How-To Smoke Texas Brisket on Weber Smokey Mountain

[Music] hey everybody thanks for joining us here at tea roy cooks i appreciate you joining us my name is troy by the way in case y'all didn't know that's where i get t roy cooks from but i thought i would do you a texas-style brisket and i'm gonna cook it on my web of okie mountain I was searching my own YouTube channel looking for brisket videos and realized I haven't done a brisket on my web of Smoky Mountain in about three years and I know a lot of you folks out there yeah I've got the web of Smokey Mountain so I thought I would do this one again for you I think the last time I did it is when I first started I had to do three three different parts you know so we're gonna do one video and it's going on yeah I don't know how long it's gonna be but we're gonna do it we'll do it right I'm going to show you how to set up your weber smokey mountain for the minion method we're gonna do it at 225 Fahrenheit I'm gonna throw some hickory chunks on there for some smoke and I'll show you the whole process so again y'all stick around it's going to be fantastic and I'm hoping to have this done by noon time tomorrow it's gonna be great we'll be right back when I'm setting up the weber smokey mountain folks we're fixing to load up this weber smokey mountain with a full load because again we're going all night with this probably going to be a 12 14 hour cook let me show you what we do to set it up mini install all right I got my chimney here got a full bag of I got the regular h-e-b brand of charcoal I usually use Kingsford but it was on sale this weekend we're gonna give it a shot I've never tried it out before what what I want to do though and I've shown this before the the grade down there is like here what I like to do for the minion method is flip this over so that there's not a lot of coals down in here I only have coals from here up okay so that's how I like to do it when I'm doing the minion method anyway let me show you what we're gonna do then open the bag up dump a few of these few of these coals in there and again as you can see it's not much in there it's only this much cuz I flip this over set that to the side dump the rest of the bag in there [Music] and this is a this is a 16 16 pound bag sixteen point six pound and then take some of the paper from the bag okay ball it up a little bit you got to make a little room in to make a little bit of room right here in the middle there we go [Applause] just like that doesn't have to be like engineered or anything we just we just barbeque folks make it simple take this paper stuff it under here what you're going to do is light the paper and we're just going to let that go for about 15 minutes until these coals start turning we'll be right back okay everybody has been about 15 minutes and we are back let me go ahead and dump these coals and what I like to do is just dump them right down in the middle yeah you're gonna have some ashes from that paper but don't worry about it open right there in the middle and the idea with Dominion method I did with the minion method is you light the coals in the very center and over time they'll light the coals that are around it so that's what gives you that very long cook plus I put a full bag of charcoal in here folks that's a lot of fuel but again we're going probably 12 plus hours it's gonna be great letmego season up the brisket and pork butt we'll be right back all right folks we're back I forgot I need to put some wood chunks on there so I got some Hickory and I don't really ever use more than three depending on the size of the chunk so that's that's a nice good size fist size chunk and I like that I like to put them actually where the where the vents are I got a vent over here one here and one here so I'm just gonna go with two let's see if I can find me another good one and I can well I'm just gonna use some smaller ones here I don't know bark also no that's a desig nice one right there yes that's some nice stuff we're gonna put that one over here like that I'm just gonna go with two let's do that and see what else I need to do I need to put the mid section on let's go ahead and do that I need to go get some water for the water pan we'll be right back okay I think I showed you guys if I didn't I've got the middle rack in here again because I'll do a pork butt but uh I'm just gonna throw some water in there real quick and you can use ceramic briquettes if you want you can use sand if you want I just use water however you want to roll it follow me I like to fill it up about 3/4 of the way full which is about there and it always helps to have a water hose handy when you're grilling you never know what may happen so I'm gonna put the lid on this real quick and let it come up to temp you don't put that and put the other grade on there uh put the other grade up there after I prep the meat we'll be right back all right folks I'll tell you what I did honestly I forgot to film it but when this thing's come up to temp with the lid on it all of my Vince are wide open bottom and the top all vents wide open then when it starts getting I'm cooking at 225 so when I started getting about 200 at that point what I did was close the bottom vents down to about the width of a pencil stick number two pencil and y'all check out my my other video where I showed you how to set those bottom vents I'll put a link to it up up here somewhere so I'm fixing the season up this brisket let me show you how we're gonna do that all right so this is my brisket right here let me use a little bit of Worcestershire sauce on here you can use olive oil or any kind of oil if you'd rather or nothing at all be fine too however you won't do it it's your brisket just have fun with the boat okay and we've got a kind of naked make sure that it gets moist all over that's all you won't do and we're flipping over to the other side you don't have to drench it we're just kind of putting enough on there too to hold that rub on and this is gonna be a homemade rub so let me show you we're gonna do I'm gonna flip the back over so that the fat caps on the bottom now cuz I want to cook it fat cap up generally I found and cooking it fat cap down I do if I'm cooking it over some intense heat you know trying to cook it it 275 300 something like that I'll put fat cap down and that helps to protect the brisket if I'm doing low and slow say 210 to 225 I cook it fat cap up and what I've got here is some kosher salt I can get it open come on baby there we go get my hand hold yeah we're gonna go let's see gotta go one one part salt the two parts pepper generally uh you know I've come a long way since I did this the last time on ma wherever Smoky Mountain so I've found that the ratio that I like is about 60% pepper 40% salt all right so we got that and I'm gonna go in with fresh black pepper and we're going we're going with two handfuls like this and that that pepper on the meat man that that really really sets it off really makes it taste so good all right this is my second second hands tool here and it doesn't have to be exact I think the last time I did the Texas brisket I did 50/50 salt and pepper just try it out and see which way you want get the best folks you know different people have different tastes just do it your own way that'll be fun okay and be sure you get the sides here all right now what we got we're going with a little bit of garlic powder not a lot probably half of one of these yeah very very light on the garlic and the same with some cayenne I don't know let go make it a little bit more heavy with the Cayenne I like my Cayenne well it adds a little little color to it and Karen likes the heat and you can seriously I've done these with just salt and pepper and it turn out fantastic you don't have to put the cayenne or garlic so just kind of Pat this in you don't really need to rub it just Pat it in we're gonna flip it over we're gonna do the other side the same way I'll meet you right back we're fixing to put it on the Weber okay everybody we're fixing to fill this brisket on and as you can see we are right at 225 Fahrenheit that's where we like to see it that's how I like to cook anyway we'll take a lid off okay and we will put this other lid on me the other not live yeah cooking great on here oh oh Becker we're gonna throw on the brisket again we're going fast side up better rally just like that and I'm gonna put some probes in hearing a little bit that's how we're going to roll right now leave back on it and I did put that pork butt on there yes I won't be able to see it down there but we're just gonna let this baby go and check the temperature here in about 30 minutes you know if it's uh if it looks like it's rising you know close the fist down if it looks like that it's not hot enough for some reason I mean it just was 225 and I hadn't touched the vents so I think it's fine but uh you know if it gets too hot close the vents if it you need more heat open the vents a little bit on the bottom and I like to cook with this top vent wide open oh another thing to um I know y'all probably can't see me real good Oh check out these lights here and got me up back here see how I'll hanging up here ah a little patio thing right here I'm a little pergola but uh yeah the what I was gonna say hey give me a minute yeah I remember what I was gonna tell you now the brisket I didn't take it out and let it come to room temp I just took it straight out of the refrigerator cut it open washed it and patted it dry with paper towels you know get the blood off of it and brought it out here and the reason I did that is because when meat is cold it helps form that smoke ring it helps it helps give you a nice smoke ring on the edge and helps it be able to absorb more flavor because once the internal temp Gibson gets up to about 140 internal it's not valves are burning more smoke so I'm looking forward to seeing what the smoke rings gonna look like cuz honestly I have never tried this I've read about it we're gonna try it out folks straight from the fridge to the smoker should be good it's a learning curve I like the experiment yeah y'all stick with me folks we'll check back here in a little bit and again monitor your temps after about an hour hour and a half if you're still holding 225 or whatever temp that you want to cook at you're good to go until those charcoals are now and that's for a full load 12 13 14 hours or so so we're gonna be good overnight I go get me some sleep wake up in the morning and this thing will be ready just about but we'll check on it here in a little bit you know after a few hours check let you take a look at and see what it's looking like would be back let's stick around hey here buddy it's been a couple of hours now it's 11:30 p.m. so it's getting kind of late let me show you this brisket I don't wanna show you - we're maintaining it's about 224 right now - 23 somewhere in that range and that's what you want you know it's just when you're doing this minion method you know barbecue is not really a science it's just you know have fun with the folks if that temperature fluctuates on your weber smokey mountain by even 10 degrees don't worry about it because of the minion method or the snake method if you use an air method when those coals light it's going to raise the heat up a little bit and then it'll regulate itself it'll go back you know to normal to what you're trying to cook at I'm trying to cook 325 so you know don't worry about it if it drops down you know 15 or 20 degrees then I'll go ahead and open up some vents you know maybe I'm not getting enough air flow or if it's you know raises up the same amount you know 15 20 25 degrees maybe shut down some vents and it really depends on the weather - like right now out here it's really really windy so I've had to close my vents down a little bit keep it to 25 but I've left it that way like the last hour and we're maintaining to 25 pretty good so I'm not worried about it I'm fixing to go to bed I just want to show you all this brisket real quick that's what we got again that's two hours in get you a little close-up on this y'all see what's going on mmm mmm that smells some kind of fine folk Oh Lord I'm riffing that's gonna be some good eatin so we'll uh check you back here later on in the morning again I'm thinking maybe 9 a.m. 10 a.m. it should be done but we'll check it and see and we'll meet you back then morning everybody it is the next morning is 7:30 a.m. she what we got I hadn't checked on this all night I went to bed just after we last stopped last night and you can see right now nowhere but Smoky Mountain sitting about 175 right now so what I need to do is open those bottom vents down there I'm not gonna put any more charcoal in there because I think we're not too far from being done so I'm just gonna open the vents up all the way until we get the back closer to till we get back closer to the 225 mark like I said this full bag should last a good 12 hours let's see what we got oh that is gorgeous goodness gracious you'll see that y'all check that out folks that is some good-looking brisket right there very nice very very nice awesome let's see where we're at with the hill [Applause] well yeah how we can't see that let me go this way a little bit yeah there you go 153 Fahrenheit it's probably in the Staller just about the instanced all right now hey what I need to do though and I'm gonna leave the lid off for a minute just to kind of help get those coals back going again I'll tell you what I'm gonna do oh by the way I got me some new gloves I'll check this out this is grill beast this is a grill armor these are really nice on the inside you can see it's got the nice fire resistant padding or whatever you'll call it in here and back you out a little bit you don't like these gloves too they're uh they're washable ding put them in your washer I think you have to let them dry you know hang dry or whatever but uh man that's gonna be good these are great and they're resistant up to I want to say like 600 degrees maybe a little more okay I want to check on my poor buddy let me bring you in here closer there we go dang check that let me see that fork but down in there I haven't done anything to either of these I haven't Bob gonna spray them down or anything let's see we're at with this there's about the same tempest as the brisket reading 150 very folks tell you what I'm gonna do I'm gonna pause the camera and I'm gonna I'm gonna go get some apple juice will spritz this we'll meet you back here in a little bit okay folks I got my little spritzer let's show you what we're gonna do bring you dinner here all right so there's my pork butt over here you can see I've got my brisket I'm gonna do transfer this nice pork butt over here and I'm gonna put this up here yeah that looks good right there but I can't believe how gorgeous that brisket is poor butts looking a little bit dry it out so again we're just gonna spritz it [Applause] just like so put the lid back on yeah we're gonna let her try to come back up the temp now if it if it's just being stubborn and not come back up to temp because the coals are about gone then at that point uh may add some more lump or something in there but let's let tell you what I'm gonna do here uh we'll stir the coals up let me bring you right back alright if I just want to show you the coals where we're at so I still got plenty plenty of charcoal in there folks but I'm gonna stir it up a little bit and I've got the lid off of the weber smokey mountain blessing those ashes get away I've still got the plenty of water about a half pan of water hey just give them a good poke and knock some of the ash off of them at this point I'm not that much worried about the minion method anymore cuz I'm I basically just did that so overnight right so now I got all that done and I don't I'm not going any more wood at this point any more uh oh hey what do you call it uh charcoal or anything will cover back up yeah we're gonna keep on cooking we'll be back a little bit all right a quick update for all you it's it's been about 14 hours now and my coals are definitely dying out a weber smokey mountain is down to about 200 and i did go ahead and open all the vents on the bottom trying to keep that temp up but it's down to 200 right now as you see so I'll tell you what I'm gonna do I'm gonna put in some [Music] I don't know if you can see this but anyway I'm going to put in some lump charcoal that I've already got lit up get this out of the way and I use my chimney just light up light up some chunk o charcoal here [Music] there we go pepper get get out of the girl I'm trying to keep my dollar away from the coals over here stay with Nick girl you just pick up I'll be right back we're back and I just dealing with my dog dear her folks so just want to stir the cold up a little bit and there's not really a whole lot of ash in there right now I've got the dashes dropped down into the bottom so I'm not really stirring ashes around anymore just trying to get that lit up like that so we'll let her ride like that let me keep the vents wide open until I can get the temp back up to about 225 230 we will let her ride like that and I figured this meat would be done by now but it's not so it's about 176 I think last time I looked internal and that's for the brisket and in about 170 for the pork butt so you know some pieces just take a little bit longer than others it's barbecuing again have fun with it folks we'll be back hey hear about it it's been about 18 hours all right now I'll explain that to you here in a little bit but my brisket is at 201 if you haven't see that and that's the top number and then my pork butt down here my poor bud is the lower number that's 190 fours it's been about six five or six degrees below the brisket but I'm ready to pull this brisket let me show you what we got here all right I've been cooking since I added the lump charcoal I've had it about 250 and I noticed it was getting kind of late I wanted to have this done by lunchtime but it's not going to happen for lunch we're gonna have it for for dinner but 250 is what I've been cooking at probably the last six hours and done that look fabulous totally fabulous now what I like to do is to just just kind of oh yeah see how it's going in like butter that just melted butter man that's just no effort at all to go in there that's what you're looking for folks yeah I'm gonna pull this off it's done what I'm gonna do is wrap it I got some tinfoil here I had a cutting board on my cutting boards over there anyway I'm gonna take this off and we'll wrap it with some heavy-duty tin full and that floor we're gonna let me get you back up here at that point we're just gonna let it sit for 2-3 hours until until it's time for dinner and I'm gonna pull this pork butt off here in a little bit - I may show you some pulled pork here at the very end of the video but oh I wanted to tell you what I'm thinking about it I got uh um put the lid back home I'm gonna take this thing off in a minute what I want to tell you is I think that it took a lot longer than I expected because I use the store-bought charcoal and usually if I use the Kingsford blue I can sleep you know I don't have to worry about it it's going to maintain 225 or so for a good 12 hours at least but that was some store-bought charcoal so moral of this story is Kingsford blue babe get you some good charcoal don't trust the store-bought stuff man it's just it never and I should have known that it just never lives up quite to the original kings for blue and also the port but even though it was only a little over maybe five five-and-a-half pounds it it was sitting on that lower grade all night and that lower grade was right above the water pan which I'm sure says heat rises you know that heat was in the top of the dome section that top great where the brisket was so that's probably one even though it's a small pork but that's why the pork butt is behind the brisket so we're gonna live with it live and learn just thought I'd let you guys know what was going on in case you're trying to do this on your weber smokey mountain so we'll meet you back here when I'm ready to slice up this brisket and and again yeah check the links down in the description box I'm gonna put some stuff down there you know in fact I'll tell you what I'm an Amazon affiliate and it doesn't cost you a thing if you like to shop on Amazon you just click one of my links sends you to Amazon you don't have to buy what I'll link to you can buy anything you want on Amazon after you click my link I'll still get credit for it and again it doesn't cost you any more but it helps me out helps provide the cameras that you're seeing me use helps provide the the microphone let me show you real quick I got this overhead mic here I love y'all see it I can't see what you're seeing but I got overhead mic right here okay so you know I'm trying to step up my game and every little dime helps so I appreciate everybody's support we will catch y'all back here when I'm cutting up this brisket this coaches brisk you see what it tastes like [Music] I'm sure it's gonna be good oh yeah I still smoking hot too nice [Music] most excellent I think you go on just care mmm I'm gonna get you some girl nice it's gonna live bit more oh yeah [Music] very good very good there you go folks my smoke ring still juicy do a little bin test here nice cool test oh yeah nice let's check it out okay folks let's check this out got a nice bark on this thing yeah smoke ring mmm well you're falling apart janitor but not so falling apart that is overcooked that's some good brisket folks hmm not really good it's not over smoke here I love that hope you I'll give it a try if you do y'all give me a thumbs up y'all let me know what's think about I appreciate you joining and again I'll try to put some pictures of the pork pork after this but I'm tell you what that's some fabulous brisket to wherever Smoky Mountains a fabulous cooker you don't have one go out and get you one and if you check the links out below in the description box and hope you'll share this video and when you do please tell all your friends that T Roy cooks responsibly we'll see how next time everybody [Music]

Channel: T-ROY COOKS

Views: 602,627

Rating: 4.8645167 out of 5

Keywords: Brisket, Texas Brisket, WSM, Weber Smokey Mountain, Smoked, Smoking, BBQ, Barbeque, smoker, recipe, food, cooking, meat, barbecue (cuisine), weber, recipes, beef, howto, how to, texas, brisket (food), how-to, grill, smoke, canon g30, T-Roy Cooks, Troy Cooks, canon, youtube, how to make, healthy, tutorial, pit, homemade, dinner, eating, diy, tasty, roast, best, outdoor, how to cook, steak, chopped beef sandwich, chopped beef, brisket point, brisket flat, easy, channel, CAB Brisket, Certified Angus

Id: R0Lya2nQ3XQ

Length: 29min 57sec (1797 seconds)

Published: Thu Jul 07 2016