This is one of the best Brisket videos especially on this grill. I love that she didn’t do exactly the same thing that the rest of the videos do! Def. would like to see more from her.

No disrespect to the hundreds of excellent brisket videos that I’ve seen, but this one is the best I’ve seen. So well explained.. everyday language with reasons where needed, and without fuss or over elaboration. I am going to sell my Weber premium to get an E6 (once I can afford to).

Kelsey, please come back and cook some more. It was great to see the weber in action, handled by a pro. Cheers Jim

You are one of few that I feel use the wood chunks correctly by placing them “under” the charcoal for the reasons you state. Good job 👍

This is one of the best Brisket videos using the Weber Summit. It looks amazing. I am currently saving up for the E6. Can’t wait to get one.

Fantastic video, felt like I was watching a Netflix documentary, definitely my dream grill and dream cut off meat, one day 🙏🏾

I’m agreeing with the many folks here saying this is best complete brisket video out here on the Tubes. And I’m sure we’ve seen all the same crop of em. Super informative and that brisket turned OUT!! 🤩🔥🔥🔥🏆

Excellent video

Excellent video, exceptional view of cutting up the finished product.

Nice brisket! Only thing I recommend when cooking one is once it's probe tender and ready to come off I like to open up the butchers paper and let it cool for 10 mins or so then wrap it back up and place it into the esky. This way it stops the cooking process, if you place it straight from the hot smoker into the esky it continues to cook and over cooks it leaving it abit mushy. 👍

More of these videos please! I just put my E6 together

No binder needed?

Brb, wiping the drool off my face

Great video, Kelsey! Hope to see more!

Thanks Kelsey for this video. I have had this grill for almost a year and have not really bonded with it at all. This video is the only one I have found that shows a proper step by step guide as to how to set it up and use it properly and to confirm some of the theories I had about getting it going properly. Could you say how long it took for the grill to become happy once you set it up for the low & slow? Mine normally pukes unhappy smoke for probably an hour before I will put any meat on it.

Really enjoyed this! Especially as I’m looking to add this grill to my collection 😍 Very well explained and so many tips 👌🏼

Just got the E6 and a prime costco brisket thawing in the fridge. giving it a go later today for an overnight. So excited!!!

killin video really enjoyed it you are an expert Kelsey!!

About to smoke my first brisket tomorrow. This video was top tier preparation, thank you

Shrunk in size a lotta bit. 😂. Its looks amazing though. She’s amazing on the grill!!! Love how she breaks down every step in the process.

Great job

Rarely do I find such a gem of BBQ knowledge

I prefer around 180 before wrapping on my pellet grill to get the best bark. I wonder if the Kamado gets as good of a bark closer to 160-170? If the bark is a bit dry, then I wrap in foil. If it is. not, then I wrap in butcher paper. I take the drippings from the water pan and pour it back in when wrapping to finish the cook! P.S., thank you for this great video. I am a prospective Kamado buyer soon.

Has to be the best brisket video out there. Such enthusiasm and attention to detail. I'm trying to burn this video in to my subconsciousness.

This is an excellent video. I'm going to smoke a brisket on my new Summit Kamado. 👍

Kelsey was awesome! Great video!

That would go with my beer so good right now.

LOVE LOVE ❤️ this video, to the point, simple, good diction, good explanation, I have a weber mastertouch, I'm in Ireland and I would love weber komado.. where can I follow Kelsey. Thank you

i did two briskets on my weber kamado, really awesome overall, but the bottoms trend to overdone. you just gave a really great tip that i can do a double indirect by hanging the large foil pan there!

Great tutorial I am going to smoke my first brisket on my new summit this Sunday

Love the video, Would love to have seen the charcoal after that cook, was any left, did you run out, or were alot left?

Barbecue guy and grills I'm a big fan of the also

alla fine, dopo averlo tagliato tutto non è fredda la carne? Come servirla calda?

Great video!

Great video on overall process including summit set up. I’ve been looking for this on the Weber summit….not much out there. Question…. Love the cutting board. Where can I buy one?

Good information on the video

Great video really enjoyed thank you for sharing wow looks so good!

In the 28th minute this video Kelsey turned into a sadist with a knife )))). I am a vegetarian, but what she cooked is fantastically beautiful and I am sure that it is very tasty!

Great video! Would it be sacrilege or overkill to inject a wagyu brisket?

Hi Kelsey, shouldn't that be rested on a counter before placing it in a cooler. If placed in the cooler right away, want it continue cooking the brisket?

Do you have to use the baskets or can I fill the entire bottom with charcoal not using baskets?

Just subbed to see more reviews.

Nice video 👍. What is the size of the drip pan?

Nice video! What cutting board are you using?

Mate, Great vid. I did a small 2kg point and I just felt the meat on the outer was a tiny bit dry? Almost roasted? Is this overcooked?

That brisket looks amazing, unfortunately we can’t easily get good briskets in the U.K. as they are too lean and grass fed. Clearly you are a very skilled cook! Personally though I never use a chimney starter on a Summit. I use a tumbleweed style fire lighter, fill the Summit up, put one tumbleweed in the middle for low and slow, open the bottom vents and the top vent fully and you have a chimney starter in the Summit itself. Should I be using a chimney starter?

INCREDIBLE Job Chef!!

So what's qualifying as wagyu these days? Seems like the same thing happened with the Angus beef craze back in the day. But then any beef that came from a black steer was considered Angus? This must be American Wagyu? Which isn't actually wagyu but cashing in on the craze?

where can I get one of those BBQ guys cooler, that she's using?

Also did you have to add more charcoal at some point?

Flat cooks longer then the point?

You should mention that the fat from any piece of the cow should be put in a pan , placed into a cook chamber to render down to make tallow. You get that smokey flavored tallow that you can use of any piece off beef. A quart container on Amazon costs $30. I bought one but haven't used it yet. Take the melted tallow and put it back in the container for future use. For regular steaks, just spread a bit on top while cooking. You'll be amazed at the flavor. For use on a regular brisket, spread some tallow on the butcher's paper before you wrap and place it back in the cook chamber. USMC66'- / 77563

It's interesting that she used all natural briquettes, yet the bbqguys website only carries lump charcoal. What brand of briquettes did she use??

🤤🤤🤤🤤

Good video. But I feel like most of these that I view should credit Aaron Franklin. People tend to just follow his formula and repeat his guidelines and pass them off as their own. For example, leaving 1/4 inch of fat on the top during trimming, using a boning knife, rounding the brisket shape to keep it aerodynamic, using only coarse salt and pepper to season, wrapping in pink butcher paper, slicing to pencil thickness, rotating the flat from the point during slicing, etc, etc, etc.. Nobody was talking about those techniques before Franklin. He clearly didn’t invent it all, but he made it broadly known and now everyone parrots him. But they say ‘my technique is to…’. That technique came from Franklin, the right thing to do is to say so. Just my $0.02.

Fat side up?

Loved this video. And dang! This girl knows her stuff. So cool to see a female representing the grill masters at Weber. Maybe the name BBQ GUYS should be re-considered to be more inclusive. Just sayin.

salt and pepper? mmm mm