How To Smoke A Brisket - Hot & Fast Brisket - 4 1/2 Hour Brisket
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- Опубликовано: 1 июл 2024
- Thank you for watching my how to smoke a brisket hot & Fast video. I smoked this brisket in only 4 1/2 hours using my new Pit Barrel PBX drum smoker. The total cook time was only 4 1/2 hours which is a personal record for me on smoking a brisket. The flavor of a hot & fast brisket is totally different than smoking a brisket on an offset smoker. The flavor has a smoky backyard flavor that I really like.
Thanks for watching
Smokin' Joe
#pitbarrel #pbx
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SPG MIX RATIO
3 CUPS COURSE BLACK PEPPER
1 1/3 CUPS KOSHER SALT
1/3 CUP GRANULATED GARLIC
1/3 CUP PAPRIKA
1 tbsp Cumin (optional) 
Хобби
Thank you for watching my hot & Fast brisket cooked on a Pit Barrel PBX. Check out this video where I cooked some fajitas on a Pit Barrel. ruclips.net/video/F3wFFDaaH18/видео.html
Which do you like most gateway or pit barrel cooker
What are the rods for? I can't really tell why you put them in there. I could see hanging sausages and stuff but for this it doesn't seem to have any use.
@@aaronkraft3097 I think the rods are how the Pit Barrells control temperature.
@@aaronkraft3097 Reply is 1 year in the making :). Am just now watching this video. The rods are for hanging various items (ribs from hooks, baskets for veggies, other hangers for chicken or sausages. They also are designed in the airflow of the barrel.
The Pit Barrel kicks ass!
Someone give this man a medal for spreading such amount of happines and great work all over the world!!!!!!
Always great content and plenty of useful tips! Helping me to up my smoker game, thanks!
Looks great!! Love your videos. You’re definitely helping me step up my cooking game
Thank you Sam!🤘
I like this guy. Your the kind of neighbor that could really bring people together for a good time with great Texas BBQ. Thanks buddy.
Yes sir, thank you!👍
"ho~ Juicy. She's making noises" thanks to you, my family doesn't believe I'm watching how to smoke a brisket video. Thanks
🤣 Funny stuff. I appreciate you watching Elliot. 👍🏼
Lmao 😂
literally just repeat the part where he said it and show them
Great vid Joe. Its always nice to see good brisket cooked on good ole tried and proven hot coals , It looked great
Ok,this is the brisket I want for Christmas.....omg..perfection
.
Hey Joe, great video. You really know your stuff, lots of pro tips at every stage. Especially on preparing the cut, I’ll take more time doing that in future. Keep them coming Steve
Great recipe, more importantly though, I really appreciate RUclipsrs, especially you. Joe, the teach people, your skill sets and impart your knowledge.
You know the words Texas and brisket will ALWAYS get a thumbs up from me. I love this video. ❤️
Love it brother. Just did my first Brisket, took me a little longer, the fam loved it. (Always doing steaks and ribs) ready for my next brisket!
Yummy 😋😋😋😋🤙 we love your show and thank you Joe
I always enjoy your videos man and learn something along the way. Thank you
Great Joe . I will be trying this
Looks good Joe I love this channel everything you make looks delicious real Texas BBQ keep up the great content
Man, when he tore apart that slice of brisket at the end, I got such a wave of saliva I accidentally dribbled on myself. No joke. It looks so good!
I love the 14 inch slicer. Great knife for brisket. I have the Wusthof version. Probably very similar.
the PBC is the absolute best bargain in smokers. Great company, awesome ppl. Fantastic product producing great results
Excellent looking brisket. Nice and tender. Cheers, Joe! ✌️
thanks bro. for the great videos learning so much
Looks absolutely perfect Joe! Happy Easter to you and yours!
You make trimming look easy, I’m not anywhere near being as skilled as you are! Thanks for your videos Joe! I pretty much watch them all ❤
Thank you buddy. 👍
Hey Smokin Joe! You the man! You're the first to rock the PBX!
🥰🥰🥰😍😍👏👏 Thanks Joe, another sensational trim, cook and mouthwatering tutorial ❤🧡💛💚💙💜
Great video for us beginners thank you
Joe, you are the best!
Nice blades, Joe! Just when I thought I had everything I need (I do) you bring out those knives and mess up my mind! Happy new year!
Happy New Year buddy! You can't ever have enough knives. 😁👍
😮Mega Tender😮
Hey joe just bought a barrel smoker and im trying this brisket technique this weekend and im just curious did you end up adding more charcoal or smoke chips or anything during the cooking process also can this work with regular charcoal?
Excellent Joe! I’m getting one of those barrels bro!
Brisket perfection - I like the way you separated the point from the flat and Trim the fat out- will have to try that.
love this guy
Looks awesome Joe.
I got hungry in an instant. Love it!
Looks delicious Joe👍🏽
The cowboy burnt ends are killing me here! They are so good. Nice one joe!
Very nice Joe!! I think this is the first video of the PBX that I have seen. I know I love the PBC, so that beast has to be awesome as well! Good looking brisket for sure!!
Hey Mark! I think it is the first cook on the PBX on RUclips. It's a pretty popular video. Thanks for watching buddy 👍🏼
Smokin’ Joe is what is known in the Latino community as a “Chingon”
Best BBQ content on youtube Joe!
My goodness. I’m drooling 🤤
Grab a towel and control yourself.😁 Thanks for watching.👍
I burned my first and last hot and fast brisket I tried on my WSM.. along with my hands 😂 but man, yours came out great! Makes me want to try again 🤠
Love the pit barrel! Just got the PBX and waiting to get it fired up
Awesome as usual
Nice Joe. Looks delicious. Still never tried hot and fast. Awesome cook.👍🏻
I told my wife I need one for Christmas, she said Christmas and birthday. I said deal lol. Great looking brisket. ✌🏼
Maaaaaan, just drooled on my iPad! Earned yourself a new sub with this vid.
That smile when you tried burnt ends
Great video
They were heavenly
every now and later. I come back to watch this
Thanks for watching 👍🏼
"There are edge police watching" 😂🤣👏 Awesome trim and hot & fast cook! 😋🔥🍻
They're out there. Thanks for watching Fritz👍
Love it!
Unbelievable yum frickin yum!😊
I’ve never had this happen before but my brisket stalled at 133°. I’ve had them stall around 150 but not that low. Seven hours on the smoker I pulled it off wrapped it and put it back on. Only time will tail how good it’s going to taste.
Oh my goodness, that brisket looks delicious and I didn’t know a brisket can be smoked in 4 1/2 hours. I gotta try this method.
That knife roll is very Dexter-esque. Great video I have to give this a try!
It's nice! Thanks for watching 👍🏼
I know a smoke ring is just aesthetically pleasing, but I'm impressed at the smoke ring you got going hot and fast. I've always heard that hot and fast won't produce a smoke ring, but you proved that theory wrong. Excellent.
Thanks Tim. The only time I didn't get a smoke ring on anything was on my Yoder Flattop charcoal grill. I set it up a a smoker and the meat had zero smoke ring. Really flavorful though. 👍
I never heard that , I always use wood chunks when I grill normal not smoking and I always get that smoke ring
That was awesome... Smokin' Joe, thank you for the post. I have the original PBC....Can't wait to give a brisket a go. I've cooked pork Butt and pounds of ribs and chicken. To be clear; the Pit Barrel is NOT a smoker.. Unless you have one and have learned how to slow the coals down.....trying to reach 110° (maintain) you could snuff the coals. The PB is a convection cooker...
I have truly become a fan of Texas Style BBQ
Omg, looks so delicious
Thank you Felicia! 👍
holy moly
that make me hungry
good work !!!
Thank you for watching 👍🏼
Wow Joe another great cook, 41/2 plus wait time 5.5-6 hours looks great and I bet it taste even better.
thanks for the Great Vids ..
It was so tasty. Different flavor than a traditional brisket and we loved it. Thanks for watching.👍
How many pounds?
Dang Joe you brought out the "HARDWARE" LOL 😆 😂. Fantastic looking Brisket 👌. Cheers!
Brother Stephen! Sure did my friend.👍
I actually think hot and fast is my personal way to go. Awesome vid sir!!
Thanks Myles!🤘
Thanks for your video. Regards from Australia 🤓🇦🇺🇺🇸
OMG!!!! Beautiful Joe!!! Cilantro makes everything wonderful!!! And I def bet everything smells great….yyyyyyyyuuuuuummmmm-OOOOOOO!!!! Once again….wish we were closer!! I’d share my Italian meatballs in Sunday sauce for that 🥰❤️👏🏻👌🏻
Damn that looks incredible thank you for bringing it to us my problem I have low patience for slow cooking but I’m working on it - all the best to you !!
Thank you Vern. I appreciate you watching.👍
You Do such an excellent job Wow 😊
Bomb brisket Joe congrats 👏 on the 100k
Good stuff, Joe. You should try hanging the brisket in the PBX, it works great for me every time and you don't have to flip it over, rotate, etc.
I'm going to give that a try soon. I appreciate you watching Justin.👍
That was Very Nice.... Thanks
I appreciate your video, thank you
Thank you for watching 👍🏼
Looks delicious Joe
Thanks Dean!👍
Nicely done. That PBX is a beast!
Thanks buddy! This new PBX definitely runs hotter and I like it. 👍🏼
Thanks I learn something new
Excellent looking brisket bro, that PBX did a nice job.
Wow looks delicious Joe.. I have a question for you now that you cooked on your new PBCX, if money was no option which would you buy, the PBCX or the gateway drums?
Great video!!!!
looks fantastic... I have to try this with small briskets I get as they have dried out far too quickly when trying low and slow.
Thank you! Give this method a try and save the juices. 👍
I found you when i was learning to make sausage and followed. I never realised how much i didnt know about bbq. Currently looking for a smoker for my dad and I as we miss bbq from back home. We live in maine now and are from kansas.
Very nice! There's a little smoker company out of Kansas named Yoder Smokers...definitely check them out. 👍
Looks like a great cook from this screen!
Thank you!👍
Wow that looks delicious Joe and man it was quick. Beautifully done mi hermano! I’m going to try this in my 22 WSM sometime. Thanks for sharing.
Using round magnets on the outside works really well
I've used them on my other PBC. 🤘
Nice job Joe!
Thank you. 🤘
Choice brisket in CA is $10.99 a pound currently. I love TX. We love Pit Barrel. I am the edge police...and you did a fantastic job. I see one of our stickers on your spritzer. Fantastic cook brother. That was awesome.
Wow, only $3.50 a pound for a prime brisket in Montana
Wow that's pricey Josh. I want to see a badge buddy. 🤣 I appreciate you watching and yup, your sticker is my favorite one on my spritz bottle. 🤘
Mannn! That sounds like a Rodeo Dr brisket. $3.39/lb this week in TX (limit 2). Got one for a b-day party. ✌
@@djmaxxhtx that's a deal!🤘
What temperature are you aiming for in the smoker?
Вы крутые чуваки! Готовите очень вкусно! У меня прям мечта побывать в Америке и попробовать настоящий брискет! Удачи вам парни!
You are cool dudes! Cook very tasty! I have a dream to visit America and try a real brisket! Good luck guys!
Thank you Red! Hopefully you can visit America soon. 👍
Did anyone else almost want to call the police when he put the mustard on a brisket? Lol, seriously a great video, just one of the great debates as to whether brisket needs a binder or not.
never get tired of watching a brisket video. they all ways do so good on views. great job, joe. but i stay low and slow lol
Thanks Scotty!👍
Have you tried this on chuck roast? Just bought a 4 pounder and would like to try this method on my WSM, unless you have a better recommendation. Also, how far away are the coals from the 2 rung grill grate on the PBC?
ну очень вкусно . thank you.
Amazing
That brisket looks great! Man so juicy.
Thank you for watching 👍🏼
I’m trying get some, that looks so good !
Thanks Ace. 👍🏼
Looks amazing. Kinda new to smoking. What are the rods for? To retain heat?
Thanks for watching Tyler. The rods are part of the exhaust system that control the amount of smoke/heat that escapes. They also serve as a place to hang your food with the supplied hooks. 👍
Hey joe what temp is your barrel set at?
I like the way you cut the meat😊
Man, I love your Dalstrong knife setup. Could you list what your set consist of?
It sure looks a lot better than an old Smokey! Now lining up 4-6 chix hanging from the rack has impressed me. Joe, when you get a chance, update us on the gradient heat in the barrel. I was thrown back to a time how they cook pigs over open fire with "spinners" in a 3 sided pole barn.... also if you would, does it have multiple rack settings? Thanks again for your great cooking video's.
Been a while since I seen a hot and fast. Nombré shudup. Joe getting in done.
No kidding Javi! Me too bro, it was a thing back in the day. Thanks for watching bro!👍
Hi Joe! I have a Cotton Gin barrel smoker (The Reaper) and I want to do a brisket this weekend or next. I have a heat diffuser, and my plan is to put a water pan on top of the diffuser. I want to go as slow as possible (225 to 250) until wrapping in paper / tallow. I *think* the water pan will help with maintaining a lower temp and will add plenty of moisture. I've not been able to find any BBQ guru's on youtube with this same setup. I have a rather expensive 17lb Prime from Costco. My only other option (at this time) is a 26" Webber kettle. Am I crazy for thinking I can pull this off? My apologies to all for the LONG question. Cheers, Joe! Really enjoy the way you impart knowledge in these vids. You have a great delivery. Thank you.
Awesome brisket👍
Thanks so much Bobbi. It was so flavorful. 👍
That apron looks sharp Joe!
Thanks Kevin. That's my Dalstrong apron, I really like it.👍
Great looking meat Joe! Great cook!