PERFECT brisket on a Weber Smokey Mountain
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- เผยแพร่เมื่อ 1 ต.ค. 2024
- Learn how to smoke the juiciest brisket on the Weber Smokey Mountain.
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I use water in the summer it makes better bbq, and I use sand in the winter so it still holds a constant temp better and wont get to hot.
Good one Steve. I just acquired a WSM 18.5". I plan to cook a 15lb brisket on it and I'm worried about singeing the ends. So I'm thinking about cutting it in half (not separate the muscles but just cut it in half) and cook one part on the lower grate and the other up above. Would you do that? Thx!, Scott
I would just foil the ends and spritz them often
The most comprehensive brisket cook for the WSM that I have seen yet. I have the 18" also and was a little nervous about doing a brisket. You have taken that nervousness away with ALL of the steps you have shown us. You explain things in a way that is totally understandable.
I know I will watch the video again and thank you very much for your teaching abilities.
All my friends give me so much deal about finishing the brisket in the oven! There’s no point to keep adding and wasting precious logs that can be used for other SMOKED meats, once it is wrapped there’s no smoke going into the meat. Love the convenience of having the oven at home. They come out perfect every time! Love the videos and info thanks!
Haha! Yea why make life harder for no reason right?
Not sure if you have done anymore testing with the WSB. From my experience I never touch the top vent, that stays open the entire cook. The only vents I mess with are the bottom to control the temperature. I am watching around the 11 minute mark and I never anyone mention the top vent as a method to control the temperature. From a curiosity perspective I would like to see that video or explanation.
Love the content btw. Glad you are able to support your family doing something you love!
Thanks! It works almost as well. You can use a tip top temp to control temps with the top vent for example.
Some say it makes a difference whether you use the top or bottom vent, or both; something about controlling the type of smoke that you get (the bad white one or the good blue one). Personally I don't understand what that might be and I only use the top vent as it's more easily accessible. Whether it's at the top or bottom, the smaller opening is going to be dictating the air flow anyway (can't vent quickly if intake is slow, can't intake quickly if the vent only allows the air to escape slowly). Might as well use the one that doesn't require me to bend down.
Just cooked a 20-lb monster in my WSM 18" for Easter. Fed 14 people and I had four pounds left for chili, sandwiches, etc. It cooked just fine but I did have to drape the brisket over a foil pan to help it stay within the confines of the cooker. Finished it in the oven just like you. The whole cook was seamless and took 13 hours from start to finish.
Amazing! Glad the fam loved it!
What would you say is the max brisket weight that would fit in the WSM 18" without needing to trim anything of it or have to use foil to block the hot spot?
@__-ul7cc all briskets are different lengths so it's tough to say. You can always just trim more of the flat off and put it over a beer can or something to dome it.
Hi, I wanted to know approximately how much coal it consumes for low&slow cooking of around 10/12 hours. Thank you
It should only take one full basket of charcoal. Maybe two if it's colder out.
I do my smoking on an 18" wsm. I lay full briskets(up to 15lbs) perpendicular on top of a rib rack which helps them fit and prevents liquid from pooling for a better bark. When it's time to wrap they shrink enough to sit flat on the grate.
Also have you tried the foil boat method for wrapping? Its really the best of an unwrapped brisket bark and juiciness of regular wrapped brisket.
Really enjoy your videos man!
Thanks Charles. No I haven't tried the foil boat method yet but I would like to
I'm not concerned with thick white smoke. Unless you are talking 12 plus hours of it. And pro tip: Wood does go under the charcoal (Harry Soo). Also, put a chunk of wood under the brisket in the middle to shorten the length if the brisket is too long. None of this is my original T&E, but taught to me. Also, the water is a heat sink, and the temps will go up higher unless you really choke it off with the vents. That I did learn. Instead of tending the offset firebox every 45 minutes or so, you check the water pan about every 2 hours and keep it half to 2/3 full. If you do not fill it over time, and you do not have a temperature controller, the temperature will go up. And maybe you want it up. Be sure to comment on his video. Say anything. I like bacon. It helps circulate our brothers in BBQ on youtube.
Great video…question-how did you reheat the sliced brisket the next day, without drying it out?
I usually reheat it slowly in the oven or sous vide reheat it
Dude, what a great video. Great job explaining and walking us through the process. You've earned a like and subscription! Keep it up!
Thanks man!
I'd Highly suggest a Chargriller Akorn Kamado. They cost $300, double insulated cook chamber, and plenty of room.
It's a poor man's Big Green Egg, and would work perfectly for colder outdoor temps.
I smoked a 10 lb brisket last Christmas while it was 15°f outside.
Put it on at 9:30 pm, and pulled it off to rest at 5:30 Am.
Since we have a newborn, I use my Akorn to finish all my briskets and pork butts after I wrap them... let's me spend more family time with an unattended, and takes about a pound or so of charcoal vs a stack of wood splits...
So glad you tried the WSM. I have the 22 inch model and love mine. If you can get the 22, it will help with the brisket and you can cook 2 of them at the same time. If doing one, use the bottom tray for your fat trimmings in a pan and cook them down with your brisket. I did hickory with mine and gave a great flavor when pouring tallow on the brisket when wrapping it. Also I recommend placing your brisket In a cooler for a couple of hours to help it relax and absorb the flavor from the tallow. I've learned that from Mad Scientist BBQ.
hello Daniel, when you put it to rest 2 hours do you keep it wrap it up? also, please , how do you re-heat the brisket after rest? thank You!!
I've smoked about 75 briskets in my WSM 18 and everything you've stated about charcoal, water, venting etc. is spot-on. I follow my own that I made up over the years called The Rule of 24: 12 hours to smoke, 12 hours to rest. I smoke until 165⁰, wrap in wagyu tallow, continue to smoke until it reaches an internal 204⁰ -- which I've found is always perfect -- then rest at 150⁰ for an additional 12 hours (usually in one of my electric smokers for convenience.
I've found hickory to be too strong in the WSM due to poor overall convection but pecan and post oak are great. I also prefer Jealous Devil lump charcoal for consistency and flavor -- which I believe Harry Soo also uses for his competition briskets.
Anyway, another great vid, here's hoping this cook made you a WSM believer.
Thanks Brandt. Sounds like you have alot of experience on this cooker. What are your thoughts on fully rendering tge fat cap? Mine didn't get alot of heat and wasn't as rendered/"sugar cookie" as my offset briskets. Any thoughts?
@@SmokeTrailsBBQ Could've been a lot of factors, as you know all too well. I run a fairly consistentl 240⁰-275⁰ at grate level throughout the smoke so it probably wasn't your temp. I use seasoned salt, MSG, and granulated garlic in my rub in addition to 16 mesh black pepper, so that might be one difference. Or maybe just the cut of beef? I only smoke dry-aged briskets and our trim looks almost identical. Anyway, love your channel, you're my favorite pitmaster to watch.
@@SmokeTrailsBBQ Steve, though you took your time before wrapping and raised the temperature up, I would never wrap a brisket if the fat cap is not rendered.
If it takes too long to render the fat cap, I would leave it naked or better yet make a foil boat. Most people cook briskets in WSM's fat cap down, so the heat hitting the bottom of the brisket does not crisp up the non fat cap side. That could help in rendering the fat cap sooner. However, I do fat cap up just like you did, so the fat layer stays intact.
I add a grate that sits few inches above the smoker's grate, the brisket sits on the elevated grate. Then I cut a sheet of aluminum foil to the size of the brisket , and lay it on the smoker's grate. I never get an issue of crisping up the bottom. I never had issue with delayed fat rendering of the fat cap, it may be cause I live in a warmer area. Everytime you opened the lid to spritz, you may have be shocking the fat cap with cold air current. I reckon your offset smoker generates more heat energy to recover the energy in the cooking chamber, whereas, in the 18" WSM, the heat source may be considerably smaller. It is part of the regular process to add logs in the offset smoker in order to compensate for the heat loss. Next time, I would
experiment with types of lump charcoals that burn quite hot, and I would cook at somewhat hotter temperature.
Do you cook fat up or down?
Do you probe to 204 in the point or flat?
Clean wood combustion isn’t going to be as critical in a water smoker. You’re typically not using enough wood to taint the flavor of the meat.
Using high quality, clean burning charcoal is far more critical.
From my experience, even with clean burning coals, one can get heavy white smoke. Many cooks don't try to reduce the white smoke,
stating that it is the nature of bullet and kamado type cookers. On my WSM 22, I have been able to get satisfactory results but at over 275 F. My understanding
is that on WSM 18, one can achieve that at lower temperature levels. As to wood chunks, Harry Soo explains that the sweet spot to get phenolic carbonyl is to
burn wood between 450 F and 720 F which is attainable under the hot charcoals. To that I add that wood smoke emerging from beneath and thru hot coals, results
in cleaner smoke. There is a pit designed and patented with this concept in mind. Having just a couple chunks above the coals may not taint the flavor, as you state.
They will burn fast and puff away just like wood pellets.
@@CoolJay77 The heavy white smoke comes when the fuel is igniting. That’s why you want cleaner burning charcoal as opposed to KBB. On a WSM, new fuel is almost always going to be igniting. But as you say…when it gets to a hotter temp the ignition will be cleaner and there will be less puffy white.
I own a WSM and a Backwoods Party and you just can’t worry about the “quality” of smoke the way you do on an offset because that’s just how they are designed to work. You’ll drive yourself nuts.
@@tonykowalski9411 Great points. I don't see others to care about picking quality lump charcoal vs briquettes based on generating cleaner smoke. I use axwood/quebracho
lump from Jealous Devil or B&B (XL Premium). The general rule for others is to use briquettes for low and slow and lump for hot and fast, that includes Malcolm Reed's
recommendation. I use a stick burner most of the time, however I have come to a point that with the right setup, I am able to get more than satisfactory smoke profile on the WSM. I'll try to be brief, but Backwoods smokers seem to have the water pan closer to the coals. It would help stabilize the temperature, as well as the
steam generated expedites the formation of bark on briskets. I have a mod on WSM, I run a S/S bowl filled with water over the coals to get those same benefits.
When I am in Dornod Province we are going to try a cook off and follow your steps
This was a very informative video. I have new a 22 WSM but have not used it yet. This video will encourage me to cook on it soon. Thanks and God bless!
-Kevin :)
Note to self. If I ever cook the perfect brisket, don't tell friends and family. Just kidding. I wish I was your friend, neighbor, relative. Love your videos.
Very awesome video! I just finished a 12 hr brisket on my 22inch WSM, foil boat method wrapped in butcher paper, also finished in the oven. Cool to see others doing bbq on the weber's.
I'm binge watching your videos, lol. In the 100 mistakes video you say fat side down for a WSM. In this video fat side up? I've cooked both ways on my 22" WSM and found I like fat side up. I have no idea why anyone would buy an 18" wsm between the two they take up almost the same amount of room. Not even sure why Weber went from 14" to 18" to 22".
These days I like to go fat side up on almost any cooker. Just better presentation and slices
GrillGun is WAY TOO MUCH $$$!!! Many $50 alternatives. This guy has Gear Acquisition Syndrome (GAS) and he wants us to "buy" into it so he can make a slice off of us. Classic TH-cam racket. Oh, and he's an attorney ! :)
Complainer
Yeah a grill gun is the most useless piece of equipment of all time. Seriously. It’s called a charcoal chimney. You don’t need anything but a charcoal chimney. And I have 2 of them and it’s still cheaper than a grill gun lol.
Fear acquisition syndrome is real it tries to bite me sometimes lol. The only mod you “need” for a WSM is a gasket on the door. And you don’t even really need one. Only if you want more stable temp.
Man I finish my briskets in the oven all the time. As Harry Soo says, BTU's are BTU's.
Exactly!
I am looking to buy WSM. So what is the wisdom, buy 18 inch or go for the 22 inch model. Would love to try brisket. Thanks.
Ended up buying the 22" model and I am glad I did it. Cooked 3 ribs and they fit nicely with space for more on the top rack. Going to try the brisket today. Fingers crossed.
@@bobby350zhow did it go bro?
I’ve been using my WSM18” for about three years and have it down to a science! Almost exactly how you describe in the video. After having it a while I’ve logged exactly how much charcoal to use for the entire cooking time for the meat cooking. I’ve made mistakes! Having the smoker stall half way through and also waking up in the morning and it’s still at 250 8 hours after I was done with it lol. The water bowl I found is vital to temp control, I don’t care what the internet says. And the vents interact with each other and having a “leave them open and only adjust the top” is a bit short sighted. Keep and eye on the temp for about a half hour adjust and from experience, you can just walk away for most of the cook. The WSM really a good option for those of us that cook small amounts.
Do you go fat cap up or down at the beginning? I plan to go fat cap down first and then when it comes to being wrapped i i plan to flip it so its fat cap up and go foil boat method.
@@JL-ku7wo I’ve always done cap up. I also wrap in butcher paper cap up. I have not tried the boat method! I’ve always thought it best to let the fat on top to make its way in and around the meat as it renders. I could be wrong! I’m no professional!!
I have never understood the mindset that said you had to finish your brisket on the smoker. Once you wrap it, why waste your wood? Put it in the oven.
i haven't done a wsm brisket in a while! But I just picked up a WSM 18, so looking forward to throwing a brisket on it! How many of those aaron franklin pictures do you have in your house?! 😂
Great video, pardon my ignorance what meat is that brisket if I may ask?
Beef from the pectoral of a cow
@@SmokeTrailsBBQ So it's a corned beef brisket?
@@SmokeTrailsBBQ Thanks
@therookiefisherman5234 no the brisket is a cut of beef. This is smoked brisket. Corned beef brisket is the same cut but brined and prepared differently.
Looks Great Bud! I got up at 3 A.M. Christmas Morning to start the smoker. I smoked A 14 pound Brisket in 12 1/2 hours and it Made our Day So Great. I like what you said about Brisket Bringing Family/Friends together because we know how much time and work is put into it.
That's awesome man! Sounds like it turned out really good.
@@SmokeTrailsBBQ 50/50 Everglades Seasoning & Everglades Cactus Dust
How long did you let her rest?
I’m doing my first WSM brisket tomorrow. I’ve read the Franklin Bible and have smoked on a Weber kettle a handful of times. Thanks for this WSM primer! The BBQ Jesus shoutout was great! So many TH-camrs pass off their knowledge as original to them. Giving credit where it’s due makes this video even better. Nice work!
Good luck! Thanks!
I wish I had a neighbour with a WSM. I want to cook with it, but do not have any room to store it. I have reached my cooker limit. This was a really cool video. Thanks Steve. I say peecan too. Canadians FTW! Your thoughts on vent settings and usage are really good. The analogy of the top vent being the regulator of d/p was bang on. Never thought of it that way but it is key to the entire system. Less d/p, less leakage past the lower vents and flow overall. Balance is the key to almost everything in life right? (not including all you can eat sushi, beer and high fives) Take care and take some time to relax. Cheers.
i been using a wsm 18in since 1981 you can can a big brisket on there. just place a chunk of wood under it. i have won many contest with them. i now have 4 18in and 4 22.5 inch
Perhaps this is a fool's errand, but I've heard differing opinions on whether its possible to get offset "flavor" from a WSM. Some folks say its just a matter of burning a clean fire and using good meats, rubs, and sauces. Others, like Mad Scientist BBQ seem to think the WSM puts out a weird flavor that's second-rate even to pellet smokers, almost as if a kettle or WSM is the worst you can do, smoke flavor wise. Do you have any input on the quality and amount of smoke you can get on a WSM vs an offset?
Jeremy is way too stuck on offsets to really give much else a chance. That being said, ive been smoking for 10yrs now and tbh a wsm is amazing. Right up there with an offset. And wayy better than a pellet grill for flavor, and you can get temp controlers for them so they automatically keep the temp you set. Plus they dont rust and you dont have to oil them down every 5mins like you do offset smokers lol
@@dank9288639 Add to that, the fact you can cook with direct heat if you want to for some great hill country or Carolina style barbecue. I'm really excited to pick one of these up for that alone.
So, as someone who has cooked on both a WSM and a pellet smoker, and had food from an offset, I definitely agree the WSM has a different flavor. I chalk that up to the charcoal. The char flavor you get from charcoal is ok to cook something for a short time (steaks, pork chops, etc), but I think charcoal for a long time is just too much. Charcoal will never burn as clean as natural hardwood, no matter how clean you have your fire going. To me, charcoal smokers ALWAYS produce a more acrid flavor than something that's just burning wood.
Nothing wrong with finishing in the oven. "BTU is BTU" - Harry Soo
Brisket looks really good 👍
Exactly!
Instant gloves at 2:27
Magic!
BBQ Jesus LOL
This channel and chuds have been my two go to bbq spots this last year. Love your work!
You and smoking dad bbq should do a video together!
Dude the fact that you borrowed your neighbor's and don't run a WSM normally is wild. I'm blown away. What a great video. I've ran a 18" WSM for years for pork butts but we don't see a lot of beef in my area. You didn't miss a thing as far as operation. A lot of guys take a cutoff wheel and cut a little notch in the rim of the body to lay a therm probe rather than use the rubber grommet, besides that I have nothing to add. Flawless video. I've got a packer from wild fork that's going on this weekend.
Just subscribed! Quick question.
If you were to enjoy your brisket for dinner time, what time should you start smoking? Using the finish in the oven method
Holy shit! My Meater probe is magnetic?!
Lol
Sir you are going to get wet socks walking around in them crocs in the snow. Great video so excited to get my smoker this christmas!
I absolutely love cooking on my WSMs, I have a 22 and an 18. I don't do briskets on my 18 because of the fitment issues you mentioned. On my 22, I utilize a Hunsaker Smokers Vortex Charcoal basket and no water pan, the meat comes out flawless each time. The Vortex charcoal basket allows for the meat to cook fast and evenly. This weekend I cooked a 13.5lbs trimmed (18.85 pre-trimmed) brisket in just over 8 hours and the WSM held temps around 275-280 the entire time. I, like another I read in the comments, rest for 12 hours when finished as well. Great video.
Wow I should check out the 22! Sounds like you have it dialed in!
I found my WSM 22 on FB market for $250 used with extras@@SmokeTrailsBBQ
I just purchased the Hunsaker Vortex charcoal basket for my 22 WSM. Really anxious to use it. Question: How much coal did you use for the brisket cook?
Fat up or down?
Thanks again for another great video! I got a Weber Smokey Mountain about four months ago and have managed to not screw up a single meal beyond recognition. Having great luck with it and I'm a rookie returning to smoking after 20 years. Keep up the videos really appreciated them. All the best, cheers!
Thanks Walt! It's a great smoker
Agreed, the WSM does great. I have friends who swear by their offsets, but I don't have room to keep one of those. Also, I've never understood the purist thing of having to go back onto a smoker AFTER your wrap it- by this point, the bark has formed, AND its wrapped in butcher paper (tightly!)...I guarantee you no more smoke flavor is being added at that point, so its just a heat source. As he points out, an oven is just a more efficient and well controlled heat source.
My method is controlling temp via the bottom vents.
yeah same, for 250 i have the top one open 💯 and only one bottom one open 💯 the other 2 are closed
Not sure if this was already answered, but, how long did you let it rest for after the oven?
BBQ Jesus 😂
Check out Harry Soo...he's a world Champ on a WSM. Love your videos.
I just bought a WSM and a 12lb brisket as the first cook. This was the perfect video for me thanks!
Great video! Thanks. I got a WSM 22 inch and I love it. Tons of room on it. The thermometer on the dome lid is crap so using a temp probe is key! Meaters are awesome but there's a lot of different brands out there. Wired and bluetooth.
GREAT tip on making the tallow. I'll have to try that.
Fat up or down on a brisket?
Enjoyed this video after just getting a WSM. Very informative and simple to follow. First cook this weekend, thanks mate
22 inch WSM is the way to go for brisket. Good video.
So when making brisket, isn't better to remove first lower grate? Whats the point of it being inside if youre making brisket on top grate?
I’ve always heard fat side down on WSM. Have you noticed a difference in fat cap rendering ?
ive had my WSM 25 yrs and watched tons of videos.but this is by far the best
This was excellent. I have a 22' WSM and have had much success with everything I've cooked on it, brisket included. I love how versatile it is! You can remove the water pan and create a bbq pit for chicken. Or have the water pan in and not put water in it for spare ribs. Recently I switched to cooking the Choice brisket all day, letting it rest overnight in a cooler, warming it in the oven the following day, and serving it at dinner. It was amazing. I wish we were neighbors. We'd have a great time!
agreed on the overnight rest. Let it get down to like 165, then put it into a cooler overnight, reheat and good to go.
I'm pretty sure if you open the lid it actually gets hotter because the coal has more oxygen suddenly.
So my first brisket in a few weeks. It's a 13 pounder. How much charcoal would I use and how long generally will it take for hours
Tough to say. Maybe half a bag. Around 10 or 12 hours for the cook. At least 2 hours for a rest so 12 to 14 hours is usually a good bet
Fantastic, informative video. How about an open pit, like one built out of Cinder block?
You are a master of your craft
love that you are branching out with the WSM. would love more pellet smoker videos too
I have watched dozens of brisket/BBQ videos. This video is the best I have seen at dissecting the “vehicle” and the process of…much thanks…a solid “A” for your efforts…btw…are you drinking whiskey or bourbon?
Thanks! Whiskey
When are you going to start selling frames BBQ Jesus prints??
That’s one juicy Lucy
I use water in the summer it makes better bbq, and i use sand in the winter so it still holds a constant temp better and wont get to hot.
Great video, thanks! Probably one of the clearer and more concise videos on the WSM out there.
I have been looking at getting a masterbuilt electric smoker. Could you do a video of a masterbuilt electric smoker vs a pellet grill? Which one has better flavor? Do wood chips have a better flavor than pellets?
That's a great idea!
You mentioned the edges burning, that got me thinking… I have this pizza pan with holes throughout, the outer 1-2 inches are free of holes. If you had one that fit seamlessly inside the smoker and sat it on top of the water pan, won’t that even out the temperatures, while also letting smoke and moisture flow freely? And as juices drip down, they’ll hit the pan and smoke back up into the meat, as they would in an offset smoker. Rather than fall into the water and be lost forever… am I on to something, or is this silly?
You could test it out but it might just create a new hotspot somewhere else
i put sand in the water bowl. Works really well.
I heard that works well
@@SmokeTrailsBBQ It does while I used it as my primary smoker. Now I have a Brazos so it only gets used if I need something more passive to operate.
Oh man, you forgot to talk about the crucial rest
Thanks for this! Awesome job!
Any recommendations on smoking at 9,600 feet? I live in the mountains of Colorado. I usually smoke at 200 degrees
Wrap early and do a long hold to finish
@@SmokeTrailsBBQ when you say early. Do you mean 160 internal? Wrap before the stall?
It's important to pay respect to BBQ Jesus!
you guys had like -40c in Alberta on christmas eve no? beside chimney being a tough option as you mentionned, did you run into any cold weather challenge for that wsm?
Not really
I’ve been waiting to get above freezing to use mine again… maybe I should just be prepared to add a few more briquettes after a few hours and roll with it… I did do cheese with around just 5 briquettes and a chunk on top
I have done quite a few brisket cooks on my 18" WSM, but never thought of putting some foil on the ends! They do tend to get over done. Great Tip! I also fill my water bowl with play sand and then cover with foil to keep the drippings out.Thanks
This was a great video,,,,
I just bought a used wsm 18 inch off Facebook Marketplace,,, is in great condition ,,,,,,
I have done fast and hot ribs and chicken using a hanging system,,,they were awesome,,,no wrapping,,,
I look forward to doing brisket low and slow method,,,,
Thank you so much for the time and effort you put into these videos and sharing,,,
By the way, your hair and beard look great!!
Take care
👏😉
Why not use the meater in the oven
Really nice video! Lots of good info. I bought a 22” RM SMOKER last year. The xtra 4” helps for a large brisket. Smoking one tomorrow morning!💪🏻😋😋
@7:51: In what way is that a low-oxygen environment? The vents are fully open, the briquettes and wood chunks are sitting on an open grate, and they're in the middle of a chimney. If you're going to close the grates, then it's weird to talk as if you're trying to get efficient or complete combustion.
Very informative mate, thank you.
Also, imagine how good brisket would have tasted if BBQ Jesus did it? Might have to wait for heaven for that one…
Army Humor? That’s the taken from the Rife creed of a US Marine!
Great tip on rendering the fat! I’ll be doing that this weekend!
Wrong..the fat side should go down for this smoker. ALWAYS the fat towards the main heat source in these upright smokers.
For long brisketts that don't fit, I wrap two beer cans in tin foil, place them on their side on the grill grate and then lay the brisket over them forming an arc that now fits.
I have had the 18" WSM for about 20 years now and love it. )Ended up on your channel as I am considering an offset and you've got some great info on the more reasonably priced Oklahoma Joes. Thanks for that!) I've gotten used to using a chimney to light that first batch of charcoal. About 1/3 a chimney (on a 70F day), fully lit, will get me around 225. I think turning the chimney upside down and filling the bottom up with briquettes might get me in that same ballpark. After watching your 11 hour cook on the offset, I am considering trying some coconut husk charcoal. I'm also not a big fan of the fumes that come off the standard briquettes. !
Thanks Kevin. The big hex shipped log briquettes work well
Did he skip over letting it rest? I agree with the oven step btw, based on expert advice. If Harry Soo does it, then hey, I am in!
Glad to see someone trimming all that excess fat off . It’s not necessary. The brisket has plenty of moisture to start with. The fat just makes it greasy.
you pretty much memorized everything hahaha nice good job! Thanks!!
Try replacing the water with builder’s sand.
What's a bark shark?
@@SmokeTrailsBBQ Bark Sharks are folks who love the beef or pork bark created by the cooking process 😊
It will be great if you make a video in a Webber Summit Kamado, its great holding temperatures.
The bbq Jesus at the end caught me off guard. Franklin brisket is the king, ehem god of bbq
It is just my wife and I. This whole brisket was too much for us at one time, so I cut it in half to smoke just a half at a time. Will that be an issue?
If it’s wrapped it’s not taking on smoke anyway. Been finishing in the oven for years and never tasted a difference
Taste comparison to your OKJ brisket? Don’t leave us hanging
I feel like this brisket would have fit on the 18, just turn it away from the handles..
I’ve been using lard instead of beef tallow. And cutting more of the fat off between the muscles and I’m always finishing in the oven.
Worth the watch just for the last 30 seconds. Great video. Been using a 26” kettle for years and am about to fire up my dads smokey mountain next weekend. Thanks much. Great info.
Great video. Thanks. I am going to try my first brisket next weekend.
Forgot to add, very nice videos. I learn a lot from all of them. Thank you.
Another great video to your collection! I wonder if this method works with a vertical wood burning stove where the fire pit is offset to the lower-right side of the cooking chamber? How did you manage to burn a fire for such a long time without re-fueling the basket? :O
Maybe could've cleaned that wsm a bit, I guess?
The most detailed video on this subject yet Thank-you