LOW N SLOW BRISKET ON THE WEBER KETTLE/SPIDER 22/HOW TO MAKE A PERFECT SELECT BRISKET

[Music]hey what’s going on y’all welcome tomeet cranium BBQ my review today is theday today is what I’m going to make abrisket and and really put this spider22 pella adapter for a 22 and a halfinchwhoever kettle to the test I’m extremelybusy I have you know I don’t have muchtime to really do and like babysitgrills a whole lot anymore so I’ll bedoing a couple of cooks in the nextcouple of weeks that’s gonna kind ofshow you if you have to either have togo one of two extremes either you haveto go either really hot fast or thistoday is gonna be ultra low and slow I’mgonna cook this brisket gonna set thatpellet smoker to about 200 degrees why Ihave here is a 16 pound brisket I’mgonna cut off probably maybe about twopounds so maybe a pound and a half ofsome fat this is still gonna be probablyabout a 15 pound sb5 about 1514 1/2pound brisket when I get done I’ll putthe camera down they’re gonna show youI’m gonna get get the grill set up butlet’s look at the setup all right so I’mpleasantly to know that I’m able to putmy BBQ dragon shelf my side shelf withthe kettle so I have everything ready togo but in the review video I actuallyset up the the diffuser wrong and how Idid the tray so this drip channel righthere has this slot that’s where thegrease actually goes through I’msupposed to put this through this partright here so supposed to go like thiswhich actually makes sense here we go golike this and then this goes through alittle slot and the kettle right here[Music]like so so now the grease is gonnawhatever oils gather it’s gonna comethrough this little slot right here it’sgonna go down below and let’s go downbelow I’ll show you something so now youhave a little hook right here that comesdown this right here is the adapter fromI’m boss but we’re gonna ignore that andthen right here now this little hookright here you can use either a pail orI’m going to use a can I’m usingaluminum can I’m gonna pull the tab allthe way up like this gonna hang it rightthere on that and then the greasefeasibly should drip down into thatchannel let’s go this let’s go this wayI guess the grease will find its waydown inside there or I can use a pailone of those do you wish so but anyhowyou supposed to go hang a can there andgrease would drip down to it since I’mgoing to 200 I’m gonna turn this to 250on the let it run for 5 minutes I’mgoing to shut it off so that the thefirebox gets a pellet in it I’m gonnashut it off for 30 seconds I’m gonnaturn it to my desired 10 which is gonnabe 200 degrees that’s kinda what theyrecommend so that’s what I’m gonna do sowhile I wait for the 5 minutes I’m gonnago ahead I’m gonna trim the fat and alsoseason this up I’m going to use twolayers today I’m reusing it’s incrediblewhich it truly is incredible and thenI’m also gonna be using another thing ofsuci spices they sent me a big big Texasrub I haven’t used this yet but when Itry it out and I tried it dry put intothis shaker ball here and make a littlebit more easier to put onto the brisketI’m also going to introduce a fire tubeinto the pit as well this is get moresmoke inside of the pit I had a biggerone I was gonna try to put some woodchips into but unfortunately I cannotfind my other one because I’m a slob andmy stuff is all over the place and Ican’t find it so I had to go to Walmartand get this – I’ll tell y’all what thename of this thing is here a little bitok this is what this is what that’scalled a maze in smoke – got this fromWalmart so kind of do a review of thisthing as well alright so there you gotime to get the trim in this I’m notgonna do a whole lot of trim on thisoh yeah this is a select this is aselect brisket from Walmart I’veactually had very good luck with selectbrisket got this one gap right here someon gash and cite this from the butcherjust doesn’t really make me too happybut oh well what does make me happy ismaking meat that makes me really happy[Music][Music]all right so I could probably see hereand trim this thing all day but I’mready to get this thing on the pit nowit’s time to season it up the binder I’musing is just going to be the water thatI rinsed it off with you rinsed off themeat you rinsed off the brisket yeah Idid sure it didsure dude you don’t rinse off your meatspretty damn nasty awesomeso first layer is gonna be some it’sincrediblethe onion put too much rub on on the fathere it’s gonna kind of lightly dust itget those cracks in there nowoutside for the big Texas rub cheese[Music][Music]all right so it’s been five minutes Ijust turned this off for 30 seconds andI want to turn it to 200 you have asmoke setting here the smoke setting isthe first NES for 175 all right now backto the brisketall right the briskets ready to go nowtime to get the smoke tube on all rightso the flames have come up really goodat the fire pot now it’s got a place toto the smoke to pioneer now the smoketube has one end open over here that’swhere he’s supposed to light it but it’skind of awkward to get in there so I’mjust gonna light from the other end I’mgonna burn that way let these pelletshere get nice and lead put everythingback together and get the brisket on soright now it’s just getting lit soon asit catches fire I’m gonna blow out theflame and just let it smoke this tuberight here should smoke for about fourhours that’s about all the smoke thatyou really need looks all right catchyour fire looking at there let it burnfor a little bit all right there so I’msmoke already good so just to the side[Music]so your little probe there needs to beabout two inches from to meand I’m not gonna put a temp probe inhere yet not really to worry about itbecause if it doesn’t go above 200 youreally don’t have to worry about thetemp too much because I’m going altralow and slow however I’m going to putsome probes in it probably anothercouple hours or something so let’s tryto get the lid onokay then they also suggest vent becompletely open I’m going to try tocontain as much smoke as I can so I’mgonna I’m still gonna do it about halfway so I’m gonna do I’m personally gonnado it half way spider 22 actuallysuggests that the event is completelyopen so but I don’t follow the rulesthat’s it so I’ll be putting 10 probeshere in a couple more hours so this isgonna go I have no idea how long this isgoing to take 14 15 16 12 hours I haveno idea so I’ll see you back then oh[Music]yeah it’s might let you know that time Istarted this brisket was 9 a.m. so it’skind of a timestamp so 9 a.m. is when Istarted all right2 hours later that smoke tube is stillgoing real goodand ittell me pellet I got in here after threehours to see what the time usually justdo it oh look I got tons fellas in thereat three hours so just just use a littlebit of pallets but then again I have itat 200 degrees yeah that’s pretty goodI’m happy with that really goodand it’s at 2:05 it’s so totaltemperature right so it has been fivehours after my Lars Leeokay so time right now is 3:19 it’sstill hanging at 200 there we go stillpacked at 200 exactly where I want to beit’s time to put the temperature probesin and see what we got going on allright let’s get some types of probes inhere see what we gotlook how beautiful that is what a greatcolor I love that colorthat’s after six hours I’m gonna beputting in old reliable gonna be doingthe ink bird I love this temp probe manthis thing is super cool right here Igot room for four four probes right hereI’m only gonna use the first two butI’ve got room for four so I put one inright here it’s going pretty good at 200there the flat is at 151 and the pointis at 145 there we gothe lid back on still have ways to go145 but this is ultimate low and slowI’ve got to go do all kinds of stufftoday and not have to worry about itwhile the briskets at here and it’scooked the smoke tube actually lastedfor five hours which is better thanadvertised so I really like that okay soit’s currently 6 o’clock it’s been ninehours let’s take a look at the brisket Ihave been home during this whole ninehours I’ve been home roughly for aboutan hour off and on go ahead and get thisthing sprite look at that that’sbeautiful the bark is definitely settingon there to get the zoom in on the sparkour hair this is pretty nice really lowreally slow this bark is definitely seton here no that’s in here is waterthat’s a current temperature internaltemp right now is flatten one 149 flat156 and a point so that’s that alright 9hours later let’s see how the pelletsare looking in the hopper here stillhave quite a bit of pet they the pelletsin there so so it’s about it’s abouthalfway gone and the smoke tube iscompletely burnt up as well anotherthing I took out and I was here out andI replaced it with a pail because if youlook down below on my driveway what isthat that is grease on my drivewayit’s begin to be nighttime so what we dois I’m going to wrap the brisket I’mgonna up the temperature upI’ve got everything done I need to getdone today so the only thing I got leftto dohis brisket so I’m gonna go ahead on mycrank this thing up to 275 oh wait holdon I can’t put it to 75 because there’sno 275 knobI can’t adjust it to say 5 teeth of 250or 300 so I’m gonna do is almost set thescene to 300 and I’m gonna go aheadfinish this thing off I’m a rat thisthing it’s a butcher paper and get thisthing done there you go there’s thebrisket it’s getting too wrapped updon’t handle hot brisket with your barehands it’s not very smart to spray somewater on there get his bad boy wrappedup I went to layers got a layer here andI got layer here wrap them up now let’sgo on to the 300 degree pit there we goall right so I know I’m gonna hear thisalready in the comment section I wouldjust put into the ovenI would put a 370 oven for us to cookwell that would probably be good andyeah I probably could put it in the ovenbut guess what I’m not doing a test onmy oven I’m doing a test on the spider22 pellet smoker so now I’ve cranked itup to 300 degrees and now I’m gonna seehow it how it handles at 300 degree tempis I had it at 200 for the last 9 hoursnow it’s going to 300 to finish off thiscook right now that pellets are you knoware still about halfwayoh my Chuckie here in a couple morehours and I’m gonna start getting down alittle bit low I’m gonna fill that thingback up with some more pellets so rightnow so far so good it’s gonna stayinside the weber kettle for rest of thecook and by the way this is like reallycool like the smoke going around me thisis awesome I need to have like an introto does thisall right so time now is 8 o’clock it’sbeen on there now for 11 hours righthere and the flat is at 172 and thepoints at 160 and it is currently stillmaintaining a 300 temperature so eventhough I cranked it up really high it’sstill maintained temperature listen howmany pellets are in the hopper stillhave quite a bit of pellets in here nowyou’re not supposed to open this up alot but I’m doing it for demonstrationpurposes so there you gostill got quite a bit of pellets inthere I’ll probably check it anotherhour at 12 hours and probably had somemore pellets to it all right so aquestion that might arise is is thisunit Wi-Fi or Bluetooth capable no it’snot but maybe future units might be butof course it’d probably be more on magicbut I was kind of thinking about that ifa case that questions asked no this isnot Wi-Fi or Bluetooth capable I don’tknow if it has an app or anything likethat I’ve looked into that all right soit’s currently 930 let’s take a look atthe pellets right now the temperature inthe flat is at 194 we just left again wehad a goad we had to go somewhere so ina flat right now it’s at 194 and thepoint it’s at 187 so it’s progressingbeautifully now and those temperature isinternal or Shona tighten up a lotbetter I like that let’s see what thepellets look like in here is this aftertwelve and a half hours this is sixhours on two hundred and now it’s beensix and a half hours at 300 so that’swhat the pellets look like that’s theamount of fella so it’s gonna be berefueled here about thirty more minutesokaytime now is eleven o’clock flat iscurrently at 205 and the point is at 199I’m going to pull it generally I like topull about 210 however the carryovershould get me to write about that – ten- oh seven to ten probably so I’m gonnago ahead and pull it now I think it’s anice temperature and a nice round numberbeing fourteen hours that’s how longit’s been it’s been 14 hours and thishas been on get it pulled I’m gonna putinto aluminum pan over here and cover itwith some foilwe’re gonna let this rest for about anhour or two hours maybe it’s 11 o’clockso if I crack gets open or I might evengo tomorrow morning so for right nowit’s done it’s got a rest so all thosejuices I can reabsorb so as far as I’mconcerned the cooks done all right let’ssee how many pellets we ended up withfor 14 hoursthere we go still got pellets in thereright there so still have pellets inthere time to shut it off turn this allthe way off do you and what I like aboutthis now it’s gonna go to a 15 minutetimer it actually counts down which Ireally like until it uh finally shutsdown[Music][Music]all right so it’s about it’s like 12:30right now it’s pretty late so much Ikeep it down I’m gonna give us a tryall right here’s that point a piece ofthat point yeahjust melts in the mouth I hear the thingyou can taste the smoke in there thatextra smoke tube in there that reallydid is really well I here’s that here’sthat flat oh yeah deep deep smoke ringright there just melts in the mouththat’s good stuffthere you go spider 22 a few guys have agood thing going there’s a few tweaks afew additions a few things that y’allneed to do to improve this thing buthowever this thing performs beautifullywhen the first was in nine and a halfhours I went at 200 degrees and then Iwent three and a half hours at 300degrees this thing changed temperaturesand it did everything perfectly nocomplaints on how its performance isy’all go and check them out if youalready have an existing 22 inch WeberKettle this could be a great greataddition so you don’t have to actuallyhave to go out and get yourself a pelletsmoker anyhow like subscribe I’ll seeyou next week ciao[Music]you