Brisket Smoked On The Weber Kettle

I've got a 13 pound USDA prime full packer brisket that I'm gonna be smoking up on the weber kettle yes its brisket time again finally it's been a while since I've done a brisket and I've never done one on video on the weber kettle so this is gonna be fun now before we trim the brisket up we got to get the rub ready and the rub I'm gonna be using today is a coffee cocoa rub we're gonna start with a cup of brown sugar I've got a quarter cup of coffee we're adding choose your favorite coffee this is some freshly ground straight from the beans we've got a quarter cup of cocoa powder three tablespoons of kosher salt three tablespoons of cracked black pepper 1 tablespoon of paprika and one tablespoon of chili powder choose your favorite chili powder I'm using a Hatch's chili powder it's gonna put my lid on my container here and shape [Music] just want to get a fork in here and make sure any pieces of that cocoa powder haven't clumped up with the brown sugar that's looking good let's get our brisket out here so here is our 13 pound USDA prime brisket we have a little bit of trimming to do here so let's get to it how long take off some of these thicker pieces of the hard fat now I am NOT an expert at trimming brisket if you want to see someone really trim a brisket go to James over at a mum and claim him smokers he trims really nicely also Joe over at smokin Joe's pit barbecue they both do competitions so they know what they're doing I can get by get some of the fat down here with a little bit of that membrane the silver skin turn this around here trying to do this so you can see it on camera it's a little bit harder reaching across and doing it on the opposite side you can see that this is just a big hunk of fat some of that will render but you're not going to be eating that piece of fat so you want to get rid of those big hunks of hard fat and lose as little meat as possible in the process got a little bit of media lost right there but that's not that much so you can see I haven't taken off every little bit of fat here some of them I don't want to get down in there and too deep and lose meat so I'm fine with this let's turn it over and check the fat cap so here's our fat cap now when we smoke this which is actually going to be tomorrow because this is going to be in the refrigerator overnight with that rub on it we're gonna be cooking it fat side down so I just want to get some of that top excess layer off [Music] they exposed a little bit more I went a little too deep right there but that's life but you can see right here at this corner I just sliced right through this that's almost an inch thick of fat so that's coming off it's not gonna do anything for us I'm not too worried about this softer fat over here because this is actually fairly thin just when I get a few of the high spots and I know some of you are thinking hey you're doing this on a wood cutting board is that unsanitary sure it can be if you don't clean your cutting boards but this will be wiped down with bleach after this now we're gonna move on and it's time to get the rub on this brisket all right so here is our brisket and I'm just gonna start putting on some of our coffee cocoa rub now this is the rub I'm choosing to use today use any rub you want but this one has interesting flavors I've used something similar on pork butt before and it's actually really nice plus we have that nice little kick of the chili powder in it [Music] I've mentioned it many times in many videos I generally don't use binders unless the meat is so extremely dry that there's nothing to adhere to but as you can see there's enough moisture on the surface of this to hold on to that rub but if you want to use a binder go ahead doesn't hurt anything turn our brisket over get our fat caps I'd such a great kind of mocha smell coming off of this I know some of you're thinking that's just not gonna work if you've never had beef with sort of those coffee or chocolate flavors on them you're missing something [Music] there's some spots you're not sure about just get in there let's turn this back over give this one last little dusting on this side all right our brisket is rubbed it's ready to go in the refrigerator and that's where I'm gonna put it I'm gonna cover it with some plastic wrap in a pan it's gonna spend its overnight time in there absorbing these flavors and I'll see you tomorrow when we head outside and fire up the weber kettle [Music] all right our brisket has been absorbing that rub overnight it's a beautiful spring day here the kettle is coming up to temp let's get our brisket on so I have the weber kettle set up with the slow and sear and it's gonna be a tight fit in here today with this brisket but you know that's a challenge we can make it happen you can probably see there it's a tight fit with the ambient temperature probe now I got to get my internal temperature probe in go for a good shot right down there that's good thermal work smoke is showing an internal temperature of thirty six point seven this is straight out of the refrigerator we hit a good spot want to get some wood on here for smoke and I'm going with Post Oak today [Music] all right our Post Oak is catching let's get the lid on get smoking [Music] my top end is set at approximately 2/3 open and my bottom vent is set at 2/3 open the temperature I'm going for on the kettle today is between 275 and 300 degrees I'll adjust the vents is I need to try and keep it in that range if it drops a bit or goes a bit above that I'm fine but I'm shooting for that sort of area in there now this cook is gonna take as long as it takes the approximate internal temperature that the brisket will be done at is somewhere in the 200 degree range but the ultimate determining factor is tenderness does it probe tender for the next couple hours just gonna let it go let it rock in there with the smoke and we'll check it and see if we need to start spritzing it see if we're getting any bark developing at that point if we need to wait further somewhere in the hundred and sixty degree internal range when we hit the stall we're gonna be wrapping this in foil I'm not using paper today because of the proximity to the burning coals in there it's just a little too close for my comfort soil will be fine so I'll bring it back in a couple hours when we check it [Music] all right we are about two and a half hours into this brisket cook the cattle temps at 296 it's been holding in about a 280 to 300 range the whole time internal tamp on the briskets 135 let's have a look and see how we're doing see if maybe we need to spritz [Music] that brisket is looking really good that coffee cocoa rub on there is amazing yeah we're starting to form bark you can see the moisture that's peddled there if you want that to not be like that you can put something under the brisk that sort of create a mound but I've never done that I've seen Harry sue do that this is just a little bit of moisture I'm about to worried about that but yeah we got a nice little bark coming here I don't think we need to spritz this yet so I'm just gonna let this keep riding like this until we get close to time to wrapping it we've still got some life and those pieces of Post Oak still making some good smoke so we're gonna get the lid on let's keep smoking [Music] I'll bring you back when we get close to that stall temperature all right the weber kettle is holding right at around 280 for the internal temp of the briskets 155 and it's been in this 154 to 155 range for about 30 minutes so I think we're pretty close to the stall if not in it so I'm gonna go ahead and wrap this in foil that is looking outstanding go ahead and temporarily remove my probe get our brisket off here so we can get it wrapped up we're gonna add a little bit of liquid here I have a 50-50 mix of water and apple juice just to keep a little bit of moisture in here [Music] try and make sure that that foil is pressed tight to the brisket now if I remember correctly my temperature probe went here so I'm gonna try and get it back in there right about the same place I would say that's pretty close one 54.3 that's close enough just want to knock a little bit of the ash down from the coals that are in here good airflow going now I usually get about six to seven hours out of the slow and sear running at about 250 ish we're running a little hotter so I'm guessing we're probably gonna have to add some more coals in a little while but no problem we'll do that if we need to I'm gonna go ahead and get our lid on and let this brisket keep cooking I'll bring you back as soon as we get into that 190 to 200 degree range where we start checking for tenderness so we're just about seven hours into this brisket cook something came up and I had to turn away for a bit and the temperature right now is 201 and that's fine because somewhere around 200 is a good temperature for this to check so let's see how we're doing I'm just gonna take the thermal pin and go straight through the foil here just have to get past that first resistance that feels see I don't know if you can see this that's reading 205 down here at the end of the flat very tender oh yeah hope you can see that that is butter 206 down here towards point yep nothing is under 200 degrees here it's probing very tender we're gonna get this inside wrap it in a towel in a cooler and it's gonna rest for about an hour here we go our coffee cocoa rubbed prime brisket I gotta tell you it looks beautiful it's jiggly probe super tender the temperature when we pulled it was no lower than 200 in any portion of it 206 in some spots it rested for about an hour and when I looked at the actual time that I took it off the time I started it was right around seven hours the weber kettle held 270 to 300 degrees using the slow and sear for the entire time i didn't have to add any fresh coals at all so that slow and sear over the long cooks really works well now it was dropped to about 240 or so degrees right at the end there if it was gonna take longer I would have had to add more but as it turned out seven hours at about 275 to 300 really worked well with this and I want to separate the flat from the point here you get under here just find that separation get right up there there we go here's our point juice just everywhere and here's our flat now I want to go ahead I'm going to get some slices from the flat first to see how we did down here so let's go straight down here there's juice just squirting out oh yeah so here we it is extremely hot still I probed it just before I started cutting here and it was still probing at 190 degrees after an hour so it is extremely hot and if hopefully you can see this the floppiness here it is just completely floppy let's do a little pull test yeah and you know we got a little bit of a smoke ring now using the kettle and not burning wood as the primary source of fuel you're not always gonna get a smoke ring but you know we did pretty good here there is a little smoke ring but tenderness is just off the chart that's what we're looking for here now I'm going to slide my flat over to the side here and I want to cut some of the point because man the point is my favorite part so let's cut to the point here and remember the point grain runs differently so to get truly across the grain here we're gonna turn this [Music] yeah I could turn around and make burn ends but I don't have the patience for that right now this is just oh man yes just crazy juicy that's all I can say here Wow juicy and tender super hot super tender ouch all right I'm gonna cut up a little bit more get a fork because this is really hot and then it's time to taste all right here we go I'm starting with a piece of the flat first even though I really want to dive into the point and just you know there was an actual juice ax lanch on my cutting board there's juice everywhere after cutting a few of these pieces up so I know this is gonna be pretty darn good let's see two things would hit me right away number one the tenderness I mean it was hitting 205 degrees in many spots it was probing like butter it's extremely tender it is also extremely beefy now I mentioned that once before when I did some Wagyu cuts how the beefiness really comes through in those and one of the things I think that happened here was that coffee cocoa rub really enhanced the beef flavor it's not an overpowering you know coffee or chocolate flavor on the outside it's very very subtle but somehow it just feels like it's drawing out that beef flavor not that it's a contrast to it it's a compliment to it let's check out some point oh wow I don't know that this is the best brisket I've ever made but it's way up there it's probably top and tenderness I've had I think a better result with that smoke flavor on the offset which makes sense you're burning wood for the fuel you're getting more smoke there is a nice hint of that Post Oak here I think Post Oak does have the power in small amounts to affect the flavor of beef and to leave itself behind there on the surface and in the bark like on this piece of point that's where that flavor is going to be hmmm this is just out of the world juicy now I could just stand here and keep taking taste and saying oh it's flavorful its juicy its tender but the reality is you could get these same results whether you do it on an off set a kettle a pellet grill even on a gas grill with some smoke generations it's about giving it the amount of time that it needs and not taking it off until it is tender it could have been 200 degrees in a knot tender and I would have had to go further it could have been 190 and tender and falling apart it's really about the tenderness you have to let that big hunk of beef get to the point where it's tender so if you want to try a brisket but maybe you only have a kettle go for it just don't get a brisket that's too big this was a thirteen pounder just about the maximum size that I would do on there a slow and sear makes it very easy but you could do it with just briquette baskets and I got to tell you you really can't argue with the results [Music]

Channel: Cooking With Ry

Views: 371,734

Rating: 4.8371205 out of 5

Keywords: cooking, cooking channel, cooking with ry, ryne pearson, ryne douglas pearson, charcoal grill, brisket, prime brisket, beef brisket

Id: 57pDaaEGAR8

Length: 15min 52sec (952 seconds)

Published: Fri Apr 19 2019

Reddit Comments

[u/YOUREABOT]

Excellent rub idea. Made a great looking bark.