How To Smoke A Brisket On A Weber Kettle - 60 Year Old Weber Kettle
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- Опубліковано 7 лют 2022
- Thank you for watching my how to smoke a brisket on a Weber Kettle video. On this video, I smoked a Texas style brisket on my 1962 Weber Kettle. This brisket came out absolutely amazing and the recipe is very easy to follow. I rested this weber smoked brisket for several hours before I sliced it and the results were crazy good.
Thanks for watching
Smokin' Joe
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At 74 years old, I'm touched by the idea of anything sitting on the edge of a junk pile headed for the scrap heap getting rescued by a thoughtful Samaritan with reconstructive kindness in mind. What an episode! Sir, you've got something special inside you that should be shared with the world -- and it isn't just cooking meat. Keep up the good work of infusing food preparation with the milk of human kindness that you have in abundance. God bless you and your family.
Considering how old it is & the good condition it's in. It's obviously been cared for. It would probably be worth pulling it just to restore & try to sell.
Or if it wasnt as good a condition for grilling on. You could probably find a way to restore it to looking pretty new & then add a liner to make it into an ice chest for holding beer at parties.
People will pay a lot of money for a unique, decorative, retro ice chest & one made from an antique Weber grill that a lot of people would have grown up watching dad use would be very popular I bet.
Still I'd prefer it useable for grilling if at all possible. But now I also want to try finding some worse ones to redo into an ice chest.
Hopefully someone see this idea & does that. Because it's a real shame for it to last this long only to be tossed.
Really lovely comment. And I agree.
Love the video. I subscribed
My buddies found a usable cast iron fire grate from the civil war.. it has this R shaped like brand on it.. over 100 years old and still usable it's so crazy how things in the past were actually built to last
strong work!!!!
Stfu you ain’t 74
That's an awesome payoff on a lot of time and work. I just imagine Texas smelling like BBQ 24/7. Not sure if I have the patience for a 24 hour cook/rest, but I'd be happy to help eat it.
Thanks Brian. I started early but since it took 12 hours, I decided to let it rest overnight 👍🏼
I can confirm Texas smells like bbq 24/7 😋
Texas smells like bullshit lol
@@phillip9461 around my house it sure does
Lockhart TX, it actually does smell like BBQ, weird thing is the next town over smells like natural gas. Its disgusting.
1962 Weber kettle, can you imagine the fun that's been had around her? Wow. I bought my first one for our family two weeks ago and whilst not having quite the vintage just yet, she truly is magnificent and I intend to pass her down in my will. Thanks for your video.
I don't think there's a BBQ channel that makes my stomach rumble more than yours, Joe. Looks phenomenal. Love me some kettle videos.
AWESOME!! More Weber kettle videos please Joe! Lots of us only have a Weber kettle!
Every time a vintage Weber is saved an angel gets its BBQ wings!
Thanks so much buddy! I'll definitely keep that in mind. 🤘
@@SmokinJoesPitBBQ you're buetifull
@@SmokinJoesPitBBQ How open did you have the vent in the bottom for this brisket?
@@vaettra1589 both vents were at 1/4 open.
@@SmokinJoesPitBBQ Thanks!
Great to see the kettle come back to life. Fantastic looking brisket. I can just imagine the flavor. 🤤
OMG!! That looks so GOOD! I have a Weber Kettle and never had anything turn out that good before. This is a must try.
I just got a Weber 22" this past fall and I've really been loving it. Done a couple tri tips and other normal stuff but I gotta get some bbq on it once the cold weather breaks here in Western NY. Nice job as always Joe!
The thing I like about a kettle as a smoker is that it is a high convection vessel, so it mimics an offset giving you as close to the flavor profile to an offset as possible.
This was probably the most nicely done brisket ive ever seen. Well done sir.
Love my weber and I love seeing other folks with great ideas. This will be Easter Dinner! Thanks Joe!
Holy Cow! Joe, that brisket looks amazing. Really looking forward to the kettle rebuild video. Appreciate all of your videos. Thanks, John
Nicely done Joe! This brisket makes me hungry. Looks so good, juicy and delicious...
Began my BBQ/smoking journey last year. Decided to start with the 27 inch Weber and it works just as good as a offset. I usually just did ribs and chicken, but for Labor Day I decided to try a brisket for the first time and it turned out great and the crowd loved it. Gonna try it again for Memorial Day this year and try to improve
How was memorial days brisket??
@@killkatgaming turned out GREAT! Had a 45 gallon smoker my dad let me have and it’s the best meat I ever tasted
That brisket looks amazing Joe! Thanks for sharing
I have a 1962 weber kettle as well. I am going to try this!! Thanks for sharing!!
Outstanding cook! 60 years and countless cooks on that old grill and I'll bet that is the first brisket ever cooked on it.
Thanks Rick. 👍🏼
Not only a grill master but an antique grill collector. Nice curbco find. It's amazing the treasures that can be found in the trash at the curb. Nice job on the brisket. I have a 15 pounder that I'm making the day after Christmas for a birthday party. I'll be following your technique. Nice channel. Have a Merry Christmas.
I too was made in '62 ,and still going strong. Thats a gorgeous kettle with a swimming pool paint scheme. Can't wait for updates.
I absolutely love that kettle. I had no idea Weber made them back then. Thanks for sharing and oh yeah the brisket looked amazing too!
Amazing brisket, even more amazing that you smoked it on a grill that's 12 years older than me. You are a true master Joe. Awesome video. ✌🏼
Thanks so much Richard. It's such a cool feeling to cook on something so old. 👍🏼
Great video Joe. That was fun. The weber looks great. That was a monster brisket for a kettle. Nice sandwich. Take care Joe!
Wow that looks absolutely amazing
What an amazing find there Joe.....that thing is beautiful. Nothing more classic than the Weber kettle and Kingsford blue...
This is actually awesome. Here is South Africa, Webers are very common, as well as brick braai's (bbq), but almost no one has a home smoker. Being able to see this done on a Weber is exciting.
I've done it a few times, it's not hard, but it does require a lot more watching and fiddling with it to keep the temps consistent than a specialized smoker.
I agree, I was lucky enough to snag a weber smokey mountain off of Oneday only. It was the last 2!!
Came here for the grill, but stayed for the brisket. Subscribed.
Thanks Jacob. 👍
I really love how you show every detail. Great video
Weber never disappoints...or stalls ..that's why I own 12.. all vintage .....follow the smoke 🔥🔥🔥💨💨💨💨
Awesome brisket Joe I can vouch for this one I was lucky enough to have enjoyed some of it and it was delicious!! Thank again Joe.
Glad you all enjoyed it. 👍🏼
Im so glad to see someone show this can be done in a Webber kettle. And not just basic, its high end . Thanks Joe , you have inspired me to have a go on my kettle .
except it can't, he literally puts it in a smoker for another 12 hours 😂
@@glaurennorthern369 oh 😞, that killed that idea then 😂
@@jameshealey293 yeah I wasted 15 minutes before I realised I was under equipped.
@@glaurennorthern369 at least it wasn't 12 hours into the cook before you realise you need a smoker lol
@@jameshealey293 "and now you can throw it in the bin"
I also salvaged one from my grandmothers scrap pile back home on the farm and bbqed and smoked on it for years after loved that thing!!
Looks FANTASTIC!!!!!!
Beautiful! Love that classic kettle :)
Thank you RY! She's old but still works. 👍🏼
This looked so insanely tasty! Love the kettle, it's like a vintage car
Absolutely fantastic!
You, sir, are a master! Incredibly done sir!
Joe that old Weber kettle is like an old classic car. It was a long cook but definitely goes head to head with those fancy grills. And that sandwich you made looked so good. Nice job!
taste better off that thing for sure
Just goes to show you don’t need the best equipment for incredible cooks
Another stone cold classic Joe! Great job
But he rested it in the PK100 smoker for another 12 hours and that's a 2,000 dollar smoker.. So it's a bit of a misleading title.
Rest it in your oven. Not misleading 👍🏼
@@SmokinJoesPitBBQ my mistake. Must have misheard from the vid. Glad to know I don't need to invest.
What a satisfying mouthwatering video too watch, going to try on my 1983 Weber kettle
Thats the most beautiful brisket trim i ever saw!
Dammit Joe, that brisket was money brother!!! Great job on the cook! I'm glad you are reviving the '62 Kettle and I love that Glen Blue color. I have a new 26 inch in the same color. Cheers to ya brother!!!!!
Brother T-Roy! These older colors are so cool. I'm glad they brought back many of the vintage colors. I also have a white Master Touch that I've had for 2 years and never used it. I bet your 26" Kettle a beauty!🤘
Love the vintage Kettle!!!!!
I just ordered a new Weber kettle. Can’t wait to try it! Your ‘62 Kettle is awesome! I’m going to keep my eyes peeled for a vintage one now!
That was a perfect brisket. I cooked one about a year ago. It was about 6lbs. I didn't have to trim too much because the butcher trimmed it pretty good. Came out great. I could only rest it for about two hours though. That is about all I could take. 😆
Nice, 2 hours is perfect 👍🏼
What a brisket!!! I have a Weber kettle, but dang, with the cost of beef, i am a bit too chicken to get one on there and then having it come out like leather. 😂
Thank you for all of your knowledge that you share with us!
Thanks for watching Luis! You just have to watch your temps and you'll be fine. That slow and sear really makes it easier too. 👍🏼
Smokin' Joe knocked it out on this one...O' yeah! Thnx for sharing Joey.
The versatility of a weber! Nice job.
Looks great Joe, perfect for those of us in temporary housing situations where we only have a Webber. Btw Mortons Kosher salt has anti caking agents in it Diamond doesn't, doesn't effect seasoning meats etc, but not good for pickling etc. I made the switch years ago.
Interesting, I'll have to try the Diamond Crystal salt. Thanks for watching 👍🏼
Thanks for mentioning this. I like to pickle and just made a new batch of cucumbers last week and I've always used Morton. I keep a canister of non iodized just for pickling only but didn't know about the anti caking. This is the type of stuff I love learning about and I appreciate the heads up.
@@clashwithkeen Why aren't we taught this in school? 🙂 Much love
Joe, I love your channel. As always you never fail and are always A+ in my book. I can't applaud enough for this video. Only you could turn out a brisket from a 60 yr old W. Kettle that was going to the dump and look like #1 competition! Great job my friend :-)
Repent to Jesus Christ “Now to him who is able to do immeasurably more than all we ask or imagine, according to his power that is at work within us, to him be glory in the church and in Christ Jesus throughout all generations, for ever and ever! Amen.”
Ephesians 3:20-21 NIV
J
My mouth won't stop watering!!
That sandwich looked amazing!
I dig that vintage Weber! I started smoking in my 27" Weber kettle with the Slow n Sear a couple of years ago and have never looked back. Amazing how you can dial in the temps with this setup for hours and hours. Hope you do a video of a cook on the restored kettle!
Thanks Ron! I literally only added 2 handfuls of charcoal and the temps held like a champ. 👍🏼
Love your videos. Just one suggestion you might like to try. If you've never ground your own fresh black pepper before you will be very surprised at how much flavor is lost in the pre-ground stuff. It's the same way with coffee if you want to look at it that way. It wasn't until my 30's that I realized how much of a difference it makes which reinforced to me that we never stop learning no matter how much we think we already know. I like to toast half of my peppercorns as well which adds even more depth of flavor. Also I just recently learned that the major flavor component in pepper gets denatured by sunlight and that's something I've changed as well. I've always had pepper sitting out in glass shakers in direct light coming in through my kitchen window. Not meant as any sort of critique, just thought I'd mention something that I have been super surprised about in recent years that I just never considered before. The more you know. cheers!
With the more flavoursome pepper, do you tend to use less of it? Thanks in advance and good tip!
I knew freshly ground tastes better but didn't know about sunlight will destroy the taste. I think I'd buy fresh peppercorns for something like this. Then I'd grind them in an electric grinder fresh.
I'll definitely be storing any good peppercorns I buy in the dark.
Joe, thank you for sharing these great tips and videos with us they are very much appreciated! I am a new subscriber to your channel and I can not stop watching! Take care and God bless!
Paul
You dun guide! All of old traditional BBQ guys appreciate what you do!
Hey Joe, well done!!! Been a fan for a while and smoked a few briskets with my weber kettle.
Do you mind sharing a bit more about the difference when you are using the weber kettle vs your offset smokers? I found that the temperature is easier to get fluctuated and more difficult to control; also what would you recommend if I don't have a container/ smoker to rest the brisket overnight?
lovely video Joe, big fan of you!!! (Y)
Thanks Jack, both the Kettle and the large offset take about the same amount of time. I've cooked delicious briskets in my offset in 8 hours before too. The flavor is where the difference is going to be. The offset definitely has a more smoky flavor. You can also use your oven to hold the brisket if the temp is low enough 160--170max.👍🏼
Use hickory logs instead of charcoal. Keep your temp close to 250degrees. It will give you a great smoke flavor. Small pile of wood coal on one side brisket on the other. Do your best to control temp and pull it an rest it in an ice chest 4 hours should be good to go.
@@SmokinJoesPitBBQ Are you meaning to keep the oven temp at 160 degrees, or keep the internal brisket temp at 160 (the original temp that you waited on the brisket to reach before starting the rest) for 12 hours?
@@BruceWayne-rb1mb set your oven to 160° 👍 even 150° if it goes that low.
@@SmokinJoesPitBBQ Thanks. My oven only goes down to 170 degrees. In this case should i still rest it for 12 hours or for less time? Thanks!
Great video Joe! Always like watching great videos of people using the Weber kettles for smoking instead of a pellet/offset smokers. It makes me feel like I’m not left out by not having a pellet/offset smoker! Do have one question, why did you let it rest for another 12 hours at 150F? I have heard 2-5 hrs rest time….
I had the same questions about the rest time @ 150 degrees
The additional hours of resting at around 150F allows for greater tenderization and further fat rendering without drying it out. But not everyone has an appliance that can maintain that low of a temp, while still remaining out of the danger zone (above 140F). BBQ joints have commercial warming ovens (Alto shams) that can hold many briskets from when they're pulled from the pit late at night, until service (lunch) the next day. Joe has an insulated, electric sausage smoker that can hold those low, steady temps. Most people have a cooler and those can be used to rest for the typical 2-6 hours before the temp drops into the danger zone.
Jerry is 100% correct. 👍🏼
So could I use a gas BBQ to hold temp to keep the brisket warm using indirect heat?
@@timramer8733 Absolutely. I'd use a digital thermometer at grate level to be sure the temp is where you need it, rather than relying on the hood thermometer.
Fantastic job Joe looks wonderful
simple ingredients. glorious
thanks, from Russia.
Thank you for watching 👍🏼
Wow! That kettle is a gem!
Why is this just so satisfying and relaxing to watch
This is my 3rd brisket cook of yours I've watched and I say salute to you Joe and that backyard grass was on point in your submerged tallow cook.🤝🏽🤝🏽
Only Joe can smoke this many briskets and have it come out different and done in a new in a new way every time. Fresh AF channel.
Omgoodness this brisket brunch sandwich!!!! Looking fabulous Smokin Joe….the sandwich looks great too!!!!🥰🔥💃🏻
I made a brisket today with same RUB, so good i am still amazed how good it went, a bit spicy by the pepper but like butter, so happy, thanks a lot for share this, greeting from Costa Rica
That grill went from Zero to Hero in one shot! That brisket really looked great!
This has been fun to watch. Thanks for sharing!
Absolutely great video.
I love that ice-chest idea to house drinks and beer in! That's a really good one.
Welcome to the Wood Dale club. That sky blue is one of the most sought after kettle colors. You have a true treasure there!!!
That is one beautiful brisket, I am def gonna try that! Thanks for sharing this!
Dang ! Just picked up a 22 in weber kettle today, and I am INSPIRED !
Yum! These look delicious 👍🏼thanks for nice sharing.
absolutely wonderful!!
beauty. I have a grey 75 22" kettle i use all the time
Dang! Weber still smoking it up from ‘62, what a treasure
Love using snake method on my kettle, works like a charm
Best coloured Webber I’ve seen!
Wow man! Outta the park! You nailed it! Im a big weber fan
That looks delicious. Thanks for sharing.
the way you trim that briskit is beatiful
I'm going to try that brisket egg sandwich here shortly. That looked delicious. I have a small amount of brisket I did on my Weber Kettle a couple weeks ago in the freezer. It was only my third brisket but man did it come out good.
Love it, Unc! Can't kill the kettle! Keep it comin' !
So much work, but man does that look INCREDIBLE.
Thank you for a good video from Norris Mississippi.
Great job! Looks delicious! Excellent on saving the grill! ✌️
Hello Thankyou for the great information on barbecuing. I can tell that you are a very nice person with a passion for what you do.I can't wait until the warmer weather to try some of your methods.
Looks amazing!
Outstanding !!!!!!!!
First time seeing one of your videos and I’m so glad I landed on this one. I’m new to smoking and being from Texas, brisket is something I’d love to master. That brisket looked dangerous, definitely going to give it a shot with your vid as a guide!
Great looking brisket Joe. Thanks for sharing 👍🏽
Thanks Andre!
I don't know what was more beautiful to look at in this video, the brisket or that glorious teal colored weber classic!
😁👊
Brother you are an Artist!
If I was looking to up my BBQ game, you are my go to now. This is incredible. I also use a weber kettle and would love to know to replace some of the bits in it that have worn from use and weather exposure.
Hi. My name is Tolegen. I am from Kazakhstan. Sorry i lytle english language. I am study. Meat great super . Good look!
Well done Sir. Well done.
Love that color of the Weber. Great Looking Brisket!!
The color is really nice. It's crazy how well the color has held up. 👍🏼
That's amazing! Been wanting to try doing a long cook on the kettle.
These videos are amazing, they make me feel like a complete failure in the kitchen/bbq