PERFECT brisket on a Weber Smokey Mountain

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Learn how to smoke the juiciest brisket on the Weber Smokey Mountain.
RECOMMENDED BRISKET RUB
Try Smoke Trails BBQ Brisket Rub on your next brisket! You can get it here: www.amazon.com/dp/B0CBY1DB1F
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My BBQ Essentials Guide
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Опубликовано:

4 янв 2022

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Комментарии : 199

@SmokeTrailsBBQ 8 месяцев назад

Try Smoke Trails BBQ Brisket Rub on your next brisket! You can get it here: www.amazon.com/dp/B0CBY1DB1F

@JosiasAutoRepair 2 года назад

All my friends give me so much deal about finishing the brisket in the oven! There’s no point to keep adding and wasting precious logs that can be used for other SMOKED meats, once it is wrapped there’s no smoke going into the meat. Love the convenience of having the oven at home. They come out perfect every time! Love the videos and info thanks!

@SmokeTrailsBBQ 2 года назад

Haha! Yea why make life harder for no reason right?

@q45ij54q Месяц назад

Just cooked a 20-lb monster in my WSM 18" for Easter. Fed 14 people and I had four pounds left for chili, sandwiches, etc. It cooked just fine but I did have to drape the brisket over a foil pan to help it stay within the confines of the cooker. Finished it in the oven just like you. The whole cook was seamless and took 13 hours from start to finish.

@SmokeTrailsBBQ Месяц назад

Amazing! Glad the fam loved it!

@__-ul7cc Месяц назад

What would you say is the max brisket weight that would fit in the WSM 18" without needing to trim anything of it or have to use foil to block the hot spot?

@SmokeTrailsBBQ Месяц назад

@__-ul7cc all briskets are different lengths so it's tough to say. You can always just trim more of the flat off and put it over a beer can or something to dome it.

@carlvinson4353 12 дней назад

The most detailed video on this subject yet Thank-you

@017soups 5 месяцев назад

Not sure if you have done anymore testing with the WSB. From my experience I never touch the top vent, that stays open the entire cook. The only vents I mess with are the bottom to control the temperature. I am watching around the 11 minute mark and I never anyone mention the top vent as a method to control the temperature. From a curiosity perspective I would like to see that video or explanation. Love the content btw. Glad you are able to support your family doing something you love!

@SmokeTrailsBBQ 5 месяцев назад

Thanks! It works almost as well. You can use a tip top temp to control temps with the top vent for example.

@randymcrandy8066 10 месяцев назад

I’ve been using my WSM18” for about three years and have it down to a science! Almost exactly how you describe in the video. After having it a while I’ve logged exactly how much charcoal to use for the entire cooking time for the meat cooking. I’ve made mistakes! Having the smoker stall half way through and also waking up in the morning and it’s still at 250 8 hours after I was done with it lol. The water bowl I found is vital to temp control, I don’t care what the internet says. And the vents interact with each other and having a “leave them open and only adjust the top” is a bit short sighted. Keep and eye on the temp for about a half hour adjust and from experience, you can just walk away for most of the cook. The WSM really a good option for those of us that cook small amounts.

@JL-ku7wo 8 месяцев назад

Do you go fat cap up or down at the beginning? I plan to go fat cap down first and then when it comes to being wrapped i i plan to flip it so its fat cap up and go foil boat method.

@randymcrandy8066 8 месяцев назад

@@JL-ku7wo I’ve always done cap up. I also wrap in butcher paper cap up. I have not tried the boat method! I’ve always thought it best to let the fat on top to make its way in and around the meat as it renders. I could be wrong! I’m no professional!!

@481brighton Год назад

The most comprehensive brisket cook for the WSM that I have seen yet. I have the 18" also and was a little nervous about doing a brisket. You have taken that nervousness away with ALL of the steps you have shown us. You explain things in a way that is totally understandable. I know I will watch the video again and thank you very much for your teaching abilities.

@ChrsGuit 2 года назад

I'd Highly suggest a Chargriller Akorn Kamado. They cost $300, double insulated cook chamber, and plenty of room. It's a poor man's Big Green Egg, and would work perfectly for colder outdoor temps. I smoked a 10 lb brisket last Christmas while it was 15°f outside. Put it on at 9:30 pm, and pulled it off to rest at 5:30 Am. Since we have a newborn, I use my Akorn to finish all my briskets and pork butts after I wrap them... let's me spend more family time with an unattended, and takes about a pound or so of charcoal vs a stack of wood splits...

@danielrowe2174 2 года назад

So glad you tried the WSM. I have the 22 inch model and love mine. If you can get the 22, it will help with the brisket and you can cook 2 of them at the same time. If doing one, use the bottom tray for your fat trimmings in a pan and cook them down with your brisket. I did hickory with mine and gave a great flavor when pouring tallow on the brisket when wrapping it. Also I recommend placing your brisket In a cooler for a couple of hours to help it relax and absorb the flavor from the tallow. I've learned that from Mad Scientist BBQ.

@nicolazanetti Год назад

hello Daniel, when you put it to rest 2 hours do you keep it wrap it up? also, please , how do you re-heat the brisket after rest? thank You!!

@quegrill Год назад

Very awesome video! I just finished a 12 hr brisket on my 22inch WSM, foil boat method wrapped in butcher paper, also finished in the oven. Cool to see others doing bbq on the weber's.

@gregmather1702 7 месяцев назад

Enjoyed this video after just getting a WSM. Very informative and simple to follow. First cook this weekend, thanks mate

@maxwell36 2 года назад

This channel and chuds have been my two go to bbq spots this last year. Love your work!

@muttr0n 2 года назад

Great video, thanks! Probably one of the clearer and more concise videos on the WSM out there.

@j0hnp4u1 5 месяцев назад

I just bought a WSM and a 12lb brisket as the first cook. This was the perfect video for me thanks!

@charlieismyname 2 года назад

I do my smoking on an 18" wsm. I lay full briskets(up to 15lbs) perpendicular on top of a rib rack which helps them fit and prevents liquid from pooling for a better bark. When it's time to wrap they shrink enough to sit flat on the grate. Also have you tried the foil boat method for wrapping? Its really the best of an unwrapped brisket bark and juiciness of regular wrapped brisket. Really enjoy your videos man!

@SmokeTrailsBBQ 2 года назад

Thanks Charles. No I haven't tried the foil boat method yet but I would like to

@WillGowKelowna 2 года назад

When I am in Dornod Province we are going to try a cook off and follow your steps

@crock7910 Год назад

Dude, what a great video. Great job explaining and walking us through the process. You've earned a like and subscription! Keep it up!

@SmokeTrailsBBQ Год назад

Thanks man!

@ThatMiniMom 5 месяцев назад

Thank you for this! I am excited to learn

@davidhovey6045 2 месяца назад

Really nice video! Lots of good info. I bought a 22” RM SMOKER last year. The xtra 4” helps for a large brisket. Smoking one tomorrow morning!💪🏻😋😋

@alexpeaugh2116 2 года назад

Love that you are experimenting with the WSM! You make great videos.

@enriquewilliams44 2 года назад

Awesome vid! Everything explained very well.

@brandtmiles2373 2 года назад

I've smoked about 75 briskets in my WSM 18 and everything you've stated about charcoal, water, venting etc. is spot-on. I follow my own that I made up over the years called The Rule of 24: 12 hours to smoke, 12 hours to rest. I smoke until 165⁰, wrap in wagyu tallow, continue to smoke until it reaches an internal 204⁰ -- which I've found is always perfect -- then rest at 150⁰ for an additional 12 hours (usually in one of my electric smokers for convenience. I've found hickory to be too strong in the WSM due to poor overall convection but pecan and post oak are great. I also prefer Jealous Devil lump charcoal for consistency and flavor -- which I believe Harry Soo also uses for his competition briskets. Anyway, another great vid, here's hoping this cook made you a WSM believer.

@SmokeTrailsBBQ 2 года назад

Thanks Brandt. Sounds like you have alot of experience on this cooker. What are your thoughts on fully rendering tge fat cap? Mine didn't get alot of heat and wasn't as rendered/"sugar cookie" as my offset briskets. Any thoughts?

@brandtmiles2373 2 года назад

@@SmokeTrailsBBQ Could've been a lot of factors, as you know all too well. I run a fairly consistentl 240⁰-275⁰ at grate level throughout the smoke so it probably wasn't your temp. I use seasoned salt, MSG, and granulated garlic in my rub in addition to 16 mesh black pepper, so that might be one difference. Or maybe just the cut of beef? I only smoke dry-aged briskets and our trim looks almost identical. Anyway, love your channel, you're my favorite pitmaster to watch.

@CoolJay77 2 года назад

@@SmokeTrailsBBQ Steve, though you took your time before wrapping and raised the temperature up, I would never wrap a brisket if the fat cap is not rendered. If it takes too long to render the fat cap, I would leave it naked or better yet make a foil boat. Most people cook briskets in WSM's fat cap down, so the heat hitting the bottom of the brisket does not crisp up the non fat cap side. That could help in rendering the fat cap sooner. However, I do fat cap up just like you did, so the fat layer stays intact. I add a grate that sits few inches above the smoker's grate, the brisket sits on the elevated grate. Then I cut a sheet of aluminum foil to the size of the brisket , and lay it on the smoker's grate. I never get an issue of crisping up the bottom. I never had issue with delayed fat rendering of the fat cap, it may be cause I live in a warmer area. Everytime you opened the lid to spritz, you may have be shocking the fat cap with cold air current. I reckon your offset smoker generates more heat energy to recover the energy in the cooking chamber, whereas, in the 18" WSM, the heat source may be considerably smaller. It is part of the regular process to add logs in the offset smoker in order to compensate for the heat loss. Next time, I would experiment with types of lump charcoals that burn quite hot, and I would cook at somewhat hotter temperature.

@petergriffinson1907 11 месяцев назад

Do you cook fat up or down?

@ratking948 Месяц назад

Do you probe to 204 in the point or flat?

@kevinwetmore2952 2 года назад

This was a very informative video. I have new a 22 WSM but have not used it yet. This video will encourage me to cook on it soon. Thanks and God bless! -Kevin :)

@angelastroud8202 10 месяцев назад

I’m doing my first WSM brisket tomorrow. I’ve read the Franklin Bible and have smoked on a Weber kettle a handful of times. Thanks for this WSM primer! The BBQ Jesus shoutout was great! So many RU-vidrs pass off their knowledge as original to them. Giving credit where it’s due makes this video even better. Nice work!

@SmokeTrailsBBQ 10 месяцев назад

Good luck! Thanks!

@aaronlunzmann6534 Год назад

Worth the watch just for the last 30 seconds. Great video. Been using a 26” kettle for years and am about to fire up my dads smokey mountain next weekend. Thanks much. Great info.

@gopackpdx 2 года назад

love that you are branching out with the WSM. would love more pellet smoker videos too

@bobby350z 9 месяцев назад

Forgot to add, very nice videos. I learn a lot from all of them. Thank you.

@tarbuckle2 2 года назад

Fantastic, informative video. How about an open pit, like one built out of Cinder block?

@timgregson5533 2 года назад

This was excellent. I have a 22' WSM and have had much success with everything I've cooked on it, brisket included. I love how versatile it is! You can remove the water pan and create a bbq pit for chicken. Or have the water pan in and not put water in it for spare ribs. Recently I switched to cooking the Choice brisket all day, letting it rest overnight in a cooler, warming it in the oven the following day, and serving it at dinner. It was amazing. I wish we were neighbors. We'd have a great time!

@bobf5360 Год назад

agreed on the overnight rest. Let it get down to like 165, then put it into a cooler overnight, reheat and good to go.

@mercercrouch7736 2 года назад

You are a master of your craft

@LakerTriangle 2 года назад

Love the slow cooker idea!

@imkeerock 2 года назад

Great video! Thanks. I got a WSM 22 inch and I love it. Tons of room on it. The thermometer on the dome lid is crap so using a temp probe is key! Meaters are awesome but there's a lot of different brands out there. Wired and bluetooth. GREAT tip on making the tallow. I'll have to try that.

@petergriffinson1907 11 месяцев назад

Fat up or down on a brisket?

@matthewstall3902 9 месяцев назад

Great video. Thanks. I am going to try my first brisket next weekend.

@brianveestrom6784 2 года назад

I wish I had a neighbour with a WSM. I want to cook with it, but do not have any room to store it. I have reached my cooker limit. This was a really cool video. Thanks Steve. I say peecan too. Canadians FTW! Your thoughts on vent settings and usage are really good. The analogy of the top vent being the regulator of d/p was bang on. Never thought of it that way but it is key to the entire system. Less d/p, less leakage past the lower vents and flow overall. Balance is the key to almost everything in life right? (not including all you can eat sushi, beer and high fives) Take care and take some time to relax. Cheers.

@ScottysBackYardBBQ Год назад

i been using a wsm 18in since 1981 you can can a big brisket on there. just place a chunk of wood under it. i have won many contest with them. i now have 4 18in and 4 22.5 inch

@calogerocovello7355 Год назад

Mine came out amazing per your suggestion , thank you .

@yesitsmario88 11 месяцев назад

Nothing wrong with finishing in the oven. "BTU is BTU" - Harry Soo Brisket looks really good 👍

@SmokeTrailsBBQ 11 месяцев назад

Exactly!

@waltzb7548 2 года назад

Thanks again for another great video! I got a Weber Smokey Mountain about four months ago and have managed to not screw up a single meal beyond recognition. Having great luck with it and I'm a rookie returning to smoking after 20 years. Keep up the videos really appreciated them. All the best, cheers!

@SmokeTrailsBBQ 2 года назад

Thanks Walt! It's a great smoker

@bobf5360 Год назад

Agreed, the WSM does great. I have friends who swear by their offsets, but I don't have room to keep one of those. Also, I've never understood the purist thing of having to go back onto a smoker AFTER your wrap it- by this point, the bark has formed, AND its wrapped in butcher paper (tightly!)...I guarantee you no more smoke flavor is being added at that point, so its just a heat source. As he points out, an oven is just a more efficient and well controlled heat source.

@YummyPork Год назад

I have had the 18" WSM for about 20 years now and love it. )Ended up on your channel as I am considering an offset and you've got some great info on the more reasonably priced Oklahoma Joes. Thanks for that!) I've gotten used to using a chimney to light that first batch of charcoal. About 1/3 a chimney (on a 70F day), fully lit, will get me around 225. I think turning the chimney upside down and filling the bottom up with briquettes might get me in that same ballpark. After watching your 11 hour cook on the offset, I am considering trying some coconut husk charcoal. I'm also not a big fan of the fumes that come off the standard briquettes. !

@SmokeTrailsBBQ Год назад

Thanks Kevin. The big hex shipped log briquettes work well

@friskyanderson 2 месяца назад

you pretty much memorized everything hahaha nice good job! Thanks!!

@genehahn6750 5 месяцев назад

For long brisketts that don't fit, I wrap two beer cans in tin foil, place them on their side on the grill grate and then lay the brisket over them forming an arc that now fits.

@robertjason6885 7 месяцев назад

My method is controlling temp via the bottom vents.

@dank9288639 6 месяцев назад

yeah same, for 250 i have the top one open 💯 and only one bottom one open 💯 the other 2 are closed

@slatrida24 2 года назад

Looks Great Bud! I got up at 3 A.M. Christmas Morning to start the smoker. I smoked A 14 pound Brisket in 12 1/2 hours and it Made our Day So Great. I like what you said about Brisket Bringing Family/Friends together because we know how much time and work is put into it.

@SmokeTrailsBBQ 2 года назад

That's awesome man! Sounds like it turned out really good.

@slatrida24 2 года назад

@@SmokeTrailsBBQ 50/50 Everglades Seasoning & Everglades Cactus Dust

@ratking948 Месяц назад

How long did you let her rest?

@Brent_Hannan 2 года назад

I absolutely love cooking on my WSMs, I have a 22 and an 18. I don't do briskets on my 18 because of the fitment issues you mentioned. On my 22, I utilize a Hunsaker Smokers Vortex Charcoal basket and no water pan, the meat comes out flawless each time. The Vortex charcoal basket allows for the meat to cook fast and evenly. This weekend I cooked a 13.5lbs trimmed (18.85 pre-trimmed) brisket in just over 8 hours and the WSM held temps around 275-280 the entire time. I, like another I read in the comments, rest for 12 hours when finished as well. Great video.

@SmokeTrailsBBQ 2 года назад

Wow I should check out the 22! Sounds like you have it dialed in!

@BIG40DOG 2 года назад

I found my WSM 22 on FB market for $250 used with extras@@SmokeTrailsBBQ

@horacejones5226 Год назад

I just purchased the Hunsaker Vortex charcoal basket for my 22 WSM. Really anxious to use it. Question: How much coal did you use for the brisket cook?

@petergriffinson1907 11 месяцев назад

Fat up or down?

@robertjason6885 7 месяцев назад

Love this vid.

@warmsteamingpile 2 года назад

Note to self. If I ever cook the perfect brisket, don't tell friends and family. Just kidding. I wish I was your friend, neighbor, relative. Love your videos.

@terencefaison8853 10 месяцев назад

1st time someone shows what they do with the fat. Thank you!!

@madswinebbq 2 года назад

22 inch WSM is the way to go for brisket. Good video.

@efernandez2 2 года назад

Another great video to your collection! I wonder if this method works with a vertical wood burning stove where the fire pit is offset to the lower-right side of the cooking chamber? How did you manage to burn a fire for such a long time without re-fueling the basket? :O

@lloydkrulewitz5017 Год назад

I have watched dozens of brisket/BBQ videos. This video is the best I have seen at dissecting the “vehicle” and the process of…much thanks…a solid “A” for your efforts…btw…are you drinking whiskey or bourbon?

@SmokeTrailsBBQ Год назад

Thanks! Whiskey

@internaman Месяц назад

This was a great video,,,, I just bought a used wsm 18 inch off Facebook Marketplace,,, is in great condition ,,,,,, I have done fast and hot ribs and chicken using a hanging system,,,they were awesome,,,no wrapping,,, I look forward to doing brisket low and slow method,,,, Thank you so much for the time and effort you put into these videos and sharing,,, By the way, your hair and beard look great!! Take care 👏😉

@AntsBBQCookout 2 года назад

i haven't done a wsm brisket in a while! But I just picked up a WSM 18, so looking forward to throwing a brisket on it! How many of those aaron franklin pictures do you have in your house?! 😂

@michaelstewart3315 2 года назад

I’ve been using lard instead of beef tallow. And cutting more of the fat off between the muscles and I’m always finishing in the oven.

@Kberrysal 2 года назад

Are you going to try the hanging smoker method for next cook

@michaelh1621 2 месяца назад

Great video…question-how did you reheat the sliced brisket the next day, without drying it out?

@SmokeTrailsBBQ 2 месяца назад

I usually reheat it slowly in the oven or sous vide reheat it

@shawnginter6053 10 месяцев назад

Rib rack helps with larger briskets on the 18" wsm

@celp7008 Год назад

Sir you are going to get wet socks walking around in them crocs in the snow. Great video so excited to get my smoker this christmas!

@skateadio6 Год назад

The bbq Jesus at the end caught me off guard. Franklin brisket is the king, ehem god of bbq

@tonykowalski9411 2 года назад

Clean wood combustion isn’t going to be as critical in a water smoker. You’re typically not using enough wood to taint the flavor of the meat. Using high quality, clean burning charcoal is far more critical.

@CoolJay77 2 года назад

From my experience, even with clean burning coals, one can get heavy white smoke. Many cooks don't try to reduce the white smoke, stating that it is the nature of bullet and kamado type cookers. On my WSM 22, I have been able to get satisfactory results but at over 275 F. My understanding is that on WSM 18, one can achieve that at lower temperature levels. As to wood chunks, Harry Soo explains that the sweet spot to get phenolic carbonyl is to burn wood between 450 F and 720 F which is attainable under the hot charcoals. To that I add that wood smoke emerging from beneath and thru hot coals, results in cleaner smoke. There is a pit designed and patented with this concept in mind. Having just a couple chunks above the coals may not taint the flavor, as you state. They will burn fast and puff away just like wood pellets.

@tonykowalski9411 2 года назад

@@CoolJay77 The heavy white smoke comes when the fuel is igniting. That’s why you want cleaner burning charcoal as opposed to KBB. On a WSM, new fuel is almost always going to be igniting. But as you say…when it gets to a hotter temp the ignition will be cleaner and there will be less puffy white. I own a WSM and a Backwoods Party and you just can’t worry about the “quality” of smoke the way you do on an offset because that’s just how they are designed to work. You’ll drive yourself nuts.

@CoolJay77 2 года назад

@@tonykowalski9411 Great points. I don't see others to care about picking quality lump charcoal vs briquettes based on generating cleaner smoke. I use axwood/quebracho lump from Jealous Devil or B&B (XL Premium). The general rule for others is to use briquettes for low and slow and lump for hot and fast, that includes Malcolm Reed's recommendation. I use a stick burner most of the time, however I have come to a point that with the right setup, I am able to get more than satisfactory smoke profile on the WSM. I'll try to be brief, but Backwoods smokers seem to have the water pan closer to the coals. It would help stabilize the temperature, as well as the steam generated expedites the formation of bark on briskets. I have a mod on WSM, I run a S/S bowl filled with water over the coals to get those same benefits.

@07boboboy Год назад

Not sure if this was already answered, but, how long did you let it rest for after the oven?

@takeflight4666 2 года назад

Outside BBQing no matter the weather 👍🏽

@harleyhiebert2862 2 года назад

I have been looking at getting a masterbuilt electric smoker. Could you do a video of a masterbuilt electric smoker vs a pellet grill? Which one has better flavor? Do wood chips have a better flavor than pellets?

@SmokeTrailsBBQ 2 года назад

That's a great idea!

@HellYeah.McKracken 2 года назад

Cool grill gun

@CoolJay77 2 года назад

Very well done. I am wondering what is your impression of the smoke flavor profile compared to what you get from your stick burner.

@scottcarter9975 2 месяца назад

Good one Steve. I just acquired a WSM 18.5". I plan to cook a 15lb brisket on it and I'm worried about singeing the ends. So I'm thinking about cutting it in half (not separate the muscles but just cut it in half) and cook one part on the lower grate and the other up above. Would you do that? Thx!, Scott

@SmokeTrailsBBQ 2 месяца назад

I would just foil the ends and spritz them often

@PeteDenyes Месяц назад

I’ve always heard fat side down on WSM. Have you noticed a difference in fat cap rendering ?

@mikebattista9570 6 месяцев назад

So my first brisket in a few weeks. It's a 13 pounder. How much charcoal would I use and how long generally will it take for hours

@SmokeTrailsBBQ 6 месяцев назад

Tough to say. Maybe half a bag. Around 10 or 12 hours for the cook. At least 2 hours for a rest so 12 to 14 hours is usually a good bet

@energiafredda 6 месяцев назад

Hi, I wanted to know approximately how much coal it consumes for low&slow cooking of around 10/12 hours. Thank you

@SmokeTrailsBBQ 6 месяцев назад

It should only take one full basket of charcoal. Maybe two if it's colder out.

@alexisbordeleau858 2 года назад

you guys had like -40c in Alberta on christmas eve no? beside chimney being a tough option as you mentionned, did you run into any cold weather challenge for that wsm?

@SmokeTrailsBBQ 2 года назад

Not really

@areguly 2 года назад

I’ve been waiting to get above freezing to use mine again… maybe I should just be prepared to add a few more briquettes after a few hours and roll with it… I did do cheese with around just 5 briquettes and a chunk on top

@bobby350z 9 месяцев назад

I am looking to buy WSM. So what is the wisdom, buy 18 inch or go for the 22 inch model. Would love to try brisket. Thanks.

@bobby350z 8 месяцев назад

Ended up buying the 22" model and I am glad I did it. Cooked 3 ribs and they fit nicely with space for more on the top rack. Going to try the brisket today. Fingers crossed.

@dank9288639 6 месяцев назад

@@bobby350zhow did it go bro?

@chrismcmeekan5550 Год назад

how do you reheat a full brisket a couple of days later

@purpleheartbbq576 2 года назад

Have you been using the offset at all this winter? I tried using my Oklahoma Joe a few weeks back and it was in the 30’s outside and I was definitely using more wood than usual. Can’t imagine temps would hold at all when we’re in the single digits now.

@seanjones6798 2 года назад

Welders blanket. Drape it over the main body and you'll be better off. - An Alaskan BBQer

@purpleheartbbq576 2 года назад

@@seanjones6798 noted. Thanks Sean

@SmokeTrailsBBQ 2 года назад

Yes I just feed it more wood and run outside more often

@xy404 5 месяцев назад

You didnt add any more wood after you added the second batch of charcoal?

@kmasick1 9 месяцев назад

Any recommendations on smoking at 9,600 feet? I live in the mountains of Colorado. I usually smoke at 200 degrees

@SmokeTrailsBBQ 9 месяцев назад

Wrap early and do a long hold to finish

@kmasick1 9 месяцев назад

@@SmokeTrailsBBQ when you say early. Do you mean 160 internal? Wrap before the stall?

@hoag2531 Год назад

Army Humor? That’s the taken from the Rife creed of a US Marine! Great tip on rendering the fat! I’ll be doing that this weekend!

@joshuacrossing7117 Год назад

Did he skip over letting it rest? I agree with the oven step btw, based on expert advice. If Harry Soo does it, then hey, I am in!

@pkdiddy 4 месяца назад

I have the WSM 22 and briskets fit nicely.

@andresimonin Год назад

It will be great if you make a video in a Webber Summit Kamado, its great holding temperatures.

@chipsammich2078 2 года назад

Instant gloves at 2:27

@SmokeTrailsBBQ 2 года назад

Magic!

@jessavid1 2 года назад

Man I finish my briskets in the oven all the time. As Harry Soo says, BTU's are BTU's.

@SmokeTrailsBBQ 2 года назад

Exactly!

@nickmarkham3743 7 месяцев назад

Perhaps this is a fool's errand, but I've heard differing opinions on whether its possible to get offset "flavor" from a WSM. Some folks say its just a matter of burning a clean fire and using good meats, rubs, and sauces. Others, like Mad Scientist BBQ seem to think the WSM puts out a weird flavor that's second-rate even to pellet smokers, almost as if a kettle or WSM is the worst you can do, smoke flavor wise. Do you have any input on the quality and amount of smoke you can get on a WSM vs an offset?

@dank9288639 6 месяцев назад

Jeremy is way too stuck on offsets to really give much else a chance. That being said, ive been smoking for 10yrs now and tbh a wsm is amazing. Right up there with an offset. And wayy better than a pellet grill for flavor, and you can get temp controlers for them so they automatically keep the temp you set. Plus they dont rust and you dont have to oil them down every 5mins like you do offset smokers lol

@nickmarkham3743 6 месяцев назад

@@dank9288639 Add to that, the fact you can cook with direct heat if you want to for some great hill country or Carolina style barbecue. I'm really excited to pick one of these up for that alone.

@WhitetailVigilantes 6 дней назад

So, as someone who has cooked on both a WSM and a pellet smoker, and had food from an offset, I definitely agree the WSM has a different flavor. I chalk that up to the charcoal. The char flavor you get from charcoal is ok to cook something for a short time (steaks, pork chops, etc), but I think charcoal for a long time is just too much. Charcoal will never burn as clean as natural hardwood, no matter how clean you have your fire going. To me, charcoal smokers ALWAYS produce a more acrid flavor than something that's just burning wood.

@Kberrysal 2 года назад

Why did you do the Minion Method

@TheDarthSoldier Год назад

Oh man, you forgot to talk about the crucial rest

@ericcultice2342 Год назад

What tempature did you wrap. You didn't say

@scottrobinson4062 2 года назад

You and smoking dad bbq should do a video together!

@ljb5762 2 года назад

Nice FMJj reference

@mytwocents7527 Год назад

It is just my wife and I. This whole brisket was too much for us at one time, so I cut it in half to smoke just a half at a time. Will that be an issue?

@therookiefisherman5234 Год назад

Great video, pardon my ignorance what meat is that brisket if I may ask?

@SmokeTrailsBBQ Год назад

Beef from the pectoral of a cow

@therookiefisherman5234 Год назад

@@SmokeTrailsBBQ So it's a corned beef brisket?

@therookiefisherman5234 Год назад

@@SmokeTrailsBBQ Thanks

@SmokeTrailsBBQ Год назад

@therookiefisherman5234 no the brisket is a cut of beef. This is smoked brisket. Corned beef brisket is the same cut but brined and prepared differently.

@OnlyHalfRedneck 2 года назад

You mentioned the edges burning, that got me thinking… I have this pizza pan with holes throughout, the outer 1-2 inches are free of holes. If you had one that fit seamlessly inside the smoker and sat it on top of the water pan, won’t that even out the temperatures, while also letting smoke and moisture flow freely? And as juices drip down, they’ll hit the pan and smoke back up into the meat, as they would in an offset smoker. Rather than fall into the water and be lost forever… am I on to something, or is this silly?

@SmokeTrailsBBQ 2 года назад

You could test it out but it might just create a new hotspot somewhere else

@Casualgaming1973 2 года назад

finish my briskets in the oven never fails me

@SCBMD2020 2 года назад

Tell us about that Pug !!!

@LeonbergerG 2 года назад

Check out Harry Soo...he's a world Champ on a WSM. Love your videos.

@richmann5746 2 года назад

a smart guy like you would know thats a nice way to toast your meater transmitter

@Unit38 2 года назад

I have never understood the mindset that said you had to finish your brisket on the smoker. Once you wrap it, why waste your wood? Put it in the oven.

@512TexasRed 2 года назад

i put sand in the water bowl. Works really well.

@SmokeTrailsBBQ 2 года назад

I heard that works well

@512TexasRed 2 года назад

@@SmokeTrailsBBQ It does while I used it as my primary smoker. Now I have a Brazos so it only gets used if I need something more passive to operate.

@austingilbert545 2 года назад

BBQ Jesus 😂

@erikhardy7475 Год назад

And that’s why I bought the 22 inch.

@raylewis2121 Год назад

Try replacing the water with builder’s sand.

@SmokeTrailsBBQ Год назад

What's a bark shark?

@raylewis2121 Год назад

@@SmokeTrailsBBQ Bark Sharks are folks who love the beef or pork bark created by the cooking process 😊

@ncooty Год назад

@7:51: In what way is that a low-oxygen environment? The vents are fully open, the briquettes and wood chunks are sitting on an open grate, and they're in the middle of a chimney. If you're going to close the grates, then it's weird to talk as if you're trying to get efficient or complete combustion.