Відео

Made this recipe over the weekend- delicious. Made leftovers into shrimp po' boys and it was dynamite! The po' boy was missing a sauce topping tho- what would you recommend to either make or something store bought that would go with this in po' boy form?

LA is the only place in the world where you have access to great food from all around the world. Sometimes even better food than the country of origin it came from originally.

Looks delicious

do you own a restaurant?

great tutorial

Nice work!

As someone that can't get their hands on Diamond Crystal(easily), I appreciate the visual. I've been using Morton's at a 2:1 BP to NaCl ratio for four years (I think?), and find it perfectly seasoned.

As a native Texan, personally, I never season my brisket with more than just the holy trinity: Salt, Pepper, and Garlic Powder. Anything more just gets in the way of the pure flavor of the meat for me.

I smoked my first ever brisket on a Weber kettle, not having had any experience with smoking before, and it was probably the best brisket I have made so far. Every attempt after that, even now with a pellet grill, did not turn out as good as the first (or maybe I just remember it that good because it was the first one).

When resting the brisket in the oven what temperature do you use

Awesome

Man I did my first brisket on my new Weber this weekend with a SNS. At about 6 hrs ran out of fuel added some charcoal but took an hr to come back up to temp and then at about 9hrs when I wrapped I had to add more charcoal and it wouldn’t come back up to temp. Then I used my brain and realized I had to clear the ashes out. During that time fiddling with the ashes I lost about 6-8 degrees on the meat. Came out good but a little dry on the edges of the flat. Next time gonna try the snake method. Could have used this video a little earlier but only one way to learn. Thanks!!

My coarse pepper is whatever Costco Kirkland brand is lol It works fine for what I do.

Great video like always Joe! But…. We see that WSM sitting in the background show us a rib cook and a brisket cook on that. I think that video would do great. Thanks

Looks great! I love the Slow N Sear, but I'll never try a brisket cook in my kettle again. I have found that ribs seem to be almost as good in the kettle as the offset. It may be more a function of my skill than any other variable, however.

The greatest experience in BBQ

A couple of things I've learned over the last few years smoking on a kettle. Snake is so much easier and more consistent on long cooks than S&S. Easily get 6 hours dead on 250, and 8 to 10 if outside conditions are right. Just spin the whole grate away from the fire every 2-3 hours. I also use wood chips instead of chunks. Sprinkle it over the whole snake and you get consistent even smoke throughout the whole burn. Chunks have given me more trouble than it's worth. Either they don't catch, they kill the snake, or spike my temps really hard. Lastly vent control. I open my top vent wide open and use the bottom to control heat. I start the fire with the bottom wide open. Once lit I put on the lid and close the vent halfway till operating temp then throw on my brisket. Once brisket is on and kettle comes back up to temp I'll close the vent to about a 1/4 of the way open. If it's a hot day and no wind I typically close the bottom all the way and it maintains for hours at 250. I've foil wrapped, paper wrapped, no wrap on my kettle and I've had really great results. Foil boat is next for the 4th. Thank you, sir.

The real flavor comes from the Korean newspaper. Joe keeps giving away his secret.

What size kettle are you using, the 22" or 26"?

When you added the charcoal during the cook did you get dirty smoke?

This is the best, and most detailed "backyard brisket" video i've ever watched. Joe is #1.

Whats your opinion on the 26 inch weber kettle?

I've recently made the switch from Traeger+ to Asmoke and I couldn't be happier with my decision. The Asmoke grill has changed my BBQ game dramatically. The precise temperature control with the FlameTech patent is a game-changer, I can now get my brisket to the perfect temperature and keep it there. Plus, the variety of wood pellet flavors has taken my grilling to a whole new level of deliciousness. I love that it's portable too, so I can take it on road trips and camping adventures, which wasn't feasible with my previous grill. Also, the app is super user-friendly and makes it even easier to monitor the cooking process. Overall, Asmoke has made grilling more convenient and the food taste even better. #Asmoke

Wait…..kettle grilling/smoking series incoming???? I need a new series to watch

Looks delicious!!

Great video. If the brisket is too big you can always put a piece of wood or rib rack underneath it.

Thanks for another awesome video. My last brisket was salty and I definitely know I got lazy with that just eyeing it.

Great vid mate! Love my kettles! Snake method is awesome ;)

Nice vid Joe, I just got my Primitive 250 wagon, its awesome, coming from Weber Smokey 22, its a different cook and management for sure, I should create instagram but this isn't so simple so respect to you and how far you have come!

Where is the link to the korean newspaper? This could be what i am missing on the brisket cook

Great stuff Joe! You and Brad are an inspiration! Just had my first 3 cooks thanks to you! Stuff turned out surprisingly amazing even on the first attempt! Thanks Joe all the way from Sicily!

How low does your in temperature does your oven get?

Awesome to see another person just using only salt and pepper. Wonderful video and amazing narration.

So why not season salt and pepper?

Then you eat the head, shell and tail?

I really wanted to watch this video but THAT GODDAMN MUSIC….

Love it - best explanation of volume vs weight I’ve seen! I switched away from Diamond Crystal because Morton’s coarse works better for cleaning cast iron, but the change threw all my recipes off. I had to learn the hard way but hopefully others won’t now!

Bro... If cereal doesn't fit your lifestyle you need to reevaluate your life. Cereal is the ultimate snack!

Weber? Brah. That was an SnS grill. lol. Either way, great vid. Nice shout out to Chud with the foil boat technique. Brisket looked fantastic, brother. Happy to see your channel growing!

If you add Lowry's or other seasonings in addition at what ratio do you use for those?

Can you please explain what rendering fat means a little in detail? Love the vid! I started smoking in a Weber kettle years ago. Every now and then I still smoke in it when I don’t want to tend to the offset.

Can we take a moment and appreciate young Jirby near the block

Well now I’m a believer. And actually learned something every step of this cook from the trim to the first slice. Awesome vid.

👍

What are your thoughts about smoking for the first few hours and then finishing it in the oven at 250/275?

As a former Traeger+ user, I've recently made the switch to Asmoke and let me tell you, it was a game changer in my BBQ game! The consistency and precision of the temperature control that Asmoke offers are unparalleled. It's like having a personal assistant at my BBQ, ensuring my brisket comes out perfectly every time. But what really sets Asmoke apart for me is the versatility - I can grill, smoke, roast and even bake with it. And the flavor! The different wood pellets you can use truly enhance the taste and aroma of the food. The best part? It's portable and perfect for my RV trips. It's safe to say, Asmoke has revolutionized my outdoor cooking experience. #Asmoke

MJY, I will always have a Webber Kettle, or an SNS grill. I grew up with them, and they are very versatile if you know what you are doing, done many low and slow cooks on mine.

Whats the snake method?

Foil boat 4evaaa!

For the algorithms bay bay!!