Hot and Fast Texas Style Brisket on the Gateway Drum Smoker | Step by Step Instructions | 4K

Everything you need to know about Smoking an amazing Hot and Fast Texas Style Brisket on the Gateway Drum Smoker. This was probably the best Brisket I have ever smoked. The video is mainly for someone new to BBQ. It is extremely detailed and therefore long, going through every aspect of smoking a Hot and Fast Brisket. It covers the following :-
3:42 The Trim
4:50 Anatomy of a Brisket
17:55 Applying a simple, delicious rub
25:38 The Cook. Smoking on the Gateway Drum
31:12 The Wrap
35:11 The Boat
39:28 Understanding when the Brisket is done
40:54 Resting the Brisket
41:47 The Serve. Slicing up and Eating 😁😁
Rub
- Worcestershire Sauce
- Garlic Powder
- 4tbsp Kosher Salt
- 6tbsp Cracked Pepper
- Paprika
Process
- Trim the Brisket
- Apply the rub
- Rest at room temperature for an hour
- Heat the Gateway Drum to 300f
- Put the Brisket onto the grates, fat side down
- Spritz and turn the Brisket 90 degrees every 45 mins
- At 165f place the Brisket in foil with a little beef stock
- Smoke until the Brisket hits 198f, then boat the foil
- Check every 30mins with a thermapen until it feels like a hot knife through butter. No time limit for this, it will be done when it's done. Somewhere between 200-210f
- Rest the Brisket for 1-3 hours in a Cambro or Cooler with towels
- Slice and Serve
This took around 6 hours to hit perfection 😁
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Shun Knife - amzn.to/2O1ZFN7
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Bernzomatic Torch - amzn.to/2DE5GKD
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Weber Kettle - amzn.to/2EiOCZZ
Pit Barrel Cooker - amzn.to/2t4l269
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[@theskinfairyus8586]

I bought my boyfriend a gateway smoker for Christmas and it’s being delivered today so I’m excited and watching your videos so I can get an idea of what we’ll be making with it!! 😁

[@MegaEric1975]

You’re a great girlfriend.

[@Leonlonglegs]

Did you two get married after?

[@jvs00051]

You mentioned you used “Beef Stock” and ???? liquid with the brisket. I didn’t get the 2nd liquid??

[@JoSt5646]

I cheated and turned on closed captioning in KZbin. He said vino cotto and another time he said Worcestershire and beef stock. What is vincotto? Vincotto (also known as vin cotto) is a “cooked wine” made from unfermented grape must

[@indylive4926]

great video! if you just slice across the grain at the end you can see where to slice when it is done. I don't save meat for burgers or sausage so I try not to waste the meat

[@Natek1981]

Great video, thanks for taking the time to show how to properly trim, use the foil as a 'bowl' for the juice, etc. Those little things make all the difference when trying to BBQ at home. Saw my local BBQ here in the US use a gateway drum and I think I'm sold... been using a WSM for 6 years and lookn' for something new!

[@miklb3]

Killin' me, I'm starving. Going to go buy a brisket right now!!

[@rix480]

Just got my Gateway Drum ... Thank you for sharing your technique. I've always been a low n slow guy, so I'm looking forward using this method.

[@dmschultzie]

Brotha this was the very best video I’ve seen on smoking a brisket on a Gateway. I will be duplicating your efforts as best I can tomorrow. BTW I’m not a novice at all (quite the opposite) but you nailed everything I would say if I did a video. Cheers mate Well done

[@ryanr6240]

Seems like it would keep on cooking too much wrapped in foil and placing in a cooler?

[@jonathanramirez1521]

Great video! Very easy to understand and follow! You got you a subscription here! Jram from Texas! Nice to meet you😊

[@HectorsSmokeHouse]

Awesome! Thank you!

[@kevinbongard6772]

The wind never blows til you start workin with foil Great video

[@HectorsSmokeHouse]

It makes me laugh everytime I re watch this video :-)

[@manny4491]

Do you use the Gateway much anymore or have you moved on to new gear?

[@rickleeo970]

wonder how a lesser grade brisket would do with this technique?

[@giorgiochen7449]

Do you think I smoke a brisket hot and fast in a weber kettle? I was thinking of putting all the briquettes inside a charcoal ring with holes in it and covering the coals with a heat deflector. Then i’d cover the charcoal grate surrounding the charcoal ring with foil, so as to force airflow through the charcoal. In a way, i’d think i’d be replicating the functioning of a drum smoker... but in a kettle. Obviously there’s not that much distance between the charcoal and the cooking grate, but with a heat deflector i might work...

[@HectorsSmokeHouse]

As you mention, I think the heat source may be too close to the Brisket. Even on the Drum, with a deflector and a large gap, it still can catch underneath. It'll be definitely worth a try but don't use your most expensive Brisket on your first one. 😁

[@rdiaz1992]

So long winded! Too much talking

[@patbramble8958]

Gotta ask, what the hell is on the TV in the background? Trying to figure out what he is doing...

[@HectorsSmokeHouse]

Pat, I know exactly what it is :-) This was during the Australian Tennis Open and this was a TV presenter and Roger Federer playing a funny version of the game of 'Guess Who' :-)

[@GTRJohnny66]

Awesome video! Wondering if you could share how much of a difference the deflector makes in evening out the temps? I have been looking at the 30g Gateway, and wondering if I'd need it for brisket cooks. Also, do you find the included thermometer to be in the ballpark? Thanks!

[@HectorsSmokeHouse]

The deflector definitely takes away a large proportion of direct heat. Even with the deflector the bottom of a Brisket gets a nice bark but without it, I'd expect it to get a little toasty. The thermometer seems to be within 10f, which for me is near enough. I'm cooking Briskets at 300f - 325f and thats close enough, I'm more bothered about the end internal temp and feel. Very impressed with it, so far :-)

[@Ridgerider13]

Excellent explanation of the anatomy of a brisket and how to trim properly. It seems to me this same hot-n-fast cook of a brisket could also done on your WSM. Is there any difference between the two cookers when it comes to taste or presentation?

[@HectorsSmokeHouse]

Hi Criag. I've not done a Brisket in a WSM but I'd expect it would behave and taste very similar, especially with the water pan in.

[@rogergriggs9390]

I like the way you talk.

[@dfalconerio]

Ok sorry I have to ask, was that like profession guess who going in back ground??? 43:40

[@HectorsSmokeHouse]

Bloody Caleb 😁😁😁

[@dfalconerio]

@@HectorsSmokeHouse I kind of got distracted by it hahaha looked like an intense game

[@mell_gif]

43:25...that's about as geordie sounding as you like mate 😂

[@HectorsSmokeHouse]

Ha 😁 that's funny. Never been told that before, although I did work in Conset for a year 😁

[@christychris]

Great video man. Great few ideas. I cooked my brisket yesterday for the rugby and got probably the best bark on a brisket. I've no heat deflector for my gatway yet.

[@HectorsSmokeHouse]

Thats awesome Christopher. They are an impressive unit and you get amazing meat in half the time :-)

[@FelixG2070]

Looks great👏

[@HectorsSmokeHouse]

It might have been the best Brisket I've cooked. Totally amazing 😁

[@FelixG2070]

@@HectorsSmokeHouse yep, there's something about them UDS'😁

[@houlester]

That looks far better than any Texas brisket I've seen. Great job!

[@ammarsaleh5437]

Based on what i heard you say you cook hot and fast on drum smokers. Since they have regulating vents can't you also cook low on slow on a drum smoker? Im really wondering. I've been wanting to buy one but i need it to cook low and slow.

[@GavM]

Superb result! Great vid buddy!

[@HectorsSmokeHouse]

Many thanks 😊

[@billybastar4022]

Pro tip..grab your iPhone, take a picture, turn it over take a picture. Now you can stop cutting that nice of meat before it’s done. Drives me crazy watching brisket cooks on KZbin waste meat. I get shaping the brisket to cook on a offset, but a drum, or pellet cooker..please, trim, rub, place on drum fat down and cook...low and slow for me, but you do you.

[@davidbalentine2110]

Last I heard Texas style brisket is made ‘Low and Slow’ ain’t no other way.

[@JoSt5646]

What was the concoction you used for the spritz?? I couldn't make it out very well. Thank you!

[@JoSt5646]

Ahhhh nevermind. I cheated and turned on closed captioning and Google caught it for me. Thanks! Now to find me some vino cotto

[@billfreeland7773]

Absolutely, the best video I have seen on preparing and cooking a brisket on a drum smoker! Great job!

[@lloyd88ca98]

on kamados I have seen it recommended to put smoking wood chunks buried into charcoal... does it matter for drum smokers?

[@crushingbelial]

Yes but it doesn't take many to impart

[@benbryce2788]

great job mate

[@HectorsSmokeHouse]

Thanks Ben

[@jacklee7506]

Do you always use the heat shield on the Drum?

[@everythingque4635]

Overcooked it a bit

[@yahoohot3217]

great great video man ,very good ideas and music.

[@HectorsSmokeHouse]

Thanks Youssef, I'm glad you enjoyed the video.... and the music :-)

[@dougjoha]

According to Jeremy Yoder his dry aging experiment was a bit of a disaster (kzbin.info/www/bejne/oXjEkoWsnZ2AoZY) but look forward to seeing how yours works out. Also greetings from a fellow Melbournian...cheers

[@dfalconerio]

Out of curiosity can you do the same thing with vegetarian or vegan alternatives or are they really just missing out??

[@HectorsSmokeHouse]

Now you are swearing 🤬 Vegetarian..... what's that?? They miss out on everything, never heard of low and slow Tofu 😁 Nearest thing I have on the channel is my Mexican Sweetcorn recipe and to be honest, it is one of the tastiest things on the channel.

[@dfalconerio]

@@HectorsSmokeHouse hey mate now you have a challenge on your hands.

[@SOLDOZER]

This is not how we do it in Texas. Your trim job was a total hack job and not even close to how we would do it. If someone in Texas saw you trimming like that, you would be banned from helping.