Came here to say the same ! Yes it is very important it allows the smoke to roll across the brisket ! Bbq on brother I also love my Weber kettles I have 3 . I want a WSM 22 but I still haven’t pull the trigger on that 549 price lol
Make sure you have more unlit charcoal than lit charcoal. At least 90% unlike charcoal. The next thing is you already put the wood on which I believe you have to wait until the grill gets up to temp. Then put the wood on . Next highly recommend cast iron dripping griddle. It really baffles airflow and helps keep the temperatures at a consistent rate
Good eye. It is the original slow n sear. The foil you see is a shield i made to keep direct heat from hitting it. I was running 275-350 for my target temp. It was 14lbs pre trim. I didn’t want to get one too big. I love the kettle too. It’s very versatile
@@cooking-with-henry I’m thinking about getting a slow n sear. Do you feel it’s worth the 100 bucks for the deluxe or do you think the snake method would be better
@@solosuperman i haven’t used the snake method but I really like the slow n sear but I don’t have the deluxe. Mine is the original. It’s some cheaper than the deluxe. I would also suggest their drip pan too if you get the SNS. It will restrict the airflow more to where it just crosses over the coals and should give you a more efficient burn on your coals. It will also help keep your grill clean. They have a porcelain coated drip pan and that paired with the original SNS is just $20 more than the deluxe
It cooked for around 6 hours until it hit around 203F and probe tender on the flat end. I wrapped with butcher paper around 150F and I added beef tallow to it when it was wrapped and didn’t unwrap it until the rest was over. I have a video of the full cook on my channel
Yes you could. If you have a kettle and use the weber side baskets you could put a water pan direct over the coals so it will boil/steam . Also make sure to get a throw away aluminum pan to put under the brisket or whatever your smoking to make easier cleanup.
Sometimes a binder isn’t necessary. If there is some surface moisture on the meat that will act as a binder. It won’t be as strong as mustard or any other binders but will start the process of breaking down the rub so it can absorb into the meat. Salt will pull moisture out and the moisture will help bind the rub. Just give it about 20-30 minutes! If you’re putting rub on poultry skin it will still need a binder though.
No that was just up at the grate. I was trying to prevent that side of the brisket from getting too hot so it’s just a shield. But I think if I would have rotated it every hour it would have been ok.
@@cooking-with-henry gotcha. I can understand that. It's an entire day long commitment doing it low and slow that for me means waking up early on my day off.
@@WalkwithGod4eternity same here and I’m married with 3 kids so usually on my days off we have things we want to do that don’t include setting at home all day. I do a lot of cooking late at night too after we’re home for the night.
With mine I have to keep the charging base within 10 feet or so of the probe to keep it connected to the app. I usually set it on the wire rack under the ash pan.
@@cooking-with-henry i put mine on the holder for the thermometer. As soon as i put the lid on the connection is lost. I already sold it. So problem solved😅. But thanks for your reaction.
That’s weird. It must have just been a bad unit. I’ve used mine in a stove, kettle, offset, pellet and it works good on all as long as the box is close by. If you don’t mind it being wired the Weber iGrill2 is pretty good and the app isn’t bad either
The snake method is great. I also use this technique on my new Weber Smokey Mountain. You just need to rotate your grill and lid as the snake burns. I’m substituting to both of you!!-) Happy New Year 2023🤙🏼
This time I didn’t use a binder. I let it set for around a half hour after I put the rub on so it could absorb into the meat. Usually I like a mustard binder
If you just count cook time around 6.5 hours. Total time from starting charcoal to eating a slice around 16 hours. I let it rest overnight in a pre-heated cooler to slow down the cool down and reheated next morning in a oven to 150IT and then slice. Not a huge difference in a 1-2 hour rest I usually do but some difference.
I usually run a hot and fast style cook on everything I cook. I usually run 300-350 indirect heats Sometimes on hot days it runs at 375. So far my record is a 10lb rack of Dino ribs in 5 hours from fridge to plate.
@@cooking-with-henry I have 2 slow n sears, could never seem to keep temps low enough without creating dirty smoke. Do yourself a favor, research and use the snake method...trust me.
So far the only time I can’t get rid of dirty smoke is when the temp outside is close to freezing. I usually do a more hot and fast approach 300F or higher so that would explain why my experience has been different than yours at low and slow. I also only use briquettes while smoking and not lump. I don’t know what you used with the SNS. The only reservation I have with the snake method is the coals burning up before the cook is done. How long does your coals last?
Yes it’s original design was to be just a grill. But they are very versatile and can be used as a smoker. Just have to put the coals to one side and the meat on the opposite side so the coals are cooking the meat indirectly. There are a lot of cooks on my channel and others where kettle style grills are used as smokers.
Turn your lid vent to the opposite side of the grill from the charcoal. This allows the smoke to roll over the meat before it leave the grill.
I’ll try this, thanks
He can’t, the lid is on a hinge and connected to the bottom part of the grill
Actually really important and useful advice
Came here to say the same ! Yes it is very important it allows the smoke to roll across the brisket ! Bbq on brother I also love my Weber kettles I have 3 . I want a WSM 22 but I still haven’t pull the trigger on that 549 price lol
Make sure you have more unlit charcoal than lit charcoal. At least 90% unlike charcoal. The next thing is you already put the wood on which I believe you have to wait until the grill gets up to temp. Then put the wood on . Next highly recommend cast iron dripping griddle. It really baffles airflow and helps keep the temperatures at a consistent rate
Is that a slow n sear or just banked on side. What temp you running and what size brisket was that. Love the Weber 22
Good eye. It is the original slow n sear. The foil you see is a shield i made to keep direct heat from hitting it. I was running 275-350 for my target temp. It was 14lbs pre trim. I didn’t want to get one too big. I love the kettle too. It’s very versatile
@@cooking-with-henry I’m thinking about getting a slow n sear. Do you feel it’s worth the 100 bucks for the deluxe or do you think the snake method would be better
@@solosuperman i haven’t used the snake method but I really like the slow n sear but I don’t have the deluxe. Mine is the original. It’s some cheaper than the deluxe. I would also suggest their drip pan too if you get the SNS. It will restrict the airflow more to where it just crosses over the coals and should give you a more efficient burn on your coals. It will also help keep your grill clean. They have a porcelain coated drip pan and that paired with the original SNS is just $20 more than the deluxe
What was the cooking time ? Did you also wrap in butchers paper and cooked further ?
It cooked for around 6 hours until it hit around 203F and probe tender on the flat end. I wrapped with butcher paper around 150F and I added beef tallow to it when it was wrapped and didn’t unwrap it until the rest was over. I have a video of the full cook on my channel
You should have the vents right above the meat
I can’t move the lid because I have a unknown bbq hinge on it
What was the rub made from?
Here is the recipe
ua-cam.com/video/cC7oj3UY5Rw/v-deo.htmlsi=yFQAi66c-pugNo-S
Can you use a char coal basket and a water pan, if you don’t have the slow n sear?
Yes you could. If you have a kettle and use the weber side baskets you could put a water pan direct over the coals so it will boil/steam . Also make sure to get a throw away aluminum pan to put under the brisket or whatever your smoking to make easier cleanup.
No binder for the dry marinate?
Sometimes a binder isn’t necessary. If there is some surface moisture on the meat that will act as a binder. It won’t be as strong as mustard or any other binders but will start the process of breaking down the rub so it can absorb into the meat. Salt will pull moisture out and the moisture will help bind the rub. Just give it about 20-30 minutes! If you’re putting rub on poultry skin it will still need a binder though.
boop belichick, beep the patriots 😂
I can't unhear now thanks to you 💀💀💀😂🤦🏾♂️
Does the aluminum go all the way down
No that was just up at the grate. I was trying to prevent that side of the brisket from getting too hot so it’s just a shield. But I think if I would have rotated it every hour it would have been ok.
What are your vents set to?
Usually I set the bottom to about 2/3 open and top around 1/2 open. For my area that usually holds it around 300-350 in the summer.
@@cooking-with-henryDon't you want it to be around 225°?
@@WalkwithGod4eternity yes 225-250 for low and slow but I tend to do a more hot and fast cook because I usually don’t have time for long cooks lol
@@cooking-with-henry gotcha. I can understand that. It's an entire day long commitment doing it low and slow that for me means waking up early on my day off.
@@WalkwithGod4eternity same here and I’m married with 3 kids so usually on my days off we have things we want to do that don’t include setting at home all day. I do a lot of cooking late at night too after we’re home for the night.
My meater+ doesnt connect with the lid on the kettle
With mine I have to keep the charging base within 10 feet or so of the probe to keep it connected to the app. I usually set it on the wire rack under the ash pan.
@@cooking-with-henry i put mine on the holder for the thermometer. As soon as i put the lid on the connection is lost.
I already sold it. So problem solved😅.
But thanks for your reaction.
That’s weird. It must have just been a bad unit. I’ve used mine in a stove, kettle, offset, pellet and it works good on all as long as the box is close by. If you don’t mind it being wired the Weber iGrill2 is pretty good and the app isn’t bad either
Why not use the snake
I didn’t use it because I’ve never used that method. Just not had the time to test it yet
@@cooking-with-henry not had the time? Its superior. Once you do it - it will be all you use for low n slow
I’ll have to give it a try. I usually do more of a hot and fast approach
The snake method is great. I also use this technique on my new Weber Smokey Mountain. You just need to rotate your grill and lid as the snake burns. I’m substituting to both of you!!-) Happy New Year 2023🤙🏼
No binder?
This time I didn’t use a binder. I let it set for around a half hour after I put the rub on so it could absorb into the meat. Usually I like a mustard binder
@@cooking-with-henry looks great
How long did that take? Honestly
If you just count cook time around 6.5 hours. Total time from starting charcoal to eating a slice around 16 hours. I let it rest overnight in a pre-heated cooler to slow down the cool down and reheated next morning in a oven to 150IT and then slice. Not a huge difference in a 1-2 hour rest I usually do but some difference.
@@cooking-with-henry wow only 6½ Cook time. Cooking on what temp ?
I usually run a hot and fast style cook on everything I cook. I usually run 300-350 indirect heats Sometimes on hot days it runs at 375. So far my record is a 10lb rack of Dino ribs in 5 hours from fridge to plate.
What is that a webber
Yes it’s a Weber kettle premium
Two words
Snake Method ......
I have the snake method on my list of things to test but Im not going to test it out on brisket. The slow-n-sear is nice on a kettle also
@@cooking-with-henry I have 2 slow n sears, could never seem to keep temps low enough without creating dirty smoke. Do yourself a favor, research and use the snake method...trust me.
So far the only time I can’t get rid of dirty smoke is when the temp outside is close to freezing. I usually do a more hot and fast approach 300F or higher so that would explain why my experience has been different than yours at low and slow. I also only use briquettes while smoking and not lump. I don’t know what you used with the SNS. The only reservation I have with the snake method is the coals burning up before the cook is done. How long does your coals last?
@@cooking-with-henry a snake done properly can go 10 plus hours my friend
That's a grill..
Yes it’s original design was to be just a grill. But they are very versatile and can be used as a smoker. Just have to put the coals to one side and the meat on the opposite side so the coals are cooking the meat indirectly. There are a lot of cooks on my channel and others where kettle style grills are used as smokers.
👀
I can cook a brisket in less time indirect, and it be tender...
So much wrong with this videos.
What do you think is wrong with it?
Weak