Beginners Guide to a Hot & Fast Brisket on a Weber Smokey Mountain
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- čas přidán 5. 09. 2024
- Today we are cooking a hot and fast brisket on a Weber Smokey Mountain. Let’s start with trimming.
Trimming:
1) Trim off any excess fat or silver skin from the meat side of the flat
2) trim the fat cap down to 1/4” on the flat and completely remove it from the point
3) trim off any discolored meat
4) trim the deckle fat down to desired level
We then seasoned the meat with 4 parts kosher salt, 3 parts black pepper, and 2 parts granulated garlic and put it on the WSM.
Running at 325 degrees, it cooked unwrapped for 4 hours, wrapped with 1.5 cans of beef consumme for 2 more hours until it proved tender.
Rest it for an hour, slice and enjoy!
Good job - really appreciate your explanation of the trim. I'm a smoker noob and it's good info - thanks!
David G thanks David! Let me know how it turns out when you give it a shot!
The brisket cooking video was good, but the thumbs up if for the kid's smile on the 4 wheeler!!!! 👍
Haha best part of the video right?
@@HoundHogsOutdoors Nothing better than a kids smile on a 4 wheeler or dirt bike!
I love your Chanel I did my first SCA last year here in CA and doing more plus some other bbq comps this year and you have taught me a lot. Just got a 22” WSM I’m doing yo for future comps!
Nice Joe! I love our WSM. You gotta order an aftermarket door!. It’s a game changer for a WSM.
@@HoundHogsOutdoors just did along with larger charcoal ring
See. I wrote that comment about not trimming all that fat b4 he said it was dry. I seen it coming. He trimmed wayyyyy to much. Actually i normally do not trim at all on hot and fast, fat side down, no water pan, no heat deflector. Takes 6-7 ,hours @300 degrees give or take an hour.
Wow this was great
Thanks Mark!
Pour some tallow in there it helps greatly
Yep! Done that since then. This was before the tallow took CZcams by storm!
Great video bro
Mr Keepem Krispy thank ya!
brisket is looking good! Did you ever measure briskets inside temp before wrapping it?
DK K it was about 165. I just know that from experience. I don’t wrap based on internal temp. I wrap when my bark is set and the color is where I want it.
I'll subscribe.
Great videos wish you could pay attention more videos like this.
Thanks MoTown Cooking !
Did you put water in the water pan?
I didn’t. We don’t usually put anything in the bowl. We spritz to keep the surface from getting too charred or dark.
Great job. Good information. New subscriber.
Was wondering why you placed the brisket on the lower, then saw the mac n cheese!!!! Would love that recipe if you're willing to share...
WookieLove1 honestly I don’t remember! I just threw it together.
I will try to remember here:
1) 32 oz of dry macaroni shells cooked and strained
2) one stick of butter
3) 1 pack of cream cheese
4) at least 3 bags of shredded cheese (whatever flavor you like)
5) milk (you will want to add some to start and add more as it cooks to get it to the consistency you like)
6) some good SPG
7) I didn’t do it here, but I like to add some diced green chiles
8) if you want to top it with bread crumbs you can
@@HoundHogsOutdoors Thanks! It looked like you took some time on it. I've been hunting the hands down, killer mac n cheese recipe to go with BBQ. I know the brisket is the star of the show, but your mac n cheese looked great too and caught my attention. Thanks for the recipe.
Great video just got my 1st 18 WSM looking to do a brisket and pork belly bites at the same time any tips watching from Ireland
Awesome! What’s your plan for the brisket?
Nice video. Did you use the water pan?
Neal Katz I’ve never actually used the water pan in the WSM. I leave it in, but it’s empty. I spritz to keep my bark moist and have never seen a need to fool with filling that thing with water. The only benefit that there might be is it might make the temps a little more consistent, but I haven’t had issues with that.
I wouldnt have trimmed nowhere near that much fat off on a hot and fast. U need that fat hot and fast