How To Smoke A Brisket On A Weber Kettle - 70th Anniversary Weber Kettle - Smokin' Joe's Pit BBQ
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- Опубліковано 28 вер 2024
- Thank you for watching my how to smoke a brisket on a Weber Kettle video. On this video, I smoked a brisket in my 70th anniversary edition Weber Kettle using my new attachment for Flame Tech Grills. The attachment from Flame Tech allows you to cook on your Weber Kettle s if it was an offset smoker. This attachment is a must have for all Weber Kettle owners as it really opens the door to so many possible cooks.
Thank you for watching
Smokin' Joe
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Thank you for watching my Weber Kettle brisket video. Purchase your Flame Tech Grill attachment here and enter SMOKINJOE for a 10% Discount.
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Oh hell yeah Joe! The kettle can do anything! Cheers
It really can. I bet the Weber can be voted into office as President. 🤘😁🤘
I always enjoy your videos and you have taught me a lot as I'm a beginner at smoking meats.
Outstanding job Joe! Crushed it , awesome stuff on the Webber kettle. Cheers brother 🍻
Thank you Bat!🤘
Great vid, Joe. Thanks. I have a simple Webber kettle and a pretty high end LP gas grill on my patio. If I'm just making a steak or a burger I use the gas. But I smoke the hell out of ribs, brisket, pork shoulders, etc. All of it on the Webber. For ME...its a fallacy that one needs to spend big money on a dedicated smoker (pellet or otherwise) when I can absolutely knock the hell out of a brisket in my Webber. I've done a half dozen in the last year with no busts. I just did a 14 pounder using the "no trim" method I saw on one of your recent vids. I did trim it, but only a very small amount. I knocked a third to half of the fat off the "mohawk" and just some loose fat elsewhere. 2 mins with a knife max. Coarse salt, Lowerys, Garlic powder, coarse black pepper. Using Costco/Kirkland briquettes I made a snake. 4 or 5 chunks of wood on the first half of the coals. These briquettes are slightly larger and seem to cook HOTTER than Kingsford and burn a bit faster. I kept trying to lower the temp (damper and shooting the fire with small squirts of water). The average temp was prob 330 or so. Occasionally it got up to 350. I typically shoot for 260-300. I also spritzed the beef when it started to get dry on the end. 9 hour total time cook. I wrapped with butcher paper after the first 5 hours. Then let it sit in a cold oven for an hour. It was incredible. Buttery soft and jiggly on the fat end, firmer but still "fold in half flimsy" on the thin side. It was SIMPLE. The higher cook temps didn't ruin the beef. I took it off the grill at 205F. Felt confident after watching a mess of vids. Thanks, Joe.
Man, that’s one good looking brisket!! I’m doing one on Saturday for Father’s Day and I’ll be using my Weber kettle as well
Yeah Joe, that competition and restaurant Brisket is nice...But there's something about a beautiful weber kettle cranking out a B+ level cook on a brisket on a beautiful day in the back yard while spending time with the Fam makes it an A++ Brisket for me...
That’s one fine looking brisket!
I have a Thermoworks Billows and a Slow n Sear on my Weber Kettle, and it constantly puts out great cooks.
9:00 hi Joe, did you add more charcoal after 4 hours? Loving all your videos from London 🙏🏼
Another fine job!
Cook on that beauty! A grill that doesn't get cooked on is just a bunch of metal. You can always clean it
I'll tell you what Joe. You're definitely THE Brisket guy of UA-cam imo. You always try new things and don't act like the end all be all of BBQ. You have my respect. 🫡
Thank you Dan. I appreciate you watching buddy 👍
He just proved, you don’t need a $2000 offset smoker when you can get you a Weber kettle and do a brisket
Yup!🤘
Amazing Joe.. not sure if I'm more excited about the cooking or the tooling :) (pulling "hide it from the wife" credit card) :)
Nice.
Did you add water to the drip pan attachment? I’m not sure
No sir, just covered it with foil.
What temperature did you cook the brisket to ?
🔥
Where do u add the water? SNS has the water compartment. SNS the OG
You place it on the drip tray. 👍
How’s your food truck business going? Haven’t seen a video about it for a while..
If you’re going to wrap brisket in paper, couldn’t you just finish it in the oven? I’ve always wondered about this. It seems like there’s a limit to how much smoke meat can take on. After that, what’s the harm of finishing a brisket in the oven for a backyard cook only making one brisket? Excellent video, Joe!
The paper is more about the rest than the cook. Usually people rest there brisket wrapped and in a cooler for a few hours after. It helps get you over that 165 temp where it tends to stall but I would say the wrap is more about the rest
Joe, what is the max pound of brisket do you recommend for a weber like yours? I never tried brisket and have no idea how big I can go.
I bet you can fit a 17lb brisket on there. Ideally a 14lb trimmed brisket would be perfect 👌
Thanks Joe!@@SmokinJoesPitBBQ
i am actually come form east asia and i am 22 years old. Whats the best bbq trailer? and cheap.?
You can't have the best at a cheap price.
@@SmokinJoesPitBBQ which trailer brands are best? you realy motivates me so im decided so badly sorry my bad english
Hey Joe,do you sell that hat at your food truck?
Yes sir I do.
Not much of a smoke ring
He proves once again that Smokin' Joe's is Home of the Biggest Bite in BBQ! Thank you for cooking on backyard grills and not just big offsets. You are educating and entertaining the masses.
Thank you so much!🤘
I thought I was the only person noticed how big of bites he takes. 😂
I love your Kettle cooker videos because I can't afford anything else thank you so much
You can do anything you need to cook on the weber. So Be proud of your weber and make amazing bbq. You got this. You are doing great.
Thanks, Joe. I am making a brisket on my (new) Weber Kettle next Saturday. Great timing. Edit: It is time to make another. My last I did it a little different with the Lawry's. Even better.
That looks amazing! I'm definitely going to check out that flame tech. That prices sounds MUCH more reasonable than the SNS. I always just use a couple bricks and some foil to line the indirect side, but for $70 it might be worth it to get the flame tech. Also, just to clarify, you didn't pull it from the grill at 165, that was the temp after the rest, right?
Correct. The final internal temp was 204°. I wrapped at 175° and I rested it until it hit 165° which took about 1 hour to cool down. 👍
@@SmokinJoesPitBBQ Love it! I love brisket off the weber. I don't have nor can afford a good offset smoker, and this is how I do them, and get great results. I love your content Joe!
This is exactly why Joe is a 10th degree black belt in bbq
🤣
Do you recommend injecting the brisket ?
You can but it's not necessary 👍
LOOKS AMAZING JOE
Thank you Kevin!🤘
Great Video Joe I have the same grill its still in the box. Flametech nice accessory. I have the sns and drip n griddle, i really like them for easy cleanup.ive had them for 5 years but the simplicity of the flametech is nice for the price.
Nice! I kept this one in a box for over a year. 🤘
I bought a Weber similar to this one, but without the nice insignia on the lid. I have to say, I hate the round insert, and the heavy duty thickness of the grilling grate. The center piece falls out when you take it off the grill, and the grate itself is way too heavy. I prefer the more wire like grill grate. So I bought a new grill grate to replace that overly heavy top.
awesome video! Coming from experience, if you pop 2 or 4 layers of folded wet blue roll under that chopping board it'll stop wobbling so much! Keep up the good work!
Hey, Joe! That Weber 70th anniversary kettle is like the BBQ gun of charcoal grills. Funny, I was thinking to myself about how the vent and the temp gauge weren't set up right, then you said the same thing. The whole thing is a vibe, though, so I'll forgive them.
I can actually taste that brisket through the camera!
Great video I was wondering what temp you took the brisket too when you wrapped it? And what is was when it was done?
What size is that cutting board?
Hi Joe did you put the brisket in the kettle fat side up or down?
that kettle looks awesome! I always wanted one of those and yup, I'd probably wouldn't want to use it too much either lol. brisket looks awesome as always Joe
Thank you Sal! I'm going to clean it up and put it away. 👍
Joe enjoys the TIP,😂 who would've thunk it...JK.. great video Joe. That webber is purdy...
Once you try the tip once, you'll never want it any other way!🤣
This grill is so cool looking and that Brisket came out delicious 8)
Thank you guys for watching 🤘❤️
What do you think about this compared to the only fire with the shield?
I've never heard of fire with a shield. What is that?
@@SmokinJoesPitBBQ well it’s a brace that holds 2 half size Stone heat deflectors and then there’s enough space between that and the great that you put on top to put like a pan underneath the brisket if you want to kind of like what a komado does
@jennifermcmillan9518 ok, got it. Both will work and the flavor will be identical. 👍
@@SmokinJoesPitBBQ sorry I was using voice text if that is confusing but it’s called an only fire
@@SmokinJoesPitBBQ great. Thank you!
Awesome video! Now I know you said the time was about 6.5 hours but I didn't hear you say what temp was the brisket when you pulled it. Just curious. Thanks and great video!
203° Thanks for watching
Nice job man! I don't think I've seen anyone cook a brisket on the kettle faster then 6 1/2 hrs. I mostly see folks doing the snake method on the kettle for almost double that time and then letting it rest for several hours more. What was the internal temp when you took it off? In your opinion, how was this brisket different than one cooked longer on an offset smoker or even a kamado? I have an old kettle and been putting off cooking a brisket until I have a good grasp of prep, seasoning, setup, temp, and duration. Thanks in advance!
I pulled it at 204° internal. The flavor is different but everything else is the same. 👍
An awesome looking brisket, for sure. Cheers, Joe! 👍🏻👍🏻✌️
Thanks Dwayne! 🤘
Mr Joe I finally did a brisket with just kosher salt and big flake black pepper and it came out amazing... Thanks for all the tips you give us everyday guys
Very nice man!🤘
Joe, is there any reason you could not have cut some of that final trim on the flat and put it in that hole in the point to fill the hole up?
I could've and I've don't that in the past. I wanted to show what happens when you encounter this. 👍
Beautiful brisket brother Joe I'm a weber fan I've got 3 of them and they never disappoint 🍻
Thank you David🤘
Thanks for the kettle video - still enjoy cooking a brisket or pork shoulder on the kettle - most versatile cooker on the market!
It really is. The flavor is always spot on too. 👍
Dope color on that weber, looks oldschool. Just needs some hydraulics to make it a low low 😂
🤣hilarious! Maybe some hand pointed pen strips too. Actually, I bet that would be bad azz!🤘
Why did you pull the brisket at 165 instead of closer to 190?
It was actually 175°. 👍
How do you sharpen your knives? Also, thank you for the fine video!
Here you go. amzn.to/49kj8A5
Good looking brisket brother
Thank you brother. 👍
Did u ever turn the brisket during the cook?
I never do, but you can do that if you wanted to.
What was the internal temp when you pulled it?
204° is when it was tender.
Great video sir keep them coming I’m learning to cook BBQ.
Thank you Tito!🤘
I ordered one in December and haven't used it yet. Mine even came with some tumble weed starters. Great looking brisket.
Great cook!! I will be getting a flametech attachment. 🔥🔥🔥
That looks awesome! Great video as usual, Joe.
Thank you William. 👍
That kettle is drop dead gorgeous. It just needs a Holley double pumper and dump pipes. Maybe fuzzy dice if that floats your boat. A true classic.
I bet I could adapt a small block into the Weber. 🤣 I may need your help though.
@@SmokinJoesPitBBQ You know what to do my friend. =) Just call and we'll be there.
Joe, where did you move your trailer? I passed by your original location and noticed your trailer and smoker was gone.
Where do you buy your brisket from? That thing looks massive 😁
This one was from Costco 👍
@SmokinJoesPitBBQ thank you very very much. I'll be on my way to Costco this morning. Your great 👍 👌
I think I would have a very hard time breaking in a beautiful weber like that but......doesn't do much for just decoration. Nice video Joe!
Good stuff, maybe time to get the kettle with the accessorie. I already have the the weber smokey mountain, it's a great piece of equipment for the last ten years, but I'm getting older and this is much easier and looks like a great result without the hassle.!
6 hours or so? Wow! Thats a fast cook for a brisket I’ve always be scared to go over around 225-250 when I smoke but hell if it can save me time and still come out like that ima try 275
Nice looking brisket. What happened to the smoke ring? Just curious if you added enough wood chunks.
It's great hearing you mention carne guisada in a couple of recent videos! I remember you learning about it. Sounds like it's become a stable with your family. Yum!
Excellent video. Almost makes me want to try doing a brisket!!
I could have sworn your thumbnail was a black duck! lol
😁 No duck, just delicious brisket 👍
@@SmokinJoesPitBBQ haha!
Weber kettles don't get enough credit for being able to do briskets, my 22" used to all my cooks until I got my Smokey Mountain, awesome work Joe
This is the video that I've been waiting on, for a very long time!🌞 Could you please do a series of videos on this particular W kettle. Thank you so much Joe for this 🙏
Thanks for another great video Joe. I met you back at the end of Feb. when I was out there with my softball team and unfortunately our schedule didn't allow me to come back and eat. Just wanted to say thank you for taking the time to chat with me a bit about BBQ. Keep up the great work. Curtis in Vegas
Watching all these BBQ channels has definitely made me want a smoker
A Weber Kettle is all you need..👍
@@SmokinJoesPitBBQ I might have to invest in one
I save your videos so I can try these things, but I hope you have a cookbook in the works. ❤ I love this.
Great video!
I’m ab to smoke a brisket on this rainy Saturday in my kettle grill 😊
Amazing
Greetings from Brazil
Hey Joe where did you move to? Didn’t see you at your last location.
Hello Jerry, I'm temporarily closed.
@@SmokinJoesPitBBQ oh ok sorry to hear that brother we miss that bbq. I’m the guy that was talking to you about the French bull dogs that me and my son breed. Blessing brother and good luck 🙏🏽😊
@@jerrycontreras5550 I'm thinking of reopening soon. 👍
Enjoyed the video we use Kettle in the winter a lot good to see some content with one.
I'm a snake guy, no extra add ons required
That was a home run.
I bet you cave and use that grill again 😎
I learned alot from you and you are an amazing pit master
How much did that brisket cost smokin joe?
I paid $4.49 per pound.
@SmokinJoesPitBBQ Can't find brisket for less than 8.99/lb here in Canada. Drives me nuts!
Prices are up here in the States too. It might be cheaper to raise our own cattle. 🐄
I would love to see some more kettle cooks from you. 🤤🤤🤤
Kettle for the win. Great looking brisket Joe!
Nicely done!
I don't understand why you would buy a grill and say that you never intended to cook on it . What are you going to do with it , look at it ? Why ?
Just to piss you off.
Looks perfect
OK I like watching your channel, but your claim to cooking "thousands of briskets" may be a little off. If you cooked one brisket every single week, it would take you 38 years to reach 2000 briskets...just sayin
🤣 I own a bbq business too.
He owns and operates a food truck dude. He cranks briskets out like a machine.
Do you realize this dude has a whole BBQ business? I wouldn't be surprised if he cooked at MINIMUM 2000.
чуть слюной не захлебнулся ))