Considering how old it is & the good condition it's in. It's obviously been cared for. It would probably be worth pulling it just to restore & try to sell. Or if it wasnt as good a condition for grilling on. You could probably find a way to restore it to looking pretty new & then add a liner to make it into an ice chest for holding beer at parties. People will pay a lot of money for a unique, decorative, retro ice chest & one made from an antique Weber grill that a lot of people would have grown up watching dad use would be very popular I bet. Still I'd prefer it useable for grilling if at all possible. But now I also want to try finding some worse ones to redo into an ice chest. Hopefully someone see this idea & does that. Because it's a real shame for it to last this long only to be tossed.

Really lovely comment. And I agree. Love the video. I subscribed

My buddies found a usable cast iron fire grate from the civil war.. it has this R shaped like brand on it.. over 100 years old and still usable it's so crazy how things in the past were actually built to last

strong work!!!!

Stfu you ain’t 74

I am prescribe.

Thanks so much buddy! I'll definitely keep that in mind. 🤘

@@SmokinJoesPitBBQ you're buetifull

@@SmokinJoesPitBBQ How open did you have the vent in the bottom for this brisket?

@@vaettra1589 both vents were at 1/4 open.

@@SmokinJoesPitBBQ Thanks!

Thanks Brian. I started early but since it took 12 hours, I decided to let it rest overnight 👍🏼

I can confirm Texas smells like bbq 24/7 😋

Texas smells like bullshit lol

@@phillherup around my house it sure does

Lockhart TX, it actually does smell like BBQ, weird thing is the next town over smells like natural gas. Its disgusting.

How was memorial days brisket??

@@killkatgaming turned out GREAT! Had a 45 gallon smoker my dad let me have and it’s the best meat I ever tasted

😊😊л😊от😊😊от😊😊л😊о😊л😊л😊о😊л😊😊о😊😊😊т😊о😊т😊о😊л😊л😊л😊л😊лт😊😊😊л😊😊😊л😊лл😊😊😊😊😊тт😊😊о😊о😊л😊л😊лтлтлт😊л😊л😊л😊о😊😊😊т😊о😊отот😊тт😊😊😊о😊😊о😊лт😊😊😊😊о😊😊о😊от😊😊о😊о😊от😊😊😊т😊😊😊о😊о😊😊л😊о😊л😊😊о😊😊т😊о😊😊😊т😊о😊тотлт😊😊о😊л😊о😊😊т😊о😊о😊л😊о😊😊о😊ттот😊😊о😊😊о😊л😊о😊😊😊ото😊о😊😊😊т😊т😊т😊т😊😊оо😊😊т😊лт😊о😊😊т😊о😊😊о😊т😊😊😊тт😊😊т😊о😊😊л😊тоо😊😊ототлтото😊😊😊о😊о😊л😊л😊😊😊о😊оо😊😊😊😊о😊😊о😊😊😊о😊😊о😊😊лтоттт😊😊т😊т😊о😊о😊о😊т😊😊😊о😊ттллл😊😊😊о😊л😊😊😊😊то😊о😊😊о😊т😊😊т😊от😊о😊от😊😊😊😊о😊😊о😊😊ттото😊😊😊л😊ло😊о😊т😊😊толтотототлт😊😊😊о😊л😊😊😊😊от😊отлтотото😊😊о😊😊отоотлтотоот😊от😊😊😊о😊о😊л😊о😊😊отототототот😊😊о😊о😊😊оо😊😊ттооттлт😊😊т😊т😊о😊😊л😊😊оо😊ототот😊😊о😊о😊лт😊тооттотототот😊😊о😊😊😊о😊л😊ототототото😊😊😊😊ото😊😊т😊о😊😊😊то😊ттлтлто😊😊😊т😊т😊о😊о😊лттотототот😊😊т😊о😊😊о😊😊т😊ттотлтл😊😊т😊от😊от😊ттлтлтототото😊😊о😊л😊ототооттототолто😊😊о😊л😊😊т😊😊😊отлто😊😊😊т😊😊о😊😊л😊😊ототолтоототтотооо😊😊т😊о😊😊о😊😊😊тт😊оолоттооотттото😊😊😊л😊ттооттототлт😊о😊😊о😊л😊😊ототлтоотто😊о😊😊ототл😊😊ототтототто😊о😊ототототло😊😊л😊л😊😊отототооттотот😊о😊😊о😊отлтот😊😊т😊о😊😊😊лтотлттто😊😊от😊😊😊отттотото😊😊😊о😊о😊тотоотот😊😊тол😊о😊л😊т😊ототот😊😊😊о😊😊😊отлоооттоотт😊😊тт😊т😊о😊😊лтототллто😊😊л😊😊о😊тототото😊😊о😊от😊тллтлтото😊😊л😊😊отлтлтотототт😊😊😊😊о😊😊тто😊😊ототлт😊😊т😊о😊ототтооттоо😊т😊😊😊л😊😊о😊отоот😊😊т😊😊то😊о😊ото😊л😊т😊о😊л😊😊😊тлттоот😊😊😊о😊😊😊ототлоттото😊😊т😊т😊отлолтоттл😊о😊л😊😊т😊толтлтлтот😊😊о😊😊😊тотолтоотл😊тот😊л😊л😊😊лтлтлтотоло😊о😊😊от😊оооттттото😊о😊😊о😊😊от😊тто😊ототоот😊😊😊о😊😊отооттото😊😊о😊от😊о😊оттл😊😊т😊о😊о😊😊ототлтот😊о😊😊от😊отототтлто😊😊о😊о😊отттооттоот😊л😊л😊т😊лтлтлтлт😊😊😊😊л😊л😊л😊л😊😊лтлтллттлтлт😊😊л😊😊л😊😊тлтлтлтлтл😊😊л😊л😊😊😊лтлттллтлт😊😊л😊л😊л😊т😊л😊лтлтлтлтлтлт😊😊😊😊л😊😊😊лтлтлтлтл😊😊л😊😊😊тлллтлтлт😊л😊т😊т😊л😊😊л😊л😊😊ттлтлтлл😊л😊😊л😊😊😊лтлтт😊л😊т😊л😊л😊😊л😊ттлтлт😊😊😊л😊л😊😊лттлтлтлтл😊😊😊😊😊л😊😊лттлтлтл😊😊л😊😊😊😊😊тлтлтлтл😊л😊л😊т😊😊😊л😊😊😊😊лтлтлтлттлтл😊л😊т😊😊л😊л😊😊😊😊лтлтлтлтлт😊лтл😊л😊😊😊😊😊😊😊😊😊ттлтлтл😊лтт😊л😊😊л😊😊😊л😊л😊т😊т😊лтлтлтллт😊лт😊т😊т😊т😊тл😊😊😊😊😊т😊😊ттототооттлотт😊от😊😊т😊лт😊😊😊л😊лтлтлттлтлт😊л😊лтл😊😊ттото😊😊лтоотлтооттотот😊оттот😊лт😊лтл😊тл😊лл😊тллл😊ттлтлтлтлтлл😊лт😊л😊лтл😊😊😊л😊л😊л😊лтлтлллттт😊ттл😊лт😊л😊л😊😊т😊т😊😊т😊т😊лтлтлтлт😊тттл😊лтлл😊ттлт😊ттл😊ттл😊т😊л😊лтлт😊л😊ттлт😊лттт😊лл😊т😊т😊лт😊лт😊л😊т😊л😊лт😊тттлтлт😊тл😊😊😊😊😊😊😊л😊ттлтлт😊л😊т😊т😊л😊т😊л😊😊л😊т😊л😊лтлтлтлт😊лтлл😊😊😊😊😊л😊лтлтлтл😊лт😊лт😊лт😊л😊лт😊тлтлтлллт😊л😊лтлт😊лт😊т😊лтл😊лл😊лтлтлтлтлтт😊тлл😊лттлтлт😊л😊лтлт😊лтлт😊лтллттлллт😊т😊лтлл😊ттлтлл😊тттлт😊лтлтллттлтлл😊лллтлл😊тлттттлл😊лтл😊л😊лтллтллтт😊тлт😊т😊лл😊ттлтлт😊л😊лтлтл😊лтлтлтлтттлтлтл😊лл😊тлтллтллт😊тттллт😊лтлтлтлтлтлт😊ллттлллт😊лттллтт😊л😊лтлл😊тт😊лтллт😊ттлллтт😊ттлтл😊ттлл😊лт😊тлтл😊лтлтлтллллттлтлт😊ттт😊ллтллтлл😊лттттт😊ттлтл😊лтлтлтлтлтлл😊тлтл😊лтлттл😊ттлтлтл😊ттлтл😊лтлтллттлтлтл😊тлтлллтллллтлт😊лтлллтл😊лтлтлтлтлллтл😊лллтл😊лтттлтл😊ттл😊лтллтт😊лтлтллттллттл😊ллллтттлтллттлтт😊лтл😊ллтл😊лтлтлтлтллллл😊лтл😊тлллтлттллтлт😊ллтттлл😊ллтлт😊лтлллттл😊лтлллл😊ллтлтл😊лтлтлтл😊лтлтллтллттл😊ллллтлтллллл😊ттллтлт😊ллт😊тттл😊тлтлтлтллллт😊лттл😊тлтттллтл😊тлллтлттлтл😊лтллттлтллтлтт😊лттлтллл😊ттл😊лттлл😊лтлтллллл😊ллтлт😊тттл😊лттлтллл😊лтлллтллллттлтлт😊лтлллтлтл😊ттлт😊ттлтллттлт😊ттлтттлл😊ллттт

толттотолллотолтот😊о😊от😊то😊л😊тоо😊лт😊оо😊ол😊ттт😊ттт😊лтот😊😊т😊тот😊от😊лтототооотоотолтоллтоооттлоолллттло😊от😊тл😊т😊л😊лт😊л😊тт😊т😊лт😊лл😊л😊л😊лтл😊ол😊ото😊лт😊отототттооотототлтооолллттолтто😊от😊о😊от😊от😊о😊о😊оо😊😊т😊ттолтт😊ттл😊тот😊ттототллтотлтотототоотоотооооо😊отот😊т😊о😊ото😊тто😊олт😊тт😊😊от😊лтотлл😊ттто😊отлооллтлтл

тттото😊ттт😊лтл😊тлтт😊тллт

I've done it a few times, it's not hard, but it does require a lot more watching and fiddling with it to keep the temps consistent than a specialized smoker.

I agree, I was lucky enough to snag a weber smokey mountain off of Oneday only. It was the last 2!!

Thanks Rick. 👍🏼

Thanks so much Richard. It's such a cool feeling to cook on something so old. 👍🏼

😁👊

But he rested it in the PK100 smoker for another 12 hours and that's a 2,000 dollar smoker.. So it's a bit of a misleading title.

Rest it in your oven. Not misleading 👍🏼

@@SmokinJoesPitBBQ my mistake. Must have misheard from the vid. Glad to know I don't need to invest.

taste better off that thing for sure

Glad you enjoyed it

Thanks for watching Luis! You just have to watch your temps and you'll be fine. That slow and sear really makes it easier too. 👍🏼

Wow Scotty! That's so cool that you have those 3 older kettles. 👍🏼

@@SmokinJoesPitBBQ i restore and collect weber kettles i have over 26.

Brother T-Roy! These older colors are so cool. I'm glad they brought back many of the vintage colors. I also have a white Master Touch that I've had for 2 years and never used it. I bet your 26" Kettle a beauty!🤘

except it can't, he literally puts it in a smoker for another 12 hours 😂

@@glaurennorthern369 oh 😞, that killed that idea then 😂

@@jameshealey293 yeah I wasted 15 minutes before I realised I was under equipped.

@@glaurennorthern369 at least it wasn't 12 hours into the cook before you realise you need a smoker lol

@@jameshealey293 "and now you can throw it in the bin"

Thanks so much Will!🤘

Thanks Jacob. 👍

Nothing to worry about health wise with brisket. If anything, stay away from the sides filled with carbs and sugar.

Thanks so much John 👍🏼

Nice, 2 hours is perfect 👍🏼

Thank you RY! She's old but still works. 👍🏼

Crazy how videos can do that. 😁👍🏼

With the more flavoursome pepper, do you tend to use less of it? Thanks in advance and good tip!

I knew freshly ground tastes better but didn't know about sunlight will destroy the taste. I think I'd buy fresh peppercorns for something like this. Then I'd grind them in an electric grinder fresh. I'll definitely be storing any good peppercorns I buy in the dark.

Glad you all enjoyed it. 👍🏼

Interesting, I'll have to try the Diamond Crystal salt. Thanks for watching 👍🏼

Thanks for mentioning this. I like to pickle and just made a new batch of cucumbers last week and I've always used Morton. I keep a canister of non iodized just for pickling only but didn't know about the anti caking. This is the type of stuff I love learning about and I appreciate the heads up.

@@clashwithkeen Why aren't we taught this in school? 🙂 Much love

Me too… I got a bowl of Trix

Literally same

Thanks Ron! I literally only added 2 handfuls of charcoal and the temps held like a champ. 👍🏼

They'll be another one tomorrow morning. I counted at least 15 barks. 🤣

@@SmokinJoesPitBBQ Like I said though. I love these videos. Showing off all the delicious food.

Thank you for watching 👍🏼

I had the same questions about the rest time @ 150 degrees

The additional hours of resting at around 150F allows for greater tenderization and further fat rendering without drying it out. But not everyone has an appliance that can maintain that low of a temp, while still remaining out of the danger zone (above 140F). BBQ joints have commercial warming ovens (Alto shams) that can hold many briskets from when they're pulled from the pit late at night, until service (lunch) the next day. Joe has an insulated, electric sausage smoker that can hold those low, steady temps. Most people have a cooler and those can be used to rest for the typical 2-6 hours before the temp drops into the danger zone.

Jerry is 100% correct. 👍🏼

So could I use a gas BBQ to hold temp to keep the brisket warm using indirect heat?

@@timramer8733 Absolutely. I'd use a digital thermometer at grate level to be sure the temp is where you need it, rather than relying on the hood thermometer.

Repent to Jesus Christ “Now to him who is able to do immeasurably more than all we ask or imagine, according to his power that is at work within us, to him be glory in the church and in Christ Jesus throughout all generations, for ever and ever! Amen.” ‭‭Ephesians‬ ‭3:20-21‬ ‭NIV‬‬ J

Thanks Jack, both the Kettle and the large offset take about the same amount of time. I've cooked delicious briskets in my offset in 8 hours before too. The flavor is where the difference is going to be. The offset definitely has a more smoky flavor. You can also use your oven to hold the brisket if the temp is low enough 160--170max.👍🏼

Use hickory logs instead of charcoal. Keep your temp close to 250degrees. It will give you a great smoke flavor. Small pile of wood coal on one side brisket on the other. Do your best to control temp and pull it an rest it in an ice chest 4 hours should be good to go.

@@SmokinJoesPitBBQ Are you meaning to keep the oven temp at 160 degrees, or keep the internal brisket temp at 160 (the original temp that you waited on the brisket to reach before starting the rest) for 12 hours?

@@BruceWayne-rb1mb set your oven to 160° 👍 even 150° if it goes that low.

@@SmokinJoesPitBBQ Thanks. My oven only goes down to 170 degrees. In this case should i still rest it for 12 hours or for less time? Thanks!

Thanks Brent. 👍🏼

The color is really nice. It's crazy how well the color has held up. 👍🏼

Nice Mark. I was really lucky to be in the right place at the right time. I appreciate you watching buddy 👍🏼

Dude! It was so darn good! That egg & brisket sammy was so good I'm craving it again.🤘 Thanks for watching 👍🏼

Thanks so much bro!🤘

Thank you!👊

Thank you so much Michael. Love your rubs.👍

Thanks for watching 👍

Thank you Rob, I appreciate you watching buddy. 👍🏼

Thanks Jameson! That sandwich was so simple and extremely tasty. 👍🏼