Choice Brisket on Weber Smokey Mountain | Detailed Tutorial
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- čas přidán 30. 06. 2024
- Smoke brisket like a Pro with this step-by-step tutorial. You'll be making tender juicy brisket in no time! Timestamps for sections of the video are provided below.
0:00 Intro
02:38 Setting up the WSM for Minion Method
09:53 Injection the brisket
11:44 Making a homemade rub
14:36 Let's put the brisket on the WSM
16:03 Checking at 2 1/2 hours into the cook
21:13 I answer your brisket questions (Q&A)
39:36 Checking at 3 1/2 hours into the cook
40:59 Checking at 4 1/2 hours in
42:26 Wrapping the brisket
47:31 Checking at 6 hours
53:19 Testing for tenderness
56:01 How to rest a brisket
57:39 Slicing some fine brisket slices
1:03:33 Final taste test
Items used in this video:
22.5 Inch Weber Smokey Mountain
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Pork Belly Wood Works (Cutting Boards)
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Arbor Fabricating:
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Absolute legend. Watching this bloke cook and how he gets on a personal level with everyone is therapeutic. Keep it up champ 👍
Thanks for the kind words Adam! Cheers brother!!
Legend has it, everytime T-Roy says "Weber Smokey Mountain" a Weber marketing rep gets his wings.
It would be a dangerous drinking game
No one can say Weber Smokey Mountain quite like T Roy!
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In times like this we need more of T-roys kind and positive attitude. Oh, and he's a darn good bbq cook too! Great video.
Thank you very much!!! I appreciate the kind words and support.
These videos are super helpful, appreciate you T-Roy.
I like troy cook's video
Make it rain!!!!!
Greetings from Ireland. A tip for injecting, take the broth, add any herbs or spice you want, heat in a pot, fully cool and pass through a sieve , all the flavour with no lumps.
Great tip Danny!!! I actually do that sometimes, but forgot to mention it. Can't remember everything! LOL Thanks for watching and cheers to ya from Texas!!!!!!
I'm British. Our BBQ usually means undercooked sausages and burnt burgers. My American friend just led me here, and let me tell you I am well into this, it's given me inspiration.
However; which side of foil you use is irrelevant. There's only a difference in how the foil looks because of how foil is manufactured. Other than that, great video.
Legend has it, if you say Weber Smokey mountain ten times in a row T-ROY will magically appear.
Just bought a 18.5" Weber Smokey Mountain and plan on cooking a brisket soon. I have watched many you tube videos and yours is the best one out there. Thanks for this detailed instruction video, I really appreciate your effort and time to shoot this.
'Ole T-Roy Needs to Tighten Up His Game!' I'd buy that shirt. Freaking hilarious. thanks for the detailed tutorial T-Roy! You're the best
Ha!!!! Yeah, I say some crazy stuff sometimes. At least you know none of my videos are scripted!!!! LOL Glad you enjoyed the video. Weren't you one of the guys that requested this video? Cheers to ya!
T-Roy was the first person I watched when I bought my WSM 7 months ago. Love the channel.
Although I am not a newbie I really enjoyed watching! Took me several attempts though, because my daughter kept interrupting 😅 Never mind the length, videos like this can't be long enough!
Greetings from Germany 😀
Thank you very much! I wasn't sure if folks would enjoy this one or not because of the length, but there's so much info to talk about that I didn't want to edit it down to 15 mins. Glad you enjoyed it and I appreciate you watching Grumpy!!!! Cheers to ya brother!
@@TROYCOOKS it would have suffered significantly if you had edited it down to... bite size
This is my 5th brisket ever. I've watched this video EVERY time and I'll keep on until I've mastered it. This is the greatest tutorial, and in my opinion, we should all be near our brisket-in-progress, so the length of the video isn't too long if you pause as you go. The most invaluable tool as I work towards mastering the WSM. Thanks, man, you're THE BEST!!! By the way, I've never had a failure, thanks to you.
I think this ole boy has the best tutorial videos around. Pretty much covers everything. Has a very nice voice, kind of want to listen to him. Realy knows what he is talking about.
Thanks T. Roy
That was brisket perfection Troy! The dark bark against that smoke ring and then the beautiful brisket with juices flowing out of it! What more could you ask for! Cheers brother 🍻
Thanks Rus, choosing a great brisket to begin with really helps. I lucked up and found this one that was probably just shy of making it Prime. That bark really surprised me! It darkened up really nicely in that foil. Man, that was some tasty brisket! I appreciate you watching and hope you and the family are all doing well. Cheers to ya my friend!
My Dad Phil Rogers from Phil n Florence mentioned you so many times in his videos God rest his soul. Thank you for inspiring him. Enjoying your videos now.
So sorry to hear about your Dad. I'm a subscriber to his channel and enjoyed his videos so much.
Sorry for your loss. I enjoyed his videos; they were informative. But more importantly, I enjoyed the joy that shined through.
T-Roy relaxing and cooking barefooted! More than a task, it's a way of life.
I have the 14 inch WSM. The large packets of prime brisket bust open at Costco at times so they cut em and sell em as much smaller pieces. Granted I had about 2.5 pounds of flat but I followed these instructions, rode out the stall, rested it for two hours and hit the jackpot for my first ever long smoke brisket. Came out amazing. Thanks T-Roy 🤙
I snuck away from my 4th festivities to post a THANK YOU! Your videos helped me through smoking my first brisket on my WSM that I received for Fathers Day. Your videos (inc your trimming video)helped set realistic expectations for newbies and addressed a lot of questions/challenges as I encountered them. My first brisket is pretty good and now I feel encouraged to continue. -I am a new fan.
I appreciate you taking time away from your family to say thanks. I’m happy your brisket turned out nice and I know it’ll get better with more practice. Tell your family hello for me and I wish all of y’all a Happy Independence Day!!!!
Good to see you back T-Roy. Brisket looks great and glad you are feeling better!
T-Roy was the reason I bought my WSM 2 years ago and how to use it properly. Now my family and friends enjoy great backyard bbq! Thanks T-Roy
Thank you T-Roy for all your videos! We use them in our fire house all the time for some good eatin’!
Good man T-Roy keep the great cooks going
Great video, especially when sitting at home during this COVID-19 crisis, so don't worry about it being too long.
Thanks for all the tips&tricks and be safe!
Greetings from The Netherlands.
Love the wind chimes!! Yeah and the tutorial is very insightful and elaborated!! Thank you sir!!
Thanks Troy! It is great to have your Q&A again. Cheers!
Love the long video format. Gives me something to watch as i’m out here since 5am smokin a brisket on the ol stick burner for 10 hours! 🍻✌🏽 Oak logs on a packers brisket! Cheers from Michigan!
T-Roy you are the man! Been watching your videos now for a month or so. You helped me decided to get a WSM. And tmrw I am cooking my first brisket! I’m a Firefighter from Fl and looking to get on your cooking level!
Thanks so much. Just got a Weber smokey mountain and have been watching your videos for ideas. I really appreciate the help, and all the tricks you use have been very helpful
Very good, detailed video. I really like the tip about tilting the meat with the wood chunks to force the pooling liquid to run off!
I just got my WSM smoker! Looking forward to using it. Thanks for your awesome videos!
Congratulations Robert! You’re gonna love it! Just remember that it’ll run hot and be hard to maintain temps the first handful of cooks. Cheers brother!!!
Had a huge success after learning from T Roy, brisket was just fantastic. Wife loved it, very well explained video again mate. Thanks T Roy.
Great video T-Roy, I needed a brisket tutorial specifically for the WSM. Awesome stuff
You are the first person that I have ever seen that understands the insignificance of the smoke ring.
Great video, long, but I learned a lot more than normal due to the length. Miss your Thursday chats. I would love to see more long ones like this.
Troy if I ever get to cross the pond over to America, I have to come and say hello. It's worth buying a flight from England just to stand at the end of you road and smell what your smoking. Great video again my friend...
Watched a couple of your smoked brisket videos since receiving my new Weber SM this week. Excellent tips and advice. Will be attemptin my first brisket this coming 4th Holiday, thanks to the information from your vid.
T-Roy, thank you for sharing the details. I plan on embarking on this very recipe tomorrow morning!!
I am so lucky I found your channel. Thank you for an outstanding experience. You are very easy to listen to and explain your methods slowly. I have just ordered this smoker and can't wait to start. Keep up your awesome teaching. Appreciate all your time and info. Thank you.
I appreciate you checking out my channel and thanks for the kind words. My goal is to teach instead of entertain.
T-Roy thank you sir this video helped me make a beautiful brisket for my family on the 4th with my new WSM 22. Thank you again!
Happy to help a brother out and I'm thrilled your family enjoyed some fine eating!!! Cheers!!!
Wow! This is the first video I have watched on this channel and I really enjoyed it !
Troy I very much appreciate your videos and the teaching us new folks... This newbie thanks you for your time and sharing your knowledge...
Bob Cooney
Salt Lake City Utah
I know it’s not so new anymore but man, that’s a great theme song!
Thx.. Great instructional vid for beginners like me!
Awesome Channel! Learning lots from T-Roy! Had the opportunity to go to Austin last year and got hooked on smoked meats.. So much so that I got the WSM for my family as my Bday present this year! Thanks T-Roy for all the tips and info - from Ontario, Canada!
You make the ABSOLUTE BEST 'down-home,' most informative videos, Roy! Thank you!
Another great video. Making a brisket tomorrow. Thanks for the tips!
Wishing you a fun and successful cook Eric! Keep that smoke rollin' brother! Cheers!!!!
While injecting “It’s kinda skeeting everywhere “ 😂
Watched it all! Great info! Much appreciated. Smoking my first one in a couple hours. Starting early.
WOW! Thanks T-Roy, Ive been struggling to get my brisket to come out like yours. I'm going to try this out next weekend!
Unreal mate you have a fan base here in Australia!
If you start with a clean water bowl and add water then when the cook is done you can save the water as a smokey flavored Au' Jus.
Good to see a good ole T-Roy Cooks video,. With q and a and a few drinks, and of course a brisket!
Thank you! This video helped me make my first brisket yesterday. Picked up a used WSM and followed your video. Turned out fantastic!
Timestamps for sections of the video are provided below.
:40 Choosing a brisket
02:38 Setting up the WSM for Minion Method
09:53 Injection the brisket
11:44 Making a homemade rub
14:36 Let's put the brisket on the WSM
16:03 Checking at 2 1/2 hours into the cook
21:13 I answer your brisket questions (Q&A)
39:36 Checking at 3 1/2 hours into the cook
40:59 Checking at 4 1/2 hours in
42:26 Wrapping the brisket
47:31 Checking at 6 hours
53:19 Testing for tenderness
56:01 How to rest a brisket
57:39 Slicing some fine brisket slices
1:03:33 Final taste test
T-ROY COOKS God bless you and your family. Please take this effort in future videos of your other cookers. Particularly your offset.
@@joebaptista3682 Thanks Joe, I appreciate the request and I'm glad you enjoyed this style of video. I appreciate you watching brother! Cheers!!!!
Know it’s alot of work on the time stamps bit Very Much Appreciated 😁👍
T-Roy,
What do you think about separating the flat from the point. Then getting rid of all of the external fat. Do this to get the maximum amount of barkage on both pieces.
I've always loved your videos but this one is perfect! Love the timestamps! Great stuff T-Roy!
Newbie bbq'r here, I feel I've learned so much about it , just in this one video , and not just for smoking brisket , it seems a lot of the principals should hold over for lots of different cooks , only question I have for you right now, is about smoking on an average charcoal bbq , wood chips , in a smoker tube , do we soak them , yes , no , situational , and reasons ? ( I'm going to ask you this in a newer video too in case you don't see this , so if you see my name again you don't have to answer twice !
Use chunks, chips burn to fast. Ok for say a smokey joe also soaking is not a good idea. I use a kettle for smoking and use chunks, depending on taste you want start with one chunk
@@mckeon1960 Thanks for that , I'll see what local shops have in stock ! I tried chips in a smoking tube ( dry ), and even then they didnt last all that long
I recently got a WSM and your videos have been extremely helpful. I love the genuine personality and big heart you bring along with the info/education. Cheers brother!
Man! What a great guy you are. Thanks for the Q&A
Hey Brother, I’ve watched this video several times not because I’m thick but to soak in all the info you give. I’ve smoke many briskets myself there are several of us in our men’s ministry who cook for our church so you can imagine guys are always watching how each other’s doing. Most of us use offset stick smokers and one of the guys is using a pellet grill (I always tell him he cheats) but what I’m most interested in is your multiple probe wireless thermometer. I use a single probe to monitor grill temp Incase I need to adjust air or fuel, I’d really like to have multi probe. Because we do lunches we typically cook overnight which means up and down unless you’re using a pellet grill (why I say he cheats..;-) I typically use mesquite charcoal with white oak for briskets however after watching your videos I’ve backed off the wood and started using the blue briquettes to reduce the depth and strength of smoke with success. I also use beef broth to inject adding a little garlic. Oh and after smoking I always put a plate together and take care of my neighbor Mrs Wilson who is a wonderful lady who knows when I’m doing the magic! God bless and thank you for sharing your experiences with us who are watching.
Hey brother, if you check my ThermoWorks links in the video description, you’ll see the Smoke X4 which is the 4 probe base I use. It has a much better WiFi range than the older 2 probe original Smoke. Tell your cooking buddies hello for me! Keep that smoke rollin brother!!!!!!
Wow! What time is dinner? LOL! Looks great. Your channel is rocketing!! Congrats.
Come on over Tess! I’ll cook up some chili for ya using the brisket leftovers!!! You’re doing very well yourself. Thanks and congratulations to you as well!!!!
@@TROYCOOKS Thanks! My channel has been the same for 2 years...can't seem to get the momentum like most. My channel is dry and I understand. Take care and keep rockin!!
Ya your doing great man. Truly no hate. But if you say Weber one more time. Either I’m ripping my teeth out. Or making my friends become alcoholics! 😂
We get it!! 😂
Always cool to watch some brisket cooks.. Never gets old.. Thanks for showing and doing a few questions
T-Roy, you've got a real talent for this stuff. Just started using a WSM and looking forward to some brisket once the winter is over. Cheers!
Hi T-Roy. Great video 👍🏻👍🏻👍🏻👍🏻👍🏻 greetings from the Netherlands.
Greetings from Texas Marco!!!! Cheers my brother!
Hello im dutch .live in conne ticut
I smoked two pork butts on my 22” Weber Kettle using Post Oak, and they tasted like they came right out of Austin. You an do it. Yes you can.
Good to see a video by you Troy! Actually the Q&A was very cool. Look forward to the Live chats again. Stay safe and healthy!
Just perfect for a newbie. Just got my 22.5" WSM and I really appreciate the info. All of it. Gonna do another cook or two of ribs and maybe a chicken and butt before my first brisket. I have enjoyed watching all of your informative video cooks. Keep 'em coming. Thanks much.
Thank you!!!!!!
Amazing brisket! Keep it up! Great content and tips!
Love when you cook on your WSM. Your the reason why I have one and love smoking/cooking with a WSM. Another awesome video and your brisket came out amazingly delicious. Thanks for sharing cheers 🍻 brother
I watched this video twice and took notes, Cooking a choice in a few weeks, Thanks so much for the info and love your channel. Greetings from GA.
3A.M. watching your video while rolling smoke and sippin' !
I don’t even have enough friends who eat meat to justify a whole brisket. Too bad. I’m getting one. Great video. Thanks T-Roy
It freezes well and you can make tacos, chili, nachos, and all sorts of meals with the leftovers!!!
T-ROY COOKS . Great ideas. I’ll take that advice. On my way to buy my WSM. Thanks for all the great videos T-Roy. Have a great New Year. Looking forward to some more of your backyard bbqing.
👍🇺🇸 I've watched this video more than a few times now. Good tips, really helped me figure out a brisket.
That's a damm fine choice brisket Troy. This just might be the best brisket video for a beginner to watch. Really well done. Not to long at all for what you covered. ✌
Thanks David, I really appreciate the kind words brother. I tried to include everything I could think of in this video. I enjoy sharing what I've learned over the years and hopefully it will help someone out there on their first brisket cook. It does help to choose a flexible and well marbled brisket to begin with!
T-Roy
You are a south La. cajun from baton rouge possibly- good to see another cajun making videos
I grew up near Baton Rouge. I do miss the Cajun food for sure. Especially boudin! I cannot find a good brand of boudin in Austin! LOL
T-ROY is the Bob Ross of BBQ
Thanks!! Such great complete advice. I was able to successfully cook my first brisket thanks to your advice. 💪
I have had a WSM for 6 years. You the man T-Roy! Thank you for what you do! Your videos are super helpful! I also just ordered the charcoal assembly and minion starter basket you used.
"Always with a beer or whiskey" automatic fuckin subscribe
Take a shot every time he says “Weber smoky mountain”
Thanks so much for putting this tutorial up, this must be the 10th time I watched this. One of the best tutorials on CZcams for smoking a brisket! Just wanted to drop in and thank you for all the work you put into the video, it is appreciated!
I own 3 of the 22s, cook constantly for me,family &friends. I've done 4 competitions ( came in 3rd on brisket against some pro teams) . Been following you on Facebook, Instagram & CZcams for a few years. And still you taught me even more. Thanks for sharing your information!!! Always eager to learn.
Hey t-roy have you put the cylinder and lid part of the smokey mountain on the bottom have of the weber kettle. Now it's a smoker with wheels and if lifts it up higher
"skeetin' everywhere" :D
Haha bro I had to rewind to make sure I heard right
T-Roy, thank you for everything you do!
Getting ready to smoke my first brisket this weekend and I cannot thank you enough for this video!! Appreciate you sharing all the knowledge. Definitely subscribing!
Never thought I would hear you say skeet.
Hey T-Roy - smoking first brisket Sunday. Do you soak your wood chunks?
Well - I made so many errors. My meat got ashy. It also has an acrid bitter taste. It also had some chewy spots and a few tender spots. Wasn’t pleased with it at all. Trying not to get discouraged!
This is the most authentic channel on youtube. Appreciate you Troy. Keep doing your thing.
Thx for taking the time for this GREAT VIDEO. Just bought a diff brand but essentially the same smoker using your tutorial(for the most part) & my brisket turned out pretty good for my 1st time smoking anything meat wise🤣🤣🤣. Thx again! & I shared it (the video) with my brother too.
How did you get that brisket for 48.72 ? I bought a 9 1/2 pound prime brisket for 82 bucks ....
This is choice not prime… half the price
My wife Lou just saw the thumbnail for this video and she said "What the fuck is that, is it a fuckin big rock on a plate" haha women hey😂😂😂😂😂
Trash
Great video, helped with my first brisket. Thank you for taking the time to share this information.
Mr Roy,your videos are like be on cuisine school,you explain everything so good that anybody can be a chef
Hey T-Roy, why do you say you can’t get a smoke ring with a WSM? I’ve been smoking on WSM’s for over a decade and I get a nice thick smoke ring on mine. No MSG ever. Let me know!
It also depends on how much smoke you put on the meat and if your meat is cold when you put it on it will also develop a better smoke ring.
T-ROY COOKS yes! That explains it brother. I always put my meat on cold before the smoker gets up to temp. I like letting it all come up together. Thanks for the great videos!
Can anything else other than cold meat/msg/ curing salts help the ring? Been on my WSM 10+ yrs and every once in a while I get something more than an 1/8”. Thinking it’s the meat?? No fake additives used
Nobody gonna talk about MSG having nothing to do with smoke rings? I think he’s talking about nitrates/nitrites. Tender Quick doesn’t have MSG.
Would ancho chile or smoked paprika be good on brisket?
Yes indeed, Chile would give great flavor!
The dog started showing up in the video when the brisket came off the grill. I found that funny...
Im about to try my first slow cook thank you for all the advice cant wait to give it a try
Nice to see you cooking again Troy! Thanks for this. Great cook, great info. Thanks again man.
T-Roy done lost some weight.
Yep, I lost about 50lbs so far. Feeling great!!!! Thanks for watching!
He's looking great, and younger
Looks great! I think when the beard is much shorter he looks way younger as well.
I've noticed when I put the brisket fat side down on the WSM I get a great smoke ring.
If Bob Ross did BBQ....
Love your videos T-Roy. I’m a n00b and am learning a tremendous amount from you. Thanks for what you do.
Love listening to you talk about cooking, I always pickup some nuggets of info. Great video!
I appreciate the kind words and thanks for the support! Cheers brother!!!!