Years ago you inspired me to start smoking meat. I never comment, but wanted to thank you for your continued excellence! I started back when the beard was LOOONG! Keep on keeping on T-Roy! CHEERS!
It sure is, but well worth it. This is absolutely the BEST tasting brisket recipe I've ever used. I appreciate you watching Brian! Cheers to ya brother!
Oh my my! Did he say mop? I need a mop to catch the overflow of water from my mouth! The valve seems to have a leak! Why do I always torture myself watching cooking videos when I’m starving!?!!
Wow, Troy! That's saying something if you say it's the best brisket you've ever tasted! I think I'll use this recipe for my first session on my LSG 20x42! My pit is being delivered next Wednesday and I couldn't be more excited! I've been waiting 5 months for delivery.
@Brian Supermag I've been thrilled with its performance so far. I have some beef plate ribs that I'll be smoking sometime this week. I hope that you love yours as much as I love mine.
Never commented before I must say very knowledgeable. I bought a WSM only regret was not buying the biggest size for the amount of smoking I do now. I started smoking baby back ribs and all my friends say best ribs they ever had. I’m looking to smoke another piece of meat and don’t know what to do. Thanks for all of your WSM videos learned a lot in my short time of smoking.
Sounds like you need to get a larger WSM? LOL I'm glad you are impressing neighbors and friends with your BBQ. It's a good feeling when someone appreciates the hard work you put into cooking BBQ. As for something to cook, chicken leg quarters on the WSM are one of my fav's!!! Enjoy!!!
Hey John, I appreciate the support!!! Glad you are enjoying my channel and I know you will be impressing family and friends with the meat you smoke on your smoker!!!! Have fun!!!! Cheers!
As a fellow pitmaster and professional bbq guru and amateur bbq instructor I know exactly the kind of dedication it takes to cook a brisket like that so my hat is off to you sir. Thank you for all your hard work in creating content for all of us, stay smokey my friend
Yo, T-Roy. I got the chance today to use this recipe. This was the first brisket I have ever cooked. It turned out amazing. After years of watching your videos, i got to use a brisket one. Thanks again.
Troy, thank you so much for sharing your skills. I made a 12.5 lb brisket on my WSM 18 inch per your instructional video...it was fantastic!! I also have smoked two 7.5 lb pork butts like you did, and they were GREAT!!
Awe, thanks Steve!!!! I'm so happy to hear that I was able to inspire your cooks and that you enjoyed the BBQ you cooked. Now, take what I've taught you and make it your own brother!!! That's part of the fun of cooking!!! Cheers to ya!
For years I’ve heard and read to not use brown sugar in a brisket rub. I’m so glad I saw this video and now know I can experiment with brown sugar in my brisket rub. I’m usually a 50-50 salt-pepper rub myself but looking to try new recipes. Have a LSG cabinet smoker coming my way next week.
Awesome, you will love your LSG smoker!!! And yes, experiment with your rubs. Everyone has a different taste palate, so make up a rub that you'd prefer. That's part of what makes cooking fun! Cheers to ya!!!!
Thanks Casey, It was a very long cook. Plus, I'd been up since about 6am that morning I started the cook, so almost up for 48hrs. LOL It was seriously the best brisket recipe I've ever eaten. Hope you give it a try and let me know what you think!!!! Cheers to ya bro!!!!
Hey Dan, great to hear from ya brother! Hope you guys are all doing ok! I look forward to seeing you cook up some brisket. And I'm telling ya, this is the BEST tasting brisket that I've ever eaten. Karen and I absolutely love this recipe. Cheers bro!!!!
T....I'm a Native Born Southern Missouri Man who moved to the South Dakota Black Hills years ago ( we are Loggers and Blacksmiths) anyway we grew up eating our own farm raised Beef right off the Grill or out of the Smoker... My Brother and I started chopping Shag Bark Hickory for Daddy to cook with when we were very young...and Smoked Beef and Fish, Bar B Q Pork runs in my blood. My Family and I really enjoy your videos. We have 2 really nice Prime Brisket's in our Freezer from a Steer we had Butchered this last Spring and have been looking for a recipe to try on one. We can hardly wait to try it. All the Cookers and Smokers we grew up with were of my Dad's own design and build....and while it's nice to have a fancy new one like you (and our Son in law ) has I learned how to cook from Dad and am using one of the last Bar B Q / Cooker / Smokers he built just for us. So we will do this the old fashioned way and see how it turns out. Thanks Again for what you do. R.C. "Charlie" Hill H&H Logging. Black Hills of South Dakota.
Hey Charlie, so great to hear from you!!! I need to visit the Black Hills of SD!! Sounds like you had a terrific Dad who learned from the school of hard knocks and sounds like he had lots of common sense which is lost on most folks these days. Trust me when I tell ya, this is the BEST brisket recipe that I've ever tasted. I think you and your family will be very impressed. It's a labor of love, but well worth it in the end. Have a great cook and let me know what you think of the recipe! Email me with your results, SpaceCowboyTX at Gmail dot com. Much appreciate brother!!! Tell your family I said hello and thank you all for the support!!! Cheers !!!!!
@@TROYCOOKS You got it my friend....look forward to visiting with you. We're right in the middle of our busiest time of year, falling timber, and making trips to the Mill...if it wasn't so windy and dry we would be working today but we're under a Red Flag Warning for Forest Fire Danger so we stay out of the timber. We have been working on stop for the last 2 months day in day out...it's like harvest time or time to put up hay....you gotta go while the weather is right....we will work everyday till the Snow gets too deep of the Wind makes falling to dangerous. Days like today are a welcome break, we can work on equipment, do needed Maintenance on everything from our Skidder to our Saw's but to us it's like a Day off lol. We are going to do the Brisket tonight and have it ready by Noon tomorrow we plan for Family Dinner Day after Church. Talk to you soon T, Charlie.
I’ve learned how to smoke ribs, pork butt, and brisket from you on my WSM. Thank you so much for your videos, I’ve been able to impress all the folks that have tried my product. Hook em!
What a video to check back in on! Used to run under the name Ribs n' Wrenches but that account got lost so now I'm rebuilding my list of favorite channels.
Troy, It's nice to see you out and doing your thing. I've watched your other Brisket video, awesome. Damn, that bark is badass in this one. Maybe I'll give this a try. Thanks brother! Stay well.
I tried it. I only basted about 4 times which ruined my fire temperature on my WSM. The rub mop and tasted great. I will definitely use this again. Probably won’t mop though.
Too funny Chris, I was actually singing the Intro song when I watched my video too!!! I should sing it on camera one day. LOL Thanks for the support and I appreciate you watching! If you have a chance to try this recipe, I would strongly urge you to give it a shot. YUM!!!!!
I agree Professor!!!! Karen and I often speak of how good that particular Natural Prime brisket was back in 2016, so I decided to remake it. Glad I did!!! It was just as good as we remember and it is the best brisket we've ever eaten. I appreciate the support over the years my friend. Hope all is going well on your end!!!! Cheers to ya!!!!!!
@@TROYCOOKS I'm glad you remade it as well, and I'm glad you enjoyed it! Hopefully it will be cooked a lot more in the future :). I'm glad to support your channel, I was just thinking how you are over 300k now, that's amazing!! Sorry I haven't been posting as many comments lately, I haven't really been watching BBQ videos for awhile now, I've been keeping most of my attention on the Competitive Eating community. I try to catch BBQ Lives when they are on though, to chat with everyone! Hopefully you will do another live-stream at some-point again soon! All the best to you and your family!
Just recently got a WSM and I have been watching your videos like crazy! I’ve done ribs so far and want to do pork butt next. Eventually I’ll work my way up to brisket. Great job!
That's awesome Spencer!!!! I'm glad you are enjoying the WSM. I still love mine after 8+ yrs. I'd say Pork Butt is probably the easiest cut of meat to smoke. Chicken is the hardest for me. Brisket was hard at first, but after some practice, I learned to just let the smoker to the hard work while I relax and enjoy that awesome aroma in the air!!! I appreciate the support brother and I wish you many fabulous cooks on your WSM!!!!
T-ROY it's on tonight brother. I'm inspired beyond belief. Got a 15 lbs brisket. Always been a K. Blue guy but for tonight I got Cowboy lump. Going with the PEECAN, apple, and peach. Looking forward to the results tomorrow! Hey, really, Thank you. Been following about 3 years since I got my WSM. You've shown me bunches. Hope you and Karen are well my friend CHEERS
When i started cooking brisket, they were labeled as brisket. Was no such thing as select, choice, or prime. Always cooked for couple hrs over mesquite coals, mopping a few times, then foiled until tender. Didn't like how much bbq flavor the foil took away. So i decided to try my hand at not wrapping. By this time they started selling the higher grades. But i stuck with select. Only been a little over a year that i ventured into the higher grades. Yes they are way better. The biggest thing is cook time. Prime gets done way faster than select. That mop you're using is old school Texas. It's what my father taught me to make. Over the yrs i've changed it up quite a bit. It does help to keep it moist and adds to the flavor. Just have to be careful how often you mop when cooking low and slow. As every time you mop it, it cools the meat. Making for a longer cook. Oh and the old timers didn't call it mop. That's what you use to apply it. But it was called sop, as i still call it to this day. I'm lazy now and use a pellet grill. It suits me. But there's nothing like the smell of brisket fat dripping on the mesquite coals. Don't know who came up with the offset pit idea. But i never cared for them. To much smoke for me. Always had a fire pit to burn the wood, then shovel the coals in the pit. Some of the best cooking pits were the old brick ones. Hard to find these days. Most were tore out and replaced with offsets.
I respect your knowledge and must agree with you Duane. Having years of experience cooking with real wood is something most folks don't have these days and I appreciate you sharing your knowledge. Hopefully, some of my fans will read this comment and show you some love. I will SOP the brisket next time!!!! And yes, I'm about old enough to get a pellet grill also. Wifey doesn't care for a lot of smoke in the meat from an offset and I'm getting too old to stay up all night for a long cook. LOL Thanks for watching and I truly appreciate your comment. Much love to ya!!! Live long and prosper!!!! Cheers!!!!
Hey Gary, I appreciate you telling me about Live Oak brewery and the Big Bark. I do love that and their Pilz beers. Really tasty!!!! Thanks so much for the support brother! Cheers to ya!!!!
Thanks for powering through the night Troy, just to show us how it's really done. Glad to see you doing low and slow. Never have been able to wrap my head around hot and fast. I wonder if they do hot and fast in competition just because of time constraints. Give Fifi a bite for God's sake. Poor girl
You are very welcome David. I do have other videos where I go into more depth with the smoking process, but I was trying to keep this video a bit shorter. Yes, Hot & Fast method is preferred at comps because of time constraints. And no worries, Fifi and Lucy both had their fill of brisket scraps!!! LOL Thanks for watching!!!!
Thanks for replying Troy. I've pretty much seen all of your videos on brisket and have learned a lot from you. You and Jason are two of my favorites. Keep 'em Coming my good man. Life without a dog or 2 is no life at all
Thanks Louis, I've just been chillin' and spending more time with family lately. But, it is nice to make a video again. I hope to make them on a regular schedule once again soon. And yes, I do love a nice dark bark. Thanks for the support over the years brother!!! Hope all is well on your end and I wish you much continued success!!! Cheers to ya!!!!
Looks great T-Roy, I just put two pork butts on my Weber Kettle this morning using the Slow and Sear for tonight. Thanks for the videos and advice over the past few years!
Hello T-Roy! That Brisky looked absolutely Perfect! You and that Lone Star grill are a great team. 👍🏼👍🏼 I’m actually getting ready to smoke a brisket tonight. I hope it finishes as pretty as yours did😎
Hey T-Roy! Love you videos man! I just recently got me a LoneStar Grillz offset like yours! You sold me on it man! I can’t wait for it! I was wondering where you get your hardwood splits for it? Do you use a local supplier or use the B and B kiln dried bbq splits at the local store? Thanks man! I’ve always heard that true seasoned wood is the best! Thanks brother!
Hey T-Roy, thank you for all your videos over the years. This brisket looks amazing. I don’t have a LSG, they’re difficult to get in Canada, but I will try this on the WSM :)
Now that's a great looking brisket shoeshine !!! I like the bark..and man that was juicy for not being wrapped. Great smoke ring too ! I know the taste was next level good..I can say that because I,ve had your brisket Haha !! Great cook Troy !! Now I want some brisket...dammitt Lol !! 😂 Have a great weekend Bro ! love ya.... CHEERS !! 🍻👌🔥😎
T Roy just did my first “hot and fast” brisket last week. I’m a fan. I so want a LS grill to add to my arsenal. Will wait till next year. Will be trying your mop recipe soon. 👍
That's awesome Ken!!! Glad you enjoyed the "Hot & Fast" cooking method that Harry Soo showed us how to do. Harry has some great videos on his own channel if you aren't a sub yet? And you will love the LSG offset. This recipe is amazing and I'm sure you and your family will love it as much as we do. Enjoy and thanks for watching brother!!! Cheers to ya!!!!!!
T-ROY COOKS a legend has responded to my humble post. Troy keep being you. That’s why we love you. Cool story bro, cool story. Mr. Soo and only lived 10 or so minutes apart when I lived on the west coast. Unfortunately I did not know this. Fortunately for him I did not know this. Harry Soo if you read this thank you too.
Good vid Troy! I Will be ordering a LSG 20x36 or 42 soon. I’ve been so back and forth on which of the two I want. After having it a while, Do you feel the 36 is plenty big enough or wished you’d went with the 42 now? For a extra $100 I’m torn. Lol. Thanks!!
You've lost some weight, looking good Troy! I never watched the original video but this thing looks good already, and I'm only halfway through the video! I enjoy the content man, appreciate everything you do, I've sure learned a lot! Cheers from Pampa Tx
Hey Dustin!!! Dude, this is seriously the best tasting brisket recipe that Karen and I have ever eaten. I hope you have the chance to try it out for yourself someday. YUMMY!!!!! Cheers bro!!!
Thanks for all the great videos. I try to watch all of your and Jeremy Yoder's videos. He recently had a video using Yagyu tallow for injection and with a new rub, supposedly from Aaron Franklin. It started with 50 50 mix of hot dog mustard and pickle juice. He also published the recipe for the rub. Could you do a brisket using this new rub and injection? It sounds like a significant improvement. Thanks again, Jim
That looks amazing - love learning all about BBQ from you as I've got the WSM 18.5" :) Question for you - what do you do when the brisket you have is bigger than the space on the grill????? Bought the brisket before I knew the size of the grill 🙄
I love watching him when ever I am in a bad mood I watch this and I feel better, because how wholesome it is.
Years ago you inspired me to start smoking meat. I never comment, but wanted to thank you for your continued excellence! I started back when the beard was LOOONG! Keep on keeping on T-Roy! CHEERS!
Hey Steve, I appreciate the support brother!!! I'm thinking about letting my beard grow out again for Winter!!! LOL Cheers back to ya bro!!!
Basting every 30min during the night. That's dedication.
It sure is, but well worth it. This is absolutely the BEST tasting brisket recipe I've ever used. I appreciate you watching Brian! Cheers to ya brother!
Right or wrong , it doesn’t matter your cooks look appetizing as always , keep it brother.
If I were his neighbor, I would have to sleep outside so I got to smell that cookin!
Labor of love
When T-Roy says it's the best brisket he's ever eaten, you click on the video. Then you buy a brisket and try the recipe.
Exactly!!!! Trust me, it's the Best I've Ever Eaten!!!
No doubt 👌
It's the Responsible things to do!
Oh my my! Did he say mop? I need a mop to catch the overflow of water from my mouth! The valve seems to have a leak! Why do I always torture myself watching cooking videos when I’m starving!?!!
Wow, Troy! That's saying something if you say it's the best brisket you've ever tasted! I think I'll use this recipe for my first session on my LSG 20x42! My pit is being delivered next Wednesday and I couldn't be more excited! I've been waiting 5 months for delivery.
My LSG Pellet smoker 20x42 should be here in about A month or so. I can't wait. Its my first smoker. Best of luck with your new smoker.
@Brian Supermag I've been thrilled with its performance so far. I have some beef plate ribs that I'll be smoking sometime this week. I hope that you love yours as much as I love mine.
Agree about the fire basket... That addition totally changed my LSG 20x42 offset experience. It's a game changer.
Never commented before I must say very knowledgeable. I bought a WSM only regret was not buying the biggest size for the amount of smoking I do now. I started smoking baby back ribs and all my friends say best ribs they ever had. I’m looking to smoke another piece of meat and don’t know what to do. Thanks for all of your WSM videos learned a lot in my short time of smoking.
Sounds like you need to get a larger WSM? LOL I'm glad you are impressing neighbors and friends with your BBQ. It's a good feeling when someone appreciates the hard work you put into cooking BBQ. As for something to cook, chicken leg quarters on the WSM are one of my fav's!!! Enjoy!!!
Just picked up my first smoker here in the UK and loving your videos. Super helpful 👌
Hey John, I appreciate the support!!! Glad you are enjoying my channel and I know you will be impressing family and friends with the meat you smoke on your smoker!!!! Have fun!!!! Cheers!
As a fellow pitmaster and professional bbq guru and amateur bbq instructor I know exactly the kind of dedication it takes to cook a brisket like that so my hat is off to you sir. Thank you for all your hard work in creating content for all of us, stay smokey my friend
Yo, T-Roy. I got the chance today to use this recipe. This was the first brisket I have ever cooked. It turned out amazing. After years of watching your videos, i got to use a brisket one. Thanks again.
I wish I was there for this one. Stupid pandemic. Great video, Troy.
Wish you were here also my friend!!! Looking forward to cooking with you again Justin! Love ya brother!!!!!
@@TROYCOOKS love you too, buddy
Wow. This looks incredible. Nice work, pal. I'm enjoying the LSG videos.
Troy, thank you so much for sharing your skills. I made a 12.5 lb brisket on my WSM 18 inch per your instructional video...it was fantastic!! I also have smoked two 7.5 lb pork butts like you did, and they were GREAT!!
Awe, thanks Steve!!!! I'm so happy to hear that I was able to inspire your cooks and that you enjoyed the BBQ you cooked. Now, take what I've taught you and make it your own brother!!! That's part of the fun of cooking!!! Cheers to ya!
What a great smoke session.17 hours!! That brisket looks amazing!
For years I’ve heard and read to not use brown sugar in a brisket rub. I’m so glad I saw this video and now know I can experiment with brown sugar in my brisket rub. I’m usually a 50-50 salt-pepper rub myself but looking to try new recipes. Have a LSG cabinet smoker coming my way next week.
Awesome, you will love your LSG smoker!!! And yes, experiment with your rubs. Everyone has a different taste palate, so make up a rub that you'd prefer. That's part of what makes cooking fun! Cheers to ya!!!!
T-roy that came out amazing. You sound so exhausted :( thank you for all the content over the years.
Thanks Casey, It was a very long cook. Plus, I'd been up since about 6am that morning I started the cook, so almost up for 48hrs. LOL It was seriously the best brisket recipe I've ever eaten. Hope you give it a try and let me know what you think!!!! Cheers to ya bro!!!!
That, right there, is a thing of beauty! Seems like it's been a couple of years since we even did a brisket. I'm all inspired now!
Hey Dan, great to hear from ya brother! Hope you guys are all doing ok! I look forward to seeing you cook up some brisket. And I'm telling ya, this is the BEST tasting brisket that I've ever eaten. Karen and I absolutely love this recipe. Cheers bro!!!!
T....I'm a Native Born Southern Missouri Man who moved to the South Dakota Black Hills years ago ( we are Loggers and Blacksmiths) anyway we grew up eating our own farm raised Beef right off the Grill or out of the Smoker...
My Brother and I started chopping Shag Bark Hickory for Daddy to cook with when we were very young...and Smoked Beef and Fish, Bar B Q Pork runs in my blood. My Family and I really enjoy your videos.
We have 2 really nice Prime Brisket's in our Freezer from a Steer we had Butchered this last Spring and have been looking for a recipe to try on one. We can hardly wait to try it.
All the Cookers and Smokers we grew up with were of my Dad's own design and build....and while it's nice to have a fancy new one like you (and our Son in law ) has I learned how to cook from Dad and am using one of the last Bar B Q / Cooker / Smokers he built just for us. So we will do this the old fashioned way and see how it turns out.
Thanks Again for what you do.
R.C. "Charlie" Hill
H&H Logging.
Black Hills of South Dakota.
Hey Charlie, so great to hear from you!!! I need to visit the Black Hills of SD!! Sounds like you had a terrific Dad who learned from the school of hard knocks and sounds like he had lots of common sense which is lost on most folks these days. Trust me when I tell ya, this is the BEST brisket recipe that I've ever tasted. I think you and your family will be very impressed. It's a labor of love, but well worth it in the end. Have a great cook and let me know what you think of the recipe! Email me with your results, SpaceCowboyTX at Gmail dot com. Much appreciate brother!!! Tell your family I said hello and thank you all for the support!!! Cheers !!!!!
@@TROYCOOKS
You got it my friend....look forward to visiting with you.
We're right in the middle of our busiest time of year, falling timber, and making trips to the Mill...if it wasn't so windy and dry we would be working today but we're under a Red Flag Warning for Forest Fire Danger so we stay out of the timber. We have been working on stop for the last 2 months day in day out...it's like harvest time or time to put up hay....you gotta go while the weather is right....we will work everyday till the Snow gets too deep of the Wind makes falling to dangerous. Days like today are a welcome break, we can work on equipment, do needed Maintenance on everything from our Skidder to our Saw's but to us it's like a Day off lol.
We are going to do the Brisket tonight and have it ready by Noon tomorrow we plan for Family Dinner Day after Church.
Talk to you soon T,
Charlie.
I’ve learned how to smoke ribs, pork butt, and brisket from you on my WSM. Thank you so much for your videos, I’ve been able to impress all the folks that have tried my product.
Hook em!
What a video to check back in on! Used to run under the name Ribs n' Wrenches but that account got lost so now I'm rebuilding my list of favorite channels.
lonestargrillz are the absolute best.
Troy, It's nice to see you out and doing your thing. I've watched your other Brisket video, awesome. Damn, that bark is badass in this one. Maybe I'll give this a try. Thanks brother! Stay well.
I tried it. I only basted about 4 times which ruined my fire temperature on my WSM. The rub mop and tasted great. I will definitely use this again. Probably won’t mop though.
There's that sweet face everybody loves~ That turned out beautiful my Troy, Much love to you and Karebear
Thanks my sweet Sista Booger!!! Much love back to you's guys too!!!! Love y'all!!! Cheers Boogz!!!
So great to be able to sing the intro song! Killer looking brisket...one day I'll get there!
Too funny Chris, I was actually singing the Intro song when I watched my video too!!! I should sing it on camera one day. LOL Thanks for the support and I appreciate you watching! If you have a chance to try this recipe, I would strongly urge you to give it a shot. YUM!!!!!
You KNOW Offset’s RULE!! Peecan is what you use on the road when u don’t want to stop!
LOL, now that's funny Conrad!!!! Thanks for making me laugh brother! Cheers to ya!
T-ROY COOKS You know an ole Luzziana boy gonna call U out on that! 😉👍
T-ROY went all in with this one! Nice reshoot! It's always nice to go back to see how cooks/etc have improved/changed over time!
I agree Professor!!!! Karen and I often speak of how good that particular Natural Prime brisket was back in 2016, so I decided to remake it. Glad I did!!! It was just as good as we remember and it is the best brisket we've ever eaten. I appreciate the support over the years my friend. Hope all is going well on your end!!!! Cheers to ya!!!!!!
@@TROYCOOKS I'm glad you remade it as well, and I'm glad you enjoyed it! Hopefully it will be cooked a lot more in the future :).
I'm glad to support your channel, I was just thinking how you are over 300k now, that's amazing!! Sorry I haven't been posting as many comments lately, I haven't really been watching BBQ videos for awhile now, I've been keeping most of my attention on the Competitive Eating community. I try to catch BBQ Lives when they are on though, to chat with everyone! Hopefully you will do another live-stream at some-point again soon!
All the best to you and your family!
I would love to sit down and have a couple of beers or whiskeys with this guy and learn so much. Awesome job T
Just recently got a WSM and I have been watching your videos like crazy! I’ve done ribs so far and want to do pork butt next. Eventually I’ll work my way up to brisket. Great job!
That's awesome Spencer!!!! I'm glad you are enjoying the WSM. I still love mine after 8+ yrs. I'd say Pork Butt is probably the easiest cut of meat to smoke. Chicken is the hardest for me. Brisket was hard at first, but after some practice, I learned to just let the smoker to the hard work while I relax and enjoy that awesome aroma in the air!!! I appreciate the support brother and I wish you many fabulous cooks on your WSM!!!!
T-ROY it's on tonight brother. I'm inspired beyond belief. Got a 15 lbs brisket. Always been a K. Blue guy but for tonight I got Cowboy lump. Going with the PEECAN, apple, and peach. Looking forward to the results tomorrow! Hey, really, Thank you. Been following about 3 years since I got my WSM. You've shown me bunches. Hope you and Karen are well my friend CHEERS
When i started cooking brisket, they were labeled as brisket. Was no such thing as select, choice, or prime. Always cooked for couple hrs over mesquite coals, mopping a few times, then foiled until tender. Didn't like how much bbq flavor the foil took away. So i decided to try my hand at not wrapping. By this time they started selling the higher grades. But i stuck with select. Only been a little over a year that i ventured into the higher grades. Yes they are way better. The biggest thing is cook time. Prime gets done way faster than select. That mop you're using is old school Texas. It's what my father taught me to make. Over the yrs i've changed it up quite a bit. It does help to keep it moist and adds to the flavor. Just have to be careful how often you mop when cooking low and slow. As every time you mop it, it cools the meat. Making for a longer cook. Oh and the old timers didn't call it mop. That's what you use to apply it. But it was called sop, as i still call it to this day. I'm lazy now and use a pellet grill. It suits me. But there's nothing like the smell of brisket fat dripping on the mesquite coals. Don't know who came up with the offset pit idea. But i never cared for them. To much smoke for me. Always had a fire pit to burn the wood, then shovel the coals in the pit. Some of the best cooking pits were the old brick ones. Hard to find these days. Most were tore out and replaced with offsets.
I respect your knowledge and must agree with you Duane. Having years of experience cooking with real wood is something most folks don't have these days and I appreciate you sharing your knowledge. Hopefully, some of my fans will read this comment and show you some love. I will SOP the brisket next time!!!! And yes, I'm about old enough to get a pellet grill also. Wifey doesn't care for a lot of smoke in the meat from an offset and I'm getting too old to stay up all night for a long cook. LOL Thanks for watching and I truly appreciate your comment. Much love to ya!!! Live long and prosper!!!! Cheers!!!!
Awesome looking brisket T-Roy. Glad to see you back. You have been missed
Thanks so much Steve!!! I appreciate the support my friend!!!! Cheers to ya!!
Love those Cutting Boards!! Will definitely try this recipe!
Nice looking brisket Troy. Love that recipe. My 20x42 LSG offset is on ourder now, can't wait for it to arrive! Keep doing what you do man.
Awesome brisket bro. Very nice bark and smoke ring. Lonestar is building me one. Can't wait for it to arrive.
Awesome!!!! You are going to love your LSG!!!!
Nice cook T-Roy I might have to try this one
good to see you T-Roy!
Yes, he's back!!!
One of the best smoke rings I’ve ever seen!
Yeah, me too!!!! Thanks!!!!!
Darn fine looking brisket brother Troy! Hope all is well. Cheers my friend
When he said “oh a little closer” I died lol good job T-Roy
Hey T-Roy, I am the Fan/Subscriber that turned you on to Live Oak Brewery. Big Bark is my all time favorite. Great video!! Keep 'em comming!
Hey Gary, I appreciate you telling me about Live Oak brewery and the Big Bark. I do love that and their Pilz beers. Really tasty!!!! Thanks so much for the support brother! Cheers to ya!!!!
@@TROYCOOKS Cheers back at 'ya !!
Glad to know I am not the only one who BBQ’s in their pajamas!
Oh heck yes! Bark for days. Nice job T-Roy!
Yes indeed, I love me some good bark!!!! Hope you're doing well my friend! Cheers to ya Joe!!!
My mouth was literally watering. Nice cook mate.
Thanks very much Cameron!!! It was some mighty fine eating!
Thanks for powering through the night Troy, just to show us how it's really done. Glad to see you doing low and slow. Never have been able to wrap my head around hot and fast. I wonder if they do hot and fast in competition just because of time constraints. Give Fifi a bite for God's sake. Poor girl
You are very welcome David. I do have other videos where I go into more depth with the smoking process, but I was trying to keep this video a bit shorter. Yes, Hot & Fast method is preferred at comps because of time constraints. And no worries, Fifi and Lucy both had their fill of brisket scraps!!! LOL Thanks for watching!!!!
Thanks for replying Troy. I've pretty much seen all of your videos on brisket and have learned a lot from you. You and Jason are two of my favorites. Keep 'em Coming my good man. Life without a dog or 2 is no life at all
Good to see you cooking again - it’s been a minute. That bark on the brisket - beautiful
Thanks Louis, I've just been chillin' and spending more time with family lately. But, it is nice to make a video again. I hope to make them on a regular schedule once again soon. And yes, I do love a nice dark bark. Thanks for the support over the years brother!!! Hope all is well on your end and I wish you much continued success!!! Cheers to ya!!!!
That is one serious brisket! Love it TRoy. I'm totally gonna have to try that method.
Looks great T-Roy, I just put two pork butts on my Weber Kettle this morning using the Slow and Sear for tonight. Thanks for the videos and advice over the past few years!
I know that's gonna be some fine eating using that Slow n' Sear!!!! Cheers to ya!
Ooooooh my goodness gracious, T-Roy!!! That bark is magnificent!! What a fabulous lookin brisket!!! Heck yes!🤤💃🏻
Dang t you are slimming down!!!! Good for you bro great brisket as always.
Man, that looks delicious! Really cool that your bark survived the wrap 👍🏻
Yep, I was pretty surprised with the bark. I appreciate you watching Joseph! Cheers bro!!!
That smoke is beautiful
That's some incredible brisket, Troy.
Man, that is one fantastic looking brisket Troy! Awesome bark, the mop sounds perfect and what a smoke ring! Awesome job brother!
Hello T-Roy! That Brisky looked absolutely Perfect! You and that Lone Star grill are a great team. 👍🏼👍🏼 I’m actually getting ready to smoke a brisket tonight. I hope it finishes as pretty as yours did😎
Awesome Ric!!! Hope you'll go live during part of the cook????
That brisket looks amazing. I’m still working on perfecting mine like yours
Every time I watch your videos, regardless of the time, my hankering for brisket comes. Dilemmas!!!
That end product looks gorgeous, brother! Great job on that brisket.
Thanks brother!!!
Those are bold words living in Aaron Franklin, TX. LOL I gotta try this out!! Thanks T-Roy! Good to see you're doing well man!
Hope you do try the recipe Terrence. Trust me bro, it's the BEST I've ever eaten!!! My wife agrees!!!
Next season, we have winter up here in Canada, I will try a brisket.... I think I'm ready.... :-)
Glad to see you doing well and making amazing brisket brother Troy. Stay safe, love you man. Cheers brother
Thanks and cheers back to ya!!!!
Hey T-Roy! Love you videos man! I just recently got me a LoneStar Grillz offset like yours! You sold me on it man! I can’t wait for it! I was wondering where you get your hardwood splits for it? Do you use a local supplier or use the B and B kiln dried bbq splits at the local store? Thanks man! I’ve always heard that true seasoned wood is the best! Thanks brother!
Been doing a few flats over the years over here in Australia. Finally found a local butcher with a full one so this Friday it is
Awesome!!! Have fun!!
Love your work, sir.
Really excellent looking brisket. Mouthwatering! Cheers, T-Roy!
Looking good T-Roy!
Good to see ya back T-roy, been a fan since the Space Cowboy days. That was a l-o-n-g cook, but it looked worth it. Enjoy. Cheers.
Hey Preston, you have been around a long time!!!! Yep, long cook, but well worth it in the end. Cheers to ya brother!!!
That's what I'm talking about. You sir, are a great American!
That looks great brother. I’m in New Braunfels, so next time I do a brisket, I’ll try out your recipe. Cheers to you and your family 🍻
Glad to find out you are in Austin
Hey T-Roy, thank you for all your videos over the years. This brisket looks amazing. I don’t have a LSG, they’re difficult to get in Canada, but I will try this on the WSM :)
The recipe will work just as good on the WSM. Hope you enjoy it as much as we do!!! Thanks for watching Varian!!!!! Cheers to ya!
Troy that looked absolutely delishes brother .. Beautiful color and smoke ring on that. Great job brother
Thanks, that smoke ring impressed me as well!!! LOL Man, that was some mighty fine tasting brisket!!!! YUM!!!!!
TROY!! Good to see you again brother! Brisket on the LSG!... I love that dark crust you got on the brisket. Take care Troy.
Yeah, I love a nice dark bark. This one was exceptional. Thanks for watching brother. Cheers to ya!!!!!
Nice job T-Roy! Looking forward to try this one.
Thanks Cary, it's some fine eating!!!!
Just stumbled on T-ROY cooks after I got WMS, loving all the videos. Do you really stay up all night, or get some sneeky sleeps in? :)
Cheers T-Roy. Smoking one right now, may need to whip up that mop right quick.
Best theme song on TH-cam.
T-Roy nice to see u back,missed u,BTW your brother has the same laugh as u
Good to see you back in the saddle!
Thanks!!!
Great lookin brisket. Would love a surprise Thursday chat session man.
Now that's a great looking brisket shoeshine !!! I like the bark..and man that was juicy for not being wrapped. Great smoke ring too ! I know the taste was next level good..I can say that because I,ve had your brisket Haha !! Great cook Troy !! Now I want some brisket...dammitt Lol !! 😂 Have a great weekend Bro ! love ya.... CHEERS !! 🍻👌🔥😎
Thanks Sean, but you haven't tasted this brisket recipe yet. Hope you give it a try! Trust me bro, it's the BEST!!!! Cheers to ya!!!!!!
@@TROYCOOKS If it's the Best brisket you've ever had, then I definitely have to try it !! cheers Bro !
Looks amazing
That was truly a masterpiece, T-Roy!!!
Nice looking brisket brotha Troy!
Thanks brother James! Wish you were here to taste it bro. You'd love it!!! Cheers to ya!
T Roy just did my first “hot and fast” brisket last week. I’m a fan. I so want a LS grill to add to my arsenal. Will wait till next year.
Will be trying your mop recipe soon. 👍
That's awesome Ken!!! Glad you enjoyed the "Hot & Fast" cooking method that Harry Soo showed us how to do. Harry has some great videos on his own channel if you aren't a sub yet? And you will love the LSG offset. This recipe is amazing and I'm sure you and your family will love it as much as we do. Enjoy and thanks for watching brother!!! Cheers to ya!!!!!!
T-ROY COOKS a legend has responded to my humble post. Troy keep being you. That’s why we love you. Cool story bro, cool story. Mr. Soo and only lived 10 or so minutes apart when I lived on the west coast. Unfortunately I did not know this. Fortunately for him I did not know this. Harry Soo if you read this thank you too.
@@kendorsey4499 Small world!!!!
That is one BIG brisket!
In some places it is a crime to make brisket that good!!!! Great video!!
Great video smoking a 5 lb chuck roast today. Great food
Hey T-Roy! Been a long time sub and still enjoy the videos! Thanks for what you do.
Thanks, I still enjoy making them and I appreciate the years of support!!! Cheers to ya!!!
T-Roy, to achieve that beautiful smoke ring, did you put the brisket on while it was cold or was it brought up in temperature some?
Great looking brisket Troy I got me a Heb prime brisket the other day and had the same problem hope all is well with you and the family
What problem is that? It didn't last long because the family and neighbors devoured it? LOL YUM!!!! Thanks for watching brother! Cheers!!!!
That brisket looked mighty fine Troy!!!
Thanks John, wish you could have tasted how fabulous it was John. It was some mighty fine eating!!!!
Good vid Troy! I Will be ordering a LSG 20x36 or 42 soon. I’ve been so back and forth on which of the two I want. After having it a while, Do you feel the 36 is plenty big enough or wished you’d went with the 42 now? For a extra $100 I’m torn. Lol. Thanks!!
You've lost some weight, looking good Troy! I never watched the original video but this thing looks good already, and I'm only halfway through the video! I enjoy the content man, appreciate everything you do, I've sure learned a lot! Cheers from Pampa Tx
Hey Dustin!!! Dude, this is seriously the best tasting brisket recipe that Karen and I have ever eaten. I hope you have the chance to try it out for yourself someday. YUMMY!!!!! Cheers bro!!!
Troy it looks delicious 😋 love your channel coming from Temple Texas 😊👊🏾
Hello Temple!!!! Thanks, it was some mighty fine eating for sure! Cheers to ya!
Thanks for all the great videos. I try to watch all of your and Jeremy Yoder's videos. He recently had a video using Yagyu tallow for injection and with a new rub, supposedly from Aaron Franklin. It started with 50 50 mix of hot dog mustard and pickle juice. He also published the recipe for the rub. Could you do a brisket using this new rub and injection? It sounds like a significant improvement. Thanks again, Jim
Jeremy and I are good friends and I will give his recipe a try. I appreciate the request Jim!! Cheers brother!!!!!
Love your channel T-Roy! What temp did you cook the brisket to?
I usually shoot for 205-210F, but each brisket is different which I why I don't go by temp. I like to probe and pull it when it probes tender.
That looks amazing - love learning all about BBQ from you as I've got the WSM 18.5" :) Question for you - what do you do when the brisket you have is bigger than the space on the grill????? Bought the brisket before I knew the size of the grill 🙄
You can separate the flat and point sections so you'll have two roasts instead of one honkin' roast. LOL
Was thinking that 🤩. Still same cooking time and same level on the WSM? Or should I put the point on the lower grill and flat on the top?
Hey T Roy! I love your videos! I would love to see how you cook a chicken stew! I know it'll be good! Thanks brother!
Thanks for the suggestion!!! And thanks for the support Scott!!!! Cheers brother!!!
Hey T-Roy could you make a video smoking leg quarters on the Lone Star Grillz
Great idea Freddie!!! I just got some new rub in and I'll add that to my list of cooks I need to do! Thanks brother!!! Cheers to ya!!!!!!!
@@TROYCOOKS Thank You very much Sir. I love the video. I just got my 20x36 Lone Star Grillz and I'm excited to see what it can do. 🍻
My man! Thanks for all the videos, they’ve helped me a lot! Are you a Navy veteran? Currently active duty Chief pushing boots. NAVY CHIEF, NAVY PRIDE!
I appreciate you watching Chief and I am honored brother!!! Thanks for all you Navy guys do for all of us in the USA. Much love from Texas!!!!