How to Smoke Brisket in the Slow ’N Sear kettle | Beginner Brisket Recipe
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- เผยแพร่เมื่อ 14 ต.ค. 2024
- In this video Mike provides a simple, beginner brisket recipe for bbq cooks interested in learning how to smoke a brisket w/ the Slow ’N Sear kettle or Weber Kettle w/ Slow 'N Sear.
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Does the boiling water really help?
Absolutely! Boiling water adds steam to the cooking environment, which provides two benefits. 1) Steam helps maintain low and slow cooking temps. Because steam is initially at 212˚F it naturally brings down your cooking temps to the desired 225˚F to 275˚F range. 2) Steam catches on the smoke particles in the cooking environment, then adheres to the meat, turbocharging your slow smoking results. The end result is more bark, a deeper smoke ring, and more smoke flavor!
@@SnSGrills oh wow ok I’ll use that in my next cook!
Do you only add the boiling water at the beginning? Not refilling it?
I am about to do my 4th brisket. I am glad to have purchased the SNS set up. I did two the first time. 1 - SNS and other Snake. Personally I preferred the SNS method. I found it much easier. If I had the snake brisket first, I would've said it was the BEST meat I had ever eaten, but it came in a close 2nd to the SNS method. I wish I found your video the first time I cooked it. I find you dont ramble on so much like some of the others and it is so easy to understand the whole process.
Thanks for your business, we really appreciate it. Glad we could be of help with our videos too🔥🙌🏻🔥
Everything you need to know from A - Z! Great job Mike!
Thank you very much, brother! Hope you’re safe and well!
Finally someone shows how to add coals to the slow n sear. Ive always wondered about dirty smoke. Thank you
You beat me to it. After 4 years, I’ve yet to figure it out!
I wanted to make sure to include that in the video. A longer cook like this will require it and I wanted to make sure people understand the proper way to do it. Thank you very much for watching 🙏
@@JBishop25 seriously!
Great job Mike! Super juicy, super tender! Nice smoke ring. I call that brisket perfection!
Thank you very much, brother! Hope you’re safe and well 🙏
Thanks for the info will be following this method this weekend
Good luck!
An excellent video that covers all of the important information for grilling a beautiful brisket. Thanks Mike for doing such a great job.
Glad you enjoyed it
This was a very good detailed video, thanks.
Thank you very much for watching, Brent!
Great tutorial!
Thank You 🔥
I have been trucking sugar beats for 19 hr shifts and eating cold sandwiches so ya this video just sent me right over the edge excellent video
A very nice start to end brisket how to video. Great video Mike and SnS!
Thank you very much!
Nicely done Mike! This is a great SnS Grills video!!
Thank you very much, brother!
Beautifully done Mike. I love that SnS grill!!! Great job brother!!!
Thank, Eric! I appreciate you, brother!
Thanks for this very helpful video
Thank you very much for watching, Dietrich 🙏
That was very well done! Nice job Mike! The brisket looked perfect! Cheers!
Thank you very much!
I love this video! You made it nice and easy to follow along for all the steps including adding more charcoal and I love the moisture tip and putting the wood underneath it. But the most impressive is your grill I love that grill, I’m gonna have to search to see if I can find one!!
Thanks for watching! You can pick up the grill here. snsgrills.com/collections/grills
@@SnSGrills I’m getting it!! Just showed my wife, it’s a nice Christmas gift for hubby 😃
@@timothyhowes3082 that’s awesome!!! Check out our Facebook group to see what all our customers are cooking. Just search SnS Grills while logged in and it’ll pop right up. =)
I just pulled the trigger and purchased the sns kettle this morning. They are having a spring sale and anything over $100 is 10% off! So I got it for $292. Super excited !
Congratulations, Grizzy Mav! You are going to love it!
Fantastic cook as usual. Happy Holidays :)
Thank you, CJ! Happy Holidays to you and yours as well 🙏
Nice and easy. Looks good. 👍
Thank you very much!
Thanks for the video! I got the SNS Kettle earlier this week and literally JUST did my first cook (brisket). It's resting right now. Originally, I planned to do the brisket today. But there were thunderstorms in the forecast, so I decided to back up and pull an all-nighter. Then, I was unexpectedly hit by heavy rain and thunderstorms. Oh well. What would life be were it not for things that don't go according to plan. :)
Once the rain calmed down, it held a steady 250 all night. The only thing is that I added some more charcoal and water around the 8 hour point, and then wrapped it once the bark was set. I bought a QMaster Senior 5 years ago and was looking forward to using it on the SNS Kettle. But I'm starting to think it won't be necessary. Anyway, thanks again!
Thanks for watching!
Great, informative video! Subscribed and also picked up your slow n sear and drip n griddle. Currently have them working on a brisket point that I am going to turn into burnt ends. Keep up the good work fellas
Welcome aboard, Tyler. How did the brisket turn out?
Awesome mike ! 👍🏽👍🏽
Thank you very much for watching!
Very Helpful! Thank you
Thank you very much for watching, David! -Mike
WOW! That looks fantastic!! Thanks for sharing :)
Thank you very much for watching 🙏
Fat cap down or up? Also do you add more chunks of wood when you replenish coals, or does the meat stop absorbing the wood smoke flavor after a certain time and make it useless to add more? Getting my SnS deluxe friday so I am gonna smoke my first ever brisket that day.
awesome cooking. When are you guys coming out with a pellet grill?
I wanna do a brisket on the SnS Kamado but I'm not sure I'm brave enough. Still feel like I suck at getting stable temperatures even after using it for 2 months or so. That's a lot of money to spend on a cut of meat that's notoriously difficult to cook correctly, but I'll definitely do one when I feel more comfortable.
That's part of the reason why we do these videos. Give it a shot and let us know how it turns out.
Awesome video. Wondering if you recommend fat cap up or down?
Same here. You'd think fat up due to heat coming over the top
Great video. What is that grill grate you use? I have a hinged grate from Weber but it doesn’t give me enough access to easily move the hot coals around
Thanks Daniel. The grill grate is our Easy Spin Grate which is made of 304 stainless steel too so it's a lifer! snsgrills.com/collections/grill-grates-griddles/products/easyspin-grill-grate-22
Excellent cooking my friend. And a sexy grill!
Thank you very much for watching 🙏
So I have limited space I have a Weber Smoky Mountain 18 inch and I have a Weber kettle 22 inch. If you had to choose between the two of them, which would you choose? Because I know you can smoke on your kettle as you have just shown us but I’m not sure that you can really grill as well on your smoker.
Also, do you think that would have come better if it had been on a Weber smoky mountain smoker? Because it took you just about the same amount of time using the kettle.
You can smoke, grill or even bake on any kettle, we normally show ours using a 2 zone with our Slow ‘N Sear insert but you can definitely do direct grilling🔥
WOW, that's a long time. Have to start cooking at 3am to have it for dinner.
Briskets take time. Just part of the fun!
Please make a larger version! Would buy one in a heart beat if i could get like a 26"
Hey, we’re always working on new and innovative designs. Not sure when we’ll offer a larger kettle but for the latest info if you haven’t already, like, subscribe and join our Facebook group, Slow 'N Sear - Grilling, Smoking, Barbecue, we post any new releases there first🔥
Regarding the smoke hole. Does the slow n sear need to be positioned over where the smoke hole is located or does it not matter?
Sorry I’m new to do this: do you cover the brisket when dry brining? And do you rinse it after? Thanks
Great question. No, leave it uncovered overnigh. No need to rinse. (there won't be anything there.) Thanks for watching.
At any point did you add more hot water to the reservoir? If so, when? If not, why? Cheers and thanks!
I did not. I only added it at the beginning of the cook.
@@EverydayBBQ thank you!
The SNS is designed to hold 5 hours of water which is all you need. After that it doesn't really add anything to the cook...particularly when you wrap.
Question I thought you shouldnt put new coals unless they been running for about 15 mins because the blue smoke stinks up the meat or something like that?
When you add more charcoal to the SNS, do you add more water if it’s empty, or is it just in the beginning that you really need the water?
For me, once the water is gone I’m good without adding more. By that time the meat had already taken on a good amount of smoke (the water aids with that). -Mike
Do you put salt on the fat cap as well when you dry brine ?
Do you wash off the dry brine (the salt) ?
No, the dry brine seasons the meat throughout for perfect seasoning in every bite.
Whats your preferred brand of charcoal?
In this cook I used Kingsford Blue. When I use briquettes, I’d say this is what I use most of the time. Thank you very much for watching 🙏
Do you spritz your brisket? Also butcher paper or foil, which is better?
We usually recommend foil over paper simply because it's something people tend to have in their kitchen's already. Spritzing is a personal preference thing. Thanks for watching!
You said you were waiting over 12 hours to taste the brisket but how long was your cook time?
I stated that in the video but if I remember correctly it was 11 hours of cook time and roughly 1.5 hrs rest.
I have some concerns for dirty smoke not only for adding more unlit briquettes but also in using the slow and sear whit all that unlit Charcoal
I’ve been using my SNS for about 6 years now. That’s how I do it, and I’ve no issues with dirty smoke
@@brianshenk6912 same 👍🏼
Can a BBQ Guru adapter be placed in the bottom vent hole?
Absolutely!
Did you cook that brisket fat up or fat down ?
Down. Thanks for watching, John!
Why fat side down?
Do you all have a hot and fast version?
Indeed. Enjoy! th-cam.com/video/hp4jxezciqQ/w-d-xo.html
@@SnSGrills I have a Weber and sns. When I do hot and fast cooks coal burns almost entirely out after about 3/4 hrs. Is this normal? Should I be adding coal sooner?
What gloves do you wear?
Black food gloves with heat resistant gloves underneath.
Bought my sns 2 weeks ago never smoked anything never even had brisket before. Woke up this morning at 5am get my brisket going looks like it’s gonna be a disaster🤦🏻♂️ Anyone now why my temp shoots up too high (350 degrees)? and it just doesn’t want to go down to under 275😐
This is not a common problem but hopefully we can get it worked out. Give me some of the basics of your set up. Are you using the SNS kettle or a weber with a slow n sear inside? Are you using a remote thermometer or the one on the lid? Also how wide are your vents open? What is the temperature inside with the vents at that setting once you leave the lid down for a half hour or so? Thx.
@@SnSGrills thanks for replying. Sns is in my 22" Weber kettle pretty much how you guys had the set up on this vid. I am using the therm on the lid I closed my lower vent all the way and kept my vent on the lid barely open hopefully the temp drops 🙇🏻♂️
@@Joshfuentes77 OK, you’re probably fine. The thermometers on the Weber are on the wrong side. They should be on the same side as the vent because you always want your vent to be over the food so the heat will draft correctly (so of course that’s where you want to measure temperature.)
The problem is you are picking up the temperatures directly over the fire which is always going to be hotter than where the meat is on the indirect side. Most likely the temps are 100-200 degrees cooler on the side opposite the fire. The problem is with the lid arranged the way it is, there’s no way for you to tell the exact temp where the food is. This is exactly why we recommend digital thermometers next to the food. (It’s also why we put our thermometer on the opposite side on the S&S kettle.)
For the remainder of the cook you’re just going to have to fly “without instruments” so to speak. I would open your bottom vent 1/4 of the way open and top vent about a third of the way open and you should be fine. Make sure you cook until your brisket is at an internal temp of 200 to 205 and everything should be fine. I’ve done this a million times I’m confident everything will be OK if you don’t pull the brisket until you reach those internal temps. Be sure and wrap when it looks like what Mike’s looks like when he wrapped his. In the long run a remote thermometer would be a good investment so you can get accurate temps inside the cooker where your food is.
Hope this helps.
@@SnSGrills WOW!!!! Thank you guys so much!!! Awesome products and even better costumer service. Again I can’t thank you enough for your help you guys took a lot of stress off of me 👍🏼
@@Joshfuentes77 No problem. We are here to help. If you ever have any questions, email us at info@sns.com or call and talk to Sharon. She’s really helpful.
Fat side down or fat side up?
275? Isn’t that a little hot?
Lots of folks are cooking at higher temps nowadays. All depends on what you’re cooking. I’ve found that Ribs, Brisket, Pork Butt do just fine at 275.
@@EverydayBBQ Thank you, I really appreciate the information! Especially since I am still learning!
@@kennytieshisshoes no problem!
Cant get your product under 290°
It really just takes time to dial in your technique. If you use the lighting technique I demonstrated here and watch your vents closely, you can dial it in almost anywhere.
@@EverydayBBQ Thanks for your reply. I have been using an older Weber kettle and will try it again in my newer on. May I ask how many chunks of wood are you placing on the charcoal?
@@BBQRando I usually use 2-3 but it’s all preference really.
@@EverydayBBQ awesome thanks, I own 2 of them and for grilled foods and reverse smoking amazing! I will get it, lol. Merry Christmas 🎅🎄🤶
@@BBQRando Merry Christmas!