WOW... I have the exact same grill and I live in Minnesota Mille Lacs area... and I cook brisket on my grill too ..love it ... while the entire nation is drying up with water shortages and record heat waves and earth quakes and hurricanes ,we're loving it here and don't have to worry about all that!!!

Great brisket, looked very good and tender!

Fantastic video . The brisket looked amazing

Great vid. Simple and plain. I love it!

Thank you for this video. Today, I am making my first brisket attempt. The simplicity of your video allowed me not to second guess myself. Thank you again!

Great job with preparation n cooking.

Love the paper improv. Great idea

The train lmao. That looked great I’m gonna give this a try this weekend.

I needed this video today is the 4th of july and I have a chargriller but not the offset smoker so this technique is invaluable thank u.

@sport-flooutdooradventures4066

3 жыл бұрын

Thank you Jose. Hope all goes well!

@johnozolnieks5904

3 ай бұрын

Get the fire box for your grill.

Char grillers good. Could do with some lava lock on the edges of the lid and hi-temp silicon around the stack, but it holds Temp well

I got a chargrill and I'm about to cook my beef brisket the same way you did thank you for the idea

@sport-flooutdooradventures4066

3 жыл бұрын

Hope it turns out great for you Rickie!

@lawrencefunderburk8214

3 жыл бұрын

How did it turn out

@rickiewhite9396

3 жыл бұрын

I love it

Great video sir

Have the same grill man! Char grillers are great! Super good quality for a great price. Great video man!

@nunya8048

2 жыл бұрын

We use them on towboats...3 times a week to feed 8 guys and one grille will last us bout a year to year and half... And for the price that these simple grills are they have out lasted other grills in its catagory that are priced way higher.... have used my kingsford handfull of times at home and its already falling apart and it was double the price!!!

@sport-flooutdooradventures4066

2 жыл бұрын

Thanks Kevin! You can't go wrong with the CharGriller.

the outtakes!! We live just s few blocks from tracks so that's a normal afternoon for us too!

Getting a late start, by that time of day I usually got a nice crust formed when I smoke a brisket

Hi, just thinking about getting into smoking. I have the same exact grill and haven't found many people smoking on it. Found this video very helpful. Just wondering, how often were you putting the wood chips in? Thought you'd need more for the smoky flavor or seems like your just baking it.

@sport-flooutdooradventures4066

2 жыл бұрын

Hi Josh. There is a good bit of smoke already coming off the Kingsford charcoal, but lately I'm taking some wood chips and letting them soak in water and putting a few of those on the hot charcoals every hour for a little more smoke. Thanks for watching!

I'm a newbie, dumb question but how did you get it to 250 temp? I put my charcoals in for like about 15-20 minute and its been staying around 400-500. I've been adjusting the top and side vents but its staying around 400 now.

@sport-flooutdooradventures4066

3 жыл бұрын

Thanks for the great question. I’m only keeping about a dozen or so charcoals going at a time. It takes a lot of checking to keep the right amount of coals burning to keep the temp steady but it’s worth it!

@YoooPatrick

3 жыл бұрын

@@sport-flooutdooradventures4066 thanks imma play around with this during the week.

I have a 3 pounder I wanna cook on my grill..How many hours do you suggest I cook it for..

I'm a little late, but how often did you add/ change the charcoal on this

Using a charcoal snake produces tender and juicy brisket while smoking the meat evenly. Wrapping it at 170, continue to smoke to 205. Pull it out put it in a empty air tight cooler, let it rest to 160.

Good grill.

What was the total cook time? How long did you leave it wrapped in the towel?

@sport-flooutdooradventures4066

3 жыл бұрын

Hi Charisma. Total cook time was about 10 hours. 6 unwrapped and another 4 wrapped. I let it rest about 40 minutes. I wanted to let the internal temperature drop from 200 degrees F to 150. Thanks for watching!

Just got into low and slow cooking. Using the same char grill. No side box. Would love to see more videos with cooking on it. Pumped out a couple pork butts for Father's day. Turned out awesome

@thomasring9629

2 жыл бұрын

⁸8

I have that exact grill.Throughout the cook how many times did you have to replace the charcoal to maintain temperature?

@sport-flooutdooradventures4066

3 жыл бұрын

Hi Lemarcus. Thanks for checking in. I'm feeding a few charcoal briquettes on that grill about every hour to maintain temperature. I know those new pellet grills are less hands-on but I like hanging around my old school grill.

@biga5774

3 жыл бұрын

I got the same grill and was wondering this as well. Charcoal briquettes it is

@tritontransport

3 жыл бұрын

@@sport-flooutdooradventures4066 try a good brand of lump hardwood charcoal it will burn hotter and much longer

@phillyscorpio3804

2 жыл бұрын

@@tritontransport was just about to say that, great point!

Love the train authentic all looked real good except I would cook mine 2 or 3 more hours

@sport-flooutdooradventures4066

3 жыл бұрын

Thanks Lonnie. I'd have gone another 2-3 hours but the crowd showed up hungry!

Hi great stuff by the way , can u tell me total hours smoked and time signatures when you turned it fat side up and when you wrapped it ?

@sport-flooutdooradventures4066

3 жыл бұрын

Hi Albert. I smoked it fat side down at 225 F for almost 6 hours and got the brisket internal temp to 168 F. Then I wrapped it and flipped it to fat side up and went another 4 1/2 hours at 250 F and got the brisket internal temp to 200 F. I then let it rest 30-60 minutes wrapped in a towel. Hope this help!

@lvfdb14

3 жыл бұрын

Thanks a bunch

How many times did you add lump of charcoal or charcoal within those couple of hours

@sport-flooutdooradventures4066

Жыл бұрын

Thanks for watching. I'm checking and adding charcoal every 45 minutes to and hour.

Well... he made that look easy

The train killed me 🤣🤣

Have the same grill so this video was very interesting thanks have you smoked a turkey or a ham before?

@sport-flooutdooradventures4066

3 жыл бұрын

Thanks gamer. I've smoked plenty of turkeys before. I always soak them in a brine ahead of time first and them smoke them. Good eats! Haven't tried a ham yet.

@49erfaithful86

3 жыл бұрын

I'm so glad you asked this question. My brother and I are looking to get into this kinda stuff, and deep fried Turkey was our thing before. I didn't even think about smoking a turkey this whole time lol as soon I read "plenty of turkeys" in the reply I was all smiles! Haha

Awesome video, looks great Question, have you ever tried the snake method of charcoal in the rectangular grill??

@sport-flooutdooradventures4066

Жыл бұрын

Hi Doug. I have not tried the snake method but I definitely should. I've got a bad habit of lifting the lid and checking the coals way too often. I will try this. Thanks!

@desloshernandez

2 ай бұрын

Can I use the snake method in this type grill

love the sound of that Very Thrush singing in the background :)

@sport-flooutdooradventures4066

2 жыл бұрын

Thanks for identifying that bird song. I've been wondering what kind of bird that was!

@jasonkelsey3441

2 жыл бұрын

@@sport-flooutdooradventures4066 "Veery Thrush" - sorry, typo in my original comment.

Have the same grill. Thinking about getting the bolt on offset for it but it's $75 by me

@joekilroy2965

3 жыл бұрын

I have the offset, it works gr8

@sport-flooutdooradventures4066

3 жыл бұрын

I've got to get one of those! Definitely.

What part of Minnesota ?

Did you have hot coals under the foil pan that had water in it or just hot coals on the side?

@sport-flooutdooradventures4066

2 жыл бұрын

Just hot coals on the side. Thanks for watching!

@d-ro249

2 жыл бұрын

@@sport-flooutdooradventures4066 thank you.

good show.

My Grandfather made BBQs out of old steel drums turned sideways, lined the bottom half in firebrick covered in kiln cement, had an index card sized adjustable air flow door at the bottom on one end, and a 2 1/2 inch smoke stack out the top of the other end. A sheet of expanded metal made a grill across the whole thing, supported on the bricks. Had a spot for a rotisserie skewer with an electric motor about a foot from the air flow end. He made the one we still have and use in 1978. Used to make our family recipe BBQ sauce in small batches and sold it all over the state. In all these years, I don't believe any of us ever tried to make a smoked brisket.... Gods know we cooked everything else on it over the years. Paper, wood, and charcoal only. Never used chemical starters. Most foul stuff on earth. Chokes out the neighborhood and makes the meat taste like gasoline... So very glad to see someone show how to do a smoked brisket on a charcoal grill. Going to try one this weekend!!!! I came into about four trash cans full of apple twigs and branches from a friend's trees, and that should make some mighty fine smoke flavor!!!! Thanks for the great vid!!

I have the same grill except it's the gas and charcoal combo. I don't even use the gas side. Lol

@k7in846

3 жыл бұрын

That’s cool having the option of both, looks like a good brand

@Fiftyss

3 жыл бұрын

I know exactly which one you’re talking about. Owned it for 6 months now, I’ve yet to use the gas side lmfao

Question before rapping in paper do you spray her down again with the Apple cider vinegar? And if so how much? Thank you

@sport-flooutdooradventures4066

3 жыл бұрын

Hi j p , I did not spray this one down before wrapping it but I like that idea and am going to try it on my next brisket.

I take it that you can’t taste the mustard flavor after it gets cooked? Could I use brown mustard or something else for the seasoning to stick?

@sport-flooutdooradventures4066

2 жыл бұрын

I was surprised that we couldn't taste the mustard after cooking. I'd definitely try brown mustard. It should be a nice binder for your rub and add a little more flavor. Thanks for watching!

How long did you let it rest ?

@sport-flooutdooradventures4066

2 жыл бұрын

Not even an hour. I should have let it rest longer but I had a hungry crew show up at the house.

Doesn't really seem like alot of charcoal. Do you add in every hr. And how you not getting bad smoke

@sport-flooutdooradventures4066

Жыл бұрын

Yes, you definitely need to be around to add charcoal to keep the temp just right. About every hour or so. Thanks for watching!

Made my first brisket today. Unfortunately the thin part came out dry, but was still edible, the flavour was there, just barely any moisture. The thick part however came out very good, moisture and tender with alot of flavour

@kirkstinson7316

3 жыл бұрын

You need to spray it (cider vinegar and water is good) and you need to rotate it so the thin end isn't always toward the fire

First time smoking brisket using side box mesquite wood temp stayed between 400 500 side box left open regulate temp

Should trim it the night before and season it over night in the fridge 👍 then toss it on the cooker in the morning

@sport-flooutdooradventures4066

3 жыл бұрын

That should add more flavor!

@tritontransport

3 жыл бұрын

@@sport-flooutdooradventures4066 yes it does. It seems to let the seasoning soak into the meat and fat a little bit instead of the flavor just being on the surface 👍. Some people say it will dry out the meat and it could if seasoned too far ahead because the salt can start to draw moisture from the meat but that’s because they do it way too long like 12 to 24 hours ahead. By seasoning it over night I mean do it right before you go to bed before getting up 6 or 8 hours later to toss it on the smoker.

Should have kept it about 2 hours more on the grill before wrapping it.

@sport-flooutdooradventures4066

Жыл бұрын

Thanks Jonny, I'm going longer next time.

Instead use extra virgin olive oil for mustard

I'll smoke my brisket naked for 5 hours then wrap and smoke again for 3 more hours and let it rest for 3 hours then cut it.

@sport-flooutdooradventures4066

2 жыл бұрын

Thanks Erik. I should have let mine rest longer, but folks showed up and they were hungry!

Hi god bless

Why don’t you cut it into quarters or just a half it will cook quicker and taste the same

Cook the fat down and make tallow

This brisket looks dry as shit.

Trimming off the fat is against the law!

@sport-flooutdooradventures4066

Жыл бұрын

Hey Devin, you might be on to something. Check out this guys video: kzread.info/dash/bejne/n3iKxpSBacfVpps.html&ab_channel=Smokin%27Joe%27sPitBBQ I'm going to try this next.

Put the fire box on the grill !!!