Brisket Cook On The Weber Summit Charcoal Grill/Weber Kamado
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- Опубліковано 28 сер 2024
- Hey everyone! In this video I cook a prime brisket on my Weber Summit Charcoal Grill overnight. I also give a little breakdown of the differences between the Summit Charcoal Grill and the new Kamado S6. Hope you all enjoy this video and if you’re new to the channel hit the Subscribe to join the team as I’ll have more content coming soon.
#webergrills #webersummitcharcoal #webersummitkamado
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![Super Easy Smoked Pulled Pork [Weber Summit Kamado E6]](/img/n.gif)
I’m so so happy, that was a light powdered snow 😮 ✌🏾
Love when people char the outside of the brisket like this. So much flavor.
Nice brisket Paul! I'll say I do not miss shoveling snow!!! I used to live where we'd get that much snow, now it only snows 3, 5 inches and 8 inches is a big snow drop LOL! And like you, we can't let the snow stop us from smokin outdoors. Loved this cook all the way through!
Brisket perfection- another great video on my dream cooker
Brisket on a bun oh ya. Very nice video . Educational for a rookie like me. Thanks for the shout out 👍🏼
That looked awfully tasty. You let it cook straight through with no wrap till 205. Nice.
That Brisket looked awesome ,
I Did my 1st Brisket in the Genesis a few wks back .
Looking at getting the Summit Charcoal
That thing looks so so good ✌🏾😋
I miss this channel
I’m thinking your temp spike was because your smoke wood was on top of the coals and lit on fire during the cook. I place my wood at the bottom of my coals and see less temperature fluctuations that way in my E6.
Thanks for reminding me why i live in south Texas. Although your weather was drunk in my yard for a few days, and tried to kill us all. All is well again. 80's during the day. 60's at night. I will never bitch about the heat again. Glad to see your still slicing brisket the correct way. Did a brisket on a PID pellet grill yesterday. Been smoking briskets for 30 yrs. This was my first prime. Much like the waygu i smoked several months ago, it cooked way faster than a select or even a choice. I didn't believe the poke test. I should've. It was falling apart by the time i took it off. Lesson learned. Was still better than a tough brisket. I will be purchasing prime on a regular basis from now on. I'll get it dialed in on the next one.
Glad to give you a reminder Duane. I heard about the crappy weather you guys had. One day hopefully I can leave here in the winters and only stay in the summer months. I’m sure you’ll figure out that pellet grill soon and get great briskets off of it. Prime is the way to go but here finding prime is hard that’s why I mostly get choice.
@@paulsq_ We have a chain of stores in Texas called HEB. They are pretty good about keeping higher grades stocked, long as people buy them. Bought another prime yesterday. $3.49 lb. Have a buddy that i grew up with coming down from Arkansas. I'll smoke it up while he's here. HEB also carries pork bellys $2.99 lb. Already skinned, average around 5 lbs. I cure and smoke one every week. Sale them sliced up in one lb vacuum sealed packages to family and friends. Just a hobby. Anyway, keep your nasty weather up there from now on, and keep smoking. 👨🌾
I am so glad i moved as far south as you can in ONtario after watching this lol.
Nice video! How well does this weber hold temp in (very) cold weather when compared to other kamados which are known for ableing you to cook in very cold and hold high temperatures?
Nice job Paul what are the best cooks on brisket I've seen in a long time
I'm looking at getting a Weber Kamado E6 today. Wish they still included the deflector with the hinges, but this brisket video pretty much sealed the deal! That brisket is glorious. I found myself inching up on the screen for a smell. Going to stop by the butcher on the way back with the grill. Thanks for the video!
You are welcome, glad to help you make the decision to get your new grill. You will love it!
@@paulsq_ Thanks, again! I've done one smoking session and a few other cooks on it in the last few days and it has been great! I was surprised on my first 12-hour smoke to find that I had 40-50% of my briquettes and wood left. Was also super easy to keep at ideal temps. Thinking this thing could go for at least 18 hours straight if not a good bit more.
Nice Brisket. Looks Yummy.
Glad You described the difference between the Newer and Older Model. I would take the older model any day of the week before the newer one.
Newer model lost a very thick and hinged Deflector plate. Charcoal Bin and Flat Solid sheet metal for storage.
I have no Idea why they did that. But I can imagine Covid May have something to do with it? Like Metal was more expensive and so we're the plastic bins and even defuser plate as well or maybe they couldn't even get their hands on it either?
At least it's $300 cheaper 🤷🏻♂️
I got mine almost new. Used twice, for only $1k , I ran over to him and gave him cash before he could even hang up the phone.
I've bought all my weber grills used, from people who move to NYC and after a year or so, they bank counts a depleted do to high rents and they want to go back home. Hence the great deals for me.
Thanks for sharing.
I love living in Florida
Nice lapel mic ! Brisket looked fire. All that snow and down here in southeast of the states it was 81°f or plus 27c . I haven’t seen snow in years kinda was hoping to get a inch or two this year but nope lol
Thanks slim, I wish the temp here was 81. Your not missing much by not seeing snow lol
Hi Paul, you do awesome videos please keep up the good work. Do you remember how much usable charcoal was left when the cook was done! I understand that the Summit cookers are very efficient and easy on charcoal.
Thank you Joe, there was close to half a bag left after the cook was done. My Summit is very fuel efficient.
Hi Paul. Wow, great result. That was an efficient cook. Looks like you did not have much of a stall. I have the same Summit Charcoal. Just did a 7.7 kg Costco brisket at 225. Took 13 hours. Had a 3 hour stall at 154 and increased the temp to 245 to get out of it. What size brisket did you have? Wondering how yours was 4 hours faster. Cheers.
This brisket was 14.5 lbs after trimming it was probably 12-12.5 lbs. this was a prime grade brisket and the average temp in the grill was around 245-250 so that makes a difference on cook time there. Every piece of meat is different and cook times will vary.
Nice Paulie. I’ve used Black Ops before too. It is pretty dang good. Good cook brother
Looks awesome! Nicely Done!
Thanks Tom
Temperature probably spiked when it hit the pieces of wood on top of the charcoal. To make your wood smoulder instead put it below the charcoal.
Great looking brisket and some solid snow shoveling to boot! Excellent cook Paul. 👍
Thanks Everett, I’m not a fan of the snow anymore lol
Men the summit look awesome , if i buy one i take the new model with no table and no propane lighter . ✌️
If I was in the market for a good big grill I’d go with the same as you’ve said here. You could always build your own cart or table for it if you wanted too. The propane assist isn’t that big a deal as I hardly ever use it
Gas regulator noises may include humming, hissing, and other sounds. While many gas grill and some other appliance manufacturers say a bit of humming at the gas regulator for appliances is normal and harmless.
Thank you for the info much appreciated
Good job
i love " whats this here sauce" lol
I have the same grill. Love the grill. But temperature is never stable for more than 4 hours
Hey Matt! I’m not sure why that is. This grill should run for hours holding a stable temp range for you when fully loaded with charcoal
@@paulsq_ I have removed the snap jet ignition and blocked the hole with high heat tape. It makes it easy better. I really like the Large vortex on the bottom for hot and fast Cooks on wings etc. I still love the grill. Had it for 4y years now. I think unstable temps is from the ash sweepers being bent upwards also.
You're killing me
2 things will happen if you switch to a good brand of LUMP charcoal. Your food will taste much better and you will end up with about half as much ash after your cooks.
Thanks for the tips, I’ll be switching to lump as soon as I use all the remaining bags of Kingsford I have still.
No. What you used is much better for slow cooking. Lump is better for high heat.
I like to call it "where's your sister sauce" lol
Another difference with the new Summit Kamado is that the hinge mechanism seems more flimsy and the mount flexes a lot when the lid opens.
How cold was it outside when you cooked? I have been hesitant to use my Signals set up in the Canadian winter.
I can’t say much about the lid hinge as I haven’t seen one yet in person to from an opinion on it. I believe it was -14 to -18 C outside the night I did this cook. I don’t recall the exact temp as I didn’t pay much attention to that, but I know it was cold out. That’s why I moved my Smoke X4 closer to the grill to try and keep it a bit warmer as I wasn’t sure how well it would hold up overnight in the cold, not sure if that made a difference or not but it worked good for me.
Does that BBQ maintain the heat in the winter?
This grill does maintain heat during the winter.
@@paulsq_ thanks
No water pan and no wrapping? Interesting...🤔
You don’t need water?
Hey Al, you don’t need water in my opinion but you could always add water to the drip pan and use that as a water pan so you kill two birds with the one stone
Thank you
I keep expecting to hear "hey, Boo Boo....."
what would be 'the end of the world'. ;)
Delish ... stay hungry m8
Pecan is my FAV!
Over done