How To Smoke A Brisket On 26" Weber Grill | Advantages to Overnight Hold?

Рет қаралды 2,376

3 ай бұрын

Let's smoke a brisket, low n' slow. Ill be using the ⁠‪@SnSGrills‬ slow n sear XL on my new 26” Weber Kettle! Watch my very first low n' slow cook with this beauty, and what better protein to put to the test than a mouthwatering brisket!
In this video, I'll be taking you through the entire process from start to finish. This brisket is going unwrapped. shoutout to ⁠‪@QuintNelson‬ for suggesting the unwrapped approach for this cook.
I'll be giving it a overnight rest so we can enjoy the next day. But why the long rest? Stick around as I answer all your burning questions and explain the advantages of this method.
Thanks to ⁠‪@randyshifter‬ and ⁠‪@googanbbq‬ for their tips and advice on holding a brisket using a sous vide.
Don't forget to join me live for an interactive cooking and filming session. Hit the notification bell if you'd like to know the next time I go live.
#SlowNSear #smokedbrisket #webergrill
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Пікірлер: 47

@OrozcosKitchen 3 ай бұрын

Great work Sal! Brisket looks delicious

@SJCOOKS 3 ай бұрын

Thanks brother!

@Mankitchenrecipes 3 ай бұрын

That brisket turned out fantastic in that 26-inch kettle, Sal! I do love brisket!😋😋😋

@SJCOOKS 3 ай бұрын

I loooooove the 26”. Fun fact: it’s been my dream kettle for 10+ years, I’ll have to do a dedicated video for this grill cause I am very excited about it

@CasksnQue 3 ай бұрын

That brisket looks amazing! Great cook 🔥

@SJCOOKS 3 ай бұрын

We loved it! thank you!

@raulsbbq 3 ай бұрын

Looks awesome Sal I’m licking the screen 😂

@SJCOOKS 3 ай бұрын

Haha! Thanks Raul!

@taylor_meyer_bbq 3 ай бұрын

Looks awesome , the sous vide hold is my go to as well!

@SJCOOKS 3 ай бұрын

I am a fan of this method/hold now. for sure!

@madswinebbq 3 ай бұрын

Awesome video Sal!!!! 😎👍

@SJCOOKS 3 ай бұрын

Thanks bro!

@gharv1313 3 ай бұрын

Definitely looks fantastic Sal, turned out perfect! I don’t recall you drinking 😂. Definitely a success! Cheers bro. 🍻

@SJCOOKS 3 ай бұрын

that was a very wild day to say the least🤣

@TheRydog61 2 ай бұрын

I like trying different rubs, I"ll have to try It"s Incredible.

@SJCOOKS 2 ай бұрын

It’s a great all purpose rub. I am a big fan

@AlLunacyQing 3 ай бұрын

Cool experiment! I'm actually doing my first overnight hold on brisket next week for a catering gig but will probably do it on an electric smoker since its 2 briskets. That 26" kettle performed awesome bud!

@SJCOOKS 3 ай бұрын

overnight holds are a game changer. I've been doing mine in the oven for quite a while but didn't like how it heated up the house and since the house some like brisket, I kept waking up in middle of the night hungry lol!

@hojobbq 3 ай бұрын

Great cook Sal - I am a big fan if the B&B briquettes

@SJCOOKS 3 ай бұрын

Yah I didn’t even mention those in the video…But I should have! They always perform well. Hot and fast, low n slow…plus they are a steal if you get them at $10/bag at Walmart

@ldballoon4 Ай бұрын

excellent!

@SJCOOKS Ай бұрын

Thank you!

@CarlosRamirez-xx1zt 17 күн бұрын

Just ran into your channel brotha and let me say, you have great content. Any advice on holding a brisket? In an oven that only goes down to 170?

@SJCOOKS 17 күн бұрын

some ovens with digital readouts, you can actually adjust the temperature so it goes lower than 170 by lying to it and telling it it's running 20 degrees hotter than it actually is..this way it tricks it into running cooler. use a standalone thermometer to verify you are running lower. Look up the make and model of your oven on youtube to learn how to make the adjustment. obviously, remember to correct it when you are done otherwise next time you use the oven, it's going to be off by 20 degrees

@jimcrookston2776 3 ай бұрын

Great tip on the sous vide! Is that the SNS XL or are you using the SNS from your 22?

@SJCOOKS 3 ай бұрын

slow n sear xl, plus drip n griddle and easy spin grate!

@BackyardSmoke614 3 ай бұрын

Good looking brisket man

@SJCOOKS 3 ай бұрын

Thanks James! hope all is well with you bro!

@BackyardSmoke614 3 ай бұрын

@SJCOOKS it's good man im bless. Hope to get back to making videos asap

@TheBeardedItalian 2 ай бұрын

Sal I love your 26” Webber! The brisket looks fantastic! You don’t have to have a sous vide to let it rest over night do you?

@SJCOOKS 2 ай бұрын

No you don’t. I usually held it in the oven overnight. Set at 150-160 if it goes that low. The main problem with that is your whole house smells like brisket during the night and it gets the house pretty warm.

@justcookthedamnfood 3 ай бұрын

Beautiful brisket Sal, I've been wanting a sous vide system, so I guess I need to bite the bullet.

@SJCOOKS 3 ай бұрын

it's good for holding. reheating leftovers.I kinda dig it for steaks too. I know i need to experiment with cooking more foods on it though.

@A-tx 4 күн бұрын

Nice 👍🏽

@SJCOOKS 4 күн бұрын

Thanks taking a look!

@judgewepbbq 3 ай бұрын

Nice brisky...looks like the 26" is the way to go! 👀 🥩🥩

@SJCOOKS 3 ай бұрын

If I were to do it all over. I’d get the 26” Weber and pair with a small grill for everyday small stuff like the 18” jumbo Joe…or heck even a small gas grill would make for a great sidekick to the 26”

@hilander507 3 ай бұрын

Did you get that nice of a smoke ring by not wrapping at all you think? Liked the video.

@SJCOOKS 3 ай бұрын

I appreciate you! as far as the smoke ring, I am not completely sure to be honest. i've gotten smoke rings like that with wrapping. kzfaq.info/get/bejne/ptqelJSdvNuaiXU.html ...but then about 2 years ago, I made a brisket for this channel that got no smoke ring. kzfaq.info/get/bejne/nMl-mah2p8rRcoE.html basically the same process. the only difference was the brand briquettes I used.

@ryanhowell4492 3 ай бұрын

Cool

@SJCOOKS 3 ай бұрын

thanks!

@pleco652 Ай бұрын

Where did you get the wood vent handle?

@SJCOOKS Ай бұрын

I bought this kettle used with the handles but I talked to orignal owner and said "River city woodworks" they are on Facebook. Email me if you want the link to their page

@alexnone3374 Ай бұрын

Did you let the brisket cool off before sous vide, If so to what temp? I think you could’ve have gotten a better result if you pulled it a bit earlier before probe tenderness maybe at like 195

@SJCOOKS Ай бұрын

no i didn't. but I did get the advice to pull earlier so during the long hold, it should finish rendering and getting tender. I'll have to try that next time. I was actually told to pull even earlier than 195. like 190 or something.