This is my first charcoal grill after a lifetime of gas. kzread.infoUgkxBPjh-m7-eaAjTEt8BOZRSRRxXqxiI90W The food in it turns out great. Also, the ash remover makes it easy to clean.The base is sturdy and it has ample space inside.I use a chimney to get it started, and it seems pretty efficient. One chimney is enough to cook a whole lot of meat and still keeps burning. If you close the vents it cools down well making it so the coals remaining are still usable as supporting cast members (you still need fresh coals to get them going.I was going to get something bigger, but realized with coal, bigger is just more wasteful and harder to cook with.

I wanted to let you know that I’m a 70 yo man and have cooked a lot of briskets in my life and also I cooked all of them on a charcoal grill about a week ago I seen your video on KZread and used it yesterday for a big father’s Day party kids grandkids and great grandkids where here and wanted to let you know your brisket was the best that I’ve ever done also done 2 racks of ribs they Hardly got touched thank you guys for a great brisket

@amyrivers4093

3 ай бұрын

It takes a real man to admit that even though you are very competent at cooking brisket you tried a new recipe and can say it's your best yet. I can imagine your loved ones have loved to go to your home for dinner.

Incredibly well-detailed and my brisket turned out perfectly - my son-in-law gave the ultimate compliment when he said "This doesn't need any sauce"! This recipe's a keeper - thank you all for your hard work in perfecting it.

Can’t fool me. You knew what to do, you just wanted to cook and eat two years of brisket. I can’t blame you.

Brisket for the rest of us.. at least those who have only your basic backyard weber style grill.. thank you 🙏🏻

@carlfranz6805

3 жыл бұрын

I had to choke a little bit at the thought of purchasing a $300 cooler. Sigh.

@steveniemyer9288

3 жыл бұрын

@@carlfranz6805 we use a cheap cooler and take the wrapped brisket and wrap it in a couple of bath towels, then put in the cooler. Works great!

Here I am, July 4th, 2023 getting my charcoal set up for my 4th round with this brisket. It’s been perfect every time!

Y'all nailed this! I was very skeptical of what some non bbq people my show. But the salt and pepper only, the snake method, and the cooler are perfect for backyard Central Texas Brisket!

I'm making this right now for Christmas dinner. First brisket ever!

Followed this step-by-step, and was really surprised how the hours were exact. Brisket came out great. Family loved it.

I did this a couple weeks ago! Worked perfectly!!!! Thanks Brian and ATK! Really smashed the recipe. The closest and easiest Central Texas brisket that I've ever had outside of Texas and did it myself! Making another one this week!

Made this today for the 4th of July and it turned out amazing. This was my first attempt at BBQing anything bigger than a steak. I will definitely make this again for family gatherings.

Thank you sooo much for your labor and sharing with us. I am from Texas. I'm so excited that my husband can now cook an amazing brisket and doesn't need to take me to Rudy's for great brisket. We love you guys. God Bless and Happy New Year

@stevencutchen7720

3 жыл бұрын

This looked way better than Rudy's. My mentor from Cuero swore by salt and pepper ONLY. This was legit Texas brisket. Was not expecting it to be. Bought me to tears.

Dear Cook’s Country, I followed this recipe step-by-step. THANK YOU !!!! My brisket came out AWESOME !!!!! I now use the snake method to do pulled pork on 2 separate occasions. Both of them were AWESOME as well.

@stevencutchen7720

3 жыл бұрын

Great idea! A pork butt is so uch more forgiving than a brisket. This method should work great!

THIS IS / WAS EXCELLENT!!! Straight up, not frills, and just so good... the way it's meant to be!

My neighbor and I have been wanting to make brisket for a long time. This recipe is fantastic! The only difference was that we used his pellet fed grill/smoker instead of a kettle grill. Everything was great. The cooking times were spot on. Thank you for your dedication to get this right. When I was talking to people about grilling a brisket, I heard a lot of horror stories. This video made it sound too easy to be true. It is this simple and DELICIOUS!!

Oh my goodness, this looks amazing!!!

As a Texan, I approve of this.

Thanks for this, much love from Cambridge UK! My notes are below, converted to °C 😅 Brisket Point and the flat. The rub: Kosher Salt and Pepper, maybe garlic powder Smoking wood: Hickory, Apple, pecan or Oak would be suitable Temp probe into the thickest part of the point. Brisket internal temp to get to 75°C (4-5hrs) At 65°C, the temp will stall out, but stick with it. After ~5hrs, have a look at the bark, and ensure no pooling of moisture. Wrap the brisket in foil/ butcher paper (wrap tight with no air pockets to avoid steam and ruining the bark) Add more coals, then Put back on the grill till internal temp is 95°C (couple more hours!) Then take brisket of the heat and into a cooler to cool until it reaches 70°C ( 3hrs). 82°C - 93°C best time to break down collagen and make meat tender Serve!!

Thanks for all the hard work and passion you put on your jobs. You make our lives better. ❤

This is on my weber RIGHT NOW. The instructions and method are SPOT ON! 3rd time making it...because the previous 2 were PERFECTION. An hour in...my neighbor stopped by to see what's going on♨️🤣💞 Some Sharing is Caring will be happening.

@LambentLark

2 жыл бұрын

Hey, Melody! There is a beautiful 4000 sqft ranch style duplex on 3.5 acres for sale next door to me. Just sayin.

@robrarker

11 ай бұрын

is your weber an 18 or 22 inch, wondering about this on my 18

My fifth one came out perfect as did the previous ones. I am a CooksCountry subscriber and you guys are well worth it.

It can’t get any juicier than this. It is making me hungry. I love it! On the menu for the weekend 👌🏽👍🏽😋😋

I did this three times last year, each one came out better than the next. THANK YOU GUYS. Ive got one on the weber right now.

@robrarker

11 ай бұрын

Is your Weber 22 or 18 inch?

Bravo. My brisket was a few more pounds, but I added an extra 1.5 hrs , keeping my eyes on the temps, and turned out perfect. Awesome and incredibly easy.

I smoked it on my gas smoker. Turned out perfect. I was told by everyone it's the best they'd ever had. Love your show.

Great episode. I'm about to do this method this weekend.

Thank you so much for this video. I just got my new Weber grill last weekend. And I will be doing the brisket this weekend thank you once again.

I tried this on my first attempt....it was the best I have ate.....Thank you ATK

@rayb7295

3 жыл бұрын

@Pod 😆

@ralphy3393

3 жыл бұрын

@Pod Apparently it was so good, it threw off his grammar. I want some of that!

I wanta try them all, especially that brisket! Heavenly!

Great I will definitely try this on my own. Thank you

I liked it both times I watched it. Gonna have to give this a try.

Looks amazing...well done guys!

Made this recipe for Thanksgiving, never made brisket before and it was amazing. Only thing was the flat end was very salty and the point was perfect. Less of the dalmation rub possibly on the flat end next time for me. Thank you Bryan for going through all that time and effort to show us how to make great brisket at home on the charcoal grill!

@nicksmith5108

2 жыл бұрын

Do two parts pepper to one part salt! That’s the secret!

I do my brisket the same exact way. Right on my 22" Weber, snake, rub and all. Well done!!!

@pepehughes7494

3 жыл бұрын

With a 22 inch grill did you find you reached temperature quicker than the times stated in the video? Thanks.

I follow this technique, step by step, and have had excellent results. I use the same method to do pulled pork as well.

I followed this method exactly today. The brisket was INCREDIBLE!

@Drewcooks24

2 жыл бұрын

Glad to hear. I'm attempting mine tomorrow. How long was your total cook? I got a 12lb prime brisket. Just curious how long it'll take approx

What a great episode!!

Wow, that looks AMAZING !

I've cooked a lot of brisket but never over a charcoal grill. It does look amazing. The one thing I would add is that I don't slice mine until everyone is there and has their plate ready. That wonderful juice can dry quickly. I know this was filmed for television but if I sliced brisket then invited people over and went and changed clothes, there would be a change in the moistness. Otherwise, enjoy!

@trae4529

3 жыл бұрын

Also, everybody’d sneak into the kitchen while you were changing and snitch all the meat! 😂

@TerryPriceCreative

3 жыл бұрын

@@trae4529 Absolutely! :-)

I just made this brisket using the basic instructions given here and it turned out great! My 3lb brisket cooked in 5 hours and I let it rest for three in a cooler. This will be my new go-to recipe!

@ratking948

Жыл бұрын

Did you use flat or tip? I want to try a small one too

@danorbarn

Жыл бұрын

@@ratking948 It was awhile back but it think it was the tip

Hard to find brisket that good INSIDE Texas. Nailed it!

Followed the recipe and the brisket was the best BBQ I have ever had. Absolutely incredible.

I've used the snake to cook 4 briskets in last 20 mos. with each one better than its predecessor. As I've gained experience with the method, I've learned to make adjustments to account for outdoor temps, brisket size, wind conditions, briquette size, etc. (climate variables can be extreme here in DFW, depending if your cook is for July 4th or NYE, or sometime in between. Learning to adapt your technique to conditions both builds your confidence and is half of the fun!) Brisket #5 is currently thawing in the fridge and I/we can't wait. I think we're going to have a very good July 4th this year. PS - Like Brian, I've also branched out, employing the snake to cook several pork butt roasts, baby back ribs, and even a chuck eye roast. Wonderful! Wife says he's turned me into a veritable carnivore savant.

@christopherjuarez7039

11 ай бұрын

You sound like a BBQ master! I just got a second hand electric smoker box, what would change in terms of cooking time and temp? Cheers from San Antonio

it came out great thanks!

I'm so glad I live by Luling and Lockhart and other people can do this for me. Over Pecan wood.

@btowens7629

3 жыл бұрын

It’s prolly post oak

@stevencutchen7720

3 жыл бұрын

@@btowens7629 True, when the wood is the heat source like the joints in Luling and Lockhart. The post oak is a great heat source and has great smoke flavor. But for chunks on charcoal, where the wood is for flavor only, pecan is wonderful!

Did this for the first time today. It was excellent. Recommended!

This is 100% on-the-spot Texas-style BBQ brisket. Great tips for using Weber kettle, it can be a challenge with a small grill and big brisket. 12 lb packer is exactly the correct size. The only thing we do differently is add a Lil beef broth or baste in the foil or paper when we wrap it. If you really want to go crazy take your trimmings, roast them off in the oven and use your rendered fat/tallow when you wrap the brisket. Just pour 1/2 cup or more of melted fat over and wrap, it's amazing. Thanks for the video and all the hard work, I use your ATK recipe for pickled red onions with brisket, awesome on a sandwich Devin Thomas Mutts & Butts BBQ, Prosper Texas

@Arctoures50s

2 жыл бұрын

I’m trying my first brisket on my Weber kettle this weekend but I have a 17 pound prime brisket. Any suggestions would be appreciated.

@Arctoures50s

2 жыл бұрын

Might trim it like a competition trim to reduce mass.

@devinthomas4866

2 жыл бұрын

@@Arctoures50s Chas, try to remember to weigh your brisket after you trim it a lil. Take a pic of the label before you open the brisket and throw away the wrapper. If you can find Tellicherry black pepper it has a great flavor . The rendered fat/tallow has been the biggest game-changer for us. A clean fire is a must, start it early. Spritz with a lil water if getting too dark or dry spots. Don't be afraid to turn it during the cook. Write down your cook plan. Good probe style thermometer. Don't panic during the stall, let it push through. Rest it for 2-3 hours in dry cooler after it hits 203 ish and very tender. Don't slice it until absolutely ready to eat, only cut what will be eaten in next 5 minutes. Keep big foil pan around to cover brisket after you start slicing and serving. Save some chopped brisket to put into a pot of BBQ beans with some jalapenos, onions, apples and some BBQ sauce. Cookin brisket is a 3-day conversation, hope this helps. Good luck

@devinthomas4866

2 жыл бұрын

@@Arctoures50s How did the first brisket turn out?

Great info....Well done!

This exact technique is perfect for pork butt on a kettle grill, too! Use your favorite pork rub, although just salt and pepper works great on pork, too. Use the snake method for the charcoal. Use the same temperature benchmarks (wrap at around 170 degrees and rest after reaching about 205 degrees). Don't forget the rest. That's the key. You should end up with great, smoky, fork-tender BBQ pork in even less time, depending on the size of your butt. ;-)

@kennethwoods2071

Жыл бұрын

I done this but done it on a Kamado big Joe ceramic smoker it turn out exactly as he said it would and this salt and pepper was perfect too no bbq sauce.

That...looks....AWESOME!

Thanks for this...just thanks!😊

Followed this to the letter. My stall time ended up making it a 12 hour cook (with cooler resting) but I focused on temp benchmarks and it came out absolutely delicious. Thank you so much for your efforts divining this holy method of Brisketing. Tis the second time that the secret of fire has been stolen from the gods! I stand upon the shoulders of giants with this endeavor, and I kneel before you and say "Well done Gentle-people".

@devinthomas4866

2 жыл бұрын

12 hours is pretty common for a brisket

This has to be one of the most fascinating videos from ATK I have ever seen. The charcoal snake thing is really cool. I actually own a Char-Griller gravity 980, which regulates itself on temperature, which will make the process even easier for me. I cannot wait to try this recipe out on that Grill.

This is a great tutorial for making a simple brisket on a charcoal grill.

MAde this in Sept and turned out PERFECT. Another run this weekend for deer camp

I have a brisket burning a hole in my fridge that my son and I are going to smoke tomorrow. He was telling me that salt and pepper rub was THE THING and I was like, No Way!! What about the spices, what about basting? But dang-- this looks amazing, and we’re going to try this exact method. I love that the cooking is so hands off- don’t have to be checking on it every 20 minutes. Now, I did see a guy make burnt ends with the point........ which is going to be hard to resist.......can’t wait to be eating brisket!!!!

@stevencutchen7720

3 жыл бұрын

Salt and pepper only is the Texas holy grail. I like adding a bit of dried thyme and a bit of 50/50 guajillo/New Mexico homemade chile powder. But I know I'm committing sacrilege. My mentor, from Cuero, would kick my butt if he knew what I was doing...

I followed this recipe exactly and may I say hell yeah dude.

I cooked my brisket on a pellet grill, and it was fantastic. Thank you.

I ❤ Brisket Love in Lindale, TX. Their brisket melts in your mouth.

Well. This was recommended to me, but I just realized I've already been here. I don't mind 😂 time to watch our guy make an awesome brisket again 😂

You’ll note that he explicitly states to leave the bottom vent fully open and he appears to leave the top vent fully open as well.

Looks good! Yum 😋

Brisket may favorite meat. When cooked perfectly. Love the snake method.

Yes please

As a kettle person I've been using the snake method for years,you can take it to the bank...it works.

Excellent beef barbecue dish and with nice combination tortilla bread and vegetables spacy less gravy dish .... 😋👍

AMERICAS TEST KITCHEN JUST DOESN'T MISS

I am a woman who does absolutely no cooking on a grill. Thought this would be boring. Not so. I found it very fascinating!

Ok, going for it this weekend. We will trim and season the brisket tomorrow and cook it Sunday. I have always wanted to try my hand at this, but could never find the meat at a price I was willing to gamble with. I finally found a 11 pounder for $25. I jumped on it! We are going to have a party with dear friends and brisket will be the Guest of Honor. I feel confident that Bryan and Julia will not steer me wrong. I will come back Sunday night and give my review. Wish me luck and good eats!

@ratking948

Жыл бұрын

How did it turn out?

@marktait4840

Жыл бұрын

@@ratking948 It was amazing. Bryan was spot on and the snake method works like a charm.

The snake method works well on the Weber. I’ve had good luck with ribs, pork butt, and chuck roast. Recently got a Yoder Wichita, so that’s where my serious smoking happens now.

Adapted this to a barrel grill it was great!

@noellewarner7262

24 күн бұрын

How so? I don't have a round grill

LOVE LOVE LOVE this recipe! Thank you to Morgan Bolling who painstakingly developed it!

I love the recipe

Well done!

Amazing

Wow thanks for these clear detailed instructions. I’m new to smoking… but after you wrap it, would it be the same to finish it in the oven at 300F till it came up to temp? Seems a bit easier

That brisket does look great and Bryan did a fantastic job in cooking it and 5 hours is a long time to cook the meat.

oh my god i wish i was there to try everything

That was amazing! Because I lost track of the hours needed - When should I start cooking on the grill if I want to serve this by 5pm?

@lpetarp3915

3 жыл бұрын

I would say 5am. 10nto 12 hours. 6hr, then 2hr, then 3hr

Now we only need to know how to buy a good brisket. Thanks for your hard work and persistence.

This looks great. Probably too much for me to tackle but I'll be a great guest. Thanks

You the man Brian!

I really want to grill a brisket for either Thanksgiving or Christmas never done that we just got a grill a few months ago and since are oven is broken this will do 🥓😋😃

@devinthomas4866

2 жыл бұрын

Watch Malcolm Reed/ How to BBQ right backyard brisket video.

Please advise. I can not remember the name you provided for cooking without measuring devices (just eyeballing it). I tried a web search to no avail.

Not sure when you hit it, but congrats on the million sub mark!

Yummy for my tummy..🍻🍺🙂👍

Geez I wish I was one of your friends! :D The beer looked delicious as well.

Thanks for the video! Was that a Weber 26 inch or a 22 inch? Thx!

@joedzny

3 жыл бұрын

He said 22 inch

I've been trying to fine the grill brush they use on all their grilling episodes. I can't seem to find it anywhere. Anyone know where to find it?

@NarvelNest

3 жыл бұрын

Check out ATK Gear test videos for bbq brushes.

Can't wait to try it. Will let you know what everyone says.

I took a 17 pound brisket out of the fridge at 7:30 this morning By 3 PM it was smoked, rested and sliced up. I have never cooked a whole brisket before. Your method was foolproof, simple, and delicious.

@steveniemyer9288

3 жыл бұрын

How? This recipe takes at least ten hours with a 12lb brisket.

@toddellner5283

3 жыл бұрын

@@steveniemyer9288 I followed the thermometer. That's how it turned out

@samcro9168

3 жыл бұрын

@@toddellner5283 sounds like you did the hot and fast method. Usually you can count on 1-1.5 hours per pound for a full brisket. And go off of feel instead of temp for the final product. If you poke with a thermometer and it goes through like butter, then it’s done. It can be 190/200/205. Doesn’t matter. I’ve had it up to 210 before probing nicely. All depends on the cut of meat.

@toddellner5283

3 жыл бұрын

@@samcro9168 When I put the thermometer in at suggested temp I thought I had missed the brisket. It was like putting it in through air. Went exactly by the directions, which is what I always do first time with a recipe. And wow, it worked exactly like they advertised. Next time I'll try lower temp for longer, but it was great to have a large expensive cut of meat turn out so well (and so good) the first time.

@samcro9168

3 жыл бұрын

@@toddellner5283 in all honesty, as long as you are happy with the cook, that is all that really matters. Some people like just salt and pepper. Some like a lot of different spices to use.

Damn that looks GREAT.

So so smart!!!

So what if you have a rectangle grill with 2 vents on the top and bottom?If I was gonna try a brisket would you recommend to the side or indirect down the middle?

@stevencutchen7720

3 жыл бұрын

I would do a similar 2x2 level snake and run wide open on the vent over the point. Other vent closed. Bottom vents open. Do the snake by cpunt, even if it doesn't go all the way around, because that was the right number for the time of the cook.

I'm constantly amazed in these cooking videos and shows at how sharp their knives are. If they really want to show home cooks how to cook, they need to do it with the more common dull knives that us kitchen klutzes always have. (I know they have videos on the best way to sharpen your knives. Still.)

@wagison

3 жыл бұрын

Bad idea. Dull knives are dangerous, that’s what the video would be about. Check out project farm for the best knife sharpener.

@wordkyle

3 жыл бұрын

@@wagison My comment was written slightly tongue in cheek.

@rottierumbles9451

3 жыл бұрын

@@wordkyle I ended up buying myself a decent set of sharp knives , because like you always found the dull ones in the knife drawer🤣

Trim fat, 1/4 or less all over. Cut off any meat on flat less than 1” thick Salt and pepper meat for cover in fridge 12-24 hours Build Snake charcoal for target cooking Temp 275-300 Place brisket fat side down, cook until 170F ( 4-5 hours) **at 150F cooking may seem stalled. This is normal** Remove meat from grill and wrap in tinfoil. Return meet in same orientation to grill Cook until meat reaches 205 (2-3 hours) At 205 remove meat and place in Cooler rest 2-3 hours until meat reaches 160F Slice and serve. Edit: Made this 12 times already. Thought I’d share my short hand notes.

@blink555

3 жыл бұрын

good notes but slight correction - rest 2-3 hours until meat reaches 160F

@hilbert551

2 жыл бұрын

I always thought it was placed fat side up so the fat would render into the meat to keep it moist.

@neutronrobot

Жыл бұрын

Curious as to how you handled the stall at 150. I cooked this yesterday and it stalled at 155 for over an hour. I went ahead and wrapped it then. Are you just waiting out the stall? How long is that on average? Thanks.

@buzzen812

Жыл бұрын

@@neutronrobot if you have a 2 probe thermometer check two spots on the brisket. The stall may not be even across the whole brisket. The flat stall may be shorter than the point. So you don’t want the flat to dry out if the point is taking a long time. But overall, patience is the key.

@neutronrobot

Жыл бұрын

Thanks, @@buzzen812! I’ve actually made this twice before with great results, but had the stall problem yesterday and it came out kind of dry. Think it could have been the brisket was larger (12 lb) and pretrimmed which I hadn’t bought before. I’ll try setting up 2 probes next time to get a better read on things.

Thanks

Can I do this with a rectangular grill? For my St Louis ribs? I'm going to give it a shot this week.

How hot should the grill be? I am surprised there is no info on setting the vents on the grill to maintain a certain temperature.

@Bluebird-qd2rx

3 жыл бұрын

Top and bottom vents are open all the way. Don't worry about how hot the grill should be, use meat thermometer. I've used this method on about 6 briskets and they have all turned out great

Did you need to adjust the vents on the Weber.? It seems to me that wide open the grill would have run much hotter that 275*