I think one of the things that really draws me to your videos is that you're so open and honest about your mistakes and potential missteps. It strips away the UA-camr veneer of perfection and shows that not only are you a bumbling meatsack like the rest of us but our own little oopsies won't ruin the process. It shows how forgiving cooking can be if you are patient and attentive. Love the content my guy, and your family is the best!
This video is amazing! I can agree the honesty on mistakes it feel more genuine, also how it shows cooking can be forgiving are some true nightlight if this video. Keep up the great work !
The wholesomeness and authenticity of this video may make it the best brisket video on UA-cam. Just showing up to your family’s house, using whatever they’ve got and nailed it. No gimmicks, just BBQ. The selflessness of using another brands smoker when you sell your own brand is what really makes this video special.
I'm a Weber Kettle user for a very long time. I smoke briskets all the time. Takes about 10 to 12 hrs at 250°. My Kettle never let's me down. Keep up the great videos. ✌🤟🖖
Congratulations on making it to the top 50 list! Being number 5 is no small feat as I'm sure you know. Thanks for all you do and for consistently pumping out great content.
This video had everything in it a little bit of traveling, hiking, chilling, family time and BBQ time this is awesome video also I started my BBQ journey on a stick bunner recently got a weber grill and I have not even scratch the surface on cooking with it lol great brisket Chud
I just did a brisket on my kettle over the weekend using tips from your secrets to brisket video. The BEST brisket I’ve ever made. Thanks for the video!
I’m really glad you did the kettle brisket. I started on a stick burner. My dad was doing briskets back in the 60’s before it was cool. I’ve spent some years doing Komado style, and then went to Weber. I own all the cookers still, but find myself using the Weber the most. Keep on keeping on Bradley!
Unless I’m cooking a lot of meat I’d say that I use my Weber for most of my cooks. The snake method always gives me consistent temps with less fire management and more time spent drinking.
I cooked a brisket on a kettle a few weeks ago and used the chud foil boat and the bark was incredible like the one you made. But it didn't have much of a smoke ring like yours. Your kettle brisket was insane!
18 Lb brisket putting the Webber through it’s paces as we speak…. I wouldn’t have tried this if you hadn’t posted this Brad, so thank you! It’s been on for 8 hours now, and it is looking… “DELICIOUS!!” 💪🏻
THANK GOD I clicked this vid. Thank you for showing how to trim a brisket shape that most of us get with that weird pointed knob on the point (since most channels show top quality briskets that are better shaped but they be pricey AF) Even your "how to trim" vids didn't really have the shape of the one in this video. THANK YOU!
@bradley, you solved my question. All the Google searches keep saying white smoke is bad for smoking meat. But you just explained since 90% of the heat is from charcoal that the white smoke from the woods chunks don't really create that bad taste. Thanks for your insight!!!
Great to see the family legacy partaking in Chud BarBq, Texas style. The Ps are great folks...I can see much love in your family. Thanks for sharing your family adventure
I don't know if I'm brave enough to smoke a brisket on my Kettle, could you please just swing by VA on your way back to TX from NH, lol. Seriously, thanks for another awesome video! For the upcoming months, Happy Holidays to you and your family 😀
THANK YOU. My first BBQ was the Weber Kettle. When I first started smoking I also thought it was weird that the thermometer was directly above the coals if you want to have the smoke pass the meat.. Always used external thermometers for it. Greetings from the Netherlands :)
Thanks for giving us a "day in the life" of the Chud family. That brisket looked fantastetic. I have a still yet to be used Weber Kettle (bought it as a back up if I lose power again). I can't wait to try this!😊👍
The land of my childhood ( and adulthood till I was 40 ) Cool video...I never tried a brisket on my weber...but I just built a nice uds I plan on doing a pastrami on...love the info you put out there and it was nice to see ny old stomping grounds
Man I really miss those green east coast mountains. Didn't spend a whole lot of time in NH but when I lived in vermont was one of the best and happiest times of my life. It's just so nice there and there's so many things to do for someone like myself who loves the outdoors and mountain sports. Also your family has a beautiful property!
I agree that you lose all your heat when removing the lid. On the flip side, you are also allowing oxygen to reach the coals/fire. After the lid is reinstalled the temperature can rise dramatically. I have fought this over the years of cooking on a kettle with a Slow and Sear. I still have it and also have an LSG 20X42 offset. I find this to be the biggest difference between the two. You have to keep the kettle from getting too hot and you have to keep the offset from getting to low in temp. Great video and I hope you had a great time with your family!
I was so excited to watch this :) Thanks for another awesome video mate! Looks like you’ve got a lovely family :) Keep up the good work bro, sending love from the land down under 🇦🇺
In my Amazon wish list, I've had those exact Weber Parts you used to turn my Webber into a smoker. I've hesitated because I didn't know how good it would work. You've convinced me to pull the trigger on those and give it a shot. Thanks for the video.
May I suggest a charcoal snake around the inside perimeter of your Weber kettle. 58 charcoal briquettes on the bottom row and 58 on top of them with about 5 pieces of hickory wood chunks 4" apart on top of the charcoal will provide you 12 hours of continuous burn without opening the lid to add charcoal. Another recommendation would be the Thermoworks Smoke thermometer. It's a dual probe with a remote that works out to 300ft. Great video, thanks for the educational content!
My first brisket was on my weber kettle and it was a screaming success. I have has a couple bad ones but it’s all learning. Good times. New Hampshire sure is pretty!
Hey Brad, sorry I'm late to your channel and Chud cooking. I gotta admit, I saw ur vids while searching for cooks and "how-to" vids, but I just foolishly walked-on-by. I now am a big fan of your journey and impressed with ur vast array of what you cook. Truly impressive! I started on a cheap side-box pit many years ago, but my learning curve was too flat and I moved on from that. I settled on a Weber 22" a number of years back, and even though I own a pellet smoker, I still do most of my cooks on the weber. Very good job cooking at ur folks place despite the challanges, nicely done. Strong work Bradley.
Kettles are definitely underrated cookers. They're so versatile. That being said, I don't use mine for much more than steaks nowadays.. Lol. Guess I'm gonna have to do a brisket on mine soon for nostalgic reasons.. 😂
I’d like to see you try some open fire cooking like Francis Mallmann. Maybe have old Cockburn weld up a big plancha for the backyard. Also like to see a whole pig in a La Caja China box.
Man, what a wholesome family. The Chud’s do it right
ua-cam.com/video/uJgfZ-LPD2o/v-deo.html
Agree. Keeping it real. Any more videos with the Chubs Fam to come?
Man would love for u to cook some German Swank on some German brochin bread.
I think one of the things that really draws me to your videos is that you're so open and honest about your mistakes and potential missteps. It strips away the UA-camr veneer of perfection and shows that not only are you a bumbling meatsack like the rest of us but our own little oopsies won't ruin the process. It shows how forgiving cooking can be if you are patient and attentive. Love the content my guy, and your family is the best!
This video is amazing! I can agree the honesty on mistakes it feel more genuine, also how it shows cooking can be forgiving are some true nightlight if this video. Keep up the great work !
Same
The wholesomeness and authenticity of this video may make it the best brisket video on UA-cam. Just showing up to your family’s house, using whatever they’ve got and nailed it. No gimmicks, just BBQ. The selflessness of using another brands smoker when you sell your own brand is what really makes this video special.
ua-cam.com/video/uJgfZ-LPD2o/v-deo.html
Heady Topper making subtle appearance during closing remarks🍻
I'm a Weber Kettle user for a very long time. I smoke briskets all the time. Takes about 10 to 12 hrs at 250°. My Kettle never let's me down. Keep up the great videos. ✌🤟🖖
ua-cam.com/video/uJgfZ-LPD2o/v-deo.html
Any tips you got for someone doing a 17lb brisket for first time with snake method?
Love it when your family joins in on your catchphrases and style! Always a treat
Congratulations on making it to the top 50 list! Being number 5 is no small feat as I'm sure you know. Thanks for all you do and for consistently pumping out great content.
“There’s a snake in my boot” I’ve been cooking on a Weber kettle for years. Awesome video
Good times with the fam! The dog with the foam hat was priceless!🤣
I have seen my fair amount of brisket videos but this one ranks at the top. what a beautiful family gathering with a great meal.
This video had everything in it a little bit of traveling, hiking, chilling, family time and BBQ time this is awesome video also I started my BBQ journey on a stick bunner recently got a weber grill and I have not even scratch the surface on cooking with it lol great brisket Chud
ua-cam.com/video/uJgfZ-LPD2o/v-deo.html
The addition of your family is the best!
Seriously when you go home and have your mother available she definitely needs to do the intro. The one she did for the lobster rolls was awesome.
Easily the best looking brisket I’ve seen come off a kettle. Excellent work sir!
those drone shots looked amazing, the colours where unreal
I just did a brisket on my kettle over the weekend using tips from your secrets to brisket video. The BEST brisket I’ve ever made. Thanks for the video!
ua-cam.com/video/uJgfZ-LPD2o/v-deo.html
Your mom is such a sweetheart! I’m actually in Antrim, NH visiting the in laws right now. Hope one of these years I run into you at Logan
I’m really glad you did the kettle brisket. I started on a stick burner. My dad was doing briskets back in the 60’s before it was cool. I’ve spent some years doing Komado style, and then went to Weber. I own all the cookers still, but find myself using the Weber the most. Keep on keeping on Bradley!
The Weber kettle is the gateway to backyard bbq goodness.
Unless I’m cooking a lot of meat I’d say that I use my Weber for most of my cooks. The snake method always gives me consistent temps with less fire management and more time spent drinking.
ua-cam.com/video/uJgfZ-LPD2o/v-deo.html
This is the exact way I started cooking my first Briskets. Definitely a learning curve to it. Great video on how to do it!
What a great video! Enjoyed the family twist! And it resonates with so many folks that are rockin’ kettles for everything.
Greetings from Puerto Rico 🇵🇷. Made a brisket for the first time following your instructions and it turned out unbelievable delicious 🤤. Thank You
Brad, I've been cooking for almost my whole life and honestly, your videos are some of my favorite. Keep up the good work!
Great job on working around the oven. Adaptability is the key to survival. Great video as always, thank you and cheers!
I cooked a brisket on a kettle a few weeks ago and used the chud foil boat and the bark was incredible like the one you made. But it didn't have much of a smoke ring like yours. Your kettle brisket was insane!
18 Lb brisket putting the Webber through it’s paces as we speak…. I wouldn’t have tried this if you hadn’t posted this Brad, so thank you! It’s been on for 8 hours now, and it is looking… “DELICIOUS!!” 💪🏻
Dude, those videos with you fam- they’re awesome. Seeing your folks supporting you. Big fan bud, love what you’re up to.
ua-cam.com/video/uJgfZ-LPD2o/v-deo.html
THANK GOD I clicked this vid. Thank you for showing how to trim a brisket shape that most of us get with that weird pointed knob on the point (since most channels show top quality briskets that are better shaped but they be pricey AF) Even your "how to trim" vids didn't really have the shape of the one in this video. THANK YOU!
@bradley, you solved my question. All the Google searches keep saying white smoke is bad for smoking meat. But you just explained since 90% of the heat is from charcoal that the white smoke from the woods chunks don't really create that bad taste.
Thanks for your insight!!!
What a view, what a kettle, what a brisket & what a family gathering. Thank you!
ua-cam.com/video/uJgfZ-LPD2o/v-deo.html
Got my brother-in-law a weber kettle yesterday and sent him this video. Thanks for the great content!
Great stuff good to see you making bbq brisket using simple equipment that most people have in their homes. You're a champ Chud
I’ve been smoking on a kettle for years and I’m so glad you’ve made this video!
Great to see the family legacy partaking in Chud BarBq, Texas style. The Ps are great folks...I can see much love in your family. Thanks for sharing your family adventure
ua-cam.com/video/uJgfZ-LPD2o/v-deo.html
That strong flex at the end with Heady Topper is icing on the cake.
Just set up my kettle. Can’t wait to break it in.
I don’t know how you stay in TX as beautiful as NH is. The water and all that greenery!
Beautiful family, scenery and food!
I don't know if I'm brave enough to smoke a brisket on my Kettle, could you please just swing by VA on your way back to TX from NH, lol. Seriously, thanks for another awesome video! For the upcoming months, Happy Holidays to you and your family 😀
This channel keeps getting better
I can’t believe you left that beautiful place for Texas. Great looking brisket. Thanks for sharing my man
I absolutely love Papa Chud's jig saw.
That had to be the best looking brisket I've seen off a Weber Kettle! Cant wait to try this one out.
Best bbq show on the tube
THANK YOU.
My first BBQ was the Weber Kettle. When I first started smoking I also thought it was weird that the thermometer was directly above the coals if you want to have the smoke pass the meat.. Always used external thermometers for it. Greetings from the Netherlands :)
Thanks for giving us a "day in the life" of the Chud family. That brisket looked fantastetic. I have a still yet to be used Weber Kettle (bought it as a back up if I lose power again). I can't wait to try this!😊👍
Oh man, I grill and smoke every weekend, I hope when I'm older my kids have your energy and hang out with me cooking still.
The land of my childhood ( and adulthood till I was 40 )
Cool video...I never tried a brisket on my weber...but I just built a nice uds I plan on doing a pastrami on...love the info you put out there and it was nice to see ny old stomping grounds
Aye, that's mad cool you having your family on here.
That fall foliage looks fantasteic.
And this solidified it, I'm firing up the weber this weekend!
Looks like a Heady Topper at the end. One of my favorites of all time!!! Brisket looked perfect again.
Man I really miss those green east coast mountains. Didn't spend a whole lot of time in NH but when I lived in vermont was one of the best and happiest times of my life. It's just so nice there and there's so many things to do for someone like myself who loves the outdoors and mountain sports. Also your family has a beautiful property!
ua-cam.com/video/uJgfZ-LPD2o/v-deo.html
Dude you actually do really good with these videos and explaining how to cook, appreciate you bro
Thats how i started smoking brisket. A Weber kettle water pot, snake method, and drilled a hole into the lid so I could keep a better eye on the temp.
Perfect outcome with the most basic resources so where there is a skill there is a way. Bravo!
ua-cam.com/video/uJgfZ-LPD2o/v-deo.html
I agree that you lose all your heat when removing the lid. On the flip side, you are also allowing oxygen to reach the coals/fire. After the lid is reinstalled the temperature can rise dramatically. I have fought this over the years of cooking on a kettle with a Slow and Sear. I still have it and also have an LSG 20X42 offset. I find this to be the biggest difference between the two. You have to keep the kettle from getting too hot and you have to keep the offset from getting to low in temp. Great video and I hope you had a great time with your family!
ua-cam.com/video/uJgfZ-LPD2o/v-deo.html
using this video as the guide to my first brisket TODAY! ill let you know how it turns out! thanks for an awesome vid!
Quality home time with the mamas&papas
Love the family love in this video!
11:50 that's a proud mom right there
I was so excited to watch this :) Thanks for another awesome video mate! Looks like you’ve got a lovely family :)
Keep up the good work bro, sending love from the land down under 🇦🇺
Thank you for sharing this. Love and blessings from Ontario Canada!
Thanks for clearing up some of the confusion with dirty vs clean smoke on a Weber kettle
ua-cam.com/video/uJgfZ-LPD2o/v-deo.html
Love that you're drinking the heady topper
Great video, you make it look so simple. And I see a Heady Topper at the end!
There are so many different ways too, the snake method is my favorite, but smoke and sear works too.
Great job Brad. I’ve cooked/smoked on a Weber kettle like this for the last 30 years. There is not much a Weber kettle can’t do.
You can tell that’s a proud mom right there ❤️
My favorite so far! I’m going to try one on my Weber. Why not?? Your parents are the coolest!
Thank you for properly representing New England 💪🏻💪🏻💪🏻
Thank you Brad for the Weber Kettle Video! Excellent Job.
Love this. Great cook and a great family. Much love from Toronto 💪🏾💪🏾
This cook is exactly what most of us are doing. No frills family cooking with a kettle and old ice chest.
Great video, yet again. Really enjoy how supportive your family is too. Thanks again for the knowledge.
In my Amazon wish list, I've had those exact Weber Parts you used to turn my Webber into a smoker. I've hesitated because I didn't know how good it would work. You've convinced me to pull the trigger on those and give it a shot. Thanks for the video.
ua-cam.com/video/uJgfZ-LPD2o/v-deo.html
BROTHER THAT BRISKET LOOKED AWESOME GREAT JOB ON THE WEBER
Beautiful, delicious brisket and awesome beer choice at the end.
Great video man. As a kettle owner it's great to know that there's not as much of an issue with the white vs blue smoke on a kettle.
Suddenly I have the urge to visit New Hampshire. Looks beautiful
Looked great. Your take on resting is amazing and I will try it. Kettles are one of the best.
Great Video...Nothing Better Then Family and Good BBQ.....Cheers Brotha
May I suggest a charcoal snake around the inside perimeter of your Weber kettle. 58 charcoal briquettes on the bottom row and 58 on top of them with about 5 pieces of hickory wood chunks 4" apart on top of the charcoal will provide you 12 hours of continuous burn without opening the lid to add charcoal. Another recommendation would be the Thermoworks Smoke thermometer. It's a dual probe with a remote that works out to 300ft. Great video, thanks for the educational content!
My first brisket was on my weber kettle and it was a screaming success. I have has a couple bad ones but it’s all learning. Good times. New Hampshire sure is pretty!
Love the drone footage! Gorgeous!
I've been watching you for a while and i think u are a smoker boss. i love all your tips and tricks. thanks for everything. Heather from Indiana
I specifically asked for this video. Thanks Brad!!
The Smokenator!! I used one for years on my kettle but I tended to have airflow issues. I switched to the Slow n Sear and had much better results.
Just about the same! Came down here to lookout for comments on the old Smokenator.
Hey Brad, sorry I'm late to your channel and Chud cooking. I gotta admit, I saw ur vids while searching for cooks and "how-to" vids, but I just foolishly walked-on-by. I now am a big fan of your journey and impressed with ur vast array of what you cook. Truly impressive! I started on a cheap side-box pit many years ago, but my learning curve was too flat and I moved on from that. I settled on a Weber 22" a number of years back, and even though I own a pellet smoker, I still do most of my cooks on the weber. Very good job cooking at ur folks place despite the challanges, nicely done. Strong work Bradley.
Kettles are definitely underrated cookers. They're so versatile. That being said, I don't use mine for much more than steaks nowadays.. Lol. Guess I'm gonna have to do a brisket on mine soon for nostalgic reasons.. 😂
ua-cam.com/video/uJgfZ-LPD2o/v-deo.html
Love the fall colors out there. Great video Bradley👏
I appreciate this video. It’s about exactly what we have on hand. Thank you for the down to earth, helpful vid.
So much YES to this video, been using a Weber Kettle for years, will be building a offset this winter (all because you) lol
I’d like to see you try some open fire cooking like Francis Mallmann. Maybe have old Cockburn weld up a big plancha for the backyard. Also like to see a whole pig in a La Caja China box.
Great video!! You spoiled us with this one! Thanks.....
"Is it too early for a beer?"
-- Austin, TX --
Son.. listen here.
never too early
It’s an airport beer. Time is a flat circle.
This is one of the best Weber kettle briskets I’ve seen on YT! Great video!
Awesome video, great to see the family!
I live in the UK and I would move therein a heart beat!! Love the channel great videos.
Winner winner brisket dinner!