Holy cow, and I mean that literally!!! Brother James, you knocked that brisket out of the park!! Nicely done and I love the longer how-to videos!!! Thanks brother!!!
dmmmnnn, Brotha James! When you said you had a vid on trimming a brisket, I didn't expect it to be so detailed. I love it and this gives me the confidence to trim my own. Really appreciate this!
You were wright to include the trimming, I for one never get tired of watching the trimming. I always pick up something new, such as your scissors tip. The brisket looked perfect. Rock on.
That was some fine looking brisket. I just received my WSM in the mail. I can't wait to get my WSM cranked up. Thanks for showing the trimming. I learned a good bit.
I like the fact your showing how to do a brisket from start to finish. I've learned a lot from you and T-Roy about this cut of meat and my friends and family all enjoy the results.
When you separated the two muscles, it was like a waterfall of juices cascading down the side of a mountain. Excellent cook! It's all in the rub... Thanks!
I I watched the whole video and I'm glad you showed the trimming and everything because that's something I really need to work on with my briskets! Awesome job once again 👍👍👍
Prepping is important James...appreciate it....all part of the cook....and thats what I like is the technical part because the method results in the end....please keep it up...
Good job Buddy. I have the same Webber smoker, however I still can’t get my brisket to come out like yours did. Oh well try try try again! Until I get it nice and moist! Someday! 😫😫😫
Super thumbs up....this video was very detailed and I want to thank you for the extra tips. I love brisket but kinda shyed away from actually making one. Im going on vacation in Louisville in a couple weeks so I will have plenty of time to do one. Absolutely great video man...I really appreciate you and Troy. My smoking game has gotten extremely better over the past couple yrs. Thank you so much man. I really love the "straight to the point" detail on how to do this....10 out of 10 brother!!!
The video was awesome. I personally can sit for hours watching you and other youtubers cooking. I got a special Brisket cook coming up for a terminally ill friend and I hope it turns out the same as yours. Thanks again
I've got 7 webers and not one of them is a WSM and that ain't right! I think a WSM is gonna be my next purchase! Great looking briskets. I love watching your Cooks!!!
You need some Old Hickory knives. Sharpen them and they will hold an edge. Cheap but great knives made 1800 style with high carbon which makes a knife hold a great edge. Loved your vedio!
James you out did yourself on this video buddy. I agree with T-Roy I love the longer DETAILED video. I would love to see how you trim up a competition brisket. I did just what you told Lyle to do.......I made myself some popcorn and a cocktail then I sat back and truly enjoyed this video. Watching you take that first bite made me want some brisket.........NOW! great video my friend.
Ricky Valentine Howdy Ricky! I usually get them from H-E-B. Sometimes from Walmart. For competitions I get them from a buddy who has his own BBQ joint.
Great vid, thanks! I've already bought an 18" and wishing I had gone with the 22". I bought it to make brisket specifically for just 2-6 ppl. Is the 18" just too small for brisket?
SHit' that looks like it was sweating it jazz off. Dam at first I thought Dam, he forgot to trim the fat, BUT now hell I think it made this that juicy. But sir. that darn log ya had in the hopper....hum. I get great smoke with 4- chunks about 4x4 size. any hows, That looked AMAZING. keep on smoking.
Thanks Jim! What I failed to mention in this video is that I did remove that log after a couple of hours. I knew it was too big but I figured I could still use it to get some smoke. Thanks for watching.
Wow...like cutting into a stream---don't know that I've ever seen a piece of meat with that kind of an outright swirling flow going on the inside once opened up!
Hey James, I just bought a 10 lb Beef Bottom round flat. Have you ever cooked one of these? Do you have any recommendations? Any advice would be appreciated...
Fishing with Mike Chavez I would cook it the same way I did here and just make sure to spritz it often. I use a 50/50 mix of apple Juice and apple cider vinegar. You could also inject it with beef broth to keep it moist. The flat usually has less fat content and could dry out.
So no water...what temp was it cooking at? I’ve only done pork butts and always put water in the pan. Did you put the lit coals right on top of that big chunk or to the side? Gonna try my first brisket soon and hope I can get anywhere near what you did here. My mouth was watering at that. Thanks.
This brisket was about 14.5lbs when I started & I probably took about 2.5-3lbs off. I may be doing another one soon showing how I trim a brisket for competitions. You'll probably freak out at how much I take off. I'll take a 12-14lber and trim it down to about 8lbs.
That's what I thought, I've got the 18.5, only done flats. Probably going to buy another smoker this weekend. Considering the 22.5 WSM, 26" kettle with the slow and sear, or a pellet smoker of some sort. What would you do here? Thanks again!
slattenus1 Well, I've cooked on all 3 of those pits. I would say it depends on what you're looking for in a smoker/pit. The Pellet Smokers are great. You just set the temp and it does all the work itself. And they cook great. The only issue is you're limited space wise. The Kettle grills are great. They're very versatile. You can grill, smoke, do just about anything on them. The down side is they're limited space wise as well. That's if you're cooking big meats (briskets, pork butts). The WSM are great if you're looking for something to cook a lot of meat in. I own 4 of them (1 18" & 3 22.5"). You can cook 4 large briskets or 7-8 pork butts at one time on the 22.5" WSM. All 3 are great, it just depends on what you're looking for and Way fits your needs better. I do a lot of catering so I cook a lot of meat at one time so the WSM works best for me. Hope that helps.
James. Brisket looked fantastic. Can I get your opinion of your decision of no water over water in the pan. Why? And did it work better, worse or just the way you had thought. Excellent vid.
Howdy BourbonWhiskies! So when it comes to water in the pan I think it worked better with water. In fatc, for this video I started out with no water but ended up adding water later. It helps control the temp better and anytime you can add moisture to your meat it's a good thing.
Hello James, first off awesome end product!!! I've watched 2 of your videos on briskets, this on and another one that was 19 minutes long. I would like to clarify a few doubts. First off in this video you don't add water in the water pan. Do you still put the empty water pan in the WSM to catch the rendered fat? Which gives a better result? it seems the brisket in this video w/o water in the pan has a better bark. Secondly you mentioned that you start the cook at 250 F until the bark has formed but at the end of the video you mention that you've been cooking at 230 F throughout the cook. Is it 250 F until you get the bark and 230 F once you texas crutch the brisket.? Your advise is greatly valued.
Howdy Sanjeev! So I do it both ways, with water and without water. It just depends on how I'm feeling that day. Regardless of whether or not I use water I always put the water pan in there. The main reason is it acts a heat deflector to protect the meat. I think they come out a little better when I add water thogh. You can cook the entire time at like 250 degrees (or whatever temp you like) if you want. Sometimes a brisket will cook faster then I'm expecting so I'll lower the temp if I'm needing to scretch out the cook, but you can keep the temp the same all the way through the cook.
Damn that thing was PURDY! You said you were making it for someone but the way you went in on it at the end you may have eaten that one. Hell, I'm making 1 for the 4th after watching this!
Thank you for this in depth video. The tips really helped a novice like me. Last trim I did I kept cutting away the hard fat I cut to the other side of the brisket. I had to smoke the thing in 2 parts. I wonder if this is a USDA Prime Brisket? The meat looks so good.
I don't think you can apply the rub "too early" on briskets. Other meats are different, but brisket is large enough to handle it Sometimes I'll apply the rub, wrap it in a plastic trash bag (unscented), and throw it in the fridge overnight. That allows the rub to really penetrate the meat more.
I used to rub and then wrap mine in saran wrap for a full 24hrs. The last couple I have applied the rub just before cooking and can say that it was not as flavorful. I didnt know if it was a change in my rub recipe or rubbing technique though. Thanks for the reply.
James, I haven't forgot Brotha!!! I'm sending you some stuff I've been working 16 hours a day the last several days! I'm sending the stuff soon I promise!
James, I took the day off from work and I mailed the stuff today Brotha sorry it took so long! I'll send you a email tonight with the details on what I sent!
Did you cook it to 160* or so before wrapping with beef broth and foil? And then pull at around 202ish? I'm doing my first brisket next week and hoping it comes out half as juicy as yours!
Hi Brandon! When wrapping I don't go by the internal temp, I go by the bark. When the bark is set that's when I wrap. Sometimes the internal temp will be in the 160's, but sometimes it's in the 170's or even 180's. If the bark isn't set, and you wrap that brisket, you run the risk of steaming the bark off. As far as when to pull it, I go by tenderness, not temp. Since each brisket is different the finishing temp can vary. If my Thermapen slides in-&-out with no resistance I pull it. The temp is usually between 206-210. Hope that helps.
Thanks a lot! It looks like once yours are intially on the WSM that they are covered in liquid. Do you spritz throughout? I'm not trying to get all the secrets, just always learning ;)
I actually did cut against the grain, I always do. I normally don't seperate the flat from the point when I'm slicing it, but maybe that made it look like it was cut with the grain.
Congrats Bro one if not the best Brisket video ever - quick question after how many hours or temp you wrap in foil and put back to smoker? Thank you in advance!
Truly appreciate your comment Peter One! When deciding when to wrap I don't really go by temp or how many hours it's been on. I go by whether or not the bark is set. If you look at my latest brisket video I describe this process. Basically I place my hand on the meat (brisket, ribs, whatever) and if I have a lot of rub stick to my hand it means it isn't set yet. If I don't get much rub stick to my hand that means it's set and ready to wrap. Hope that helps.
Why do you put the wood on as it comes up to temperature, and not just before you put the wood on? Does the wood not burn out before the WSM comes up to the temperature that you want?
I like to put the wood and brisket on at the same time, as it's coming up to temp, because it just gives it more time to take on more smoke. There's enough wood in there to last a few hours so it doesn't burn off before the pit comes up to temp.
I like that you smoked these on a small smoker and got some great results, how many hours did it take to smoke them? What internal temp did you take them to?
I think I got these done in about 7-8hrs. The fire actually got hotter than I was planning so they cooked faster. I normally don't go by temp to decide when they're finished, I usually go by tenderness. It's always Tenderness over temperature. The flats on these were about 208 -210 when I pulled them and the points were about 202-204. Sometimes they're tender at about 200 degrees, it just depends on the brisket. Always go by tenderness though.
Aim'em and Claim'em Smokers thanks, I have subscribed to your channel. I will try smoking another brisket, I use a propane smoker though but the technic is the same. have a great day and thanks for replying.
I grew up with family of competition cookers! It's no secret that you have to keep everything "hush hush". Great video. Big fan of your channel. At what temp did you wrap?
Hey great video! I’m looking at doing a brisket for x mas on my wsm.. Idk if you answered this or if I missed it but did you leave the water pan empty or fill it?
Hi. I know this isn't your competition trim, but when you trim the edge of the brisket for competition (16:50), do the Judges and Reps ever say that it looks sculpted?
These briskets, for this cook, cooked really fast. I think the cook time was about 7hrs. I let them rest for 5hrs. So totaly cook time was about 12hrs. I normally cook them for about 9-10hrs and let them rest for 2hrs (still about 12hrs total) but this cook turned out different.
When you did the brisket rap test with T-Roy, he used Lobel's briskets. Could you taste the difference between what you used in this video and Lobel's? Was Lobel's a better cut of meat?
Lobel's was a better cut of meat. I believe the Lobel's were Prime briskets. Even though this brisket was tender, the Lobel's briskets were more tender than this one.
Lol prime is that's what I meant , I did a prime brisket on my Weber smokey mountain it was tender and good but just to fatty , and I trimmed lots of fat heard go with choice for less fat
I don't really go by temp, it's more tenderness for me. Depending on the brisket, when I pull them they're usually around 205. But it's always tenderness over temp. I've pulled them when they were in the 180's before. Just depends on the quality of meat and how consistant the temp is throughout the cook.
Holy cow, and I mean that literally!!! Brother James, you knocked that brisket out of the park!! Nicely done and I love the longer how-to videos!!! Thanks brother!!!
Great Video, T-roy is the master of how to video but you took it to the next level James, thanks for posting this video. Thumbs up!
Great video! That brisket looked tender and juicy. Thank you for sharing. 👏😁
Thank you for watching!
Hey James! Man, that's what I'm talking about! I love watching your BBQ videos. Especially the longer, detailed ones! Thanks for sharing!
Thanks for watching Mike!
dmmmnnn, Brotha James! When you said you had a vid on trimming a brisket, I didn't expect it to be so detailed. I love it and this gives me the confidence to trim my own. Really appreciate this!
Good, I hoped it would help someone out there who needed it.
You were wright to include the trimming, I for one never get tired of watching the trimming. I always pick up something new, such as your scissors tip. The brisket looked perfect. Rock on.
That was some fine looking brisket. I just received my WSM in the mail. I can't wait to get my WSM cranked up. Thanks for showing the trimming. I learned a good bit.
Thanks Brad! I hope you enjoy your WSM. I have 4 of them myself lol
Looks delicious. I'm getting more nerve to try one again some time soon. Thanks for the carving tips too.
I say go for it. I can't tell you how many briskets I messed up in the beginning.
I like the fact your showing how to do a brisket from start to finish. I've learned a lot from you and T-Roy about this cut of meat and my friends and family all enjoy the results.
Awesome! I'm glad we've been able to help ya out some.
When you separated the two muscles, it was like a waterfall of juices cascading down the side of a mountain. Excellent cook! It's all in the rub... Thanks!
I expected it to be juicy but I wasn't expecting it to be that juicy honestly.
Great looking brisket, James! Makes me want to give it a shot.
Go for it RaleighSmoke!
Really enjoyed the video, excellent description of the trimming process.
I I watched the whole video and I'm glad you showed the trimming and everything because that's something I really need to work on with my briskets! Awesome job once again 👍👍👍
Thanks Quinn! I hope it helps you out.
Prepping is important James...appreciate it....all part of the cook....and thats what I like is the technical part because the method results in the end....please keep it up...
Thank you for stopping by and commenting Jay!
Been looking for a good video showing how to detail a brisket. Thanks James!!
TX Angler80 Hope this helps out TX Angler80!
San Antonio approves this brisket brother no complains here. Looks awesome thanks for the video. Bless
Thanks for stopping by DOOM211000! I gotta say, I love going to San Antonio. I need to drive down soon.
Good job Buddy. I have the same Webber smoker, however I still can’t get my brisket to come out like yours did. Oh well try try try again! Until I get it nice and moist! Someday! 😫😫😫
Keep at it, you'll get it down.
Coming from someone that takes traditional brisket methods serious.. good job 🖒
Appreciate it! Thanks.
Fantastic tutorial - lots of great info in here! Nice and juicy just the way I like it - Great Video Pops!
Thanks Jason! I might put up a video on how I trim a brisket for comps soon.
Love your channel brutha! I especially the longer, in-depth videos on how you prep for competitions. Keep them coming!
scooter mcgavin Appreciate it Scooter!
Awesome job my friend..I will save this video for reference for sure....
Thanks Mike!
Outstanding video brother! Thanks for doing it. That brisket was perfect and the trimming was right on point. Great video man.
Appreciate that! I hope someone finds it helpful.
great job. attention to detail. pays off . I wish I had a slice or two. cheers!!
Appreciate it my brotha!
Super thumbs up....this video was very detailed and I want to thank you for the extra tips. I love brisket but kinda shyed away from actually making one. Im going on vacation in Louisville in a couple weeks so I will have plenty of time to do one. Absolutely great video man...I really appreciate you and Troy. My smoking game has gotten extremely better over the past couple yrs. Thank you so much man. I really love the "straight to the point" detail on how to do this....10 out of 10 brother!!!
Man I really appreciate your comment Charles, thank you!
love to see the details on how to trim the brisket! much appreciated!
Thanks for watching Shane!
Excellent video.. Love the detail and close ups.
Thanks for stopping by Ron!
The video was awesome. I personally can sit for hours watching you and other youtubers cooking. I got a special Brisket cook coming up for a terminally ill friend and I hope it turns out the same as yours. Thanks again
Thanks Robin! I'm sure your brisket will come out just fine. Good luck with it and thanks for watching.
Wow Brotha, that looks Awsome!!!!
Thx Big!
nice episode Sir! i watched it all the way through
I appreciate that brotha!
OMW, that brisket is super juicy, I am sooooo hungry for brisket right now. WoW!
Love the video!!!!!!!!!!!
Brisket is my favorite.
Love what pecan wood does to the meat
I'm with you on the pecan. The first time I used it I was hooked on it.
I've got 7 webers and not one of them is a WSM and that ain't right! I think a WSM is gonna be my next purchase! Great looking briskets. I love watching your Cooks!!!
Man, I have 4 WSM's and I thought that was a lot. You definitely should get you one, they're great smokers.
Go with the 22" vs the 18". Only a difference by $100.00 if you cook larger cuts. My 18" is fine for smaller cuts of meats for two people.
I agree, the 22" one is the way to go. I've got 3 of them myself.
Oren I'm all about the 22 I want the most capacity I can get lol!
James thanks for the indepth videos! Love the competition videos and you and T-Roy! Do you have a PayPal account?
You need some Old Hickory knives. Sharpen them and they will hold an edge. Cheap but great knives made 1800 style with high carbon which makes a knife hold a great edge. Loved your vedio!
I'll definitely check them old. I'm always up for a good knife.
Great video, man. There's nothing like a good brisket.
Take care!
~Sam
Much appreciated Sam!
You damn right I enjoyed it!!! Brotha u get better and better every year...yea yea
James you out did yourself on this video buddy. I agree with T-Roy I love the longer DETAILED video. I would love to see how you trim up a competition brisket. I did just what you told Lyle to do.......I made myself some popcorn and a cocktail then I sat back and truly enjoyed this video. Watching you take that first bite made me want some brisket.........NOW! great video my friend.
LMAO! Popcorn & cocktails go great together. I truly appreciate you watching my friend.
Awesome cook brotha! Mouth is watering!
What a beautiful thing. Doing a Brisket on my WSM 18" for 2018 New Year. Peace to all and thanks James.
Mark Burrows Thanks Mark! Hope your brisket turns out great! Happy New Years to you and yours.
Looks Awesome !!!
Thanks Neil!
Nice how to video.👍 Where do you typically buy your briskets? I get them at HEB or Sam's. Again nice job, wish we had smellovision.
Ricky Valentine Howdy Ricky! I usually get them from H-E-B. Sometimes from Walmart. For competitions I get them from a buddy who has his own BBQ joint.
Thanks. I gotta home made UDS it cooks brisket well. Same cook style as the WSM. 👍👍👍
i hung in there without the popcorn. nice brisket. even though you're being secretive about the rub
I have guys I compete against that watch my channel so I gotta keep them rubs secret.
Great vid, thanks! I've already bought an 18" and wishing I had gone with the 22". I bought it to make brisket specifically for just 2-6 ppl. Is the 18" just too small for brisket?
The 18” is fine, I own 2 of them. They’re perfect for that many people.
Wow, I now know why that taco was the bomb the other day. I do vote yes for long videos that are educating.
Thanks for watching Alan!
SHit' that looks like it was sweating it jazz off. Dam at first I thought Dam, he forgot to trim the fat, BUT now hell I think it made this that juicy. But sir. that darn log ya had in the hopper....hum. I get great smoke with 4- chunks about 4x4 size. any hows, That looked AMAZING. keep on smoking.
Thanks Jim! What I failed to mention in this video is that I did remove that log after a couple of hours. I knew it was too big but I figured I could still use it to get some smoke. Thanks for watching.
Very nice and thanks for all the tips....
Thanks for stopping by Manny Johns BBQ!
No need to apologize, Great job!
I luv brisket. Yours looks really tasty. I think next time I'll separate the point and flat before I cook. Seems I'd get more bark flavor.
Thanks! You would definitley get more bark if you seperated it before hand. I prefer to cook it whole to keep more moisture in it.
@ 28:09 Man... Juiciest all GET OUT!!! Haha!!! -Sounds of happiness.
Thanks for stopping by Ron!
Wow...like cutting into a stream---don't know that I've ever seen a piece of meat with that kind of an outright swirling flow going on the inside once opened up!
Thanks for watching getter7seven!
Looks really tender, juicy and good!
Cheers!
Thanks for watching Elton!
Hey James, I just bought a 10 lb Beef Bottom round flat. Have you ever cooked one of these? Do you have any recommendations? Any advice would be appreciated...
Fishing with Mike Chavez I would cook it the same way I did here and just make sure to spritz it often. I use a 50/50 mix of apple Juice and apple cider vinegar. You could also inject it with beef broth to keep it moist. The flat usually has less fat content and could dry out.
Love that man! Great job
Appreciate it Austin!
Nice job James. Nothing like brisket. Nope, nothing like brisket. Say it again.
Thanks Randy!
So no water...what temp was it cooking at? I’ve only done pork butts and always put water in the pan. Did you put the lit coals right on top of that big chunk or to the side? Gonna try my first brisket soon and hope I can get anywhere near what you did here. My mouth was watering at that. Thanks.
The cooking temp was about 275. I removed that large chunk of wood and I put the coals right in the middle.
Interesting to see the weight difference before and after trimming. I know it would differ from cut to cut but still....
This brisket was about 14.5lbs when I started & I probably took about 2.5-3lbs off. I may be doing another one soon showing how I trim a brisket for competitions. You'll probably freak out at how much I take off. I'll take a 12-14lber and trim it down to about 8lbs.
is that a 18.5" or 22" WSM, great video, I've watched it 3 times in past month!
slattenus1 This is the 22.5" WSM
That's what I thought, I've got the 18.5, only done flats. Probably going to buy another smoker this weekend. Considering the 22.5 WSM, 26" kettle with the slow and sear, or a pellet smoker of some sort. What would you do here? Thanks again!
slattenus1 Well, I've cooked on all 3 of those pits. I would say it depends on what you're looking for in a smoker/pit. The Pellet Smokers are great. You just set the temp and it does all the work itself. And they cook great. The only issue is you're limited space wise. The Kettle grills are great. They're very versatile. You can grill, smoke, do just about anything on them. The down side is they're limited space wise as well. That's if you're cooking big meats (briskets, pork butts). The WSM are great if you're looking for something to cook a lot of meat in. I own 4 of them (1 18" & 3 22.5"). You can cook 4 large briskets or 7-8 pork butts at one time on the 22.5" WSM. All 3 are great, it just depends on what you're looking for and Way fits your needs better. I do a lot of catering so I cook a lot of meat at one time so the WSM works best for me. Hope that helps.
James. Brisket looked fantastic. Can I get your opinion of your decision of no water over water in the pan. Why? And did it work better, worse or just the way you had thought. Excellent vid.
Howdy BourbonWhiskies! So when it comes to water in the pan I think it worked better with water. In fatc, for this video I started out with no water but ended up adding water later. It helps control the temp better and anytime you can add moisture to your meat it's a good thing.
Right on, Thank you.
Hello James, first off awesome end product!!! I've watched 2 of your videos on briskets, this on and another one that was 19 minutes long. I would like to clarify a few doubts. First off in this video you don't add water in the water pan. Do you still put the empty water pan in the WSM to catch the rendered fat? Which gives a better result? it seems the brisket in this video w/o water in the pan has a better bark.
Secondly you mentioned that you start the cook at 250 F until the bark has formed but at the end of the video you mention that you've been cooking at 230 F throughout the cook. Is it 250 F until you get the bark and 230 F once you texas crutch the brisket.? Your advise is greatly valued.
Howdy Sanjeev! So I do it both ways, with water and without water. It just depends on how I'm feeling that day. Regardless of whether or not I use water I always put the water pan in there. The main reason is it acts a heat deflector to protect the meat. I think they come out a little better when I add water thogh. You can cook the entire time at like 250 degrees (or whatever temp you like) if you want. Sometimes a brisket will cook faster then I'm expecting so I'll lower the temp if I'm needing to scretch out the cook, but you can keep the temp the same all the way through the cook.
@@CentralTexasGrilling thanks for the advice. Think im going to do it at 250 F and see how it turns out.
Damn that thing was PURDY!
You said you were making it for someone but the way you went in on it at the end you may have eaten that one.
Hell, I'm making 1 for the 4th after watching this!
Well, I did have a little of it :-)
Nice video!!! Thank you very much!!
Thanks for watching!
loved the video brotha james
Appreciate it Rico!
OMG looks so yummy great job.
Aaron white Thx Aaron!
damn and that was a great walk through!
Thanks JJ! Hope it helps others.
Thank you for this in depth video. The tips really helped a novice like me. Last trim I did I kept cutting away the hard fat I cut to the other side of the brisket. I had to smoke the thing in 2 parts. I wonder if this is a USDA Prime Brisket? The meat looks so good.
Glad you found it useful. I believe this was a Choice brisket I believe.
Looks great. Im still learning briskets (cooked
I don't think you can apply the rub "too early" on briskets. Other meats are different, but brisket is large enough to handle it Sometimes I'll apply the rub, wrap it in a plastic trash bag (unscented), and throw it in the fridge overnight. That allows the rub to really penetrate the meat more.
I used to rub and then wrap mine in saran wrap for a full 24hrs. The last couple I have applied the rub just before cooking and can say that it was not as flavorful. I didnt know if it was a change in my rub recipe or rubbing technique though. Thanks for the reply.
Ive seen people Wrap it in foil and putting it back on the grill for a few hours. Whats the difference
Putting it back on the grill after you wrap it is to finish off the cook. Wrapping it speeds up the cooking time.
James, I haven't forgot Brotha!!! I'm sending you some stuff I've been working 16 hours a day the last several days! I'm sending the stuff soon I promise!
No hurry brotha, take your time.
James, I took the day off from work and I mailed the stuff today Brotha sorry it took so long! I'll send you a email tonight with the details on what I sent!
Big Timber Cool! I can't wait to try it.
Did you cook it to 160* or so before wrapping with beef broth and foil? And then pull at around 202ish? I'm doing my first brisket next week and hoping it comes out half as juicy as yours!
Hi Brandon! When wrapping I don't go by the internal temp, I go by the bark. When the bark is set that's when I wrap. Sometimes the internal temp will be in the 160's, but sometimes it's in the 170's or even 180's. If the bark isn't set, and you wrap that brisket, you run the risk of steaming the bark off. As far as when to pull it, I go by tenderness, not temp. Since each brisket is different the finishing temp can vary. If my Thermapen slides in-&-out with no resistance I pull it. The temp is usually between 206-210. Hope that helps.
Thanks a lot! It looks like once yours are intially on the WSM that they are covered in liquid. Do you spritz throughout? I'm not trying to get all the secrets, just always learning ;)
It doesn't look like it mattered because of how juicy and tender the meat was but why didn't you slice against the grain?
I actually did cut against the grain, I always do. I normally don't seperate the flat from the point when I'm slicing it, but maybe that made it look like it was cut with the grain.
Dayum yum yum. cheers.
Thx Vic!
Congrats Bro one if not the best Brisket video ever - quick question after how many hours or temp you wrap in foil and put back to smoker? Thank you in advance!
Truly appreciate your comment Peter One! When deciding when to wrap I don't really go by temp or how many hours it's been on. I go by whether or not the bark is set. If you look at my latest brisket video I describe this process. Basically I place my hand on the meat (brisket, ribs, whatever) and if I have a lot of rub stick to my hand it means it isn't set yet. If I don't get much rub stick to my hand that means it's set and ready to wrap. Hope that helps.
Man that looks delicious I'm going to have too go buy a smoker now👅
Good instructional video.
Thank you Rachel! I hope it helps someone out there.
Another great video,James. When cooking with a WSM, is aerodynamics as important it would be on an offset? Cheers.
Preston Buffington Not really since the heat comes from directory underneath. Most times I like to cook with an off set so that's why I mentioned it.
Wow!!!! Gonna get me one !!!
Nice! But that knife looks as blunt as old harry!
Why do you put the wood on as it comes up to temperature, and not just before you put the wood on? Does the wood not burn out before the WSM comes up to the temperature that you want?
I like to put the wood and brisket on at the same time, as it's coming up to temp, because it just gives it more time to take on more smoke. There's enough wood in there to last a few hours so it doesn't burn off before the pit comes up to temp.
I like that you smoked these on a small smoker and got some great results, how many hours did it take to smoke them? What internal temp did you take them to?
I think I got these done in about 7-8hrs. The fire actually got hotter than I was planning so they cooked faster. I normally don't go by temp to decide when they're finished, I usually go by tenderness. It's always Tenderness over temperature. The flats on these were about 208 -210 when I pulled them and the points were about 202-204. Sometimes they're tender at about 200 degrees, it just depends on the brisket. Always go by tenderness though.
Aim'em and Claim'em Smokers thanks, I have subscribed to your channel. I will try smoking another brisket, I use a propane smoker though but the technic is the same. have a great day and thanks for replying.
I grew up with family of competition cookers! It's no secret that you have to keep everything "hush hush". Great video. Big fan of your channel. At what temp did you wrap?
Gotta keep them secrets a secret lol. I wrapped them at about 170 degrees.
Why is that edge you cut out a no no? Is it the appearance or something else?
Aaron Ross Yes, mainly for appearance. I just like to remove anything that doesn’t look good.
Hey great video! I’m looking at doing a brisket for x mas on my wsm.. Idk if you answered this or if I missed it but did you leave the water pan empty or fill it?
Howdy Tony! I always fill my water pan. I never run it without the water. It might use more fuel but I think you get a better product at the end.
great video James. Those came out very juicy. What USDA grade where these briskets? If you mentioned that I missed it.
Thanks Jeremy! These were USDA Choice Excel briskets. I believe they're on the higher end of the Choice spectrum.
Looks good!!
Thanks Jerry!
Hi. I know this isn't your competition trim, but when you trim the edge of the brisket for competition (16:50), do the Judges and Reps ever say that it looks sculpted?
Brian De Not at all. I've never had one person comment about it.
Awesome. Great advice.
How much do you charge per brisket?
$85 for a whole brisket.
How long did you cook on the smoker? Then how long did you let it sit wrapped? I am looking for a total time frame
These briskets, for this cook, cooked really fast. I think the cook time was about 7hrs. I let them rest for 5hrs. So totaly cook time was about 12hrs. I normally cook them for about 9-10hrs and let them rest for 2hrs (still about 12hrs total) but this cook turned out different.
When you did the brisket rap test with T-Roy, he used Lobel's briskets. Could you taste the difference between what you used in this video and Lobel's? Was Lobel's a better cut of meat?
Lobel's was a better cut of meat. I believe the Lobel's were Prime briskets. Even though this brisket was tender, the Lobel's briskets were more tender than this one.
very nice video, id suggest looking into victorinox knives very sharp and good price.
I'm in the market to buy new knives so I'll definitely look into them. Thanks.
Why can't you get a smoke ring? Please let William know.
This one had a small smoke ring. Sometimes they're bigger, sometimes they're smaller.
Lol prime is that's what I meant , I did a prime brisket on my Weber smokey mountain it was tender and good but just to fatty , and I trimmed lots of fat heard go with choice for less fat
Oops! I mean when you cut the edge at an angle with the scissors.
I see were you sliced a couple times on the fat cat to keep it from curling up...good on you....
well done sir
question bro. how will they reheat it, without drying out some?
The way that I reheat my brisket is I place a wet paper towel over it when I'm reheating it in the microwave so that steam helps it not to dry out.
Great video! Is that the wsm 22? I'm debating on the wsm 18 or a pbc.
yagerpdx Yes it's the 22''. I have both and I would highly suggest spending the extra money for the 22". It's well worth the money.
Get the 22 ribs don't fit or brisket very well but ribs don't fit on the 18 at all
James were the briskets Prime, Choice or Select?
Choice
To get a better piece of beef, you'd have to be a bull!
What temp you pull the brisket at?
I don't really go by temp, it's more tenderness for me. Depending on the brisket, when I pull them they're usually around 205. But it's always tenderness over temp. I've pulled them when they were in the 180's before. Just depends on the quality of meat and how consistant the temp is throughout the cook.
Nice, which size is that WSM
22.5in WSM
@@CentralTexasGrilling appreciate it
how you like that ceramic knife?
I'm really liking them. I have a couple of them and would probably buy more.
Is it a choice brisket or premium?
It was a Choice Excel. I believe it's pretty close to a prime.