HOW TO SMOKE BRISKET - HOT AND FAST - TEXAS STYLE - ON A WEBER 26 - 5 HR'S | BBQiT
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- čas přidán 2. 05. 2019
- #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:
www.weber.com/US/en/grills/ch...
SMOKIN HOGGZ BBQ SAUCES - AND MORE:
www.smokinhoggzbbq.com/shop
BEER:
www.backlashbeer.com/
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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) 😂
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.
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 🍺
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!!!
great informative video, I especially like your down to earth approach.
That was one of the best looking briskets slices I’ve seen on CZcams. Very nice! Love that knife, too.
Dude, that is a marvelous looking brisket! Thanks for sharing
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!
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!
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!
Thanks for having a great video but also not shaky pov video. Appreciate you both
Wow...Just the tutorial I needed...Gonna be doing one real soon...Big respect from England UK...
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!
Just got me a 26 earlier this year and love it!!! Great vid man
That came out so good! I'm going to try this method next.
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!
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!
Thats better than ladies in the back ground. awesome video thanks for the tips on brisket. learned some stuff on your video. thank you!!!
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!!!
Well done! Some great tips here. Thanks for sharing.
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😂
Been looking for this video! Still my favorite Weber brisket video. Looking forward to doing my first brisket!!
Fantastic you make cooking brisket look so easy I'll probably try this later... great job.
Best one I seen done yet. Good job.
“Select, you selected the cheapest” is absolutely hilarious 🤣🤣🤣🤣 definitely look forward to trying this 🔥
Glad i found your videos big Fan from Texas here!
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
If a video makes me really hungry I know it was done right. Man, that brisket looked so good.
The Massachusetts magician!! That looks sooo amazing!!!!!
That's a WIN. Great video my man.
Awesome looking bruh !!
👍👍✌😁😉🤜🤛
Great video too !!
Way to go bro! Excellent Smoke Ring too!
+1 subs man loved it, and i watched like dozens of hot and fast brisket
Grand slam my friend. You nailed it.
Nice collection of kettles, the brisket looks great, and the beard is majestic! Subbing you now, bro!
Goo to see you back Craig. Nothing like a good Brisket.
Cheers! Great to be back and cranking out videos before Memphis in May!
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!
Definitely digging your channel! Beast Mode
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.
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
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 ?
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 🤤
Just stumbled across your channel and glad i did! Awesome work man!
Thanks bro!! Rind da bell if ya forgot!!!
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!!!!
Man I love the energy of your channel. Sure wish you were still making content. Would love to see some Weber Summit videos.
I did this on a ol smokie. Came out great with snake method.
Your the man bud! Gonna try this asap!
Watched Lump Charcoal comparison video then this and subscribed . In Texas sauce is ... Love the “Weber Towne “ backyard. And a 26” too !
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🤣🤣🤣🤣❤❤❤
I can't wait to try this!!!!
This music had some real binging with babish feels same with his editing and video quality
This is fantastic!! I'm not a fan of sauce on brisket but other then that. This is a homerun right here
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
Great looking brisket
Dude!!! AMAZING! Just subbed. Can’t wait to watch more. Cheers buddy.
Thanks bro!
Perfectly cooked. Great video
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!
Great video- keep em coming!!
thanks Eric!! Will do!!
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!
Holy production quality
Thank you for the video very interesting, you just got your self a new subscribe bud.
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?
Man, you kill it on this thing but the way you wrap it killed me lol
You are my hero bro! Nice
This channel is under subbed... really enjoyable!
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!
Looks perfect 👌🏼
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!!!
Gonna be trying this method next weekend!
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!!!
Great job on that brisket!
Thanks man, TEXAS IN DA HOUSE!
looks amazing
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!!!
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
dude that looks good AF
Love your vids... and your Grill collection ! Thats Awesome ! ... I cant help but wonder how much coin these retailers make off chargeing for all that fat ( Weight ! ) that gets trimmed off and tossed. I realize some make use of it, but most dont.
That looked really good
Great editing man.
Nice Weber collection
New sub! Love your style man. Keep on grilling. Been using a PBC but Gotta get a 26” Kettle.
Sweet man, thanks a ton yall!!! Subscribe and share!!!
I'll be showing some PBC VIDEOS soon!!
Shut the front door! Another great video sir. Your channel is going to grow. Your editing though! Great job.
LOL, YOU MADE ME ACTUALLY LOL!
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 !
wow,that was a fantastic brisket.
Thanks bro!
I got the green apple master touch. Love the colour
Love it!! Thanks!
Great job
That looks amazing!
thanks AO! I have a video coming up w the system again!!
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!
Great video! Very helpful
Exclent looks super moist
Hell yea brother, keep the 26 inch Weber fired up!
YEsss!!! Do it!!! And Subscribe please if ya haven't!!!!
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.
That looks legit😋
Thanks Hung!! Subscribed yet? !
Fantastic job!
Cheers! Sub n like if ya didnt!
Awesome!
Excellent cook king
Thansk! Sub if ya can!!
Great vid...Keep up the great work at making me hungry. Can you do ribs on a 22?
Rene Lopez sure!
If you don't have butcher paper can you use aluminum foil? Love the channel, thank you for all you do!
Probably the best looking brisket on CZcams 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+.
Amazing
Thank you very much SR!
great video!!!