low'n slow brisket in open charcoal grill (very) well done :) OR should I get an extra bbq smoker?
Yeah guys!
I've discovered BBQ smoking as I watched Harpland Productions's great smoking videos - He's actually a pizza buddy of mine and I enjoy his channel a lot!
#lownslow #brisket #smoke
@HarplandProductions
So since I do not have a smoker and my Weber kettle is just a little to small for this I was wondering if I can do such a job in my charcoal grll - this is just a pain because it is open all over and so I usually can not quite slow donw cooking - I managed a setup that worked somehow but it is fairly unconvenient - check it out if it is worth buying a extra smoker if you have an open charcoal grill like me...
Items used in this video:
- The grill/BBQ is a Schickling Charcoal XL (1st gen)
- Inkbird thermometer
- ikea steel bowl (for water)
- supermarket briketes
- meet injector
- dry beech wood (for smoking)
Preparation:
- 1,93 kg of brsket (standard supermarket quality for 20 €)
- PitPowder Ankerkraut beef rub from Hamburg
- for the beef base: 500 ml water, beef base (20g), garlic powder, 5g Gee, vinegar, cook for 5 min and let cool down
Inject the marinade (beef base) as it is cooled down,
rub the meed with 1-2 TS for about 250g of meat so total here about 250g of beef rub
cover with foil and let rest in fridge over night
For the long job 6h 30 min in this case:
- place briketes in a row (leave enough space between so that they do not all ignite at once).
- look for about 80-110°C or 160°F to 220°F on the rack for the meat.
- place a water bowl on the rack for some moisture in the cooking chamber
- Insert the thermometer and let cook until core temp of the meat is about 85°C or 160°F
- for the last 10°C or 20°F cover meat in aluminium foil and wait for finish
AWESOME
Music from the Focus live sound library "in the moment of inspiration"
All sound and video by hinzes'news 2021 - all rights reserved
Видео low'n slow brisket in open charcoal grill (very) well done :) OR should I get an extra bbq smoker? канала hinzes'news
I've discovered BBQ smoking as I watched Harpland Productions's great smoking videos - He's actually a pizza buddy of mine and I enjoy his channel a lot!
#lownslow #brisket #smoke
@HarplandProductions
So since I do not have a smoker and my Weber kettle is just a little to small for this I was wondering if I can do such a job in my charcoal grll - this is just a pain because it is open all over and so I usually can not quite slow donw cooking - I managed a setup that worked somehow but it is fairly unconvenient - check it out if it is worth buying a extra smoker if you have an open charcoal grill like me...
Items used in this video:
- The grill/BBQ is a Schickling Charcoal XL (1st gen)
- Inkbird thermometer
- ikea steel bowl (for water)
- supermarket briketes
- meet injector
- dry beech wood (for smoking)
Preparation:
- 1,93 kg of brsket (standard supermarket quality for 20 €)
- PitPowder Ankerkraut beef rub from Hamburg
- for the beef base: 500 ml water, beef base (20g), garlic powder, 5g Gee, vinegar, cook for 5 min and let cool down
Inject the marinade (beef base) as it is cooled down,
rub the meed with 1-2 TS for about 250g of meat so total here about 250g of beef rub
cover with foil and let rest in fridge over night
For the long job 6h 30 min in this case:
- place briketes in a row (leave enough space between so that they do not all ignite at once).
- look for about 80-110°C or 160°F to 220°F on the rack for the meat.
- place a water bowl on the rack for some moisture in the cooking chamber
- Insert the thermometer and let cook until core temp of the meat is about 85°C or 160°F
- for the last 10°C or 20°F cover meat in aluminium foil and wait for finish
AWESOME
Music from the Focus live sound library "in the moment of inspiration"
All sound and video by hinzes'news 2021 - all rights reserved
Видео low'n slow brisket in open charcoal grill (very) well done :) OR should I get an extra bbq smoker? канала hinzes'news
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