I have a Oklahoma Joe's offset. About a year ago I smoked my 1st brisket. Thanks to Ry's tips, it came out like a pro! Anybody new to this channel, please listen to this man. It was 10 hrs of work, but the results were great!!!!
I used this as a guide for the first time I made a brisket on my charcoal Weber. Just freaking awesome! It’s been a few months since I did my first one and searched for other guides until I found this one again. So helpful and yes, I used foil too instead of butcher paper. The idea of paper on the charcoal grill had me somewhat concerned. Foil did the trick. Thanks for the amazing video!
Man, youtube recommended me this video outta nowhere, and it is one of the most tranquil and relaxing cooking videos I have ever watched. The BGM plays a role, but Ry's personality is simply heartwarming.
I have been searching for videos where someone explains how to smoke a brisket on a kettle bbq and this happens to be the most helpful and throrough video ive ever seen!! honestly really helpful thankyou!! outcome looks so yummy i hope mine will look the same :)
Thank you Ry for showing the technique. It gave me the confidence to smoke my first brisket on a Weber Kettle and it turned out great! I took lots of notes during the process so I can improve even more next time.
He doesn't speak like you are a child. He speaks in a way that's extremely easy to understand, which is beneficial for everyone - he can reach a wider audience. It's your insecurity that makes you feel like a child. Now grow up.
So glad to see the Weber Kettle take on that huge cut of meat! Looks like it turned out amazing and that rub combo does sound like it would intensify the flavor of the beef!! Thanks for sharing Ry!
I like your ending comments about the science of cooking temperature and time tenderness etc rather than using a certain cooker per say as the end all be all. Excellent videos.
You answered my question on a few things... Smoking a brisket in the kettle.. Awesome! And how impressive that slow and sear is in regards to time per load! Very impressive! Ordering mine now! THANKS again!
I did a 13 pound choice brisket the other weekend with this rub. Outstanding! Very rich and beefy. I do a snake in my kids inexpensive rectangle grill. Can't wait to make another!
Wow, I made a 7.5 lb brisket over the weekend for my daughter's birthday...I cut the recipe for the rub in half...It was incredible! I used an electric smoker with Mesquite chips. It took about 5.5-6 hours in the smoker to get to 200 degrees. I wrapped in foil the last hour. I poke testes it, and it seemed a little firm yet, so left it another 30 minutes...poked good at that point. I wrapped it in a towel and put it in a cooler for 3 hours. It was so tender! My wife had a bad brisket experience probably 15 years ago and hasn't touched it since...Until now...She loved it. Awesome video!!!
I forgot to mentioned that I used a maple flavored coffee. I don't know if it really added anything extra, but I felt like it would go good, so I used it. lol
I've done 2 smaller brisket cuts on my Weber Kettle, and several corned beef briskets (for pastrami) and have had good results. I usually wrap about 160 and add some water to the foil as well to help steam it a bit and power through the stall. The two brisket came out great and I'm planning one this weekend on the Kettle for Father's Day. I don't have the slow and sear. Instead I usually put a 13x9 cake pan down on one side of the charcoal grate (takes about 2/3 of the area) and fill that with water. Then I fill the remaining area of the charcoal grate with charcoal and light about 1/3 of it. Once that's lit then I space a few chunks of wood on top of the charcoal. I set my top vent at about 1/2 - 3/4 open and bottom vent about 1/2 - 1/4 open to get started. I can usually keep my Kettle running around 250 with the bottom vent about 1/4 open. With this set up I get about 4 - 6 hrs from the charcoal (depending on outdoors temp and wind) before consolidating the remains of the charcoal/wood to other side and adding more unlit charcoal so it can burn its way back to the other side. A programmable wireless thermometer with one probe for the bbq temp and one or.lore for the meat temp is an absolute must for bbq'ing with charcoal. I used to try using those cheap oven dial thermometers, but you would have to always open or crack the lid to check if the temp was where you wanted and then half the time the dial face would turn brown from the smoke on a long cook and you couldn't read the temperature. I used to have a Maverick/Redi-check ET-732 that lasted a good 8 yrs before the wireless receiver started to die. I now have a ThermoPro TP-08 that works great as well. Both units run around $40 and make it so much easier to smoket/bbq with a charcoal cooker!
I have been wanting to smoke a brisket for a long time. Your videos finally pushed me over the edge. I did one today, and it came out great. It was 6lb flat, took 6.5 hrs. Your point that it has to probe soft is so important. It came out great!
Great video - the brisket looks top notch and must have been over the top tasty. I really like your personable style of presentation and clear enunciation - so many Tubers mumble and hem and haw but not you! Thanks for an excellent presentation. Now, I'll try to do another brisket - the only other one I have done was disappointing.
You're very detailed, descriptive and pleasant on camera. You remind me of like a Bob Ross or Mister Rogers of BBQ. I just got a Weber Kettle recently and ordered a Vortex after watching your video.
Great job! I've been smoking briskets for the last 10 years with mixed results. Smoked one last winter on the kettle with the slow and sear and it was my best brisket ever. Smoking another tomorrow. New years eve tradition.
Made this today. Followed it to the letter. It came out awesome will be doing another one next week. It came out soooooooo tender....could cut it with a spoon. Thanks soooooo much.
Always wanted to do a brisket on weber kettle but was scared 😱. Now that I've seen you do it I'm a little more confident. Thanks Ry. Gonna go for. Thanks again
I watched a number of "Brisket on a Weber Charcoal Grill" videos. I feel that this one is the best! I have my very FIRST brisket slow cooking on my own Weber grill right now! Thank you, Ry!
Cooking With Ry UNBELIEVABLE! It took us 10.5 hours to get to the end, but it was so worth it! I WILL be doing this again! A BIG Thank You! It was perfect!
I did one just like this (not the rub) but used the snake method for my coals. 5 hours, then wrapped and 4 more at about 300. It was better than most BBQ joints that I’ve been to by far. Just bought another at Costco. Prime for 4.19/lb. I think his comments about making sure it was tender prior to taking it off the grill irrespective of temp are spot on. Enjoy.
Wow! I just got my first Weber grill and I will defiantly follow your instructions for a Smoke Brisket! I have watch a lot of videos and your is far superior!
I'm from south Texas and I can tell you post oak wood is the best for low and slow. Plus, it does burn slow and clean so you don't get that harsh smokiness you can get with woods like hickory or mesquite. Now you understand why post oak is king when it comes to bbq in Texas.
When applying rub to fat I usually slice the fat in a cross direction and work the rub down to the meat for better penetration. Loving the videos, thank you
@@joshuabelmonte12 Negative, just allows the marinade to maybe get to the meat to add flavor. I did not notice but after looking at some more of Ry's vids he too cuts into the fat to allow for seasoning.
@@CookingWithRy love your vids trying same method tomorrow sir.. really appreciate your response to my question this soon considering the video was made some time ago!!
Hey Ry, I just want to thank you for this video, I made this brisket on my weber performer kettle, and it was amazing. The rub accents brisket better than I've ever had!
This is the second video ive seen of yours.... QUALITY IS ON POINT! Great work my man... The sound quality when cutting the meat... the processs oh boy.. you could sell me anything HAHA
Fantastic demonstration. As a teacher by trade you have that tone that makes educators jealous. Very informative and instructive. Made me subscribe so I can see what else you have to cook.
First time I’ve seen your channel. I really appreciate this video. You’re a very friendly and winsome teacher. Thanks for the video. I want to duplicate this run
Beautiful cook you did there Ry. You are spot on about the coffee rub complementing beef. The flavour is rich and the smell is amazing. The brisket looked so tender and juicy. I have done 8 briskets and not had a result that looked that good. The 8 were not prime, so maybe I need to hunt down a prime brisket. Sorry Ry, but I laughed when you burnt your fingers. It was like seeing myself. Brisket Power! =)
Ive had the same problem. I'm going to get a whole prime brisket from a butcher and try this. Supermarkets just have the flats and I haven't had juicy luck with those.
Update: I did a coffee rubbed brisket yesterday during the live-stream. This rub is amazing!!! I finally got the brisket result that has me eluded for so long. Juicy and melt in your mouth tender. The brisket was 16 lbs from the usual place and AA grade. The marbling looked better than usual in the flat so I gave it a try on the pellet grill with a 13 lb turkey. Grill temp was 225F. When the Flat hit the stall (5 hours in) around 150 F, the Point kept climbing in temp 170 F and rising. I split the two pieces and wrapped in foil with no liquid. The point at 175 F probed butter tender and I took it off the grill at 196 F. The flat was still tough so it stayed on the grill for an hour more until about 204F. It probed with a bit of resistance and a decision was made to take it off earlier than usual. Looking back at previous cooks I may have been probing with too much tenderness and overcooking. Summary: this coffee rub is a must try on beef. Also say "brisket" 3 times during the application of the coffee rub to summon the Brisket Demon. Thanks for the tip Ry . ;^)
Scotty great for the first time doing it but I know the next time it’ll be a lot better 😋 I used hickory wood. After a few days I used the leftover meat to make chili, shit was fiya🔥 lol
That is a interesting rub. It gave it some great color. I have a used a coffee rub on steaks before and it was great. Beautiful turn out on the brisket. I hope you guys had a Blessed Easter!
I like watching your designs. I use a different smoker, but generally use the same method. When this one wears out, I'll consider the Weber next time. My problem with most rubs is the sugar. Being diabetic 2, I'm getting more sensitive to sugared items. I did a chuck roast two weeks ago based on your method. Turned out really great. I'm looking forward to this.
Ry, glad you're showcasing what you can do with a Weber. I've been using one since the mid 80s. Its what I recommend to friends who want to get into charcoal. Not too expensive for what you get. Lump charcoal is fairly cheap. And there's really nothing you can't do on one! I've smoked briskets, butts, ribs, you name it! Abd I can get over 1000 degrees at the grate (melted my thermocouple at a little over 1000) to sear the you know what out of steaks and burgers! I did break down and buy a Traeger Ironwood recently. I'm too old to babysit the Weber for 18 hours! While I'm very happy with the Traeger, it was hard to justify. And I'm not a Charcoal snob.. I can cook really good food on a gas grill. But I really like the ritual of charcoal. And that was an amazing looking brisket! I'm so hungry now!
Great video, Ry. This, combined with a dozen other videos I watched, inspired me to try my first brisket after only one week of owning a smoker. I used the 18.5" WSM and your rub recipe to produce an amazing brisket that everybody loved. About 7 hours start to finish for a 10lb prime brisket running 250-280 degF. I didn't use the cooler for the rest; just left it wrapped in the foil on the countertop for about an hour. My only change next time will be to use a different coffee; I used French Roast which was a little overpowered for the other flavors. I think a simple Breakfast Blend would be better.
Made this today as my first brisket. I was so worried that I was going to ruin it but man it came out so good! It was so delicious that I had to hit that subscribe button. Thanks for sharing!
Thanks for this vid. Just got a weber kettle a month ago and will be doing my first brisket this weekend. And yes, I did also get a slow n sear for it. Ill be trying to follow this for mine.
I smoke in the kettle for 1 to 2 hours. Then put in a 220F oven wrapped in aluminum foil. Trying to keep the kettle in the correct temp range for the entire cook is to tedious for me. You get plenty of smoke ring in the first two hours.
This is like the bob ross of cooking. “If you make a mistake, that’s ok. No ones perfect. That happens in barbecue”
you forgot "we'll just put a happy little brisket roasting away right over here."
T El I was thinking the same thing 😂
dude almost posted same thing but then i saw it damn u beat me to it but yeah such a bob ross vid
You are making "Happy little smoked briskets!"
It's your own little brisket.
I have a Oklahoma Joe's offset. About a year ago I smoked my 1st brisket. Thanks to Ry's tips, it came out like a pro! Anybody new to this channel, please listen to this man. It was 10 hrs of work, but the results were great!!!!
Finally someone cooked a brisket on a Weber kettle. Thanks. Looks soooo good.
This was the most chill meat making videonive seen. It made me feel like all was right in the world.
was thinking that as I watched
Yeah. All his vids are like that
hahahahaha couldnt have said it better myself
And then 2020 hit us.
I was thinking the same thing!
I love this.
finally, youtube recommended did something right
Glad you enjoyed it :)
That's just what I said too!
I used this as a guide for the first time I made a brisket on my charcoal Weber. Just freaking awesome! It’s been a few months since I did my first one and searched for other guides until I found this one again. So helpful and yes, I used foil too instead of butcher paper. The idea of paper on the charcoal grill had me somewhat concerned. Foil did the trick. Thanks for the amazing video!
Why does he sound like, someone who reads you a book story, soft and calm voice.
Well, once upon a time :)
Man, youtube recommended me this video outta nowhere, and it is one of the most tranquil and relaxing cooking videos I have ever watched. The BGM plays a role, but Ry's personality is simply heartwarming.
Thanks! I appreciate that :)
@@CookingWithRy Keep up the good work! You earned yourself a new sub today
I love how he’s genuinely so happy to cook brisket and show all of us
UA-cam’s algorithm finally doing its job.
Even subbed because of it and i dont sub often
@@hendrik3076 As you should :)
Better job if it was vegan.
James Smithy It’s such a paint finding vegan briskets, though.
@@whyvegan79 Vegan sucks.
Thanks for this. Just did my first brisket ever on the Weber kettle and turned out great. The family loved it. Thanks Ry.
I can watch this guy for days. The music in the background is relaxing.
My blood pressure went back to normal watching this lol, you're the Bob Ross of grilling and I'm here for it! Awesome content.
I have been searching for videos where someone explains how to smoke a brisket on a kettle bbq and this happens to be the most helpful and throrough video ive ever seen!! honestly really helpful thankyou!! outcome looks so yummy i hope mine will look the same :)
Glad it was helpful!
More of my Brisket videos: ua-cam.com/play/PLu6Ht1WkrJHwcDmzLo32O9IJT-_RWsV8z.html
The Bob Ross of beef. Thank you sir.
No greater compliment.
Thank you Ry for showing the technique. It gave me the confidence to smoke my first brisket on a Weber Kettle and it turned out great! I took lots of notes during the process so I can improve even more next time.
Fantastic! Taking notes is a terrific part of the process :)
Love how informative and well-produced this video is! It's really relaxing in a way. Thank you for sharing your grilling experience!
Thanks!
Key word “Relaxing”.
I like how speaks to me like I am a child. He isn't arrogant or acting like a smoking master. I can learn from this guy.
He doesn't speak like you are a child. He speaks in a way that's extremely easy to understand, which is beneficial for everyone - he can reach a wider audience. It's your insecurity that makes you feel like a child. Now grow up.
Lol what?
This is one of the most enjoyable bbq video’s I’ve seen in a while. Thank you!
Thanks!
You are very well spoken and a great presenter. You barely use Um and ah or other filler words. I subscribed
So glad to see the Weber Kettle take on that huge cut of meat! Looks like it turned out amazing and that rub combo does sound like it would intensify the flavor of the beef!! Thanks for sharing Ry!
Glad you enjoyed it :)
I like your ending comments about the science of cooking temperature and time tenderness etc rather than using a certain cooker per say as the end all be all. Excellent videos.
Great video. Little is better than babysitting a brisket on the weekend with a cold one! 👍
You answered my question on a few things...
Smoking a brisket in the kettle.. Awesome!
And how impressive that slow and sear is in regards to time per load!
Very impressive!
Ordering mine now!
THANKS again!
I love the music you use here in the video. Also one thing I find really amazing is that Ry got the brisket so juicy without any injecting.
Thanks! Yeah, the juice factor on this one was so nice :)
I did a 13 pound choice brisket the other weekend with this rub. Outstanding! Very rich and beefy. I do a snake in my kids inexpensive rectangle grill. Can't wait to make another!
This might have been the best cooking video I've seen on youtube. Tremendous job! Can't wait to do a brisket on my weber kettle!
Wow, I made a 7.5 lb brisket over the weekend for my daughter's birthday...I cut the recipe for the rub in half...It was incredible! I used an electric smoker with Mesquite chips. It took about 5.5-6 hours in the smoker to get to 200 degrees. I wrapped in foil the last hour. I poke testes it, and it seemed a little firm yet, so left it another 30 minutes...poked good at that point. I wrapped it in a towel and put it in a cooler for 3 hours. It was so tender! My wife had a bad brisket experience probably 15 years ago and hasn't touched it since...Until now...She loved it. Awesome video!!!
It's so great when it hits that sweet spot :)
I forgot to mentioned that I used a maple flavored coffee. I don't know if it really added anything extra, but I felt like it would go good, so I used it. lol
Who wouldn't want the bark?! That rub sounds great and I love a good coffee rub on my steak occasionally
I've done 2 smaller brisket cuts on my Weber Kettle, and several corned beef briskets (for pastrami) and have had good results. I usually wrap about 160 and add some water to the foil as well to help steam it a bit and power through the stall. The two brisket came out great and I'm planning one this weekend on the Kettle for Father's Day. I don't have the slow and sear. Instead I usually put a 13x9 cake pan down on one side of the charcoal grate (takes about 2/3 of the area) and fill that with water. Then I fill the remaining area of the charcoal grate with charcoal and light about 1/3 of it. Once that's lit then I space a few chunks of wood on top of the charcoal. I set my top vent at about 1/2 - 3/4 open and bottom vent about 1/2 - 1/4 open to get started. I can usually keep my Kettle running around 250 with the bottom vent about 1/4 open. With this set up I get about 4 - 6 hrs from the charcoal (depending on outdoors temp and wind) before consolidating the remains of the charcoal/wood to other side and adding more unlit charcoal so it can burn its way back to the other side. A programmable wireless thermometer with one probe for the bbq temp and one or.lore for the meat temp is an absolute must for bbq'ing with charcoal. I used to try using those cheap oven dial thermometers, but you would have to always open or crack the lid to check if the temp was where you wanted and then half the time the dial face would turn brown from the smoke on a long cook and you couldn't read the temperature. I used to have a Maverick/Redi-check ET-732 that lasted a good 8 yrs before the wireless receiver started to die. I now have a ThermoPro TP-08 that works great as well. Both units run around $40 and make it so much easier to smoket/bbq with a charcoal cooker!
Thank you for adding celius in your temperature references.
You're very welcome. Since I started putting them in I've tried not to forget :)
I have been wanting to smoke a brisket for a long time. Your videos finally pushed me over the edge. I did one today, and it came out great. It was 6lb flat, took 6.5 hrs. Your point that it has to probe soft is so important. It came out great!
That's awesome!
You need a chefs apron that says "this cook will take as long as it takes." I'd wear the heck out of that.
Ry...the way you laugh any time you enjoy the brisket made me wanna run home and light up my weber kettle ...amazing
LOL. Thanks :)
Great video - the brisket looks top notch and must have been over the top tasty. I really like your personable style of presentation and clear enunciation - so many Tubers mumble and hem and haw but not you! Thanks for an excellent presentation. Now, I'll try to do another brisket - the only other one I have done was disappointing.
Looks amazing. The Weber Kettle
Is the most versatile BBQ grill ever. Subscribed!
It really is!
You're very detailed, descriptive and pleasant on camera. You remind me of like a Bob Ross or Mister Rogers of BBQ. I just got a Weber Kettle recently and ordered a Vortex after watching your video.
Enjoy that kettle. I love mine :)
Great job! I've been smoking briskets for the last 10 years with mixed results. Smoked one last winter on the kettle with the slow and sear and it was my best brisket ever. Smoking another tomorrow. New years eve tradition.
I don't know why I am watching this but I like it
Made this today. Followed it to the letter. It came out awesome will be doing another one next week. It came out soooooooo tender....could cut it with a spoon. Thanks soooooo much.
I love hearing that! Awesome :)
Always wanted to do a brisket on weber kettle but was scared 😱. Now that I've seen you do it I'm a little more confident. Thanks Ry. Gonna go for. Thanks again
Go for it! That’s how you learn.
I watched a number of "Brisket on a Weber Charcoal Grill" videos. I feel that this one is the best! I have my very FIRST brisket slow cooking on my own Weber grill right now! Thank you, Ry!
Great! Hope it turns out good for you :)
Cooking With Ry
UNBELIEVABLE! It took us 10.5 hours to get to the end, but it was so worth it! I WILL be doing this again! A BIG Thank You! It was perfect!
I love brisket! the coffee cocoa rubs sounds great!
It's a really nice match with that hunk of beef :)
Just wanted to pop in and say I cooked my first brisket today using this method, right down to the rub, and it is phenomenal. Thanks, Ry.
Fantastic!
This was so beautiful to watch. And i dont even own a grill..
Have you fixed this problem yet??
@@bmbullman Late reply but yes!!!! I am smoking my first brisket this Saturday and using this recipe 😀 hope I don't screw it up 😅
How can anybody dislike this video? You sir, did make me want to make brisket tomorrow👍 going to watch all other videos now!!
I'm only watching this just because you're such a wholesome person. UA-cam algorithm did me right.
Thanks so much:)
Here for the exact same reason, but Russ shouted Ry out and had to check it out. Subscribed in a heartbeat. Great content Ry, greetings from Finland !
@@JaremasteR Thanks so much. And glad you found me from Finland!
I did one just like this (not the rub) but used the snake method for my coals. 5 hours, then wrapped and 4 more at about 300. It was better than most BBQ joints that I’ve been to by far. Just bought another at Costco. Prime for 4.19/lb. I think his comments about making sure it was tender prior to taking it off the grill irrespective of temp are spot on. Enjoy.
Bob Ross of the Briskets! ❤️
Wow! I just got my first Weber grill and I will defiantly follow your instructions for a Smoke Brisket! I have watch a lot of videos and your is far superior!
Thank you :)
I really enjoy watching your videos, watching from Australia
Thanks so much :)
I'm from south Texas and I can tell you post oak wood is the best for low and slow. Plus, it does burn slow and clean so you don't get that harsh smokiness you can get with woods like hickory or mesquite. Now you understand why post oak is king when it comes to bbq in Texas.
It's a great wood :)
I've got great results doing 10-12 pound briskets on the kettle. I'm gonna have to try a coffee rub sometime this season tho, sounds very interesting.
When applying rub to fat I usually slice the fat in a cross direction and work the rub down to the meat for better penetration. Loving the videos, thank you
Does it cause any of juices to come out? Or dry up? I was gonna try that next summer at my next BBQ
@@joshuabelmonte12 Negative, just allows the marinade to maybe get to the meat to add flavor. I did not notice but after looking at some more of Ry's vids he too cuts into the fat to allow for seasoning.
This is the most relaxing video ever. I love it! Keep doing Your thing!
Thanks!
@@CookingWithRy is that a 22"
@@gabelozano5891 Yes :)
@@CookingWithRy love your vids trying same method tomorrow sir.. really appreciate your response to my question this soon considering the video was made some time ago!!
Love your humility, and your teaching style. Thank you 🙏🏾
Man that brisket looks killer!! Great job Ry. Also get yourself some glove liners lol. You’ll handle any hot food like a champ😉
I have glove liners that I used out at the kettle when lifting the brisket off. I just though I was tought enough inside. I wasn't :)
Hey Ry, I just want to thank you for this video, I made this brisket on my weber performer kettle, and it was amazing. The rub accents brisket better than I've ever had!
This is the second video ive seen of yours.... QUALITY IS ON POINT! Great work my man... The sound quality when cutting the meat... the processs oh boy.. you could sell me anything HAHA
I have a 79 Pinto... :)
Fantastic demonstration. As a teacher by trade you have that tone that makes educators jealous. Very informative and instructive. Made me subscribe so I can see what else you have to cook.
Thanks! Many moons ago I was a trainer in a government agency :)
That looked amazing, Ry. Definitely going to try that one at the cabin on the Weber.
I can't wait to see that :)
I’m from Texas and I approve of this rub !
yesterday i tried brisket, man so damn good and it was my first time.
The rub ingredients 👌iam looking for good rub recepie now i found it ,what a cooking talent ,thank you very much Sir .☺☺🙂🙂
First time I’ve seen your channel. I really appreciate this video. You’re a very friendly and winsome teacher.
Thanks for the video. I want to duplicate this run
Just cooked a brisket last night like my buddy Ry. Wow! Family loved it! Thank you!
Beautiful cook you did there Ry. You are spot on about the coffee rub complementing beef. The flavour is rich and the smell is amazing. The brisket looked so tender and juicy. I have done 8 briskets and not had a result that looked that good. The 8 were not prime, so maybe I need to hunt down a prime brisket. Sorry Ry, but I laughed when you burnt your fingers. It was like seeing myself. Brisket Power! =)
Yeah thought I was tough enough to cut and handle without the glove liners :)
Get Black Rifle Texas edition Freedom coffee
Ive had the same problem. I'm going to get a whole prime brisket from a butcher and try this. Supermarkets just have the flats and I haven't had juicy luck with those.
Update: I did a coffee rubbed brisket yesterday during the live-stream. This rub is amazing!!! I finally got the brisket result that has me eluded for so long. Juicy and melt in your mouth tender. The brisket was 16 lbs from the usual place and AA grade. The marbling looked better than usual in the flat so I gave it a try on the pellet grill with a 13 lb turkey. Grill temp was 225F. When the Flat hit the stall (5 hours in) around 150 F, the Point kept climbing in temp 170 F and rising. I split the two pieces and wrapped in foil with no liquid. The point at 175 F probed butter tender and I took it off the grill at 196 F. The flat was still tough so it stayed on the grill for an hour more until about 204F. It probed with a bit of resistance and a decision was made to take it off earlier than usual. Looking back at previous cooks I may have been probing with too much tenderness and overcooking. Summary: this coffee rub is a must try on beef. Also say "brisket" 3 times during the application of the coffee rub to summon the Brisket Demon. Thanks for the tip Ry . ;^)
Congrats... going to give it a go next weekend thanks
Used my weber 26" kettle Tried the coffee rub on a 12lber. will definitely do it again. Probaly the best brisket I've done so far.
Coffee Cocoa brisket. Wow. Flavor Bonanza. Nice job Ry
Thank you, Phil!
I'm trying this tomorrow. Love the idea of using coffee in the rub, never tried that before.
Looks great👍🏾 I’m trying this tomorrow, first time smoking a brisket. Hope it turns out at least half as good as yours look
How'd it go?
Scotty great for the first time doing it but I know the next time it’ll be a lot better 😋 I used hickory wood. After a few days I used the leftover meat to make chili, shit was fiya🔥 lol
This was a super relaxing video to listen to while i study. I 100% need to try that rub!
That is a interesting rub. It gave it some great color. I have a used a coffee rub on steaks before and it was great. Beautiful turn out on the brisket. I hope you guys had a Blessed Easter!
Thank you!
@Galaxia X I used Da Kine Hawaiian Coffee Dry Rub Smoky
I making this this weekend. On the weber kettle. Can't wait.
I like watching your designs. I use a different smoker, but generally use the same method. When this one wears out, I'll consider the Weber next time. My problem with most rubs is the sugar. Being diabetic 2, I'm getting more sensitive to sugared items. I did a chuck roast two weeks ago based on your method. Turned out really great. I'm looking forward to this.
Thank You Ry Just received a new Weber Kettle from my Son..I will try your RUB on a Brisket ..Will keep you Posted Thanks for all helpful tips ..
Enjoy that kettle :)
These videos are really relaxing, thanks Ry :-)
Thanks :)
Great looking brisket there. Cooked a 13lbs one Monday on the pbc in 4:15 and rested for a hour the construction guys working on my house loved it
Lucky construction guys!
Holy shiet i love your vids. Makes me want to buy a house with a garden and just make delicious meats all day long :D
😂😂😂
I often use a special rub with coffee on the steaks I grill. It adds a great nutty flavor to the beef. Well done.
Yeah coffee is a great flavor in rubs :)
You're killing me, man! Been ages since I've had brisket. I'm talking years. Quick, send me an emergency ration of brisket!
Air Drop inbound :)
@@CookingWithRy www.rudys.com can ship you some great Texas brisket.
@R. Krieger Just enjoy that Weber :)
This is definitely one of the best video out there
Best grill meat by far
Thank you for sharing
You're Bob Ross of BBQ
Ry, glad you're showcasing what you can do with a Weber. I've been using one since the mid 80s. Its what I recommend to friends who want to get into charcoal. Not too expensive for what you get. Lump charcoal is fairly cheap. And there's really nothing you can't do on one! I've smoked briskets, butts, ribs, you name it! Abd I can get over 1000 degrees at the grate (melted my thermocouple at a little over 1000) to sear the you know what out of steaks and burgers!
I did break down and buy a Traeger Ironwood recently. I'm too old to babysit the Weber for 18 hours! While I'm very happy with the Traeger, it was hard to justify.
And I'm not a Charcoal snob.. I can cook really good food on a gas grill. But I really like the ritual of charcoal.
And that was an amazing looking brisket! I'm so hungry now!
Love my Webers 👍
This looks Soo darn good me and my dad plan on cooking our first brisket soon I'm deciding what season we will use
You can't go wrong with salt, pepper, and garlic powder :)
@@CookingWithRy the ol reliable mixture
Just got my Weber kettle and S-N-S for Christmas, can't wait to do this!!
Brisket perfection Ry! I have a coffee rub that was given to me that I really need to try. Weber with the SNS really does a great job. Cheers!
Yeah that SnS rocks the long cooks :)
Used this recipe and the whole fam said it was the best brisket ever.
SMOKE.. ON THE WEBER.. A FIRE IN THE SKY..
Great song...and now it's stuck in my head :)
Great video, Ry. This, combined with a dozen other videos I watched, inspired me to try my first brisket after only one week of owning a smoker. I used the 18.5" WSM and your rub recipe to produce an amazing brisket that everybody loved. About 7 hours start to finish for a 10lb prime brisket running 250-280 degF. I didn't use the cooler for the rest; just left it wrapped in the foil on the countertop for about an hour. My only change next time will be to use a different coffee; I used French Roast which was a little overpowered for the other flavors. I think a simple Breakfast Blend would be better.
That's fantastic about the brisket!
That is a work of art. Thinking with those flavors, a chimchurri sauce would be a great accompaniment to it. Beautiful work.
Chimichurri would be great with it :)
I like this channel of yours. Well done, especially how calm an atmosphere your videos create
Saw you on "Creator on the Rise" tab. Loved the video! That brisket looked great! Wish we had smell-o-vision.
Thanks so much! My family said it was the best brisket I've made, though I prefer more smoke flavor when cooking it on the offset smoker :)
Made this today as my first brisket. I was so worried that I was going to ruin it but man it came out so good! It was so delicious that I had to hit that subscribe button. Thanks for sharing!
Glad you had good results!
Awesome video very knowledgeable, laid-back type vibe
Thanks! That's kind of you to say :)
Holy. Your voice is very very soothing! Wonderful walkthrough by the way I’ll be trying it on my kettle tomorrow!
You gotta let me take a few slices to make a brisket sandwich please..take some freshly bought onion buns, lay some of that on there..Yum!
Thanks for this vid. Just got a weber kettle a month ago and will be doing my first brisket this weekend. And yes, I did also get a slow n sear for it. Ill be trying to follow this for mine.
I smoke in the kettle for 1 to 2 hours. Then put in a 220F oven wrapped in aluminum foil. Trying to keep the kettle in the correct temp range for the entire cook is to tedious for me. You get plenty of smoke ring in the first two hours.
Thank you, sir! I'm new to smoking and learned a ton by watching your video! Can't wait to smoke a brisket now!
When you do, have fun doing it :)