This is one of the best Brisket videos especially on this grill. I love that she didn’t do exactly the same thing that the rest of the videos do! Def. would like to see more from her.
No disrespect to the hundreds of excellent brisket videos that I’ve seen, but this one is the best I’ve seen. So well explained.. everyday language with reasons where needed, and without fuss or over elaboration. I am going to sell my Weber premium to get an E6 (once I can afford to).
I’m agreeing with the many folks here saying this is best complete brisket video out here on the Tubes. And I’m sure we’ve seen all the same crop of em. Super informative and that brisket turned OUT!! 🤩🔥🔥🔥🏆
Thanks Kelsey for this video. I have had this grill for almost a year and have not really bonded with it at all. This video is the only one I have found that shows a proper step by step guide as to how to set it up and use it properly and to confirm some of the theories I had about getting it going properly. Could you say how long it took for the grill to become happy once you set it up for the low & slow? Mine normally pukes unhappy smoke for probably an hour before I will put any meat on it.
We checked with Kelsey, she says around 30 minutes is when the grill usually levels out and you are good to put the meat on. Any chance your charcoal got humid or a little wet once? Charcoal that gets wet can smoke a lot more than usual and not be as reliable on temp.
@@BBQGuys It's not impossible, but I don't think wet charcoal is the case as I do keep it in the garage in its bags, in a plastic bin. I mostly feel like my airflow is impeded or something like that since my coals will go from being extremely happy in the chimney to smothered in the grill.
Nice brisket! Only thing I recommend when cooking one is once it's probe tender and ready to come off I like to open up the butchers paper and let it cool for 10 mins or so then wrap it back up and place it into the esky. This way it stops the cooking process, if you place it straight from the hot smoker into the esky it continues to cook and over cooks it leaving it abit mushy. 👍
LOVE LOVE ❤️ this video, to the point, simple, good diction, good explanation, I have a weber mastertouch, I'm in Ireland and I would love weber komado.. where can I follow Kelsey. Thank you
i did two briskets on my weber kamado, really awesome overall, but the bottoms trend to overdone. you just gave a really great tip that i can do a double indirect by hanging the large foil pan there!
I prefer around 180 before wrapping on my pellet grill to get the best bark. I wonder if the Kamado gets as good of a bark closer to 160-170? If the bark is a bit dry, then I wrap in foil. If it is. not, then I wrap in butcher paper. I take the drippings from the water pan and pour it back in when wrapping to finish the cook! P.S., thank you for this great video. I am a prospective Kamado buyer soon.
Hi Kelsey, shouldn't that be rested on a counter before placing it in a cooler. If placed in the cooler right away, want it continue cooking the brisket?
Great video on overall process including summit set up. I’ve been looking for this on the Weber summit….not much out there. Question…. Love the cutting board. Where can I buy one?
I could imagine that the briquettes from the middle burn down losing contact to the ones in the baskets which then fail to get ignited. I tend towards a setup w/o the baskets to make sure the grill doesn't run out over night. Did that ever happen to you?
That brisket looks amazing, unfortunately we can’t easily get good briskets in the U.K. as they are too lean and grass fed. Clearly you are a very skilled cook! Personally though I never use a chimney starter on a Summit. I use a tumbleweed style fire lighter, fill the Summit up, put one tumbleweed in the middle for low and slow, open the bottom vents and the top vent fully and you have a chimney starter in the Summit itself. Should I be using a chimney starter?
In the 28th minute this video Kelsey turned into a sadist with a knife )))). I am a vegetarian, but what she cooked is fantastically beautiful and I am sure that it is very tasty!
Thanks! It's from Amazon. www.amazon.com/Reversible-Chopping-Charcuterie-Handmade-AtoHom/dp/B07YKP3NJ8/ref=sr_1_31?dchild=1&keywords=extra+large+cutting+board&qid=1631728559&sr=8-31
Not remembering the exact measurements, but it was the extra large foil pan at the store. Summit has a 24 inch grid diameter, so about 21 inches wide and under will work, because the wall comes in just a slight bit from where the grids sit.
My Weber Summit Charcoal Grilling Center has literally changed my life/world. The Weber Connect sounds great, but honestly who wants to have alarms go off, and have to get up and go outside? I recommend a FireBoard 2 drive, that has a blower and different graphs to see where you are, in instead of having to get to up, get dressed, and go outside. Most excellent video, and host.
So what's qualifying as wagyu these days? Seems like the same thing happened with the Angus beef craze back in the day. But then any beef that came from a black steer was considered Angus? This must be American Wagyu? Which isn't actually wagyu but cashing in on the craze?
No, did not have to add charcoal. If you are on a less insulated grill, like the traditional Weber Kettle, you will need to add charcoal at some point most likely.
You should mention that the fat from any piece of the cow should be put in a pan , placed into a cook chamber to render down to make tallow. You get that smokey flavored tallow that you can use of any piece off beef. A quart container on Amazon costs $30. I bought one but haven't used it yet. Take the melted tallow and put it back in the container for future use. For regular steaks, just spread a bit on top while cooking. You'll be amazed at the flavor. For use on a regular brisket, spread some tallow on the butcher's paper before you wrap and place it back in the cook chamber. USMC66'- / 77563
Good video. But I feel like most of these that I view should credit Aaron Franklin. People tend to just follow his formula and repeat his guidelines and pass them off as their own. For example, leaving 1/4 inch of fat on the top during trimming, using a boning knife, rounding the brisket shape to keep it aerodynamic, using only coarse salt and pepper to season, wrapping in pink butcher paper, slicing to pencil thickness, rotating the flat from the point during slicing, etc, etc, etc.. Nobody was talking about those techniques before Franklin. He clearly didn’t invent it all, but he made it broadly known and now everyone parrots him. But they say ‘my technique is to…’. That technique came from Franklin, the right thing to do is to say so. Just my $0.02.
Loved this video. And dang! This girl knows her stuff. So cool to see a female representing the grill masters at Weber. Maybe the name BBQ GUYS should be re-considered to be more inclusive. Just sayin.
Hi Taylor! Cullen here, Creative Director at BBQGuys. We agree that everyone deserves a seat at the table; that's why we think of "guys" as the midwestern equivalent of "y'all". It's a non-gendered group of people. Be sure to check out the first three Master Grillabilities too! They feature Diva Q. Thanks for the comment and check back soon for more!
This is one of the best Brisket videos especially on this grill. I love that she didn’t do exactly the same thing that the rest of the videos do! Def. would like to see more from her.
No disrespect to the hundreds of excellent brisket videos that I’ve seen, but this one is the best I’ve seen. So well explained.. everyday language with reasons where needed, and without fuss or over elaboration. I am going to sell my Weber premium to get an E6 (once I can afford to).
Thanks for the love!
Kelsey, please come back and cook some more. It was great to see the weber in action, handled by a pro.
Cheers Jim
Stay tuned for the next two weeks, we have more coming with Kelsey! We hope she comes back as well :)
You are one of few that I feel use the wood chunks correctly by placing them “under” the charcoal for the reasons you state. Good job 👍
Thanks for the love!
I’m agreeing with the many folks here saying this is best complete brisket video out here on the Tubes. And I’m sure we’ve seen all the same crop of em. Super informative and that brisket turned OUT!!
🤩🔥🔥🔥🏆
This is one of the best Brisket videos using the Weber Summit. It looks amazing. I am currently saving up for the E6. Can’t wait to get one.
Thanks, much appreciated! Hope you smoke something big soon!
Fantastic video, felt like I was watching a Netflix documentary, definitely my dream grill and dream cut off meat, one day 🙏🏾
Glad you enjoyed it!
Excellent video, exceptional view of cutting up the finished product.
Thanks Kelsey for this video. I have had this grill for almost a year and have not really bonded with it at all. This video is the only one I have found that shows a proper step by step guide as to how to set it up and use it properly and to confirm some of the theories I had about getting it going properly.
Could you say how long it took for the grill to become happy once you set it up for the low & slow? Mine normally pukes unhappy smoke for probably an hour before I will put any meat on it.
We checked with Kelsey, she says around 30 minutes is when the grill usually levels out and you are good to put the meat on. Any chance your charcoal got humid or a little wet once? Charcoal that gets wet can smoke a lot more than usual and not be as reliable on temp.
@@BBQGuys It's not impossible, but I don't think wet charcoal is the case as I do keep it in the garage in its bags, in a plastic bin. I mostly feel like my airflow is impeded or something like that since my coals will go from being extremely happy in the chimney to smothered in the grill.
Nice brisket! Only thing I recommend when cooking one is once it's probe tender and ready to come off I like to open up the butchers paper and let it cool for 10 mins or so then wrap it back up and place it into the esky. This way it stops the cooking process, if you place it straight from the hot smoker into the esky it continues to cook and over cooks it leaving it abit mushy. 👍
Excellent video
Has to be the best brisket video out there. Such enthusiasm and attention to detail. I'm trying to burn this video in to my subconsciousness.
More of these videos please! I just put my E6 together
Really enjoyed this! Especially as I’m looking to add this grill to my collection 😍
Very well explained and so many tips 👌🏼
Shrunk in size a lotta bit. 😂. Its looks amazing though. She’s amazing on the grill!!! Love how she breaks down every step in the process.
No binder needed?
Just got the E6 and a prime costco brisket thawing in the fridge. giving it a go later today for an overnight. So excited!!!
Rarely do I find such a gem of BBQ knowledge
Thanks for watching!
About to smoke my first brisket tomorrow. This video was top tier preparation, thank you
Have fun!
LOVE LOVE ❤️ this video, to the point, simple, good diction, good explanation, I have a weber mastertouch, I'm in Ireland and I would love weber komado.. where can I follow Kelsey. Thank you
Brb, wiping the drool off my face
We can't blame you!
i did two briskets on my weber kamado, really awesome overall, but the bottoms trend to overdone. you just gave a really great tip that i can do a double indirect by hanging the large foil pan there!
Great video, Kelsey! Hope to see more!
Love the video, Would love to have seen the charcoal after that cook, was any left, did you run out, or were alot left?
We didn't have to refuel for this cook. Could have gone several more hours with that was left.
This is an excellent video. I'm going to smoke a brisket on my new Summit Kamado. 👍
That would go with my beer so good right now.
Right on!
Great tutorial I am going to smoke my first brisket on my new summit this Sunday
Have fun!
I prefer around 180 before wrapping on my pellet grill to get the best bark. I wonder if the Kamado gets as good of a bark closer to 160-170? If the bark is a bit dry, then I wrap in foil. If it is. not, then I wrap in butcher paper. I take the drippings from the water pan and pour it back in when wrapping to finish the cook!
P.S., thank you for this great video. I am a prospective Kamado buyer soon.
Great video! Would it be sacrilege or overkill to inject a wagyu brisket?
killin video really enjoyed it you are an expert Kelsey!!
Hi Kelsey, shouldn't that be rested on a counter before placing it in a cooler. If placed in the cooler right away, want it continue cooking the brisket?
Great video on overall process including summit set up. I’ve been looking for this on the Weber summit….not much out there.
Question…. Love the cutting board. Where can I buy one?
Kelsey was awesome! Great video!
We enjoyed the brisket very much! Thanks for watching :)
Barbecue guy and grills I'm a big fan of the also
Thanks for following along!
Great job
Do you have to use the baskets or can I fill the entire bottom with charcoal not using baskets?
You don't have to use the baskets, all good without them!
I could imagine that the briquettes from the middle burn down losing contact to the ones in the baskets which then fail to get ignited. I tend towards a setup w/o the baskets to make sure the grill doesn't run out over night. Did that ever happen to you?
alla fine, dopo averlo tagliato tutto non è fredda la carne? Come servirla calda?
That brisket looks amazing, unfortunately we can’t easily get good briskets in the U.K. as they are too lean and grass fed. Clearly you are a very skilled cook! Personally though I never use a chimney starter on a Summit. I use a tumbleweed style fire lighter, fill the Summit up, put one tumbleweed in the middle for low and slow, open the bottom vents and the top vent fully and you have a chimney starter in the Summit itself. Should I be using a chimney starter?
Chimney starter may prove to be easier!
In the 28th minute this video Kelsey turned into a sadist with a knife )))). I am a vegetarian, but what she cooked is fantastically beautiful and I am sure that it is very tasty!
She is the best!
Mate, Great vid. I did a small 2kg point and I just felt the meat on the outer was a tiny bit dry? Almost roasted? Is this overcooked?
If the outer was dry, it's because you wrapped it too late.
Nice video! What cutting board are you using?
Thanks! It's from Amazon. www.amazon.com/Reversible-Chopping-Charcuterie-Handmade-AtoHom/dp/B07YKP3NJ8/ref=sr_1_31?dchild=1&keywords=extra+large+cutting+board&qid=1631728559&sr=8-31
Nice video 👍. What is the size of the drip pan?
Not remembering the exact measurements, but it was the extra large foil pan at the store. Summit has a 24 inch grid diameter, so about 21 inches wide and under will work, because the wall comes in just a slight bit from where the grids sit.
My Weber Summit Charcoal Grilling Center has literally changed my life/world. The Weber Connect sounds great, but honestly who wants to have alarms go off, and have to get up and go outside? I recommend a FireBoard 2 drive, that has a blower and different graphs to see where you are, in instead of having to get to up, get dressed, and go outside.
Most excellent video, and host.
Great video!
Glad you enjoyed it
Great video really enjoyed thank you for sharing wow looks so good!
Thank you so much 🙂
where can I get one of those BBQ guys cooler, that she's using?
Good information on the video
Glad it was helpful!
So what's qualifying as wagyu these days? Seems like the same thing happened with the Angus beef craze back in the day. But then any beef that came from a black steer was considered Angus? This must be American Wagyu? Which isn't actually wagyu but cashing in on the craze?
Yes, this was American Wagyu. The same process will work great for a prime brisket as well of course.
It was indeed American Wagyu!
Also did you have to add more charcoal at some point?
No, did not have to add charcoal. If you are on a less insulated grill, like the traditional Weber Kettle, you will need to add charcoal at some point most likely.
Just subbed to see more reviews.
Thanks for following along!
INCREDIBLE Job Chef!!
Glad you liked it!
Flat cooks longer then the point?
Point has more fat content, it takes a bit longer to get the flat tender than the point.
It's interesting that she used all natural briquettes, yet the bbqguys website only carries lump charcoal. What brand of briquettes did she use??
You should mention that the fat from any piece of the cow should be put in a pan , placed into a cook chamber to render down to make tallow. You get that smokey flavored tallow that you can use of any piece off beef. A quart container on Amazon costs $30. I bought one but haven't used it yet. Take the melted tallow and put it back in the container for future use. For regular steaks, just spread a bit on top while cooking. You'll be amazed at the flavor. For use on a regular brisket, spread some tallow on the butcher's paper before you wrap and place it back in the cook chamber.
USMC66'- / 77563
Great tip!
🤤🤤🤤🤤
Good video. But I feel like most of these that I view should credit Aaron Franklin. People tend to just follow his formula and repeat his guidelines and pass them off as their own. For example, leaving 1/4 inch of fat on the top during trimming, using a boning knife, rounding the brisket shape to keep it aerodynamic, using only coarse salt and pepper to season, wrapping in pink butcher paper, slicing to pencil thickness, rotating the flat from the point during slicing, etc, etc, etc.. Nobody was talking about those techniques before Franklin. He clearly didn’t invent it all, but he made it broadly known and now everyone parrots him. But they say ‘my technique is to…’. That technique came from Franklin, the right thing to do is to say so. Just my $0.02.
Thanks for watching, Franklin is a legend indeed!
Loved this video. And dang! This girl knows her stuff. So cool to see a female representing the grill masters at Weber. Maybe the name BBQ GUYS should be re-considered to be more inclusive. Just sayin.
Hi Taylor! Cullen here, Creative Director at BBQGuys. We agree that everyone deserves a seat at the table; that's why we think of "guys" as the midwestern equivalent of "y'all". It's a non-gendered group of people. Be sure to check out the first three Master Grillabilities too! They feature Diva Q. Thanks for the comment and check back soon for more!
Thanks for watching, Kelsey knows her stuff for sure! That brisket was delicious!
Fat side up?
salt and pepper? mmm mm