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!!!!
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 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!
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.
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!
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 think this cook right here proves a brisket can be smoked perfectly on a kettle-style grill...all those experts rambling on about "offset smokers will only do" can take a break! Perfect smoke ring and jiggly AF!!
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 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!
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.
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!
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.
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'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.
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!
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.
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
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!
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 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.
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.
@@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!!
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!
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!
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!
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'm in the UK, so good BBQ is incredibly hard to find. I've been looking at what smoker to start with, picking up techniques from videos etc. You've just earned yourself another sub, I'm really enjoying your videos!
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!
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 . ;^)
Hey Ry! Making the Coffee Coco by request from last year's Thanksgiving. Your a household favorite! God bless on Thanksgiving to you. Thanks for your kind way of helping newbie's like me.
Ry! You never told me I could encounter an artery in the middle of my brisket! I though it was a parasite :P 2:30 hrs in right now, going to wrap it soon =-) Didn't use your rub though, I had some leftover rub I made for some pork loins, just added more salt and sugar to it, it tasted fantastic, will update once the meat is done
@@CookingWithRy It tasted fantastic. I was expecting it to take longer, it only took around 5 hours and it was a 10 pounds cut. I think yours looked better on the pull test but I cooked until all parts were around 93C soo guess it was done =)
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.
Awesome video! I have a small 4 lb brisket I'm doing tomorrow for Father's Day. Can I expect similar results using the same technique or do you have any advice for doing a smaller one?
I would try to do that similarly and watch for that stall temp. Even if it seems like it's moving through it, with a brisket that size I would probably wrap anyway at 160 F :)
@@CookingWithRy the brisket turned out pretty good. It was juicy and moist in some parts and drier in others. But a big improvement over my previous attempts. Maybe I just have to go bigger.
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
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.
Finally someone cooked a brisket on a Weber kettle. Thanks. Looks soooo good.
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.
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!
Why does he sound like, someone who reads you a book story, soft and calm voice.
Well, once upon a time :)
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 love this.
finally, youtube recommended did something right
Glad you enjoyed it :)
That's just what I said too!
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
More of my Brisket videos: ua-cam.com/play/PLu6Ht1WkrJHwcDmzLo32O9IJT-_RWsV8z.html
Thanks for this. Just did my first brisket ever on the Weber kettle and turned out great. The family loved it. Thanks Ry.
This is one of the most enjoyable bbq video’s I’ve seen in a while. Thank you!
Thanks!
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 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!
Just cooked a brisket last night like my buddy Ry. Wow! Family loved it! Thank you!
I can watch this guy for days. The music in the background is relaxing.
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!
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 :)
The Bob Ross of beef. Thank you sir.
No greater compliment.
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?
I’m from Texas and I approve of this rub !
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.
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!
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 :)
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 think this cook right here proves a brisket can be smoked perfectly on a kettle-style grill...all those experts rambling on about "offset smokers will only do" can take a break! Perfect smoke ring and jiggly AF!!
I love brisket! the coffee cocoa rubs sounds great!
It's a really nice match with that hunk of beef :)
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
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 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!
Great video. Little is better than babysitting a brisket on the weekend with a cold one! 👍
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 :)
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!
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.
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 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!
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'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 :)
I'm trying this tomorrow. Love the idea of using coffee in the rub, never tried that before.
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 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 really enjoy watching your videos, watching from Australia
Thanks so much :)
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.
I don't know why I am watching this but I like it
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 :)
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
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!
Bob Ross of the Briskets! ❤️
Holy. Your voice is very very soothing! Wonderful walkthrough by the way I’ll be trying it on my kettle tomorrow!
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.
Love your humility, and your teaching style. Thank you 🙏🏾
Who wouldn't want the bark?! That rub sounds great and I love a good coffee rub on my steak occasionally
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!
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 :)
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.
Coffee Cocoa brisket. Wow. Flavor Bonanza. Nice job Ry
Thank you, Phil!
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.
yesterday i tried brisket, man so damn good and it was my first time.
This was a super relaxing video to listen to while i study. I 100% need to try that rub!
You need a chefs apron that says "this cook will take as long as it takes." I'd wear the heck out of that.
Looks amazing. The Weber Kettle
Is the most versatile BBQ grill ever. Subscribed!
It really is!
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!!
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'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.
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!
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
I making this this weekend. On the weber kettle. Can't wait.
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
Used this recipe and the whole fam said it was the best brisket ever.
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 😅
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 :)
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... :)
I'm in the UK, so good BBQ is incredibly hard to find. I've been looking at what smoker to start with, picking up techniques from videos etc. You've just earned yourself another sub, I'm really enjoying your videos!
Thanks so much!
@@CookingWithRy since my last comment I've ordered myself a Weber Kettle and a bunch of accessories! I'll let you know how i do 👍
That looked amazing, Ry. Definitely going to try that one at the cabin on the Weber.
I can't wait to see that :)
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 :)
Awesome video very knowledgeable, laid-back type vibe
Thanks! That's kind of you to say :)
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!
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
I know it’s been 2 years, but I absolutely love this recipe and video!
Thanks!
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 :)
Would love to see more with the weber kettle. Thank you for sharing.
You're Bob Ross of BBQ
We tried this recipe today. Turned out great, thanks for sharing.
That's great!
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
Burl Ives down home personality! Love it!
These videos are really relaxing, thanks Ry :-)
Thanks :)
I'm doing this for christmas dinner, so far smelling and looking great. Thanks for all the tips and great explanation
How did it turn out?
I always cut out the hard fat between the flat and point. Then season in between
Hey Ry! Making the Coffee Coco by request from last year's Thanksgiving. Your a household favorite! God bless on Thanksgiving to you. Thanks for your kind way of helping newbie's like me.
Happy Thanksgiving 😊
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 :)
I enjoy watching your videos. You are a true gentleman and your tips and tricks are really helpful
Thank you much!
Ry! You never told me I could encounter an artery in the middle of my brisket! I though it was a parasite :P 2:30 hrs in right now, going to wrap it soon =-) Didn't use your rub though, I had some leftover rub I made for some pork loins, just added more salt and sugar to it, it tasted fantastic, will update once the meat is done
Awesome! Bet it's gonna taste great :)
@@CookingWithRy It tasted fantastic. I was expecting it to take longer, it only took around 5 hours and it was a 10 pounds cut. I think yours looked better on the pull test but I cooked until all parts were around 93C soo guess it was done =)
How can anybody dislike this video? You sir, did make me want to make brisket tomorrow👍 going to watch all other videos now!!
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.
Really good video. I am about to smoke a brisket, on my weber, so this will help. Thanks.
Enjoy that brisket!
You bet cha Ry. 👍
I wish there's a restaurant here in the Philippines that serves that kind of meat..
It looks so delicious! I got the slow and sear for my husband, can't wait to try it out soon when weather cooperates here! Thank you.
Hope that weather warms up for you soon :)
Awesome video! I have a small 4 lb brisket I'm doing tomorrow for Father's Day. Can I expect similar results using the same technique or do you have any advice for doing a smaller one?
I would try to do that similarly and watch for that stall temp. Even if it seems like it's moving through it, with a brisket that size I would probably wrap anyway at 160 F :)
@@CookingWithRy great thanks!
@@CookingWithRy the brisket turned out pretty good. It was juicy and moist in some parts and drier in others. But a big improvement over my previous attempts. Maybe I just have to go bigger.
Holy shit Bob Ross of BBQ!!.. barbecue lullaby awesome job!!!.. i’m going to try this myself on my weber