Hot Fast Brisket on WSM | Texas Style Beef Brisket

[@goddessoffire9351]

If you’re not drooling, your face is not close enough & you should be shamed watching this juicy brisket from afar....just go away

[@TROYCOOKS]

Much appreciated!!!! I happen to agree with you 100%!!! Cheers!!!

[@szuber42]

What method do you think produces the best. Longer cooks with water pan fat side up or faster cooks like this???

[@TheBushDownTheStreet]

T-Roy, all of your videos make me feel so nostalgic and happy. Thank you for bringing joy to millions.

[@chepeel7345]

If it wasn’t for T-Roy I wouldn’t have my WSM right now I don’t regret it one bit!!

[@hinds90]

Man oh man haven't watched yet but its nice seeing you use the WSM. Thats what brought me to your channel

[@Freabyrd]

Same here! Keeping it real.

[@Iloveyoutube11]

Same!!! Love T-Roy!!

[@TROYCOOKS]

Thanks much! I started out cooking BBQ on my WSM and it's still a great smoker after 8 yrs. I love the BBQ it produces!!! Cheers to ya!

[@BuddyTobyTV]

Couldn’t figure out what smoker I wanted two years ago. Found T-Roy explaining how to cook on it and make brisket. Decided on the WSM after that. Not sure if it’s because it seemed like the best option or because I wanted to keep watching.

[@nycqnycbbq2380]

Yeah I got to ur channel the same way ( WSM pork butt cook )

[@SmokinJoesPitBBQ]

Holy Brisket Bark Batman! Great job on this Brisket T-Roy! That heat blanket is really nice. I started with a WSM many moons ago and you make me wanna go buy one now. This didn't look overcooked to me buddy. 🤘

[@kevinanderson9461]

T-Roy, Since I've been working at home since March 2020, I found your channel. I started off with a Master Electric Smoker, that was a company freebie, watching you a couple months ago I bought a WSM 22". Now, I have a hinge for the top, garage door handles on the side, cool touch on the vents, better door and a chicken rotisserie. I even made myself a smaller fire basket for cooking steaks. (House of two adults and two kids) This WSM is awesome. Tell up the great videos.

[@brittsbackyardbbqngrill]

Old School =T-Roy... There reason I started watching T-Roy Cooks years ago when I never commented on nothing And the reason I bought a 22 WSM. Watched every every WSM video you ever put out. For 45 years I had cooked nothing but pork shoulders and whole spare ribs in 2 8x4 concrete coal under the meat pits. I had a stick burner and 4 grills and I seen T-Roy and it was on. Another classic and after The Soo video I understand this hot n fast and watch everyone you put out.... GREAT. Can I blame part of this addiction on you so MY Wife won't be so mad??? LOL

[@Jake4059]

Just a whole-hearted thank you and a big ol' Hell Yeah! to you T-Roy! I've thoroughly enjoyed watching you cook up a storm over the years. I' m a big fan of yours and I get a great deal of peace and relaxation just cracking a beer and watching you do your thing. You've greatly inspired me to tackle proper barbecue and grilling methods without getting overly complicated or fussy and let the meat speak for itself. Just pure and simple good eating. I sincerely appreciate all the great tips, tricks and genuine good times you provide on your chanel. Truly a hidden gem amongst the KZbin jungle....Keep doing what you're doing my man! Cheers!

[@WretchedAbomination]

Cooking a point end on my 18 wsm today... We're using the same charcoal t roy how about that! Ha.. some fabulous charcoal. Cheers to ya!

[@TROYCOOKS]

Have a great cook! Cheers brother!!!!

[@BBQChef]

That charcoal basket is the best accessory I've purchased for the WSM. Super high quality.

[@bjsbackyardbuckeyebbq5820]

I purchased the arbor fabricators charcoal basket for my 18.5 WSM after watching a couple of your older videos using it and it performs as advertised and more thanks for sharing that great addition

[@TROYCOOKS]

Thanks for the honest endorsement BJ! I don't show products on my videos that I don't like to use myself, so I'm glad you got one and are loving it. Now, you gotta get you a Big Ass Dial like mine! It's a River Country Thermometer I got on Amazon. Cheers to ya brother!

[@bjsbackyardbuckeyebbq5820]

Lol I considered it but I don’t have that nice swimming pool to make use of it😀

[@BabyBackManiac]

This takes me back. Reminds me of old school T-Roy videos cooking brisket on the weber smoky mountain (which by the way is how I originally found you) and of course that weekend here with Harry Soo. #BlackBeltTips. Great video. Makes me feel nostalgic. Miss you buddy

[@ptpitbbq]

T Roy is how I found you and James a few years back!!

[@TROYCOOKS]

It reminds me of good times hanging with friends also Justin. Miss you also my brother! Hope to see you again soon!!!!!!!!!! Cheers!

[@ndschirm]

Not enough new WSM videos being done any more. Thank you Troy for keeping them going with new gear and methods.

[@expandedconscious8265]

It was finding you and T-Roy which steered me to buying a WSM as my first smoker - All the way over in Australia

[@LouisatRshackBBQ]

Beautiful bark on that brisket. Pretty neat insulation blanket for the WSM. May be a great addition for the cold winters up here in the Pacific Northwest

[@ethandraught6435]

You the man T-Roy. Always loving the WSM videos. Keep on keepin on brother!

[@yuolo9979]

We love your brisket videos hear in Canada! Keep up the great work T-Roy and btw, your looking great!

[@meekomouse]

I can’t be the only person who sings T-ROY’s theme song when I’m firing up one of my grills...prove me wrong! 😂

[@theguyshow3392]

Yep, I do!

[@jessearsenault6908]

Haha true. I sing it when I'm just thinking about setting up the grill😂

[@tonysid3563]

Jeremy (Mad Scientist BBQ) has me drooling over his new Franklin, but space and a light wallet have me gravitating back toward the WSM, especially having T-Roy's knowledge and experience to draw on. Now where's my glass of Jack? Gotta start somewhere!

[@blakelocati]

T-Roy, your smile and amazing attitude are an absolute pleasure to partake in!

[@bradleymackbbq]

Nothing beats a good old WSM video with T-Roy! Makes it feel like summer is starting off right.

[@AntsBBQCookout]

You're the reason I bought a WSM last year. Great to see you cooking brisket on it again! I'm going to try out the Hot and Fast method in a couple of weeks for the first time and I hope it turns out as good as yours :)

[@BCWoodworks1]

You sold me on the WSM so much I just bought one. Can’t wait to put it to work.

[@jessearsenault6908]

T-Roy!!! Just gotta say, you're the best man. To me, you're the Bob Ross of bbq! You got me into the WSM last summer and have had a lot of fun learning the ropes. Gonna fire her up tomorrow. Cheers from Calgary man!

[@darrenXparker]

WSM is how I found you too. Nostalgia. 🤤

[@prestonbuffington954]

Good to see you back out there T-Roy. Not ready to try hot n fast yet. For now I'll stick with 250-275. Stay safe. Cheers.

[@expandedconscious8265]

People often make a mistake cooking hot and fast that they think it's ready at 203-205. I've had hot and fast briskets finish as high as 217f. I've done a few experiments and observations regarding cooking times/temps vs end prob tenderness. In my experience the hotter and faster you cook a the higher the end temp for tenderness. The lower the cook temp the longer the cook the lower the temp tenderness is achieved. The lowest temp I achieved tenderness was 188f

[@alexlee-rd2gl]

One of my favorite bbq uncles.

[@otiskeithwatkins1679]

Ditto on all the WSM comments. Your channel helped me decide what to get. I've found, since I only do hot an fast now, is 300 is just about right. I'm done in 5-5 1/2 hours and don't have that crunchy bark to deal with. And I take it to 208. H&F seems to need to go a few degrees over 203.

[@MrGpdp]

Old school Troy breaking out the WSM. looks good may have try this

[@slaytonj1]

Just picked up a choice brisket of my own. Can’t wait to grill and film

[@seanmcculloch154]

Keep the WSM videos coming. Great video

[@OKIEBBQ]

Oh man that looks Good! Great video Troy!

[@davidbowles7047]

Just bought a WSM and I love it!! Thanks Troy for all you do for showing us how to.

[@TonyDaTunafish]

Thanks for holding down the WSM T-Roy! I'm doing this one.

[@Viewtoagrill]

Oh man! Hot and fast... This method is becoming more and more popular. I love it. Take care Troy.

[@SaltPepperFire]

Amazing cook T-Roy, The brisket looks awesome. You always seem to create the best bark!

[@leonardgilbreath9004]

Been wanting to get a WSM to cook on watched Harry So cook on em and his briskets and you doing this one makes one want to give it a try 👍

[@TROYCOOKS]

You really should get a WSM. It's the next best thing to an actual offset stick burner IMO.

[@MichaelSmith-ny9qh]

Will have to keep an 👁 out for trimmed brisket at heb.

[@Evan-3355]

Been watching and subscribed since the peel a pound soup video was uploaded

[@adwnpinoy]

I did the garage door handle mod on my WSM. So when I do this, I rotate the whole middle section.

[@a075923]

Classic T-Roy video. Thanks Troy for the great video!

[@adukagdschannel1872]

happy enjoy meet you channel guys...i like to watch it

[@JuanMartinez-df1lc]

You do the best briskets man

[@CookingwithKirby]

Excellent cook Troy, you sure did go hot.

[@Heatshieldproducts]

One of these days we are going to have to come out and taste your cooking! Thank you for the shout out! We really enjoy watching you Chilling and Grilling Responsibility!

[@TROYCOOKS]

That would be a great time and I look forward to it! I'll hook you guys up with some great BBQ!!!! Sorry I put the heat shield on backwards at first. I caught my mistake about 15 mins later! LOL It works better than I could have ever expected!

[@Heatshieldproducts]

@@TROYCOOKS That is great! What is amazing and you may not have realize it... you are touching the lid of your smoker when it is 350F. Time - 8:50.

[@mwayne7953]

Mark from Cedar Park....Hot n Fast the only way I do briskets for the past 2 years...salt and pepper only, inject with beef broth before the cook, use B&B oak lump, oak and hickory chunks, only rotate once and try to keep as close to 400 as I can for 2 1/2 hours...spritz with beef broth at the wrap and finish in the oven at 300 for three hours...wrap in towels for at least 1 1/2 hours to rest... everyone says it is the best they have eaten...(HEB prime packer untrimmed)

[@TROYCOOKS]

I bet your neighbors get fired up when they smell you firing up the smoker! LOL Mine do the same! Yes, the way you are doing it is the classic way Harry Soo showed us and it is terrific. I actually forgot to use the water pan on this video, but it was still a great brisket!

[@theguyshow3392]

T-Roy! All is good when I get notified that you have a new brisket video! Great looking brisket my friend!

[@daddydutchbbq]

Beautiful brisket Troy. And when the boss says wrap up the video so she can eat, then it's time to wrap it up ! Cheers Brother Troy !

[@brianveestrom6784]

True.

[@TROYCOOKS]

Yeah, when wifey is hungry, you gotta hurry up the video! LOL I'm sure you've been there a few times too? LOL Good times bro! Cheers to ya Kent!

[@bobbyblazes1]

Haven't seen this man for awhile! Definitely missed, hope all is well brother!! I look like a pro and am "the bbq guy" in town on my WSM thanks to this man👍👍

[@danielboyd3779]

That brisket looked delicious! Great cook and video!

[@TROYCOOKS]

Thanks very much for watching Daniel. Glad you enjoyed the video! Cheers brother!

[@gregcym]

Yes T-Roy!! Always use your brisket recipe on my WSM, always perfect! Big love from the UK!! Hope all is well in Texas!

[@TROYCOOKS]

Thanks Greg, I appreciate that very much! Hopefully, you are impressing your friends & family with your cooking skills. Much love back to you and all of my fans in the UK!!!

[@bigronshobbies8209]

Just awesome T-roy and Paivi almost bought a brisket but we are forecasted rain all weekend, we need to try this.

[@lifeOfBarneyMusic]

Hey T Roy. In one of your videos you show how you used wire to hold the charcoal ring to the bottom grate. Does it matter what kind of wire? I have all kinds of extra galvanized wire laying around....

[@rcm1145]

Brother you killed it in this one.

[@blueenglishstaffybreeder6956]

I always do my brisket and ribs on the smokey mountain usually takes between 4.5 to 7 hours Max, I use a big water pan/fire taming bowl in mine for moisture and to stop the bark from being so tough and never does it disappoint, always is better than a 10-12 hour brisket on an offset, love it

[@brandonlarson9251]

The bark look a little too dark for me, but when you cut into it and it was still that juicy made my mouth water. Excellent cook my brother

[@Rickysfoods]

Another excellent video Mr T-roy!! Brisket looks mighty fine..

[@eltonsbbq-pit]

Great video Brother.. Nice tip regarding lifting the end of the brisket.. Cheers from Norway! Kjetil

[@scott5310]

Thinking about trying this with the water pan, no water. Curious to see if the temp can get that high.

[@scottdware]

Great video, T-Roy!

[@flyingdutchman80]

Got me wanting to cook a brisket this weekend brother T-Roy. Cheers!

[@TROYCOOKS]

Go for it Josh!!! Brisket is great every weekend! Cheers brother!

[@dmproske]

T-Roy, I have been told to put a couple layers of HD foil under the brisket midway during the 1st part of the cook to keep the bottom of the brisket from getting too hard. Haven't tried it out yet but will this Sunday.

[@EverettBBQ]

Really cool looking heat jacket for the WSM, T-Roy. Great cook, hot-n-fast brisket! 🔥

[@gpotter1575]

Love my Arbor Fabrication charcoal basket 💯!!!! The owner should be crowned M.V.P. of the "Minion Method of today's BBQ WORLD ✌🏾💯👌🏾✌🏽

[@justinbendlin7578]

"Wrap up this video" is a great line!

[@dianesglamfam7052]

We had brisket cooked in our pellet smoker..omg . Delicious

[@flyingflight]

The exterior looks a little crispy for my liking. Thanks for showing this technique I think I'll stick to low and slow. Love the WSM

[@albertaboy74]

that would be perfect for winter bbq, here in northern Alberta

[@RumandCook]

Used to love my WMS. Great way to get some great smoking done! Thermal jacket is pretty cool.

[@tomstestkitchen]

Great looking brisket Troy!

[@RollinIsbell]

Excellent content. Thanks for sharing your knowledge on how to cook fast on the WSM. That insulation blanket is on point.

[@erichoehn8262]

Very cool. I've never had the courage to try this... maybe!

[@TROYCOOKS]

It does give a softer bark if you cook at 400F for 2.5 hrs, then wrap and cook at 325F for 2 more hrs, but this Choice brisket was jammin'!!!! I appreciate you watching Eric!

[@12344321KEN]

T-Roy do you own a Outlaw patio offset smoker? I live in Northern Indiana And just went by Craigs welding who builds them your thought?

[@bubbalovespong]

You make it look so easy man! Still can’t get it right haha. One day! T-Roy on a Saturday morning, the best!

[@scottejconsidine]

It was great talking to you on the foxhole last week about the wsm. Is this video going up on the foxhole too?

[@TROYCOOKS]

Hey Scott, great chatting with you also! Yeah, Foxhole is still working on their uploads to the platform and I'm their guinea pig. I give them feedback about my issues uploading and they make a slight fix. I try uploading again and run into another issue. It's slowly, but surely gonna work great for those of us that upload vids. So, yes, this video will get uploaded to Foxhole soonish! Much love to all of my family on Foxhole! Cheers!!!!

[@scottejconsidine]

@@TROYCOOKS thanks buddy! Us patriots must stick together! Keep on cooking brother and I'll keep watching!

[@Dom_721]

Awesome video T-Roy....think Im going to try this method over the weekend!

[@TROYCOOKS]

Please do give it a try and come back to let us know how it turned out. I wouldn't steer you wrong Evan!!!! Good stuff!!! Cheers and thanks for watching!

[@Dom_721]

@@TROYCOOKS I greatly appreciate the kind words brother. Last year has been horrible for us and we are just trying to get back to the way things were. Whenever Im down, I like go back and watch old T-Roy videos and try your various recipes, as I have been a subscriber for about 5 years now. Your positive energy never fails. Much love to you, Karen, your buddies James, Harry and all others. Thanks again.

[@Kevrules86]

Literally running the same charcoal as you, and couldn't keep the temps above 300, had to run the vents all open, and prop the door open and still didn't want to stay up, mines the 18.5 any advice is appreciated.

[@bigdave260]

Great to see you back T-Roy!

[@TROYCOOKS]

Hey BigDave!!! Great to be back in action and I hope you have a great Summer!!!! Cheers brother!

[@Fishpig65]

Hey TRoy! Thank you for the video!

[@nephewsque6751]

Nice job T -Roy, what part of louisiana did you lived ?

[@alexholt6107]

Quality as always Mr. T 🤙🏻

[@RichsRiverSmokersWestVirginia]

Hey brother its been awhile! Great looking brisket!

[@SmokedReb]

What a great looking brisket! Thanks for the video, brother.

[@floridiannights]

Id love to have a T-Roy cooks hat! that would be some cool merch to drop!

[@BuddyTobyTV]

Looks good. Clever way of using the insulation blanket! That might come in handy on the cold fall smokes I do here in the rainy PNW. Amazing that they fit that thing around your dinner plate thermometer lol. I’ll have to save this technique for when the Mrs. and I want a brisket on short notice.

[@nycborn]

Great video (as usual) - the discount code for the blanket isn’t working. Do you have a correction?

[@TROYCOOKS]

Sorry Paul, I've had others say it worked for them. Make sure you are using the link in the video description to MKHSupply and using code: T-ROYUSA

[@kiddelinastafford3030]

Mr.T-Roy, u did a good job with it, it looks yummy, but can us gurls make this with a regular charcoal grill an de cast iron grill box? If so do we still need sum water? Im determined 2 learn how, i will not be de lady who gits de grill lighter out ofmine hand an told 2 go 2 de kitchen an make dessert y leave de grill 2 de gentlemen this yr Thank u very much an im sharing this.

[@lyleswavel320]

Bark is Right on Point

[@usmcsalazar]

I see this brisket is Choice, what type of brisket do you usually go for?

[@BigT27295]

Love this channel,and you too brother. Lexington N.C. here.

[@TROYCOOKS]

Much love back to ya brother!!!! Cheers from Texas!

[@mllm1]

Good video, I always love your cooks, T , the wsm is a killer cooker. Just don’t leave the lid off too long or you get that flare up.

[@Willplunk]

Hey T-Roy, what are your thoughts on using beef tallow as a binder and adding some to the brisket when you wrap, a few pit masters are saying it makes the brisket better. I like the dark bark also, I enjoy your cooks.

[@stevesproul3744]

Great looking Brisket T-Roy thanks for the tips brother

[@patstexasstyle5395]

I've actually cooked a brisket at 400° before , not on purpose but it happened an it wasn't bad

[@eztrucking5]

Hey t-roy I've seen you before placing the water pan after wrapping

[@TROYCOOKS]

Yep, Harry Soo said to use the water pan after wrapping. I actually forgot to this video, but it still turned out tasting terrific. If anything, the fat cap was a little hard to cut through.

[@eztrucking5]

@@TROYCOOKS thank you t-roy been a fan for years now keep doing what you do...

[@briansamia3272]

Thank you for the video T-Roy and for some inspiration for this weekend! Please keep them coming.

[@TROYCOOKS]

If you give it a shot, please reply back letting us all know what you think!!! Cheers!!!

[@briansamia3272]

I gave this a try today on my 18" WSM using B&B hardwood briquettes, and a 13lb choice brisket. Temps ran between 350 and 380. Probably could have gotten it to 400, but did not realize one of my bottom vents was closed until the 4 hr mark. Cook took 5.5 hrs. I pulled it at 208. All in all very good. Friends and wife liked it. I loved starting the prep at 9:30 AM and eating at 6:30 PM. Even let it rest for 2hrs. It was also nice not having to monitor temps. It makes for a really easy cook. Thanks for the inspiration!

[@KatMa664]

I know this is an old video, but I tried to go to the thermal wrap and the link is not good.

[@TROYCOOKS]

Thermal wrap? You mean butcher paper? If so, I get pink butcher paper from Amazon. If you mean, ThermoWorks, the links are working for me, but just look up ThermoWorks on line and you'll find their site.

[@KatMa664]

@@TROYCOOKS Troy I’m talking about the blanket that you wrapped the WSM in. When I went to that link, it said it was corrupted. I tried it several times.

[@TROYCOOKS]

@@KatMa664 Oh, I forgot about that blanket. I'll dig a little and see what's up with that company. I'll try to let ya know on video.

[@4seasonsbbq]

Great video as always T-Roy. I still haven't cooked a brisket yet, I need to get off my butt and get one done. Have a great weekend brother. 🍺🍺

[@dizzlethechef]

Great job Troy! Delicious looking brisket.

[@Trumpetmaster77]

Good game brother! Cant get any easier than that! Simplicity is the ticket😁🍻👍

[@thomasbarrett7738]

Thomas; Do you have a kamado grill and do use your yoder anymore and what size wsm you have and do you enjoy it