Your helper is adorable.

The brisket looks great!  Don't take for granted those precious years when your kids are that age, they are gone before you know it.

Did you and Chud (durr typed wrong first time) plan to have two videos like this simultaneously released?

Another awesome video, for the inexperienced brit with fairly basic bbq equipment. Thankyou... 😂

The gorgeous helpers made all the difference. 👏

You nailed on a simple kettle, it turned out great, even the fat cap turned out nice and yellow.

I have a OK Joe Highland offset, and a Weber Kettle, and after cooking multiple briskets on both, I honestly would be hard pressed to tell them apart. The OKJ uses WAY more fuel, that's for sure! After a couple years of experimenting, if I am just making 1 brisket for my family, I go with the weber. It's just a lot easier. I don't have to hover over it for 10 hours like I do with the offset. I only bust the OKJ out now when I am making a lot. For instance this summer I had a bunch of people over for the 4th of July, and I made a brisket, a pork loin (used the Bar-A BBQ turkey cook method for that. I highly suggest you watch the Eat More Vegans episode where Al re-creates the Bar-A turkey. It's hard to get boneless skinless turkey breast where I live so I went with pork loin and it DID NOT disappoint!) and 4 racks of St Louis cut spare ribs.

I am a fan of the overnight heated rest so that I get more sleep! Cook it all day on the first day, sleep and rest, then eat at the perfect time the next day

You have a very similar helper to me, mine is 4 years old tomorrow and loves it when I've got the smoker going.
Great cook

Dave your Lil helper is precious. Nice video, nice cook. Thank you for sharing.

Cooks a mean Brisket on the Kettle. Also has a Niche Zero Grinder in the background too. This man's got it down.

Cutest little pitmaster in the making.  Great video as always.   Just did your turkey breast cook and it was delicious.  Thanks for all the videos.  Keep them coming.  Be safe

Love your assistant pitmaster. Such a cutie!

Great video, so much useful information....will need to pick up a slow n' sear!

Brisket came out nice & in reality not 3 days. I always season the night before & really does help with bark formation & a great time saver in the morning. I use Ghee rather than lard as I adds a nice flavour & doesnt leave a fatty coating on your tongue that I had found sometimes happens.

Put those pickles in a glass jar!!!
Thank you for a beautiful lecture & demo❤

Just beautiful brisket. Absolute perfection.

Loved watching a fellow bbq bro smoking some meat across the pond!  I save the rendered smoked fat for the next cook.  Add some sweet-n-savoriness to that fat and inject that hunk of meat - BOOM!  I do this and then add the rub.  Then only give it till the Kettle is ready with fire.  On goes the brisket.  This way, you don't have to wait the overnight absorption process.  Also, make sure to cool the brisket so the fat is solid, this way it's a lot easy to trim.
So, cold brisket > trim > inject > rub > start fire > start smoking.

She is gold❤

Great timing with the video! I won a brisket at smokin’ elk school last week. Planning to cook it this weekend and only have a Weber kettle. Very nervous I’m going to wreck it!