salesmanship. Will use this method next time I do brisket.
Thanks for the feedback 🙏
Super clean kettle.
Thanks mate, was a lucky find!
Best explanation video EVER
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 :)
As an Aussie I wish you would quote Celsius temps but love your vids
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 good, even the birds sang their approval. Thanks!
The birds love it 😂
Truly impressive what you have accomplished on a weber
Loving the Webber series you are posting. This looks fantastic. 👍👍
Thanks mate :) glad your are enjoying.
Thank’s for your video. I just bought a Weber Performer Deluxe ... still waiting for. Anxious to try this recipe.
Thanks mate :)
Excellent job and great video, well done.
Thankyou 🔥
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.
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!
Thank you for this! Like the other guy said - simple and not fiddly. Great work.
Nice clean presentation. Great job 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!
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.
Fantastic vid, brother. So easy to watch and follow. Great work.
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!
Great video m8, simple and easy to follow
Thanks so much!
That’s a knife!!! Brisket looked great too!
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 🍻
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 😜
This looks so good I must try this for me my family and friends
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.
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.
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.
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
Thanks mate. Got my first webber last weekend and hanging out to do this on Saturday
Awesome presentation! And it looked delicious.
Alright I will be attempting my first brisket tomorrow. I took note of many things you said, so hopefully everything goes well
Phwooarr! Delicious. Total comedy dribbling going on here. Great video - nice one!
Thanks so much 🔥
Good vid. Thanks Champ.
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!
Thanks for the video! Awesome stuff!
I liked the way you did the trimming boss. Nicely done nice
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
Looks awesome Aaron. Keep up the good work.
Appreciate that man 🔥
This is class mate. Looking forward to following your approach.
Thanks so much mate.
Nice job ! Really helpful
Thanks so much
Thanks mate, just cooked up my first brisket following your instructions. Turned out amazing!! Compliments galore from everybody 👍👍
Great work 🔥
I like your "snake" method. I was thinking I might have to make my own "slow and sear" after seeing other videos.
Great video, looking forward to trying it out
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
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 🔥
That Cosmo Q mention low-key had me tearing up. It's so cool that these Oklahomie products keep creeping up in your content. You got a sub for life my dude!
Cheers!
Oh man, thanks so much! Yeah man kosmo's q look after us, love their stuff. Appreciate you 🍻
Simple yet so so so good! Sometimes simple is best mate. Love it!!! Amazing looking brisket!!!
Thanks mate ❤️
Low n Slow Basics I’m loving how much you’re loving your kettle. I’ll have to wait to get mine but it’ll be worth the wait. I’ll have my drum so I’ll still be happy
Great video! shows how to really make this without an expensive setup. Btw, nice looking knives.
Thanks so much :)
Have you tried our range of BBQ rubs, sauce and jerky? Use code TH-cam10 at the checkout to get 10% off your order at www.lownslowbasics.com.au
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
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!
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. 😂
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!
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.
Good video mate, thanks for that.
No worries :)
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
Outstanding video brother. I just subbed
Thanks so much
Never seen a brisket that big in a supermarket mate. Really love the video - very approachable and comprehensive. Cheers!
You're welcome 😀
That knife.... Epic
Thanks mate :)
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
The charcoal snake is very clever!
Nice work! I appreciate the videos. I made your pulled pork last weekend. It was absolutely wonderful!
Dude... the knife😱😱
From route 83 😜
@@LownSlowBasics thanks will check them out
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.
What a great vid! You run through it in a practical no nonsense approach. I have a Weber that has been sitting idle for years - I have a briskit to cook up from a 40 month Highland steer. You have given me all the confidence I need. Hope to do the cook in the next week or so. It Your briskit looks so succulent! Cheers, mate!
Good job bro!! Shot out from Massachusetts
Thankyou man! Long way from Australia!
Man I just messed up and removed your reply 😩 I did see it! If you are ever down South Of Australia, don't hesitate so reach out!
No worries brother!!!! And if I ever have a chance to go I’m a gonna hold you to that!!!! Lol 😂👍🏾👍🏾👍🏾👍🏾👍🏾
I'd be more than happy man! 👊
Works like a charm!
Thankyou 🔥
That was awesome. You really made that look easy can't wait to give it a shot
Thanks so much!
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!