Turn your lid vent to the opposite side of the grill from the charcoal. This allows the smoke to roll over the meat before it leave the grill.

@AstroEtherealDiscovery

4 ай бұрын

I’ll try this, thanks

@MrPHUCKYOURSELF

4 ай бұрын

He can’t, the lid is on a hinge and connected to the bottom part of the grill

@keegodominates4641

Ай бұрын

Actually really important and useful advice

Make sure you have more unlit charcoal than lit charcoal. At least 90% unlike charcoal. The next thing is you already put the wood on which I believe you have to wait until the grill gets up to temp. Then put the wood on . Next highly recommend cast iron dripping griddle. It really baffles airflow and helps keep the temperatures at a consistent rate

Is that a slow n sear or just banked on side. What temp you running and what size brisket was that. Love the Weber 22

@cooking-with-henry

Жыл бұрын

Good eye. It is the original slow n sear. The foil you see is a shield i made to keep direct heat from hitting it. I was running 275-350 for my target temp. It was 14lbs pre trim. I didn’t want to get one too big. I love the kettle too. It’s very versatile

@solosuperman

Жыл бұрын

@@cooking-with-henry I’m thinking about getting a slow n sear. Do you feel it’s worth the 100 bucks for the deluxe or do you think the snake method would be better

@cooking-with-henry

Жыл бұрын

@@solosuperman i haven’t used the snake method but I really like the slow n sear but I don’t have the deluxe. Mine is the original. It’s some cheaper than the deluxe. I would also suggest their drip pan too if you get the SNS. It will restrict the airflow more to where it just crosses over the coals and should give you a more efficient burn on your coals. It will also help keep your grill clean. They have a porcelain coated drip pan and that paired with the original SNS is just $20 more than the deluxe

What are your vents set to?

@cooking-with-henry

4 ай бұрын

Usually I set the bottom to about 2/3 open and top around 1/2 open. For my area that usually holds it around 300-350 in the summer.

Can you use a char coal basket and a water pan, if you don’t have the slow n sear?

@cooking-with-henry

Жыл бұрын

Yes you could. If you have a kettle and use the weber side baskets you could put a water pan direct over the coals so it will boil/steam . Also make sure to get a throw away aluminum pan to put under the brisket or whatever your smoking to make easier cleanup.

boop belichick, beep the patriots 😂

@juanduran2018

9 ай бұрын

I can't unhear now thanks to you 💀💀💀😂🤦🏾‍♂️

No binder for the dry marinate?

@cooking-with-henry

Ай бұрын

Sometimes a binder isn’t necessary. If there is some surface moisture on the meat that will act as a binder. It won’t be as strong as mustard or any other binders but will start the process of breaking down the rub so it can absorb into the meat. Salt will pull moisture out and the moisture will help bind the rub. Just give it about 20-30 minutes! If you’re putting rub on poultry skin it will still need a binder though.

What was the cooking time ? Did you also wrap in butchers paper and cooked further ?

@cooking-with-henry

2 ай бұрын

It cooked for around 6 hours until it hit around 203F and probe tender on the flat end. I wrapped with butcher paper around 150F and I added beef tallow to it when it was wrapped and didn’t unwrap it until the rest was over. I have a video of the full cook on my channel

Does the aluminum go all the way down

@cooking-with-henry

11 ай бұрын

No that was just up at the grate. I was trying to prevent that side of the brisket from getting too hot so it’s just a shield. But I think if I would have rotated it every hour it would have been ok.

👀

My meater+ doesnt connect with the lid on the kettle

@cooking-with-henry

2 ай бұрын

With mine I have to keep the charging base within 10 feet or so of the probe to keep it connected to the app. I usually set it on the wire rack under the ash pan.

@Tisietars

2 ай бұрын

@@cooking-with-henry i put mine on the holder for the thermometer. As soon as i put the lid on the connection is lost. I already sold it. So problem solved😅. But thanks for your reaction.

@cooking-with-henry

2 ай бұрын

That’s weird. It must have just been a bad unit. I’ve used mine in a stove, kettle, offset, pellet and it works good on all as long as the box is close by. If you don’t mind it being wired the Weber iGrill2 is pretty good and the app isn’t bad either

No binder?

@cooking-with-henry

10 ай бұрын

This time I didn’t use a binder. I let it set for around a half hour after I put the rub on so it could absorb into the meat. Usually I like a mustard binder

@hebrewhammer8571

10 ай бұрын

@@cooking-with-henry looks great

Two words Snake Method ......

@cooking-with-henry

11 ай бұрын

I have the snake method on my list of things to test but Im not going to test it out on brisket. The slow-n-sear is nice on a kettle also

@Dennis_Frey

11 ай бұрын

@@cooking-with-henry I have 2 slow n sears, could never seem to keep temps low enough without creating dirty smoke. Do yourself a favor, research and use the snake method...trust me.

@cooking-with-henry

11 ай бұрын

So far the only time I can’t get rid of dirty smoke is when the temp outside is close to freezing. I usually do a more hot and fast approach 300F or higher so that would explain why my experience has been different than yours at low and slow. I also only use briquettes while smoking and not lump. I don’t know what you used with the SNS. The only reservation I have with the snake method is the coals burning up before the cook is done. How long does your coals last?

@Dennis_Frey

11 ай бұрын

@@cooking-with-henry a snake done properly can go 10 plus hours my friend

Why not use the snake

@cooking-with-henry

Жыл бұрын

I didn’t use it because I’ve never used that method. Just not had the time to test it yet

@sirsprinter

Жыл бұрын

@@cooking-with-henry not had the time? Its superior. Once you do it - it will be all you use for low n slow

@cooking-with-henry

Жыл бұрын

I’ll have to give it a try. I usually do more of a hot and fast approach

@ProvoDrive

Жыл бұрын

The snake method is great. I also use this technique on my new Weber Smokey Mountain. You just need to rotate your grill and lid as the snake burns. I’m substituting to both of you!!-) Happy New Year 2023🤙🏼

How long did that take? Honestly

@cooking-with-henry

Жыл бұрын

If you just count cook time around 6.5 hours. Total time from starting charcoal to eating a slice around 16 hours. I let it rest overnight in a pre-heated cooler to slow down the cool down and reheated next morning in a oven to 150IT and then slice. Not a huge difference in a 1-2 hour rest I usually do but some difference.

@dominiquewilliams2559

Жыл бұрын

@@cooking-with-henry wow only 6½ Cook time. Cooking on what temp ?

@cooking-with-henry

Жыл бұрын

I usually run a hot and fast style cook on everything I cook. I usually run 300-350 indirect heats Sometimes on hot days it runs at 375. So far my record is a 10lb rack of Dino ribs in 5 hours from fridge to plate.

That's a grill..

@cooking-with-henry

11 ай бұрын

Yes it’s original design was to be just a grill. But they are very versatile and can be used as a smoker. Just have to put the coals to one side and the meat on the opposite side so the coals are cooking the meat indirectly. There are a lot of cooks on my channel and others where kettle style grills are used as smokers.

What is that a webber

@cooking-with-henry

Жыл бұрын

Yes it’s a Weber kettle premium

I can cook a brisket in less time indirect, and it be tender...

So much wrong with this videos.

@cooking-with-henry

11 ай бұрын

What do you think is wrong with it?

Weak