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Smoked Brisket – Another method on the Weber Kettle


Yliyah Hawkins says:

Looked delicious ……nice clear and concise video….Thanks! Keep it up!
Gunny USMC 2nd Marines Ret.?

bigloe536 says:

You should never in your life cook a brisket fat side down. What is wrong
with you! Your getting rid of all that flavor. ?

draybo46n2 says:

I’m sure that it’s better than mine, but it took me 13 hours to do a
brisket half that size at 225-250. I didn’t foil it either. Great vid tho,?

jeradshaw says:

Great video. Thank you for posting.?

Jay See says:

Annoying Soundtrack, please for the love of Pete, cut it out!?

G36Jeff says:

Looks awesome man.?

G36Jeff says:

Hey man I’m going to try and make my own charcoal. I will let u know how it
turns out. I see more and more people doing it.?

Baconator Green says:

I havent ever run lump. But bought a couple bags of it to try on my weber
for smoking and grilling. Just worried about temps. Briquettes are easy and
uniform. ?

Adam Fine says:

Have you ever tried the snake method? I used it on a bone in pork
shoulder, cooked low and slow for about 10 hours, works really well, just
have to wake up early to start cooking if you plan on pulled pork, etc. for
dinnertime. Check it out.?

GrillingAndSmoking says:
TangoSpiceCompany says:

That brisket turned out really nice. Going to have to give that method a
run later today.

Justin Wallraven says:

Really glad it turned out. If you foil when you raise the temps it will be
more juicy but youll have to sacrifice some bark in the process. Did you
pull it when the probe went in and out like butter? That one looked a
little early in the Video but it’s hard to tell from here. Either way,
thanks for shout out. I enjoy your videos.

Smoked Reb BBQ says:

Looks like a some great BBQ!

GrillingAndSmoking says:

Thank you!

TangoSpiceCompany says:

This came out pretty well. I have been getting quite good at brisket with
the foil method and I see that after yesterday’s cook I could use some
practice with this one. Of course, next time I may just cook two, one each
way and try to time them so they are ready to slice at the same time for a
side by side taste test.

GrillingAndSmoking says:

Thanks Brian!

GrillingAndSmoking says:

Thanks Joe. Let me know how it turns out.

GrillingAndSmoking says:

It did turn out good but like I said in the video, I’d like a few more runs
at it to see if I can make it even better. The probe went in an out very
easily before I pulled it off the smoker. No problem about the shout out. I
appreciate the suggestions.

GrillingAndSmoking says:

2. I think I’ve decided that “I” prefer to wrap the brisket. For me it
turns out more moist when I wrap. Just know the bark will be soft if you
wrap. 3. Sorry, I do not remember where I got the probe. I will tell you if
you want a good one google The Maverick thermometer probe. I sure hope all
this helps. Let me know how it turns out and if you have anymore questions.

FitAnge S says:

That meat looks really moist, juicy and delicious. Great Job. Love the
baked beans too they look awesome.

GrillingAndSmoking says:

First of all, thank you for the sub! Not a problem at all with the
questions and I can tell you smoking is loads of fun. Now on to your
questions: 1. No, I have not found that the amount of water makes much of a
difference. The water pan serves two purposes: a. To add moisture to the
cooking vessel so the meat does not dry out b. To be a drip pan so you
don’t have a big mess to clean up later

explore02xlt says:

Looks amazing!!! I’m fixing to smoke my first brisket this weekend and have
done endless research. I have a 22.5 weber kettle. When you have your water
pan under the brisket, does it matter how much water is in the pan? What
are the pros/cons of wrapping the brisket in foil when it reaches a certain
temp? Where did you get the thermometer probe? sorry for all the questions
I’m just excited and you make this look fun

Mother's BBQ says:

Very nice. Thumbs up

GrillingAndSmoking says:

Thank you Sir!

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