I’ve got a small property and only have a Weber kettle, so am really enjoying this series. Also, you have taught me more about trimming briskets than anyone else on KZread.

10hrs into my first brisket on my weber rewatching this for the 10th time lol

@youfager

13 сағат бұрын

me 2

Weber kettle has to be the best all around grill in the world. It's not the best at anything, but it's competitive at everything. It simply gets it done.

I really appreciate that you always include the trimming part. While this was a more odd shaped brisket for you, this is exactly what every brisket I’ve ever picked up looks like from my Costco. Seeing you trim a brisket more similar to what I usually get is super helpful and something I can bookmark and pull up when I’m trimming mine. You had a similar shaped one when yo did a Sous Vide rest brisket too (the first vid I bookmarked for trimming my local Costco briskets)

@maxwell36

2 жыл бұрын

Yes never once have I gotten a Costco brisket that looks remotely like what is commonplace in bbq vids. Awesome to see one here and how to trim it!

@ZackofAllTrades87

Жыл бұрын

My wife just made her 1st trip to our new Costco and bought us a brisket. It's LONG and kinda narrow...haha. We'll see..

This weber kettle series has inspired me to buy a kettle. I have a yoder and love it but it's a tank and the portability of the kettle will be great for camping- keep em coming

@pedroarellano4266

2 жыл бұрын

The Slow N Sear that Brad uses in his Weber for these cooks is one of my best purchases ever. I use my weber more than my Gateway since it's just me and my wife in the house. Enjoy your kettle!

@GusI727

2 жыл бұрын

If you haven’t purchased yet, consider the SNS kettle

@ReverendPONT

2 жыл бұрын

I never got rid of my Weber Kettle after I went to pellet grills. It's just to much fun and handy to have around in case of a extended power failure.

@John-tx1wk

2 жыл бұрын

You can't go wrong with the Weber Kettle but I have to agree with Gustavo, take a look at the SNS Kettle. I bought a Weber two years ago after not having one for about 15 years and absolutely do not regret it but knowing what I know now I would have gotten the SNS.

@lowdownone

2 жыл бұрын

@@John-tx1wk agree. I’ve already modified my kettle with a hole for my fan blower as well as a hole for my temp probes. I still may get the SNS kettle though

I actually did this the other day as a personal, "back to basics" and thought it turned out really well. There is something romantic about using a Weber Kettle.

The snake method with a water pan in the middle is my go to method, best method for maintaining temps. If you want more smoke just place chunks of wood right on the first 3rd of charcoal.

This series is the reason I bought a kettle this year! I love it so far and hopefully one day I’ll have an offset. Keep the videos coming! 🔥

Got my first Weber Kettle not too long ago and your Weber series has been a huge help.

Smoked my first brisket 30 years ago on a Webber kettle. I’ve had multiple smokers since (New Braunfels offset, Masterbuilt Electric and 100 gl custom stick burner), but I still smoke the single brisket on my kettle. So easy, so efficient and very compatible with smoking style. I do hot and fast and when I have time, lo and slow. They all come out great.

Finallly !! There is the brisket video. Never gets old.

Brad, as a MA resident we could really use your skills in the Northeast. BBQ Arrakis up here. Great see a New Hampshire boy become an adopted son of the Lone Star state!

@Dan-fc1nc

2 жыл бұрын

There are a few spots in New England. There are even a few pit builders popping up here-n-there. For your BBQ fix. I would start with Hoodoo Brown in Ridgefield CT. Worth the trip.

Thank you for always showing the trimming. It's appreciated

I've cooked dozens of briskets on my Webers and I'm always blown away at what you can achieve on such a small grill. I get more consistency out of briquettes and a longer cook time. I also love the B&B char logs. I can easily get 12-14 hours on a single load of charcoal. I'm going to try the foil boat next time.

@jamesguest4873

2 жыл бұрын

Foil boats rule so be prepared for glory. Be careful when you're probing or you'll have a mess on your hands right quick fast and in a hurry. Been there.

@huckinator

Жыл бұрын

I did my first foil boat a few weeks ago and have to say it was my favorite between butcher paper and foil. Superior bark!

Awesome, you do a great job of trimming and explaining that brisket!!! Probably the best I have seen. BB

To the point, no chit chat, love it. Had a lot of doubts if smoked brisket was possible without an actual smoker, but that looks straight up beautiful. Will start making my own right now on a Weber. Salute from Brazil.

YES!! I've been waiting for this one! Thank you Chud!

Just got my new CHUDS charcoal chimney... I watch every single video of yours. FOIL BOAT brisket is a game changer!! 💗

I haven't made a brisket on my Weber with the Slow N Sear yet, but I've done about everything else. I am SUPER happy with the Weber and the Slow N Sear purchase. I Couldn't be more pleased with them Thanks for turning people onto using the Weber. Too many people think you have to invest in a big smoker and tons of gear to make good BBQ. You da Man!

You inspired me to get into bbqing. I bought my self a smoker. Now I got myself a webber kettle. Love your videos. Thanks

I love this guy's energy!

I bought my first weber kettle last year and really wish I had bought it years sooner. It's so versatile and holds temps great for longer cooks. I still want a small 20" or so diameter offset though. The weber has really inspired me and giving me the confidence to get the offset. If I could find the steel I'd build one. I have a mig welder.

Bradley! Thanks again for all you teach on the channel. Your point about not needing a premium cooking device is spot on. Your channel and Mr. Yoder and taught me a ton about BBQ. I've had a Weber since 2012 and upgraded to an Old Country Pecos in spring 2021. Making splits the right size has been the game changer on the offset. I plan to be in Austin on June 18th for a UFC card. Lmk some bbq spots. We're hitting Leroy and Lewis and Franklin's (if we wake up in time). If I can't make those two where should I go?

I love you are doing Weber Kettle videos now! The pellet game is taking over it seems but I love the charcoal and old school cook on the kettle.

Been waiting for this day! Hell yeahhhhh!!!!!! Can't wait to make this one! Thank you for the great content as usual!

Thanks for all the pointers Bradley awesome work

I bought the exact same setup you’re cooking on after watching this series several time. Best purchase I’ve made in a while! So much fun to cook on and everything has tasted great! Want to try a brisket on it soon, done ribs and pork butt, have got the stones to do a brisket yet

This Weber series is absolute gold. I just happened to buy a Weber Kettle about a month before you started the series.

absolutely amazing Bradley!

The one thing I can't understand... They show the meat, they talk about the weight, they show prepping and seasoning... Now the kicker, some show the charcoal, the amount/placement of charcoal, the lighting of charcoal, but few will explain their vent setting (top & bpttom) or what they may have changed their vent setting to, or how far (time) into the cook they may have changed settings to... No problem for me, but beginners are trying to grasp every bit of info they can before they take a leap of faith and start their own learning curve trial & error

@echoechoecho7142

Ай бұрын

Ive noticed that as well on all the channels, and 99% of videos, just always key details left out. These vids are surely a big help, but feels like we need real life teachers we can chat with, or as you say, just tons of trial and error.

@fustelias

26 күн бұрын

I think that may be because vent settings are dependent on your environment and the type of charcoal you use.

@danielalbornoz9081

25 күн бұрын

​@fustelias thats very true rain, moisture, summer, winter ect all change it your best bet is to move the vents incrementally to adjust the heat if yiu want more heat open them up if you want less close them, if you went more but youve already opened them all the way and it wont climb temps add more coal make sure you use a leaf blower like he did to stop it producing that really thick smoke when adding coals otherwise the meat will be to smokey i would check every 30min the temps if you just made an adjustment check back in 15 to see if you got the results you wanted

@robblas5535

19 күн бұрын

You basically start to open or close the top vents depending on the temp you’re reading. Have the dampers on the brisket side so it doesn’t read then charcoals heat. And the lower you want the temp slowly close the dampers.

@ClaytonWillisMusic

17 күн бұрын

Noticed this is as well, massive piece of info left out.

Killer series Chud! Really enjoying it.

Young man, great video with lots of detail. I'm going to try this on my 22" Weber kettle tomorrow morning. I've got a 5 pound brisket I purchased last month on my trip to the Lubbock HEB store. Thank you for sharing!!

I recently did my first foil boat on the Kettle at 170. Pulled it at 200. And wrapped in butcher paper with tallow for a 12 hour rest. I like this way the best. Gives me amazing bark, protects the sides from the fire, and the wrap gives back some of that moisture. Thanks for all your vids! I’ve watched them all!!

@BruceWayne-rb1mb

Жыл бұрын

Im struggling with the rest. What is the ideal internal temp when you know it has rested fully? Did you rest it in a cooler, or oven at a certain temp? The timing is also a struggle with me as I need a general time to start the brisket process in order to be ready to serve by 12pm for lunch time. Any help and detail would be appreciated. Thanks!

This series just keeps pulling at the heart strings! I just got back into the 'ol Weber kettle after a 20 year break, I finally did my 1st low and slow last weekend. A nice big rack of ribs with the simple SPG rub. They may have been the tastiest ribs I've cooked to date. I even did a 2nd rack on my pellet smoker (using a store bought rub) to compare and the flavor was so much better on the Weber. I tend to just stick with reverse searing, hot/fast and short cooks, under 1-1/2 hours. Now that I'm figuring out how to dial it in, I may just try brisket on it.

Dude, your videos are out of control! The trimming part alone is worth it’s time in gold, not to mention the cooking tips specific to the kettle. Well-earned sub!

Hey Bradley, I really enjoy the Weber kettle series, hope you keep it up.

Been looking forward to this video for awhile now 🔥

I gotta say, I had to try this method when my drum smoker thermometer failed and felt confident after watching this video. My tel-tru shit out on me after many years, and wouldn't re-calibrate when I tried. Threw it on the weber kettle and it came out phenomenal. Thanks for demonstrating this method! \m/

Literally using this video to cook my 2nd attempt at brisket! Its been in 3 hours and i just want to eat it now! =)

Great video, informative, entertaining, and just the right length. No bs so I subscribed to your channel.

Love this guy , another great video

The skills on this guy!

Just what I was looking for: a way to do a nice BBQ meat on an inexpensive grill. Just learning the ropes, and I think I found my place to learn! Thanks.

Great video…. The sound of the crickets brings me back

Literally bought a kettle yesterday because of you!!

Dude I love your videos really inspirational I’ve had a kettle for years but only just started using it to smoke thanks to yourself. Would love to see a thors hammer on the Webber some time. Keep the vids coming, Al

Another great one in the books!

I freakin love this channel…. Bless you little chudster!

Thats what I learned to smoke with and still use my weber as a smoker. I gotta thing about keeping my temp steady and exactly 225-235. Fire/temp maintenance part of cooking is the best part for me👍👍

Chud's "guarache style" trim, love it!

You know what you’re doing. Great looking brisket! I’m a pellet grill fan myself, and use mine for like 95% of my cooks but I do have a kettle as well and it’s amazing to see what you can do with them.

Perfect timing - doing brisket next weekend.

Love your videos! Have been able to try a few of your recipes and have loved everyone of them! Would love to see a video on clean up of the butcher block station if you ever get a chance!

I did an amazing 14 pounder last week on my Webber. Minimal trim. 300-325 for five hours. Spritzed when required. Then wrapped in BP and back on for another 4. Then in a cold oven for 90 mins. It was phenomenal.

I finally got around to doing this and it turned out quite good! Next time, I’ll foil the heat facing side to prevent the jerky effect on some of the bits on that side

I really appreciate your 'Bar-B-Que Education' series. If this all comes from your followers, they are searching in the right place. Thanks.

Thanks for that! Weber kettles are the best, they are so versatile! I could afford other means of smoking but I choose my Weber Kettle!

Keep up the great work mate cheers legend 👍🏼

Woooo that looks delicious! 🔥🔥🔥

Blowing on the coals to give it a little boost should be fire management 101 for the Webber but damn I never thought of that!! Such a pro tip dude it really helped me out!

I started with a stick burner, went to ceramic, and now have several Weber Kettles. I am having a blast cooking on the Weber. It’s very economical to use, and the food is very good. Keep leading the way Bradley!

@fonzi747

2 жыл бұрын

Do you prefer the Weber Kettle over the Ceramic? I was sold on getting a Weber Kettle, but for winter cooks here in Canada, would be tough to maintain temps. Have been looking at biting the bullet and and buying a Kamado Joe. Just not sure I will get the same cook as a kettle, Brad makes them look so damn good!

@smokinjaws3310

2 жыл бұрын

@@fonzi747 I have 2 Primo ceramic smokers and 1 green egg Minimax. The ceramics are very good at holding temps. The Weber runs fairly true as well. You would enjoy the game. I have family up in Calgary. Beautiful area.

@fonzi747

2 жыл бұрын

@@smokinjaws3310 Calgary is a stunning spot! Thanks for the info and tips!

Looks great man. Just going through your vids after seeing Mad Scientist BBQ loving the boat method. I haven't tried it, but I will soon!

Another great video man

Great brisket cook!

I am doing half a brisket point on my weber i got for $35. Using lump charcoal and the snake method though. So far its working well!

Prepping for a Father’s Day brisket. First brisket cook for me. Thought on kettle or my propane masterbuilt for the cook?

Hi Brad, I've been watching your video's for quite some time now and I do love your content, and have learnt a lot from you, so big thanks to you! Only one problem though. I do miss having a 'snake in my boots'! Cheers

Awesome looking brisket man. Keep them videos coming. Can you do a video on how you rest your brisket?

Very nice brisket! Love watching your channel and I have learned so much! I do have one question. On your SPG rub the garlic you said 1 1/2 part or is it 1/2 part ratio? Thanks!

You are a PRO! Thank you!

Love it! I'm gonna be trying out the bone-in pork shoulder on my kettle grill this weekend! Have you ever thought about cold-smoking some barley malt, then brewing a beer with it (I saw your mash paddle in a previous episode :D), then cooking something with said smoky beer?

Hey Brad! Thanks as always for the knowledge. I watch the weber series almost every day. I'm gonna attempt to pull this off in a couple weeks for my birthday. I'm curious why you went with the paper as opposed to the foil boat this time. Is there something about paper wrap that works better with the weber cook?

Another primo video, love it.

bro i subscribed within the first 10 seconds when i saw your energy

Smoked a meatloaf on my Weber kettle tonight. Unbelievably good. Love my kettle

Another great vid bro!!!...As a suggestion I use a Thermacell MR150 to control mosquitos, fly's, etc around my cooking space..Has a 15ft range they claim but I find it to be more..cook on my friend!!

I loved when you used to season the brisket by putting it in a huge pan like a pepper bath (with the salt of course).

Great vid and how to thank you! Do you soak the wood chunks before placing on grill?

Thanks for great video.

Thanks for another great video. A special thank you for introducing the world to the foil boat method which I did last weekend using a Weber Smokey mountain. It came out just as good if not better than my favorite Smokehouse down the road. So much for false modesty. Have you ever thought about trying a Weber Smokey mountain? Would love to get a stick burner but from what I understand the low end ones aren't really that great. All the best and thanks again.

I would love for you to review the Spide Venom accessory for the weber kettle. Amazing video as always!

Awesome. video again Brad. I'm going to do a 5kg brisket next weekend and wanted to use similar techniques. I'll be cooking on the weber on Friday, the day before the party, like you did, then finishing the cook in the oven but not serving until the night time on Saturday. Do you think a 24 hour hold in the oven would be ok? Or should I let it rest after I take it out of the weber and cool it, then do the whole second stage of the cook during the Saturday. Any advice would be appreciated. Cheers mate.

What I want to see Chud cook next. (Pasted from a previous comment:) Carnitas for breakfast. Starting with a bone in pork butt. Use the kettle and the slow n sear. Make some sweet pulled pork. Then for breakfast the next day use your sweet Chud Taco Table to build some excellent tacos with an over easy egg in each one. Garnish as you please and win all the hearts and minds. This one is killer. I would really like to see your take.

Look-kin-GOOD!

Webers have been around for so for a reason. I've been through a lot of grills/smokers but my weber kettle 26 will never leave

I used to watch several channels and then after watching a few of your videos I realized nobody else knew what they were doing...... you're definitely in a league of your own.

Awesome!👍

How do you like analog thermometers like you have on your Weber vs the new digital probe types?

With all these Weber Kettle series videos has made me want a Weber kettle grill. Good thing Father’s Day is coming up. I can use that as an excuse to my wife to buy one. I currently own a PitBoss Lexington and it does great for just smoking for two people but doing brats and burgers I just think a Weber Kettle could do so much better. Didn’t even think about a brisket until this video on a Weber Kettle.

Yes, my pellet has been down for a bit, but my side of the road webber kettle and 1 patio chair has really come through. Got a brisket flat on sale at Sam's Club today and gonna throw it on the restorated webber tomorrow! Gonna be a good day...and hopefully no SSnake in my boot!

What a great video. Haha. Do you find that using lump for the longer smokes is better than briquettes? Are temps harder to maintain with lump?

What are your thoughts on a PK grill? I have an Original, and would love to see you do some cooks on one.

Hey Bradley have you seen these new charcoal with flavor??? Like garlic onion paprika. I’m convinced without trying it’s BS, but would you do two different cooks one with Fogal and one with flavored to see differences??

Love watching your fire management. Have you ever done cooks on batrel smokers? Like a UDS?

You talked about using the fat trimmings in sausage or burgers. Is all ot the fat ,hard and soft, good to use? Thanks

Well done 👍🏾

What’s the benefit of using water in the slow n sear? Does it just help regulate temp or does it also help keep the brisket moist?

Does the wood on top of the grate work better than actually leaving it in the coals? Whenever I cook on my kettle, I simultaneously feel like there isn't enough smoke, and that the smoke that is there is too strong and not pleasant after several bites. And that's only with one or two chunks of wood. (pecan, usually)

Did someone say "Weber Kettle series"?!?! Yes please, more of these!

I gave up trying on my weber so i made my my UDS. This one looks awesome though.