I'm totally hooked on all your vids lately. Just bought my first Webber Kettle this morning from Market Place. Can't wait to get started!

@LownSlowBasics

2 жыл бұрын

Cheers mate! Very nice 🔥

Thanks mate. I am restoring a 1976 weber kettle and just bought the slow and sear kit you linked. Can't wait to fire it up!

another top video mate - I'm always using tips and techniques that you mention, makes my cooking experience so much better 💪🏻

@LownSlowBasics

2 жыл бұрын

Thanks mate! 🔥

mate ive been using your vids as a guide for all my weber cooks so far since i bought it recently. bloody brilliant.

@LownSlowBasics

2 жыл бұрын

Cheers mate!

I can’t get enough of your cooks Making the webber cook easy. Luv it

@LownSlowBasics

2 жыл бұрын

Thanks mate 🔥

Did my first Brisket (1kg) in my Jumbuck kettle yesterday after watching your vid on cooking a flat in the kettle. This vid will def be my reference for the next time when I will do a bigger brisket. Love your vids man. Great info.

@LownSlowBasics

2 жыл бұрын

Thanks mate

Stunning brisket mate!! Your a machine with that Weber mate!! Your videos are just always top notch!!

@LownSlowBasics

2 жыл бұрын

Thanks legend

Absolutely beautiful as always. I’ve learnt so much from you’re videos so much depth and explanation keep it up 🤘🏻🤘🏻

@LownSlowBasics

2 жыл бұрын

🙏🙏🙏

As someone who received a friend's Webber, having zero bbq experience, understanding some of what my mate was telling me but being visual, this video & links are unreal. Appreciate you

@LownSlowBasics

2 жыл бұрын

Thank you mate!

Really good video, thanks mate and also the links

Great stuff mate just subscribed good luck from Ireland 🇮🇪 looking forward to watching your vid’s 🍺☘️

@LownSlowBasics

2 жыл бұрын

Thanks so much mate! 🇮🇪☘️

Greetings from the United States! I always enjoy your videos Aaron!

@LownSlowBasics

2 жыл бұрын

Thanks so much.

this is probably the best brisket i've seen on YT... prove me wrong!!

@LownSlowBasics

Жыл бұрын

🙏

Happy I found your channel! 👍🏼

My wife won me a kettle last week and I haven't stopped watching and cooking in it since! Love the great videos

@LownSlowBasics

2 жыл бұрын

Oh nice! Awesome score.

Nice work mate. Looks sensational

@LownSlowBasics

2 жыл бұрын

Thanks mate

Wow, looks good 👊🏾

Great video. Cant wait to do another brisket on the Weber.

@LownSlowBasics

2 жыл бұрын

Cheers mate

Your a bloody legend Aaron!

@LownSlowBasics

2 жыл бұрын

Cheers mate 🙏

Wow. Thats changed the way you can whip up a brisket. Cook the day before and serve the next day 👌🏻 Killing it mate👍

@LownSlowBasics

2 жыл бұрын

Cheers mate, helps heaps if you got a hectic day for when it’s needed 🔥

My brother this is a bad ass cook I have never smoked a brisket in a weber grill before thks for the video I'm going to have to try this one for sure nice cook

@LownSlowBasics

2 жыл бұрын

🙏🙏

My first brisket was on a Weber kettle and it turned out great!

@LownSlowBasics

2 жыл бұрын

That’s awesome!

great vid mate, even though I've seen your previous brisket videos I learned some new tricks this time. I've always struggled to serve brisket the same day to guests so keeping it in the oven overnight is a great idea

@LownSlowBasics

2 жыл бұрын

Definitely give it a shot!

@travellinggc

2 жыл бұрын

@@LownSlowBasics Do you have the oven on, or does the heat from the Brisket warm the oven up to the right temperature to let it sit for so long

@LownSlowBasics

2 жыл бұрын

@@travellinggc you need the oven on at 160f/70c

@lindalawton8450

Жыл бұрын

@@LownSlowBasics how long can you hold it like that?

10:37 phew! Scared me for a second. I thought would have had to wait till tommorow to see you slice it up

@LownSlowBasics

2 жыл бұрын

🔥

Great video. Thanks! 👌

@LownSlowBasics

2 жыл бұрын

Cheers mate

Cooking a brisket right now on my kettle. First time doing one with the slow n sear

@LownSlowBasics

2 жыл бұрын

Nice one!

Top video again man.

@LownSlowBasics

2 жыл бұрын

Thanks mate!

Smoking a brisket today with cherry wood and heavenly hell rub! Thanks for the vids bud!

@LownSlowBasics

2 жыл бұрын

Most welcome mate!

Awesome video mate

@LownSlowBasics

2 жыл бұрын

🙏

Nice. I just pulled my brisket off the Weber Kettle. Letting it rest right now as we speak. Brisket looks great. I did the foil boat method this time to keep the crusty bark.

@LownSlowBasics

2 жыл бұрын

Oh nice! Love that method.

Another great video mate! Would you be able to do a brisket video using the Weber Charcoal Diffuser Ring?

@LownSlowBasics

2 жыл бұрын

Thanks mate and yep can try get one done.

This man the goat soooo helpful

@LownSlowBasics

2 жыл бұрын

🙏🙏

Looks like Ill be taking a trip down to Austral early in the morning to grab a brisket and give it a go! Awesome video as always mate

@LownSlowBasics

2 жыл бұрын

Very nice!

@kynansecondname7993

2 жыл бұрын

@@LownSlowBasics when you say you hold it over night in the oven at 70c? for 22hrs. would this not cook anymore simular to a sous vide cook?

great videos. keep up the good work

@LownSlowBasics

2 жыл бұрын

🙏🙏

Awesome work mate. I've got a brisket in the GMG as we speak

@LownSlowBasics

2 жыл бұрын

Perfect 👌

Great video as always. Would be good to talk through the management of your heat more as it's definitely the part most of us struggle with the most. Understanding when you close the bottom vent and to what point once you get to certain temps would be amazing.

@LownSlowBasics

2 жыл бұрын

Thanks mate, I’ll try deep dive into it more in future videos. Thanks for the feedback.

Awesome vid mate. Geez that looked so juicy n tender. Cheers Aaron.

@LownSlowBasics

2 жыл бұрын

Was very tasty. Cheers mate

Gorgeous mate!

@LownSlowBasics

2 жыл бұрын

Thanks mate

Awesome mate

@LownSlowBasics

2 жыл бұрын

🙏

I used the snake method in my weber for a 16 lb brisket last week. After having some for entrees, the leftovers were used for sandwiches & tacos. The last bit went for chili meat. I really must get those SNS inserts!

Awesome stuff mate that’s an epic brisket on a kettle, the snake method has always done the job but think it might be time to invest in the slow and sear method, that’s looks a real go er, and 10 hours cook is awesome, love ya work mate

@LownSlowBasics

2 жыл бұрын

Cheers mate, yep I love the SNS. It’s perfect for reverse searing too!

@Griggs2529

2 жыл бұрын

@@LownSlowBasics just picked up a tomahawk from the local for dinner and the reverse is perfect 👍🏼

Love it!!!!

@LownSlowBasics

2 жыл бұрын

Thanks mate

Just got a Weber kettle for Black Friday perfect timing bro

@LownSlowBasics

2 жыл бұрын

Awesome!

Great vid mate...what's your opinion on soaking your wood chunks overnight and putting them on the briquettes directly?? Any value on a longer burn time?

Another great video mate… convinced me to go and buy a slow and sear. I have the Weber 26” but was able to find a SnS in Australia. Thoughts on using the slow and sear vs snake method?

@LownSlowBasics

2 жыл бұрын

Thanks mate! I seriously love the SNS. Especially with the inbuilt water pan it makes temperature control much easier. Great for reverse searing too.

Great video. Even better that it was being topped off with Jon Pardi

@LownSlowBasics

2 жыл бұрын

🔥

Black onyx beef in any cut is great 👌

@LownSlowBasics

2 жыл бұрын

So true 🔥

Wow never heard to leave it in the oven over night, I’ve been trying to figure out what to cook for Christmas lunch and cooking it the day before would help a ton!! Will this trick work with other meats as well? And how long do you think it can sit in there?

Hello, I like al ot your video's. They are very helpfull to learn how to smoke a brisket on a webber kettle. You use a brisket charcoal basket shown in your video and a nice drip basket. I can not find those on the internet. Do you have link to these assecoires?

@LownSlowBasics

2 жыл бұрын

Should be a link in description

Nice looking packer! I personally prefer a Weber 22 smoking mountain bullet with a DigiQ x2 for big events. Packers can be challenging but if you let them rest, they will yield the best results. Much bbq love my friends!!!

@LownSlowBasics

2 жыл бұрын

Cheers mate!

Super informative Az! Love the info. Pity the slow n sear setup cost 3.5 times the amount of ur 2nd hand webber! Tis the price we pay, but it should last. Love the holding info too. Cheers!

@LownSlowBasics

2 жыл бұрын

I know right lol! But seriously amazing quality, can see why.

Reckon the slow’n’sear is the best Webber accessory I’ve bought. Two questions: 1). Smoking wood on top of the grill… is that because it doesn’t fit in the s’n’s with the charcoal… does it matter where you put the wood? 2). How nice did the kitchen smell after running brisket overnight? Thanks again for another great video.

@LownSlowBasics

2 жыл бұрын

You could probably fit the smoking wood in there, but it works just as well having it on the grill then you got more room for fuel anyways. Oh man the house smelt amazing 😆

Hello new to your channel great video I been deciding to get the low and sear seen many people use them and look like great results from it. Get great video coming. And by the way what kind of knife was that?

@LownSlowBasics

2 жыл бұрын

Thanks mate! It’s the Dalstrong brisket sliced :) 14”

Bloody hell you know what you’re doing on a Weber and even I’ve learnt a lot from ya, I often see near new webers advertised on market place and I reckon it’s cos they don’t research how to use em properly, then they burn their meat and probably wonder what all the hype is about cooking with charcoal, lucky for us cos we get to buy them at half the price lol, cheers brother, also just jumped online and bought the grill gun, pricey but awesome

@LownSlowBasics

2 жыл бұрын

Very nice mate! Grill gun is handy as.

@warrenbell1158

2 жыл бұрын

Agreed! Picked up a 93 model off the side of the road - little banged up! But thanks to this channel - mate there's nothing we can't do in the Weber!

Of all the briskets I’ve cooked black onyx is by far the best every time

@LownSlowBasics

2 жыл бұрын

Agreed. So good hey.

Thanks for the oven idea. Was wondering how it should hold up in the oven overnight.

@LownSlowBasics

2 жыл бұрын

Most welcome mate.

I have a billabong kettle can i do this smoke brisket in that, your brisket looked so good

@LownSlowBasics

2 жыл бұрын

Yep sure could.

Nice bro. Got a lamb shoulder and rolled brisket on the bronco today 😎👌 following your shoulder vid tutorial. Do you think holding it makes it any more tender? That flat looked super moist.

@LownSlowBasics

2 жыл бұрын

Nice mate! Hrmm not a huge difference if any.

Nothing hits as hard as cooking on Weber. Just did a small brisket 1.3kg because i have the house to myself. Great tips mate! The best thing about the webber is figuring out new tips and tricks and plus. The more beers you drink the better it cooks...its weird how the Weber gods work. Anytips on a brisket without the 10+ cooktime?

You make greatly informative videos! I'm currently smoking a prime 13-pound brisket today using the snake method and no water pan in a Weber Kettle. Temperature right now is 252 degrees and has been steady of a few hours. The internal temp of the brisket is 158. It's only been on the grill for 5 hours. Surely it hasn't hit the stall has it? I see juice on top of the brisket. Do I leave it alone?

You are a good cook. I love the Weber videos, that's what started me watching you. I have fourteen kettles, pretty much one or more of each, so that would draw me in. But I would like you to do some sides and salads, just to round out the meal. I would guess that you know how to do that. And a clockwise fire on the SNS? You must be down under, in the Northern Hemisphere we burn counter clockwise.

@LownSlowBasics

2 жыл бұрын

Thanks so much mate! Yeah we do things backwards 😆. Got a few sides videos but definitely need to do more. We post a few more “recipe” type sides on our Facebook & Instagram.

Great video! With the wood, do you always place on grill or on coals? Or doesn't matter? Do you wet the wood?

Hi, I have almost everything prepared to make a Brisket Whole Packer 5Kg on the Weber Kettle. But I cannot find this drip pan you use in the video. I live in Holland and I search all websites. Only in Australia or USA I can find this. Is there another way to replace this drip basket with another technique? I have the Slow and Sear- with water pan, but missing the drip basket you use. Your video's are great!

Can you share the probes and other temperature equipment you use?

@LownSlowBasics

2 жыл бұрын

Sure can, it’s the inkbird ibbq4t and the IHT-1p instant read :)

Awesome cook mate. Have you ever done a chuck roast?

@LownSlowBasics

2 жыл бұрын

I have for pulled beef and burnt ends :) check out our older videos. 💪

Would love to see a butterflied chicken done on a Webber

@LownSlowBasics

2 жыл бұрын

I’ll see what I can do.

Looks bloody good. Do you prefer fat cap up or down in the kettle?

@LownSlowBasics

2 жыл бұрын

Thanks mate, usually fat cap up but I personally don’t find there’s much of a difference

Great video mate - how long would you normally rest if you were going to serve the same day?

@LownSlowBasics

2 жыл бұрын

At least 1 hour :)

You have convinced me that my Webber Q simply can’t cut it for smoking. It simply doesn’t work at low temps. Would you recommend the Webber kettle or the smokehouse? I would love to see a video of the pros and cons of both.

@LownSlowBasics

2 жыл бұрын

I’d try pick up a second hand Weber first and go from there :)

Wouaw 👍👍

@LownSlowBasics

2 жыл бұрын

🙏

Which is better when it comes to an even cook, and grill temp management, the slow n sear or the snake method?

@LownSlowBasics

2 жыл бұрын

Great question, i've had best results with the SNS

Hey Aaron awesome vid! This just got me real keen to give one a crack. Just wondering how long you held it in the oven for?

@LownSlowBasics

2 жыл бұрын

Hey mate was around 22 hours!

@matbennett6737

2 жыл бұрын

@@LownSlowBasics legend thank you!

that looks delicious. There was quite a bit of juice in the foil when you opened it up - did you keep all of that in there when you wrapped it back up to keep warm in the oven?

@LownSlowBasics

2 жыл бұрын

Sure did :)

How do you.keep the slow n sear so clean?😯 mine turned deep purple already or like it was burned with a torch

@LownSlowBasics

2 жыл бұрын

It’s new 😆

Do you have a preference when it comes to doing a point end or a flat? I’m going to austral to buy a brisket but I don’t know what’s better or worse etc

@LownSlowBasics

2 жыл бұрын

Personally I prefer a point end. Much more intramuscular fat in there and a bit more forgiving.

Why do you control airflow through the bottom vent? I usually use the top vent just for ease of use and visual cues. Thanks

@LownSlowBasics

2 жыл бұрын

My theory is that the air comes in through the bottom, that’s going to affect your air flow the most. If you leave the bottom open and control with top you’ll potentially choke your fire, just my theory but if it works for you, stick with it 😀

I’m new to this awesome endeavour. When you discussed wrapping, you mentioned butcher paper, foil or boating? Is that right? What does boating refer too?

@LownSlowBasics

2 жыл бұрын

Hey mate, boating is basically wrapping in foil but leaving the top open/exposed.

Well thanks for that. My one attempt at brisket was not good. It's is a weird cut of meat. Very grainy and if you don't cook it right, it's a disaster. I'm going to try it again per your instructions. Lastly, if you talk to a Texan, you need a smoker to cook brisket correctly, but I don't have any room for a smoker but I do have a nice Weber. I really appreciated your video. Thanks again from Idaho. I can't wait.

@LownSlowBasics

2 жыл бұрын

Thanks mate! Let us know how you go :)

@rastaman7140

5 ай бұрын

I’m a Texan born n raised, yes an offset is preferred but a weber kettle could the do job as well.

Hey mate just out of curiosity what is the work bench setup you’ve got? Looks like the perfect prep station

@LownSlowBasics

2 жыл бұрын

I can’t find the link anymore but it’s from the MyDeal site.

Hey mate, I’m finding it pretty hard to light a small amount of coals in a chimney. Would it be okay to bury a few fire lighters in the corner of the SNS to light a few?

Wow the slow and sear is more that I paid for the Weber grill

@LownSlowBasics

2 жыл бұрын

Yeah still good bit of kit though.

Awesome cook! Brisket looks insane. I've started doing small (1.5-2kg) brisket points on my Weber just with the old snake method and they're by far the best things I've ever done on it, even if the quality is 60-70% (being generous) of what you're producing. Question about the smoking wood method you use - You put these on the grill but not directly on the charcoal? I normally use apple wood chunks and I get a nice blue smoke consistently but I recently switched to hickory (looks like machine cut pieces) for the last cook in the weekend and I got some big white (bad?) smoke on this wood - only while it was lighting - before settling back into the blue smoke. Meat was unaffected but it freaked me out a bit. Should I cut it smaller and rest it on the grill above the charcoal instead of being directly touching it?

@LownSlowBasics

2 жыл бұрын

Hi mate, you can do that, also make sure the wood is good quality and well seasoned too :)

@sepsism138

2 жыл бұрын

​@@LownSlowBasics Thanks for the reply mate, much appreciated. Hopefully it's good quality! I just bought a big box of hickory from the local BBQ shop. I'll try that wood-off-charcoal method next time. Another question for you, I'm purchasing a slow'n'sear (2.0) soon. Is the drip tray necessary? You mention in the video it might help airflow?

@LownSlowBasics

2 жыл бұрын

@@sepsism138 it does help direct the air through the baskets. It’s probably not 100% needed but I’d definitely get it if you can.

@sepsism138

2 жыл бұрын

@@LownSlowBasics 🍻

Amazing as always, Aaron. Just wondering how to keep it overnight in the oven, what's the process? Can I also use butcher paper instead of foil in the oven to help keep the bark? And what should the oven temp / mode (fan forced? etc?) be? (Sorry for all the qs!)

@LownSlowBasics

2 жыл бұрын

All good mate, I personally haven’t done it with butchers paper but I don’t see why you couldn’t. It’s literally just setting the oven to 70c and leaving it in there which holds it at an ideal eating temperature until you are ready to serve. Most ovens lowest settings are 70c. But as long as it’s below 90c you should be fine so it doesn’t over cook the brisket.

What is the probe you use to monitor pit temperature? I have a digital probe for my meat but can't seem to fond a probe for the pit...

@LownSlowBasics

4 ай бұрын

Check out the inkbird link in my description 🤘

Great cook man! Can I ask what temp the oven is to hold the brisket overnite ? Is it a safe temp and does it also not continue cooking ? Cheers and loving your content 👍 Steve

@LownSlowBasics

2 жыл бұрын

Thanks mate! 70c/160f was the temp. Great temp so it’s hot enough to serve without over cooking.

Did the kettle settle around target temp straight away with this setup? Or did you need to wait and use the vent to hit target before starting the cook?

@LownSlowBasics

2 жыл бұрын

Hey mate! No it’s still much like other setups where you need to wait.

@pigloaf3283

2 жыл бұрын

@@LownSlowBasics Thanks!

Great video man as I always. How would you serve this brisket with?

@LownSlowBasics

2 жыл бұрын

This went into some brioche rolls with other toppings 👌

👍👍 I just found my new home self defence system for when the zombie apocalypse starts

@LownSlowBasics

2 жыл бұрын

😆😆

Nice video guys but the background retaining wall on an angle is killing me haha.

@LownSlowBasics

2 жыл бұрын

I can’t wait to get a proper bbq studio lol

did you brine your meat before dry rub? Also, does it matter where the top holes outlet is...i notice yours is over the meat..is there a reason? Can you smoke on top of the lower steel griddle plate and rack provided in the link below rather than the higher grill top?

@LownSlowBasics

2 жыл бұрын

No brine. I like having holes above meat as it allows the smoke and heat to pass through the meat. I believe you can smoke on the bottom one too.

How big is your kettle? I have two 22’s, 18, and a 14. Kicking around grabbing the 26 for the bigger jobs like this. Does the slow and sear fit in the 22?

@LownSlowBasics

2 жыл бұрын

22”

Where did you get your prep table?

@LownSlowBasics

2 жыл бұрын

On the MyDeal website

Have you done any Smoked Whole Fish videos??? Snapper etc Or Char / Smoked?

@LownSlowBasics

2 жыл бұрын

Not yet, hoping to soon.

@mountainconstructions

2 жыл бұрын

@@LownSlowBasics Cheers mate Cos you're gonna be the man for the job :-)

Hey mate how do you open up your bags or briquettes with such ease haha. What’s the trick to it?

@LownSlowBasics

2 жыл бұрын

kzread.infoHbouNUo7oZE?feature=share

@bobdunne9635

2 жыл бұрын

Legend cheers mate

Do you cook the brisket fat side up or down on a weber kettle?

@LownSlowBasics

2 жыл бұрын

I always do up.

would the uheated coals release the chemical smell.....would it be better to use burnt charcoal in stead of heat beads?

@LownSlowBasics

2 жыл бұрын

No, when they’ve been pre heated they catch without letting off dirty smoke. Same as using minion method

I see a lot of people using slow n sear, is this better than snake method?

@LownSlowBasics

2 жыл бұрын

Personally I do prefer it.

What temp do you run your kettle at mate, is it around the 275-300 mark?

@LownSlowBasics

2 жыл бұрын

Sure is.

Get access to special perks by joining as a channel member! Click the "join" button to learn more or check out membership video out here: kzread.info/dash/bejne/eHZ2q6x7gLzRfLg.html

Have you done a video using a beef blade?

@LownSlowBasics

2 жыл бұрын

Not yet.

@task82

2 жыл бұрын

@@LownSlowBasics Would love to see you work your magic on a cheap beef blade from the supermarket.