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- เผยแพร่เมื่อ 22 ส.ค. 2024
- #bbq #smokedbrisket #webergrills #weber
In this video, you'll learn how to smoke a brisket in 5 hrs!! Now the total time comes closer to 7-8 including prep and rest time. Texas-style brisket is the order of today, just SAL N PEPPA, nuttin' else!
Instructions:
-Let the meat sit out until about room temp
-Get your chimney almost full of hot coals
-Rub brisket with SALT N PEPPER mix, 50-50
-Build a snake with coals, 3 wide then 2 wide on top
-Dump coals to one side of your pile, let the grill get to 375-400
-Place wood chunks on top of coals snake, just after burning ones
-put meat on, fat cap down, the thickest end towards heat, indirect
-Smoke at 375-400 for about 2 1/2 to 3 hrs until 165 (depending on
size)
-Pull meat at approx 165, and wrap in butcher paper, put back on
-Once meat probes at about 205, pull the meat off leave wrapped
-Wrap the entire thing in a towel and place in a pre-warmed cooler
for 2-3 hrs (it could sit even longer depending on
weather/variables)
-Pull, unwrap, and slice n serve!!
THE RUB: 50-50 SALT N PEPPA!
STUFF I USED IN VIDEO:
WEBER 26 inch kettle:
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BEER:
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At my Doctor's appointment yesterday and the Doctor asked me
"Do you smoke" I said "yes"
He said "cigarettes, marijuana?" I said "mostly brisket"
🤣🤣🤣🤣👍👍
Nice dad joke lol
Don't quit your day job. Besides, the brisket between your legs has been "smoked" by many a lass.
@@delinquense LOL you had to edit that garbage? Lol pure ignorance
@@W.Vanderbilt no, I didn't have to; I wanted to. LOL(LOwLife) 😂
Dude! I watched your lump charcoal comparison, then this video. I'm already a fan and subscribed. Great content for anyone serious about their BBQ.
Gunnnnyyyy!! Thanks yo!!! I'll keep it grindin!!
same!
Same here! Subscribed after lump vid!
I love the time lase with temp and time going. Very cool.
AHa!!! You are the first to notice, or at least comment on that!! Thanks!
Before seeing this video, I made a brisket this past weekend, fast. After years of low and slow, I'd heard too many times recently that it can be done fast.
I simple rubbed it with salt, pepper, onion powder, garlic powder, and BBQ rub. Injected it with beef consomme. Smoked it with oak for 3 hours at 300 degrees.
Then pulled it, wrapped it in butcher paper, and put it back in at 250 degrees for 3 hours.
Then, and this is critical, I pulled it, cut a hole in the butcher paper, poured beef consomme, melted butter, and brown sugar in to the hole and let it rest for 3 hours in a good cooler wrapped in a thick blanket in my hot garage. Gotta let it rest.
It was amazing. Great bark, juicy, super tender, and flavorful. I was really pleased because now I can pull it off without slaving all day.
what temp was meat when took it off for resting ?
It is well worth the cost for a Costco membership because they sell PRIME brisket only and it's currently at $3.99 a pound! They are cheaper than Walmart's per pound and Walmart sells choice and select! (Which is why Costco stock is soaring right now, too! ) Love the bark and the smoke ring! I've been doing brisket in Texas for 50+ years and I love this new hot and fast technique! Yummo!
Defrosting my costco prime packer today for smoking wednesday after watching this
I get mine from Costco. Such a great deal
Update: Costco brisket is currently selling at $3.69 a pound! Makes me wish I had a deep freeze!
I’m doin brisket for the first time and this video is definitely given me the confidence. Thanks for the tips and how to. Your videos are a major help.
The absolute easiest [non authentic] way to get something edible the first time is to rub and smoke 3 hours at whatever temp you want then wrap and cook in oven at 250 till you reach 205 to 209 degrees. It's cheating but if your planning on feeding people brisket cab take all different amounts of time and lots can go wrong the first time.
lol, owwwkay bro😂
I'm glad I found this video. I've seen hot and fast brisket. Just not done with butcher paper. Been scared to do bbn it myself because I wasnt sure if it would come out right. Thanks for showing that it can be done.
I tried this for the first time ever I’m usually a 12-15 hour slow smoke guy I’m not doing that anymore this was a very solid method
This music had some real binging with babish feels same with his editing and video quality
Thanks for helping me make a delicious brisket on the Weber kettle! Mine finished probe tender in just over 3 and 1/2 hours and then I rested it in the cooler for another 2 hours. First time making a brisket also. Your videos are great, keep them coming. Subscribed!
Wicked! Thanks for watching and subscribing!
Gave this a whirl. Defrosted my Prime costco packer Thurs-Sat. Decided Sat morning to smoke instead of Sunday. Started up my Kamado Joe at 1145. Put meat on at 1245. Took off at 430 or so around 190 and double wrapped and put into oven at 385. I couldnt get my smoker over 300. Finished to 200 at 530 and put into cooler w/ towels until 630. Best brisket I've ever made. Wish I had heat higher in smoker, and wish I had gotten to 203. Still great bark, tender meat and juicy. Thanks for the motivation!
Chris Tufano Well hellllll yeah!!! Congrats on the cook!!!
Awesome recipe! I’m using this on today for my brother-in-law’s homecoming party from the U.S. Navy. He’s gonna love it. Thanks ✌🏼 & ❤️ Cheers from Houston 🍺
“Select, you selected the cheapest” is absolutely hilarious 🤣🤣🤣🤣 definitely look forward to trying this 🔥
Ha!!! Love it!! Thanks for watching and the sub! Keep Cookin'!
Wow...Just the tutorial I needed...Gonna be doing one real soon...Big respect from England UK...
That was one of the best looking briskets slices I’ve seen on TH-cam. Very nice! Love that knife, too.
Never seen anyone smoke a brisket at 375. It came out so perfect, I wanna try it! Great video
Did you try?? I've gotten a few dudes saying they followed to the T and it was amazing! Thank you as well for watching!! If ya can, hit subscribe and click the bell, and like when ya like. It helps me get my videos in rotation!
Man I love the energy of your channel. Sure wish you were still making content. Would love to see some Weber Summit videos.
Love your channel, slick, fun, and informative, no BS and you know how to BBQ. It's obvious you love what you0re doing, keep it up!
Thanks a ton Adam! I'm trying hard brotha, to get this thank poppin!
Love your channel man! Need more cooks on the 26!
Coming right up sir!!!! What would you like to see??? Ring da bell and subscribe!!!
Anyone else wish they were neighbors with this guy? Lol. New to this channel and loving it so far. Keep on rocking.
Russell, thanks bro!!!!
Fantastic you make cooking brisket look so easy I'll probably try this later... great job.
dude for real thanks for doing this, made it simple and easy for me and now I am not afraid to slap this on the grill. forever indebted to you. your new friend in Michigan. Bill
Hell yeah! Thanks!! Just get the temp and hold it!
How about a garlic infused (injected) brisket ? Same Texas style using the oldest condiments known to man kind … salt & pepper. It’s a shout out to our southern bbqr’s in Brazil & Argentina ! Meat comes out so GOOD brother !!!! 😊 Try one !
Been looking for this video! Still my favorite Weber brisket video. Looking forward to doing my first brisket!!
I used to cut a corner too for the slicing guide, then someone showed me just kinda score it,dont have to cut it off all the way .. saves 1 or 2 bites maybe 😁🤘🤘 looked beautiful
The Massachusetts magician!! That looks sooo amazing!!!!!
I got to say this works! Just have to know your times and comes out perfect. Takes me 6 hours at 350 to 400 and a 2 hour rest. I have done hot and fast brisket on a wsm and the weber kettle and I prefer the snake method much better.
I usually use no mustard and 50 50 kosher salt and course black pepper but I am trying some minced garlic and mustard this go around just for the hell of it.
If a video makes me really hungry I know it was done right. Man, that brisket looked so good.
I love how when the brisket was resting in the cooler when he opened it he looked like a kid on Christmas Yesssssirrr let's get to eating🤣🤣🤣🤣❤❤❤
Salt and pepper rub....first time I have seen that on youtube and I think its great. We Americans need to enjoy the taste of our meats more instead of adding flavor profiles.
rbiv25 yet he slooped on some bbq sauce on the brisket at the end....
Man, you kill it on this thing but the way you wrap it killed me lol
Works every time!! Thanks for watching and the comments!! Keep Cookin'!
Dude, that is a marvelous looking brisket! Thanks for sharing
Nice Weber collection
You are my hero bro! Nice
Nice video! I’m pretty sure though that if you let it cool before the cooler, then rest, you would have an even better flat. Franklin cools his to 140 before rest. Hot and fast has so much momentum that the brisket will go up a ton in that cooler. I’d cool it to 180 then cooler for a few hours. Maybe I’m wrong
Glad i found your videos big Fan from Texas here!
BBQ sauce on brisket? Oh hell naw! But to each his own. If that’s what you like go for it. Nice vid, making me hungry.
I did this on a ol smokie. Came out great with snake method.
Excellent cook king
Thansk! Sub if ya can!!
Rutledge Wood switched from petrol to charcoal! I’m impressed!
ALWAYS BETTER! Thanks for watching!! #BBQiT
great informative video, I especially like your down to earth approach.
Nice video! This my next grill along with a Slow and Sear I have one each for my 22 and 18 inch Jumbo Joe.
I can't wait to try my SnS! It's been in da box for 11 months! lol
Love hot and fast !!
Thank you ! I’m so over people saying they are making Texas style brisket, and using marinades and 3 different rubs.
Goo to see you back Craig. Nothing like a good Brisket.
Cheers! Great to be back and cranking out videos before Memphis in May!
Great job
Thats better than ladies in the back ground. awesome video thanks for the tips on brisket. learned some stuff on your video. thank you!!!
Great video and very informative. Doing one tomorrow on an offset smoker. Praying I can get that bark!
Robert, how did it go? Any questions ever, just hit me up!! Thank you as well for watching!! If ya can, hit subscribe and click the bell, and like when ya like. It helps me get my videos in rotation!
If you don't have butcher paper can you use aluminum foil? Love the channel, thank you for all you do!
I love your videos man! For some reasons your video style is exactly what I like. It’s so authentic BBQ and the nice restored kettles in the background are the cherry on top!
The brisket looks awesome. I’m going to buy a brisket next week for my first hot‘n fast attempt.
Greetings from Germany!
WOW! Thaknks from the US!!! And thanks so much for watching! It's good to be back. I had an office move, and tons of things going on at once, so not a lot of filming went on. I have about 10 videos ready to drop in the next few months, plus more! Big summer ahead! Let me know how the cook goes!
Best one I seen done yet. Good job.
Just got me a 26 earlier this year and love it!!! Great vid man
Hell yea brother, keep the 26 inch Weber fired up!
YEsss!!! Do it!!! And Subscribe please if ya haven't!!!!
I’m Mexican n I’m gonna try this I already like baby back ribs 🤷♂️sooo it looks like I’m trying this n that brisket looks delicious 🤤
I'm actually going to do it on a 22 I'm only going to cook it for 3 hours then I'm going to put it in the freezer chill it down slice it up and I'ma grind it put it in Chile
Ohhhhhj shit! I love it! Sub n like if ya didn’t yet!!
I love it!! Sub n like if ya didn’t!!
Sounds interesting. How'd it turn out ?
It turned out very well I end up putting serrano chiles with it and tell you what that was beautiful
Dude!!! AMAZING! Just subbed. Can’t wait to watch more. Cheers buddy.
Thanks bro!
Perfectly cooked. Great video
Holy production quality
Great vid man!! Glad I stumbled on your channel and now subbing. I’ve got a 13.5lb prime brisket in the fridge right now. Smokin it up Sunday night!!!
I really liked this hot and fast video. Texas baby!
Have you tried the hot n fast? I got 12th place at the Hartford Rib Off w that brisket. 12th outa 27 at first KCBS contest! I"ll take it .TEXAS BABY!
Exclent looks super moist
Thanks for having a great video but also not shaky pov video. Appreciate you both
Oh yes. Ooooooooooooh yes. Oh yes.
Haaaha!! And hey, thank you so much for taking the time to comment! Hey, if you could, Subscribe!! Hit like!!! Ring a bell!! It helps me get into the TH-cam world rotation, and it grows this channel!!
Definitely digging your channel! Beast Mode
Brisket is like the creme-de-la-creme of barbecue!! I wouldn't risk f****** it up!
This is fantastic!! I'm not a fan of sauce on brisket but other then that. This is a homerun right here
wow,that was a fantastic brisket.
Thanks bro!
Grand slam my friend. You nailed it.
Let me tell you man spot on brother. For being a fast cook looks amazing. excellent job and loved that u used butcher paper instead of foil.
Thank you a ton Antonio! And thanks for watching!!
Is foil a deal breaker for a method like this?
We would soooo be the best of friends if he was my neighbor 🤣🤣
LOL, YES WE WOULD !!
That cutting and tasting at the end has me wanting to do a brisket tomorrow
You HAVE TO TRY THIS!! It's stunning, but don't forget to let it rest!!!
You go ahead and rush it. I'll take my time!
Watched Lump Charcoal comparison video then this and subscribed . In Texas sauce is ... Love the “Weber Towne “ backyard. And a 26” too !
OK, I am loving your channel, but terrified to try a brisket. I have a 22" Weber and a Slow N Sear ... wondering if that would be enough to get the results you got. I guess there's only one way to find out and do it.
Dont trim = no waist, I live in Texas and cook 10 or 12 each year we never trim them. If you do trim them save the fat to use in ground venison. Also need indirect heat and can still cook in 5 to 6 hours.
Funny you say the prime brisket is more expensive because in my neck of the woods the prime is actually cheaper than choice. I just got a 26 so I can’t wait to cook my first brisket!
Way to go bro! Excellent Smoke Ring too!
Great looking brisket
Gonna be trying this method next weekend!
Well done! Some great tips here. Thanks for sharing.
Dude! Homerun!
Ha, thanks brotha!!!
That came out so good! I'm going to try this method next.
Hey. Love your channel. I've been binge watching today. I have a request. SMOKED CHICKEN WINGS. Not the big wings but the smaller "Wingstop" size. I love to grill and smoke chicken wings but I know you probably can help me step my game up. Thanks in advance.
That's a WIN. Great video my man.
Probably the best looking brisket on TH-cam I’ve seen made! Quick question, would your method work on a pellet grill? I have a WSM and just got a new pellet grill and was wondering if you think it’d get the job done. Thanks!
Use your WSM, pellet grills product almost no smoke flavor running that hot. The pellets instantly burn up so little smoke is produced at 350F+.
WOW, very nice. Subscribing now
I've seen a few hot and fast brisket videos now, so this leads me to believe the long and slow, rest for 10 hrs, and eat a week from now, is all smoke and mirrors (pun intended. haha), and wast of our times. Just do hot and fast every time and eat. I assume even if don't do anything except for cook at 250 until it reaches 200 and take it off, wrap it in foil or butcher paper and let it rest on counter to slowly cook another few degrees (apparently, meat does continue to cook a bit more if wrapped and set aside), and it should reach 203 on its own and bob's your uncle eating brisket. I'm gonna try 300-325 steady until 165-170 and then turn it down to 250 until 200 (wrapped), then unwrap let it cool down just a few minutes, add some butter or something, rewrap and let rest in cooler for 30-60 minutes..
Perhaps try a ceramic cooker. Komodo Kamado if you can afford it. PrimoOval XL is the best value for money, or a Big Green Egg. You will never regret switching from steel cookers...
I have’m bro.
Looks sooo good!😀 could you pls tell me where to purchase the gloves you have on and the brand name of them pls?🙂
Looks perfect 👌🏼
I got the green apple master touch. Love the colour
Love it!! Thanks!
Man looks like I need to take the Amtrak back up there for not only disc golf !!
YEEEAHHHHH BOYYY!! HAHAAA!!! You know G!!!! Betta SUB now!!
@@BBQiT Subbed a while back
Loving the channel man! New to grilling. You should put out a video out for the new guys like myself. What grill you prefer for beginners, the tools needed, also best charcoal/pellets, etc. Thanks!
I'm prepping for that tomorrow!! Starter kit for grilling!!!! Ring da bell and subscribe!!!
Love Weber can't believe you got this result on the kettle. I prefer the Smokey Mountain but damn that is is fuckin good looking bbq.
I do most of my smoking on my Weber kettle.
Great video, thanks! We've had the 26 for three years now and never tried a brisket. Going to now though! Two questions for ya -
ONE - The video was fast when you laid out the snake. It looked like the bottom row was three wide and then you started to put a second layer on top but it looked like a single row when the video cut away to the next segment. Is that right or were there more?
TWO - Did you spray down the brisket at all as you cooked? Again, THANKS! Love the simplicity of the rub and that bark looked damn tasty!!!
I have just stumbled across you man, props to you trying a Texas style brisket cook. I am in Houston Texas and I have a Kamado Joe Classic and I normally low and slow my brisket @ 225 or so and then use butcher paper at the stall to finish it. So, I have to try the fast cook on my Kamado next time. Also good video shooting and editing going on with your channel so I will definitely check out the rest of your video and subscribe. Kudos and cheers!
Hey Brian! Thanks man! Yes, give it a shot for sure. I love my Vision Kamado, but I've only done slow n low on that, too. So let me know how it goes! You can hit me on Facebook as well!
Just stumbled across your channel and glad i did! Awesome work man!
Thanks bro!! Rind da bell if ya forgot!!!
Great editing man.
Hi! Just found your channel! Do u have other videos focusing on how to do your charcoal snake method? Also..are those heat resistant gloves under your gloves? I have a lot of questions!
Amazing
Thank you very much SR!