G'day and greetings from Tasmania Australia 🇦🇺 thank you for showing the two different ways on cooking a brisket. We have a Kamado Joe and a Genius 2 and it was good to see the preparation involved in getting the brisket ready to cook, I will try these methods. Thank you John
Thoroughly enjoyed making this film tho i am naturally camera shy, thank you Russel and Adam of Riverside BBQ Centre for editing my waffle into something watchable.... Looking forward to more #EvilGenius
I noticed you put the brisket on the Weber and it was not wrapped in foil, yet later when you took it off, it was wrapped in foil. Did I miss something? Did you keep the grill at 325 the entire time?
The burn ends were finished on the traeger @275f to get extra smokey but can be done on the Weber, once sauced you have options the point is really well marbled and can take much more cooking... you can foil over the top of the pan and let em go for an hour or you can do what we did and let them ride open for as long as people don't find and devour them... the extra cooking renders a bit more of the fat and crisps the outer edges of the burnt ends. They are most definitely worth a little extra effort
Besides adding more Hickory chips, where would you have moved the chips on the Weber to get a better smoke ring? Any other tips to get a better ring on the Weber? How was the taste between the two briskets?
It was really more the fact that the gas brisket was a last minute addition and i had never cooked on gas and hadn't prepped for it i.e we hadn't soaked the chips and they smoldered for only a couple of mins before bursting into flames and sent the cook temp soaring.... it happens to the best of us Doh! tips for getting a better smoke ring... 1) put the brisket on cold 2) Spritz with water or a liquid of your choice every hour prior to foiling.. the moisture attracts the smoke You really can get experimental with the flavours and contents of the spritz
Dan Cartwright Photography I don’t normally look for a temperature, when the rub has set and you have the colour you want that’s when I foil.. usually works out around 150-160f which is lower than most people suggest 👊🏻
Dan Deknis well as previously mentioned before we didn’t soak the chips before hand so they went really quick, with smoke less is most definitely more, don’t go mad with them you should be able to go with one load of chips up until foiling.. we had to get creative with them as due not being soaked they sent temps sky rocketing.... remember to soak your chips people!
As a Texan, watching the way you trimmed that brisket gave me heart palpitations.
As a Chef, I agree with you.
As a fellow Texan, I agree with you. Very painful indeed.
Brother, as a midwestern cook, I share your pain. The fact that he put the brisket on the smoker in a pan bothered me too.
This asshole is a butcher ... and that is not ment as a compliment!
Hahahahaha.
“As a Texan!” 🤦🏻♂️🙄
G'day and greetings from Tasmania Australia 🇦🇺 thank you for showing the two different ways on cooking a brisket. We have a Kamado Joe and a Genius 2 and it was good to see the preparation involved in getting the brisket ready to cook, I will try these methods. Thank you John
Thoroughly enjoyed making this film tho i am naturally camera shy, thank you Russel and Adam of Riverside BBQ Centre for editing my waffle into something watchable....
Looking forward to more
#EvilGenius
Awesome and informative video and I just love how he strokes his meat.
almost sensual, all the time i am looking and feeling what ive got in front of me and evaluating what im gonna do with it
I noticed you put the brisket on the Weber and it was not wrapped in foil, yet later when you took it off, it was wrapped in foil. Did I miss something? Did you keep the grill at 325 the entire time?
Hungry as fuck watchin this 🤤
Awesome information!!!
Smashalicious Doctor.
I suggest a rise to Consultant level.
Good work Gents. Were the burnt ends cooked for an hour still at 325f ?
The burn ends were finished on the traeger @275f to get extra smokey but can be done on the Weber, once sauced you have options the point is really well marbled and can take much more cooking... you can foil over the top of the pan and let em go for an hour or you can do what we did and let them ride open for as long as people don't find and devour them... the extra cooking renders a bit more of the fat and crisps the outer edges of the burnt ends. They are most definitely worth a little extra effort
Besides adding more Hickory chips, where would you have moved the chips on the Weber to get a better smoke ring? Any other tips to get a better ring on the Weber? How was the taste between the two briskets?
It was really more the fact that the gas brisket was a last minute addition and i had never cooked on gas and hadn't prepped for it
i.e we hadn't soaked the chips and they smoldered for only a couple of mins before bursting into flames and sent the cook temp soaring.... it happens to the best of us Doh!
tips for getting a better smoke ring...
1) put the brisket on cold
2) Spritz with water or a liquid of your choice every hour prior to foiling.. the moisture attracts the smoke
You really can get experimental with the flavours and contents of the spritz
Nice video! At what temp in the gas bbq did you wrap the brisket?
@@dancartwrightphotography7998 Yes I am wondering the same.
Dan Cartwright Photography I don’t normally look for a temperature, when the rub has set and you have the colour you want that’s when I foil.. usually works out around 150-160f which is lower than most people suggest 👊🏻
How often were chips/chunks added to the Weber during the 6 hour process?
Dan Deknis well as previously mentioned before we didn’t soak the chips before hand so they went really quick, with smoke less is most definitely more, don’t go mad with them you should be able to go with one load of chips up until foiling.. we had to get creative with them as due not being soaked they sent temps sky rocketing.... remember to soak your chips people!
Wow lots of foil
I don't understand why did he have the brisket that he put in the traeger pellet grill why did he have the brisket in a pan??
Can I inject that broth directly into my veins?
What a waste of good meat and flavour! ... this is why people make fun of Brits on Bbq!