Choice Brisket on Weber Smokey Mountain | Detailed Tutorial

hey everybody welcome to board cooks I appreciate you joining today I'm gonna show you how to cook a choice grade brisket when you're where Smoky Mountain should be good hope you stick around [Music] in the backyard really showing you that you do get Oh's with the beer whiskey but he cooks responsibly [Music] hi folks this is what we got today USDA choice this is a choice of grade brisket I usually get either prime or some Black Angus brisket but I had a request to do some choice so this is what we're working with today it's about 12 almost 12 and a quarter pounds I like grass-fed beef I think it gives a little bit more flavor but talking about briskets when you go to choose a brisket try to phone one that's got a lot of this there's white marbling in it not not the big hunk of fat but marbling in between the fibers of the meat that's what you're looking for you also want to try to find one that's got a real nice flat if you're not familiar this is a flat in because it's flat there's big honking round end that's what they call the point this is where you get your burnt ends from right here but trying to find a nice thick thick flat if you get one that's really really thin it's gonna burn up as it cooks you might as well just cut it off and try to try to find where it's a little thicker and cook it that way usually when I trim these up I trim them fairly good this is a twelve and a quarter pound let's say twelve pound brisket I'm probably gonna cut two or three pounds of fat off so we're gonna wind up with a nine to ten pound brisket that's what we're gonna cook in briskets when you're cooking about 225 or 250 Fahrenheit they usually take about a hour and a half per pound so when you're cooking don't go by this measurement this weight on your tag because you're gonna cut to three pounds off here go by the the weight of the brisket after you cook it and again guesstimate to three pounds also when you choose a briskets try to find one that's flexible it almost folds over on itself folks that's what you need right there at that shows you that's gonna be a nice tender brisket all right I'm gonna get this thing cut open and we're going to trim the brisket up if you're not familiar with how to trim a brisket I'll put a I card up in the corner for you I've made a video specifically trimming briskets y'all check that out if you haven't already we'll meet you outside when we're firing up to wherever smoking out and I'll show you how to do that next I'm never going to discuss the weber smokey mountain itself I've got the twenty-two and a half inch I've had mine for about eight years I still love cooking on it when you're getting the coals going I like to open all three bottom vents down here and to help get you some fuel efficiency in your weber smokey mountain what i've been using for the last seven years or so I just took the main great that it came with this bigger one and I bought like a fourteen inch or so small grill grate just from a local hardware store kind of crisscross them and then I've got copper wire that I tie it up so that this is not coming off this you know that'll give you a lot more fuel efficiency because these holes are smaller and it'll allow your charcoal to sit up above the Ash longer giving you longer burn times that's the reasoning behind this now last year I found a new product this is stainless steel it's got a nice handle on it y'all check out these holes on the bottom and a little bitty small holes that'll give you even more fuel efficiency I think I put a full 18 pound load of charcoal in this thing one time and kept at about 250 ish I think I got in like 34 hours and I've got that on video too when I first got this this is from our bure fabricating links will be down below in the description box just hit show more for anything you see me use but I love this thing right here and also recently they came out with this this is what you use in the center because when you're done on Smoky Mountain like this you like to I like to use the minion method myself where you have a bunch of coals around and you put lit coals in the middle and the lit coals eventually catch the ones on the outer sides and that'll give you a lot longer burn time so I can usually get in the summertime maybe twelve fourteen hours before I started using this you know with that old great I just showed you I can get a good 12 14 hours in the summertime when it's really hot or about 10 hours in the winter time when it's freezing but this is my setup I'm gonna go ahead and load up some charcoal around here I'm going to light a chimney with about a half-full chimney of charcoal because you don't need a whole lot and I'm gonna put that hot coals in the center will catch out back then Oh folks let me show you real quick this is another trick that I use a lot of times this is the normal way you use your chimney put your chimney full of charcoal up here light it from the bottom a lot of times like I said you don't need a lot of charcoal for that whoever smokey mountain to get going mmm fill this thing halfway like I'm fixing to do or better yet build this bottom side with charcoal briquettes and light it from the bottom actually what I do just kind of got a cone in the middle here so I'll just put one of those fire starters down in there and then I'll put some charcoal on top light it from the bottom and you got about that much charcoal that's really all you need folks but we'll catch y'all back Shore they just want to share this little tip with you I'm so used about a half a bag of that kings for blue in here I've got something left if I need to add some more later I will but I don't think I will I use leave now to usually give me about a 10 hour cook with half a bag on this this charcoal basket I'm using here alright my chuckles hot plate form in the middle like that if you get a few stragglers that's fine let's look up my charcoal add it in the center there and it's just gonna slowly burn out like that my vets are here here in here got three chunks of pecan wood or pecan how're you gonna say it I like to put my word Chuck on what my chunks not chips I like to put my chunks near my vents and that's gonna give us a nice long burn let's go ahead and go going in I'm gonna fill this with water that's the way I like to do it but you know if you don't want to use water in your water pan use some sand use some ceramic briquettes put your some foil in there if you want to help the grease clean up however you want to do it there's more than one way to cook this y'all I'm just showing you one way and I don't do it this same way every time the brisket is still inside just resting with the rub on it we're going to let this baby come up to about this weber smokey mountain with about 250 fahrenheit somewhere in that range v fluctuates between 225 and 275 I'm fine but we're gonna try to get it up to about 250 then we'll bring the brisket out here we'll be right back okay I just wanted to show you my water pan it's kind of leaning this way so it's more full on this side but it's about 3/4 of the way full that usually lasts me a good 10 hours or so on the water go ahead and throw my grill let's get it warmed up and then I'm gonna spray it down and scrape it down cuz it's got a little rust on there all the bottom vents are still wide open so once the what's the temps once the temps on the weber smokey mountain start getting up to about 220 then I'm gonna start closing those vents down about halfway and from there I'm just gonna keep monitoring and as it gets closer to 250 ml keep closing down some of those vents and in in hotter weather it's not about 65 here right now but in hotter weather during the heat of the summer you may actually need to close down one vent totally and just leave two vents open a little bit to regulate the heat for the that you're looking to cook at but we're gonna see how this one wants to work today but uh one thing's for sure once you get the vent set some babies set and forget it so let's go check on that brisket all right this is our brisket after we've trimmed it looks gorgeous I cut a piece here that I you know I probably shouldn't have but it'll be fine folks I just kind of want you to see all the marbling in this this is a gorgeous choice roast kind of round these edges here cut the sides down a little bit on each each of the sides this round this will help the smoke and the heat flow over it and give it a nice even cook this deckle part right here I cut all that out pretty much but I didn't go crazy competition style trimming on this thing I just wanted to kind of get it backyard barbecue style trim here's the other side I did get a lot of this silver skin off of here but again you're not trimmed a little bit of this trimmed a little here but nothing major folks just trim it as good or as little as you want the main thing is to leave a quarter you know maybe eighth inch on this top side I actually don't mind having this on the point side trim down a little bit where it's got some shiners here because that's gonna allow that rub to get in here and it's gonna really give it a nice flavor on this point in on this flat right here the flat is what you're concerned with when you're doing a choice roast because a lot of times your flat will dry out during the cook now what I've got here we're going to inject this one got some beef broth you can use beef stock water butter whatever you feel like I think this will just give it a little bit of extra beefy flavor and help keep it moist so what I need to do is transfer this brisket into a pan so they don't get my injection everywhere so hang on I think I mentioned a poured my injection the beef broth into this mason jar here get you any kind of injector this is a Cajun injector for turkeys and stuff but it works for everything else as well Oh folks if you're having trouble with this laundry right here put your little oil on here you see it's kind of shiny because I just lubed it up with a little bit of a olive oil there cups it slide much easier [Music] if you want to add any ingredients to your beef broth has your injection I would stay away from large chunky stuff because these holes in these injection needles are not that big and you may get them jammed if you try to put some kind of like salt pepper depending on how large your chunks it is but I'm gonna inject this whole thing I'm just gonna you know go in here see it's already eating everywhere over here kind of hold your hand over it here we go I'm just gonna go along here and I'm also gonna do the point summer wound up doing one two three four five part about seven seven seven seven so about 28 injections and that should help keep this brisket moist we'll catch you back and we'll put some rub on it all right as you can see I used I used almost all of this 14 ounce can of that beef broth a little bit left and usually what I would do is rub some Worcestershire sauce or some oil or something on here to try to act like a binder but we got this beef broth on here so I don't think I need to do that maybe put a little bit more up here where it's not really everywhere and a good bit of this did squirt out don't worry about all that I kind of stopped it up with a paper towel before I turn the camera back on that's fine right there there we go yeah let's make us a rub all right fry rub I'm gonna keep it simple for you guys but you can use whatever rub that you want y'all see me use plenty of rubs on beef in the past get your favorite or just use this simple rub right here kosher salt ground black pepper I like to throw a little cayenne you can also put some garlic powder in there 50/50 mix of your salt pepper to see how far that gets this one - I like a little bit more pepper maybe a 60/40 and this is Chorus ground from Fiesta it's actually a little too coarse I wish it was a little ground up just a little bit more your cayenne pepper I'm gonna skip this the heat will mellow out the heat I mean the fire and the smoke from the weber smokey mountain will mellow out the heat so it's not super hot I like to just put a little bit maybe maybe a teaspoon you know like that not much folks sure wash your hands but we're gonna get this a nice mix we'll get our Brisky back up here you want to rub it down real good pat it in let's do that all right man I can't believe how good this brisket looks really does look good this is the fat side so I'm gonna cook fat side up on my weber smokey mountain I will explain that when I get out there so I need to I need to do this meat side first with the rub cuz I want to finish putting the rub on on the side that I'm gonna leave up so let's just go ahead and put this salt pepper and cayenne pepper rub on here and like I said before the brisket is a big old hunk of meat so you can coat it down really really good guys if you want it to rain just bring your hand up a little higher or rein it on there more evenly however you feeling doing it there we go Pat it in you see how big these chunks of pepper are I wish it was ground just a little bit more but you don't want to put table Braund on there that's too fine all right we're gonna do this side and folks will meet you out at the weber smokey mountain here shortly all right guys we're deadlocked here on 250 it's been holding like this for about 15 20 minutes so I think we're good to go top vent is fully wide-open as it always is when I cook and getting the tip always leave the top fin wide open guys bottom vents I've got the I got one of them almost all the way closed and two of them about open like a number two pencil about that thickness a quarter inch or so if that I'm a grill grate in there waters in there I sprayed this down scrubbed get on the barbecue sauce and stuff oh here we go I'm a brisket we're going fat side up my reasoning for that is I like to put the fat cap facing the heat on the weber smokey mountain the heats coming around that water pan and coming up the sides so heat on the bottom coming up around the sides hitting the dome bouncing back down the heats coming from the dome lid area that's why I do it this way if you're cooking on a weber smokey even if you're cooking on a grill or something where you've got an indirect heat like over here or over here put your fat cap down guys that's fine or if you're doing some kind of other indirect cook fat cap down or offset you can cook fat-cat down because your heats coming through the baffle plates on the bottom side of your cooking chamber and an offset on the weber smokey mountain i do like going fast side up though playing on let this baby go for maybe be a couple hours or so we'll check it see if it needs spritzing and bring it back if that happens otherwise we're gonna let this baby ride until we get to around 160 internal fahrenheit that's usually when it starts getting into the stall and we're gonna wrap it alright for you guys out there the length to time your cooks which no two cooks are the same no two pieces of meat are the same so they cook at different rates but if you're into cooking by time folks it's 9:30 a.m. my time okay hopefully I'll remember to show you what time it is when I pull this baby off but it's about 9:30 a.m. my time right now we'll be back in a little bit all right guys two and a half hours and we're still holding 250 Fahrenheit got a lovely weber smokey mountain just for that simple fact alone said him forget it baby love it alright there's our brisket it's looking pretty doggone good looking real nice in fact I don't think I need to spritz it yet maybe another half hour to an hour I'll spritz it but you see it's pooling some liquid here and here I show you a little trick I learned from my buddy Harry sue I think I've shown this on video get you some chunks of wood all right put your chunks of wood under your brisket dad yes that'll work anyway that'll help that liquid roll off alright so what happens is when that liquid just sits and pulls on top of your on top of your brisket it keeps the it basically makes a spot in the bark okay you're trying to develop bark at this point so leaving that pool of liquid there you're not gonna form any bark on that section of your brisket it's not really a downside it just doesn't look that pretty okay oh yeah I know we got to do at this point we're going to put some probes meat probes and a pit probe on the weber smokey mountain and folks I just got this in check this out I got me the new smoke x4 is that what it is yeah smoke x4 thermal works man y'all know I love my thermo works smoke this is the new model it's got four different probes probes you can put in there and it's good for like a mile and a quarter or something like that line of sight no up no obstacles so it's a look it's got a lot better range than the old smokes what I'm saying but again link will be down below if you're interested alright and when you're putting your meat probe on you just kind of want to sit it kind of where it's kind of in the middle I guess I mean this is all pretty much gonna be close to the same temp so it's not that big of a deal and I've got my own set up for the first first probe see the probes on the side here the first one I have set up for the temperature on the where we smoking down this thing will stay in there I'm gonna have to stretch it out a little bit or song here we go come on to you boy oh it is that's coming loose pretty good I don't know I'm gonna fix that yeah usually using my thermal works smoke the original I'd only have to pour probes but I've got four so I'm gonna use one for my flat oh let me show you real quick - these probes they read about that far on the end right there okay so what you want to do is try to stick this middle part especially this very tip right here kind of bevels right here this very tip needs to be in the center of your brisket something like that we make this probe number two [Music] not also gonna put a probe in my point down here yeah let's go let's go from this side folks think that would give me a little bit better yeah something like that so I've got readings from my point and my flat and from the Weber smoke you know then we'll make this fort number three let's fire that baby on on switches on the back alright there we go so that's what we're looking like right now you can see I'm uh tips the point 146 flat 156 the probes 171 because I've got the lid off so this is the receiver they're going on I'm go ahead and cover this thing up here we go guys they should connect here very shortly like within 30 seconds or so if it doesn't there's a sync button on the bottom the back of the main transmitter see it's already synced up and that's what we've got right there so this thing should get back up to 250 Fahrenheit we'll keep cooking and hearing again about an hour or so I'll go ahead and start spritzing this baby I believe we're cooking folks just sit back chill out relax let the weber smokey mountain do the work and I know y'all got some questions let's go answer some questions for you cuz I get these questions all the time from from my fans so let's go hook you up with some answers to some questions about the web of Smokey Mountain and cooking brisket alright so this is uh just a little quick Q&A I mean this is coming my Thursday check if you hadn't check that out check out my playlist on my Thursday chats and I'll be starting that up again soon for you guys this may make the video a little bit longer than usual but these are some important answers to questions that I often get so newbies starting out folks you know you just got your weber smokey mountain trying to figure it out how to cook brisket stuff so I get these questions quite often I just thought I would include it in this video even though it's a little bit longer you can always fast-forward through the video if you don't want to you know if you want to skip this section or something but I've been sitting here while the weber smokey mountains doing all the hard work cooking that brisket and i wrote down some questions and i figured i would kind of go through them a little a little bit let you hear my thoughts on some of these questions that i get one of them is and I probably should have shown this at the very beginning when I was trimming the brisket but what cut what kind of knife what type of knife do I use when I'm trimming a brisket I like to use a knife that is basically a boning or a feel a knife not one that's real flimsy it's still got a little stiffness to it but it will Bend a little bit and that'll allow you to get around the edges and the corners of the brisket so a boning feel a knife personally I have one from Dow strong that I'll include a link down below for you it's it's an excellent knife it's very sharp you know it holds an edge really well and it's reasonably quiet priced I got it on Amazon the next question is about smoke ring a little bit about a smoke ring a lot of people will find that they can't get a really nice smoke ring on the weber smokey mountain I'm one of those people that have a hard time getting a smoke ring on a smoky mountain okay part of it is is because of the design of the weber smokey mountain now smoke ring is not the end of the world it's just mainly something that you can boast to your friends hey I got a nice smoke ring it doesn't really do anything to the flavor of the brisket okay now on the weber smokey mountain it is difficult to get a smoke ring unless you're just bombarding that meat with smoke which you don't really want to do because it'll make your meat bitter too much smoke on your meat will make it taste bitter so I don't really worry about it a whole lot if you want a cheat you can get you some msg or here in the States called tinder quick the little small red and white bottle tinder quick msg or get you some kind of a rub a barbecue rub discuss some msg in that msg will help develop a smoke ring for you okay the more MSG you put on it the thicker the smoke ring now we'll say I've tried the black ops from oak ridge barbecue and I think it does have MS Jean and I got a real nice smoke ring once on my word of Smoky Mountain using it what about using let's say you've been cooking for a couple of two or three hours on you know smoking a brisket when you wear a Smoky Mountain or any meat for that matter and you notice it's not smoking anymore out of the upper vent I don't really worry a whole lot about that either but I will say that once your meat gets to an internal temperature of 140 145 of internal Fahrenheit it won't absorb any more smoke flavor but having having smoke continually through the process of smoking your brisket or other meats that will enhance the bark because that smoke the particles in the smoke collect inside that cooking chamber inside the upper lid of the weber smokey mountain along with the moisture and they attach to your brisket or other meat and that helps form a nice bark so it's up to you I would just urge you don't over smoke the brisket in fact this brisket I'm doing right now the smoke stopped about an hour and a half in so I added a couple of more chunks in there I didn't show it on video but I did add a couple of small chunks just to get a little bit more smoke because I usually like to smoke four to two and a half hours or so and then that that's fine the rest of the cook you're not seeing any smoke coming out of the stack and I'm fine with that try it out and see yourself done and also - I use three chunks of wood knowing this size chunks is what I'm talking about three fifth size chunks of wood when I'm smoking a big roast like a brisket or pork butt or something like that if you're smoking something like chicken fish especially something that is light you know and not it's not a roast pork chops you know stuff like that you don't need a lot of smoke maybe put a chunk or two at the most if you're doing a thinner cut of meat okay or even a steak you know what about temperature fluctuations well you know the Weber Smokey Mountain Burns charcoal briquettes you can burn lump wood in it you can actually burn real wood in it which I rarely do but I have used it when I want those higher tips I will use lump charcoal to get the higher temps like if I'm cooking chicken and I want to crisp that skin up at 325 or 350 I'll use a lump charcoal that'll help you get those higher temps normally though I'm just using Kings for blue just regular charcoal and you will get temperature fluctuations because the briquettes even though they do burn more evenly than lump charcoal you will still see some fluctuations a lot of that has to do with how the the briquettes are compressed and the ingredients in the mixture that they're making the briquettes out of you know sometimes they burn more evenly than other times so it's kind of hitting this but usually they won't fluctuate that much you'll get a lot more fluctuation if you're using some more charcoal because it definitely burns unevenly it's actually you know wood and if you're using real wood for sure you're gonna get fluctuations so bear that in mind as well I would just learn how you use your weber smokey mountain using Kingsford or okra you know some other some other B&B is a good one use some other type of brick yet that's that's charcoal briquette instead of lump learn your weber smokey mountain and then you can start taking around with it and you know Justin Vince on it and using other types of fuel what about spritzing spritzing depends on the meat that you're spritzing but I'm doing brisket let's just talk about brisket here usually I like to spritz when the the rub has set on the brisket or wrong the meat and to test that just simply put your finger on the meat and if you pull your finger up and you've got some rub on your finger it's not quite set let it go a little bit longer before you start spritzing and that's usually gonna be for me like the two to three hour mark like while ago we checked that brisket and it still looked wet on the surface in a lot of places in fact we got the pools of liquid that we need to let dry out so I'm not spritzing it yet I'll wait another 30 minutes or so it's been about thirty minutes since we looked at it so just in the two three hour of mark that's when you probably need to start spritzing if you want to spritz at all some people don't spritzing sometimes if the Bark's not said it will wash your your rub away leave a bear bear meat there and if you do spritz oh I wanted to mention this if you spritz you can use water you can use beef broth if you want to get a little bit darker bark use some scripts like some fruit juice that's got a little bit of sugar in it a regular fruit juice apple juice or I like to use like a cranberry pomegranate cranapple some you know something I personally like to use something that's a little bit darker in color like a grape juice would work but that'll darken the bark on your brisket because it's got sugar in it and it'll also give your meat a little bit sweeter flavor which some people want some people don't like today I think I'm just gonna go with some water cuz I just want to get that beef taste okay but what we'll see I might change my mind which I do often while I'm shooting videos and cooking and to wrap her not to rap well usually I don't rap unless it's a cheap cut of meat like this choice brisket up cooking today if you're using some black angus or some Wagyu or some USDA prime or some higher well marbled cut of brisket you don't really have to wrap unless you're just wanting to speed up your cook wrapping speeds up your cook okay it may drop it from an hour and a half per pound to like more like 45 minutes to an hour per panel during that time is wrapped and also to let me talk about wraps if you're if you are wrapping whether it be foil or butcher paper I prefer butcher paper if wrapping a higher grade of meat because all of the the fat that's rendering out that fat will absorb into the paper and it'll still allow smoke and heat to pass through and allow steam to escape if you're wrapping in foil you're gonna have your barks gonna be soft because you're basically steaming the brisket you're steaming your meat so your bark is not gonna be firm at the end unless you open the foil up and let the heat from your cooker firm that bark back up and if I do do that I'll usually about 180 590 Fahrenheit internal is where I'll peel the foil back a lot of times and that will firm the bark back up somewhat not like it was when you first oiled it but that will help but in my opinion paper is probably the best way to go also I was mentioning papers the best way to go if you're doing a higher grade of beef if you're using like choice or select then I would wrap in foil because you're retaining those juices from your brisket and when it's finished cooking it will absorb back some of those juices so even though you're steaming it your bark is gonna be soft you are basically saving the juices that the brisket had to begin with because choices select briskets they don't have a warbling they don't have a lot of fat to render out and that's a lot of times why they turn out dry unless you inject them I'm hoping this one turns out okay but every brisk is different you never know until you cut into it at the end great of brisket versus the time that it takes to cook that's a good question I mainly used USDA prime brisket now sometimes I do use Black Angus which is similar if if you're using one of those higher grades or even Wagyu you're probably going to look about you know about an hour a per pound to cook it in about 225 or 250 Fahrenheit mm-hmm and the reason it takes less time then you're selecting your choice which take about an hour and a half per pound is because your your brisket is is so well marbled it's got so much of that fat that soft fat that will render out while it's cooking that fat as it heats up it heats up the inside of your brisket and that's one reason that it cooks faster so higher grades meat cook faster than the lower grades meat so if you're cooking let's say Wagyu and you're shooting for an hour and a half per pound you're gonna you're gonna find when that hour and a half per pound time is up that your brisket is falling apart tender because you overcooked it always use some type of thermometer to probe your meat if you don't have a meat probe like this thermo works smoke or or one of the other ones that are out there to constantly monitor the meat at least get you a fast read thermometer I use the thermal pin to double-check everything myself and I get a reading in like three minutes three seconds but use some kind of an instant-read type thermometer to periodically check the internal tip of your meat if you're not using a regular meat probe like the thermo works smoke okay cause you don't want to overcook it well maybe you do if you want chopped beef sandwiches but if you want to sliced my slices you don't want to overcook it should you inject with the grain or against the grain I've tried it both ways I honestly don't notice that much of a difference if you're injecting with the grain supposedly the injection will flow up that grain as it's running through the meat and if you're going across the grain you're basically just injecting and it's running through the fibers of the meat not the fat fiber of the grain okay so it'll work either way you're still getting injection into the meat regardless but I would think if you inject with the grain as that brisket cooks it tightens up the muscles the fibers of the meat and I would think that that would push out a lot of that injection if you just injected in the grain I haven't tested that so I'm not 100% sure that's what happens but logically thinking the scientific team or that I am that makes sense to me trimming the brisket I talked about using that boning knife or a fillet knife something that's got a little bit of flex to it to help but why do you trim brisket especially the deckle that's because the deckle area is a really hard fat it's not gonna render out you're gonna wind up cutting it off the meat anyway at the end so why not go ahead and trim it off at the beginning put your some rub on there in that area and you'll get a lot better bark in that area all of that hard fat this on a brisket and especially that deckle area it's it's not gonna render out the fat that's gonna render out as some of that fat that's like on the very top surface where the silver skin is and mainly though the fat that's within the fibers of the meat the the grains we were just talking about injecting okay that has fat those grains have fat and they will render out and help keep your meat juicy especially if you're using prime Black Angus Wagyu some higher quality meat oh why do you smoke at a low temp like 225-250 most of the time because that that low slow tint allows the fat to render okay if you're cooking it really high temps like I've done a hot and fast brisket if you're interested put it up here for you hot and fast will work but how fast will we squeeze out all of that juice not all of it but it'll squeeze out a good bit of the juice that's in your brisket most of the time because that your cooking is so hot and fast that it doesn't give time for that fat to render if you're cooking low and slow to 25 to 50 even 275 pushing it a little bit but mainly around the 250 range Fahrenheit if you're cooking low and slow you are allowing that fat to render out naturally on a low heat it'll take its time to render that's going to give you the juiciest brisket in my opinion so in the same thing with pork pork but it's been a while since I've did these q and A's I need to get back into putting my training wheels on and get back doing some Q&A for you guys huh there is the chance all right what about if you've put meat on the middle rack in the wherever Smoky Mountain that's when I get quite often first off think sanitary all right don't put chicken over beef don't put chicken over pork if you're cooking with different meats put your chicken on the middle rack because it will just drain the grease drippings down into your water pan drip in and put your meat or pork on the top rack now I will say that the rack that's just above the water pan that middle rack on the weber smokey mountain in my wherever Smoky Mountain that middle rack range is about 25-30 degrees lower intent then the top rack and a lot of that has to do with because I've got meat on that upper rack and as I mentioned why I'm putting the fat side up the heat comes up from the sides of your weber smokey mountain hits the lid bounces back down onto that top rack where you meat is now if you've got a big chunk of meat up there like a roast like a chuck roast or a brisket or pork but that's going to absorb a lot of that heat and then some will follow around the surface of that meat and go down to the lower rack and you are getting some heat from beneath the water pan that's heating up that water and it's it's giving you a little bit of heat from the bottom side as well usually that bottom were acted the middle rack and you ever smoked a mountain is gonna be about 25 degrees less than the upper rack though so bear that in mind and that should allow you to help plan your cook a lot of times if I'm doing something and it's gonna take a while to cook and I want it on that middle rack I'll put that on before I put anything on the upper rack so I hope that helps you if I didn't answer all of the questions that you had and I'm sure I didn't please ask them in the comment section down below I'll get to those hopefully and be able to answer those questions individually but again I just want to throw these questions out there because there's questions that I get quite often from you guys and since this is like a tutorial type video I thought I would include that and again if if you need to just skip through the video man that's why I'm I'm leaving this one long for you guys y'all watch what you want I'd rather include too much information than not enough information there's a bunch of newbies out there and whoever Smoky Mountains a fantastic smoker folks it's almost time to go spritz this brisket so let me get this camera shut down let's go ahead and spritz the brisket cheers to you and we'll catch you off on the flipside hi folks see my thermometer here is still reading about 240 actually some work smoke says 250 and that's fine you know I'm not worried about that much of a difference internal on the flat 157 151 in the point let's check on see where we're at and if you're cooking for yourself and not doing video try to not leave the lid off very much I'm gonna go ahead and just stretch this a little bit with just plain water folks I can just got plain water here I'm just putting a little bit of spritz on here not a whole lot cuz it is still pretty juicy here we go well let it keep cooking we're about three and a half hours in right now we're gonna spritz about every 30 to 45 minutes so I'll bring out back when we're ready to wrap this thing which won't be too long because we already at 157 151 so we'll be wrapping soon oh one thing on this thermal works smoke 4x4 yeah smoke x4 I like that it's got a flat bottom the regular of the original smoke the receiver had a curved bottom so it was hard to sit on a tabletop or something like that this has a flat bottom and it's got magnets on it and the magnets on the back of the main transmitter as well so I like it it seems to work pretty good we'll be back wrapping the brisket shortly hey guys about four and a half hours in my Weber Smokey Mountains dropping in temp the brisket has been hold about 157 here and about 153 here for the past I'd say about 20 minutes or so so or maybe even more for the flat but I'm thinking it's in a stall so I need to go ahead and wrap it but I need to worry about this temp real quick here the temps will fluctuate up and down a little bit but it's steadily going down which tells me that that vent on the backside that I had closed down pretty good I need to open that vent up so those charcoals will start getting lit up so I'm gonna open that about halfway and I may open up some of these front ones here just about halfway and if I need to add some more charcoal I will later but for right now I'm just opening up that one vent and maybe open it up one of these other vents I have kind of partially closed down see if we get the tip back up around 250 and let me show you the brisket briskets looking mighty fine y'all check that out don't that look good oh yeah baby something zoom in on that for you real quick check that out man that's looking nice y'all gotten real nice bark on it and I haven't spritzed it anymore since the last time you saw me spritz it I don't think it needed it so I just didn't spritz it but what I'm gonna do and I still got plenty of water in the water pan what I'm gonna do I'm gonna take this brisket and get some foil and we're gonna wrap it for you be right back all right guys I got some heavy-duty aluminum foil and basically what did I get a double length of the brisket so I've got this extra hanging over here fold it in half and I made a little crease here so I'll know where to place my brisket let's get the brisket oh I'm doing shiny sad inside too because the that'll that'll help not reflect the heat away that'll help reflect the heat back in towards the brisket help it cook faster it's my reasoning behind that I'll tell you what that brisket is looking mighty fine y'all really really looks good juices running everywhere oh yeah baby now go sit down towards where I got the crease that's halfway it's a little trick I learned from Harry sue by the way what you want to do is make it like a little pocket yes sorry so windy out here for you but you got one in this closed the other side see this other side so we just form a little pocket something like that get it pretty tight [Music] go fold bottom in back in there putting this back on the same way that I've had it I had it fetch side up so that's how we're going back in again you want it the tighter that you can get this in the foil the less it's going to steam if you want you can throw a little bit of a juice or broth or water in here just to give it a little extra juice in there then take a lot then finally close up this back side and if you're not using heavy-duty foil get you two layers of this you don't want this ripping and losing all your juice we'll put it back on at this point I don't think we need wood anymore we'll put the probe back in mo point put the probe back in flat still got my meat probe right there put the lid back on maintain 250 ish and well let it keep cooking folks alright guys quick little update I just wrapped put that brisket on as you saw but check out these temps my weber smokey mountain temp is climbing pretty good that's because I had that lid off for quite a while and what I'm gonna do I'm will close that back lid back down where it was about halfway quarter away something like that see if I can regulate it and get it back down to about 250 for the weber smokey mountain also the flat and the point temps when you're when you're wrapping your briskets and you take those probes out you wrap it put the pros back in a lot of times you don't put those probes exactly in the same spots you had them so if you're putting your brisket back on put the probes back in and you're seeing a lot lower temps maybe you put the probe back into a different part of the brisket it happens don't worry about it just leave your probes where you put them let them keep going the briskets gonna cook in the end and at the end you can always check whether the instant read thermometer like I mentioned in the QA if y'all miss that check it with instant read thermometer see what different parts of the brisket are probing before you actually pull it off the smoker so let me take care of this vent down here see if I can get this web smoking Mountain down to 50 ish and we'll keep on cooking and also to the stall if you're not familiar with that the stall happens and they call it a stall because the temps do not rise if they rise they rise very very little very very slowly for sometimes an hour sometimes two or three hours each brisket is different just don't be concerned about it let it stay in the heat let it keep cooking it'll be fine eventually it will come out of the stall and you will see the temperatures internally on the brisket keep you know start rising again and then you need to check it when it's about 198 200 205 internal check it around those temps and see where it's at I like to check it about 198 or 200 in fact I got this set for 200 just so I can see how tender the brisket is when i probe it it may need to go longer it may be ready but around 200 usually when it's getting close so in stably thermometer 200 hope that helps everybody out there we'll catch you back when we're getting closer to 200 all right folks my alarm just went off oh we're still holding 250 not 240 here yes that's fine but my flat just went off 200 degrees hopefully y'all see that and the the point is behind excuse me point is a little bit behind and let me get you up here I can see you talk to you just a minute that usually does happen where the point in the flat are not the same temp that's why I put two probes in there there are two different muscles guys so don't don't think they're gonna cook at the same rate plus the flat is it's kind of thin it's like a steak think of it as a steak compared to the point which is like a chuck roast it's thick so it's gonna cook slower usually there's only brisket but for the most part flats gonna cook faster than you point in my experience but let's uh let's actually use a thermal pin from thermal works to check the internal temp of the flat and the point and see how close it is to what these things are reading it could just be that I have my probe for the flat in a pocket of fat or something and the same thing could be true with the with the point if you get your probe stuck into fat it's gonna read higher than what the meats actually reading because the fats gonna be hotter than the meat which again is why if you got a Wagyu prime Black Angus that fat within the meat is gonna help it cook faster oh and another thing too let's see where we add on the clock here 3:22 p.m. so we're almost six hours we're like what 8 minutes from being six hours in this thing's cooking faster than I thought let's let's put this to read thermometer let's check it out all right I did rotate this around just a little bit this this side over here the coals is is where I opened up that vent and I wanted it to be a little hotter on the point so I just flipped this around just a little bit let's uh let's check out see where we're at here that's reading 179 read 180 179 okay so that's pretty consistent right there 177 on the thermal work smoke and still reading 215 hit 201 on the flat see what the insta reads reading on the flat now see there 194 so it's still got a little bit to go and I could feel just putting the probe in it it's not quite feeling like melted or room-temperature butter so I still got a little bit to go and see it's reading 202 right there but it's still still kind of tight how's this feeling I do not forgot to that's still pretty tight to what you want to do you can tell this is done regardless of the temp I mean this may not be totally done until this heck - 12 to 15 to 20 I've had one go to 25 one time before I pulled it but you can always tell if you get you a nice to read thermometer when you're probing it see how tender the meat is as you're probing it if it if it's the probe like going through the probe acts like it's going through room temperature butter then that's done all right so we're gonna put the lid back on this baby I'm gonna let it keep cooking so now I have kind of an idea of exactly what my has to read thermometer was saying I can I can kind of watch this and tell where I need to go so 194 195 on the flat I know I need to go you know about another 8 degrees or so maybe 10 degrees we'll check it again and of course the the point still needs to go a little bit longer but we'll keep probing until it gets tender in fact I'll bring you guys back when it is probing tender before I pull it okay I'm not lengthening in this video any more than it is already so hope you understand and we're still maintaining 250 on the weber smokey mountain gotta love that weber smokey mountain alright folks i think it's about time to pool this brisket now check it out we are five twenty nine pm my local time there you go that's right at eight hours if my math is correct so we're putting on about 9:30 this morning it's 5:30 now let me show you the temps of course the weber smokey mountain i think she's running out of charcoal and when it's running out of charcoal like that just open your vents folks you know straight forward right give it more air get you more heat yo also let me tell you real quick about an hour ago something like that maybe an hour and a half ago i took mom a fireplace poker right here and i opened up the front door on the weber smokey mountain I just kind of stirred the charcoal a little bit knocked some of that ash off of it and I threw in like another twelve or fifteen briquettes cuz it was down to about one forty five or so and on the weber smokey mountain and that gave it more heat of course when you do that you want to put those vents back where you had them when it was reading about 250 earlier you know otherwise just adjust your vents as you need to how about that again this is gonna be a long video hope y'all stick through this there's a lot of information man a lot a lot of you guys out there you've never done this before so I'm trying to do what I can to help you out so hope you're enjoying this hope you watch it all get a lot of information out of it but anyway I told you about 210 on the flat we're gonna probably get ready to pull this thing I want you to notice the flat 209 and then the the point 202 so that's a that's a seven degree difference now when I showed you earlier that was gonna that was like what 25 degree difference so the points catching up to the flat and I think this things about ready to pull though I've actually probed it maybe half hour ago 45 minutes ago and it was probing pretty tender but I think it could use a little bit more s while we're pulling right now let's open this baby up see what she probes like right now all right here we go I know y'all probably can't see my dermapen here but uh let's just check see what's going on all right it's probing grubbing pretty doggone tender folks still gonna live in a tug but not much and I'm reading internal of 2:04 at that point anyway and 202 points seven on the thermal works so again it depends on where you have your probe for the the meat probe and let's check out the flat the flat that's probe a real nice hopefully I didn't overcook it that's proven real nice and we're a poking around now it's 204 so the flat and the point we're pretty close alright so again at the end of your brisket cook don't go by the temperature don't go by the time go by the feel when you probe the meat it needs to be probed like the probe is it needs to be tender like the probe is going through room-temperature butter that's your that's your sign okay now what I'm gonna do put my gloves on real quick then what I'm gonna do I'm gonna take this I'm gonna take this brisket I'm gonna put it on a cookie sheet pan over here pull my probes out get you some gloves that will go and protect you this thing's hot folks here we go alarms going off alright let me bring you in closer hang on now when you first pull this thing off what I like to do I like to open this foil pack it up and that'll release some of the heat and I'll leave it open for oh maybe what I think smells good y'all I like to leave it open for maybe I don't know 15 20 minutes or so let some of that heat escape that way you're not overcooking it any more than what you already have if you have already y'all check that out folks beautiful bark beautiful color oh that thing's tender holy cow alright we're gonna let the the heat vent for maybe like I said maybe about 15 minutes or so and and at that point I'm gonna close it back up we're gonna let it rest in the foil for another hour at least I like to go anywhere from an hour to two hours before I start slicing it and that what that does that allows the brisket to absorb the juices that are in the foil or in the paper or whatever just look at that thing rest of luck that will catch y'all back here in probably a couple hours all right guys it's time to cut this brisket up he's been resting for a couple of hours give you a little close-up of it there you go that's what we're looking at folks y'all check out the color of that bark I love me a nice dark bark goodness gracious hope y'all see that holy moley let's cut this baby up so it looks like on the inside alright guys fix to cut this brisket up or to show you real quick this is the gladiator series of the Dow strong knife and you can see how flexible I mean it's not it's not super thin so it has some flex but it's not it's more stiff than it is flexible put it that way this is what I used to carve my briskets with ok this is what I use to trim them up love this knife I've had this probably about a year or so and folks I just got a new knife in again Dow strong now check this out man this is the Shogun series and y'all check this it's a chef's knife man check out that little curve on the end I like that can't wait to check this baby I just got it in yesterday we're gonna check it out let's let's go ahead and cut us up this brisket up I'm tell you what I'm gonna cut it in the middle cut this baby up in the middle right here and then we'll separate it we'll take a look got a little bit of smoke ring from a weber smokey mountain check that out guys a little bit of smoke ring up here not a whole lot like I said you wherever Smoky Mountain let me get you the closer wherever Smoky Mountain don't give you a whole lot of smoke ring unless you got some msg in the in the rub or put it on there yourself well let's uh let's it this point to the side you see the point muscle here you can see the flat muscle here and you can see it's dripping too man it's dripping really really good all right now when you're when you're slicing the flat section well I'll cut that one a little thick but you want to try to go with you want to try to go with like a pencil thickness you know see if I can do this again there we go all right now I'm gonna cut this section of the point off put that back over here let's check this out there you go folks there you go bin test pool look at that I'm telling you you can do this at home guys you can do this at home okay so we got some slices there to eat some pieces holy cow I mean everybody squeezes right there cuz it's the the fat that's rendered out and makes a nice juicy thing down here but uh I'm telling you what this is some juicy brisket and it's because we injected it you can get juicy choice USDA choice brisket or select brisket if you inject that's what you need now let's check out some of this point my hands hang on let me let me wipe my hands real quick I was gonna mention earlier I forgot to mention you could actually take and separate the point in the flat you see they're separated here you know you can take and as you're trimming it separate the point in the flat cook them separately if you want that's fine usually here in Texas we leave them whole like this some restaurants do split it up but what I like to do spin it this way so y'all see the whole thing there there here you go the grain on the point runs this away the grain on the flat the grain on the flat kind of runs at an angle so ideally you want to slice across the angle I just cooked cross because that's how they do it but ideally you want to cut across the grain now on the point point again running this away for the grain you want to slice across I'll just go across this way and the point itself you want to cut some thicker slices like back in the old school you want to do some jumbo size thickness jumbo pencil thickness okay like that guys all right I don't know if you can see the difference in the thickness well not a whole lot of thickness old tiro needs to tighten up his game all right let's cut some more let's cut this a little thicker there you go that's what I'm talking about right there baby nice juicy hopefully I can see that juiciness in there see a sheen see the shine that's good stuff man wipe my hand again you don't want to be handling a knife with greasy hands folks that's not good all right here we go here we go and again see this is your flat muscle this is your point I'm gonna cut this up a little bit we're gonna give each of these a taste and man I'll tell you what this is gonna be some fine eating right here oh yeah baby I'm gonna smooth this edge right here cuz I like to bark myself alright I'm gonna go with this one right here it's got a nice nice edge of the bark on it right here come on now don't let that fall down my dogs get it alright so that's when we eaten right there for the for the point let's cut this piece right here look it has a little bit of this flat i'ma go with ya I'll go with this end right here that'll work let's give this a taste man I tell you what it smells fantastic out here and don't forget you can do this yourself on your own wherever Smoky Mountain just follow the instructions in this video and you can do it yourself you can impress all your friends your family neighbors you know you lot up your weber smokey man you'll be driving your neighbors nuts anyway alright first off let's text let's taste some of this flat the flat usually is kind of dry but we injected this you know you inject if you're using choice or select if using a higher grade beef you don't necessarily have to you can but you don't have to but let's give this a try soon as life very tender picking up the hint of smoke okay and on a big roast like this a big brisket or something like or a pork but you can use those stronger woods the hardwoods like your your oak your Hickory mesquite if you want you can also use the fruit woods fruit woods have a milder flavor I personally like pecan and I know a lot of you in the past have said sounds like I'm saying pine because I say pecan so fast and I'm from the south that's how we say pecan but if you up north I guess pecan there you go I'll tell you what man that flats pretty doggone good for coming from a choice brisket and the cook this cook took a lot less time than I thought I mean it took what eight hours and must have been because oty picked out a really nice marbled and very tender brisket so keep that in mind as well the more marbled you can get the brisket the better it's gonna the faster it's gonna cook and the better the flavor will be usually but man you know I love my bark I like these dark barks I even wrapped this and it still looks fantastic it didn't look this good when I first wrapped it you know but let's give this a shot this is part of the point right here my guy that's so succulent so good Oh ma'am I wish I could taste this and you can if you cook this yourself follow the instructions in this video again I'm sorry I so long but I just want to include everything that I could ahead of time so that you can go back and re-watch it when you're doing your own cook on your own weber smokey mountain for a brisket thanks for everybody who asked for me to do another choice brisket on my web of smoky mountain I hadn't done it in a long time again I usually use the upper grades of beef but a lot of you can't you know you don't you know money budget wise you can't afford the upper grades of beef so this is choice be sure and follow the instructions I did in this video though and you will not go wrong you'll impress your friends your family your neighbors neighbors will be looking over the fence and man what's that smell what are you cooking today this happened to me trust me but I hope you I enjoy this cheers to all you guys out there if you don't enjoy this kind of stuff y'all give me some thumbs up if you're not subject to old tea Roy cook so I hope you go ahead and subscribe and hope you enjoying this new cameras actually Suns already set it's getting pretty dark out here but uh hope you enjoyed this and hope you share the video when you do please tell all your friends that T Roy cooks responsibly and by all means enjoy your cook have fun with it let the cooker do the work you just sit back chill out and enjoy a nice day cheers to everybody out there we'll see y'all next time hope you enjoyed it cheers everybody tell me that was good real good

Channel: T-ROY COOKS

Views: 1,197,641

Rating: 4.8254766 out of 5

Keywords: brisket, wsm, weber smokey mountain, troy cooks, t-roy cooks, how-to, how to, tutorial, arbor fabricating, dalstrong knives, dalstrong, how to make, how to cook, texas brisket, food, bbq, barbecue, texas, weber, smoking, cooking, bbq rub, recipe, beef, smoked brisket, brisket recipe, beef brisket, texas bbq, texas style brisket, beef brisket recipe, smoked meat, barbeque, how to cook brisket, smoking brisket, brisket smoking, how to smoke a brisket, perfect brisket, smokey mountain

Id: OJokPNc5vaA

Length: 67min 17sec (4037 seconds)

Published: Fri Mar 20 2020