At 74 years old, I'm touched by the idea of anything sitting on the edge of a junk pile headed for the scrap heap getting rescued by a thoughtful Samaritan with reconstructive kindness in mind. What an episode! Sir, you've got something special inside you that should be shared with the world -- and it isn't just cooking meat. Keep up the good work of infusing food preparation with the milk of human kindness that you have in abundance. God bless you and your family.

@Nirrrina

Жыл бұрын

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.

@JacobafJelling

Жыл бұрын

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

@RawUncutFishing

Жыл бұрын

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

@jjm4643

Жыл бұрын

strong work!!!!

@codykaufman2835

Жыл бұрын

Stfu you ain’t 74

Hi. My name is Tolegen. I am from Kazakhstan. Sorry i lytle english language. I am study. Meat great super . Good look!

AWESOME!! More Weber kettle videos please Joe! Lots of us only have a Weber kettle! Every time a vintage Weber is saved an angel gets its BBQ wings!

@SmokinJoesPitBBQ

2 жыл бұрын

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

@shaihulud5287

2 жыл бұрын

@@SmokinJoesPitBBQ you're buetifull

@vaettra1589

Жыл бұрын

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

@SmokinJoesPitBBQ

Жыл бұрын

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

@vaettra1589

Жыл бұрын

@@SmokinJoesPitBBQ Thanks!

That's an awesome payoff on a lot of time and work. I just imagine Texas smelling like BBQ 24/7. Not sure if I have the patience for a 24 hour cook/rest, but I'd be happy to help eat it.

@SmokinJoesPitBBQ

2 жыл бұрын

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

@phillherup

Жыл бұрын

I can confirm Texas smells like bbq 24/7 😋

@badnoodlez

Жыл бұрын

Texas smells like bullshit lol

@vinceruland9236

Жыл бұрын

@@phillherup around my house it sure does

@Backlashed

4 ай бұрын

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

I don't think there's a BBQ channel that makes my stomach rumble more than yours, Joe. Looks phenomenal. Love me some kettle videos.

Great to see the kettle come back to life. Fantastic looking brisket. I can just imagine the flavor. 🤤

Began my BBQ/smoking journey last year. Decided to start with the 27 inch Weber and it works just as good as a offset. I usually just did ribs and chicken, but for Labor Day I decided to try a brisket for the first time and it turned out great and the crowd loved it. Gonna try it again for Memorial Day this year and try to improve

@killkatgaming

2 жыл бұрын

How was memorial days brisket??

@DHB2

2 жыл бұрын

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

@woser2601

Ай бұрын

😊😊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

@woser2601

Ай бұрын

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

@woser2601

Ай бұрын

тттото😊ттт😊лтл😊тлтт😊тллт

I just got a Weber 22" this past fall and I've really been loving it. Done a couple tri tips and other normal stuff but I gotta get some bbq on it once the cold weather breaks here in Western NY. Nice job as always Joe!

Amazing brisket, even more amazing that you smoked it on a grill that's 12 years older than me. You are a true master Joe. Awesome video. ✌🏼

@SmokinJoesPitBBQ

2 жыл бұрын

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

Outstanding cook! 60 years and countless cooks on that old grill and I'll bet that is the first brisket ever cooked on it.

@SmokinJoesPitBBQ

2 жыл бұрын

Thanks Rick. 👍🏼

OMG!! That looks so GOOD! I have a Weber Kettle and never had anything turn out that good before. This is a must try.

Holy Cow! Joe, that brisket looks amazing. Really looking forward to the kettle rebuild video. Appreciate all of your videos. Thanks, John

This is actually awesome. Here is South Africa, Webers are very common, as well as brick braai's (bbq), but almost no one has a home smoker. Being able to see this done on a Weber is exciting.

@1steelcobra

Жыл бұрын

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.

@devonnolan373

Жыл бұрын

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

This was probably the most nicely done brisket ive ever seen. Well done sir.

I absolutely love that kettle. I had no idea Weber made them back then. Thanks for sharing and oh yeah the brisket looked amazing too!

Nicely done Joe! This brisket makes me hungry. Looks so good, juicy and delicious...

Dammit Joe, that brisket was money brother!!! Great job on the cook! I'm glad you are reviving the '62 Kettle and I love that Glen Blue color. I have a new 26 inch in the same color. Cheers to ya brother!!!!!

@SmokinJoesPitBBQ

2 жыл бұрын

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!🤘

The thing I like about a kettle as a smoker is that it is a high convection vessel, so it mimics an offset giving you as close to the flavor profile to an offset as possible.

I'm going to try that brisket egg sandwich here shortly. That looked delicious. I have a small amount of brisket I did on my Weber Kettle a couple weeks ago in the freezer. It was only my third brisket but man did it come out good.

Not only a grill master but an antique grill collector. Nice curbco find. It's amazing the treasures that can be found in the trash at the curb. Nice job on the brisket. I have a 15 pounder that I'm making the day after Christmas for a birthday party. I'll be following your technique. Nice channel. Have a Merry Christmas.

Beautiful! Love that classic kettle :)

@SmokinJoesPitBBQ

2 жыл бұрын

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

Great video Joe. That was fun. The weber looks great. That was a monster brisket for a kettle. Nice sandwich. Take care Joe!

I made a brisket today with same RUB, so good i am still amazed how good it went, a bit spicy by the pepper but like butter, so happy, thanks a lot for share this, greeting from Costa Rica

I too was made in '62 ,and still going strong. Thats a gorgeous kettle with a swimming pool paint scheme. Can't wait for updates.

Awesome brisket Joe I can vouch for this one I was lucky enough to have enjoyed some of it and it was delicious!! Thank again Joe.

@SmokinJoesPitBBQ

2 жыл бұрын

Glad you all enjoyed it. 👍🏼

Joe that old Weber kettle is like an old classic car. It was a long cook but definitely goes head to head with those fancy grills. And that sandwich you made looked so good. Nice job!

@jjm4643

Жыл бұрын

taste better off that thing for sure

Wow! I’ve cooked chickens, turkeys, and hams on my Weber classic but never thought about doing a brisket! Thanks for the inspiration!

@SmokinJoesPitBBQ

2 жыл бұрын

Thank you for watching. The flavor is so close to an offset brisket 👍🏼

That brisket looks amazing Joe! Thanks for sharing

Im so glad to see someone show this can be done in a Webber kettle. And not just basic, its high end . Thanks Joe , you have inspired me to have a go on my kettle .

@glaurennorthern369

Жыл бұрын

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

@jameshealey293

Жыл бұрын

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

@glaurennorthern369

Жыл бұрын

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

@jameshealey293

Жыл бұрын

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

@glaurennorthern369

Жыл бұрын

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

What a brisket!!! I have a Weber kettle, but dang, with the cost of beef, i am a bit too chicken to get one on there and then having it come out like leather. 😂 Thank you for all of your knowledge that you share with us!

@SmokinJoesPitBBQ

2 жыл бұрын

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. 👍🏼

Joe, thank you for sharing these great tips and videos with us they are very much appreciated! I am a new subscriber to your channel and I can not stop watching! Take care and God bless! Paul

I also salvaged one from my grandmothers scrap pile back home on the farm and bbqed and smoked on it for years after loved that thing!!

Just goes to show you don’t need the best equipment for incredible cooks Another stone cold classic Joe! Great job

@seanmulligan8182

2 жыл бұрын

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.

@SmokinJoesPitBBQ

2 жыл бұрын

Rest it in your oven. Not misleading 👍🏼

@seanmulligan8182

2 жыл бұрын

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

That was a perfect brisket. I cooked one about a year ago. It was about 6lbs. I didn't have to trim too much because the butcher trimmed it pretty good. Came out great. I could only rest it for about two hours though. That is about all I could take. 😆

@SmokinJoesPitBBQ

2 жыл бұрын

Nice, 2 hours is perfect 👍🏼

Absolute CHAMPION brisket, man 🏆 Wow. Nice work!!

@SmokinJoesPitBBQ

2 жыл бұрын

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

If I was looking to up my BBQ game, you are my go to now. This is incredible. I also use a weber kettle and would love to know to replace some of the bits in it that have worn from use and weather exposure.

Came here for the grill, but stayed for the brisket. Subscribed.

@SmokinJoesPitBBQ

Жыл бұрын

Thanks Jacob. 👍

Love my weber and I love seeing other folks with great ideas. This will be Easter Dinner! Thanks Joe!

I just ordered a new Weber kettle. Can’t wait to try it! Your ‘62 Kettle is awesome! I’m going to keep my eyes peeled for a vintage one now!

Looks great Joe, perfect for those of us in temporary housing situations where we only have a Webber. Btw Mortons Kosher salt has anti caking agents in it Diamond doesn't, doesn't effect seasoning meats etc, but not good for pickling etc. I made the switch years ago.

@SmokinJoesPitBBQ

2 жыл бұрын

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

@clashwithkeen

2 жыл бұрын

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.

@topfeedcoco

2 жыл бұрын

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

I dig that vintage Weber! I started smoking in my 27" Weber kettle with the Slow n Sear a couple of years ago and have never looked back. Amazing how you can dial in the temps with this setup for hours and hours. Hope you do a video of a cook on the restored kettle!

@SmokinJoesPitBBQ

2 жыл бұрын

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

What an amazing find there Joe.....that thing is beautiful. Nothing more classic than the Weber kettle and Kingsford blue...

1962 Weber kettle, can you imagine the fun that's been had around her? Wow. I bought my first one for our family two weeks ago and whilst not having quite the vintage just yet, she truly is magnificent and I intend to pass her down in my will. Thanks for your video.

This looked so insanely tasty! Love the kettle, it's like a vintage car

Love your videos. Just one suggestion you might like to try. If you've never ground your own fresh black pepper before you will be very surprised at how much flavor is lost in the pre-ground stuff. It's the same way with coffee if you want to look at it that way. It wasn't until my 30's that I realized how much of a difference it makes which reinforced to me that we never stop learning no matter how much we think we already know. I like to toast half of my peppercorns as well which adds even more depth of flavor. Also I just recently learned that the major flavor component in pepper gets denatured by sunlight and that's something I've changed as well. I've always had pepper sitting out in glass shakers in direct light coming in through my kitchen window. Not meant as any sort of critique, just thought I'd mention something that I have been super surprised about in recent years that I just never considered before. The more you know. cheers!

@michaelburn2227

2 жыл бұрын

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

@Nirrrina

Жыл бұрын

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.

I don't know what was more beautiful to look at in this video, the brisket or that glorious teal colored weber classic!

@SmokinJoesPitBBQ

4 ай бұрын

😁👊

I really love how you show every detail. Great video

Joe, I love your channel. As always you never fail and are always A+ in my book. I can't applaud enough for this video. Only you could turn out a brisket from a 60 yr old W. Kettle that was going to the dump and look like #1 competition! Great job my friend :-)

@repentandbelieveinJesusChrist3

Жыл бұрын

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

Great video Joe! Always like watching great videos of people using the Weber kettles for smoking instead of a pellet/offset smokers. It makes me feel like I’m not left out by not having a pellet/offset smoker! Do have one question, why did you let it rest for another 12 hours at 150F? I have heard 2-5 hrs rest time….

@hwm613

2 жыл бұрын

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

@jerryk9266

2 жыл бұрын

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.

@SmokinJoesPitBBQ

2 жыл бұрын

Jerry is 100% correct. 👍🏼

@timramer8733

2 жыл бұрын

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

@jerryk9266

2 жыл бұрын

@@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.

Omgoodness this brisket brunch sandwich!!!! Looking fabulous Smokin Joe….the sandwich looks great too!!!!🥰🔥💃🏻

First time seeing one of your videos and I’m so glad I landed on this one. I’m new to smoking and being from Texas, brisket is something I’d love to master. That brisket looked dangerous, definitely going to give it a shot with your vid as a guide!

Hey Joe, well done!!! Been a fan for a while and smoked a few briskets with my weber kettle. Do you mind sharing a bit more about the difference when you are using the weber kettle vs your offset smokers? I found that the temperature is easier to get fluctuated and more difficult to control; also what would you recommend if I don't have a container/ smoker to rest the brisket overnight? lovely video Joe, big fan of you!!! (Y)

@SmokinJoesPitBBQ

2 жыл бұрын

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.👍🏼

@jaysencorbett1855

2 жыл бұрын

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.

@BruceWayne-rb1mb

Жыл бұрын

@@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?

@SmokinJoesPitBBQ

Жыл бұрын

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

@BruceWayne-rb1mb

Жыл бұрын

@@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!

I'm watching this while eating some noodles cause i'm broke af

@william-lloydgarrison

2 ай бұрын

Me too… I got a bowl of Trix

This is my 3rd brisket cook of yours I've watched and I say salute to you Joe and that backyard grass was on point in your submerged tallow cook.🤝🏽🤝🏽

There are plenty of people who make great bbq. Never seen one who is also into old bbq grills. Dude is 360 degrees about his bbq and cooking accessories. Pretty impressive. The brisket looks unbelievable!

@SmokinJoesPitBBQ

Жыл бұрын

Thanks so much Will!🤘

thanks, from Russia.

@SmokinJoesPitBBQ

2 жыл бұрын

Thank you for watching 👍🏼

That is an awesome find, with that Weber kettle. It's like finding a classic car, or an antique electric guitar. The brisket turned out amazing. Cheers, Joe! ✌️

@SmokinJoesPitBBQ

2 жыл бұрын

Thanks Dwayne, it was fun cooking on something so vintage. 👍🏼

That sandwich looked amazing!

That grill went from Zero to Hero in one shot! That brisket really looked great!

I have a 1962 weber kettle as well. I am going to try this!! Thanks for sharing!!

Weber never disappoints...or stalls ..that's why I own 12.. all vintage .....follow the smoke 🔥🔥🔥💨💨💨💨

Nice job on the brisket! Loved the sandwich, Joe! You put it all together! Awesome!

@SmokinJoesPitBBQ

2 жыл бұрын

Thank you for watching!🤘

I love that ice-chest idea to house drinks and beer in! That's a really good one.

Great looking brisket Joe. Thanks for sharing 👍🏽

@SmokinJoesPitBBQ

2 жыл бұрын

Thanks Andre!

You, sir, are a master! Incredibly done sir!

Love the vintage Kettle!!!!!

Wow! That kettle is a gem!

My mouth won't stop watering!!

Yum! These look delicious 👍🏼thanks for nice sharing.

Great job! Looks delicious! Excellent on saving the grill! ✌️

The versatility of a weber! Nice job.

That's amazing! Been wanting to try doing a long cook on the kettle.

Outstanding !!!!!!!!

Smokin' Joe knocked it out on this one...O' yeah! Thnx for sharing Joey.

Love that color of the Weber. Great Looking Brisket!!

@SmokinJoesPitBBQ

2 жыл бұрын

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

Hello Thankyou for the great information on barbecuing. I can tell that you are a very nice person with a passion for what you do.I can't wait until the warmer weather to try some of your methods.

What a satisfying mouthwatering video too watch, going to try on my 1983 Weber kettle

Looks FANTASTIC!!!!!!

i am in love with that weber i have a 58 weber a 68 and a 72.. thats so cool . as a young lad i watched my grandpa cook briskets on the weber and i was hooked..

@SmokinJoesPitBBQ

2 жыл бұрын

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

@ScottysBackYardBBQ

2 жыл бұрын

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

Love the channel and what you prepare looks amazing. In a previous episode you mentioned you are in Fabens, TX and I wanted to let you know I grew up in Clint, TX and graduated from Clint High School in 1983. Great to see someone from our neck of the woods doing well. Keep up the great work!

@SmokinJoesPitBBQ

2 жыл бұрын

Very nice! I was in Fabens but I live on the far east side. I'm still really close to the lower valley. Thanks for watching 👍🏼

I repaired my 1984 Smokey Joe added 3/8" carriage bolts for legs and rigged a nice small puppy size SS bowl for an ash catcher , used small binder clips on the legs to hold the ash catcher ..... its so seasoned and just chugs along with out skipping a beat. They were of a heavier gauge of steel back in the day and I'm loving that these kettles are so versatile and so easy to maintain temps & clean up is a snap. They last forever as seen by your great video and my own resurrection of the Smokey Joe. .Superb job on that brisket....No doubt your an experienced pitmaster 1st class !! Excellent production , clear, concise, lighting excellent, ......... Mouth watering vittles there Joe !! 👍

That was a mean looking brisket, and that brunch sandwich could steal my heart. Awesome job joe!

@SmokinJoesPitBBQ

2 жыл бұрын

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

Love your briskets. I've smoked so many briskets myself this year but I gotta say, it's really taking a toll on me health wise. I've never really hear you talk about health but I'm sure we're not supposed to eat too much of anything really.

@94burb1

Жыл бұрын

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

That was a great cook. That looked so so good. That kettle is awesome. And the egg!!!!!!

@SmokinJoesPitBBQ

2 жыл бұрын

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

Absolutely fantastic!

That's an awesome brisket considering the tools, very very decent. I've been doing this method for years when I had to go without a smoker and I have to say you did a fantastic job.

Thats the most beautiful brisket trim i ever saw!

absolutely wonderful!!

Joe thank you so much for this video. No better video on brisket on a kettle. You da Man. Thanks for the inspiration.

@SmokinJoesPitBBQ

4 ай бұрын

Glad you enjoyed it

Only Joe can smoke this many briskets and have it come out different and done in a new in a new way every time. Fresh AF channel.

That looks delicious. Thanks for sharing.

Great looking brisket! Had I seen this when I started my bbq journey I might have started earlier than I did.

Simply awesome, I always thought that it isn’t the tool that makes great food but the man using it. That sandwich…oh my

@SmokinJoesPitBBQ

2 жыл бұрын

Thanks so much bro!🤘

This is the best BBQ video I've ever seen. I learned so much. You are a master. Also, I have a weber the same size. thank you.

@sheldonfeuer7865

Жыл бұрын

I couldn't agree more! I watch so many of these vids cause I love my weber kettle, but yes, this is the best I've ever seen as well.

You dun guide! All of old traditional BBQ guys appreciate what you do!

Looks amazing!

That is one beautiful brisket, I am def gonna try that! Thanks for sharing this!

I have been using my Weber Kettle using that offset method. I did make a baffle that I place on the grate between the meat and the heat. My Weber is about 20 years old and still looks pretty good considering the tremendous use it gets. I also place an aluminum pan filled with water, some vinegar, and some apple juice below whatever meat I am smoking. It acts as another baffle of sorts and over time the water mixture does create some steam and keeps it a little moist in there. Not sure if it does much but I feel good about it. The only concern I have is that the grill has a relatively small smoking area. I usually like to do 2 Boston Buts one side is the picnic, and they barely fit, but when done they are a work of art. Its difficult to control the heat sometimes, but for the most part even when the heat fluctuates, everything comes out perfect. That Weber Kettle may be the best grill of all time and they barely changed the design...That says alot. Thanks for the great videos man.

Absolutely great video.

simple ingredients. glorious