Thank you for watching my Weber Kettle brisket video. Purchase your Flame Tech Grill attachment here and enter SMOKINJOE for a 10% Discount. flametechgrills.com/?ref=m45mkqau

He proves once again that Smokin' Joe's is Home of the Biggest Bite in BBQ! Thank you for cooking on backyard grills and not just big offsets. You are educating and entertaining the masses.

I love your Kettle cooker videos because I can't afford anything else thank you so much

awesome video! Coming from experience, if you pop 2 or 4 layers of folded wet blue roll under that chopping board it'll stop wobbling so much! Keep up the good work!

This is exactly why Joe is a 10th degree black belt in bbq

Great vid, Joe. Thanks. I have a simple Webber kettle and a pretty high end LP gas grill on my patio. If I'm just making a steak or a burger I use the gas. But I smoke the hell out of ribs, brisket, pork shoulders, etc. All of it on the Webber. For ME...its a fallacy that one needs to spend big money on a dedicated smoker (pellet or otherwise) when I can absolutely knock the hell out of a brisket in my Webber. I've done a half dozen in the last year with no busts. I just did a 14 pounder using the "no trim" method I saw on one of your recent vids. I did trim it, but only a very small amount. I knocked a third to half of the fat off the "mohawk" and just some loose fat elsewhere. 2 mins with a knife max. Coarse salt, Lowerys, Garlic powder, coarse black pepper. Using Costco/Kirkland briquettes I made a snake. 4 or 5 chunks of wood on the first half of the coals. These briquettes are slightly larger and seem to cook HOTTER than Kingsford and burn a bit faster. I kept trying to lower the temp (damper and shooting the fire with small squirts of water). The average temp was prob 330 or so. Occasionally it got up to 350. I typically shoot for 260-300. I also spritzed the beef when it started to get dry on the end. 9 hour total time cook. I wrapped with butcher paper after the first 5 hours. Then let it sit in a cold oven for an hour. It was incredible. Buttery soft and jiggly on the fat end, firmer but still "fold in half flimsy" on the thin side. It was SIMPLE. The higher cook temps didn't ruin the beef. I took it off the grill at 205F. Felt confident after watching a mess of vids. Thanks, Joe.

I'll tell you what Joe. You're definitely THE Brisket guy of KZfaq imo. You always try new things and don't act like the end all be all of BBQ. You have my respect. 🫡

Man, that’s one good looking brisket!! I’m doing one on Saturday for Father’s Day and I’ll be using my Weber kettle as well

Thanks, Joe. I am making a brisket on my (new) Weber Kettle next Saturday. Great timing. Edit: It is time to make another. My last I did it a little different with the Lawry's. Even better.

Looks perfect

LOOKS AMAZING JOE

Thanks for the kettle video - still enjoy cooking a brisket or pork shoulder on the kettle - most versatile cooker on the market!

I always enjoy your videos and you have taught me a lot as I'm a beginner at smoking meats.

Kettle for the win. Great looking brisket Joe!

That looks awesome! Great video as usual, Joe.

Thanks for another great video Joe. I met you back at the end of Feb. when I was out there with my softball team and unfortunately our schedule didn't allow me to come back and eat. Just wanted to say thank you for taking the time to chat with me a bit about BBQ. Keep up the great work. Curtis in Vegas

That kettle is drop dead gorgeous. It just needs a Holley double pumper and dump pipes. Maybe fuzzy dice if that floats your boat. A true classic.

Mr Joe I finally did a brisket with just kosher salt and big flake black pepper and it came out amazing... Thanks for all the tips you give us everyday guys

I have a Thermoworks Billows and a Slow n Sear on my Weber Kettle, and it constantly puts out great cooks.

This is the video that I've been waiting on, for a very long time!🌞 Could you please do a series of videos on this particular W kettle. Thank you so much Joe for this 🙏

Enjoyed the video we use Kettle in the winter a lot good to see some content with one.

Outstanding job Joe! Crushed it , awesome stuff on the Webber kettle. Cheers brother 🍻

I learned alot from you and you are an amazing pit master

Nicely done!

Oh hell yeah Joe! The kettle can do anything! Cheers

Another fine job!

Great video! I’m ab to smoke a brisket on this rainy Saturday in my kettle grill 😊

It's great hearing you mention carne guisada in a couple of recent videos! I remember you learning about it. Sounds like it's become a stable with your family. Yum!

That’s one fine looking brisket!

Good stuff, maybe time to get the kettle with the accessorie. I already have the the weber smokey mountain, it's a great piece of equipment for the last ten years, but I'm getting older and this is much easier and looks like a great result without the hassle.!

An awesome looking brisket, for sure. Cheers, Joe! 👍🏻👍🏻✌️

I save your videos so I can try these things, but I hope you have a cookbook in the works. ❤ I love this.

I ordered one in December and haven't used it yet. Mine even came with some tumble weed starters. Great looking brisket.

Watching all these BBQ channels has definitely made me want a smoker

Great Video Joe I have the same grill its still in the box. Flametech nice accessory. I have the sns and drip n griddle, i really like them for easy cleanup.ive had them for 5 years but the simplicity of the flametech is nice for the price.

This grill is so cool looking and that Brisket came out delicious 8)

Yeah Joe, that competition and restaurant Brisket is nice...But there's something about a beautiful weber kettle cranking out a B+ level cook on a brisket on a beautiful day in the back yard while spending time with the Fam makes it an A++ Brisket for me...

Weber kettles don't get enough credit for being able to do briskets, my 22" used to all my cooks until I got my Smokey Mountain, awesome work Joe

I would love to see some more kettle cooks from you. 🤤🤤🤤

Great video sir keep them coming I’m learning to cook BBQ.

Nice.

that kettle looks awesome! I always wanted one of those and yup, I'd probably wouldn't want to use it too much either lol. brisket looks awesome as always Joe

Amazing Greetings from Brazil

Beautiful brisket brother Joe I'm a weber fan I've got 3 of them and they never disappoint 🍻

Hey, Joe! That Weber 70th anniversary kettle is like the BBQ gun of charcoal grills. Funny, I was thinking to myself about how the vent and the temp gauge weren't set up right, then you said the same thing. The whole thing is a vibe, though, so I'll forgive them.

I think I would have a very hard time breaking in a beautiful weber like that but......doesn't do much for just decoration. Nice video Joe!

6 hours or so? Wow! Thats a fast cook for a brisket I’ve always be scared to go over around 225-250 when I smoke but hell if it can save me time and still come out like that ima try 275

Good looking brisket brother

🔥

Joe enjoys the TIP,😂 who would've thunk it...JK.. great video Joe. That webber is purdy...

Cook on that beauty! A grill that doesn't get cooked on is just a bunch of metal. You can always clean it

That was a home run. I bet you cave and use that grill again 😎

9:00 hi Joe, did you add more charcoal after 4 hours? Loving all your videos from London 🙏🏼

He just proved, you don’t need a $2000 offset smoker when you can get you a Weber kettle and do a brisket

Great video I was wondering what temp you took the brisket too when you wrapped it? And what is was when it was done?

That looks amazing! I'm definitely going to check out that flame tech. That prices sounds MUCH more reasonable than the SNS. I always just use a couple bricks and some foil to line the indirect side, but for $70 it might be worth it to get the flame tech. Also, just to clarify, you didn't pull it from the grill at 165, that was the temp after the rest, right?

Nice looking brisket. What happened to the smoke ring? Just curious if you added enough wood chunks.

Awesome video! Now I know you said the time was about 6.5 hours but I didn't hear you say what temp was the brisket when you pulled it. Just curious. Thanks and great video!

Amazing Joe.. not sure if I'm more excited about the cooking or the tooling :) (pulling "hide it from the wife" credit card) :)

How do you sharpen your knives? Also, thank you for the fine video!

Hi Joe did you put the brisket in the kettle fat side up or down?

What temperature did you cook the brisket to ?

Nice job man! I don't think I've seen anyone cook a brisket on the kettle faster then 6 1/2 hrs. I mostly see folks doing the snake method on the kettle for almost double that time and then letting it rest for several hours more. What was the internal temp when you took it off? In your opinion, how was this brisket different than one cooked longer on an offset smoker or even a kamado? I have an old kettle and been putting off cooking a brisket until I have a good grasp of prep, seasoning, setup, temp, and duration. Thanks in advance!

Dope color on that weber, looks oldschool. Just needs some hydraulics to make it a low low 😂

Joe, where did you move your trailer? I passed by your original location and noticed your trailer and smoker was gone.

Joe, is there any reason you could not have cut some of that final trim on the flat and put it in that hole in the point to fill the hole up?

Where do u add the water? SNS has the water compartment. SNS the OG

How’s your food truck business going? Haven’t seen a video about it for a while..

Joe, what is the max pound of brisket do you recommend for a weber like yours? I never tried brisket and have no idea how big I can go.

What size is that cutting board?

Where do you buy your brisket from? That thing looks massive 😁

If you’re going to wrap brisket in paper, couldn’t you just finish it in the oven? I’ve always wondered about this. It seems like there’s a limit to how much smoke meat can take on. After that, what’s the harm of finishing a brisket in the oven for a backyard cook only making one brisket? Excellent video, Joe!

I'm a snake guy, no extra add ons required

Hey Joe where did you move to? Didn’t see you at your last location.

Did u ever turn the brisket during the cook?

What was the internal temp when you pulled it?

i am actually come form east asia and i am 22 years old. Whats the best bbq trailer? and cheap.?

Hey Joe,do you sell that hat at your food truck?

I could have sworn your thumbnail was a black duck! lol

Why did you pull the brisket at 165 instead of closer to 190?

How much did that brisket cost smokin joe?

I don't understand why you would buy a grill and say that you never intended to cook on it . What are you going to do with it , look at it ? Why ?

Not much of a smoke ring

OK I like watching your channel, but your claim to cooking "thousands of briskets" may be a little off. If you cooked one brisket every single week, it would take you 38 years to reach 2000 briskets...just sayin

чуть слюной не захлебнулся ))

Great cook!! I will be getting a flametech attachment. 🔥🔥🔥