EPIC 24-Hour Smoked Brisket on the Weber Searwood
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- Опубліковано 27 чер 2024
- The Weber Searwood is capable of many different types of cooks, but can it hold up to the ultimate test? We did a 24-hour low and slow smoked brisket and it came out juicy, tender, and delicious. We did encounter one hiccup with the Searwood that could be a problem in the future, but the results for this cook were impressive.
Meat Church's Holy Cow BBQ Rub, perfect for brisket.
amzn.to/3RzHjnv
Our Smoked Brisket on the Weber Searwood recipe:
- Full Packer Brisket (Choice grade in the video)
- Kosher salt or fresh salt from the grinder
- Course black pepper
- @MeatChurchBBQ Holy Cow BBQ Rub
- Apply seasonings liberally
- Smokeboost at 180° for two hours
- Low and slow at 215° until it probes like butter somewhere between 190° and 205°
- Watch the video to the end to see the final "secret" step!
TIMELINE to Smoked Brisket Heaven
0:00 Intro
0:22 Trimming the brisket
1:40 Seasoning the brisket
3:33 Dropping the brisket on the Searwood's smokeboost setting
6:04 Set a temperature probe on the Weber Connect app
6:30 Increase temp to 215°
6:51 8 hours in - bark forming nicely
7:51 20.5 hours in - Searwood hiccup
10:52 Some folks experiencing dry briskets on the Searwood
12:17 Straining the rendered beef tallow
13:33 Pulling the brisket off
14:05 Resting the brisket
15:51 24 hours in - Unwrapping and taste test
19:50 All the steps in under a minute
#smokedbrisket #weber #pelletgrill - Навчання та стиль
Best video you have made so far nice work! You’re the reason I bought a Searwood 600xl. Thanks for the content
Yes, cheers brother! Appreciate the feedback. Hopefully the Searwood does you right! 🍻
Great channel!
Thanks and welcome!
Great cook!! I just assembled my new Searwood 600 today (a late Father’s Day gift…) and did the burn off-Can’t wait to try a brisket!! 🥩👍🏼
Awesome, congrats! That’s a nice Father’s Day gift. 🍻
24 hours!? Epic indeed. lol
Yup 👍🏼
7:53 Dog in back lol 😅
Yes doody calls. She makes an appearance in our next video as well :) she always knows when to do it.
Excellent video my man, appreciate your effort and time to do this! It looks amazing 👏👏👏👏....did you end up emailing Weber about the shutdown? 🤔
Thanks! I'm talking to them on the phone right now as a matter of fact! Will update shortly.
The first rep hadn't heard of any such reports but is going to have Weber's "Pellet Grill Specialists" call me back. I'll be waiting with baited breath 🍺
You might want to turn the music down in the background or turn it off completely.
Is it distracting for you? Others seem to like it.
Thanks for addressing my comment my second brisket came out much better than my first. I actually used three water pans to make sure to protect the brisket. My brisket actually got done at 180 and another guys was done around 180 as well. Your brisket had awesome jiggle and definitely looked fully rendered. Was the point dry at all or just the skinny flat at the end? Mine came out almost perfect so I’m getting used to my smoker now.
The point was very moist as you’d expect, more so than the flat. Glad to hear the water pans solved it!
We actually had a brown out today during a cook, so I’m thinking that’s what happened the other night.
Also wanted to let you know that I have not experienced a random shutdown on mine yet, used it quite a bit hopefully it was a one off occurrence.
We had a brown out on sunday in the middle of a sunny (and hot) day right in the middle of a searwood cook. Power came back after a few seconds. I'm thinking that's what happened during the brisket cook overnight. I just don't know why none of my clocks were blinking.
So, do you often have to use the 'smoke boost' option for an entire cook?
I don’t usually smoke boost for an entire cook. For ribs, the first hour. For brisket, the first two hours. And you don’t have to do it; I’m just after max smoke flavor.
Can you use a pizza steel on the bottom shelf, as a heat shield?
Yeah so Weber makes a pizza stone accessory that goes on their “Weber crafted” attachment. But I just put a pizza stone right on top of the grates and it came out nice. Was stone, not steel though. If you watch our “Weber Searwood - is it worth the hype?” Video, it makes a very short appearance about half way through.
I'm not sure the Searwood was designed for water pan use. The lid needs to be taller to allow more clearance for a big hunk of meat on that upper rack. Sure looks like a great smoker other than that.
Well w/o the water pan you’re looking at dry brisket. We didn’t have issues with clearance 🤷🏻♂️
@@TBH-Grillin totally agree you have to use the water pan. I just think that top rack is very close to the lid, and on any smoker there is a lot of heat there.
I do agree with tikkin11 about the top rack being shorter I do hate that you lose that much space if your smoking on top rack, the water pan is a must if doing long cooks on this.
@@TBH-Grillinfor clarification, do you believe the water is necessary as well in the pan, or just heat deflection? I ended up with a dry brisket after making a few mistakes, and am trying to narrow down what exactly did it. I had a pan underneath with only the fat in it to render tallow, no water. I also cooked fat side down, and then doubled down with a foil boat where I had meat side up in the boat. So yeah, epic fail. Obviously the point was fine, but definitely my worst flat ever
@@user-ko8lz6zq7b definitely water in the pan. Sometimes I add apple juice to it as well. Fat cap up is a must on pellet grills I’ve found. Otherwise the the top (non fat cap) gets a bigger smoke ring but ends up dry and cracked. What temp were you cooking at?