How To Smoke A Brisket On 26" Weber Grill | Advantages to Overnight Hold?
Вставка
- Опубліковано 21 бер 2024
- Let's smoke a brisket, low n' slow. Ill be using the @SnSGrills slow n sear XL on my new 26” Weber Kettle! Watch my very first low n' slow cook with this beauty, and what better protein to put to the test than a mouthwatering brisket!
In this video, I'll be taking you through the entire process from start to finish. This brisket is going unwrapped. shoutout to @QuintNelson for suggesting the unwrapped approach for this cook.
I'll be giving it a overnight rest so we can enjoy the next day. But why the long rest? Stick around as I answer all your burning questions and explain the advantages of this method.
Thanks to @randyshifter and @googanbbq for their tips and advice on holding a brisket using a sous vide.
Don't forget to join me live for an interactive cooking and filming session. Hit the notification bell if you'd like to know the next time I go live.
#SlowNSear #smokedbrisket #webergrill
► Social media links
linktr.ee/sjcooks
► Affiliate Links Grills
SNS GRILLS kettle & Accesories
snsgrills.com/?afmc=3l
(amazon affiliate links, i get a kickback when you buy something but it won't charge you anything extra)
weber kettle grill 22"
amzn.to/434l8ul
weber kettle grill 26"
amzn.to/3uRQ4kx
weber jumbo joe 18"
amzn.to/4bIYZ8F
weber smokey mountain 22"
amzn.to/42LVTN6
wsm cover
amzn.to/49If6Bt
weber 22" cover
amzn.to/42NVUzY
weber 26" cover
amzn.to/3OQjFlj
► Please subscribe to my channel
/ @sjcooks - Навчання та стиль
Great work Sal! Brisket looks delicious
Thanks brother!
Looks awesome , the sous vide hold is my go to as well!
I am a fan of this method/hold now. for sure!
That brisket looks amazing! Great cook 🔥
We loved it! thank you!
Awesome video Sal!!!! 😎👍
Thanks bro!
That brisket turned out fantastic in that 26-inch kettle, Sal! I do love brisket!😋😋😋
I loooooove the 26”. Fun fact: it’s been my dream kettle for 10+ years, I’ll have to do a dedicated video for this grill cause I am very excited about it
Definitely looks fantastic Sal, turned out perfect! I don’t recall you drinking 😂. Definitely a success! Cheers bro. 🍻
that was a very wild day to say the least🤣
Great cook Sal - I am a big fan if the B&B briquettes
Yah I didn’t even mention those in the video…But I should have! They always perform well. Hot and fast, low n slow…plus they are a steal if you get them at $10/bag at Walmart
Cool experiment! I'm actually doing my first overnight hold on brisket next week for a catering gig but will probably do it on an electric smoker since its 2 briskets. That 26" kettle performed awesome bud!
overnight holds are a game changer. I've been doing mine in the oven for quite a while but didn't like how it heated up the house and since the house some like brisket, I kept waking up in middle of the night hungry lol!
I like trying different rubs, I"ll have to try It"s Incredible.
It’s a great all purpose rub. I am a big fan
excellent!
Thank you!
Looks awesome Sal I’m licking the screen 😂
Haha! Thanks Raul!
Just ran into your channel brotha and let me say, you have great content. Any advice on holding a brisket? In an oven that only goes down to 170?
some ovens with digital readouts, you can actually adjust the temperature so it goes lower than 170 by lying to it and telling it it's running 20 degrees hotter than it actually is..this way it tricks it into running cooler. use a standalone thermometer to verify you are running lower. Look up the make and model of your oven on youtube to learn how to make the adjustment. obviously, remember to correct it when you are done otherwise next time you use the oven, it's going to be off by 20 degrees
Great tip on the sous vide! Is that the SNS XL or are you using the SNS from your 22?
slow n sear xl, plus drip n griddle and easy spin grate!
Sal I love your 26” Webber! The brisket looks fantastic! You don’t have to have a sous vide to let it rest over night do you?
No you don’t. I usually held it in the oven overnight. Set at 150-160 if it goes that low. The main problem with that is your whole house smells like brisket during the night and it gets the house pretty warm.
Nice 👍🏽
Thanks taking a look!
Did you get that nice of a smoke ring by not wrapping at all you think? Liked the video.
I appreciate you!
as far as the smoke ring, I am not completely sure to be honest. i've gotten smoke rings like that with wrapping. ua-cam.com/video/ptna1lWu6YA/v-deo.html
...but then about 2 years ago, I made a brisket for this channel that got no smoke ring. ua-cam.com/video/fcNfEEBdmBM/v-deo.html
basically the same process. the only difference was the brand briquettes I used.
Good looking brisket man
Thanks James! hope all is well with you bro!
@SJCOOKS it's good man im bless. Hope to get back to making videos asap
Did you let the brisket cool off before sous vide, If so to what temp? I think you could’ve have gotten a better result if you pulled it a bit earlier before probe tenderness maybe at like 195
no i didn't. but I did get the advice to pull earlier so during the long hold, it should finish rendering and getting tender. I'll have to try that next time. I was actually told to pull even earlier than 195. like 190 or something.
Where did you get the wood vent handle?
I bought this kettle used with the handles but I talked to orignal owner and said "River city woodworks" they are on Facebook. Email me if you want the link to their page
Cool
thanks!
Nice brisky...looks like the 26" is the way to go! 👀 🥩🥩
If I were to do it all over. I’d get the 26” Weber and pair with a small grill for everyday small stuff like the 18” jumbo Joe…or heck even a small gas grill would make for a great sidekick to the 26”
Nice brisket cook Sal! That long hot rest is the ticket!
yes Sir!
Beautiful brisket Sal, I've been wanting a sous vide system, so I guess I need to bite the bullet.
it's good for holding. reheating leftovers.I kinda dig it for steaks too. I know i need to experiment with cooking more foods on it though.