How To Smoke A Brisket On The Weber Smokey Mountain

[@springram3235]

This combination of Cash Cow, Heaven Made Products Texas Best Brisket Rub and a final topping of Moe Cason rub is now my go to seasoning for all all of my beef cooks. Thanks, James!

[@TROYCOOKS]

I love watching you do your thang brother James!!! Sounds like I need to try some of Moe Cason's rub!!! Thanks for sharing some of your secrets with all of us! See ya soon brother! Cheers!!

[@reeceoverton1421]

@Idris Gibson why doh?

[@strictlyquality]

Awesome video James, thanks very much for the wonderful shout out about Texas Best Brisket Rub. Very good, thanks very much. I love the fact that you teach people your methods for cooking, those tips and tricks are absolutely wonderful. I am going to have to try that combination of seasonings and see if I can make something close to the others so that you can use just HMP lol. I am glad that Joe and I could work together to make that brisket outstanding. Team work makes everything work.

[@shaneowens8774]

For those who don’t know it, briskets don’t look like that out of the pack. Watch James’ videos on how to trim. It’s well worth the time. The guy is amazing at it and the video is great

[@CentralTexasGrilling]

Truly appreciate it Shane!

[@67polara]

Love it. Need way more oak chunks in there. lol. I just got my first WSM (18) and she runs amazing if there's not much wind. Can't believe it. Using my Traeger today though and I have a device that uses oak chunks in that too so running Oak and Hickory together. Should be epic.

[@BallisticBBQ]

You can rock a brisket brother James. Always on point!

[@evolvegod8761]

Glad I saw this video, I'm doing a brisket on Sat and will now add the Texas best rub to the mix along with holy cow and 1836 from suckle busters. Really wish they would have sent some pics of slices to add in the video.

[@CentralTexasGrilling]

Good luck with your brisket. Let me know how it turns out.

[@craig9170]

Hi James, That looked like an incredible cook. Please get back to us on how the party enjoyed it. Thank you and I look forward to your next cook. Cheers, Craig

[@CentralTexasGrilling]

I did speak with them and they loved it. Now it has me wanting to make another brisket just so I can try it myself.

[@2steps69]

James , SMH ! Your Brisket video's Just Mouth Watering ... The Finished Results & The Taste Test . Man , I'm Ready 2 Get The Pit Going ASAP .... 👍👍👍

[@CentralTexasGrilling]

Thanks for stopping by! Much appreciated.

[@SuburbanBBQ]

Beautiful brisket. I hadn't heard of the rubs. I might have to try them this summer. Great tip on the log. I'll have to try that too. Pecan smells SO good when it burns.

[@CentralTexasGrilling]

This was my first time using this rub combination and it was excellent. Thanks for stopping by!

[@GonnaDoBBQ]

i have to try this!!! I normally do pork shoulders but you have sold me with this Vid,,,

[@daddydutchbbq]

Great looking brisket Brother James ! Thank you for sharing ! Great job James !

[@THEREALSHOWBBQ]

I know that the HMP brisket rub is great but haven't tried those others. Look like they were a great combination. Awesome job as always bro.

[@CentralTexasGrilling]

This was the first time using this combination and it worked great. I've used this combination twice since then on other beef cooks.

[@JS-to3yj]

totally agree, WSM totally holds a consistent temp. A lot of fancy expensive smokers out there but this beats all hands down. Im getting ready to sell my Kamado soon and get a 22' WSM instead.

[@CentralTexasGrilling]

Thanks for stopping by Frank.

[@blackackcl]

Love the videos Brother James, curious why you cooked fat side up on the WSM when in your other brisket video that you referenced you said you should cook fat side down on the WSM to protect the meat. Keep up the great work, thanks

[@CentralTexasGrilling]

Good question. So, when cooking on a WSM I cook both ways. The briskets I cook on the bottom rack I cook fat cap down. I put water in the water pan so I cook them fat cap down so the fat can protect the brisket from the steam coming from the water. The briskets I cook on the top rack I cook fat cap up because the heat comes around the water pan, up the sides and to the top of the lid and comes back down onto the meat. The heat source is at the bottom but it comes around top so that's why I cook them fat cap up on the top rack. Hope that makes sense.

[@SmokinJoesPitBBQ]

They looked amazing James!

[@simplemansBBQ]

Another great video brother James. Looked delicious

[@CentralTexasGrilling]

Thanks simplemans BBQ!

[@kevin86674]

It is nice to have all the different seasons sent to you. You are like all the other big shots that have it sent to you and do not have to buy it all.

[@CentralTexasGrilling]

kevin neel I actually buy more than I’m given. I do receive some free stuff, but I spend my own money on 90% of the stuff I have.

[@papalarrysbbq9857]

Looks real good brotha.. Impressed as always.

[@MrFlores78]

Yummm. Brother James another great cook makes me want to graduate so you can cook me a brisket .👍🐂🔥

[@CentralTexasGrilling]

LMAO! Thanks Raul!

[@BigLou956]

Awesome briskets, was really looking forward to slice and taste test...lol James thank you for getting me started on using Heaven Made Products brotha👍👍 I just received some seasonings yesterday from Michael Pitre and your right on the awesome sweet flavor of that Texas best brisket rub... Awesome flavors now I need to cook me a brisket soon...🍺🍺

[@tomc8273]

I have the Levi's rye bread ready to go. looks awesome! Nice video.

[@CentralTexasGrilling]

HA! Thanks for stopping by Tom

[@Railroad_Bbq]

I just bought a 22 wsm. Have you ever tried using firebricks in the water pan or know anyone who has?

[@led8541]

ive still not done a brisket but its almost time to do my first one

[@CentralTexasGrilling]

I say go for it!

[@andrewaskins1]

Your briskets are bomb and ive seen a lotta briskett

[@CentralTexasGrilling]

Thanks for the comment, I truly appreciate it.

[@TheJohnnyMannion]

James thanks for showing how ya do this on the WSM... man they looked amazing. I’m gonna need to upgrade from the 18”

[@CentralTexasGrilling]

I do the exact same thing with my 18" WSM. Just with less meat of course.

[@TheJohnnyMannion]

Aim'em and Claim'em Smokers yeah I wanna be able to do more meat lol

[@timmartin9222]

Did you fill the water pan? If so just water?

[@CentralTexasGrilling]

Tim Martin I did fill it with just water.

[@prestonbuffington954]

James, those briskets looked awesome. As always an excellent cook. Quick question, if you are wrapping at 160, why would you need wood smoke all the way through the rest of the cook? Not criticizing, just asking lol. Thanks.

[@CentralTexasGrilling]

Good question Preston! You are correct, when you wrap you don't need any more smoke. I don't wrap when I hit 160, I wrap when I'm happy with the bark. Sometimes it could be in the 160 range but sometimes it's in the 180 range. So the length of time varies. Since it varies I like to keep the smoke rolling.

[@progers5019]

Looked great. Thanks for the walk thru and tips. Too bad you couldn't dive in. lol

[@CentralTexasGrilling]

Yeah it sucks, but I'll make another one with the same rubs so I can taste it.

[@chriskozub8012]

Can you do a video about cooking a brisket on the 18 in” wsm? Like how to make most meat fit on the cooker?

[@CentralTexasGrilling]

chris kozub I can do that.

[@henryfabian3187]

Hey James, how clean do you get your water pan when you clean it? I ran out of water on my last cook & the grease is caked on now. I cleaned the water pan pretty good, but it’s not super clean because of the caking. I’m just curious how clean you get yours & what you use to clean it. Thanks 🤘🍻

[@CentralTexasGrilling]

I use a metal scrubber to clean mine. Sometimes I don't get everything off and that's ok. I don't get it squeeky clean, you should be fine.

[@henryfabian3187]

Aim'em and Claim'em Smokers thanks for the reply! I got my 22” WSM last yr & I think I like it more than my Kettles. I’m starting to cook without the water pan on shorter cooks to get that smoke flavor from the juices hitting the coals. Getting a rib hanger is on my list. I also like that the racks are not directly on the coals so that I don’t have to worry about burning food. Thanks again James!

[@NoHippieBBQCooking]

I'm giving your channel a mention in an upcoming brisket video

[@CentralTexasGrilling]

Sweet! Maybe it'll finally push me over 10,000 subs :-)

[@TheDjsupermix]

how open were the vents during the cook ?

[@CentralTexasGrilling]

I usually Keep the bottom vents and top vents halfway open the entire cook. That usually gives me a temp of about 275-285 degrees

[@kingofslotsmillion3263]

I have the 18.5 inch one if I use the bottom rack to cook 2. One on top and one the bottom . Will the cook evenly

[@CentralTexasGrilling]

I find the bottom one cooks a little faster.

[@kingofslotsmillion3263]

@@CentralTexasGrilling I am cooking my first ever brisket today/right now.. A 15lb prime from Sam's club. Man you guys make it look so easy. I was having trouble controlling mybtemp at 225. Now they've been wrapped for about 4 hrs and the internal temp is 200° should I pull them off now? Please reply asap

[@CentralTexasGrilling]

King of slots MILLION So sorry I wasn’t able to reply last night. I had a catering gig I was doing. I usually go by tenderness and not temp but the temp is usually between 205 - 212.

[@HH-kw5sr]

This might sound dumb but, what happens if the charcoal is done and your food is not done? Do you calculate how far off you’re done and burn some charcoal on the side and then add it to your cook?

[@CentralTexasGrilling]

H & H If my charcoal starts to run low I just throw more unlit charcoal in there. Probably a couple of hands full.

[@Tgo0098]

What are the benefits and differences (if any) between cooking a brisket fat side up vs fat side down? Looking to smoke my first brisket next week

[@CentralTexasGrilling]

There really isn't that much of a difference honestly. What determines whether I cook mine fat cap up or down is the pit I'm cooking on. If the heat source is coming from the bottom you want to cook it fat cap down. If the heat is coming from over the top you want to cook it fat cap up. This will allow the fat cap to protect the meat. The fat that's on the inside of the brisket is what will baste the brisket as it cooks. Start with at least a Choice brisket, not a Select. Hope that helps.

[@roberttschaefer]

Aim'em and Claim'em Smokers - okay that is how I just which side to place the fat cap, but then why did you cook these fat cap UP given that the heat source for the WSM is from the bottom??

[@kingofslotsmillion3263]

Is 200° can I pull them of at that temp?

[@cookingwithwebby]

All ways looks good man

[@CentralTexasGrilling]

Thanks webby!

[@georgewbushcenterforintell147]

I been using a binder mustard and only salt and pepper but I never get that deep black crusty I want . how do I get that deep black crust

[@CentralTexasGrilling]

Salt and pepper should do the trick. Most rubs will actually. I would ask how much rub are you using on your brisket and what is the ratio of salt to pepper you're using?

[@georgewbushcenterforintell147]

@@CentralTexasGrilling I dont use any rub just salt pepper and mustard and right now I have a bunch of cured walnut wood to work with

[@CentralTexasGrilling]

@@georgewbushcenterforintell147 Salt & Pepper is considered a “rub”. Are you putting a thin coating or do you really cake it on? The more you add to the brisket the better the bark will be. I would even go with more pepper than salt, like a 60/40 or 70/30 ratio. Black Pepper grabs in to the smoke better. Also, make sure you’re using coarse pepper and kosher salt, not table pepper and salt. See if that helps you get a better bark.

[@Railroad_Bbq]

What size wsm is that? It looks like the 22". The briskets look great.

[@CentralTexasGrilling]

Russyl Royer Yes, it’s the 22in WSM

[@PDXTundra]

Thanks, James! Notes taken!

[@patmclean7856]

have you ever used your spritz for your binder ?

[@CentralTexasGrilling]

I haven't but you could. I just never thought to do it.

[@dalehelmstadter4871]

Any reason why fat. Side. Up since the heat is coming from the bottom

[@CentralTexasGrilling]

I have found that the heat comes up the sides, around the top, and back down towards the grate. That's why I put it fat side up on the bottom rack.

[@rhec_junior_9122]

Have u tried any of kosmos rubs

[@CentralTexasGrilling]

Yes. They're great rubs.

[@Filmman586]

How long will the initial burn last before adding more charcoal?

[@CentralTexasGrilling]

Louis Matarazzo Depends on a couple of things. One, the type of charcoal you use. And two, what temp you’re cooking at. Higher temps will use more fuel. The way I had it set up I got a good 10hrs easily.

[@Filmman586]

Aim'em and Claim'em Smokers awesome, thanks for the tips! ;)

[@rell_andre6621]

How long does it take your wsm to come up to temperature lighting it that way?

[@CentralTexasGrilling]

About 45 minutes. I leave the vents all the way open till I'm about 25 degrees away from my desired temp and then I'll start shutting them down.

[@rell_andre6621]

Aim'em and Claim'em Smokers thanks for the reply

[@chriskozub8012]

Why fat side up if the heat source on the wsm is underneath the meat?

[@CentralTexasGrilling]

chris kozub Great question Chris! Since the WSM has a water pan in it the heats gets pushed around the water pan and comes up around the lid and gets pushed back down towards the meat. I’ve experimented MULTIPLE times with this and found the briskets come out better fat cap up on top and the briskets on the bottom rack come out better fat cap down. On the bottom rack, as the water steams off it makes turns the meat into a roast beef kind of texture. That’s why I cook the briskets on the bottom rack fat cap down. It protects the meats. Hope that makes sense.

[@JohnG-cw6zm]

. . . now I'm really confused because it looked like you just did fat-cap up and on the top rack - No?

[@JohnG-cw6zm]

Wait, I get it. Your doing multiple briskets so anything on the bottom rack goes Fat-Cap down and anything on the top rack goes Fat-Cap up - correct?

[@CentralTexasGrilling]

Correct John. The briskets on the bottom I always do fat cap down and the briskets on top I always do fat cap up.

[@JohnG-cw6zm]

Thanks James - you and Malcom Reed are my Go 2 Guys!

[@RedsBBQandPizzeria]

Looks beautiful as always brother!! I am going to have to try Big Mo's as well as the Brisket for HMP!!

[@CentralTexasGrilling]

The Big Moe rubs are really good. This rub combination worked well together for sure.

[@thewindowguy1]

hey james do u always get prime brisket?

[@CentralTexasGrilling]

thewindowguy1 If I’m cooking around the house I use Choice, but if I’m cooking for a catering gig or a competition I’ll go with Prime.

[@nazblack6771]

Why did you cook it fat side up? I'm cooking my 1st brisket tomorrow

[@CentralTexasGrilling]

naz black On the Weber Smokey Mountain the heat comes up the sides to the top and back down. I like the way the fat cap barks up better. On the rack I always go fat cap down so it can protect the brisket from the heat or the water if you’re using the water pan.

[@NorthTexasBBQAddicts]

nice lookin brisket Brotha!

[@CentralTexasGrilling]

Appreciate it brotha!

[@rgtz54]

When is the next live Q and A?

[@CentralTexasGrilling]

ruben gutierrez Sunday night 7pm Central Standard Time

[@HeavyMetalBarBQue]

Brisket looked good. Would have liked to have seen what was left of the charcoal and that split of pecan.

[@CentralTexasGrilling]

I'll keep that in mind for my next cook. Thanks for the idea.

[@426superbee4]

Start using the TEXAS GUN POWDER he hee You want to use it all the time, on every thing> Believe me, Even in spaghetti sauce. ALL meats and things. Even on fried eggs, patty sausage, YES EVEN IN THE BREADS, GREAT VALUE. make a corn chip with JALAPENO's ITS SO AWESOME

[@CentralTexasGrilling]

I actually have the Texas Gun Powder but I only used it once. I'll have to use it more often now.

[@strictlyquality]

I love that stuff. I am going to bottle/bag some of the Jalapeno and Habanero that I import from a special place somewhere in the world and it is wonderful stuff. I use them in my products.

[@426superbee4]

Aim'em and Claim'em Smokers cool brother don't be missing out. Great Stuff! Enjoy my friend

[@426superbee4]

Michael Pitre Me too man AWESOME : ) i Jalapeno EVERY THING. THANKSGIVING TURKEY OMG with clove garlic and butter injected jalapeno juice basic seasoning, OMG YUM its > OUT OF THIS WORLD in American, Italian, Chinese, Mexican and even Seafoods

[@strictlyquality]

Absolutely! Hey love the YELLOW Bike, Yellow is my favorite color oh and purple also, but for years I had yellow everything. I have a yellow remote control harley very similar to your bike, it does everything, lights work, motor sounds, it is so cook, has not been opened yet, been having it for years now.

[@426superbee4]

Fat is favor, why trim it off? Can trim it after its cooked > Burnt fat ends so good to get the juice out. . Fat also protect the meat to make it juicy. All of our meats now day is so plain Jane no favor and tuff Why i use Jalapeno's to tenderize it and brings out the meats flavor in it, with the right amount of heat with a light taste of jalapeno's

[@CentralTexasGrilling]

There's still enough fat to add flavor. I don't trim it afterwards because you end up cutting all the rub off so it's a waste of rub.

[@426superbee4]

i don't miss it he hee it on the meat side

[@meatcranium4280]

Very nice James. I know that was killing you not to cut it and try some, at least you got a morsel

[@CentralTexasGrilling]

It sure was. That little morsel was so good I've used this same rub combination twice since then on other beef cooks.

[@chriskozub8012]

Lot of smoke wood

[@meistere4631]

You wasted 20 minutes of my life and didnt cut into it? you deserve a downvote