Your just a “ Backyard BBQ Guy” A pretty darn good one too. That’s what I like about you. You are non pretentious, keeping things simple for those of us who just want to grill, smoke & cook for family & friends & put out good food. I’ve learned a bunch from you & continue to do so. Thanks for sharing.
This is the point…… Ry’s style is very pleasant, it’s a friend who explains you how to do a good job. And - by the way - his pronunciation is perfect also for foreign people with a rusty English like me. So…… THANK YOU SO MUCH FOR YOUR VIDEOS!!!!!
Hey Rye excellent video! When I’m cooking on my Weber I like to put the fat side up because the heat likes to roll over the top. I would do the same with an offset. On my pellet grill I put fat side down because it will get hit with more heat. If I had a reverse flow, it would also be fat side down. Lots of experimenting has led to this practice. Basically wherever it’s going to get hit with the most heat put the most fat there to protect the meat.
I've probably done more of these on my kettle than my offsets over the years..consistent reliable lol and way more fuel efficient lol..gotta love it..keep up the great content fella
Great video Ry. Just made my first brisket on a Camp Chef Pellet Smoker this past weekend. Followed your videos, and it came out perfect. Looking forward to the next one.
Thanks for the great video. You really have it dialed in. I've changed a few things up since subscribing based on how you do it and they have all worked out well.
Great vid! Are you familiar with the weber smoking ring and diffuser plate -kit? It comes with weber GBS grills nowadays and i rarely see it being used in videos. It can take much more briquets and you can use almost the whole surface of the grill grate. I'd love to see more videos of it being used and compared to other grill additions, cause i love it! The only down side is that adding more briquets or smoking wood is a hassle.
really like the WKG brisket videos. always learn something from you. curious to know where the SnS smoke port hole is located when cooking like this. also, I didn't realize that the bottom vents should be completely closed while cooking using this particular method. the combination of the Mallory and the Slow&Sear is a nice fit I'm gonna get me a brisket ! Thanks from Canada :)
Hi Ry, I haven’t seen ANYTHING from you in idk how long, when I realized it (just now) I came to your channel and found that my bell setting was on “None,” idk how this happened, I certainly didn’t do it, but it’s set to ALL now. I hope you and your family are well, and I look forward to seeing your content again. Blessings my friend. (John from California)
Just to aid with moisture retention. It’s a small brisket and they cook more quickly so I like to keep as must moisture as possible during the process.
Why do you decide to go fat side down? I was thinking of going fat cap towards the heat source to help it render and keep the meat from getting too crispy. So that would be fat up in a kettle?
Question, are there very many of the 9 pound briskets at your Costco which is also my Costco. Secondly, what do you normally do with all the fat you trim off?
Normally the briskets I see there are 13 and above so this was a nice find. If I’m planning to do any grinding for burgers I’ll usually freeze the trimmings.
Have you considered separating the point and flat to lessen the size of the meat you're cooking? How about a rotisserie so the meat cooks evenly while it bastes in its own juices.
@@CookingWithRy I'm in the UK and was just watching some smoking competitions.... I only have a small Weber go anywhere would it be possible to use that as a smoker to cook meats slowly??
@@CookingWithRyHow do I know I am buying a smaller brisket vs just the flat. My Costco or other supermarkets often have smaller size briskets but never sure I am buying a flat or the whole brisket. Also do you get enough smoke flavor in 3 hours smoke time?
@@matthiasbroek8055 It should be labeled Whole Brisket or Whole Packer Brisket. Flat should just be labeled Flat. And I think it gets a good amount of smoke :)
Your just a “ Backyard BBQ Guy” A pretty darn good one too. That’s what I like about you. You are non pretentious, keeping things simple for those of us who just want to grill, smoke & cook for family & friends & put out good food. I’ve learned a bunch from you & continue to do so. Thanks for sharing.
This is the point…… Ry’s style is very pleasant, it’s a friend who explains you how to do a good job. And - by the way - his pronunciation is perfect also for foreign people with a rusty English like me. So…… THANK YOU SO MUCH FOR YOUR VIDEOS!!!!!
almost 20 years i did all my briskets on a weber kettle.. nice job Ry
Best grill ever
Can't go wrong with a nice backyard brisket, nice job 👍
Hey Rye excellent video!
When I’m cooking on my Weber I like to put the fat side up because the heat likes to roll over the top. I would do the same with an offset.
On my pellet grill I put fat side down because it will get hit with more heat.
If I had a reverse flow, it would also be fat side down.
Lots of experimenting has led to this practice. Basically wherever it’s going to get hit with the most heat put the most fat there to protect the meat.
I've probably done more of these on my kettle than my offsets over the years..consistent reliable lol and way more fuel efficient lol..gotta love it..keep up the great content fella
Thank you 😊
Great video Ry. Just made my first brisket on a Camp Chef Pellet Smoker this past weekend. Followed your videos, and it came out perfect. Looking forward to the next one.
Thanks for the great video. You really have it dialed in. I've changed a few things up since subscribing based on how you do it and they have all worked out well.
Great vid! Are you familiar with the weber smoking ring and diffuser plate -kit? It comes with weber GBS grills nowadays and i rarely see it being used in videos. It can take much more briquets and you can use almost the whole surface of the grill grate. I'd love to see more videos of it being used and compared to other grill additions, cause i love it! The only down side is that adding more briquets or smoking wood is a hassle.
Looks delicious
Looks delicious Ry! Boy a 10 pound brisket is a rare find! Very nice video and great editing too! Cheers!
Ry, love your videos. Been watching for many, many years. My Kettle is from 2004? Brisket is a great cook on that implement? Thanks for the refresher.
I’ve seen great briskets on 50 year old kettles 👍
My very best briskets have all been on the kettle with the snow n sear. Both in taste and in color it is the best setup.
that brisket looks tremendous Ry, well done Daddio!
That looks FANTASTIC Ry!!! 😋😋😋
Thank you, I needed this video
I have the SNS Kettle and I use the smoke hole like you do. It works perfectly
Have you thought about adding a 26” kettle to the collection? I love mine with the slow n sear xl. Lots of room for a full size brisket.
I’ve thought about it but I need a bigger yard 😊
Backyard bbq guy? You are definitely more than that brother! Great job on the Brisket 🔥
Nice cook most of us are backyard bbq guys and these videos are definitely helpful
If you left both pieces of oak at the start, the second piece would be much hotter and burn better with less smouldering etc.
I can never find brisket in my area small enough for my kettle. That looks great!
Thats my next cook!!!!! Thanks Ry
Thank you for keeping it simple and live the after rest temp! Also that smoke when you said red oak you can tell you were happy about that.
Yeah I’ve been really enjoying red oak lately 😊
@@CookingWithRy was that a choice brisket
@@jimmyg3855 It was.
@@CookingWithRy even better!
250 seems to be the happy place for brisket on the kettle in my experience. Great video!
Thank you for including the total cook time at the end! Very helpful video
really like the WKG brisket videos.
always learn something from you.
curious to know where the SnS smoke port hole is located when cooking like this.
also, I didn't realize that the bottom vents should be completely closed while cooking using this particular method.
the combination of the Mallory and the Slow&Sear is a nice fit
I'm gonna get me a brisket !
Thanks from Canada :)
Nice looking brisket,where did you find the probe hole setup?
That’s a lot from SnS Grills that I installed.
I love you chose a choice cut to show viewers a more realistic bbq. Not everybody can find or afford prime grade meat.
Looks really good but not sure about the red oak for smoke
What charcoal did you use for this cook. The brisket came out really good
Just regular Kingsford. That’s what I normally use on long cooks.
Is the Sharpe seasoning from the same company you get some of your wood from?
Yes. That’s their rub brand.
Ry, do you find doing long cooks with Kingsford briquettes affects the flavor of the meat because the briquettes are so smoky?
I’ve never had any issue and I don’t find them any smokier than any other charcoal.
Nice, Ry! I have a 17 lb choice brisket going on the 20x42 tonight.
I’ve got a 17 lb in my freezer right now. Gonna have to thaw that for the LSG soon 😊
I prefer to smoke it fat side down too. I get the best results that way. Great job Ry.
Hi Ry, I haven’t seen ANYTHING from you in idk how long, when I realized it (just now) I came to your channel and found that my bell setting was on “None,” idk how this happened, I certainly didn’t do it, but it’s set to ALL now. I hope you and your family are well, and I look forward to seeing your content again. Blessings my friend.
(John from California)
So glad you found that out!
@@CookingWithRy me too, thank you Ry.
Good stuff. Enjoy your cooks! Juicalanche 😂
Why moisten the paper before wrapping?
Just to aid with moisture retention. It’s a small brisket and they cook more quickly so I like to keep as must moisture as possible during the process.
Why do you decide to go fat side down? I was thinking of going fat cap towards the heat source to help it render and keep the meat from getting too crispy. So that would be fat up in a kettle?
I like to protect the meat side from contact with the grate. Just my preference.
@@CookingWithRy that makes sense with the big cast iron grates. I imagine they carry quite a bit of heat
Hello Ry, I was wondering if you had a reason to use The Slow n Sear instead of the Mallory Firewall?
For something under 4 hours I’d use the firewall, but longer than that I like the temp stability of the SnS.
@@CookingWithRy Thanks Ry.
I’ve stuffed a 15 pounder on the kettle using a slow n sear before but I definitely would rather do one under ten pounds nice find
Have you been out to Heritage Barbecue? Would love a review on it Ry.
It’s amazing 👍
Question, are there very many of the 9 pound briskets at your Costco which is also my Costco.
Secondly, what do you normally do with all the fat you trim off?
Normally the briskets I see there are 13 and above so this was a nice find. If I’m planning to do any grinding for burgers I’ll usually freeze the trimmings.
Have you considered separating the point and flat to lessen the size of the meat you're cooking? How about a rotisserie so the meat cooks evenly while it bastes in its own juices.
Can I ask how much it was? That’s huge for us in 🇬🇧
I believe it was about $45 US.
Please explain your thinging in cooking fat side down. Thank You Tom Ireland
I prefer to not have the meat side in contact with the grate to protect bark formation. Just personal preference.
I become irrationally angry when people spritz with plain water. I know I am ridiculous, but I can’t help it. Nonetheless, I love this channel .
Chefs choice! That's the nice part of smoking. Go for what you like!!
6 and a half hours is great!....not everyone has time to babysitt a smoker for 10 hours 😅
Do you enter BBQ competitions??
No. Not my thing. I’m just a backyard bbq guy 😊
@@CookingWithRy I'm in the UK and was just watching some smoking competitions....
I only have a small Weber go anywhere would it be possible to use that as a smoker to cook meats slowly??
Is that a brisket that was divided into point andflat
No. Just a smaller whole brisket.
@@CookingWithRyHow do I know I am buying a smaller brisket vs just the flat. My Costco or other supermarkets often have smaller size briskets but never sure I am buying a flat or the whole brisket. Also do you get enough smoke flavor in 3 hours smoke time?
@@matthiasbroek8055 It should be labeled Whole Brisket or Whole Packer Brisket. Flat should just be labeled Flat. And I think it gets a good amount of smoke :)
'Small' brisket....LOL....here in the UK....that's massive!
That's funny. I just got 1 from Snake River Farms, 18lbs.
ry are you related to chris eliott
No, but I’ve always wanted to be his stunt double 😊
Kicking myself for never thinking of putting a bag on the shaker
He must have seen it on a recent mad scientist bbq video
Fat Cap side down?
Where did you get the cast iron grill from? Do you prefer it to the stainless steel?
It’s usually listed in the video description. I prefer the cast iron.
COSTCO ALWAYS HAS BETTER MEAT. BUYING FROM THEM OVER 20 YEARS