I recently bought a custom built drum smoker very similar to this. I made the mistake of using a water pan on my first brisket which had me fighting to push the cooker above 250 all day. I did a second with no water pan and not only did it cook faster at 275-300 I felt the brisket came out more moist as well with better bark. After some research turns out the drum is a very humid climate anyway with the coals vaporizing grease drippings and therefore rendering the water pan unnecessary. Give it a try see what you think.
Nice job on the brisket Ry! Might as well break that new drum smoker in right! Results on a drum are always so good and your brisket is no exception! Looked outstanding!
Beautiful brisket on the Hunsaker!!! It looked really juicy and super tender. How's about you send me some of that point section? LOL Cheers to ya Ry!!!!!
thank u for ur countless videos, i have seen almost all of ur videos, which have led me to start smoking meats, my family enjoyed the ribs i made last week. 👍👍👍👍
We love using coffee rubs on our briskets so I'm definately going to mix up your blend with the cocoa. As a kid when my dad butchered cows it was my job to add the brisket fat to the grinder for the hamburger meat so it wouldn't be so lean, woooooo memories. Sure turned out great like always Rye 👍sending my husband to Cash n Carry for a brisket this weekend.
If I may offer my opinion...I would add twice or more the amount of wood chunks. I know there’s a fear of over smoking it but I have learned from experience it is very difficult to oversmoke on a drum. People tend to get all weirded out about having a lot of white smoke coming out but it is not the same as a stick burner...the heat from the stick burner comes from the wood and therefore the smoke tends to penetrate a lot more efficiently...there’s more to it than that but suffice it to say you really don’t need to worry about over smoking on a drum. I usually put some wood chunk a under a layer of charcoal and place 4-5 chunks on top and have never had a problem...in fact I always get a good smoke ring and gods results. It seems like those of you who had a stick burner before a drum have a founded fear of over smoking, but rest assured it is hard to do so on a drum.
Wow well done! That’s an amazing brisket. My youngest had her birthday today- she requested I make her your Dr Pepper ribs. You’re a household name with my family! Thank you!
Just a tip that I discovered by accident, if you do want to run an ambient probe, the little single port in the silicone grommet, not the slot, will hold a probe just stabbed into it firmly. Really enjoy your content!
Love your videos humble, relaxing and informative as a British guy please don't worry about your pronunciation of worchester sauce I have enough problems spelling it, there is an alternative sauce called Hendersons relish which is lesser known but more popular in Yorkshire
Fantastic job Ry!! Talk about a beautiful bark on that one!! The Hunsaker sure does look like an awesome drum smoker!! Thanks for sharing and have a great weekend bro!! Ps..nothing like a little night cooking from time to time!!
Ry thank you for your advice on the Webber Kettle! To refresh I have the Master Chef Kettle. I have used 3 20 lb bags all different brands. The best for me is the is the Kingsford brown bag that states “ preformance of lump - convenience of briquette”. My air control is much lower than I notice on your videos. Once again thanks.👍👍👍👍👍
I tried your coffee cocoa rub on my 1st hot and fast brisket after watching your video on smoking it on the weber kettle. It seamed to give me a very dark bark. alot of flavor although a tad on the dry side. All in all, great rub and great video. 2 thumbs up buddy!
Great break in cook Ry. Everyone here prefers the coffee cocoa rub on brisket and pork. We even tried the rub on a salmon fillet that went into the electric smoker last week, my wife loved it.
In the end, as far as I am concerned, how you trim a brisket is not a deal breaker unless it is for competition. This sure has me smacking my lips, need to get to Costco..... Ry must have gotten a late start on this brisket, lol. If I don't get mine on by 4:00 or 5:00 AM, I am working in the dark, I don't like working in the dark. To me, brisket is best when it is cut in time for supper. :-) Great video, going to have to try that rub out. I usually just use salt an pepper but have used a coffee rub and loved it but never with chocolate in it but I am game.
Never ran out of charcoal yet for briskets or butts. Always run 250-300 never any higher. Dont want to overheat the paint. Did burgers once and that was a big grease fire so stick to kettle there
This is one of the most relaxing brisket smoking videos I have ever seen! And I don't even have a Hunsaker Vortex Drum Smoker haha, I am throwing a brisket in my Camp Chef pellet smoker tomorrow morning. About to trim it up and get it seasoned! Great cook, looked amazing!
What a beautiful brisky. I've never tried a coffee rub, but I really think I need to now. That's a great turnout, especially for a choice grade. I have a tough time keeping the flat from drying out, but you make it look easy! Keep the videos coming.
Ok, so I just watched what I think is your best brisket video. One, this was your first cook on that drum and you hit one out of the park. You got that drum dialed in and purring for 11 hours straight! It's a little different than your PBC but I think your experience with the PBC helped. Great job buddy and thanks so much for the shout out. 🤘
Weber made a really good coffee cocoa rub that I was only able to buy one time until it somehow became impossible to find last I checked. Might have to make my own.
Nice video Ry! Good job with the brisket. I don't think I would use a water pan in the Hunsaker, especially in high humidity. Personal preference, I know.. There's a school of thought that says the water pan just 'washes' the seasoning away. I have a Hunsaker in So. Az and think there's plenty of moisture with the drippings on the Vortex. That brisket sure looks tasty tho!!
I think you did fine on the trim. That looks like you cut a bit deep near the point. I usually trim that whole part for burnt ends... (Credit Harry Soo) Delicious 😋
Two similar questions if I may: 1) I have a family of four. I want to try using my weber kettle to do a smaller 11-13 pound brisket. I'm sure there will be a lot of left over meat. So - 1 and 2) together! What do you do with all of that meat? You cooked nad rested for 13 hours - late into the night. How/when will you serve that meat? Will you reheat it? Cold sandwiches? Freeze pounds of it? Honestly, can't wait to hear your answers beacuse I know what to do with it all, I can't see myself making it :( Thanks Paul
All of the above. LOL. I reheat the next day with some reserved liquid from the wrapping. Maybe a day or two later it will be sandwiches. If I need to keep it longer I'll freeze it for a month or two :)
Ry,I'm sure your aware the Harry Soo(to prevent the moisture on top Places a chunk of wood under the brisket to allow moisture run off(sometime even 2 chunks
@@CookingWithRyI admire your low key style. It's not a contest - it's about enjoying the process and relishing the results. The only competition here is who get the last piece of the point!
Hi, Ry. I noticed you finished the brisket at 11p and had already eaten dinner.. can you dedicate a portion of of your next brisket video explaining how you “save” that beautiful brisket for the next day’s dinner?
Ry, Looks great as always. Do you notice a difference in wrapping in butcher paper vs foil? Also, the Worcestershire addition is genius. I am definitely going to try that.. Cheers!
Hey Ry, I have a question. Why do you put wood on the top and light from the botton? Also, when lighting from the bottom, do you let all the coals get hot and ash over or what?
The coals ignite others as they burn. That’s how you get the long burn times. The wood on top catches as the heat builds. I also light from the top sometimes. Both ways work.
Nice video and that Brisket looked DELISH..... Night time, WOW...Been awhile since you have done a all-nighter. I remember the one where you was fighting the wind and had burnt thru so much wood you had to get the wife to HD early in the morning for a coal bucket. Ah, The joys of playing with fire and wood/charcoal...Really like that Hunsaker. I am really liked that vortex. It is one of the 2 I am looking at for my Heat Deflector for the 22" WSM. Could you tell if the smoke had a curl to it and do you think it is a factor in the great temp regulation???
I think it's more of a way to distribute the rising heat more evenly rather than just shooting straight up from the hot spots in the basket. The blades deflect the heat, I imagine, spreading it a bit.
I drilled the opening for it right at the first grate level, so half would be above the grate and half below. That allows me to put a ambient probe secure just below the grate, and the internal temp probe right above :)
How long did it take for you to receive your Hunsaker Drum Smoker once ordered the 1st time - the hiccup of getting another item stacked on top of ur smoker ; when a notice that said do not stack on top ??
I saw you had a thermometer hole in the side of the smoker. Was that something you added? Do you have a video on adding it if so? I am considering one of these smokers and that’s something I was curious about.
Ry, nice "mellow" video. At the end (14:33) you say, "And keep that juice." How do you collect it? In the water pan? And what do you do with it? If you use it for reheating, how do you reheat?
It's a bit easier if you wrap in foil, but it not I usually set the paper wrapped brisket in a large foil pan or wrap foil as a second layer when letting it rest in a cooler. That way when unwrapping that outer vessel can capture any juice that has sweated out. I usually use it to make a sort of au jus by spooning the grease off after a while, and then heating in a pan with some garlic and seasoning to taste.
I knw you said prefer to cook a brisket fat side down ; but is that the rite way to smoke a brisket since the heat comes from the bottom as oppose to cooking/smoking a brisket on a offset smoker or on a weber kettle when cooking on indirect side??
Loved the moment when you first checked the tenderness and it just fell apart. Mission accomplished! That looks great. Enjoy!
My wife heard me watching this from across the house and yelled "are you watching that bbq Bob Ross guy again?"
LOL :)
I recently bought a custom built drum smoker very similar to this. I made the mistake of using a water pan on my first brisket which had me fighting to push the cooker above 250 all day. I did a second with no water pan and not only did it cook faster at 275-300 I felt the brisket came out more moist as well with better bark. After some research turns out the drum is a very humid climate anyway with the coals vaporizing grease drippings and therefore rendering the water pan unnecessary. Give it a try see what you think.
Great looking brisket Ry. I truly appreciate the mention too, thanks.
You definitely have earned your brisket shout outs, my friend :)
Nice job on the brisket Ry! Might as well break that new drum smoker in right! Results on a drum are always so good and your brisket is no exception! Looked outstanding!
Thank you! I'm really loving it. You getting that drum of yours nudged me toward looking at a big barrel :)
@@CookingWithRy Your not gonna regret it, but I think you have already figured that out 😉
Beautiful brisket on the Hunsaker!!! It looked really juicy and super tender. How's about you send me some of that point section? LOL Cheers to ya Ry!!!!!
LOL. Incoming!
i have to agree with some of the others we want to see tri tip Ry, love the brisket
I did a 12 lb brisket last weekend for my birthday BBQ and because of a lot of things I've learned from watching you it came out incredible!
That is awesome!
Thanks for your videos. My favorite channel for BBQ
Thank you 😊
Great looking brisket on the new smoker. 👍🏻
Thanks 👍
I think a really good brisket trimmer is harry soo. I have watched and he has helped me
thank u for ur countless videos, i have seen almost all of ur videos, which have led me to start smoking meats, my family enjoyed the ribs i made last week. 👍👍👍👍
Who would ever dislike your videos... That's unamerican!
Never used Worcestershire sauce as a binder will have to try that and always believe in using a water pan, awesome cook!
T-ROY COOKS uses Worcestershire as a slather/binder most often, esp. on pork ribs. It works great; surprisingly not too strong a flavor!
advoskater ....T-Roy is the man. Ry and T-Roy keep it realistic for me
@@melonhead49 I've certainly learned a lot from both!
We love using coffee rubs on our briskets so I'm definately going to mix up your blend with the cocoa. As a kid when my dad butchered cows it was my job to add the brisket fat to the grinder for the hamburger meat so it wouldn't be so lean, woooooo memories. Sure turned out great like always Rye 👍sending my husband to Cash n Carry for a brisket this weekend.
The bark on the brisket is perfect...tender & juicy is a 😋
Love my drum smoker. Great cook as always. For brisket and pork butts my uds rocks. You rocked.
Watching this after I put a brisket in my offset about an hour ago at 730am. Making me hungry! lol
If I may offer my opinion...I would add twice or more the amount of wood chunks. I know there’s a fear of over smoking it but I have learned from experience it is very difficult to oversmoke on a drum. People tend to get all weirded out about having a lot of white smoke coming out but it is not the same as a stick burner...the heat from the stick burner comes from the wood and therefore the smoke tends to penetrate a lot more efficiently...there’s more to it than that but suffice it to say you really don’t need to worry about over smoking on a drum. I usually put some wood chunk a under a layer of charcoal and place 4-5 chunks on top and have never had a problem...in fact I always get a good smoke ring and gods results.
It seems like those of you who had a stick burner before a drum have a founded fear of over smoking, but rest assured it is hard to do so on a drum.
Something different about the Hunsaker is the juice dripping onto the Vortex plates. Gives it a certain flavor in the way a Pit Barrel cooker does
Lovely video... I really like the no fuss chill attitude... my kinda guy
Wow well done! That’s an amazing brisket. My youngest had her birthday today- she requested I make her your Dr Pepper ribs. You’re a household name with my family! Thank you!
That's so cool! I love that Dr. Pepper Sauce :)
Just a tip that I discovered by accident, if you do want to run an ambient probe, the little single port in the silicone grommet, not the slot, will hold a probe just stabbed into it firmly. Really enjoy your content!
That was a tasty looking cook. I have used your rub and used cherry wood. Great combo.
That Hunsaker is awesome! Gonna look in to getting one of those for sure! Great looking brisket sir!
Love your videos humble, relaxing and informative as a British guy please don't worry about your pronunciation of worchester sauce I have enough problems spelling it, there is an alternative sauce called Hendersons relish which is lesser known but more popular in Yorkshire
Fantastic job Ry!! Talk about a beautiful bark on that one!! The Hunsaker sure does look like an awesome drum smoker!! Thanks for sharing and have a great weekend bro!! Ps..nothing like a little night cooking from time to time!!
You bet!
Ry thank you for your advice on the Webber Kettle! To refresh I have the Master Chef Kettle. I have used 3 20 lb bags all different brands. The best for me is the is the Kingsford brown bag that states “ preformance of lump - convenience of briquette”. My air control is much lower than I notice on your videos. Once again thanks.👍👍👍👍👍
Great brisket congratulations you really got talent thanks again god bless you and your family
I tried your coffee cocoa rub on my 1st hot and fast brisket after watching your video on smoking it on the weber kettle. It seamed to give me a very dark bark. alot of flavor although a tad on the dry side. All in all, great rub and great video. 2 thumbs up buddy!
Great break in cook Ry. Everyone here prefers the coffee cocoa rub on brisket and pork. We even tried the rub on a salmon fillet that went into the electric smoker last week, my wife loved it.
Salmon? Hmmmm. I haven't tried it with that yet, but it sounds good :)
Very nice looking brisket Ry!! Would partake without a second thought if offered!
That brisket looks terrific! I can´t wait to see you cook a tri-tip in that drum smoker.
tri tip is awesome cant wait to see that
I love my Hunsaker Drum Smokers and have 2 of them. That brisket looks tasty!! Nice video!!
Ry, that is a beautiful back yard brisket ! James trims a mean brisket for sure! Great cook Ry ! Brisket looks amazing !
Thanks, Kent!
This is the only rub I use when I cook a brisket, it taste great!
I’m from Guam and I just noticed your magnets on your fridge. Thanks for all the videos btw.
In the end, as far as I am concerned, how you trim a brisket is not a deal breaker unless it is for competition. This sure has me smacking my lips, need to get to Costco..... Ry must have gotten a late start on this brisket, lol. If I don't get mine on by 4:00 or 5:00 AM, I am working in the dark, I don't like working in the dark. To me, brisket is best when it is cut in time for supper. :-) Great video, going to have to try that rub out. I usually just use salt an pepper but have used a coffee rub and loved it but never with chocolate in it but I am game.
I have made a brisket 3 years ago
Now I see this brisket with a coffee rub! I'll have to try it out to on my WSM.
thanks Ry nice video
Never ran out of charcoal yet for briskets or butts. Always run 250-300 never any higher. Dont want to overheat the paint. Did burgers once and that was a big grease fire so stick to kettle there
Hey Ry, that has gotta be some of the most tender brisket I have seen. Still have never had brisket but it's on my bucket list.
This is one of the most relaxing brisket smoking videos I have ever seen! And I don't even have a Hunsaker Vortex Drum Smoker haha, I am throwing a brisket in my Camp Chef pellet smoker tomorrow morning. About to trim it up and get it seasoned! Great cook, looked amazing!
The first cook I did on my Camp Chef was a brisket. Loved it :)
What a beautiful brisky. I've never tried a coffee rub, but I really think I need to now. That's a great turnout, especially for a choice grade. I have a tough time keeping the flat from drying out, but you make it look easy! Keep the videos coming.
That brisket looked so good and the bark omg Ry I wanted to taste it so bad. Great first cook on your new toy.
Excellent review, thank you
I'll watch during my lunch hour but I want to hold my place in line.😁
LOL :)
Ok, so I just watched what I think is your best brisket video. One, this was your first cook on that drum and you hit one out of the park. You got that drum dialed in and purring for 11 hours straight! It's a little different than your PBC but I think your experience with the PBC helped. Great job buddy and thanks so much for the shout out. 🤘
I think you're right about the PBC being a good stepping stone to a larger drum. I think next time I may try a hot n fast brisket on this cooker :)
Great Job Chef! I really enjoy how detailed your videos are.
Wuss-tur-shur sauce 🇬🇧
Man you sure do get me wanting to smoke a brisket!!!
Hey Ry I would to see you build a UDS from start to finsih
You're convincing me to buy a drum smoker hahaaa that looks beautiful mate!!! 🤤👏🏼
Weber made a really good coffee cocoa rub that I was only able to buy one time until it somehow became impossible to find last I checked. Might have to make my own.
I think you should pitch this as a tv show, i think itd do really well
looks amazing...i used the cocoa coffee rub on my steak the other night...amazing..cheers Ry!
On a steak! Great idea :)
Food looks so good
Nice video Ry! Good job with the brisket. I don't think I would use a water pan in the Hunsaker, especially in high humidity. Personal preference, I know.. There's a school of thought that says the water pan just 'washes' the seasoning away. I have a Hunsaker in So. Az and think there's plenty of moisture with the drippings on the Vortex. That brisket sure looks tasty tho!!
Nice job! I’m starting a prime 14 pound packer early tomorrow. I’ll go 275-285 because I want to make suppertime. Looking forward to a juicy feast.
Your a legend Ry . Thanks for another fantastic video 👍😎
Nicely done Ry! I was betting on ribs for your first cook, but this brisket turned out great.
Good job
Always great vids and fantastic recipes. Great job Ry.
Nice looking brisket, Ry. Never tried a coffee - cocoa rub, don't get to cook often, so I'll stick with what I know. Enjoy your new toy. Cheers.
Wow, you are eating good tonight!!
Looks amazing
Gosh that looks fantastic! I'm going to be reverse searing a tomahawk this afternoon, wish me luck
That turned out real nice! I wonder what it would do if you just leave the water pan out and let it drip on the vortex?
I think you did fine on the trim. That looks like you cut a bit deep near the point. I usually trim that whole part for burnt ends... (Credit Harry Soo) Delicious 😋
Great job buddy.
Looks really good!!
Just picked up one......if the temp gauge is 275°......what usually is the temp at grate level
Great lookin brisket
It’s fairly close to that on the top two grate positions I’ve found 😊
What's-that-here-sauce, great looking brisket and the smoker is a beut.
When ya hear the man cut the first slice after 11 hours and he says "Yes":)
Two similar questions if I may: 1) I have a family of four. I want to try using my weber kettle to do a smaller 11-13 pound brisket. I'm sure there will be a lot of left over meat. So - 1 and 2) together! What do you do with all of that meat? You cooked nad rested for 13 hours - late into the night. How/when will you serve that meat? Will you reheat it? Cold sandwiches? Freeze pounds of it? Honestly, can't wait to hear your answers beacuse I know what to do with it all, I can't see myself making it :( Thanks Paul
All of the above. LOL. I reheat the next day with some reserved liquid from the wrapping. Maybe a day or two later it will be sandwiches. If I need to keep it longer I'll freeze it for a month or two :)
Trader Joe's sells a coffee rub.
Phonetically speaking "WorsterSire" sauce
Love it Ry! Looks fantastic. I love me some good smoked brisket.
Ok SmokeYoda... You've been my friend for 15 years.... Have you ever filled a cooler with dry ice and food and sent it to me???
You didn't get the shipment?
Cooking With Ry probably sitting in the back room of the post office.
Ry,I'm sure your aware the Harry Soo(to prevent the moisture on top Places a chunk of wood under the brisket to allow moisture run off(sometime even 2 chunks
Yeah I've tried that but with minor pooling I'm not too worried.
@@CookingWithRyI admire your low key style. It's not a contest - it's about enjoying the process and relishing the results. The only competition here is who get the last piece of the point!
Hi, Ry. I noticed you finished the brisket at 11p and had already eaten dinner.. can you dedicate a portion of of your next brisket video explaining how you “save” that beautiful brisket for the next day’s dinner?
Good idea. I'll look into doing that :)
Awesome video!
Ry,
Looks great as always. Do you notice a difference in wrapping in butcher paper vs foil? Also, the Worcestershire addition is genius. I am definitely going to try that.. Cheers!
I find that butcher paper seems to keep a better bark since it breathes versus the tight seal of the foil.
Hey Ry, I have a question. Why do you put wood on the top and light from the botton? Also, when lighting from the bottom, do you let all the coals get hot and ash over or what?
The coals ignite others as they burn. That’s how you get the long burn times. The wood on top catches as the heat builds. I also light from the top sometimes. Both ways work.
You’re a brave man!
Mmm Brisket
Looks delicious, but have no idea what a brisket is. Your beefjerky is amazing btw
Nice video, good job!
Juice-a-lanche!
Yep :)
It's called "wash yer sister sauce" get it right! Lol
How far down from the top did you drill your hole for the thermometer grommet?
Mine is centered 3.5 inches below the rim.
Was wondering if this vortex setup will work on any UDS
I believe they sell it as a standalone item just for that.
Nice video and that Brisket looked DELISH..... Night time, WOW...Been awhile since you have done a all-nighter. I remember the one where you was fighting the wind and had burnt thru so much wood you had to get the wife to HD early in the morning for a coal bucket. Ah, The joys of playing with fire and wood/charcoal...Really like that Hunsaker. I am really liked that vortex. It is one of the 2 I am looking at for my Heat Deflector for the 22" WSM. Could you tell if the smoke had a curl to it and do you think it is a factor in the great temp regulation???
I think it's more of a way to distribute the rising heat more evenly rather than just shooting straight up from the hot spots in the basket. The blades deflect the heat, I imagine, spreading it a bit.
and now im officially hungry...thanks (:
how far down from the top did you drill the hole for your probe grommet and what size was it? Thanks!
I drilled the opening for it right at the first grate level, so half would be above the grate and half below. That allows me to put a ambient probe secure just below the grate, and the internal temp probe right above :)
Delicious👍👍👍
How long did it take for you to receive your Hunsaker Drum Smoker once ordered the 1st time - the hiccup of getting another item stacked on top of ur smoker ; when a notice that said do not stack on top ??
This is just from memory, but I’m thinking it was 3-4 weeks.
I saw you had a thermometer hole in the side of the smoker. Was that something you added? Do you have a video on adding it if so? I am considering one of these smokers and that’s something I was curious about.
I did add that. I briefly mentioned it in this video tour on the new smoker: ruclips.net/video/-BKYyHbI7U0/видео.html :)
@@CookingWithRy Thankyou! I found the video shortly after I left the comment! I appreciate the response.
Ry, nice "mellow" video. At the end (14:33) you say, "And keep that juice." How do you collect it? In the water pan? And what do you do with it? If you use it for reheating, how do you reheat?
It's a bit easier if you wrap in foil, but it not I usually set the paper wrapped brisket in a large foil pan or wrap foil as a second layer when letting it rest in a cooler. That way when unwrapping that outer vessel can capture any juice that has sweated out. I usually use it to make a sort of au jus by spooning the grease off after a while, and then heating in a pan with some garlic and seasoning to taste.
Do u think if score the back of ribs & hang them ; do u think they will still fall??
Scored I would think they’d be all right.
I knw you said prefer to cook a brisket fat side down ; but is that the rite way to smoke a brisket since the heat comes from the bottom as oppose to cooking/smoking a brisket on a offset smoker or on a weber kettle when cooking on indirect side??
Just personal preference. I prefer the bark when done meat side up.
@@CookingWithRy ok.. Each to their own ; but I may give ur method a try...
What were you using in the charcoal basket? Bricketts or lump? Also, what wood chunks were used?
Looks really great. How did the thermal fan work? I would think well.
Looks like a a good buy on a smoker, I believe you made a good choice.
Thanks! I didn't notice any hot spots, so I think the blades do a good job of distributing the heat as it rises :)