Great video! Just got an offset off the street and restored it. At 8 hours with my 15lb brisket right now and it’s looking phenomenal. Thanks for the help!
I`ve gotta say, this video is the one on the top of the list for me. You did an AMAZING job with the video AND the brisket. You kept it very simple and easy. I`ve been doin smokin bbq`s for 60+ yrs, and i`ve never seen the "aluminum boat" method before. I`ll give it a try! Looks like it worked really well for you! And a huge thank you for posting an incredible video and brisket cook. My only problem is, having to wipe up all the drool from my keyboard now, lol.
I got a Char-Griller for xmas and so glad i stumbled across your tutorial, i will be trying my first brisket in the next few weeks and following this like my life depends on it!
Awesome video, on the rub salt and pepper in a 1:1 ratio. This helps dry brine the meat so that it locks in its natural flavors, while giving it a smokey edge with the pepper. A lot of people in Texas use this simple method
I recently got my first smoker, an Oklahoma Joe's reverse flow. This video easily helped me to improve my fire. There's definitely more consistency between the chamber temps and grill temps
I am smoking a brisket for the first time this weekend and will follow your instructions and see how it goes. You make it look amazing. Looking forward to try it.
I purchased an Oklahoma Joes Highland reverse flow using your discount code and man that thing is a beast! So much easier to maintain temps than my cheaper smoker. Thanks again for the great content mate, I’m 2hrs into a brisket right now 🤙🏼
Out of curiosity, how did you collect the fat? Did you just get a lot thinner pan, so it could fit on the plates/between the grates? I bought the same smoker, and am preparing myself to do a brisket this spring.
Now this video is thumbs up. And also a subscription from me. Thanks for the awesome tips. I smoked a brisket yesterday for 6 hours. Held it at 250 F , nothing in comparison to yours. Hopefully my next one will be close to how yours turned out. 100% thankyou. Great tips
Just a tip , cut the side of your basket , if you use one , so you can add wood through the side door , you wont lose heat in the fire box as you do by opening the top ....
Started mine at 10:30 am on Dec. 23rd and finished it off at 8:17 pm sliced to taste at 1:24 am. Perhaps the best brisket I’ve ever had. Thanks for the tips Aaron😊
I have been trying to find a video for smoking brisket and this video has been the most informative one ever. Thanks man. With all the tips that you just gave, my next brisket will not be the failure I had on my last (which was also my first).
I’ve been looking for a good starter smoker and the OJ offset seemed to be a good option. After seeing your results, I’m going to grab one soon! Thanks for the VERY detailed tutorial! You’ve earned another sub!
I’ve not tried a big quality brisket yet … never got that giggly butter like probe as yet :( Only done about 2.5kg brisket … so need to try a big one and quality cut too . Will stick to your fire management plan also … I tend to put two splits in and then complain it’s to hot lol Great video mate . Great brisket 👍👌
Another great down to earth, no b.s. video, thankyou! Two questions, fat cap up or down (and why?), you said at the end of the video this would be in your top three briskets…..what were the other two? Awesome cooks mate, keep them coming!
Thanks so much for using real wood real pits and not cooking everything in a pellet or electric cooker. I know everyone cant tend a fire like they should but lets be honest this is a good looking brisket. Probably a GREAT tasting brisket. You will never get this from a pellet cooker
luv the Oky Joe ! Inexpensive, well built and just a smoking beast! Mine is a half and half. I like getting smoke on the steak and searing it on the gas. The gas grill half really puts out some btu's! Nice buy for under 500$ Nice video! Just the basics and not overly complicated. Good job mate!
Following this tutorial pretty much to the letter. Just at the 90°c end of the boat 2nd stage. I can feel the meat tenderizing as it gets to the cooked temp. Omg can't wait to taste. I'm using old kwila decking as fuel... 😂❤
In my opinion this is far and away the best method to cooking a brisket, I’ve been doing this for a couple years now and it gives an incredible bark, funnily enough I don’t see any of the American smoker channels doing it, maybe it’s an Aussie thing, love your channel, isn’t it funny how serious smokers have a small collection of em, I have 5 myself and use them all and am still often on the lookout for something different, cheers brother
Dude... this is one of the best "how to" videos online, especially on smoking brisket. Thank you so so much, I love videos that's straight to the point. I've also just ordered that same rub as well as Wham Bam Smokin Lamb from Heavenly Hell. Thank you so much for your time and effort in making this video. Really appreciate it. I will try this exact cooking method. Cheers mate.
Great video. What was your total smoking time? You checked it at 4 hours and added the boat, then checked again at 7 hours and took if off after ~ half-hour. So, 7.5 hours for a 7 kilo brisket? I'm doing one in the morning. Thanks!
Great video! You react the exact same way I do when I bite into that first slice of brisket! Lol. That smoker looks like a great piece of equipment. Just might be my next purchase! Cheers!!
fantastic cook per usual Aaron. in regards to the" boat" could you just use a large foil tray or is there secret special theory around the snug fitting boat you have made here ?
Hey mate! Thanks 🤘 You can use a tray but yeah I just think it’s better being a bit more snug and it helps create a little more radiant heat around the brisket.
What gloves were you or do you typically use? Picking up the grill grate like that would be awesome! Also what internal temperature do you target? And do you bother marinading? Do you use any binder for your rub?
Thank you for the video. Was it 7 hours of cook time and 1 hour resting? I want to try this ASAP & I already have the exact smoker you do! Thanks again!
If it weren't for you I'd be lost! 😅 love the detail and commitment you put into teaching people how to smoke/cook good meat. I'm new but with watching your videos feels like I'll be there in no time, good stuff mate love ya work 🙌💪🤤🤤
Hey guys. New to smoking! Looking at doing my first brisket soon. Just a few questions 1 - would you be maintaining the 250-270 the whole cook? 2 - are you adding wood to smoke the brisket even once you put the brisket in your foil boat? 3 - at any stage would you be adding more coal? Thank you
@@lukeadams5557 hey mate, yep try maintain that temp whole cook. Wood fuels an offset the whole time but once wrapped in foil you can finish in oven to make life easier at same temp. No need to add more coal if adding log splits when running an offset.
Thank you for answering a question that I had. Said question was, if I'm using a probe. Which temp do I focus on for a proper meat temp. My grill gauge would always be higher than my probe gauge. But it would take for ever to cook. I've always felt the grill was never hotter than the box. After watching this video. I see that you have the grill gauge at high temp and just focus on the ambient temp with a grill gauge. I see that you're using 3 different temp methods.
Awesome looking brisket mate. Thanks for the video. Beginner question - could you use an aluminium tray instead of making a boat out of foil? Should it make a difference?
Thanks Aaron. I just subscribed. Question please: when you get to the end and the point is tender but the flat is still a little stiff, do you keep cooking until the flat is tender? Sometimes I do but I end up with a pot-roasty point. How do get them both tender but not overdone? Thx! Scott
Awesome video mate, I learned more watching just one of your videos than I I ever have by reading up on it, cheers. One question, when you say you can put in oven at 70’c overnight, is that wrapped or just on a baking tray or something??
Mate loving the videos I'm new to the low and slow game have only done 2 briskets so far only small ones about 2kg. Using a cheap kettle till I get it all sorted then upgrade. Both come out not bad good bark and flavourful
Why did this brisket take approximately * hours to cook when most briskets that I have seen are more like 18 hrs? As well, what are the target temperatures for wrapping and completion respectfully? Thanks! Great and informative video!
Great video and great cook, question on duration, is this pretty consistent as far as cook time for that amount of brisket @ ~250F ? I think I tracked 7hr total. Thanks!
Thanks mate, not really. Sometimes it'll take 6, sometimes 12. So many factors, the brisket itself, the stall, how long it takes you to wrap your brisket, accuracy of probes etc. My advice always get on earlier and can always rest longer if needed.
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
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One of the best smoke rings I have ever seen.
thanks mate!
Great video! Just got an offset off the street and restored it. At 8 hours with my 15lb brisket right now and it’s looking phenomenal. Thanks for the help!
As an experienced brisket smoker from Texas, I appreciate your cooking technique. Always looking to learn something new. Thanks.
Also, I've never seen a charcoal basket like that one. Amazon?
@@Threedog1963 thanks mate! It came with the smoker.
I did my first brisket on an offset I just bought based on this and it turned out great. Thanks for the great info it is much appreciated!
@@sulimankhan9968 cheers mate! Great work 😃
My guy you are the truth, my first brisket came out immaculate. Thanks for the video
Most welcome mate!
I`ve gotta say, this video is the one on the top of the list for me. You did an AMAZING job with the video AND the brisket. You kept it very simple and easy.
I`ve been doin smokin bbq`s for 60+ yrs, and i`ve never seen the "aluminum boat" method before. I`ll give it a try! Looks like it worked really well for you!
And a huge thank you for posting an incredible video and brisket cook. My only problem is, having to wipe up all the drool from my keyboard now, lol.
Thanks so much mate! Thanks for tuning in!
The cleanest smoker I've seen.
He prolly takes care of his shit
I got a Char-Griller for xmas and so glad i stumbled across your tutorial, i will be trying my first brisket in the next few weeks and following this like my life depends on it!
Have you tried smoking brisket yet?
@kena2713 yeah we do it at work on the weekends with pellet smokers, I've yet to try and do it myself with an offset smoker.
Cooking my second brisket today using this method, thank you sir! So far they have been phenomenal !
🙌
Best video yet , I’m going to smoke a lil 3.7 lb brisket tomorrow. I will be using your method . I can’t wait. Cheers 🇨🇦
Cheers mate!
How'd it turn out?
@@MrPigeonnn simply amazing , my family enjoyed it , the smoke ring and juice was a thing of beauty 😊
Just made a 16 pound brisket following this and it was awesome, all thanks to you homie!
I've made this twice now using these exact same steps and both came out perfect!
Awesome video, on the rub salt and pepper in a 1:1 ratio. This helps dry brine the meat so that it locks in its natural flavors, while giving it a smokey edge with the pepper. A lot of people in Texas use this simple method
So that's what the warming plate is for. Great looking brisket. Going to try smoking one this weekend.
I recently got my first smoker, an Oklahoma Joe's reverse flow. This video easily helped me to improve my fire. There's definitely more consistency between the chamber temps and grill temps
Thank you Aaron ! I love your videos mate ! Keep up the great work. Also thank you for your fire management skills, great for us beginners 😊
Most welcome mate!
Great to see quality Aussie low & slow BBQ smoking videos like this. Brisket is my favourite, and you nailed it mate, well done!
Thanks mate, really appreciate the support!
You have a good pace and structure as you go about things
I'm cooking my first offset brisket right now. Keep coming back as it cooks.
I'm so glad I came here before I started
How’d it go?
One of the best videos on brisket I have seen. Great job.
thanks so much!
Great video bro! You keep things simple and informative and don’t over complicate things.
Cheers mate 🙏
Fantastic looking Brisket !!!!
You sir are outa control. The smoking king 👑🤟🥳😎
🙏
I am smoking a brisket for the first time this weekend and will follow your instructions and see how it goes. You make it look amazing. Looking forward to try it.
How did it go?
I purchased an Oklahoma Joes Highland reverse flow using your discount code and man that thing is a beast! So much easier to maintain temps than my cheaper smoker. Thanks again for the great content mate, I’m 2hrs into a brisket right now 🤙🏼
Most welcome legend!
Out of curiosity, how did you collect the fat? Did you just get a lot thinner pan, so it could fit on the plates/between the grates? I bought the same smoker, and am preparing myself to do a brisket this spring.
What code is this? I could always add another smoker lol
Well done. Great video. Great to see an Aussie video on brisket. 👏👏
Thanks :)
Smoking up a 3 kilo brisket today for my birthday and this has been very helpful. This is the first time I’m using an offset so fingers crossed.
Never heard of a charcoal basket, that's really cool
Es el mejor video que he visto acerca de cómo preparar el brisket, mañana prepararé uno a tu manera
👍
This was great. Thanks for making it super simple to follow. Love the results!
Now this video is thumbs up. And also a subscription from me. Thanks for the awesome tips. I smoked a brisket yesterday for 6 hours. Held it at 250 F , nothing in comparison to yours. Hopefully my next one will be close to how yours turned out. 100% thankyou. Great tips
Appreciate that mate thanks so much
@@LownSlowBasics 14 hours in the smoker. It turned out tender . I made a foil boat. Wrapped it put into the esky for a few hours. Was awesome
thank you for the great tutorial. not overly complicated like the other videos. would try to smoke brisket this weekend
Just a tip , cut the side of your basket , if you use one , so you can add wood through the side door , you wont lose heat in the fire box as you do by opening the top ....
Great tip! Cheers.
Really appreciate this! Trying my first brisket today
How'd it go? Doing one tomorrow!
Legit just watched your video and then went STRAIGHT to the market to get a brisket lmao ... gonna try this method out tomorrow!
Part of me wanted to go. May I? And take a bite!
Looks incredible. I’m doing my first brisket for Christmas
Thankyou 🙌🔥
Lol so am I. Came back to Aaron’s page to dust off the old noodle. Great minds think alike😂
@ 🤣🙌
Cooking mine now. 6hrs to go. So far so good!
Started mine at 10:30 am on Dec. 23rd and finished it off at 8:17 pm sliced to taste at 1:24 am. Perhaps the best brisket I’ve ever had. Thanks for the tips Aaron😊
I have been trying to find a video for smoking brisket and this video has been the most informative one ever. Thanks man. With all the tips that you just gave, my next brisket will not be the failure I had on my last (which was also my first).
Really nice tips. Maintaining your fire is really the key to it all. If you can do that, you will have nice results.
I’ve been looking for a good starter smoker and the OJ offset seemed to be a good option. After seeing your results, I’m going to grab one soon! Thanks for the VERY detailed tutorial! You’ve earned another sub!
OMG!!!! 😍😍😍😍. 100% worth the wait. Insane looking brisket on a beautiful smoker and is that a fleece lined hoodie mate? Epic cook!!
Cheers legend, and sure is.
Great vid, I followed a rib smoke of yours and mine turned up awesome so this weekend I'm doing brisket using your tutorial 😎
Dude!! Great video you made our Independence Day. Thanks
@@diondesoto that makes me happy! You’re welcome mate!🙏
I’ve not tried a big quality brisket yet … never got that giggly butter like probe as yet :(
Only done about 2.5kg brisket … so need to try a big one and quality cut too . Will stick to your fire management plan also … I tend to put two splits in and then complain it’s to hot lol
Great video mate .
Great brisket 👍👌
thanks so much!
Great fire management video and brisket video on the OKJ SO FAR !!! WELL DONE
Thanks so much!
Another great down to earth, no b.s. video, thankyou! Two questions, fat cap up or down (and why?), you said at the end of the video this would be in your top three briskets…..what were the other two? Awesome cooks mate, keep them coming!
Thanks mate, one at our friends Smoky Pastures HQ and one by my teammate Callum. Funny enough both were black onyx briskets too.
Thanks so much for using real wood real pits and not cooking everything in a pellet or electric cooker. I know everyone cant tend a fire like they should but lets be honest this is a good looking brisket. Probably a GREAT tasting brisket. You will never get this from a pellet cooker
That looks 100% 🔥🔥🔥🔥🔥
@@scoeygarlinghouse2228 🙌
This is awesome. I just got an offset Char Griller and never done a brisket. Your video gives me enough confidence to give it a shot.
luv the Oky Joe ! Inexpensive, well built and just a smoking beast! Mine is a half and half. I like getting smoke on the steak and searing it on the gas. The gas grill half really puts out some btu's! Nice buy for under 500$
Nice video! Just the basics and not overly complicated.
Good job mate!
Most excellent idea with the tinfoil! Great job, thanks for your time. Can’t wait to do one like that.
You are most welcome
Nice video mate! Loved that Oklahoma accent!!
Cheers mate!
Never seen that boat method gotta try it. Looks amazing.
Excellent brisket !!
Thanks so much.
Beautiful brisket. Looks delicious.
Thank you! I didn’t know about heating the splits.
Following this tutorial pretty much to the letter. Just at the 90°c end of the boat 2nd stage. I can feel the meat tenderizing as it gets to the cooked temp. Omg can't wait to taste. I'm using old kwila decking as fuel... 😂❤
That brisket looks amazing!!!
In my opinion this is far and away the best method to cooking a brisket, I’ve been doing this for a couple years now and it gives an incredible bark, funnily enough I don’t see any of the American smoker channels doing it, maybe it’s an Aussie thing, love your channel, isn’t it funny how serious smokers have a small collection of em, I have 5 myself and use them all and am still often on the lookout for something different, cheers brother
Thanks mate 🙏
Dude... this is one of the best "how to" videos online, especially on smoking brisket. Thank you so so much, I love videos that's straight to the point. I've also just ordered that same rub as well as Wham Bam Smokin Lamb from Heavenly Hell. Thank you so much for your time and effort in making this video. Really appreciate it. I will try this exact cooking method. Cheers mate.
You are most welcome mate and thanks for the feedback 🙏
Fresh ground pepper and celantro and a little salt. Perfect brisket
Great video. What was your total smoking time? You checked it at 4 hours and added the boat, then checked again at 7 hours and took if off after ~ half-hour. So, 7.5 hours for a 7 kilo brisket? I'm doing one in the morning. Thanks!
I am wondering the same? How long was this total and what temp all around you are shooting for around 205 F?
Once again you did an amazing job, dang now I want to do another brisket lol My Oklahoma joe offset smoker is looking forward to it lol
Thanks mate :)
Fantastic job brother!💯👍🏿
Holy shiznit my goodness that looks insane!!! Honestly the best looking brisket i have seen! Farrkk keep this going mate! 👊👊👊
Cheers legend
Great video! You react the exact same way I do when I bite into that first slice of brisket! Lol. That smoker looks like a great piece of equipment. Just might be my next purchase! Cheers!!
Thankyou 🙏
My mouth was watering watching this vid mate! What method do you use to reheat frozen brisket, oven, microwave?
Usually vac seal and then simmering water in the bag. 🍻
@@LownSlowBasics BINGO!!! That`s exactly how we do ours.
fantastic cook per usual Aaron. in regards to the" boat" could you just use a large foil tray or is there secret special theory around the snug fitting boat you have made here ?
Hey mate! Thanks 🤘
You can use a tray but yeah I just think it’s better being a bit more snug and it helps create a little more radiant heat around the brisket.
What gloves were you or do you typically use? Picking up the grill grate like that would be awesome!
Also what internal temperature do you target? And do you bother marinading? Do you use any binder for your rub?
Hey mate. Just gardening under gloves from Bunnings. About 96c, never marinate and I’ll usually use mustard as binder.
Thank you for the video. Was it 7 hours of cook time and 1 hour resting? I want to try this ASAP & I already have the exact smoker you do! Thanks again!
This looks good, need to try it out
definitely do
I'm going to try that this weekend. Question did you cook that fat side up or fat side down.thanks!!
Thanks! Can't wait to try this myself!!
💪💪
If it weren't for you I'd be lost! 😅 love the detail and commitment you put into teaching people how to smoke/cook good meat.
I'm new but with watching your videos feels like I'll be there in no time, good stuff mate love ya work 🙌💪🤤🤤
Hey guys. New to smoking!
Looking at doing my first brisket soon. Just a few questions
1 - would you be maintaining the 250-270 the whole cook?
2 - are you adding wood to smoke the brisket even once you put the brisket in your foil boat?
3 - at any stage would you be adding more coal?
Thank you
@@lukeadams5557 hey mate, yep try maintain that temp whole cook. Wood fuels an offset the whole time but once wrapped in foil you can finish in oven to make life easier at same temp. No need to add more coal if adding log splits when running an offset.
@ thank you very much. Makes me feel a lot let stressed when I go to do it!
That looks crazy good😎 that juice tho🤤
Soooo juicy hey 🤩
Awesome tips 😀 definitely giving this a go
After you placed the brisket in the tray with the rendered fat, how long did you leave it in the tray for? Great video will definitely try this
he left it in for 30 min
Looks great how many pounds was that brisket
Did you have to add anymore charcoal to the firebox? If so do you add unlit charcoal or lit charcoal?
Are you able to use manuka chips? Probably have to use quite abit or else burn quick?
Would burn quick I’d imagine
Thank you for answering a question that I had.
Said question was, if I'm using a probe. Which temp do I focus on for a proper meat temp. My grill gauge would always be higher than my probe gauge. But it would take for ever to cook. I've always felt the grill was never hotter than the box. After watching this video. I see that you have the grill gauge at high temp and just focus on the ambient temp with a grill gauge.
I see that you're using 3 different temp methods.
How long was the cook and do you like foil boat better than butcher paper and did you let it rest sitting in the beef juices
Around 10 hours and prefer the boat.
Thanks for the video, how often do you water down the brisket to keep it moist?
Awesome looking brisket mate. Thanks for the video.
Beginner question - could you use an aluminium tray instead of making a boat out of foil? Should it make a difference?
Yeah you definitely could :)
i wonder if adding a water tray at the hot end would help even out the temps
Great video mate !
Thanks mate
Brilliant, thanks for sharing
Most welcome 🙌
looks amazing, just tried the rendered fat trick today!
Oh nice! Works a treat hey 🔥
Thanks Aaron. I just subscribed. Question please: when you get to the end and the point is tender but the flat is still a little stiff, do you keep cooking until the flat is tender? Sometimes I do but I end up with a pot-roasty point. How do get them both tender but not overdone? Thx! Scott
Awesome video mate, I learned more watching just one of your videos than I I ever have by reading up on it, cheers. One question, when you say you can put in oven at 70’c overnight, is that wrapped or just on a baking tray or something??
Hey mate that’s wrapped with the juices in there still.
Cheers bud, just been watching you other vids, you sure know your stuff. Thanks for the fast reply.
Mate loving the videos I'm new to the low and slow game have only done 2 briskets so far only small ones about 2kg. Using a cheap kettle till I get it all sorted then upgrade. Both come out not bad good bark and flavourful
That’s awesome mate! Keep it up :)
Awesome vid man hey quick question what wood are you using and what's the best wood for cooking brisket
Hey mate these were ironbark splits. That and pecan are my favourite:)
Why did this brisket take approximately * hours to cook when most briskets that I have seen are more like 18 hrs? As well, what are the target temperatures for wrapping and completion respectfully?
Thanks! Great and informative video!
Not as big as the ones you see in America. 160f to wrap and around 203f when done
Thanks man great video. Ima do me a brisket this weekend!!
This look awesome!! Did you rest it in the beef fat?
Sure did!
Gonna try this on the weekend. Cheers
Thanks mate.
This is awesome. About to try my 1st brisket in the new smoker tomoz !
Can you cheat and wrap and put in convection oven to finish? Hard to manage temp on my cheap smoker
Sure can
Great video and great cook, question on duration, is this pretty consistent as far as cook time for that amount of brisket @ ~250F ? I think I tracked 7hr total. Thanks!
Thanks mate, not really. Sometimes it'll take 6, sometimes 12. So many factors, the brisket itself, the stall, how long it takes you to wrap your brisket, accuracy of probes etc. My advice always get on earlier and can always rest longer if needed.
Thanks for the video just got a questionn. The first 2 logs were the pre heated before to allow for non smouldering