This Brisket Is Better Than Most BBQ Restaurants! - Kettle Grill Brisket | Knox Ave BBQ
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Published 2024-06-23
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All Comments (21)
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Use my code KNOX to get $5 off your delicious, high protein Magic Spoon cereal by clicking this link: sponsr.is/magicspoon_knox
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always appreciate creators giving a nod to the folks that don't have offsets or pellet grills. I specifically bought a 26" Kettle so I could do larger briskets. They turn out great. The Kettle is probably the best all-around cooker there is. Thanks
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I cannot recommend the snake method enough. Having wood chunks properly spaced around it, and rotating the top grate to keep the brisket off the top of the fire. It comes out amazing, for very low effort after the initial setup.
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Thanks for the refresher! I was already planning to do this for the 4th of July weekend, using Brad's video as I have in the past, but I'll be using this one instead.
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This may be one of the most informative bbq videos I’ve watched.
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Love it - best explanation of volume vs weight I’ve seen! I switched away from Diamond Crystal because Morton’s coarse works better for cleaning cast iron, but the change threw all my recipes off. I had to learn the hard way but hopefully others won’t now!
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Great Cook Joe. Very informative and detailed. I love using my Kettle. That is a tasty looking Brisket. Thank you for sharing.😛😛👍👍✌✌
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Great video and info on the difference between Morton’s and Diamond Crystal salt and how to roll the foil on the foil boat properly!
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I purchased a Flame Tech Sizzle and Sear for offset cooking in my Weber and it is awesome. I did a Snake River Farms wagyu brisket in it and it was phenomenal.
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Very nice and informative video. Also loved the editing. Can't wait to make another brisket
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Well now I’m a believer. And actually learned something every step of this cook from the trim to the first slice. Awesome vid.
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Great informative video, thank you! I'll try this method soon on a 26" kettle.👍
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Thanks for another awesome video. My last brisket was salty and I definitely know I got lazy with that just eyeing it.
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Great video! I use the slow n sear, with B&B oak briquettes (GREAT for long cooks). I fill the coal pan, then take 12 out of the middle. I light these, then put them back in as a spark plug for the rest. This keeps the heat even, and I can hold 275 for over 10 hrs without touching the fuel. Occasional oak chunks over the coals on the grate til smoldering, then into the coals for immediate flame. Creates a temp spike, but a good spritz helps protect.
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Great stuff Joe! You and Brad are an inspiration! Just had my first 3 cooks thanks to you! Stuff turned out surprisingly amazing even on the first attempt! Thanks Joe all the way from Sicily!
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Good cook, good video Joe! Thanks as always!
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Great video Joe very detailed with a lot of information.
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Great video! I've done a couple of small briskets in my SNS kettle, and they turned out really good -- much smokier than what I get off my pellet grills.
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Joe, as usual you do a great job with simple explanations and demonstrations for the regular guy. Not everyone has mad space or equipment. That simple Weber kettle is a versatile cooking beast. Love your videos, sharing around to friends, keep putting up good content, my man!
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This is awesome! I have always been nervous enough to not do it on a kettle... I mean I have an Offset(ish) cooker so I just fall back to that, but now I might feel more likely to try it on a kettle on Vacation or something where I don't have my Offset.
