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Brother, one day, I had enough of paying $50 for like 200g of cooked brisket from the shops. Got on youtube and searched a couple of vids. I liked your one because it was simple, easy to follow and your an Aussie so I know its no BS. Literally just followed what you did word for word, and on my first attempt on my webber kettle that was not used for years, cooked the best brisket I have ever tasted. Much better than any smokehouse/restaurant brisket. I dead set could not believe it. My 2 year old who does not eat meat, demolished the brisket !! She loved it lol Im addicted to using the webber kettle now haha, webber better sponsor you man. Thanks a lot for your videos, god bless you and keep up the fantastic work it is so useful and helpful to so many people out there.
I love videos like this Aaron, as not many people warrant a 6kg brisket everytime, I always have in my head if it's too small it won't turn out as good, you proved me wrong awesome vid mate cheers
Appreciate this video. In the UK briskets are expensive and as we're a small family (me and the wife) I can't justify buying a 6-7kg brisket for £££ to smoke. This tutorial came in very handy, cheers mate
I'm UK based. I have a small bullet smoker which is amazing for beef ribs or small brisket. The 4 kg brisket I use is the large kettle. The farm shop it's gone up to £9 a kg, the price goes up each year. Still the cheapest part by offal.
Great vid mate, half way through my cook on a 1.1 kg (supermarket) brisket, I was fussy when selecting, but its no Wagu, will let you know how it goes, much appreciated!!!!!
Youre awesome and perfect with your timing. Bought a 6 pounder yesterday and cooking today for some family. I forgot to mention, this is my very first brisket ever. 😅
Adelaide boy myself. Been watching your videos since the Chargriller Comp-Pro days. Started back then by purchasing the same set up and watching the abundant amount of videos on youtube including yours. Ive since added everything from more stick burners, pellet smokers, acorns ect. Although of come to cook some very very good BBQ that wows people i cook for. I still love to sit back while cooking, beer in hand and watch your vids all over again. Ps: your rubs are great to. My personal favourite is the Pepper and Salt beef rub. Never misses a beat. Id just like to shoutout to AngleVale Butcher for sending me broke 🤣
Wow! I have had a number of friends cook up a briskit. Now tgat we have our own beef, i thought I would try. Followed your approach ...... a mouth watering sensation! Thank you Aaron.
I just bought a piece of choice brisket about the exact same size as this at an asian store. I never hardly see them in a regular store but it looked like the marbling was very good. I have only slow smoked at least 7lb ones in the past but it's a lot of work and I just don't need that much meat. So this is the very first you tube video I saw and it's perfect. I like the idea of the boat and I never thought of putting wood on top of the grate instead of on top of the coals, that way it won't flame up and add too much heat. This is the no waste brisket and that nice chunk I bought only cost $12. The big ones are all $85 or more
Thanks for making this. If I cook a whole brisket, I'll be eating leftover brisket till I'm sick of it. I had a lot of anxiety about trying a small one.
I was doing some beef ribs the other week and thought I might as well put something else in while the smoker is going and got one of those cheap, small briskets from the supermarket. It was so frickin dry at the end it was terrible so agree, avoid those ones.
Agree with butchers vs supermarket, quality and results well worth it. Q on the rubs and how spicy/salty they are as nothing much on website but my family find most rubs I buy too salty or spicy so o generally make my own and reduce the salt and spicy. I add more spice in my sauces but keen to try the Natural Smoke rubs if not too salty/spicy.
I've stopped buying the ones from the US as they seem to have a ton of salt in them. The Fuego spice rubs are good, I'll try the Natural Smoke ones too.
Nice work on the videos mate. About to add an offset smoker to my outdoor area with my wood fire oven. Keen to cook up a nice brisket to get me through this cold Victorian weather at the minute 👌🏼
Hi and thanks for the vid. Nice looking beef. During your 4 1/2 hr cook, did you need to top up the charcoal or wood chunks? Also, is the beef tallow a strict requirement?
Thank, you. I want to do a nice brisket but sorry to say I don't have enough friends f9r a proper one. Thank you for sorting me out for a small but juicy brisket
Hey mate love the vids, I’m looking at getting a offset smoker what would you recommend with a 1k ish budget looking at the Oklahoma joes ones but not sure if I should get reverse flow or just the normal one. Cheers
It was beef tallow (beef fat). Depending on where you are in the world it can usually be found in supermarkets these days. I see a lot of people put a few tablespoons in a container and put it in with the beef to melt and take on a bit of smoke while it’s cooking.
Great video mate. This is a more accessible size given the cost of living at the moment. Just got given an old Grill Dome Kamado, so your channel has been super helpful. Do you make your own tallow out of off-cuts etc? Thanks again.
Hi Aaron, fantastic content bro. I have a Blackjack, is that charcoal basket and water pan an Oklahoma Joe accessory or something that just happens to fit? Thanks
Hey bud, what if you want to server it right away and only have an oven. Is there any need to set the temperature to 70c? Can I just rest it in foil in a cold oven? Or is there any need to rest it, let it cool a bit and start cutting? thanks
@@jayrakich5556 need to try trim the points so they are more uniform. Some point pieces that are sold are so uneven and out of shape which results in an uneven cook.
Can I ask your advice please? I have a 3.5kg flat brisket which I’m looking to smoke in my offset next weekend with some cherry wood. I’m starting it with a chute of briquettes but my plan was then to purely use the wood as fuel. Would that be too overpowering or you think it will turn out fine? Cheers 😊
@@LownSlowBasics Can I ask your advice please? So I did my brisket and the flavour was amazing - but it didn’t just pull apart and there wasn’t much bark on it. I did it at 120 degrees c and the temp inside seemed to plateau and struggle to get past 85c. Any thoughts?
Question Aaron. With a weber Mastertouch and a slow n sear, you want the air vent on the other side to the Slow n sear so that the smoke draws over the meat right? BUT the thermometer on the weber is then over the coals and not on the same side as the meat. How can you work around setting the right temp for the bbq in this scenario, buy an ambient probe? Or is there a clever solution?!
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watched your video, did you turn over the brisket at all during cooking? thanks
@@sloughdog no I didn’t.
@@LownSlowBasics thanks for the reply
Brother, one day, I had enough of paying $50 for like 200g of cooked brisket from the shops.
Got on youtube and searched a couple of vids. I liked your one because it was simple, easy to follow and your an Aussie so I know its no BS.
Literally just followed what you did word for word, and on my first attempt on my webber kettle that was not used for years, cooked the best brisket I have ever tasted. Much better than any smokehouse/restaurant brisket. I dead set could not believe it.
My 2 year old who does not eat meat, demolished the brisket !! She loved it lol
Im addicted to using the webber kettle now haha, webber better sponsor you man.
Thanks a lot for your videos, god bless you and keep up the fantastic work it is so useful and helpful to so many people out there.
Mate this is SO GOOD to hear! Appreciate your support and love hearing stuff like this 🙏
Love seeing comments like this 👌
I love videos like this Aaron, as not many people warrant a 6kg brisket everytime, I always have in my head if it's too small it won't turn out as good, you proved me wrong awesome vid mate cheers
Cheers mate
My wife spat her coffee out laughing when you said “she pulls apart with ease” 😂
😂
Appreciate this video. In the UK briskets are expensive and as we're a small family (me and the wife) I can't justify buying a 6-7kg brisket for £££ to smoke. This tutorial came in very handy, cheers mate
Cheers mate, enjoy.
I'm UK based. I have a small bullet smoker which is amazing for beef ribs or small brisket. The 4 kg brisket I use is the large kettle. The farm shop it's gone up to £9 a kg, the price goes up each year. Still the cheapest part by offal.
Great job!! Small flats have been the most difficult of brisket cooks. Nicely done 😁👍👍
Cheers mate
Great vid mate, half way through my cook on a 1.1 kg (supermarket) brisket, I was fussy when selecting, but its no Wagu, will let you know how it goes, much appreciated!!!!!
Great vid mate this is a good way to help me start doing briskets with out spending too much & having too much meat left over cheers
Cheers mate
great video 👍, great to see a brisket that you actually can do for the family only 😂
Cheers legend
your literally my go to appreciate the videos dude!
Thanks heaps mate!
Using a pitboss pellet grill, first attempt came out dry. On to my second attempt now and following these instructions to a T. Praying for the juice
Maybe throw some trimmings into a pan to add more juice later.
another top video, gets notification, watches vid smashes thumbs up, thanks mate :)
Legend
Smashed it mate!! Top notch as always!! Cheers for another great video mate
Cheers legend
Youre awesome and perfect with your timing. Bought a 6 pounder yesterday and cooking today for some family. I forgot to mention, this is my very first brisket ever. 😅
Enjoy mate
@@LownSlowBasics it was a fail. Basic select grade hardly any fat it was tough like a tire. My manhood is hurt.
@@camw6990 live and learn mate.
Adelaide boy myself. Been watching your videos since the Chargriller Comp-Pro days. Started back then by purchasing the same set up and watching the abundant amount of videos on youtube including yours. Ive since added everything from more stick burners, pellet smokers, acorns ect. Although of come to cook some very very good BBQ that wows people i cook for. I still love to sit back while cooking, beer in hand and watch your vids all over again.
Ps: your rubs are great to. My personal favourite is the Pepper and Salt beef rub. Never misses a beat.
Id just like to shoutout to AngleVale Butcher for sending me broke 🤣
Wow! I have had a number of friends cook up a briskit. Now tgat we have our own beef, i thought I would try. Followed your approach ...... a mouth watering sensation! Thank you Aaron.
I just bought a piece of choice brisket about the exact same size as this at an asian store. I never hardly see them in a regular store but it looked like the marbling was very good. I have only slow smoked at least 7lb ones in the past but it's a lot of work and I just don't need that much meat. So this is the very first you tube video I saw and it's perfect. I like the idea of the boat and I never thought of putting wood on top of the grate instead of on top of the coals, that way it won't flame up and add too much heat. This is the no waste brisket and that nice chunk I bought only cost $12. The big ones are all $85 or more
Some grocery stores have really good cuts with plenty of internal fat for $35. Usually the small town grocery stores.
Thanks for making this. If I cook a whole brisket, I'll be eating leftover brisket till I'm sick of it. I had a lot of anxiety about trying a small one.
Most welcome 🙏
I was doing some beef ribs the other week and thought I might as well put something else in while the smoker is going and got one of those cheap, small briskets from the supermarket. It was so frickin dry at the end it was terrible so agree, avoid those ones.
Definitely avoid supermarket lean stuff.
It's very cute, good job! looks 10x better then coles or woolies cut.
Definitely
Agree with butchers vs supermarket, quality and results well worth it. Q on the rubs and how spicy/salty they are as nothing much on website but my family find most rubs I buy too salty or spicy so o generally make my own and reduce the salt and spicy. I add more spice in my sauces but keen to try the Natural Smoke rubs if not too salty/spicy.
I've stopped buying the ones from the US as they seem to have a ton of salt in them. The Fuego spice rubs are good, I'll try the Natural Smoke ones too.
Nice mate. I find they are very well balanced most of them on the site :)
Awesome job buddy , brisket came out awesome 👌👌
Cheers mate
Nice one, when ore heating an esky I use a pot filled with hot water, then just take it out rather than having to tip water out of the esky.
Great idea
Well done....video, commentary and especially cooking!
Thanks mate!
Nice work on the videos mate. About to add an offset smoker to my outdoor area with my wood fire oven. Keen to cook up a nice brisket to get me through this cold Victorian weather at the minute 👌🏼
Nice mate! Bring back summer already!
@@LownSlowBasics I couldn’t agree more! Nothing like a summer bbq
Great show. Thank you.
Cheers mate
Hi and thanks for the vid. Nice looking beef. During your 4 1/2 hr cook, did you need to top up the charcoal or wood chunks? Also, is the beef tallow a strict requirement?
Notice the Oklahoma getting by a good workout in your vids. They look like a good bbq.
They are great
Bit cold down in the south mate? Awesome video as per usual. 👍
Freezing!
Thank, you. I want to do a nice brisket but sorry to say I don't have enough friends f9r a proper one.
Thank you for sorting me out for a small but juicy brisket
Hey mate love the vids, I’m looking at getting a offset smoker what would you recommend with a 1k ish budget looking at the Oklahoma joes ones but not sure if I should get reverse flow or just the normal one. Cheers
Hey mate, Oklahoma joes and wildfire are both ones I’d recommend
How long would does it take smoke a 2kg brisket using the snake method roughly?
Hello Aron what did you pour on the brisket and what kind of oil..thank you!… we’ll explain and very good presentation…👏👏👏👏
It was beef tallow (beef fat). Depending on where you are in the world it can usually be found in supermarkets these days. I see a lot of people put a few tablespoons in a container and put it in with the beef to melt and take on a bit of smoke while it’s cooking.
Hi Aaron great content. Love the vids. I was thinking of getting a small briskit from Austral meats on the weekend should I go flat or point? Thanks 👍
Hey mate, point usually always produces a better end result.
Thanks mate that's the way I was leaning, cheers
Great video mate. This is a more accessible size given the cost of living at the moment. Just got given an old Grill Dome Kamado, so your channel has been super helpful. Do you make your own tallow out of off-cuts etc? Thanks again.
Thanks heaps mate! Yep sure do, stay tuned for our next video :)
Where do you get your beef tallow from? Or do you render it down yourself? Thanks!
Done it myself :)
Cool and thanks - which slow n sear attachment did you use? Many thanks
The one for a 22” kettle :)
Hi Aaron, fantastic content bro. I have a Blackjack, is that charcoal basket and water pan an Oklahoma Joe accessory or something that just happens to fit? Thanks
Gonna try my first brisket soon. What is reasoning to do boat method vs full wrap? Is one better
do you wrap the small brisket at around 180, or wait until about 202 degrees?
Wrap about 160-170 usually
Would using ghee instead of tallow for the wrap/boat be a bad idea? I am smoking a small brisket today. Thanks for the great video
Hey bud, what if you want to server it right away and only have an oven. Is there any need to set the temperature to 70c? Can I just rest it in foil in a cold oven? Or is there any need to rest it, let it cool a bit and start cutting? thanks
Mate, great vid. I did a small point and the meat on the thicker outside just felt a little dry, almost roasted? Is that an overcooking thing?
Hey mate. Potentially. Hard to say without seeing it or knowing how it felt/probed.
@@LownSlowBasics probing ok in parts but it was a lot greyer than yours, almost no pink. And forked out for bloody wagyu as well
@@jayrakich5556 need to try trim the points so they are more uniform. Some point pieces that are sold are so uneven and out of shape which results in an uneven cook.
Did you add more Charcoal? normally my charcoal burn out after 2 hours
Nope.
Nice video 🔥
Do you rest it in foil or take it out of foil to rest?
What are you spritzing with???
Gidday mate, is your slow n sear attachment custom made? Can’t seem to find one for the blackjack kettle. Cheers!
It's the same one for Weber. Should be link in description
Can I ask your advice please? I have a 3.5kg flat brisket which I’m looking to smoke in my offset next weekend with some cherry wood. I’m starting it with a chute of briquettes but my plan was then to purely use the wood as fuel. Would that be too overpowering or you think it will turn out fine? Cheers 😊
Hey mate! It will be fine providing the wood has been seasoned properly. Cherry is amazing
@@LownSlowBasics awesome thank you mate!
@@LownSlowBasics Can I ask your advice please? So I did my brisket and the flavour was amazing - but it didn’t just pull apart and there wasn’t much bark on it. I did it at 120 degrees c and the temp inside seemed to plateau and struggle to get past 85c. Any thoughts?
@@garethmilward8055 keep cooking longer. The temp will eventually rise after stalling
If I fill my sns that much on my weber the temps sky rocket and won't come down it's very frustrating 😤.
Try starting with less briquettes, or change brand.
@@LownSlowBasics I've used the same olive ones and heat beads coconut. But yeah I just put less in.
Is there a way to make supermarket stuff moist? Followed your tutorial with cheap brisket and it was obviously dry as sh*t.
It’s hard work mate. Trim less, try injecting, but honestly I’d rather pay the extra for a better quality brisket from a good butcher.
Little dry maybe a half hour less in the boat
It doesn’t look over cooked, it looks good. Don’t know what people are talking about
I couldn't get the brisket past 145f with bbq at around 230f. Any ideas there? Sat there for an hour, nothing doing
That’s the stall mate. Just gotta push through, wrap or increase bbq temp to 275-300f
@Low n Slow Basics cheers mate! I went hotter....went too hot 😄 ill get em next time! Thanks for the awesome vids!
👌👌 “she’s juicy, she pulls apart easily” everything I look for in a woman and brisket 👍
😂
Question Aaron. With a weber Mastertouch and a slow n sear, you want the air vent on the other side to the Slow n sear so that the smoke draws over the meat right? BUT the thermometer on the weber is then over the coals and not on the same side as the meat. How can you work around setting the right temp for the bbq in this scenario, buy an ambient probe? Or is there a clever solution?!
I think an ambient probe is the only option.
Thanks Aaron, love the channel btw 👍
Can you still use the snake method for smaller briskets?
Yes mate
Do you use gloves under your black gloves?
Anyone have a good suggestion as to what to use if one has no beef tallow on hand? Thanks!
I use the brisket drippings and butter. Keeping it simple
I never knew you could get such small cuts of brisket, I've only seen 3+kgs, TIL
A good butcher will make it happen
What is an Eski?
Very noice!
Great video but the audio was horrible. I think you need a microphone setup. Every time you spoke, theres a horrible high pitch noise.
Hey mate. I’ve since upgraded that mic. That video was the worst it’s been. Sorry about that
@@LownSlowBasics no need to apologise. Just highlighting it incase you didn't know. Really enjoy the Weber kettle stuff. Keep up the good work.
do you spritz a small brisket?
Any idea how much this piece of meat weighed before cooking?
I tried: I threw it away because it was so hard I couldn't eat it. 😢
No way would i put meat on a grill and the charcoal hasn't even turned gray
Something up with the audio dude.. most obvious at 5:45
Cheers legend. I’ve got a new mic now so the videos in a few weeks time should be sweet
@@LownSlowBasics no probs. Love the content. 👍
Overcooked
Show us yours
As a Texan.. this makes me cringe lol. I’m sure it’s good, but nothing beats central Texas style brisket.
Got a good recipe for that?
Jesus take out the crappy noise
I've just upgraded my mic which has fixed the issue. So annoying noticing that noise after i've uploaded!
@@LownSlowBasics Thanks boss! Sorry it was just a bit grating :)
kinda gross with a ring on
You can’t fake that taste test reaction..lol
How long would it take smoke a 2kg brisket using the snake method roughly?