How to Smoke a Brisket | Ft Kosmos Q

[@barch6076]

I taught a close friend of mine how to smoke meat, he really enjoys sharing his smokes with me. He called me a couple weeks ago and said he was sending me a KZbin link with a guy named Kosmo who can BBQ. Bro!! I've been hooked on you since yes I've subscribed. I have been smoking and BBQ-n for 30 years and I love what you do, I also have learned a few things from you (I always have room to grow) I understand you have a lot of videos posted up so I guess I need to hurry and catch up LOL. I will be ordering your products can't wait to add them to my meats!

[@johncox2246]

my father in law gave me a 55 gallon drum with with a tractor disc to hold the charcoal works amazing, awsome to see someone else using a similar set up! i do baby back ribs in 3 hours excellent! i tried a brisket and it got over done cant wait to try your method im asuming the water really helps, happy cooking!

[@BigHeavyFella6]

Nice cook, I just got a gateway 2 weeks ago and I'm loving it. I cooked 2 briskets over the weekend on it 4 hours for 1, 4.5 for the other. Hot and fast is where it's at.

[@samhorner7724]

Love to do chicken breast and baked beans. Done a brisket with beans under the brisket and the drippings made it turn out awesome.

[@MrCamOCam]

I had a Pit Barrel but sold it to get a Gateway Drum last summer and I think it is so worth the cost! I love doing anything chicken on my Gateway. Wings, whole chicken or whatever I have on hand. You get that crispy skin and so juicy on the inside and only cooking a fraction of the time!

[@sergeyvdovenko1983]

Hey Bud, what you didn’t like about PBC? I’m about to buy one. Want to know how well they do, saw some tubes about it and like that simplicity of cooking on it

[@georgewilliams6328]

Don't have a can yet, I do have a 55gal. Drum that I'm going to start making it myself, can't wait to be able to start smoking! You have inspired me to get back into it COSMOS Thanks Brother! Happy cooking 👍

[@AZWallbreaker]

I have a pellet smoker, which I love. Even so, I'm enjoy learning from from you!

[@alfredosalinas3591]

In learning to make pho I also learned to make a consommé... I’ll this to maybe this helps your endgame. Boil beef bones hard for about 10-15 minutes. Then discard into a clean sink and wash pot and bones clean with running water. Now you’re ready to make broth. Take your favorite ingredients and washed bones and bring everything to a boil. Once boiling, back the heat to a simmer. Continue for about 12 hours. Next get about 2lbs of ground beef and some finely chopped veggies...mushrooms, carrots, shallots, beef root... raisins if you want to approach a Lea n perrins flavor... add about two egg whites and mix everything and add to the simmering broth. After 15 minutes the add one start to cake on top or coax it so it does by spreading through out with a spatula, all the while gently simmering. If not already punch a small hole in the cake and using a ladle remove liquid and pour it through the cake back into the broth sort of filtering the solids in the broth through the cake. Do this over and over for about two hours. Ok so you got through the two hours of torcher... now carefully remove the broth and filter through a Muslin or cheese cloth, not once but twice. The result is a rich, clear, opulent consommé. It’s not easy, but it is for the love of your cooking and those you cook for! And that’s why I learned how to make this consommé. I hope you make this for your family... post pics or it didn’t happen! Be well!

[@j.a.garcia868]

Love your videos Kosmo. I just did one in a WSM 2 days ago hot and fast, I knew it was going to be faster but I wasn’t expecting it to be done in 4 1/2 hrs. I was nervous but the temp and feel was spot on. It felt wrong to do a brisket that fast but it worked. I have not tried your products but will be ordering some soon!!

[@aubreyowen5146]

A few years ago I built my 55 gallon UDS and still love the hell out of it!! I can do low and slow or hook the blower up and do hot ad fast if needed

[@jimk8199]

I LOVE....LOVE....LOVE...LOVE my UDS. I cook pretty much everything on it...hands down my favorite smoker. I have done a couple prime ribs on it....with a drip pan with beef stock....makes THE BEST Au Jus EVER.....shut the front door.

[@BigLou956]

I made my own UDS but I haven't done a brisket on it yet.. I've done several pork butts on it and chicken and I love the way it cooks... Thanks to you I'm gonna smoke me a brisket soon on the drum smoker👍👍👍

[@nathanlinkugel2579]

The brisket looks so good yeah I'm from Nebraska the wind blows all the time too

[@xfrom321]

Drums do seem pretty cool to cook on. I just bought an Egg however and I can’t wait to try a brisket on it.

[@DaMurph]

Outstanding. I have a new Pit Barrel Cooker that I'm dying to do this on.

[@frankarena7949]

Kosmos, Good morning brother it was 6 AM when I started trimming my brisket got my fire up in the pit got everything going. Then I added cow cover and my Texas beef seasoning I’m trying out your product on my brisket I look forward to it today. And very informative video about controlling temps thank you brother. Frank from AZ.

[@onlyychevys]

Howdy from south Florida, I'm from north Texas and hate them cold winds to. I don't get cold much anymore. Great cook, deserves a thumbs up and a sub!

[@GreenMan-em2jd]

I usually mix mine with coors light! I use the same rubs though. Your products are bomb! They’re all I use now

[@JohnLopez-jt1cj]

I don't have a can but watching wut you've done, NOW I'm gonna get one, I'm gonna step out the box, thanks, 👍👍👏👏👏👏

[@doublecheeseburger1712]

I built an ugly drum and it cooks awesome! Ribs, brisket, and butts all favorites....turn out awesome 👌!!!

[@fishingwiththad681]

My only way to smoke anything is a pellet grill. I’m new to the game of smoking though. I love my pellet grill and my family doesn’t complain about what I cook(yet)! Trying my first attempt with a brisket Saturday! Wish me luck!

[@TheJustJon]

Just picked up a Pit Barrel Cooker! You sold me on it with the nine ribs!

[@droth2011]

Looks delicious Kos, good cook. Hope it tasted good.

[@atribecalledjudah5436]

Hot and Fast is the only way I’ll do brisket now, it came out better than low and slow. I’ll never go back!!!

[@mikemiller6623]

"If you ain't from Oklahoma you're lucky" Best thing I've heard all year. Lol. Looks awesome as usual great job

[@tbieri082]

I cook on a big ole wood burner had it for 20 years an got a pellet grill for about years great for quick but I like my wood burner for comp

[@chrishadley4894]

Look cooking bacon wrapped pork loin on mine. Glad to see how your can guys on the circuit cook your briskets because I have a Backwoods that I use to do low and slow and then I see guys like Travis Clark and Shake N Bake who are in the money consistently that are doing hot and fast so I'm gonna perfect my can to do just that. Preciate ya Kosmo!

[@smokeyraysbbq1502]

Great video... That's exactly how I've always cooked my briskets. I hate that burned (bark) 13 hour cook. Everybody does it that way because they see it on KZbin... Real bbqers do what works for them not because somebody says this is the Only way to do it. Way to go

[@misterpatron1]

Chicago here. We don’t know too much about wind 💨

[@rowe210]

Thanks Kosmo Q! Smoking one today Kosmo style!

[@jameswatkins1288]

I have 2 UDS cans. I love them! I start my brisket at 400 for the first 2 hours.. Gotta get the bark set before you wrap in butcher paper or foil.

[@Alrobbo1981]

Your videos are a great help for a newbee like me. love your stuff.

[@goingpostal8760]

Daggum that looks good. I gotta step my game up. I’ve only got an electric smoker right now I love it but that barrel looks fun!

[@RiverCityBBQ]

I just got a new gateway drum. Probably do the first cook this weekend.

[@nathanchalk3015]

The man, the myth, the legend! I'm learning a lot from you, so thank you! Keep putting out those great vids my brotha!

[@jeffreyclem5953]

I have an immediate good feeling about this fellow

[@rickf3mabc1]

2 UDS, picking up 2 QDS next weekend at Sonny's. Drums are legit!

[@marcq9123]

I just got me a can. starting to buy your products. never smoked before. I want to learn from you!

[@pop1948ful]

Just got me a UDS. Getting ready to GO. Like your videos

[@aks801]

Wow, never would have considered the sauce-in-foil technique: looks great! Love your background “peanut gallery”! Looking forward to seeing more.

[@IzzyEatz]

Do daily!!!!!! We do want that!!!!!!!!!! Your videos are entertaining!!!!!!!!!!!!!!!!!!!

[@orourke1972]

I had barell smoker and cooked some damn good food on it! I also owned similar brush burner for starter...lot of fun ha

[@neihart10racing]

We have the same wind problems in North Dakota.

[@krismullen10]

That Oklahoma wind brother!😂 all you can do is keep on keepin on! Maybe try temporary netting, were you can disconnect it if need be.

[@EthEdr]

Looks like Linda gets a lot of delicious leftovers lol. Beautiful brisket and happy dog. I’m just trying your products for the first time and they are top notch! Please keep Amazon stocked up with these!

[@juanordazsr.2961]

I use okluhma Joe's high Lander i use pecan and cherry. But haven't done a brisket yet just starting to learn the smoke flavors. Also trying to find a good wood to cold smoke some cheese. Michigan's cold days will hep out alot.

[@DillardDigital]

OK... You are Great at this! Thanks.

[@leightonmouse9191]

Don’t forget them awesome Oklahoma roads here!! Lol

[@bobbymartinelli6068]

Awesome videos kozmo. Plan on ordering 3 of your products in the next two months. Looking forward to trying them. I just smoked a 20lb brisket fast n hot. Was exactly what I thought it would be. Awesome. Now just need your injections, rubs, sauces.

[@rlwhitefield]

My man, that looks perfect! Tiff and I want to know when you want some help eating it?

[@davedadrummajor7438]

You went to work on that cook. Between you and Rus from Smokey ribs my barbecue game will definitely be on point. I'm still new to the barbecue game. Can't wait to try the recipes.

[@MikeHoncho884]

Whoa Nelly!! That looks good! I do not have a drum smoker but I’d love to have one! Didn’t even know they existed that you’re ago! I’ve been under a rock! I guess.... keep up the good work! Love your videos!!!

[@JoHnFLeM]

I subbed because I think you funny. You also have a no non sense approach. I appreciate that.

[@jamiekiecker6082]

We got wind up here in North Dakota too. If it stopped blowing we would all fall over

[@KosmosQ]

😂

[@jpfisher1952]

Looks wonderful, love making briskys on my uds

[@vinny123ful]

I own a gateway best investment ever it never let u down I also have the original 30 g and now the 55g from the pit barrel company and they cook to perfection

[@muffinmanroy]

I had to sub after I seen this vid. Niice set up bro!

[@migtrigg]

Damn man you made that huge brisket with such simplicity. I've had more failed briskets than successful. Anyways I became a fan so I'm subscribed. Awesome job

[@jerry-381]

I love my drums! The flavor is as good if not better than what my offset produces.

[@jsblusmokebbq4343]

Dude you've inspired me to get your products and cook briskets hot and fast. I'm batting a low average on decent briskets. Need to burn those coals and learn more!!!! Kamado and pellet cooker here. Would love a drum smoker too

[@EvilSky08]

Love your channel, would help a lot knowing what types of wood your using in your videos when you do smoke your food. Awesome videos man

[@jonasf1706]

Hot n fast, the only way to roll! This has become my favorite Qn channel thus far on KZbin. I've got a couple of Kosmo Qs rubs which have been nothing less than outstanding. Keep the awesome and fun videos coming brother. I'm hooked!

[@conradkostelecky5781]

You think it's windy in Oklahoma, come North Dakota. If the wind would stop all of a sudden we'd all fall down. And the temp is 20-40 degrees colder. 👍

[@aaronnatanaelquerido5088]

i see that you are a good man. nice videos sir. god bless you. bring more please :) from philippines.

[@ramtough4384]

Just picked up a Gateway 55, I'll get back to you on what I will like putting on it, hopefully everything.

[@ericousleyjr9119]

Awesome looking brisket. Those gateway drums are excellent! They increased the price though lol. Great video Kosmo.

[@RodStiffinton]

I like the way you talk in this video and your older ones. It’s more mellow, more real. Seem to shout in the newer ones, maybe it’s your big time voice. Anyways, I’ve bought a shit load of your rubs. Love it

[@migtrigg]

I'm thinking about adding a barrel cooker to my arsenal! Anyways, love the channel man, I keep coming back to this video... best on youtube! And I lived in Wichita falls texas, I know exactly what winds you talking bout lol

[@lx2nv]

Awesome video - you're channel has been quickly becoming one of my favorites. Would love to know the theory of throwing a little charcoal on top of the lump. I trust your judgement!

[@robbpfrank7930]

lx2nv same, not sure if he’s joking around with us or if the charcoal serves a purpose. Very interested to know more.

[@lx2nv]

@@robbpfrank7930 doubt he is lying. Only way to know is to try!!

[@darrellbilbrey2152]

Nice cook. Gonna have to try this quick brisket.

[@odeed]

I also cook at 300 degrees now. (Hot and fast.) Nice Jambo btw.

[@carlosgarza5963]

Love your backyard

[@josephcancino71]

My pbc I do pork butts, briskets, ribs, turkey... basically everything

[@robc.4321]

Great work my man. Im from the city and live in texas have no plans of moving back. Winds bad here too

[@joereyna614]

Came across your channel. Nice vid. I subscribed. Don’t own a can, but I do smoke a lot of pork butts, pork ribs and turkeys. Never attempted a brisket

[@coolmoodee]

I'm hungry now bro... well done

[@craig721]

Damn, that looked super frickin' awesome! I almost took a bite out of my monitor...LOL

[@markyork1]

1st video! You got yourself a new sub!

[@PhillipCummingsUSA]

HA! Kansas wind is exactly the same way. I've only driven through Oklahoma to get to Texas and its just as boring of a drive as going through Kansas. lol

[@RichsRiverSmokersWestVirginia]

Hey brother Kosmo love the hot and fast method but I’m still a low and slow kinda guy! But that brisket looked amazing! Great video!

[@davidhouse1693]

Like I said before I love this channel there's never any bullshit just good cooking and good info. Hey kosmo I'm considering getting a can. What size is your gateway and what are your thoughts on gateway vs pit barrel

[@shanegolba5464]

Super entertaining and informative video! Got me to got that subscribe button!! Keep up the good work brother!

[@mkejdo]

Nice video, brother! 9,9,9, from a KCBS judge!

[@snigbylife]

Love the Hideaway cup. My preference is for the Joes cups, but that’ll work. Go Pokes!

[@justinaguilar5903]

I am building 2 UDS so i will be able to try this method. I run a Oklahoma joe Longhorn currently

[@zachagado3021]

Nice cook I need a barrel pit

[@meatcranium4280]

I thought I was already Subbed to you. My bad. I am now. Nice Brisket,

[@broyb]

Looks great !

[@Kerlenbu]

You are complaining about your Oklahoma wind. We have it in South Dakota too. That brisket looks super. My drum smoker is the Pit Barrel Cooker. I like it but I don't have the control for the temperature that you have with this unit.

[@ironmantwilliam]

No Drum Cooking in New Zealand That Brisket looks like the bees Knees 🤤🤤🤤

[@nickanto]

Just casually cooking an amazing looking brisket! I've baby sat them for 16 hours and they don't look as good as yours.

[@ks_mason4775]

I'm not from Oklahoma. But Kansas wind is brutal. Oklahoma blows and Nebraska sucks, thats why all the trees lean north here.

[@doublecheeseburger1712]

I spent a year in Montana....you wanna see wind !!! Would really f up my smoker all that wind

[@superlotto36]

Def... screen it in. It's a no brainer lol. Love the vid. Any tips for a beginner??

[@jamesstrauch8491]

I grill on a pellet grill and I really like it

[@breakingchains7948]

I've always wanted to smoke on a can but cant afford it 😔 looks great bud

[@josephcancino71]

Have you ever tried smoking brisket horizontally on pbc till 169 temp then wrapping and finishing on grill grates to 205-209. 10th brisket that way and man... use custom hooks from place that have you your ubs.

[@michaelholliday6037]

I live in Florida, it’s hot ass balls 6 months out of the year and fall the rest of the year. No winter or spring.

[@bryantmitchell3858]

Good cook man!!! Interesting!

[@progers5019]

You made it look easy for sure. Beautiful meat. Thanks for the tips.