How to Smoke a Brisket in a Weber Kettle w/ Slow 'N Sear

hey this is just another Journal and barbecue company and today I'm going to show you how to make a competition worthy brisket and we're going to do the whole thing using the charcoal kettle and the flow is here so I'm going to be really honest with you up front brisket is not the easiest cut of meat to cook and the reason for that is because the brisket muscles make up the front chest region of the cow that controls the movement of this front leg and there's a lot of connective tissue in that knee and so if you don't cook it right if it won't turn out very good but don't worry today I'm going to show you exactly how to do this correctly so that you'll get a great brisket every single time so as I mentioned earlier brisket is the muscles on the front of the cow that control movement of account and it's actually made up a group of two muscles up here on top we have what's called the flat and then over here and underneath we have what's called the point and you can buy these together or separate you could buy just a flat or just a point in this case we bought both together we're going to both at the same time that's called a packer brisket and that's my favorite way of cooking it but you have to keep in mind that these can get rather large so if you're cooking this on a 22 inch kettle with the Sloan's here try to get something that smaller than 15 pounds just so it'll fit best in your cooker if you're using a 26 inch cooker with the sponsors don't worry about that because just about any brisket will fit but you do need to limit your sizes when it comes to the 22 215 pounds or less also one bit of advice is if you can afford it go ahead and spring for a choice or prime grade brisket because it will have a dramatic impact on the final outcome you're going to spend all day working on this you might as well have the best brisket possible at the end of the day so factored briskets have a layer of fat on one side that's commonly called the fat cap and that isn't going to render down and it's not going to taste very good so what we're going to do is we're going to cut that back to about a quarter of an inch so every brisket is different so there's a little bit of trial and error involved in this process but I want to show you this this is what the meat looks like okay and if you get if you start cutting and you come to this you've gone too far and don't worry if you're cutting and you see this just back up and cut about a quarter inch above that and it will be fine we're going to put rub on this and we're going to smoke this for 12 hours and when we're done little things like this like you'll never be able to tell it's not a big deal in fact some people remove the fat cap completely and the brisket turns out fine so don't stress out about it but just understand that there is a little bit of trial and error involved in every British different and over time you'll be better this better at it but this this is what you want to see this right here and this is this is the meanest thing you know you've gone too far and so just let that be your guide back up go a little higher and keep going and there it is it's as simple as that it doesn't look pretty back some of that shutting this up a little bit it doesn't look pretty yet but it will and interestingly this is one of the smallest fat camps I've actually had on a full packer brisket that didn't have the fat cap removed completely so like I said they are all different so now is the fat caps off we're going to go ahead and Driver on it dry brine is just a fancy way of saying pre salting and you want to use about a quarter of a teaspoon per pound if you're using table salt maybe a half a teaspoon if you're using kosher salt and and the idea here is you just want to get this all over the entire surface of the meat and what this does for you is of course it enhances the flavor of the meat but it also allows it to rink retained retain moisture during the long cooks so I like to use these metal pans because right after I'm done here I'm going to put this in the fridge and I'm going to let this sit for a couple days and allow that salt to penetrate and once that is done I'll be back [Music] [Music] you [Music] so we have our kettle setup to cook low and slow with the swollen sphere as you can see we have a drip pan on this side that's our drip and grill pan you can check that out on our website but if you don't have that any drip pan will do and then on this side we've got a fire starter cube right here in the corner and about 12 briquettes I'm going to light that fire starter and once that gets going I'm going to stack these four caps right around it you want to be careful here because you're not careful you can actually put your fire starter out you got to make sure you get a plenty of room to breathe [Music] now our fire cube is burned down we're going to fill up the slow and sear the rest of the way with charcoal so now our slow and just full of charcoal we have three pieces of hickory wood here and now we're going to add our water it's important to add boiling water and the reason for that is we want to get that steaming as quickly as possible so that we can have a moist cooking environment the entire time we're cooking now when you do this you want to make sure you wear gloves because this will splatter a little bit because the flow in Sears hot you [Music] you [Music] the sponsor is designed to hold one quart of water and that should steam off at an even rate and you should be able to go five hours without ever having to refill the reservoir so we're going to start off with our upper vents a hundred percent of the way open in our lower vent about halfway opening and then once the temperature inside the cooker gets to about a hundred and seventy degrees we're going to start to close those up and we'll put our upper vincit about a third of the way open and a lower event add a quarter of the way open now keep in mind that cooking temperatures can be dramatically affected by ambient conditions such as wind weather and even altitude so you may have to make adjustments from there so really quickly this is what our setup looks like we've got our brisket in the cooker on this side the fat cap is down and we're using a remote thermometer to monitor everything as you can see we've got our meat probe in the thickest part of the flat and then our pit probe is right here it's about two inches away from the meat itself that way you get the more accurate reading and that's the way this is going to sit for the next several hours also you'll see I've got the top vent on the opposite side of the fire and the reason you do that is so when that smoke and hot air exits the cooker it goes over the top of the brisket in the process so I thought now would be a good time to kind of discuss our game plan for today really this cook is divided up into three phases in the first phase we're going to cook low and slow up until the point the meat hits what's called stall and the stall where the moisture inside the meat starts to evaporate out a little bit like sweating and what that does is it holds the temperatures down for an extended period of time and so in order to speed up the cook during the second phase we're going to bring the temperatures up inside the cooker to about 275 degrees and that's going to let us power through that stall now if you like to cook at 225 feel free to do that if you're a purist we're just going to speed things up a little bit and this cook to shave a little bit of time because this is going to be an all-day cook now once we get to about 180 we're going to kind of play this by ear but about 180 internal nature and the orcish set we're going to take the brisket and wrap it in foil and what that will do is that'll help facilitate the breakdown of the collagen and connective tissue so that that means it's a really really soft and juicy on the inside ok guys I'm about four hours into this and I'm going to give you guys a little bit of an update here everything is working exactly as it's supposed to the briskets coming along nicely it's at 146 internal temp but it hasn't hit the stall yet what I decided to do is go ahead and sweep out my ash I push them all my my left over coals off to one side and I'm going to add more charcoal now and I've got about a half of a slow in fear of charcoal which is exactly what you'd expect efforts been burning for four or five hours I was going to do that later once I hit the stall and up the temperatures that decided that the weather the weather forecast isn't looking good so I'm going to keep an eye on that and but I don't know I don't know what the conditions are going to be like whenever I turn on the camera again so I thought I'd go ahead and take care of that now but I thought you guys would enjoy this look at the brisket it's coming along great I'm really happy at the progress so far and I can't wait to eat it it smells so good right about now oh I wish you could smell it we need to invent smellivision so we're seven hours in and this brisket looks great we're about 151 internal temp on the brisket and it's been there for a while so I'm going to raise the tents inside the cooker to about 275 and we're going to power through this stall it's been raining off and on over the last couple hours so hopefully the weather will continue to hold off it's not raining now then the water pan is almost empty it's boiling out what's left and we don't need to add more at this point because we're raising our tent so everything is going exactly as it's supposed to and we'll talk to you in another couple hours so we're 11 hours into this and we I was hoping to power through the stalls that as it turns out I kind of powered right into the storage and that I mean that's just the way there's a barbecue some you you know you make your plan and you hope it works out but sometimes you have to make adjustments and today we had a storm roll through and just took a little longer than we expected but it's ready to go in the foil now it's a 187 degrees and if you scratch it will scratch there you can tell that bark is in place which means the bark is set and so it's ready to put into the foil so I've wrapped the brisket in two layers of aluminum foil and the reason you do that is to make sure you contain all those juices and then I stuck the temperature probe right back into the middle of the thickest part of the flat and you got to be careful when you do that because you don't want to accidentally poke a hole through your charcoal that's underneath because if you do that you get all the juices will run out and they'll end up in your grill once the internal temp of the brisket gets between 200 and 203 degrees I'm going to bring it inside and wrap it in towel and just let it rest inside a cooler for about two hours I've also added some extra charcoal to my swollen sphere and that should be just enough to get me to the end of the cook [Music] so our brisket hit 203 degrees internal so I pulled it out of the cooker and now it's sitting in the cooler where it's going to rest for a couple of hours but one of the things I realize I forgot to mention was the way you can tell when your brisket is done is when you take a probe thermometer if you stick that into the thickest part of the flat of the brisket if that goes in and it feels the resistance is about like you're putting it through butter that's when you know the briskets ready all right so our brisket is done resting it's here on the counter and now we're going to slice it and remember when you slice that you want to go against the grain and make it about as thick as a pencil this looks so good it's got a great smoke ring on it I don't know if you can see that or not great smoke ring on it I'm going to give it a try here okay that's it's really good it's obviously got a nice beefy flavor you can kind of taste the cayenne pepper and the pepper that's really coming through so this is a a little bit on the spicy side I wouldn't call it too spicy but it does have a little bit of a kick you can taste the bark is really really well formed it's got a nice a nice texture to it this is a really good recipe you should try this at home that's it for this one if you have any questions about this recipe or want to see any of our other recipe videos check us out at ABC barbecue com or like us on Facebook and remember here at ABC BBQ we didn't invent the kettle we perfected it thanks for watching [Music]

Channel: SnS Grills

Views: 643,471

Rating: 4.7930546 out of 5

Keywords: How to Smoke a Brisket in the Weber Kettle, Adrenaline Barbecue Company, ABCbarbecue.com, Smoked Brisket, bbq brisket, texas style brisket, Slow 'N sear, Slow 'N sear brisket, Slow and sear, Smoke and sear, Smoke N sear, How to, tutorial, Complete brisket tutorial, How to smoke a brisket from start to finish, Drip N Griddle pan, brisket recipe, Slow 'N Sear recipe

Id: 0ihn4znOrdA

Length: 14min 15sec (855 seconds)

Published: Thu Jan 19 2017