Man, I've now had your Southern Hospitality Blends for a few weeks and I am a BELIEVER! I've done some good comparisons with you and Killer Hogs. Maybe it's that we have a different palate as Texans, but I think your rubs are the winner in my book. No disrespect to Killer Hogs...in fact, I love his "The BBQ Sauce" with an extra (big) dash of Frank's...man, that's an ideal BBQ sauce finish on a good smoke! Going out tomorrow to grab a brisket, literally because watching this made me want another Southern Hospitality Brisket. Thanks for all the hard work sharing your skills with us. Lots of love to you and the fam from Dallas 💜
I am so glad that you're enjoying Southern Hospitality! To us, it's up there with the best rubs on the market. My goal is to share it with as many people as we can so that's why I continue to work hard and try to grow! I love Killer Hogs and everything they're about, they continue to set the bar very high!
So in 2 years a lot of us have changed our cook up a bit. But that was gorgeous. Im a WSM loyalist still. Old and crippled. LOL. Its just such an easy smoker. Especially with a temp controller. But Ive outcooked a ton of restaurants. Which you are familiar with. Takes experience with them but once you get them dialed in my goodness. But Im curious about your ballast or shield whatever you call it. I was skeptical at th beginning but can see benefits with smoke going over the whole brisket from the bottom. May have to try one out. It really left a nice smoke ring. Good job buddy! You got it down with the WSM.
I had a brisket probe easy at 190. I took it off. Was the best brisket I ever did. Each cut of meat is different. If I left it till 203 it would of been dry
Got a brisket going on the WSM tomorrow morning. Smaller than yours but still going to rock it around 265-270 and do the foil boat with some smoked tallow on the bottom!
I wish I can like this 1,000 times brotha you brought me back to your old school videos I love WSM cooks I was going to hit you with the #BringWSMcooksback lol, like always great video
Going to try that boat method! Looks darn good! Thanks! I always in jet mine with cayenne and worchestshire because if it doesn't burn coming out it doesn't burn going in!
Beautiful brisket Alonzo!! I still haven’t tried the foil boat method yet. I’ve been stuck on doing the butcher paper wrap with tallow. I’m gonna have to try this soon!! Good video as always!
I'll have to try the foil boat method. That brisket looked insanely good. I've made really good briskets on offsets and kettles, but to me, the best briskets I've made have always been on a drum.
Looks tasty. I noticed you threaded the temp prob wire under the hood. WSM has a built in port in the middle section for that (grey circle). Gets a better seal on the lid. Try it. Cheers
I really liked the video, can you do like an "overview" at the end of the video on things like the size of the brisket, time on the smoker before wrap, temp of the wsm, time on the smoker wrapped, etc.
Hey bud looks pretty good.. I have learned a trick with bark building and moisture control.. try no water pan till after you foil up the meat.. pre warm water then bring it over for the end part of cooking..it's something i learned from baking with dough i apply it to smoking.. experiment you'll see..
Brother absolutely fantastic video! I just bought your seasoning from webpage. Quick question...... I see a black grate with holes cut out in it that is holding your tins full of water. I’ve seen you use it in other videos as well. What grate is that and where can I find one?
Thank you, brother! I appreciate you supporting and getting the seasonings my man. That is a Gateway Drums deflector plate! I like it a lot because it allows the meat drippings to hit the coals through those holes you see but it deflects the flame from coming up too close to the meat! I swap it between my WSM and my Gateway depending on what I’m cooking!!
I am literally starving now but it's 1 AM. 😂 Where do you guys live in Texas? I'm in Spring Just a bit Northwest of Houston. I wish you were my neighbor!
Hi Alonzo. I ran into your vid here and gota say you rocked it bud. Man that brisket looks Freakn awesome especially with that nice smoke ring. Dude you serious you only used 3 wood chunks in that cook? You rocked out. I got the 22 wsm but I’ve only ran it as a stick burner and I smoke every Friday so I have to baby it a lot but I want to try it as the way it was intended. This vid here got me wanting to try it as intended with the b&b orange bag and just set it up and let it do it’s thing. This vid got me convinced to try it the way it was intended instead of a stick burner so I can get some sleep lol. Also what type of diffuser you got in there if you don’t mind.
Thanks so much, Tommy! I appreciate you checking us out my brotha. Man the 22 WSM is so insanely efficient, you gotta start using it more often! I actually have the diffuser plate from Gateway Drums! It fits their 55 gallon drum and the WSM like a glove!
I just make sure to run a good clean fire and it always happens! I put out another video about how I set up my WSM which goes into heavy detail! th-cam.com/video/xZ8Ui6WqJb8/w-d-xo.html Check it out!
Your videos are excellent and very helpful. I've had trouble with my last two briskets. The flat is not turning out to be very tender. I smoked an 8-pound prime brisket on my WSM a couple of days ago. Grill temp was around 240-250 degrees. The stall happened at 165 degrees around four hours into the cook. I pulled it, wrapped it in foil and placed it back on the grill until the internal temp reached 206. I probe tested it and it felt tender, so I pulled it of the grill and rested it still wrapped in foil for about 2 hours. The point turned our tender and juicy, but the flat was dense and rubbery. Apparently, I'm not very good at judging how "buttery" it feels when I do the probe test. Should it remain on the grill even after the temp reaches 206? I could use your advice on what am I doing wrong? Thanks very much.
Thanks so much for the compliment! When you probe your brisket and pull the probe out there should be zero resistance. I mean zero! If your probe pulls the brisket up even the slightest it’s still not done. I take my briskets way past the “magic” 203 and sometimes all the way up to 214! Try this next time, when you feel it’s “tender” take it 30 more minutes and then see how it feels. In my opinion over is much better than under!
I smoked a 9-pound prime brisket last weekend. It stalled about 4 1/2 hours into the cook. Pulled it and placed in a pan with foil over the top. Poured in some beef broth. It cooked another two hours or so. The internal temp reached 216 before I was satisfied with the "no resistance" probe test. Pulled it off the grill, rested it covered for a couple of hours before doing a taste/pull test. It turned out very tender and to date, it's been my best brisket. I picked up a 5.5-pound prime brisket at Costco this morning. It was already trimmed and was just the flat. I'll cook it this weekend. My best to you and can't thank you enough for all your advice.
Great looking brisket !!! So you seasoned it the day before and left it overnight in the refrigerator on a wire rack but was it covered ? I am planning to do my first brisket soon and am i wondering if the salt on the meat 8+ hours before the cook might make it sweat too much.
For me, two things! I focus on rendering fat when I’m smoking brisket, and when the fat is on top it’s very easy for me to check! Two, I simply think they look better! Ha
The brisket was SO GOOD! Make this for the BIG GAME!
When I’m just listening to the audio, I feel that Patrick Mahomes is teaching me how to smoke brisket
Holy Cow that's a JUICY brisket!
Definitely trying to smoke brisket this weekend !!! Your videos are great !!
Thank you so much!!
THAT JUICE THO!
YESSIREEEEEE
I love brisket. My favorite part of brisket is making brisket smoked queso dip with the leftovers. Your brisket looked awesome! Thanks for sharing!!
That sounds like a great idea!! You might see me do that soon!
Probably the best looking, Moist brisket I've ever seen
I appreciate you, brotha!!
That is money! What an amazing cook.
Great video! It was great seeing you enjoying the hard earned brisket at the end of the video!
Man, I've now had your Southern Hospitality Blends for a few weeks and I am a BELIEVER! I've done some good comparisons with you and Killer Hogs. Maybe it's that we have a different palate as Texans, but I think your rubs are the winner in my book. No disrespect to Killer Hogs...in fact, I love his "The BBQ Sauce" with an extra (big) dash of Frank's...man, that's an ideal BBQ sauce finish on a good smoke! Going out tomorrow to grab a brisket, literally because watching this made me want another Southern Hospitality Brisket. Thanks for all the hard work sharing your skills with us. Lots of love to you and the fam from Dallas 💜
I am so glad that you're enjoying Southern Hospitality! To us, it's up there with the best rubs on the market. My goal is to share it with as many people as we can so that's why I continue to work hard and try to grow!
I love Killer Hogs and everything they're about, they continue to set the bar very high!
Wow looks so great, going to try your method this weekend on my WSM the foil boat looked like a great idea.
Bro got the choice brisket drippin like a wagyu! Looks so good!
You're coming over next time, no excuses!
So in 2 years a lot of us have changed our cook up a bit. But that was gorgeous. Im a WSM loyalist still. Old and crippled. LOL. Its just such an easy smoker. Especially with a temp controller. But Ive outcooked a ton of restaurants. Which you are familiar with. Takes experience with them but once you get them dialed in my goodness. But Im curious about your ballast or shield whatever you call it. I was skeptical at th beginning but can see benefits with smoke going over the whole brisket from the bottom. May have to try one out. It really left a nice smoke ring. Good job buddy! You got it down with the WSM.
I had a brisket probe easy at 190. I took it off. Was the best brisket I ever did. Each cut of meat is different. If I left it till 203 it would of been dry
Got a brisket going on the WSM tomorrow morning. Smaller than yours but still going to rock it around 265-270 and do the foil boat with some smoked tallow on the bottom!
Doing your recipe for my first ever brisket this weekend!! That looks AMAZING!!
If you need anything at all, hit me up on Instagram or whatever! I’d love to help my brother!! Good luck!!
How’d it come out ?
Great video! Wondering what would be different if it's just a flat?
Nicely done!!
What type of wood chunks did you use?
The foil boat method results in such a great texture on the bark. It’s crispy while the meat is still soft and tender. A must try technique. 👍🏼
No doubt! I love the results!
Awesome looking brisket!
Thanks so much, man!
looked amazing!
Omg that was delicious in a virtual way!!!
Haha! Thanks so much, Chris!
I wish I can like this 1,000 times brotha you brought me back to your old school videos I love WSM cooks I was going to hit you with the #BringWSMcooksback lol, like always great video
Haha! Man it’s so hard to show everything we have love but I’ve got a few WSM cooks coming up! Much love bro
insane cook!! Can't believe how tender you get that brisket consistently.
My man! I appreciate you! Took me a lot of bad briskets before I had some good ones!
Beautiful brisket!
Thanks so much my brotha!
Do you have a video that shows how you set the cooker up for this? Vents, charcoal, etc. Thanks!
OMG that looks good!
Thanks so much!!
Going to try that boat method! Looks darn good! Thanks! I always in jet mine with cayenne and worchestshire because if it doesn't burn coming out it doesn't burn going in!
I should try injecting mine with that!!
Nicely done. WSM is a clutch smoker.
She purrs nicely the whole time! I love my WSM!
Beautiful brisket Alonzo!! I still haven’t tried the foil boat method yet. I’ve been stuck on doing the butcher paper wrap with tallow. I’m gonna have to try this soon!! Good video as always!
Thanks a whole bunch, brotha! I really do enjoy the foil boat method because that bark turns out amazing!
I'll have to try the foil boat method. That brisket looked insanely good. I've made really good briskets on offsets and kettles, but to me, the best briskets I've made have always been on a drum.
Give it a shot and let me know what you think!
Nice video. Great walkthrough. What’s the music at 4:10?
Looks tasty. I noticed you threaded the temp prob wire under the hood. WSM has a built in port in the middle section for that (grey circle). Gets a better seal on the lid. Try it. Cheers
For whatever reason I don't like running the probe under the grate and prefer to go over! Lol, I'm just weird. But thank you!!
@@GulfCoastSmoke cool.
You got me convinced…I’m gonna try the foil boat next time. Great brisket!
Do it and let me know what you think!!
I really liked the video, can you do like an "overview" at the end of the video on things like the size of the brisket, time on the smoker before wrap, temp of the wsm, time on the smoker wrapped, etc.
Absolutely I can! Always looking to get better so I appreciate the suggestions!
Hey bud looks pretty good.. I have learned a trick with bark building and moisture control.. try no water pan till after you foil up the meat.. pre warm water then bring it over for the end part of cooking..it's something i learned from baking with dough i apply it to smoking.. experiment you'll see..
I’ll give that a go for sure!
So what was the total cook time ?
Did you add anything while wrapping in the foil boat?, and did you add more wood throughout the cook?
Killed it great video !
I appreciate you, Nick!! Have a good Monday, brotha!
Good video Bro! I think I'm going to get me one of them Weber Smoky mountains for personal cooking 🤙🤙 good info thanks Bruh!!
Get one, brotha! You’ll love it!
Did you have to keep adjusting the smoker temperature during the cook?
Looking good!! Was the fat side up when your wrapped?
Wow this looks super good !!!!
Thank you!
How did you rest the Brisket?? Completely covered? Cooler?
Dayuum that looks good
I appreciate you! It turned out so delicious!
Is this far cap up or down?
I would eat the entire Brisket in one sitting, no problem, whatsoever
Great video man!
What type of wood are you rocking with? Also when you wrapped was your internal around 175-180? Cheers 🍻
Thank you! Pecan and Post Oak are my preferred woods!
Yes, it was around that. Typically, it is! As long as the fat is nice and rendered you’re good!!
did you rest in the foil boat?
Beautiful!🍺🍻🍺
I appreciate you my man!
Legit...RESPECT
I appreciate you! It was definitely an amazing brisket!
what kinda wood and charcoal you use and how do you set your vents for a consistent temp?
I use Pecan and Post Oak exclusively! I think this video will help you understand how I set my WSM up! th-cam.com/video/xZ8Ui6WqJb8/w-d-xo.html
great video
thanks
Thanks for watching!
Brother absolutely fantastic video! I just bought your seasoning from webpage. Quick question...... I see a black grate with holes cut out in it that is holding your tins full of water. I’ve seen you use it in other videos as well. What grate is that and where can I find one?
Thank you, brother! I appreciate you supporting and getting the seasonings my man. That is a Gateway Drums deflector plate! I like it a lot because it allows the meat drippings to hit the coals through those holes you see but it deflects the flame from coming up too close to the meat! I swap it between my WSM and my Gateway depending on what I’m cooking!!
What grade brisket was that? Select, choice, prime?
He says choice
I am literally starving now but it's 1 AM. 😂 Where do you guys live in Texas? I'm in Spring Just a bit Northwest of Houston. I wish you were my neighbor!
Corpus Christi! Come on over haha
Can you do these annually with the WSM lol
Total time cooking? Did you have to refill charcoal?
I didn’t have to refill the charcoal! I believe this one was around 10-11 hours! Don’t forget to rest!!
Does your WSM have any upgrades?
Only upgrade is the door!!
Hi Alonzo. I ran into your vid here and gota say you rocked it bud. Man that brisket looks Freakn awesome especially with that nice smoke ring. Dude you serious you only used 3 wood chunks in that cook? You rocked out. I got the 22 wsm but I’ve only ran it as a stick burner and I smoke every Friday so I have to baby it a lot but I want to try it as the way it was intended. This vid here got me wanting to try it as intended with the b&b orange bag and just set it up and let it do it’s thing. This vid got me convinced to try it the way it was intended instead of a stick burner so I can get some sleep lol. Also what type of diffuser you got in there if you don’t mind.
Thanks so much, Tommy! I appreciate you checking us out my brotha. Man the 22 WSM is so insanely efficient, you gotta start using it more often! I actually have the diffuser plate from Gateway Drums! It fits their 55 gallon drum and the WSM like a glove!
@@GulfCoastSmoke awesome young bud. Thanks for the info and responding. Keep it rocking.l and stay blessed.
What kind of wood chunks you using brand and flavor? Thanks
B&B and I used Pecan!
I love pecan….I haven’t tried B&B yet but I’m going to thank you love the vids keep ‘em coming
Of course, bro!
How were you able to get such a nice smoke ring? I never have any luck when I cook on my smoky mountain.
I just make sure to run a good clean fire and it always happens! I put out another video about how I set up my WSM which goes into heavy detail! th-cam.com/video/xZ8Ui6WqJb8/w-d-xo.html
Check it out!
I can't get that smoke ring with my WSM. Do you put the brisket on once you're steady 275? How much smoke is rolling when you put it on? Thanks
I’ll put it on as early as 175 - 200 degrees while the smoker is climbing! Doesn’t really matter to me if it’s “dirty”, I know it’s going to clean up!
do you have the brisket fat side down when you put it in the foil boat?
Great question! Fat up the whole time! Even wrapped
@@GulfCoastSmoke Thanks!! Meant to ask also what temp you cooked at and roughly how long did it all take?
275 the whole time, I think this one was around 11 hours!
@@GulfCoastSmoke it's a great looking brisket. I've made a few but i gotta get mine like this lol
I appreciate you!
Your videos are excellent and very helpful. I've had trouble with my last two briskets. The flat is not turning out to be very tender. I smoked an 8-pound prime brisket on my WSM a couple of days ago. Grill temp was around 240-250 degrees. The stall happened at 165 degrees around four hours into the cook. I pulled it, wrapped it in foil and placed it back on the grill until the internal temp reached 206. I probe tested it and it felt tender, so I pulled it of the grill and rested it still wrapped in foil for about 2 hours. The point turned our tender and juicy, but the flat was dense and rubbery. Apparently, I'm not very good at judging how "buttery" it feels when I do the probe test. Should it remain on the grill even after the temp reaches 206? I could use your advice on what am I doing wrong? Thanks very much.
Thanks so much for the compliment! When you probe your brisket and pull the probe out there should be zero resistance. I mean zero! If your probe pulls the brisket up even the slightest it’s still not done. I take my briskets way past the “magic” 203 and sometimes all the way up to 214! Try this next time, when you feel it’s “tender” take it 30 more minutes and then see how it feels. In my opinion over is much better than under!
@@GulfCoastSmoke Thanks and I'll let you know how my next one turns out.
I smoked a 9-pound prime brisket last weekend. It stalled about 4 1/2 hours into the cook. Pulled it and placed in a pan with foil over the top. Poured in some beef broth. It cooked another two hours or so. The internal temp reached 216 before I was satisfied with the "no resistance" probe test. Pulled it off the grill, rested it covered for a couple of hours before doing a taste/pull test. It turned out very tender and to date, it's been my best brisket. I picked up a 5.5-pound prime brisket at Costco this morning. It was already trimmed and was just the flat. I'll cook it this weekend. My best to you and can't thank you enough for all your advice.
Great looking brisket !!! So you seasoned it the day before and left it overnight in the refrigerator on a wire rack but was it covered ? I am planning to do my first brisket soon and am i wondering if the salt on the meat 8+ hours before the cook might make it sweat too much.
It was uncovered! It didn’t sweat too much at all!
@ 10:15 you say "8hr later this brisket is done" do you mean 8hr after the boat or 8hr total? What's the total cook time?
I cooked it on the WSM for 8 total hours. I rested it for 2 hours after that on my counter top! Total with rest was 10 hours!
@@GulfCoastSmoke thanks for the quick reply. I ask because this looks absolutely awesome and I will be copying you recipe. Thank you!
I try to respond to everyone as best I can! Enjoy your brisket!
@@GulfCoastSmokeyou have an internal you start cutting after resting or you just stick to a two hour mark?
What size WSM is that? Also did it hold temp for the full 8hrs without the need for more fuel to be added?
22! And yes! No added fuel!!
Post oak? Beautiful brisket. I need to sell my 18” for a 22”.
Looks amazing👌🏼 I bet it tasted amazing too🔥🔥
Did the onions in the h20 make a difference brother??
It was so good! Didn’t make a difference at all! Haha but I’ll keep testing it out 💪🏼
That's an avalanche if I've ever seen an avalanche!!!!!!!!!!! Juissalanche
Haha paging @Cooking With Ry!
The onions cooking down would add more moisture
I don’t think you said, what grade was the brisket?
It was a Choice!
@@GulfCoastSmoke OH LAWD!!!!!!
Boat wrap the new meta?!?!
It’s the way I’ve been smoking them and they turn out insane!
Boat wrap OP
Do you ever inject?
Only when it comes to competition brisket!
12:00 sexiest thing you'll ever see 👀🤤🤤
She was flowinggggggg
Isn't that too much dirty smoke at the beginning? Is your meat too smoky and bitter?
Nope! Was perfect!
Nice if you like eating burned up meat.
Why fat side up.
For me, two things! I focus on rendering fat when I’m smoking brisket, and when the fat is on top it’s very easy for me to check! Two, I simply think they look better! Ha