How To Make A Perfect Brisket On A Weber Smokey Mountain #brisket #webersmokeymountain #wsm

hey everybody gt here from gt's barbecue thanks for stopping by if it's your first time here welcome and if you're a returning subscriber thanks so much i really appreciate the support uh today we're going to do a brisket on our weber smoky mountain i've done a bunch of briskets before but i usually use my pellet grill so this will be my first time using my weber 22 and a half inch cooker so stay tuned we'll go inside here in a minute get the meat prepped up and then i am going to season this tonight and let it sit overnight and then tomorrow morning early i'm going to put this on it's probably going to be a i don't know it's a 15 pound brisket so it's going to be somewhere between 8 and 10 hours so we'll see what we get when we get to it stay tuned [Music] okay what we have here is a 13 and a half pound prime brisket i got at costco i was pleasantly surprised i got this for three dollars and 49 cents a pound so it was 47 bucks for this whole thing which isn't too bad considering the whole uh so we're gonna get this thing um unwrapped here in a sec i'm not gonna do a crazy trim on it just a backyard thing i'm not gonna make you watch at all i have other videos on how to turn a brisket but we'll get this thing trimmed up and ready and we'll uh going to be putting this on in the morning so stay tuned i'll be right back when we get this thing out of the boat okay going through the trim process basically i took all the fat and silver skin off of this side took out a lot of this neck all this really hard fat here some of that will render down and that's going to go in between the point and the flat so let's season this guy up a little bit of w sauce not too much [Music] and today i'm going to switch things up a little bit i'm going to use some cosmos eq texas beef it's basically like an spg [Music] just get a nice even coat on there got some other things in it i know that looks like a lot but trust me it is not and i'm going to follow it up with a layer of dirty bird hot this is going to give it a whole new [Music] level of flavor it's going to give it a nice color and a little bit of that texas style heat that you're used to and you can also see i've kind of rounded this off rounded the edges [Music] so the the heat can move around it evenly turn it over and uh had a pretty good size point on this thing and kind of butchered a little bit of the uh of the flat but this point is huge and i'm going to be cooking this i think slow and low enough that it's not going to make a difference hopefully we'll get a nice bark on there and the same on this side cosmos texas beef [Music] get that pat it in [Music] like so [Music] and a little bit of our dirty bird these are rubs that uh darien cosmo uses in uh competitions and uh pretty much knocks everybody in the head when it comes to brisket so pretty well knows what he's doing [Music] so there you have it i'm going to have this i'm going to let this sit overnight and put it on first thing in the morning we're going to cook i think 250 275 which is honestly a little uh higher than i normally would and i'm not even gonna look at it for the first two and a half hours hopefully we get a good bark on here we'll get it wrapped up and we'll get it tender so stay tuned we'll see you in the morning okay let's go over the setup i'm going to use for my brisket today on my weber smokey mountain i have some jealous devil lump charcoal here i kind of have it around the uh the fire ring and i left a little divot here i'm going to just pour some regular briquettes in here kind of get that going let it slowly burn out and for wood i'm using something different these are whiskey barrel chunks my friend louis over at our shack bbq i'll put a link up above they're called drunk chunks whiskey barrel smoke and he's used these before and he said it gives a really interesting flavor so i'm going to try that today as a smoke flavor for my brisket so this is all set up for tomorrow morning i'll get up get this thing going get the brisket on so uh sleep tight we'll see you in the morning okay your coals are nice and hot we're gonna get this board right in the middle here like so it don't spread out a little bit [Music] just like that [Music] okay let's get her put together here [Music] like so [Music] and i am going to leave the water pan in but i'm not gonna put water in okay go ahead [Music] and uh why let that roll for probably about three or four hours before i even take a peek at it so see you then okay it's been a couple hours i just want to take a peek at this brisket i know it's not ready to wrap yet i just kind of want to get a look at it oh yeah looking good give it a little spritz [Music] so i'm gonna let this roll another uh at least another hour maybe two and then we'll get a wrap so stay tuned we'll be back and check on it here in a little bit okay mr brisket has been on now for four hours the bark is looking good it's nice and set nice and juicy i want to get this guy in get them wrapped and we'll get them back on the smoker we'll see here in a few minutes okay we got the brisket inside it is looking amazing nice and moist still i'm going to get it wrapped up kind of make a little bit of a little bit of a boat here i'm going to add just a touch beef broth [Music] you can see that almost instantly soak down in to the fibers of the meat it'll also add a little bit of moisture just like so [Music] okay we have a nice tight seal sure we don't have any air pockets in here i'll get this back on the smoker uh i am going to cook to a tenderness not to attempt but i am going to go ahead and put a temp probe in this just give me a ballpark uh it'll probably be done somewhere around 205 between 202 and 210. so i'll get it back out we'll look at it in uh when it hits about 200 degrees and start checking for tenderness so stay tuned we'll see in a bit okay mr brisket has been resting for about two hours um he cooked in my weber smoky mountain at about 300 degrees it took four hours for it to get to 165 the bark was set and i wrapped it up and then it only took a couple more hours it was uh just about six six and a half hours and it was done for a 13 pound brisket that's pretty good it seems plenty juicy it's nice and jiggly i'm gonna go ahead and cut into this i think for the first cut i'm just gonna cut it straight in half right about here take a look at what we've got here a decent little smoke ring on there that looks really good let's go ahead and take some slices out of this guy the grain's running this way i cut that kind of wacky so let's get some slices against the grain [Music] i try to make them about as thick as a [Music] pencil [Music] so i used the uh drunk chunks that i got from my friend louis where we're at our shack barbecue which are some chunks of wood out of a whiskey barrel not sure what that's going to do for the flavor but let's take a look at one of these pieces so yeah wow even for a thick piece that just pulls right apart [Music] really really moist holy cow take a quick bite you know when you do brisket right it just it's one of the most tender meats there is and if you do it wrong it could be one of the toughest meats this is a win i think this ended up pretty close to 210 by the time it probed tender for me about 205 i tried it and it seemed like it had a little pullback still so [Music] overall another success so thanks so much for watching everybody stay safe uh please like and subscribe if you're so inclined it really helps out the channel and we'll see you next time [Music] you

Channel: GT’s Barbecue and Cuisine

Views: 8,398

Rating: 4.9096045 out of 5

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Id: Um2GppMDYE0

Length: 12min 57sec (777 seconds)

Published: Sun Aug 30 2020