Videos like this, are why I love TH-cam . I am thinking about getting one of these smokers so I searched TH-cam and bam , I find this gem. Very entertaining and informative! Thanks for sharing your experience with us all!!
Brilliant video brother! The best part is the way your excitement continued to build, from when you unwrapped it, to cutting it, to eating it. I know the feeling! Awesome stuff sir!
We are researching the WSM and this video was everything. Loved your enthusiasm and knowledge. My favorite part was watching you enjoy your hard work at the end.
I've been smoking brisket for years using 20x30 to 500 gallon offset smokers. I've never used a Weber Smokey Mountain. After seeing this video, I'm definitely going to buy WSM smokers.
@@phoenix7685 Thx Joseph. I've never had one of those giant smokers like you have. With a WSM you can't feed the whole neighborhood like you can but it works great for smaller amounts of smoking. And the smaller 14.5 is portable so it's easy to take to the lake if you go camping, etc. Just be sure to buy the little gasket seal kit which will make it much better for controlling temps. Thank you for the comment!
thanks man, straight to the point. gonna try it this weekend. I just received ProQ smoker( very similar to WSM) and burned the hell out of my first brisket haha. summarizing your steps: Trimming & Seasoning, smoke till internal temp 170F then rap it till internal temp reaches 200F
Congrats on your new weber. Just keep in mind it is a small smoker. It may seem at first that the temperature will not hold. But it will. Just let it run and you will see. Because it is small, the chamber is small so it holds down the temperature longer when you put something in it that is cold like a big piece of meat. But eventually that temperature will get up there so don't worry that it is not working properly because it is.
You can legit compare all of the videos on the subject of the smoky mountain 14.5 and gather data. I saw a videos where homie didn't open the vents evenly and so of course the heat/smoke didn't encase the meat evenly. . You can tell by the results of the cook based on the end product of the videos. BUT I'm not trying to diss the guy. Research and development is why we are here now as a human race. A mistake is learning experience and therefore a much needed result in the processes of smoking meat on this vessel. Thank you for showing your technique good sir. I'll incorporate this into what I try to do. All of your vids are gems. Everything you cooked has been FANTASTIC and watching your method made that much more confident. Edit: Guy I'm talking about wasn't Qbal. It was a different channel. Qbal hasn't made an end product that didn't make my mouth water.
Excellent video! How did you keep the smoker going for so long? Mine goes out in an hour. I feel it doesn’t breathe? And how many pounds was that brisket?
@@jimmybarraza5139 Then there is no problem with your charcoal. The chamber is small in the 14.5 so when you add some food, the temperature is naturally going to drop. Just leave it alone and let it do it's thing.
Not at all! Sometimes I marinate a brisket over night in the refrigerator. Use 3 trash bags (unscented of course) and put the brisket in the 3 trash bags. Add worcestershire sauce, soy sauce or whatever marinade you want or even some chopped onions. Wrap it up and put it in the fridge. I've even marinaded a brisket for 2 days and it works just fine.
No not this time. Entire Family went on Carnivore diet (elimination diet) to cure our boys of eczema. Turns out, carnivore diet also causes massive weightloss! lol (Also, I recognize how late this reply is. But I keep coming back to your video every time since I have the same smoker. I think i've cooked 10+ Flats using your method. Cheapest tasty meat I can get. Was $2.50/lbs pre-pandemic.. now it's $5/lbs..)
Just assembled one of these, thank you for these uploads ! Can't wait to fire it up tomorrow, still deciding what to do on it first, either a ham or spatchcock chicken. Never done a brisket, will do one soon tho!
Thanks for the reply Rob. You'll love this little smoker. Be patient if you do a whole chicken. At first you'll think the temperature inside the chamber isn't rising to where it should be. But it will. Just give it time. Congrats!
@@Qbal8 Thanks again, and yes this will be a great cooker and I'm really glad I didn't bother with the 18.5" item. I did a "learn burn" a few days ago to size it up and burn it out before cooking food. With a Minion Method start, I was able to keep a chimney of briquettes going in the 250-265 range for 5.5 hours with not much trouble. I opened the vents up in the last hour to ride it out, it's going to be great. Jumping into chicken and ribs on the weekend, this may be all I cook on for a while. Take care, cheers!
@@Anteater23 It's been great, l've made some great stuff on this cooker, still glad i didn't bother with the 18". I split smoking duties between this and a kettle, depending on cook length, anything beyond 1.5 - 2 hours goes on the WSM. A great deal these things.
I'm in the same boat. I grill and smoke often for just my wife and I. Occasionally we have a gathering with 6-10 people but I also have a kettle, so I'm thinking I could grill smaller stuff throughout the day while the smoker runs. Excited to get one soon!
I was cracking up about your excitement but anyone who has ever made a brisket would understand. I felt sorry for that brisket after the video ended coz I'm sure it got handled......
What do you think about the weber smokey 14.5 compared to a wood pellet smoker like the traeger? I know this one is easier on the wallet - I keep going back and forth, cannot decide what to get!!
There's nothing wrong with having more than one grill/smoker. I have a total of four but I've never owned a Traeger. I hear that people love the Trager. I like the WSM 14.5 because it is easy to use and it is portable if you want to take it to the lake for camping, etc. I can also smoke a couple of chickens, pork butt, etc and not use a ton of charcoal like a lot of the bigger smokers. But that's just me and everyone is different. I would say buy a small smoker for smaller meals and then buy a larger one for when you have a lot of people over for a big party. Hope this helps. Thanks for commenting!
I actually had the 22.5 but was rediculously to big for me so I downsized to the little 14.5. So, no regrets getting the small one. It gets the job done and is a great little smoker. Thanks for the comment!
when they reach a temperature of 170-180, wrap them in pink/peach butcher paper or aluminum foil until they get around 200 degrees. then take them off and let them rest for and hour. slice and serve with some cold beer. :) You can use what ever seasonings you want but if you really want to experience the taste of beef, just use kosher salt and black pepper.
@@MrCaryk If you can wash a cutting board after putting chicken on it, you can wash your sink. I think it's easier cleanup using a sink. The key is to always keep the sink clean by using a little soap and a splash of bleach. I've never had a problem. Thank you for commenting. 😀
@@BastaGenug the hottest i've got it is around 350 which is hot enough to bake. But that's with briquettes. I think hardwood lump might get a little hotter.
@@Qbal8 Thanks! I'm going to hit it with some ribs tomorrow so it should have a nice coat of hickory on it when I'm done. I was just going to run it empty the first run but I figure it wouldn't hurt to toss a rack in with it.
J Jax I completely get what you’re saying but I’ve never washed any meat my whole life and I’ve never got sick. So why risk splashing the bacteria from meat onto counters and sink if it’s not even necessary?
@@B_L_Smith No but I leave gararge door open that leads into my house. That way all the hickory smoke gets inside and permeates the couch, bed sheets, pillows. Even my cats smell like it. There's nothing like the smell of barbeque in the morning. It smells like . . . . . . victory.
Videos like this, are why I love TH-cam . I am thinking about getting one of these smokers so I searched TH-cam and bam , I find this gem. Very entertaining and informative! Thanks for sharing your experience with us all!!
Thx for the comment Phil!
Brilliant video brother! The best part is the way your excitement continued to build, from when you unwrapped it, to cutting it, to eating it. I know the feeling! Awesome stuff sir!
C-Train707 Thank you for the nice comment bro. Do you have a smoker?
We are researching the WSM and this video was everything. Loved your enthusiasm and knowledge. My favorite part was watching you enjoy your hard work at the end.
Thanks! If you don't have a WSM, I recommend it.
Man, I love your no nonsense brisket video!
Well thank you Peter!
Sold! I was recommended to get this smoker as my beginners model and wasn’t sure about it! But thanks to you I’m confident now!
You will love it!
I've been smoking brisket for years using 20x30 to 500 gallon offset smokers. I've never used a Weber Smokey Mountain. After seeing this video, I'm definitely going to buy WSM smokers.
@@phoenix7685 Thx Joseph. I've never had one of those giant smokers like you have. With a WSM you can't feed the whole neighborhood like you can but it works great for smaller amounts of smoking. And the smaller 14.5 is portable so it's easy to take to the lake if you go camping, etc. Just be sure to buy the little gasket seal kit which will make it much better for controlling temps. Thank you for the comment!
thanks man, straight to the point. gonna try it this weekend. I just received ProQ smoker( very similar to WSM) and burned the hell out of my first brisket haha. summarizing your steps: Trimming & Seasoning, smoke till internal temp 170F then rap it till internal temp reaches 200F
Thanks Sultan. That's pretty much it. Keep the temperatures low and under control and it will come out great. Thank you for commenting!
It doesn’t get any better than this! Keep up the great work!
Thank you Bill!
This is all the video I need for my new 14” Weber Smokey Mountain. Plus, I have to love the Wing, engine unmistakable.
Congrats on your new weber. Just keep in mind it is a small smoker. It may seem at first that the temperature will not hold. But it will. Just let it run and you will see. Because it is small, the chamber is small so it holds down the temperature longer when you put something in it that is cold like a big piece of meat. But eventually that temperature will get up there so don't worry that it is not working properly because it is.
You can legit compare all of the videos on the subject of the smoky mountain 14.5 and gather data. I saw a videos where homie didn't open the vents evenly and so of course the heat/smoke didn't encase the meat evenly. . You can tell by the results of the cook based on the end product of the videos. BUT I'm not trying to diss the guy. Research and development is why we are here now as a human race. A mistake is learning experience and therefore a much needed result in the processes of smoking meat on this vessel. Thank you for showing your technique good sir. I'll incorporate this into what I try to do. All of your vids are gems. Everything you cooked has been FANTASTIC and watching your method made that much more confident.
Edit: Guy I'm talking about wasn't Qbal. It was a different channel. Qbal hasn't made an end product that didn't make my mouth water.
Wow. Thank you for that! What kind of smoker do you have if I may ask?
Thanks for putting together a nice video! Just got a WSM and brisket seems so intimidating but I’m gonna give it a try thanks to you!
Thanks Austin. How did your brisket turn out?
That does look like a tasty and juicy brisket. Congratulations.
W Stewart Thanks Mr. Stewart for commenting!
I started to laugh when he pulled out the phone to send pics! I do the same thing! Guys and their meat!! I love my WSM 18.5!
Smoking and grilling isn't just a chore. It's an event! Thx for the comment.
Thanks for showing the meat market process, big part of the experience a lot of vids leave out
Thx Joseph!
From Costa Rica, thanks, very nice way to do, I learn a lot with this video and I will try in my wsm next week!!!
Thanks Dave! What size WSM do you have?
@@Qbal8 I bought the WSM of 18, this video helped me a lot
@@davevillalta5269 Ok Dave.
Love the Out Take!!!!! Awesome!!!
Thx Conrad. They really came out tasty!
My man! Knows how to season a brisket -- salt and pepper. Nothing else needed. Let the smoke add the flavor.
Thanks Scott!
Nice video & nice brisket 👍🏼👍🏼 so you smoked total only 6 hours?? Wow that’s amazing 👍🏼👍🏼
Depends on the temperature of your smoker. You can cook it faster with a higher temperature if you want. Thanks for the comment. :)
I love the outtake!!! Lmao!!
Excellent video! How did you keep the smoker going for so long? Mine goes out in an hour. I feel it doesn’t breathe? And how many pounds was that brisket?
Is your charcoal wet? All 4 vents open? That was a 7 pound brisket flat.
@@Qbal8 thank you for your reply!!! No the charcoal isn’t wet and all vents are open
@@jimmybarraza5139 Then there is no problem with your charcoal. The chamber is small in the 14.5 so when you add some food, the temperature is naturally going to drop. Just leave it alone and let it do it's thing.
@@Qbal8 thank you so much! I’ll take it to heart and do it. God bless you brother🙌🏼🙌🏼🙌🏼
Been thinking about getting one of these for smaller cooks. I'm sold now. 👍🏾
You will love it! Thanks for the comment!
Is it wrong to put the brisket in the refrigerator the night before, I always feel that the flat is extremely dry
Not at all! Sometimes I marinate a brisket over night in the refrigerator. Use 3 trash bags (unscented of course) and put the brisket in the 3 trash bags. Add worcestershire sauce, soy sauce or whatever marinade you want or even some chopped onions. Wrap it up and put it in the fridge. I've even marinaded a brisket for 2 days and it works just fine.
@@Qbal8 The point is I didn't wrap it up...
@@衝阿大灰熊 Oh I see. Yep, wrap it up with saran wrap tightly to stop any moisture loss.
@@Qbal8 I have seen you cook brisket with weber and it looks very juicy
great work brother at what temp did you pull the brisket out
It was around 200 f Lynn.
Thank you for the great guide. Followed it and got same results!
Thx! Hope you made some baked beans and slaw to go with it!
No not this time. Entire Family went on Carnivore diet (elimination diet) to cure our boys of eczema. Turns out, carnivore diet also causes massive weightloss! lol (Also, I recognize how late this reply is. But I keep coming back to your video every time since I have the same smoker. I think i've cooked 10+ Flats using your method. Cheapest tasty meat I can get. Was $2.50/lbs pre-pandemic.. now it's $5/lbs..)
Great Job on that brisket, nice job on that bark by the way. The bark is the best part in my opinion.
Kidder's Barbecue Thx for watching. Amazing what just salt, pepper and smoke can do to a brisket!
Just assembled one of these, thank you for these uploads ! Can't wait to fire it up tomorrow, still deciding what to do on it first, either a ham or spatchcock chicken. Never done a brisket, will do one soon tho!
Thanks for the reply Rob. You'll love this little smoker. Be patient if you do a whole chicken. At first you'll think the temperature inside the chamber isn't rising to where it should be. But it will. Just give it time. Congrats!
@@Qbal8 Thanks again, and yes this will be a great cooker and I'm really glad I didn't bother with the 18.5" item. I did a "learn burn" a few days ago to size it up and burn it out before cooking food. With a Minion Method start, I was able to keep a chimney of briquettes going in the 250-265 range for 5.5 hours with not much trouble. I opened the vents up in the last hour to ride it out, it's going to be great. Jumping into chicken and ribs on the weekend, this may be all I cook on for a while. Take care, cheers!
@@deletesoon70 How did it go?
@@Anteater23 It's been great, l've made some great stuff on this cooker, still glad i didn't bother with the 18". I split smoking duties between this and a kettle, depending on cook length, anything beyond 1.5 - 2 hours goes on the WSM. A great deal these things.
Hey what did you use to seal the door? Thanks!
That's a gasket seal for the weber smoky mountain. You can get it on amazon.
Damn!!! That looks fantastic!!! Congrats, Now I need to get a smoker!!
Thx for watching Josue!
Do you spritz at all to keep it moist? I know that is the water pans job bit i have seen people use apple juice or whatever
No spritzing. They get tender and juicy buy wrapping. Thx for the comment!
Dang. Do you feel the 14.5" is large enough for the average person smoking meat a few times a year?
It's more than large enough. I had the lmuch larger Weber Smokey Mountain 22.5 but sold it because it was just way too big.
I'm in the same boat. I grill and smoke often for just my wife and I. Occasionally we have a gathering with 6-10 people but I also have a kettle, so I'm thinking I could grill smaller stuff throughout the day while the smoker runs. Excited to get one soon!
Jacob Hladik You'll love it Jacob. Remember it has 2 racks so I could have added another flat in there.
I grilled 3 ribs today on the small Weber
That fed 4 people no problems 👌
That ending!!! Tears! XD
tfigmoney520 Thx, it came out really juicy!
That looks outstanding! I'm doing this soon!
Thx Adrian!
Good looking brisket brother
cooking with webby Thx for the comment!
Looks great....cut pieces are more than a quarter inch though....but I guess that brisket was for yourself only...
Frank Gonzales Thx for the comment frank. Yes, I could have cut the slices a bit thinner.
Outstanding! I have never cooked on and I have the 14.5 WSM so I'm going to give it a try, Thanks!
Joshua Bradshaw It's very easy to use Joshua. Make a video and share with us!
Great looking lookin brisket!
Thanks!
That is a nice brisket
It came out great!
I wasn’t sure about this size before but it seems big enough the amount of meat I do at the moment
It works well and cooks a lot!
I was cracking up about your excitement but anyone who has ever made a brisket would understand. I felt sorry for that brisket after the video ended coz I'm sure it got handled......
Thnx Frank. The tough part was waiting 6 hours for it to finish smoking but it came out really good. Thank you for commenting.
What do you think about the weber smokey 14.5 compared to a wood pellet smoker like the traeger? I know this one is easier on the wallet - I keep going back and forth, cannot decide what to get!!
Looks delicious by the way, great job!
There's nothing wrong with having more than one grill/smoker. I have a total of four but I've never owned a Traeger. I hear that people love the Trager. I like the WSM 14.5 because it is easy to use and it is portable if you want to take it to the lake for camping, etc. I can also smoke a couple of chickens, pork butt, etc and not use a ton of charcoal like a lot of the bigger smokers. But that's just me and everyone is different. I would say buy a small smoker for smaller meals and then buy a larger one for when you have a lot of people over for a big party. Hope this helps. Thanks for commenting!
can you make a video smoking a turkey??
or burgers
Karma Schmidt Will certainly try to get around to it.
Hello! Did u have to add more charcoal during the whole 6 hour period? Thank you!
No Regina. There was no need to add more charcoal. This little smoker runs quite efficiently. Thank you for the comment.
Qbal awesome thanks! Your vid was super helpful. Thinking of purchasing one.
@@reginaonal8146 Hope you do. You'll love it.
Do you still use the wsm? Ever wish you got the 18”?
I actually had the 22.5 but was rediculously to big for me so I downsized to the little 14.5. So, no regrets getting the small one. It gets the job done and is a great little smoker. Thanks for the comment!
Man that meat house looked good bro. I have never attempted Brisket before. Tomorrow going to be my first shot at Beef Ribs. That brisket looks Delish
Thx Mike. Sure hope you make a video for us on those beef ribs!
Qbal I am not even sure how to cook them. I guess just like Pork Ribs??
when they reach a temperature of 170-180, wrap them in pink/peach butcher paper or aluminum foil until they get around 200 degrees. then take them off and let them rest for and hour. slice and serve with some cold beer. :) You can use what ever seasonings you want but if you really want to experience the taste of beef, just use kosher salt and black pepper.
yeah i was wondering about the seasoning.or rub to use. can't go wrong with salt/pepper!!!!
Next time make 2. One for you and the other for your friends. 😎👍
Will do!
Is it safe to set your food in the sink like that?
Have you ever put your food on a cutting board?
@@Qbal8 lol I guess you are right
@@MrCaryk If you can wash a cutting board after putting chicken on it, you can wash your sink. I think it's easier cleanup using a sink. The key is to always keep the sink clean by using a little soap and a splash of bleach. I've never had a problem. Thank you for commenting. 😀
@Qbal8 yeah I clean the hell out of my sink as well. Just always worried about it
@@MrCaryk I learned that from my Dad. He seasoned fish, steaks and everything else in the sink.
Good god Heaven....
Thanks D. It was very good!
Banger👍
White socks with sandals?
Yes
I tried this method, but it didn't work better
Are you using a charcoal or wood smoker or electric?
@@Qbal8 I use an offset pit fueled by charcoal and longan wood
Mandals and socks?
Sandals. Yes!
now, that is a foodgasm!
Thx for your comment!
Try some home baked bread for sopping up the drippings.
Great idea!
@@Qbal8 BTW, does that smoker get hot enough to bake bread? 400 - 425*F
@@BastaGenug the hottest i've got it is around 350 which is hot enough to bake. But that's with briquettes. I think hardwood lump might get a little hotter.
@@Qbal8 thanks. sealed my decision to get one of these.
@@BastaGenug You'll love it. Make some videos for us!
Do you have any issue maintaining 225 or so?
Not at all. But I usually run a higher temp around 250. It's a great little smoker. Have you ever owned a WSM?
@@Qbal8 Not yet but I'm happy to say I have an 18.5 coming my way! Should be here tomorrow.
Congrats on your new WSM! Please make some videos and share with us. You'll want to give it a good heavy smoking burn-in to season it.
@@Qbal8 Thanks! I'm going to hit it with some ribs tomorrow so it should have a nice coat of hickory on it when I'm done. I was just going to run it empty the first run but I figure it wouldn't hurt to toss a rack in with it.
@@rlane4osu199 Sounds great! Some cole slaw would go good with them!
If I walked into my butcher's market with a helmet on I'd get shot lol
Lol, that was really the only way at the time to give the video a POV experience. Thx for the comment.
@@Qbal8 great looking brisket my friend
$45 flat? My $25 12 lbs briskets are amazing. 45 is too steep for me but love the video!!!
$25 for a 12 pounder? Wish I could get that price around here. Happy smoking bro!
@@Qbal8 Yours was probably prime, not choice or below. Prime guarantees a perfect, moist brisket.
@@johnvrabec9747 Thx John. I wasn't paying attention to the package but I guess it was for that price. Thx for pointing that out!
Never wash meat in your sink. Big cross-contamination risk.
Wash sink with hot soapy water first and you'll have no problem. Thank you for the comment!
Qbal Obviously he meant the meat contaminating the sink and counter tops. Not the other way around.
J Jax There’s no need to wash it so why bother?
@J Jax Yes but washing any kind of meat is a cross contamination risk
J Jax I completely get what you’re saying but I’ve never washed any meat my whole life and I’ve never got sick. So why risk splashing the bacteria from meat onto counters and sink if it’s not even necessary?
Why you smoking in your garage?
So the neighbors can see and smell what's going on. Makes them hungry. :)
@@B_L_Smith No but I leave gararge door open that leads into my house. That way all the hickory smoke gets inside and permeates the couch, bed sheets, pillows. Even my cats smell like it. There's nothing like the smell of barbeque in the morning. It smells like . . . . . . victory.
Food Porn. Fantastic cook brother
Thanks David. It came out great!
Im cooking a 16 1/2 pounder,, $75
Sounds great. Make a video for us!