A perfect way to show anyone that if they don't have room for multiple outdoor cookers or spent good money on your American made grill, they can use it for anything and everything!
Great cook, this is why I do like the Weber Smoky Mountain. I can load it with charcoal to last 18 hours easily, without ever touching it. It’s just as easy as a pellet grill, but better flavor with charcoal and wood chunks IMO. And then you can also remove the water pan, inserts and use it as a excellent direct cooker.
Alot of time, Brad, when it comes to cooking something - it the opportunity to try somethin a bit different and creative. Thanks for the upload, too. Love those options you offer me!
Great vid thanks Chud👌 We pay around $12per lbs for grain fed brisket in the UK and 13lbs is about as big as you’ll find. It’s typically imported from Spain. It doesn’t have much fat cap but inter-muscular fat is ok. I have once managed to get an Australian wagu but it feels freakin crazy buying something imported from the other side of the world. I’m grateful to have found a local supplier as demand is currently pretty low as folks haven’t been educated or exposed to how amazing good bbq is. Everyone who tries it loves it and I’m sure it will get easier and more popular over the next few years. Hoping to do a ‘research’ trip to Austin soon. Any TX beef suppliers here who know about import/export to the UK please get in touch…..
Brisket runs around $12-15 per lbs here in the Netherlands. They're all imported, mostly from South America or the U.S. Sometimes they'll go 50% off and I stock up and fill the freezer. Mostly I stick to short ribs which are more widely available from local sources.
Holy crap!!! I get $2.89-.$3.49 for choice grade $3.49-$4.99 for prime here in Texas… I couldn’t fathom paying $15 for a 15lb brisket @ $225… craziness brother.
@derontucker7173 That's for select and choice U.S. briskets too. That's why I usually go with the Angus briskets from Brazil or Uruguay. They have much better marbling and tend to be a little cheaper.
got the same issue here, also from the netherlands and i wanna try my first brisket cook soon. Been seeing some offers online for about 110/140 bucks a brisket for 5kg. Way to much in my opinion, do you order your briskets online or do you buy them somewhere in ea store/butcher?
I live in Southern, Ontario, Canada and for a brisket about that size, it would cost anywhere from $80.00 to $115.00 depending on the time of year. Summer months are when the prices are higher of course.
I live in Sweden, and we typically don't get brisket-style pieces. Our briskets are thinner, and commonly brined, boiled, and served with horseradish sauce. I bought a brisket once (US-style). It was 8 pounds, and set me back $190. Insane prices, compared to what I see in American videos.
I was on a 2 year smoker run, all meats on a smoker. Wife bought me a sns for my B day and the first steak we had charcoal/lump coal was amazing. Havent used the smoke in a while now.. but It will get used.
I do the same thing, get on a 'use the smoker kick', then make something hot and fast on the weber, then the cover doesn't come off the smoker for a few months..😅
Yes...Costco... pretty good brisket for the reasonable price. But will be stepping it up....plan to buy a 1/4 grass fed steer this winter from a local rancher ....total estimated to price per pound after processing...$9/pound. Mostly steaks and roasts...of course brisket but minimal ground beef.
Been following since me and my wife were living in an apartment and had no access to a grill. Now im a homeowner with a weber kettle in the backyard.... my wife is very thankful that you got me ready to not mess up my first few smokes .... also, i never forget the sides ... rookie move
Congratulations on the upgrade! Now learn and challenge your self and you learn respect. Cooking great is nothing compared to earning respect. People will respect you for learning this craft. Ps. Challenges are forms of respect! Keep up the good work
@@timd5944 I have a pallet smoker and I challenge myself every smoke I do I have stuffed up cooks but have succeeded in others and my family and friends love it no matter how good I am or bad I stuff up
Wow great price! In Canada, I just picked up a AAA black angus brisket for $6/lbs. That's the cheapest I've seen one in a few years. These days at Costco locally it's more like $9/lbs.
Similar principle to my gravity smoker. Set the temp and forget it, and get great smoke? Best of both worlds. I’d love to see you try a gravity smoker video sometime. You are my BBQ coach, and thanks for all you share 🫡
I’m a sams club plus member so I go early and sometime they have them for 3.25 lb but the cryovac is usually loose. I’ll trim it and vac seal it back up myself and have a perfectly trimmed brisket in the freezer for whenever I need it
Long time watcher, first time commenter. In Illinois and they think a rest is 15 minutes after you take it off the grill. I don't have a holder so I use a roaster with a rack. Oil in the bottom and brisket in the rack for a proper hold about 10 to 16 hours. I have learned a simple stupid thinking method, folks up here got no clue and think their crap is bomb. I about to set. Fire in Rockford and they gonna fail. Thank you for All you teach!
Awesome video as always. Really enjoy learning new cooking methods and what can work on different cookers! Maybe you could use any leftovers for a lasagna or beef barley soup with cheddar biscuits haha!
Bud amazing cook, but what else do we expect! Up here in Canada a brisket starts around 120$. If you want it to be a good brisket then its around 150$. I'm happy to see you try the snake method with the new chud box. Its such a great way for new BBQers to learn! Separate note, enjoy that heat buddy, it was 35.6F the other morning when I went to work, I had to scrape my windshield... Canada eh! Those burnt ends really were adorable. That chud box build quality is clearly great. Have a great day dude!
I have often used aluminum between the rows open on one of the ends. Like a labyrinthe style. It works great and cheaper than buying a smoke grill that they sell online
In Virginia. All I ever find is Choice Briskets. Doesn't matter if it's from a box store or grocery store. But, to me, brisket is brisket. And they still come out good
So now you must do 4 briskets simultaneously, one on each cooking platform -- offset, pellet grill, kettle, and chudbox grill. Blind taste test with the crew. Scorecard each of the methods for ease of cooking, color, texture, and of course taste.
You could use a length of angle bar that runs most of the width of the cooker, and use it to separate the snake so that they only connect at one end. You may be able to get away with not having to touch it at all.
In a couple of weeks, I'll be giving a brisket a shot on the TMG Dumpster. Still trying to figure out if I want to do a snake method on the lower grate, or just build a small fire in the lower right side of the cooker, and place the brisket on the top grate on the left side... really excited for this cook.
I have used the snake method using my Webber kettle and cooking ribs. It was really nice. a great way to regulate temp. I used burchetts (Kingsford) which works really well for this method. I would like to try lump or Fogo charcoal to see if it will all go up or it will burn the same way.
Sam’s Club is an excellent source to find good brisket. They have both Prime and Choice at the club here in Gainesville, FL. I’ve been very pleased with the consistency I’ve had with every purchase. The price of the Prime is $4.34 lb and the Choice is $4.18 lb.
I've been using one for several years. I also do it on a Webber WSM. The Kamado uses about 1/3 the charcoal and keeps a very constant temp for 8-10+ hours w/o adding any fuel. It allows me to sleep thru the night w/o any concerns about checking temps or fuel. The Weber requires a lot more hands on. I do not have an offset; but I do see & taste a difference between the two I have.
@@microatleewardcc3834 This may not be a really fair test as I've used the average Kingsford charcoal briquets in the WSM & several varieties of the lump burnt wood type charcoal in the Kamado. IMHO the lump stuff all has different taste brand by brand. One,smelled & taste like a house fire after its extinguished. May be my fault by not letting it burn long enough after lighting(?). The standard briquets are pretty neutral. The WSM I've had way more (years) of experience; so when taste is the only qualifier; it goes to the WSM. WSM requires a lot more coal & time management though. Last week using the Kamado I lit the fire and burn it hot for ~30 minutes so all the coal was white. It took all the bitter smoke taste away. So not much of an answer but thats been my experiences. The Kamado is great for Pork Butts. Last one was ~9#. I cold smoke from 7pm to 10pm. cook from 10:30pm till morning when I wake up ~5-6 a.m. Fire is still good and adjust as needed. usually done by 11-12. Wrap & rest in my cooler & serve `5-6 p.m.
In my part of NC, $4-6 per pound in the few grocery stores that have them. That is for select grade. Prime is rare unless it is from a meat distributor or higher end butcher shop. Pork is cheap here.
In Sacramento CA, I sometimes get Prime brisket for $3.50 a pound at Costco. That's the cheapest I've ever seen it. Some meat shops are doing double or triple that around here.
Bradley sir, ‘round here down Costco way in VA Beach a prime brisket is around $5 per pound. However, I prefer Porter Road, or Heritage, you pay more but the marbling is consistently better. Heritage also deals with amazing heritage breed pork such as red wattle, some of the best I have ever eaten.
I’d be tempted to put a barrier between the 2 lines of briquettes so both lines don’t ignite at the same time - and get more of a single line snake burn towards the back of the grill box and then back towards the front?
$4.50/lb or so for prime, $6.50/lb for wagyu here in Seattle metro. Would have thought it was cheaper there in TX… when I started bbq living in TX, I’d get brisket on sale for $0.49/lb. Ah, the good ole days
What kind of briquettes did you use? I use Kingsford usually but I don't think I would want to do the snake method with them since they seem to have chemical additives that burn off at the beginning when they ignite.
I can't get brisket for less that $10/lb in Massachusetts, and that's grocery store quality which usually means choice grade. I would do crazy things to be able to get a brisket for $60 because you're not finding anything sub 100 up here, and if you want prime, forget it. That you have to order online for $125+
I really don’t like the flavor from briquettes, but somehow I don’t really notice it when I do the snake method. I’ve done it a few times making bacon, and it’s turned out great. I’ve wanted to try the snake method with lump, but I’m afraid to waste the charcoal and the meat if something goes wrong. Might just have to man up and go for it!
Any tips for smoking with mesquite? I live in Hawaii so we only have Kiawe, a slightly milder/sweeter mesquite, and am starting to smoke on a cheap offset Char Griller grand champ smoker. Saw your mesquite video but do you have any tips or suggestions so it isn't overpowering?
Pacific NW. Costco: American Wagyu (when they have it, which is often) 6.99/lb, Prime, when they have it (not often) 4.99/lb, and choice IIRC 4.49? I can also get brisket at US Chef Store, last I looked choice was on sale at 3.79.
More of a minion than a snake (too many hot coals at any given time) but great experiment! A solid snake in Weber Kettle would last at least twice than long but it's a bit awkward to do a snake for that size of brisket in a Kettle.
Just left Costco and choice grade was $4.19 and if you want just the flat it’s $7.99 But I got lucky and found an almost 17lb at Publix on sale for $2.99 so I snatched it up
I just bought a 13 pound brisket for $27 at Kroger. They had a BIG sale at $1.80 per pound
It's hilarious hearing the ice cold Miller Lites kick in throughout the video/night and then the next morning he's back to normal :)
A perfect way to show anyone that if they don't have room for multiple outdoor cookers or spent good money on your American made grill, they can use it for anything and everything!
There's a snake in my grill!
Agh! I wish I had thought of that. Good for you!
u got me there boi
Great cook, this is why I do like the Weber Smoky Mountain. I can load it with charcoal to last 18 hours easily, without ever touching it. It’s just as easy as a pellet grill, but better flavor with charcoal and wood chunks IMO. And then you can also remove the water pan, inserts and use it as a excellent direct cooker.
I find the bark produced by the WSM to be superior to what comes out of the typical pit boss or traeger most people have as well
@@zacherymorgan97I completely agree! Not knocking the pellet cookers I just prefer the flavor from my WSM more.
Alot of time, Brad, when it comes to cooking something - it the opportunity to try somethin a bit different and creative. Thanks for the upload, too. Love those options you offer me!
Great vid thanks Chud👌 We pay around $12per lbs for grain fed brisket in the UK and 13lbs is about as big as you’ll find. It’s typically imported from Spain. It doesn’t have much fat cap but inter-muscular fat is ok. I have once managed to get an Australian wagu but it feels freakin crazy buying something imported from the other side of the world. I’m grateful to have found a local supplier as demand is currently pretty low as folks haven’t been educated or exposed to how amazing good bbq is. Everyone who tries it loves it and I’m sure it will get easier and more popular over the next few years. Hoping to do a ‘research’ trip to Austin soon. Any TX beef suppliers here who know about import/export to the UK please get in touch…..
This was actually a good, fun video and it was cool to see your charcoal stack. Very good video.
Brisket runs around $12-15 per lbs here in the Netherlands.
They're all imported, mostly from South America or the U.S.
Sometimes they'll go 50% off and I stock up and fill the freezer.
Mostly I stick to short ribs which are more widely available from local sources.
Holy crap!!!
I get $2.89-.$3.49 for choice grade
$3.49-$4.99 for prime here in Texas… I couldn’t fathom paying $15 for a 15lb brisket @ $225… craziness brother.
@derontucker7173 That's for select and choice U.S. briskets too.
That's why I usually go with the Angus briskets from Brazil or Uruguay. They have much better marbling and tend to be a little cheaper.
got the same issue here, also from the netherlands and i wanna try my first brisket cook soon. Been seeing some offers online for about 110/140 bucks a brisket for 5kg. Way to much in my opinion, do you order your briskets online or do you buy them somewhere in ea store/butcher?
@@Herman_vi at least you have options, and aren’t stuck with one
@Sir.J01 I get them online at inamood or bbquality whenever they go on sale.
I also check at the Makro whenever I'm there.
This was a great cook Brad. If nothing else, it does highlight the many ways one can cook a really good brisket. Thanks - Cheers!
I live in Southern, Ontario, Canada and for a brisket about that size, it would cost anywhere from $80.00 to $115.00 depending on the time of year. Summer months are when the prices are higher of course.
I live in Sweden, and we typically don't get brisket-style pieces. Our briskets are thinner, and commonly brined, boiled, and served with horseradish sauce.
I bought a brisket once (US-style). It was 8 pounds, and set me back $190. Insane prices, compared to what I see in American videos.
Aaah, just gone 12am in oz and now i gotta stay awake for another 16 minutes!!! Worth it! 😁
I was on a 2 year smoker run, all meats on a smoker. Wife bought me a sns for my B day and the first steak we had charcoal/lump coal was amazing. Havent used the smoke in a while now.. but It will get used.
I do the same thing, get on a 'use the smoker kick', then make something hot and fast on the weber, then the cover doesn't come off the smoker for a few months..😅
I just bought a prime brisket from Costco in Tukwila, WA for 4.79 or maybe 4.99 per pound. They also had choice for 4.29/lb.
Yes...Costco... pretty good brisket for the reasonable price. But will be stepping it up....plan to buy a 1/4 grass fed steer this winter from a local rancher ....total estimated to price per pound after processing...$9/pound. Mostly steaks and roasts...of course brisket but minimal ground beef.
Been following since me and my wife were living in an apartment and had no access to a grill. Now im a homeowner with a weber kettle in the backyard.... my wife is very thankful that you got me ready to not mess up my first few smokes .... also, i never forget the sides ... rookie move
No apartment ever stopped me! I got me a webber on the balcony😂💀
@@LuisGarcia-md7pw Same bro! Getting ready to fire it up soon 😂
Congratulations on the upgrade! Now learn and challenge your self and you learn respect. Cooking great is nothing compared to earning respect. People will respect you for learning this craft. Ps. Challenges are forms of respect! Keep up the good work
@@timd5944 I have a pallet smoker and I challenge myself every smoke I do I have stuffed up cooks but have succeeded in others and my family and friends love it no matter how good I am or bad I stuff up
Webber Kettles are killer bc they’re so versatile. I love mine
The candy bar in the tool pouch was great. The meat looks awesome more importantly.
Wow great price! In Canada, I just picked up a AAA black angus brisket for $6/lbs. That's the cheapest I've seen one in a few years. These days at Costco locally it's more like $9/lbs.
Another great video! 🔥🔥🔥
Awesome been waiting for this video! Gonan try my first brisket on my Weber kettle next weekend!
I can't wait until we see some new holiday recipes even though it's 90 degrees in October in Texas
Similar principle to my gravity smoker. Set the temp and forget it, and get great smoke? Best of both worlds. I’d love to see you try a gravity smoker video sometime. You are my BBQ coach, and thanks for all you share 🫡
I’m a sams club plus member so I go early and sometime they have them for 3.25 lb but the cryovac is usually loose. I’ll trim it and vac seal it back up myself and have a perfectly trimmed brisket in the freezer for whenever I need it
Long time watcher, first time commenter. In Illinois and they think a rest is 15 minutes after you take it off the grill. I don't have a holder so I use a roaster with a rack. Oil in the bottom and brisket in the rack for a proper hold about 10 to 16 hours. I have learned a simple stupid thinking method, folks up here got no clue and think their crap is bomb. I about to set. Fire in Rockford and they gonna fail. Thank you for All you teach!
Awesome video as always. Really enjoy learning new cooking methods and what can work on different cookers! Maybe you could use any leftovers for a lasagna or beef barley soup with cheddar biscuits haha!
Bud amazing cook, but what else do we expect! Up here in Canada a brisket starts around 120$. If you want it to be a good brisket then its around 150$. I'm happy to see you try the snake method with the new chud box. Its such a great way for new BBQers to learn! Separate note, enjoy that heat buddy, it was 35.6F the other morning when I went to work, I had to scrape my windshield... Canada eh! Those burnt ends really were adorable. That chud box build quality is clearly great. Have a great day dude!
I have often used aluminum between the rows open on one of the ends. Like a labyrinthe style. It works great and cheaper than buying a smoke grill that they sell online
you seem like someone who never gets angry
I use a Weber Kettle. The Snake Method is great for setting up your BBQ at night , then go to bed and finish it in the morning. Cheers.
Looked good brother!
Snake method video on a Webber kettle! I’ve never cooked a brisket. I want to try on my Webber.
In Virginia. All I ever find is Choice Briskets. Doesn't matter if it's from a box store or grocery store. But, to me, brisket is brisket. And they still come out good
Out in ct it’s about 4.29 also in Costco . Great looking brisket.
same price in SE Wisconsin at Costco.
The last few briskets I've got have had that long floppy piece on the point also.
So now you must do 4 briskets simultaneously, one on each cooking platform -- offset, pellet grill, kettle, and chudbox grill. Blind taste test with the crew. Scorecard each of the methods for ease of cooking, color, texture, and of course taste.
Hard do beat a brisket that's been smoked the right way!
Big fan of the snake method. Bigger fan of BBQ snake. Still waiting on the rattlesnake video. 🙏
You could use a length of angle bar that runs most of the width of the cooker, and use it to separate the snake so that they only connect at one end. You may be able to get away with not having to touch it at all.
In a couple of weeks, I'll be giving a brisket a shot on the TMG Dumpster. Still trying to figure out if I want to do a snake method on the lower grate, or just build a small fire in the lower right side of the cooker, and place the brisket on the top grate on the left side... really excited for this cook.
I have used the snake method using my Webber kettle and cooking ribs. It was really nice. a great way to regulate temp. I used burchetts (Kingsford) which works really well for this method. I would like to try lump or Fogo charcoal to see if it will all go up or it will burn the same way.
Sam’s Club is an excellent source to find good brisket. They have both Prime and Choice at the club here in Gainesville, FL. I’ve been very pleased with the consistency I’ve had with every purchase. The price of the Prime is $4.34 lb and the Choice is $4.18 lb.
Would love to see a brisket cook on a Kamado style cooker!
I've been using one for several years. I also do it on a Webber WSM. The Kamado uses about 1/3 the charcoal and keeps a very constant temp for 8-10+ hours w/o adding any fuel. It allows me to sleep thru the night w/o any concerns about checking temps or fuel. The Weber requires a lot more hands on. I do not have an offset; but I do see & taste a difference between the two I have.
@@herb7877Which one do you think cooks the tastier brisket? Trying to decide between the two cookers.
@@microatleewardcc3834 This may not be a really fair test as I've used the average Kingsford charcoal briquets in the WSM & several varieties of the lump burnt wood type charcoal in the Kamado. IMHO the lump stuff all has different taste brand by brand. One,smelled & taste like a house fire after its extinguished. May be my fault by not letting it burn long enough after lighting(?). The standard briquets are pretty neutral. The WSM I've had way more (years) of experience; so when taste is the only qualifier; it goes to the WSM. WSM requires a lot more coal & time management though. Last week using the Kamado I lit the fire and burn it hot for ~30 minutes so all the coal was white. It took all the bitter smoke taste away. So not much of an answer but thats been my experiences. The Kamado is great for Pork Butts. Last one was ~9#. I cold smoke from 7pm to 10pm. cook from 10:30pm till morning when I wake up ~5-6 a.m. Fire is still good and adjust as needed. usually done by 11-12. Wrap & rest in my cooler & serve `5-6 p.m.
Very nice!!!!!!!
😎👍🏻👍🏻
In my part of NC, $4-6 per pound in the few grocery stores that have them. That is for select grade. Prime is rare unless it is from a meat distributor or higher end butcher shop. Pork is cheap here.
Up in Alberta CDN, $115 for 15LB or 83 USD
Nice! I wonder if it would have benefitted from spritzing or a water pan under the brisket
have you tried the gravity fed smokers also adding wood?
In Sacramento CA, I sometimes get Prime brisket for $3.50 a pound at Costco. That's the cheapest I've ever seen it. Some meat shops are doing double or triple that around here.
$17.58 for a 3.5 lb. Brisket in Western Canada. Enjoy your videos.
It’s always $4.19 per pound prime at Costco in Nebraska.
Would you foil boat on a regular pellet grill or wrap in butcher paper?
Surely every time Alton Brown sees the foil crumbled up around food he gets a good giggle.
I lucked out and got Brisket for $2.99 a pound at Publix in North Carolina two weeks ago. Usually it's $6-8 a pound.
Bradley sir, ‘round here down Costco way in VA Beach a prime brisket is around $5 per pound. However, I prefer Porter Road, or Heritage, you pay more but the marbling is consistently better. Heritage also deals with amazing heritage breed pork such as red wattle, some of the best I have ever eaten.
Bullet smokers work perfect for that
Dangit that looks tasty 😊
How do you do a brisket on your Yoder 640?
I get mine from Costco here in AZ, usually prime is around 4$ a pound but at the grocery stores it’s about twice that much.
Maybe you could engineer an insert almost like a Slow and Sear or a Smoke and Sizzle. You could offer it as an add on. $$$.
I’d be tempted to put a barrier between the 2 lines of briquettes so both lines don’t ignite at the same time - and get more of a single line snake burn towards the back of the grill box and then back towards the front?
"There's a snake in my grill."
knife maintenance video please?
$4.50/lb or so for prime, $6.50/lb for wagyu here in Seattle metro. Would have thought it was cheaper there in TX… when I started bbq living in TX, I’d get brisket on sale for $0.49/lb. Ah, the good ole days
In Australia, brisket is normally at least $20/kg (I’ll let you do the conversion)
Could you smoke a turkey on it for Thanksgiving in a similar way?
go brad 🫨
FWIW I've beat out 500 gal offsets with a 22" kettle at a small local comp with the snake method.
In Sioux Falls, we are currently paying $4.99/lb. When I smoked mine on my Weber Kettle back in September, it was $4.59/lb.
4.19/LB at Costco in Fargo
@@troypolk4275 that's Bidenomics! 😁🤣
Just the tip😂😂😂😂😂
What kind of briquettes did you use? I use Kingsford usually but I don't think I would want to do the snake method with them since they seem to have chemical additives that burn off at the beginning when they ignite.
Not a boat fan at all, but to each his own. If you like the meat, cook it like you want it. Ain’t nuffin wrong with eatin’ food you like!
What?
@@theingobeck4772, 2 + 2 = 4
Is there any off flavour coming from the briquette compare to regulate charcoal or wood?
$8-10/LB in CT. I haven't checked Costco in a minute, though. It might be a bit cheaper there.
699 for choice out here in the northeast at ya local mahhket basket dood. Also hail from NH. Cheers!
Do another build video!
Have you done any videos in the past on how to use a smoker for an absolute beginner? Like a step by step run through of the entire process.
Cadbury candy bar.
I can't get brisket for less that $10/lb in Massachusetts, and that's grocery store quality which usually means choice grade. I would do crazy things to be able to get a brisket for $60 because you're not finding anything sub 100 up here, and if you want prime, forget it. That you have to order online for $125+
Great video but I will stick to my offset. I have an upright on the end of it and it will stay around 250 when the main chamber is 310.
Chud Day!!!
14lb choice brisket here in GA not on sale will go for 80-115 depending on store.
a AA brisket here in Ontario Canada will run us anywhere from $55 - 95 CAD.
Ever think of covering the brisket with something when you blow the coals.
Awesome!
Looks great. Does anyone know what the name and model number of the oven.
Breville smart oven air fryer; BOV900BSS
I really don’t like the flavor from briquettes, but somehow I don’t really notice it when I do the snake method. I’ve done it a few times making bacon, and it’s turned out great.
I’ve wanted to try the snake method with lump, but I’m afraid to waste the charcoal and the meat if something goes wrong. Might just have to man up and go for it!
How can I get Chud to build my pig cooker?
Any tips for smoking with mesquite? I live in Hawaii so we only have Kiawe, a slightly milder/sweeter mesquite, and am starting to smoke on a cheap offset Char Griller grand champ smoker. Saw your mesquite video but do you have any tips or suggestions so it isn't overpowering?
what ever happened to your woodwind pro 36 ?
What toaster oven is that!?!?!?
$9-10 a pound here in colorado, if you can find full packer briskets. Oh yeah, and thats for CHOICE, not prime.
$4.34lb @ Sam's Club in Indiana. Prime of course.
Pacific NW. Costco: American Wagyu (when they have it, which is often) 6.99/lb, Prime, when they have it (not often) 4.99/lb, and choice IIRC 4.49? I can also get brisket at US Chef Store, last I looked choice was on sale at 3.79.
Hang on, CADBURY DAIRY MILK! Nice 👍 a Whittaker’s chocolate bar from NZ is better 😂😂 😂😂
More of a minion than a snake (too many hot coals at any given time) but great experiment! A solid snake in Weber Kettle would last at least twice than long but it's a bit awkward to do a snake for that size of brisket in a Kettle.
Just left Costco and choice grade was $4.19 and if you want just the flat it’s $7.99
But I got lucky and found an almost 17lb at Publix on sale for $2.99 so I snatched it up
You can pay 8.00 to9.00 per pound. Here in Ontario
Cooking a brisket with charcoal feels like sacrilege!
2-3 years ago I was getting them for $1.99 on sale and $2.99 regular, now they're $4.99-$5.99
That brisket in NC would be about $100. I usually pay $90-120 for my primes. The price you paid for that one would be what I pay for choice.