Beer can chicken holders work great for that too. I don't see the need to weld and cut your grate. After a couple of hours, the brisket will have shrunk down and you can pull the rib rack out. It does prevent pooling on top though. Slow cooking will get you tender at a lower temperature. I always do low and slow. Patience is a virtue! Is there a reason you didn't rest it. I find that long rests in the cooler make for moister leftovers.
Thanks for another awesome video! Been trying to find this again and finally found it and just ordered the product. Few weeks ago did a pork butt on bottom rack and two of the biggest baby racks I've ever seen, that barely fit on the 18 inch. All the best my friend. Cheers!
Great idea using that rib rack! Looking juicy! I trim pretty aggressively too... not as aggressive as you but still aggressive. I like the bark that you get on them meat when you expose it like that. One of my views told me to check out the video because of what I tried in my last brisket video. Take care Ruben.
Thanks for watching! I'm glad you liked the hack. When it comes to briskets, I see no value in leaving the fat cap. I get a full smoke ring and no issues at all. I appreciate your comment brother! 😎👍
Hey Ruben! I'm down with your rack set up! 👍 Never liked the idea of using a piece of wood. Just about the perfect brisket! 👍👍 A ring all the way around! 👍 \m/
Nice job! I just subscribed. Question please: What do you do when the point probes tender but the flat does not? Sometimes it seems to take forever for the flat to get there, and then the point gets crumbly. Thanks! Scott
Man, that’s a tough one- literally! Sometimes that’s just the nature of the cooking environment. Maybe wrap her up and keep her moist. When the flat gets crumbly my buddy will chop up the whole damn brisket and now you have all the textures combined in one.
@@madswinebbq its a barrel cooker knockoff of the PBX sold at Walmart. It has a grate for hanging that already has openings on the sides. It's pretty barebones but would be a good starting point to mod for your idea of having a custom grate for brisket. Just get the grate and some expanded metal cut to shape and you'd have a prototype.
Thanks Daz! I really appreciate the feedback! Hey so I'm not sure if you're interested but I'm doing a drawing today at 12noon PST to giveaway 2 Tip Top Temps to 2 lucky winners. Not sure what type of pits you have but these things are awesome! If you're interested go to the drawing video below, like the video and leave a comment saying you want a free TTT and you will be included in the drawing! The drawing will be done on a live stream today. 😎👍 th-cam.com/video/gVhGvws-IXM/w-d-xo.html
Nice video, I learned a lot. As a Texan who now lives in Panama, I need to start cooking my own BBQ. Between your videos and T Roy Cooks, I have decided on getting a WSM (a plus is there is a Weber Store in Panama). I've never seen that hinge lid before, but looks like a great modification. Can you tell me what brand it is, where you bought it and if you recommend it?
Hi Jack! Thank you watching and I appreciate the comment. The hinge is great, at first. But can end up being a pain in the butt when you're trying to lift the lid upwards to release it from the open position so you can close it. You can find the hinges on Amazon under "wsm hinge". Comes right up! Thanks for watching! ✌😎👍
Orale! Like the hack! Will try on my next lengthy piece. Like that style handles too. I got some but they stick out to far and will not allow my cover to fit. That’s a big ass taquito! Lol.
What gloves are you using there when you cut yours up? I want to be able to hold mine when it’s steaming Iike that without losing feeling in my hands lol
Hey James! 👋😎 Thanks for watching my video. I'm using a nitrile glove from Amazon. I'll include the link below. Brisket was indeed still hot! I should have rested it for another hour. Couldn't wait any longer. 😎👍 www.amazon.com/dp/B0192K9U0Y/ref=cm_sw_r_cp_apa_fabc_YTNCKBZ0C4YW1WPN5NKT
I'm not sure how big of a brisket you'd be able to fit on a 22" Weber Smokey Mountain but with the rib rack you can definitely fit the biggest ever. The Weber Rib Rack is chrome plated steel.
That's cool but the rib rack also prevents pooling on top of your brisket that can mess up your bark. With that said, it's just a hack. It's just a suggestion.
@@paulhoward2391 In the video below, I bought a 20.5lb brisket from Costco. Without the rib-rack it would not fit on the 22. th-cam.com/video/vISaVZYCJu0/w-d-xo.html
Hey Cullen 👋 I purchased the handles from ebay. I wanted that real smoker feel and look opposed to just using garage door handles that most people use! Thanks for watching and don't forget to share! 😎👍 www.ebay.com/itm/CURVED-DROP-UDS-55-gal-Drum-Smoker-Stainless-Spring-Handle-Rod-Bracket-Cap-BBQ-/172530358010?_trksid=p2349624.m46890.l49292
That's a 5" dial. Got it from ebay. Here's another good one too. www.ebay.com/itm/Tel-Tru-BQ500-Zones-BBQ-Grill-Smoker-Thermometer-5-Dial-2-5-Stem-USA-/163607478451?_trksid=p2349624.m46890.l49292
Brisket porn! Well done my friend! Say, how did you keep the temp climbing...did you open the vents more during the smoke? You mentioned you started with only 1 bottom and top open. Just curious. Thx.
I get it. Some people just can't think outside the box. It takes balls to risk wasting your own money to try another method. If we all had the same taste and didn't risk trying other ways we'd all be driving the same cars, wearing the same shoes and eating the same food from the same place. Fortunately for us as humans there's enough variety to please each of us.
@@madswinebbq and if everyone did everything the same, we would only need one bbq utube channel. I always like the "this thing's not gunna fly" comment. If that's what it takes to win a competition, I'll stay in my backyard. Thanks Ruben!
I'm not a fake BBQ TH-camr who tries to pass off bad as good. I always point out any flaws. My subscribers can count on that. This brisket was not dry and was far from it. If you think it looks dry then I don't know what you're looking at homie.
Beer can chicken holders work great for that too. I don't see the need to weld and cut your grate. After a couple of hours, the brisket will have shrunk down and you can pull the rib rack out. It does prevent pooling on top though. Slow cooking will get you tender at a lower temperature. I always do low and slow. Patience is a virtue! Is there a reason you didn't rest it. I find that long rests in the cooler make for moister leftovers.
Had to come back for the relesson thank you mine came out perfect.gracias
Nice!!😎👍
Thanks for another awesome video! Been trying to find this again and finally found it and just ordered the product. Few weeks ago did a pork butt on bottom rack and two of the biggest baby racks I've ever seen, that barely fit on the 18 inch. All the best my friend. Cheers!
Thank you so much Walt!
Great idea using that rib rack! Looking juicy! I trim pretty aggressively too... not as aggressive as you but still aggressive. I like the bark that you get on them meat when you expose it like that. One of my views told me to check out the video because of what I tried in my last brisket video. Take care Ruben.
Thanks for watching! I'm glad you liked the hack. When it comes to briskets, I see no value in leaving the fat cap. I get a full smoke ring and no issues at all.
I appreciate your comment brother!
😎👍
I just got a used wsm 18in this week and I can't wait for the weekend to start smoking. Great video and I like the mods you did on your wsm.
That's exciting! Your gonna love it!
😀👍
Great idea bro. You da man. Thanks for the tip!
I’m glad you liked it! 😎👍
Hey Ruben! I'm down with your rack set up! 👍 Never liked the idea of using a piece of wood. Just about the perfect brisket! 👍👍
A ring all the way around! 👍 \m/
Ken! ✌😎
I knew you'd like that! The ribsket-rack really does the job! Might even be the answer for fitting big briskets on the 18" WSM!!😯
Nice job! I just subscribed. Question please: What do you do when the point probes tender but the flat does not? Sometimes it seems to take forever for the flat to get there, and then the point gets crumbly. Thanks! Scott
Man, that’s a tough one- literally!
Sometimes that’s just the nature of the cooking environment. Maybe wrap her up and keep her moist. When the flat gets crumbly my buddy will chop up the whole damn brisket and now you have all the textures combined in one.
That custom brisket grate sounds like the barrel house rack, might be a good place to start
Not sure that that is?
@@madswinebbq its a barrel cooker knockoff of the PBX sold at Walmart. It has a grate for hanging that already has openings on the sides. It's pretty barebones but would be a good starting point to mod for your idea of having a custom grate for brisket. Just get the grate and some expanded metal cut to shape and you'd have a prototype.
I see. 🤔
I’ll be sure to check it out!
Thanks Mark!
😎👍
I like your style, thanks for putting in the work to make this video , it was very entertaining añd insightful imo.
Thanks Daz! I really appreciate the feedback!
Hey so I'm not sure if you're interested but I'm doing a drawing today at 12noon PST to giveaway 2 Tip Top Temps to 2 lucky winners. Not sure what type of pits you have but these things are awesome! If you're interested go to the drawing video below, like the video and leave a comment saying you want a free TTT and you will be included in the drawing! The drawing will be done on a live stream today. 😎👍
th-cam.com/video/gVhGvws-IXM/w-d-xo.html
Another great video my brutha! The brisket looks jammin'. I see a very beefy Christmas in my future. Great job man.
Thanks William! ✌😎👍
Nice video, I learned a lot. As a Texan who now lives in Panama, I need to start cooking my own BBQ. Between your videos and T Roy Cooks, I have decided on getting a WSM (a plus is there is a Weber Store in Panama). I've never seen that hinge lid before, but looks like a great modification. Can you tell me what brand it is, where you bought it and if you recommend it?
Hi Jack! Thank you watching and I appreciate the comment.
The hinge is great, at first. But can end up being a pain in the butt when you're trying to lift the lid upwards to release it from the open position so you can close it.
You can find the hinges on Amazon under "wsm hinge". Comes right up!
Thanks for watching! ✌😎👍
@@madswinebbq so if you had a do-over, would you still buy it and install it?
@@jackmcclain4490 Nope. I'd spend that money on a prime brisket or some ribeyes instead! 😛
Ohhhhh yeah thar brisket came out amazing. Im trying to bite the damn phone...lol. Im gonna try that hack as well
Lol, thanks Rick! I came up with that hack because using wood or anything else keeps that area from getting smoke.
Sometimes you gotta use the crutch. Looks amazing!
😎👍
I appreciate that!
Doesn't need to be aerodynamic...it's not gonna fly 😂😂😂
Thanks for watching!
Very nice !! Very creative
Thanks Jared! 😎 👍
Orale! Like the hack! Will try on my next lengthy piece. Like that style handles too. I got some but they stick out to far and will not allow my cover to fit. That’s a big ass taquito! Lol.
😆 I appreciate your comment and I'm glad you like the hack! 😎👍
Your tip on vent settings is the best yet! Smoking a brisket right now and it hasn’t budged @230. @@madswinebbq
Hell Yeah! 😝👍
That's a good video! ..... how many parts of garlic-pepper-salt did you use for the rub ?
Thanks Alfonso!
1:1:¼ SPG
@@madswinebbq thanks ! Saludos.
Awesome
That looks so good.
I appreciate that Richard! 😎👍
1 minute in and couldn't agree more.
2 minutes in and loving it besides the briquettes. I'm a lump only guy.
😄👍
What gloves are you using there when you cut yours up? I want to be able to hold mine when it’s steaming Iike that without losing feeling in my hands lol
Hey James! 👋😎
Thanks for watching my video. I'm using a nitrile glove from Amazon. I'll include the link below. Brisket was indeed still hot! I should have rested it for another hour. Couldn't wait any longer. 😎👍
www.amazon.com/dp/B0192K9U0Y/ref=cm_sw_r_cp_apa_fabc_YTNCKBZ0C4YW1WPN5NKT
Nitrile gloves OVER some $5 cotton work gloves is the key. You need the liners for the insulation... just nitrile wont cut it.
www.amazon.com/dp/B08B68PBB2/ref=cm_sw_r_cp_apa_fabc_ZPVCND3T1DNRCF0FJB44?_encoding=UTF8&psc=1
Very true radishjunk. 👍
Looks great. Ever use the WSM as a stick burner?
Thank you for watching and no, I've never used it as a stick burner.
Great job buddy
Thanks for watching Carl!
😎👍
I'm glad you liked it!
Not trying to be critical, just wondering about the rest? Great video.
Couldn't wait the 2 hours I normally rest the brisket. Had to open her up! 😆
The brisket rack sounds like a good idea. Is the rib rack stainless? I was wondering how big a brisket you can fit on a 22.
I'm not sure how big of a brisket you'd be able to fit on a 22" Weber Smokey Mountain but with the rib rack you can definitely fit the biggest ever.
The Weber Rib Rack is chrome plated steel.
I buy the biggest briskets at Costco and they’ll run end to in on the Weber but always fit, even without the rib rack
That's cool but the rib rack also prevents pooling on top of your brisket that can mess up your bark. With that said, it's just a hack. It's just a suggestion.
@@paulhoward2391 In the video below, I bought a 20.5lb brisket from Costco. Without the rib-rack it would not fit on the 22.
th-cam.com/video/vISaVZYCJu0/w-d-xo.html
What handles do you have installed on the lid and sides? They look great!
Hey Cullen 👋
I purchased the handles from ebay. I wanted that real smoker feel and look opposed to just using garage door handles that most people use! Thanks for watching and don't forget to share!
😎👍
www.ebay.com/itm/CURVED-DROP-UDS-55-gal-Drum-Smoker-Stainless-Spring-Handle-Rod-Bracket-Cap-BBQ-/172530358010?_trksid=p2349624.m46890.l49292
@@madswinebbq thanks! And I completely agree garage door handles can ruin the look of the wsm.
What is the correct amount of rest time?
2 hours would work perfectly!
Where u get that tel tru temp gauge?
That's a 5" dial. Got it from ebay. Here's another good one too.
www.ebay.com/itm/Tel-Tru-BQ500-Zones-BBQ-Grill-Smoker-Thermometer-5-Dial-2-5-Stem-USA-/163607478451?_trksid=p2349624.m46890.l49292
Brisket porn! Well done my friend! Say, how did you keep the temp climbing...did you open the vents more during the smoke? You mentioned you started with only 1 bottom and top open. Just curious. Thx.
Brisket porn! 😆👍
Yeah, I just opened the vents incrementally for each phase.
Thanks for your support David!😎👍
You going to return that $20 of fat to Costco?
🤣 That would be hilarious! 🤣👍
This video has been reported to the Brisket Protection Program for further review. They will see if it fits the aerodynamic specifications.
😆👍
Once you said you removed all the fat you lost me.
I get it. Some people just can't think outside the box. It takes balls to risk wasting your own money to try another method. If we all had the same taste and didn't risk trying other ways we'd all be driving the same cars, wearing the same shoes and eating the same food from the same place. Fortunately for us as humans there's enough variety to please each of us.
@@madswinebbq and if everyone did everything the same, we would only need one bbq utube channel. I always like the "this thing's not gunna fly" comment. If that's what it takes to win a competition, I'll stay in my backyard. Thanks Ruben!
😆👍
I'll stay in my backyard!!😄👍
I love it!
Looks dry.
I'm not a fake BBQ TH-camr who tries to pass off bad as good. I always point out any flaws. My subscribers can count on that. This brisket was not dry and was far from it. If you think it looks dry then I don't know what you're looking at homie.