how to smoke brisket in Weber kettle for beginners.

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Schueys BBQ

Schueys BBQ

2 жыл бұрын

I've been asked since I started uploading videos, how to smoke brisket in a Weber kettle.
So, for all that keep asking, this is how I smoke brisket in a Weber kettle using the snake method.
It's not difficult to smoke a brisket, but it is easy to mess up.
In this video you'll learn everything I know about smoking a brisket in the Weber Kettle so that when you do it yourself, your brisket will be perfect every time. So if you are a beginner or trying to perfect your brisket game, this just may be the video for you.
I'm not gonna lie to you, it's really easy and not really worth stressing about. I’ll take you through everything from trimming, seasoning, the BBQ set up, times and temps, wrapping and resting, to slicing up the finished product.
Ingredients:
7.7kg (16.9lbs) WX Rangers Valley 5+ Wagyu brisket
2 parts coarsely ground black pepper
1 part kosher salt
½ part granulated garlic
Water for spritzing
Items Used:
Trimming knife geni.us/jVAvRxJ
Brisket Knife geni.us/8goos
57cm (22”) Weber Kettle
Chimney Starter
Instant read thermometer geni.us/9lXsB
Multi probe thermometer
Feeds: 12
Preparation Time: 20 minutes
Cook Time: 7 ½ hours
Holding Time (resting): 2 Hours
Cuisine: American / Australian
Hydration: 19 x beers
Whether it be grilling, smoking, low n slow, how to videos or just your basics of BBQ, my aim is to help you along your BBQ journey. So make sure you have hit the subscribe and bell buttons, that way you can be reminded every time I upload new videos.
With 30 years of experience cooking on Weber grills, you are getting my knowledge compacted into small weekly videos. These techniques work and I know this, as it is how I have been cooking on these BBQ’s for three decades.
There is so much wrong information out there and my aim with all of my videos is to help you Master Your Grill by sharing my knowledge and experience and passing on actual practices that are tried and tested, not just copied.
If you are interested in working with me or getting some social media videos or photography done, don't hesitate in contacting me. -------------------------------------------------------------------------------------------------------------------------------------------
Schueys BBQ partners:
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Gippsland Premium Meats / gippslandpre…
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Пікірлер: 277
@glennmiddleton3910
@glennmiddleton3910 3 ай бұрын
My first slow cooked brisket last night and nailed it. 8 and a half hours following your instructions and it was perfect. Thanks Schuey
@kurtk8076
@kurtk8076 3 ай бұрын
Mate, my first attempt at brisket was rubbish, it was like old boot leather. Yesterday I tried this process on a 7.7kg brisket were had in the freezer. Mind blowing good, just kept an eye on temp. Kicked off at 8am and was dedicated to eating later if needed but it got through the stall easy enough, the moisture was like a waterfall when we took it out of the towels at 6pm Thanks do much for sharing mate, so good it should be illegal!
@SchueysBBQ
@SchueysBBQ 3 ай бұрын
Thanks @kurtk8076 sounds like SMUT to me. Glad to help but you did all the work mate, an invite next time would be nice 😉
@willr4223
@willr4223 Ай бұрын
Massive shoutout to you mate. Followed this to a T and the brisket turned out better that I could have ever imagined
@jackcle4544
@jackcle4544 2 жыл бұрын
Mr. Schuey, I bought my first grill 2 months ago, my first cook out I made hamburgers and and hot dogs, it took me 2 hrs to do this, absolute mess. I found your channel, and this weekend I smoked a brisket using your technique. The brisket turned out so good, I had great smoke rings and most of all it was tender and juicy. Thanks for your channel that made look like a master BBQ'er!!
@BbqMikeG
@BbqMikeG 2 жыл бұрын
So many great tips concisely delivered!
@SchueysBBQ
@SchueysBBQ 2 жыл бұрын
Hey Bbq Mike G, cheers mate. Just trying to get as many tips out as possible without overloading people. Hope it s working 🍻
@maryfrancis3
@maryfrancis3 2 жыл бұрын
Thank you darlin' Dean! I just picked up a Sher Wagyu 3.5kg (obviously half piece) brisket for this weekend's cook up. Following your guidline :D AND huge congrats for making the finals of the ABA Video and Personality of the year!!!
@bradroyce-pd6yi
@bradroyce-pd6yi Жыл бұрын
So I gave it a go, followed your advice exactly, and my small brisket turned out absolutely perfect!
@SchueysBBQ
@SchueysBBQ Жыл бұрын
Thanks for letting me know brad royce, I'm absolutely stoked that you crushed it 🍻
@valentineaxisa5191
@valentineaxisa5191 2 жыл бұрын
Love how easy you make it look Schuey. Another great video.
@SchueysBBQ
@SchueysBBQ 2 жыл бұрын
Thanks Valentine Axisa, to be honest it is pretty simple. I feel way too many videos making people stress abouyt this cut of meat. Keep it simple and you will excel 🍻
@keithhellyer4565
@keithhellyer4565 Жыл бұрын
One of the best straight forward, no nonsense videos on here for a brisket, love your videos, instant subscribe for me.
@SchueysBBQ
@SchueysBBQ Жыл бұрын
Hey Keith Hellyer, cheers for the support mate. Glad you like what I'm putting out 🍻
@nickhenderson2181
@nickhenderson2181 2 жыл бұрын
After the disaster of my 1st Briskit attempt ( as you and i spoke about in great depth Mr.Schuey!) I've been hanging out for this vid and another great one as usual mate! Cant wait to try again!
@SchueysBBQ
@SchueysBBQ 2 жыл бұрын
Thanks Nick Henderson, by all means give me a buzz before the next cook. Happy to answer any questions mate. 🍻
@chowtimewithruss1411
@chowtimewithruss1411 2 жыл бұрын
That’s just plain crazy good looking!
@hammysbbq
@hammysbbq 2 жыл бұрын
Greetings from Los Angeles. Great video, Schuey! I just bought a new Weber 26" kettle and thanks to your video I am no longer intimidated by cooking brisket. Will be doing it in a few weeks. I clicked on the subscribe button. Cheers mate.
@steveturanyik9312
@steveturanyik9312 Ай бұрын
I've done afew brisket snow on my weber. Schuey your video was the best I've seen yet.
@AfterCovidthefoodchannnel
@AfterCovidthefoodchannnel 2 жыл бұрын
Ohhhhh I’m crying my friend!!!! Love brisket, like a lot how you made and the result when you take out it’s incredible! Amazing piece of art! 🦇
@SchueysBBQ
@SchueysBBQ 2 жыл бұрын
Thanks so much fro the super kind words After Covid [ the food channnel ] 🍻
@alvshill
@alvshill 2 жыл бұрын
New subscriber! Gotta love a man who does a lot of BBQ on the Weber. So many of us out there 🙏🏾
@SchueysBBQ
@SchueysBBQ 2 жыл бұрын
Thanks alvshill I really appreciate the support mate. True, they are such a versatile BBQ. Cheers legend
@tonyhassett9290
@tonyhassett9290 Жыл бұрын
You are the only one that makes Smoking BBQs easy to follow. Brilliant
@SchueysBBQ
@SchueysBBQ Жыл бұрын
Thanks Tony Hassett, that mean a lot, cheers mate 🍻
@dave1102
@dave1102 2 жыл бұрын
Saw the thumb nail and was keen to watch...heard an Aussie accent and stayed to watch the whole video! Legend. Also that cutlery holder mini burner is genius.
@ST-tb1jc
@ST-tb1jc 2 жыл бұрын
Cooking my first one today! Great video
@chriscohen8135
@chriscohen8135 Жыл бұрын
Trying learn how to cook a brisket for my 1st time and this video is some informative. Bloody brilliant mate, thanks.
@SchueysBBQ
@SchueysBBQ Жыл бұрын
Thanks, this is awesome mate, so glad you found it helpful @chriscohen8135 🍻
@igotJesus88
@igotJesus88 Ай бұрын
This has to be one of the best brisket videos ever! I have watched a ton of them. Funny too 😂
@javier2911
@javier2911 2 жыл бұрын
This is definitely the best vid on how to cook a Brisket in the Kettle BBQ. You have absolutely all the information that you need. Thank you so much!!
@SchueysBBQ
@SchueysBBQ 2 жыл бұрын
Thanks Javier Uriarte I really appreciate the support, cheers mate
@javier2911
@javier2911 2 жыл бұрын
@@SchueysBBQ btw... I followed your recipe for the Xmas dinner and the brisket was an absolute success Again Thank you so much! 🤗🤗
@TheRydog61
@TheRydog61 2 жыл бұрын
Thumbs up for rockin the Weber kettle
@SchueysBBQ
@SchueysBBQ 2 жыл бұрын
Thanks TheRydog, have to love the trusty old Weber mate 🍻
@paulmisseghers9398
@paulmisseghers9398 2 жыл бұрын
Inspired to try this in the Spring!
@SchueysBBQ
@SchueysBBQ 2 жыл бұрын
Awesome Paul Misseghers, bring on the warm weather 🍻
@willjacko4394
@willjacko4394 4 ай бұрын
This guy knows what he’s doing . Not tried this yet but have tried some of his others and his instructions are bang on .
@SchueysBBQ
@SchueysBBQ 4 ай бұрын
Thanks @willjacko4394 this guy appreciates your nice words, cheers mate 🙂
@tysonbooth1060
@tysonbooth1060 Жыл бұрын
I cooked my first ever brisket using this video as my guide. Hooley Dooley it turned out bloody sensational. Thanks for all the great content mate 🍻
@SchueysBBQ
@SchueysBBQ Жыл бұрын
Thanks @tysonbooth1060, that is ABSOLUTELY fantastic to read mate 🍻
@beano9343
@beano9343 9 ай бұрын
Always come back to this vid when I do a brisket. Had one fail because I was focused too much with the timer and fell asleep haha. (Faster beer time does not make it cook faster) It's the best guide I know and I can't wait to see more vids again. Always something cool and new to try. Welcome back Schuey!!!
@SchueysBBQ
@SchueysBBQ 9 ай бұрын
It is reading comments like yours @beano9343 that puts a very big smile on my dial, thank you so much. Glad you love my stuff mate, much appreciated as always
@d0p3man1
@d0p3man1 2 жыл бұрын
First video i´ve seen on this channel - definetly not my last. This dude is hilarious! I love the prancing in front of the camera.
@SchueysBBQ
@SchueysBBQ 2 жыл бұрын
Hey d0p3man1, cheers for the support mate, it is truly appreciated 🍻
@andrewbillowsatmtatravel5880
@andrewbillowsatmtatravel5880 2 жыл бұрын
Did the first brisket yesterday Schuey (didn't get around to doing the last one) with your video on standby. Turned out a treat. Cooked with a few variables to yours. Used the Heat Beads Coconut briquettes which ran a little hot according to my ambient thermometer, So wrapped in foil for last 2 hours in the Weber and rested all wrapped up for nearly 4 hours. My misses then asked 'why haven't you cooked this before' followed by my daughter saying 'that is so fkn good'. Thanks for all your videos. I always laugh looking at the first ones you did standing in the backyard compared to now!!! Have a great NYE and look forward to watching your future videos.....
@SchueysBBQ
@SchueysBBQ 2 жыл бұрын
That's awesome mate Andrew Billows at MTA Travel. The coconut Heat Beads are designed to run hotter and therefore burn out quicker. You better off using the original red bags to do low and slow mate 🍻
@james5468
@james5468 2 жыл бұрын
Thank you Schuey Just used your method with my first ever brisket, although it wasn't as good as yours, I enjoyed the final result and more importantly the cook itself 👍 Your videos are superb for a beginner like me.
@SchueysBBQ
@SchueysBBQ 2 жыл бұрын
Hey James, cheers for the support mate. Brisket is that one protein once you nail it, you'll do a happy dance, glad you liked it mate. 🍻
@Drewcooks24
@Drewcooks24 2 жыл бұрын
Just threw a 14lb brisket on my weber kettle. I'm 1 hour in. This video is perfect timing haha
@SchueysBBQ
@SchueysBBQ 2 жыл бұрын
Awesome timing mate Druvian, keep me informed how your cook goes mate 🍻
@Drewcooks24
@Drewcooks24 2 жыл бұрын
@@SchueysBBQ so far so good im at 198 internal. So close then it's time to rest
@SchueysBBQ
@SchueysBBQ 2 жыл бұрын
@@Drewcooks24 I can smell it from here ;)
@kevinbreaux6769
@kevinbreaux6769 2 жыл бұрын
Love it buddy keep em coming!
@SchueysBBQ
@SchueysBBQ 2 жыл бұрын
Thanks Kevin Breaux, I'll keep pushing them out, if people keep watching them mate 🍻
@jupiter7io
@jupiter7io 2 жыл бұрын
Awesome video!
@leondrawbridge6586
@leondrawbridge6586 Жыл бұрын
loved this. can't wait to do mine
@SchueysBBQ
@SchueysBBQ Жыл бұрын
Awesome Leon Drawbridge, please let me know what you think when you do. Cheers mate 🍻
@Adam-W-
@Adam-W- 2 жыл бұрын
Looks bloody awesome mate nice work! I reckon I'll have to give it a try, thanks for the great vid 👍🏻
@SchueysBBQ
@SchueysBBQ 2 жыл бұрын
Thanks Adam W, 100% you should be tackling a brisket mate. Keep me posted on when you do please 🍻
@originalname9909
@originalname9909 2 ай бұрын
Love it
@vegasmchenry
@vegasmchenry 2 ай бұрын
First crack at this today... Used a Coles brisket - only 2.3kg, so very nervous given some comments from others about the size. But Happy to say it turned out a treat. Mrs said you'd pay at least $100 for something like it at the nearby American restaurant. Even my fussy 3 and 6 year olds smashed it. Thanks old mate!
@SchueysBBQ
@SchueysBBQ 2 ай бұрын
Thanks @vegasmchenry I love reading comments like yours, more so I know you are going to be outside cooking for loved ones a lot more.Cheers mate, glad you all had a great feed 🙂
@RGVLMR
@RGVLMR 2 жыл бұрын
I told myself 'no way is it this easy!' still too nervous to get a brisket on the kettle. After watching this twice I am giving this a shot with the snake method this the next couple of weeks. I subscribed as well! Happy New Year!
@SchueysBBQ
@SchueysBBQ 2 жыл бұрын
That's awesome Luis Rodriguez, jump straight in and get it done mate 🍻
@cullenjay3466
@cullenjay3466 2 жыл бұрын
Great video as always 🙏
@SchueysBBQ
@SchueysBBQ 2 жыл бұрын
Thanks Cullen Jay, seriously appreciate it mate 🍻
@lukebenji4228
@lukebenji4228 2 жыл бұрын
That wagu looks unreal. Top cook Schuster !
@SchueysBBQ
@SchueysBBQ 2 жыл бұрын
Thanks Luke Benji, much appreciated mate 🍻
@ziggypop6682
@ziggypop6682 2 жыл бұрын
Awseome! Thanks Schuey!
@charliemon3783
@charliemon3783 2 жыл бұрын
Great video, thank you very much, i will cook my first brisket in a few days and this video will be very helpful!
@SchueysBBQ
@SchueysBBQ 2 жыл бұрын
Awesome Charlie Mon, keep me updated on your cook mate 🍻
@GuvernorDave
@GuvernorDave 2 жыл бұрын
5:29 omfg i could never figure out wtf those clips were for! And i had a thermometer with an ambient temp probe the whole time! thankyou!
@krisaroo8850
@krisaroo8850 Жыл бұрын
Great video. Thanks .
@podgerama
@podgerama Жыл бұрын
This weekend was the second time I cooked this recipe. The first time was a resounding success, and the second time it went down even better! The All the guests came round for more and the once 6kg slab of beef was gone in minutes. Thanks for such a delicious and easy to follow guide!
@beano9343
@beano9343 Жыл бұрын
Good to hear mate, also had a great success on the first one. About to do my second one now, came back for a refresher course haha :) Such a great guide.
@rowie55
@rowie55 Жыл бұрын
great stuff Shuey, great help that trim for me.
@SchueysBBQ
@SchueysBBQ Жыл бұрын
Thanks @rowie55, glad you found it helpful 🍻
@PatrickHanlon
@PatrickHanlon Жыл бұрын
The bloody best.
@leighbrowne8863
@leighbrowne8863 2 жыл бұрын
Great video, I really want to cook a brisket but the cost and the thought of messing up such an expensive peace of meat puts me off. I think after watching this it doesn’t seam as daunting. Thanks and keep the content coming, I find your delivery entertaining and informative.
@MTran0708
@MTran0708 2 жыл бұрын
Just subscribed, such a good video. Planning to do this for lunch tomorrow.
@SchueysBBQ
@SchueysBBQ 2 жыл бұрын
Thanks MTran0708 I really appreciate the support, cheers
@anthonyzaknich1921
@anthonyzaknich1921 2 жыл бұрын
What a cracking brisket… well done mate 👍🏻
@SchueysBBQ
@SchueysBBQ 2 жыл бұрын
Cheers mate, it was quite tasty Anthony Zaknich 🍻
@mertgokkaya8127
@mertgokkaya8127 Жыл бұрын
I love your videos man 🤜
@SchueysBBQ
@SchueysBBQ Жыл бұрын
Thanks @mertgokkaya8127, much appreciated 🍻
@pdjhh
@pdjhh 2 жыл бұрын
Yehh looking forward to doing this. Great you used such a simple rub. The Americans seem to insist the rub has some sort of sugar in it and tons of salt.
@SchueysBBQ
@SchueysBBQ 2 жыл бұрын
Thanks pdjhh, keep it simple and you will have great results mate 🍻
@petergoodwin2465
@petergoodwin2465 2 жыл бұрын
Thanks mate , briskets are always hit and miss with me . I've done some beautiful brisket then the next time dry and tough . I'll try this in the Weber kettle instead of the wsm. The 19 beer timer is worth it even if I stuff the brisket up. Can't loose with the timer. I'll follow this method , very well explained video. Thanks mate.
@SchueysBBQ
@SchueysBBQ 2 жыл бұрын
Thanks Peter Goodwin, if your brisket was dry and tough, it needed to be cooked longer. I know that sounds weird but an over cooked brisket turns to mush. Dry brisket does make a great pasta sauce base when chopped up and put in a slow cooker. 🍻
@adamreid7247
@adamreid7247 2 жыл бұрын
That’s awesome mate. I still haven’t done a brisket yet. Watching this has made me keen to do it. It’s awesome to see your channel exploding mate. Your hard work is paying off.
@SchueysBBQ
@SchueysBBQ 2 жыл бұрын
Thanks Adam Reid I really appreciate the support mate. You need to do a brisket, it is so satisfying when you master this cut mate.
@jolly.red.giant.
@jolly.red.giant. 2 жыл бұрын
I done my first brisket last weekend I overcooked it slightly, going to follow this recepie next time.
@cleaver3519
@cleaver3519 2 жыл бұрын
Been a while, have to do a binge watch. Last brisket i did seasoned and left it overnight. I pre rendered my trimmed fat the day before (i had ribs, steaks also used the fat from them) and then readded the fat when was still liquid briskit instead of oil or water (i have a small cabinet). Wagyu fat is the best to fry with!. Great video schuey!
@SchueysBBQ
@SchueysBBQ 2 жыл бұрын
Thanks Cleaver#351, sounds like you have it all down pat mate. I save the fat and render it down as well. Try not to waste anything. 🍻
@leighhill9185
@leighhill9185 2 жыл бұрын
My god! That looks incredible! Great vid as always Schuey! Gonna have a crack at one soon!
@SchueysBBQ
@SchueysBBQ 2 жыл бұрын
Thanks for watching Leigh Hill, appreciate the nice words mate. Yes mate, you need to get one under your belt. 🍻
@kelsalta4581
@kelsalta4581 2 жыл бұрын
Awesome mate. Finally a beer timer cook I can relate to. 😉
@SchueysBBQ
@SchueysBBQ 2 жыл бұрын
Ha Ha Kel Salta, I thought this timer would make a few people happy mate. 🍻
@kelsalta4581
@kelsalta4581 2 жыл бұрын
@@SchueysBBQ I know. Last brisket i did I ran out of beer cause I didn’t allow for the 2 hour rest. 😂
@davexstuntman
@davexstuntman 2 жыл бұрын
Bloody awesome mate, I know what I’m cooking tomorrow now 👍🍻🍻🍻
@SchueysBBQ
@SchueysBBQ 2 жыл бұрын
Awesome mate, I know who's eating like a king then David Keys 🍻
@knysna83
@knysna83 2 жыл бұрын
Nice mate! Saw your link on the FB Kettle page. Thank you and subbed!
@SchueysBBQ
@SchueysBBQ 2 жыл бұрын
Hey bataleon, cheers for the support mate. 🍻
@Battered_Shlunga
@Battered_Shlunga Жыл бұрын
Very entertaining
@SchueysBBQ
@SchueysBBQ Жыл бұрын
Thanks Battered_Shlunga 🍻
@johnfrazier3678
@johnfrazier3678 Жыл бұрын
Good job
@SchueysBBQ
@SchueysBBQ Жыл бұрын
Cheers John Frazier 🍻
@a.s.6365
@a.s.6365 Жыл бұрын
Did my first ever low and slow cook on the Weber today using your advice. Leg of lamb and beef shoulder both at the same time. I don’t have a thermometer only the one built into my grill lid. I did very minimal checking and even went out leaving my bbq unattended for 4 hours. 10 hours of cooking and the results were impeccable. Better then any oven roasted meal. Meat was falling off the bone. Bullet proof method. Thank you sir.
@SchueysBBQ
@SchueysBBQ Жыл бұрын
Thanks A.S, I'm so glad to read this comment. BBQ should be made easy, meat, fire and relax. Glad you loved it mat . 🍻
@beano9343
@beano9343 Жыл бұрын
@@SchueysBBQ And beers :)
@thepontiff7505
@thepontiff7505 2 жыл бұрын
my first (and last so far) brisket I put it on at 7am and cracked a beer by time it was done 15 hours later I was comatosed lol, tasted good next day though
@SchueysBBQ
@SchueysBBQ 2 жыл бұрын
Ha Ha great stuff The Pontiff, it's time for another I say 🍻
@dylanshogun89
@dylanshogun89 2 жыл бұрын
Can’t wait to do my first brisket and eat it the next day due to passing out 5-6 hours in lol
@dirt-mud-sandfourwheeldriv9711
@dirt-mud-sandfourwheeldriv9711 2 ай бұрын
15 hours 😮, brisket should take around 8-10hrs, maybe 12 tops. Let rest in a moderate low oven for warming and cool down from cooking temp and that will result in a perfect tender brisket. Make sure you wrap and finish cooking when brisket can not get over a specific temp, it's called flat lining, once wrapped it will increase internal temp and finish cooking and rendering fat cap.... Hope you try it again and get a better result
@MrTerryTurtle
@MrTerryTurtle 2 жыл бұрын
cant wait to try this in pellet smoker
@georgerezzor9556
@georgerezzor9556 Ай бұрын
Thanks, this was easy although the beer timer failed me - fell asleep around beer 6. Luckily it all worked out though and it was delicious.
@andrewbillowsatmtatravel5880
@andrewbillowsatmtatravel5880 2 жыл бұрын
Best video to date Schuey!!!!!! Doing my first brisket on Sunday so this was perfect timing. Would you use the trimmings off the brisket for burger mince?
@SchueysBBQ
@SchueysBBQ 2 жыл бұрын
Thanks Andrew Billows at MTA Travel , we must be in sync mate. You are 100% correct mate, the meat will get minced up to make smash burgers yet the larger portions of fat will be rendered down to make beef tallow.🍻
@DeltaCharlieMike
@DeltaCharlieMike 2 жыл бұрын
👍 for the logo too Schuey
@SchueysBBQ
@SchueysBBQ 2 жыл бұрын
Hey DM, thanks mate. I love this artists work and was so glad when he agreed to work with me and also helping design rub labels and tee short designs for me.🍻
@vantastic
@vantastic 2 жыл бұрын
Interesting! I've always done briskets at about 110c. Will try hotter and do a boatski. Nice work mate. Looks bloody amazing... Though 19 beers.... Wrecked!
@SchueysBBQ
@SchueysBBQ 2 жыл бұрын
Thanks Niko Holm, yeah pushing it to a hotter temp will also lesson the stall, sometimes you don't even notice it at all. Yeah 19 beers can be a struggle, it is a just a recommendation 😉 🍻
@nickeyles552
@nickeyles552 2 жыл бұрын
Not sure who the 2 people who disliked this video are, but you must have made some minuscule mistake, or they just don’t like smoked brisket. This is the best video for beginners. Well done mate. Great video.
@SchueysBBQ
@SchueysBBQ 2 жыл бұрын
Thanks Nick Eyles, I'm pretty sure one is my serial disliker. 🍻
@vicentecalderon3615
@vicentecalderon3615 22 күн бұрын
Hahaha man you are the best!
@aaronsams350
@aaronsams350 Жыл бұрын
Great video! Just subscribed. I'm doing a brisket in two days (my 5th or so) and just brushing up on my technique. I LOVE the snake method and it's about as foolproof as you can get. PLEASE tell me you kept all those wagu scraps and did something with them. Cheers!
@SchueysBBQ
@SchueysBBQ Жыл бұрын
Thanks Aaron Sams, glad you liked it. I ground the trimmings down for burgers and the larger fat pieces I rendered down to make tallow 🍻
@guyva2350
@guyva2350 2 жыл бұрын
Wow
@SchueysBBQ
@SchueysBBQ 2 жыл бұрын
Thanks GUYVA 23 🍻
@jaso69.
@jaso69. Жыл бұрын
Sheet. Second time I fell for this. Nearing the end of the cook the temps start dropping. Turns out the fat from the brisket had dropped into the last heat beads so they can't really burn. Pain in the arse but something to remember.....hopefully. Damn these 19 beer cooks!
@SchueysBBQ
@SchueysBBQ Жыл бұрын
19 beer cooks are not to be blamed 😂 😂 Jason Riding 🍻
@haisamrajab2842
@haisamrajab2842 2 жыл бұрын
Cracker video mate can’t wait to try it out next weekend what briquettes are you using I struggle to get above 120 with the 2x1 method
@bramvanharen3382
@bramvanharen3382 6 ай бұрын
8:38 Loved that part. Hahaha.
@SchueysBBQ
@SchueysBBQ 5 ай бұрын
Thanks @bramvanharen3382 always handle with care
@michaelmazzocato756
@michaelmazzocato756 10 ай бұрын
Wish me luck cooking my first one ever for Father’s Day ……. Sink or swim 😂
@SchueysBBQ
@SchueysBBQ 10 ай бұрын
You'll smash it @michaelmazzocato756, just make sure it is probing all over with any resistance before throwing in an esky mate.
@cliffmarshall4315
@cliffmarshall4315 4 ай бұрын
Started at 6am this 🤞
@SchueysBBQ
@SchueysBBQ 4 ай бұрын
How did you go @cliffmarshall4315 ?
@nickma71
@nickma71 5 ай бұрын
I do this instead of the baskets on the sides. I will be getting a WSM in its place in a few weeks. But this works very well. I also use it for a pork butt. I don't use foil, I use butcher paper and move it to my oven.
@SchueysBBQ
@SchueysBBQ 5 ай бұрын
Thanks @nickma71 you will love the WSM, I have a few of them
@nickma71
@nickma71 5 ай бұрын
@@SchueysBBQ I don't spritz and I don't have the beer can timer. But maybe I need the timer. One of the GFs has the WSM. It's pretty useful.
@arandebaron8451
@arandebaron8451 2 жыл бұрын
Mate I can taste it through the screen …. Nice 😊😊😊
@SchueysBBQ
@SchueysBBQ 2 жыл бұрын
Hey Aran de Baron, if you pop around you can taste it for real. 🍻
@arandebaron8451
@arandebaron8451 2 жыл бұрын
@@SchueysBBQ … just warming up the car … 🤩🤩🤩
@beano9343
@beano9343 Жыл бұрын
I'm a grot. I don't got gloves :( 11:30am and about ready to put the meat in. I think I should have started the beers earlier cause it might be late when it's done. Cheers Schuey, tried doing brisket before but trying your method today. I had about the same size brisket but trimmed about half a kg or so of the thin end as it's way too much meat for me. Will do that bit another time. My butcher gave me a brisket that was already pretty well trimmed so my dog didn't get many cut offs today. Wish me luck :)
@SchueysBBQ
@SchueysBBQ Жыл бұрын
Thanks Beano, I'm late but good luck 🍻
@beano9343
@beano9343 Жыл бұрын
@@SchueysBBQ Haha, all good mate. Here I am again doing another brisket, last one turned out epic and finished resting around midnight :) Back for a refresher course. Got a smaller one this time (just the point) so I don't have to freeze the leftovers. Although I did find how to reheat in the microwave without it drying out. (add a couple of drops of water to the food container and use the thawing feature of the microwave so it heats gently. And obviously keep an eye on it) No beer timer today, found a new love for a good cider. Cheers for an epic guide, hope to see you back with some new vids again soon bud. Hope it wasn't the Dry July that is holding ya back with the beer timer method lol Edit: froze the last on in slabs, I think slices or pulled beef would definitely dry out :(
@jessegarcia9959
@jessegarcia9959 2 ай бұрын
Thank you o learned a lot one question does the bottom vent stay open a lot or little or closed and does top vent stay open
@SchueysBBQ
@SchueysBBQ 2 ай бұрын
Thanks @jessegarcia9959 the bottom vent gets closed down a lot, just left open a little to allow air flow to the fuel, I leave the lid vent fully open to force the hot air and smoke over the food and out of the Weber
@garrybailey5413
@garrybailey5413 2 жыл бұрын
Hey Schuey, thanks for yet another great cook! Why do you boat it? Is it just to collect the juices? Or does it help get through the stall? I figure this would maintain the bark better than wrapping completely and prevent “steaming”?, cheers and thanks again
@SchueysBBQ
@SchueysBBQ 2 жыл бұрын
Hey Garry Bailey, in the Weber I like to boat it for a couple of reasons, to protect it from too much direct radiant heat, to help collect the juices and also to help the bark build upas much as possible before wrapping it up. 🍻
@debcarpenter8519
@debcarpenter8519 2 ай бұрын
No wonder it looked so juicy. 5+ Wagyu. That must have set him back a bundle!!
@SchueysBBQ
@SchueysBBQ 2 ай бұрын
Thanks @debcarpenter8519 wait for specials to pop up, they quite a lot as wholesalers get caught with a lot of stock
@alexkylie5198
@alexkylie5198 2 жыл бұрын
Thanks Schuey! Today I cooked my second brisket and followed all your helpful advice. My first brisket was a fail… a tasty fail, but I knew I could do better! It’s nice to see some quality content that resonates to an Aussie audience…. Nuff said Nailed the brisket for full redemption 👍👍 two thumbs up! When are you putting out a cook book? Just asking for a mate 😉
@SchueysBBQ
@SchueysBBQ 2 жыл бұрын
Hey Alex & Kylie, cheers for the support and I'm glad you nailed your brisket. I've been asked by a few who want to help me create a cook book, so it may just happen . 🍻
@raymondporter2094
@raymondporter2094 Жыл бұрын
@@SchueysBBQ The video resonates in the UK, too. Since I have that BBQ, my next brisket will be cooked like yours. (Loved the "don't waste the mustard" and the "special spritzer mix", not to mention the "judging time by number of stubbies").
@cokeaddict1663
@cokeaddict1663 2 жыл бұрын
Don’t forget to keep the trimmings it makes great sausage mince
@SchueysBBQ
@SchueysBBQ 2 жыл бұрын
Always keep the trimmings Coke Addict, the meat will become smash burgers and I always render the ft to make beef tallow 🍻
@jodieallard3696
@jodieallard3696 Жыл бұрын
Hey Schuey I want to do a pulled brisket , same method would be ok.? I’ve never done one before but love ya vids and tips
@SchueysBBQ
@SchueysBBQ Жыл бұрын
Yes Jodie Allard, just push the the brisket a little further once it is probing tender to ensure it will shred easily or pull apart. Thanks for the support. 🍻
@tysonhoffmann2601
@tysonhoffmann2601 2 жыл бұрын
Hey mate, if you don’t mind, what knife exactly is that your using in the first part while trimming/shaping? What sort, shape length etc?
@A3amar
@A3amar 28 күн бұрын
Ngl, the host is so entertaining
@user-yr6up6xt6x
@user-yr6up6xt6x Жыл бұрын
Master Brisket 😅
@cliffmarshall4315
@cliffmarshall4315 4 ай бұрын
@SchueysBBQ
@SchueysBBQ 4 ай бұрын
Thanks @cliffmarshall4315
@joshmccord9507
@joshmccord9507 2 жыл бұрын
Did exactly what you did and told me to do!! Ended up with 3rd degree burns on my chest… is it normal to have your nurses licking you wounds?? I wasn’t complaining until nurse Steven walked in
@shannonepace
@shannonepace Жыл бұрын
hey mate... another question... can i trim and season the night before cooking? and just wrap in glad wrap and chuck it in the fridge overnight?
@michaelyorke3186
@michaelyorke3186 Жыл бұрын
Schueys here's to you Mate!! Luv your content subscribed. In this clip, you used heat beads and said your ideal temp was between 135 - 150 C. What temp range would you recommend if you were using Lump Mangrove charcoal?
@SchueysBBQ
@SchueysBBQ Жыл бұрын
Thanks michael yorke I really appreciate the support, sorry for the late reply, same temp mate, cheers
@erickrupczak453
@erickrupczak453 Жыл бұрын
What should the grill temp be when first placing the brisket on the grill?
@beano9343
@beano9343 Жыл бұрын
I let mine set sail for 4 hours, it was delicious. And, still piping hot. Doing a smaller one this time but still gonna let it go for at least 2 hours for a rest while I drink my cider and people starve. It's currently 9:42pm and I just boated :) I have coleslaw as usual if anyone can't wait. I also live alone and have beverage reserves for cooking measures. Half way through the cooking timer. Edit: the food is looking good so far, if you don't hear back on this comment, it was really good food and I forgot, or it was the timer and I forgot
@SchueysBBQ
@SchueysBBQ 11 ай бұрын
Hey @beano9343 thanks so much for the feedback. Never, ever blame the beer timer, it only does good 😉
@gtcih
@gtcih Жыл бұрын
Schuey, I watched your video on bbq brisket a few times now. I will be doing my first brisket on my vintage Weber Performer. Since I am a beginner at briskets, I’ve watch a few other videos to see how other people do it. I’m curious as to your thoughts, if any, on paper vs foil as the wrap. Can you use paper with your cooler holding method? Have you tried paper? I apologize if you have already been asked this question. Good job on that video!
@SchueysBBQ
@SchueysBBQ 11 ай бұрын
Thanks @gtcih I truly appreciate the support of you subbing to my channel, It means a lot. Now onto the question, yes I've used pink butchers paper when wrapping, and foil, and boating in a foil tray with paper, and with foil. All methods work just fine. The two big differences in using paper and foil when holding the brisket in an esky (cooler) is the bark retention, yes paper does keep a better bark and the mess, obviously the paper allows moister to seep through, so the towels soak up a lot of fluid. Hence why I always state, use old towels, better still, keep a couple of old towels purely for BBQ time. Cheers mate and sorry for the late reply.
@randomramjet782
@randomramjet782 2 жыл бұрын
Schuey. Dude. You interrupted ACDC, Lynard Skynard and bourbon. Awesome cook and thanks. PS. Ya didn't stop the flow of bourbon.
@SchueysBBQ
@SchueysBBQ 2 жыл бұрын
Sorry for the interruption mate, glad I didn't stop the bourbon flowing Random Ramjet 😉🍻
@randomramjet782
@randomramjet782 2 жыл бұрын
@@SchueysBBQ nice cook as always.
@user-ye6vu4ip8m
@user-ye6vu4ip8m Жыл бұрын
Do you bench rest and allow the temp to drop a bit before putting into the esky? Doesn’t it keep cooking in the esky otherwise?
@SchueysBBQ
@SchueysBBQ Жыл бұрын
While any large piece of meat is resting (or holding as in the case of brisket) as the internal temp is pushed way past what you'd normally consume the meat, it is still cooking away and you'll see the internal temp rise regardless if left unwrapped on the bench or in foil (or butchers paper), as that main heat is coming from the meat internally. With brisket, you are in fact holding the temp and allowing it to slowly come back down to an edible temperature before slicing, plus also allowing the muscle fibres to relax and the meat will become more tender to eat.. That was the long answer, the short answer was I left it open for maybe 5 to 10 minutes while I checked it's tenderness and transferred it to the new foil and wrapped it up.Thomas Phillips 🍻
@bawonnurhidayat7873
@bawonnurhidayat7873 2 жыл бұрын
Do you rest the brisket before wrap & put in the esky ? Look bloody good mate
@SchueysBBQ
@SchueysBBQ 2 жыл бұрын
I just let it steam out for a few minutes before wrapping and putting in the esky Bawon Nurhidayat 🍻
@colinmason6676
@colinmason6676 2 жыл бұрын
One person who disliked the vid??? Finger must have slipped in error whilst smashing the like/ subscribe button. Love the vid time to get me cook on I think. Got the ribs and wings down pat, now onto the big stuff. Q. Can I substitute soft drink as a beer timer as I don’t drink? Yeah I know I’m a bloody weirdo
@The_DukeX
@The_DukeX 2 жыл бұрын
They probably spell weber with 2 b's
@SchueysBBQ
@SchueysBBQ 2 жыл бұрын
Thanks Colin Mason, the beer timer is only a suggestion, you may substitute it for anything else mate. I have a serial disliker and pretty sure I know who it is. 🍻
@SchueysBBQ
@SchueysBBQ 2 жыл бұрын
Ha Ha more than likely mate
@nathanhopper2268
@nathanhopper2268 2 жыл бұрын
Hey mate. I’ve got a 1.6kg brisket to cook. How long would you recommend cooking that for? Would you also still use the snake method?
@SchueysBBQ
@SchueysBBQ 2 жыл бұрын
Hi Nathan Hopper, sorry for the late reply. It is hard to give an exact time when I cannot see the product. I'm assuming at that size it is a half or third of a brisket. Is it the point end or the flat, marbled of lean. At a rough guess I'd say 5 to 6 hours smoked at a higher temp of 150c - 160c (300f to 320f) and held in a cooler afterwards for 2 hours and yes, the snake method would be perfect mate 🍻
@jamesmasterson1886
@jamesmasterson1886 8 күн бұрын
Where can I buy or get smoking wood here in the US? Do they sell them at Home Depot or the grocery stores?
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