Greetings from Ireland. A tip for injecting, take the broth, add any herbs or spice you want, heat in a pot, fully cool and pass through a sieve , all the flavour with no lumps.
Great tip Danny!!! I actually do that sometimes, but forgot to mention it. Can't remember everything! LOL Thanks for watching and cheers to ya from Texas!!!!!!
Just bought a 18.5" Weber Smokey Mountain and plan on cooking a brisket soon. I have watched many you tube videos and yours is the best one out there. Thanks for this detailed instruction video, I really appreciate your effort and time to shoot this.
I think this ole boy has the best tutorial videos around. Pretty much covers everything. Has a very nice voice, kind of want to listen to him. Realy knows what he is talking about. Thanks T. Roy
I have the 14 inch WSM. The large packets of prime brisket bust open at Costco at times so they cut em and sell em as much smaller pieces. Granted I had about 2.5 pounds of flat but I followed these instructions, rode out the stall, rested it for two hours and hit the jackpot for my first ever long smoke brisket. Came out amazing. Thanks T-Roy 🤙
Ha!!!! Yeah, I say some crazy stuff sometimes. At least you know none of my videos are scripted!!!! LOL Glad you enjoyed the video. Weren't you one of the guys that requested this video? Cheers to ya!
This is my 5th brisket ever. I've watched this video EVERY time and I'll keep on until I've mastered it. This is the greatest tutorial, and in my opinion, we should all be near our brisket-in-progress, so the length of the video isn't too long if you pause as you go. The most invaluable tool as I work towards mastering the WSM. Thanks, man, you're THE BEST!!! By the way, I've never had a failure, thanks to you.
I'm British. Our BBQ usually means undercooked sausages and burnt burgers. My American friend just led me here, and let me tell you I am well into this, it's given me inspiration. However; which side of foil you use is irrelevant. There's only a difference in how the foil looks because of how foil is manufactured. Other than that, great video.
My Dad Phil Rogers from Phil n Florence mentioned you so many times in his videos God rest his soul. Thank you for inspiring him. Enjoying your videos now.
Love this man, just got into smoking with a WSM and finding his videos has been a perfect introduction to this way of cooking. You’re doing a great job.
I snuck away from my 4th festivities to post a THANK YOU! Your videos helped me through smoking my first brisket on my WSM that I received for Fathers Day. Your videos (inc your trimming video)helped set realistic expectations for newbies and addressed a lot of questions/challenges as I encountered them. My first brisket is pretty good and now I feel encouraged to continue. -I am a new fan.
I appreciate you taking time away from your family to say thanks. I’m happy your brisket turned out nice and I know it’ll get better with more practice. Tell your family hello for me and I wish all of y’all a Happy Independence Day!!!!
I own 3 of the 22s, cook constantly for me,family &friends. I've done 4 competitions ( came in 3rd on brisket against some pro teams) . Been following you on Facebook, Instagram & UA-cam for a few years. And still you taught me even more. Thanks for sharing your information!!! Always eager to learn.
Although I am not a newbie I really enjoyed watching! Took me several attempts though, because my daughter kept interrupting 😅 Never mind the length, videos like this can't be long enough! Greetings from Germany 😀
Thank you very much! I wasn't sure if folks would enjoy this one or not because of the length, but there's so much info to talk about that I didn't want to edit it down to 15 mins. Glad you enjoyed it and I appreciate you watching Grumpy!!!! Cheers to ya brother!
That's a damm fine choice brisket Troy. This just might be the best brisket video for a beginner to watch. Really well done. Not to long at all for what you covered. ✌
Thanks David, I really appreciate the kind words brother. I tried to include everything I could think of in this video. I enjoy sharing what I've learned over the years and hopefully it will help someone out there on their first brisket cook. It does help to choose a flexible and well marbled brisket to begin with!
That was brisket perfection Troy! The dark bark against that smoke ring and then the beautiful brisket with juices flowing out of it! What more could you ask for! Cheers brother 🍻
Thanks Rus, choosing a great brisket to begin with really helps. I lucked up and found this one that was probably just shy of making it Prime. That bark really surprised me! It darkened up really nicely in that foil. Man, that was some tasty brisket! I appreciate you watching and hope you and the family are all doing well. Cheers to ya my friend!
I am so lucky I found your channel. Thank you for an outstanding experience. You are very easy to listen to and explain your methods slowly. I have just ordered this smoker and can't wait to start. Keep up your awesome teaching. Appreciate all your time and info. Thank you.
Just wanted to say a massive thank-you for this video. Just got a WSM and have smoked a 3.5kg brisket following your wise words. Really appreciate it. From Nottingham UK
Great video, especially when sitting at home during this COVID-19 crisis, so don't worry about it being too long. Thanks for all the tips&tricks and be safe! Greetings from The Netherlands.
T-Roy you are the man! Been watching your videos now for a month or so. You helped me decided to get a WSM. And tmrw I am cooking my first brisket! I’m a Firefighter from Fl and looking to get on your cooking level!
Yep, like I state in the beginning, I don't cook brisket the same way each time, but this that I showed in the video is only one way to do it. It's all good in the end!!! Thanks again!
After all the work, after all the hours, after all the effort... I love that first slice into a perfectly BBQ brisket. It is utter bliss!! I doubt I will ever get over that feeling.
Love the long video format. Gives me something to watch as i’m out here since 5am smokin a brisket on the ol stick burner for 10 hours! 🍻✌🏽 Oak logs on a packers brisket! Cheers from Michigan!
Troy if I ever get to cross the pond over to America, I have to come and say hello. It's worth buying a flight from England just to stand at the end of you road and smell what your smoking. Great video again my friend...
Did my first brisket this past weekend on my WSM, spent the first 3 hours making sure the fire was right watching brother T-Roys videos! Thanks for the knowledge, family and friends loved it!
Thanks for the detailed info! I'm a pellet smoker guy myself but I took a ton of tips from this Troy! Much appreciated. Cheers to a job well done again!
A big "Howdy" from your neighbor here in San Antonio. Man you made my mouth water watching this. I've never cooked a brisket 'cause I never had the confidence I could do it right. I like the way you did this and your video gives me hope I could pull it off. Gonna try it this summer. Bookmarking this video. Thanks much.
Don't be afraid to smoke brisket. Just make sure you get the best looking brisket you can and you will usually have success. I'm glad you enjoyed the video. I made it for guys just like yourself who've been afraid to attempt a brisket cook. I'm sure you'll do fine as long as you follow the steps in this video. Cheers to ya brother!
Oh my gosh does that look AWESOME!! About to set up my WSM for ribs but now I really want a brisket, thanks so much Troy- you are the best!! Cheers brother...
Newbie bbq'r here, I feel I've learned so much about it , just in this one video , and not just for smoking brisket , it seems a lot of the principals should hold over for lots of different cooks , only question I have for you right now, is about smoking on an average charcoal bbq , wood chips , in a smoker tube , do we soak them , yes , no , situational , and reasons ? ( I'm going to ask you this in a newer video too in case you don't see this , so if you see my name again you don't have to answer twice !
Use chunks, chips burn to fast. Ok for say a smokey joe also soaking is not a good idea. I use a kettle for smoking and use chunks, depending on taste you want start with one chunk
@@mckeon1960 Thanks for that , I'll see what local shops have in stock ! I tried chips in a smoking tube ( dry ), and even then they didnt last all that long
That is a masterclass T-Roy! extremely helpful and detailed tutorial for beginners like me. This video shows that amazing results are achievable using brisket within an affordable price range. Thank you very much! Cheers
Hey T-Roy wanted to offer a big thank you! I recently bought a new to me (barely used) 18" Weber smoker. I found your videos to be the best tutorials on YT. Tons of great trial and error advice & suggestions that I benefited immensely from. On behalf of myself and my satisfied family I appreciate your channel big bro.
Timestamps for sections of the video are provided below. :40 Choosing a brisket 02:38 Setting up the WSM for Minion Method 09:53 Injection the brisket 11:44 Making a homemade rub 14:36 Let's put the brisket on the WSM 16:03 Checking at 2 1/2 hours into the cook 21:13 I answer your brisket questions (Q&A) 39:36 Checking at 3 1/2 hours into the cook 40:59 Checking at 4 1/2 hours in 42:26 Wrapping the brisket 47:31 Checking at 6 hours 53:19 Testing for tenderness 56:01 How to rest a brisket 57:39 Slicing some fine brisket slices 1:03:33 Final taste test
T-Roy, What do you think about separating the flat from the point. Then getting rid of all of the external fat. Do this to get the maximum amount of barkage on both pieces.
Hey Brother, I’ve watched this video several times not because I’m thick but to soak in all the info you give. I’ve smoke many briskets myself there are several of us in our men’s ministry who cook for our church so you can imagine guys are always watching how each other’s doing. Most of us use offset stick smokers and one of the guys is using a pellet grill (I always tell him he cheats) but what I’m most interested in is your multiple probe wireless thermometer. I use a single probe to monitor grill temp Incase I need to adjust air or fuel, I’d really like to have multi probe. Because we do lunches we typically cook overnight which means up and down unless you’re using a pellet grill (why I say he cheats..;-) I typically use mesquite charcoal with white oak for briskets however after watching your videos I’ve backed off the wood and started using the blue briquettes to reduce the depth and strength of smoke with success. I also use beef broth to inject adding a little garlic. Oh and after smoking I always put a plate together and take care of my neighbor Mrs Wilson who is a wonderful lady who knows when I’m doing the magic! God bless and thank you for sharing your experiences with us who are watching.
Hey brother, if you check my ThermoWorks links in the video description, you’ll see the Smoke X4 which is the 4 probe base I use. It has a much better WiFi range than the older 2 probe original Smoke. Tell your cooking buddies hello for me! Keep that smoke rollin brother!!!!!!
Hey Mike, I was sitting out back chillin' out relaxing while the brisket was smoking away and I started coming up with questions about brisket that I hear from my fans. So, I wrote them down and decided to do a short chat session to include in the video. Glad you enjoyed it!!! And thanks for watching brother!
Congratulations Robert! You’re gonna love it! Just remember that it’ll run hot and be hard to maintain temps the first handful of cooks. Cheers brother!!!
Dude!!! This video was EXACTLY what I've been looking for. Love the details, answered so many of my nitty-gritty noob questions. Can't wait to break in my new-to-me WSM!
I think I finally have the nerve to try brisket. I've followed T-Roy's directions for everything else (ribs, chicken, Boston Butt, etc) and they've always come out great. With prices for these briskets running $75 - $100 I want to make sure I'm as confident and have all of the information I can get prior to committing here. Thanks T-Roy! I'll let you know how it turns out.
T-ROY COOKS . Great ideas. I’ll take that advice. On my way to buy my WSM. Thanks for all the great videos T-Roy. Have a great New Year. Looking forward to some more of your backyard bbqing.
Great video brother Troy!!!! That brisket looked amazing man. Glad to see yuh around the smoker!!! During these times i needed the longer video for some care free bbq entertainment! Cheers
Your tutelage is the reason why I started to smoke. Thanks for the guide. Your a great teacher with a passion for what you do. I’m on my seventh brisket.
Come on over Tess! I’ll cook up some chili for ya using the brisket leftovers!!! You’re doing very well yourself. Thanks and congratulations to you as well!!!!
@@TROYCOOKS Thanks! My channel has been the same for 2 years...can't seem to get the momentum like most. My channel is dry and I understand. Take care and keep rockin!!
Ya your doing great man. Truly no hate. But if you say Weber one more time. Either I’m ripping my teeth out. Or making my friends become alcoholics! 😂 We get it!! 😂
48 years smoking briskets i never wore gloves.. lol just teasing. old school we covered our briskets with brown paper grocery sack when we got the color we liked. you got got a lot of great info in here nice job t roy..
I recently got a WSM and your videos have been extremely helpful. I love the genuine personality and big heart you bring along with the info/education. Cheers brother!
Great video T-ROY...someone finally gave an example of pulling a brisket at 225 degrees. One cook, I had an issue with my smoker and the brisket temp was high (cooked faster than projected and it was an overnight cook). Thought it was ruined! I let it ride until it became tender. PROBE TENDER is the key! You cant stress it enough to the bbq beginners. Again, thanks for another great video!
Hey t-roy have you put the cylinder and lid part of the smokey mountain on the bottom have of the weber kettle. Now it's a smoker with wheels and if lifts it up higher
I received my Weber Smokey Mountain Cooker Smoker as a Xmas gift 2020. It's still new in the box and so am I. Your Tutorial has given me the courage and patience to go for it. My first attempt at preparing a smoked beef brisket for Thanksgiving 2021. Thank you so much.
It's actually quite easy to cook on the WSM. It does all of the hard work cooking the meats. I love that it's a "set it and forget it" smoker. I'm sure your brisket will turn out fabulous!!! Keep that smoke rollin' brother!!!! Cheers to ya!
Hey T-Roy, why do you say you can’t get a smoke ring with a WSM? I’ve been smoking on WSM’s for over a decade and I get a nice thick smoke ring on mine. No MSG ever. Let me know!
T-ROY COOKS yes! That explains it brother. I always put my meat on cold before the smoker gets up to temp. I like letting it all come up together. Thanks for the great videos!
Can anything else other than cold meat/msg/ curing salts help the ring? Been on my WSM 10+ yrs and every once in a while I get something more than an 1/8”. Thinking it’s the meat?? No fake additives used
Well - I made so many errors. My meat got ashy. It also has an acrid bitter taste. It also had some chewy spots and a few tender spots. Wasn’t pleased with it at all. Trying not to get discouraged!
Just perfect for a newbie. Just got my 22.5" WSM and I really appreciate the info. All of it. Gonna do another cook or two of ribs and maybe a chicken and butt before my first brisket. I have enjoyed watching all of your informative video cooks. Keep 'em coming. Thanks much.
Watched a couple of your smoked brisket videos since receiving my new Weber SM this week. Excellent tips and advice. Will be attemptin my first brisket this coming 4th Holiday, thanks to the information from your vid.
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Absolute legend. Watching this bloke cook and how he gets on a personal level with everyone is therapeutic. Keep it up champ 👍
Thanks for the kind words Adam! Cheers brother!!
Legend has it, everytime T-Roy says "Weber Smokey Mountain" a Weber marketing rep gets his wings.
It would be a dangerous drinking game
No one can say Weber Smokey Mountain quite like T Roy!
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In times like this we need more of T-roys kind and positive attitude. Oh, and he's a darn good bbq cook too! Great video.
Thank you very much!!! I appreciate the kind words and support.
These videos are super helpful, appreciate you T-Roy.
I like troy cook's video
Make it rain!!!!!
Greetings from Ireland. A tip for injecting, take the broth, add any herbs or spice you want, heat in a pot, fully cool and pass through a sieve , all the flavour with no lumps.
Great tip Danny!!! I actually do that sometimes, but forgot to mention it. Can't remember everything! LOL Thanks for watching and cheers to ya from Texas!!!!!!
Just bought a 18.5" Weber Smokey Mountain and plan on cooking a brisket soon. I have watched many you tube videos and yours is the best one out there. Thanks for this detailed instruction video, I really appreciate your effort and time to shoot this.
T-Roy was the first person I watched when I bought my WSM 7 months ago. Love the channel.
I think this ole boy has the best tutorial videos around. Pretty much covers everything. Has a very nice voice, kind of want to listen to him. Realy knows what he is talking about.
Thanks T. Roy
I have the 14 inch WSM. The large packets of prime brisket bust open at Costco at times so they cut em and sell em as much smaller pieces. Granted I had about 2.5 pounds of flat but I followed these instructions, rode out the stall, rested it for two hours and hit the jackpot for my first ever long smoke brisket. Came out amazing. Thanks T-Roy 🤙
'Ole T-Roy Needs to Tighten Up His Game!' I'd buy that shirt. Freaking hilarious. thanks for the detailed tutorial T-Roy! You're the best
Ha!!!! Yeah, I say some crazy stuff sometimes. At least you know none of my videos are scripted!!!! LOL Glad you enjoyed the video. Weren't you one of the guys that requested this video? Cheers to ya!
This is my 5th brisket ever. I've watched this video EVERY time and I'll keep on until I've mastered it. This is the greatest tutorial, and in my opinion, we should all be near our brisket-in-progress, so the length of the video isn't too long if you pause as you go. The most invaluable tool as I work towards mastering the WSM. Thanks, man, you're THE BEST!!! By the way, I've never had a failure, thanks to you.
I'm British. Our BBQ usually means undercooked sausages and burnt burgers. My American friend just led me here, and let me tell you I am well into this, it's given me inspiration.
However; which side of foil you use is irrelevant. There's only a difference in how the foil looks because of how foil is manufactured. Other than that, great video.
My Dad Phil Rogers from Phil n Florence mentioned you so many times in his videos God rest his soul. Thank you for inspiring him. Enjoying your videos now.
So sorry to hear about your Dad. I'm a subscriber to his channel and enjoyed his videos so much.
Sorry for your loss. I enjoyed his videos; they were informative. But more importantly, I enjoyed the joy that shined through.
Love this man, just got into smoking with a WSM and finding his videos has been a perfect introduction to this way of cooking. You’re doing a great job.
I snuck away from my 4th festivities to post a THANK YOU! Your videos helped me through smoking my first brisket on my WSM that I received for Fathers Day. Your videos (inc your trimming video)helped set realistic expectations for newbies and addressed a lot of questions/challenges as I encountered them. My first brisket is pretty good and now I feel encouraged to continue. -I am a new fan.
I appreciate you taking time away from your family to say thanks. I’m happy your brisket turned out nice and I know it’ll get better with more practice. Tell your family hello for me and I wish all of y’all a Happy Independence Day!!!!
I own 3 of the 22s, cook constantly for me,family &friends. I've done 4 competitions ( came in 3rd on brisket against some pro teams) . Been following you on Facebook, Instagram & UA-cam for a few years. And still you taught me even more. Thanks for sharing your information!!! Always eager to learn.
T-Roy was the reason I bought my WSM 2 years ago and how to use it properly. Now my family and friends enjoy great backyard bbq! Thanks T-Roy
Although I am not a newbie I really enjoyed watching! Took me several attempts though, because my daughter kept interrupting 😅 Never mind the length, videos like this can't be long enough!
Greetings from Germany 😀
Thank you very much! I wasn't sure if folks would enjoy this one or not because of the length, but there's so much info to talk about that I didn't want to edit it down to 15 mins. Glad you enjoyed it and I appreciate you watching Grumpy!!!! Cheers to ya brother!
@@TROYCOOKS it would have suffered significantly if you had edited it down to... bite size
Legend has it, if you say Weber Smokey mountain ten times in a row T-ROY will magically appear.
That's a damm fine choice brisket Troy. This just might be the best brisket video for a beginner to watch. Really well done. Not to long at all for what you covered. ✌
Thanks David, I really appreciate the kind words brother. I tried to include everything I could think of in this video. I enjoy sharing what I've learned over the years and hopefully it will help someone out there on their first brisket cook. It does help to choose a flexible and well marbled brisket to begin with!
That was brisket perfection Troy! The dark bark against that smoke ring and then the beautiful brisket with juices flowing out of it! What more could you ask for! Cheers brother 🍻
Thanks Rus, choosing a great brisket to begin with really helps. I lucked up and found this one that was probably just shy of making it Prime. That bark really surprised me! It darkened up really nicely in that foil. Man, that was some tasty brisket! I appreciate you watching and hope you and the family are all doing well. Cheers to ya my friend!
I am so lucky I found your channel. Thank you for an outstanding experience. You are very easy to listen to and explain your methods slowly. I have just ordered this smoker and can't wait to start. Keep up your awesome teaching. Appreciate all your time and info. Thank you.
I appreciate you checking out my channel and thanks for the kind words. My goal is to teach instead of entertain.
Good to see you back T-Roy. Brisket looks great and glad you are feeling better!
Really enjoy you breaking everything down. Doing my first smoke today.
Happy I could help! Enjoy your cook and Cheers to ya!!!!
Just wanted to say a massive thank-you for this video. Just got a WSM and have smoked a 3.5kg brisket following your wise words. Really appreciate it. From Nottingham UK
Great video, especially when sitting at home during this COVID-19 crisis, so don't worry about it being too long.
Thanks for all the tips&tricks and be safe!
Greetings from The Netherlands.
T-Roy you are the man! Been watching your videos now for a month or so. You helped me decided to get a WSM. And tmrw I am cooking my first brisket! I’m a Firefighter from Fl and looking to get on your cooking level!
Cooked my first brisket using your video as a guide. Have done 4 now using the same steps. Perfect every time! Thank you!
You are the first person that I have ever seen that understands the insignificance of the smoke ring.
T-Roy thank you sir this video helped me make a beautiful brisket for my family on the 4th with my new WSM 22. Thank you again!
Happy to help a brother out and I'm thrilled your family enjoyed some fine eating!!! Cheers!!!
Great video, long, but I learned a lot more than normal due to the length. Miss your Thursday chats. I would love to see more long ones like this.
T-Roy relaxing and cooking barefooted! More than a task, it's a way of life.
T-Roy we do have some differences but not enough to fight about. You are one fine chef. Cooks cook-chefs create. Keep up the fine work..
Yep, like I state in the beginning, I don't cook brisket the same way each time, but this that I showed in the video is only one way to do it. It's all good in the end!!! Thanks again!
Had a huge success after learning from T Roy, brisket was just fantastic. Wife loved it, very well explained video again mate. Thanks T Roy.
I know it’s not so new anymore but man, that’s a great theme song!
After all the work, after all the hours, after all the effort... I love that first slice into a perfectly BBQ brisket. It is utter bliss!! I doubt I will ever get over that feeling.
My daughter and her boyfriend just bought a family weber smokey mountain 18". I'm a stone cold newbie and this wisdom is very much appreciated!
Love the long video format. Gives me something to watch as i’m out here since 5am smokin a brisket on the ol stick burner for 10 hours! 🍻✌🏽 Oak logs on a packers brisket! Cheers from Michigan!
Troy if I ever get to cross the pond over to America, I have to come and say hello. It's worth buying a flight from England just to stand at the end of you road and smell what your smoking. Great video again my friend...
Did my first brisket this past weekend on my WSM, spent the first 3 hours making sure the fire was right watching brother T-Roys videos! Thanks for the knowledge, family and friends loved it!
Im picking up an 18 inch WSM right now. im happy I found your instructional videos. not only was it manageable but it was extremely personable.
T-ROY is the Bob Ross of BBQ
Unreal mate you have a fan base here in Australia!
Thanks for the detailed info! I'm a pellet smoker guy myself but I took a ton of tips from this Troy! Much appreciated. Cheers to a job well done again!
A big "Howdy" from your neighbor here in San Antonio. Man you made my mouth water watching this. I've never cooked a brisket 'cause I never had the confidence I could do it right. I like the way you did this and your video gives me hope I could pull it off. Gonna try it this summer. Bookmarking this video. Thanks much.
Don't be afraid to smoke brisket. Just make sure you get the best looking brisket you can and you will usually have success. I'm glad you enjoyed the video. I made it for guys just like yourself who've been afraid to attempt a brisket cook. I'm sure you'll do fine as long as you follow the steps in this video. Cheers to ya brother!
While injecting “It’s kinda skeeting everywhere “ 😂
If you start with a clean water bowl and add water then when the cook is done you can save the water as a smokey flavored Au' Jus.
Oh my gosh does that look AWESOME!! About to set up my WSM for ribs but now I really want a brisket, thanks so much Troy- you are the best!! Cheers brother...
Thanks Andrew!!! Keep that smoke rollin' brother and cheers to ya!!!!!
Doing my first brisket on my WSM in 2 days. This video was perfect as I am a complete newbie. Thank you!
Newbie bbq'r here, I feel I've learned so much about it , just in this one video , and not just for smoking brisket , it seems a lot of the principals should hold over for lots of different cooks , only question I have for you right now, is about smoking on an average charcoal bbq , wood chips , in a smoker tube , do we soak them , yes , no , situational , and reasons ? ( I'm going to ask you this in a newer video too in case you don't see this , so if you see my name again you don't have to answer twice !
Use chunks, chips burn to fast. Ok for say a smokey joe also soaking is not a good idea. I use a kettle for smoking and use chunks, depending on taste you want start with one chunk
@@mckeon1960 Thanks for that , I'll see what local shops have in stock ! I tried chips in a smoking tube ( dry ), and even then they didnt last all that long
Another great video. Making a brisket tomorrow. Thanks for the tips!
Wishing you a fun and successful cook Eric! Keep that smoke rollin' brother! Cheers!!!!
That is a masterclass T-Roy! extremely helpful and detailed tutorial for beginners like me. This video shows that amazing results are achievable using brisket within an affordable price range. Thank you very much! Cheers
Hey T-Roy wanted to offer a big thank you! I recently bought a new to me (barely used) 18" Weber smoker. I found your videos to be the best tutorials on YT. Tons of great trial and error advice & suggestions that I benefited immensely from. On behalf of myself and my satisfied family I appreciate your channel big bro.
Timestamps for sections of the video are provided below.
:40 Choosing a brisket
02:38 Setting up the WSM for Minion Method
09:53 Injection the brisket
11:44 Making a homemade rub
14:36 Let's put the brisket on the WSM
16:03 Checking at 2 1/2 hours into the cook
21:13 I answer your brisket questions (Q&A)
39:36 Checking at 3 1/2 hours into the cook
40:59 Checking at 4 1/2 hours in
42:26 Wrapping the brisket
47:31 Checking at 6 hours
53:19 Testing for tenderness
56:01 How to rest a brisket
57:39 Slicing some fine brisket slices
1:03:33 Final taste test
T-ROY COOKS God bless you and your family. Please take this effort in future videos of your other cookers. Particularly your offset.
@@joebaptista3682 Thanks Joe, I appreciate the request and I'm glad you enjoyed this style of video. I appreciate you watching brother! Cheers!!!!
Know it’s alot of work on the time stamps bit Very Much Appreciated 😁👍
T-Roy,
What do you think about separating the flat from the point. Then getting rid of all of the external fat. Do this to get the maximum amount of barkage on both pieces.
I've always loved your videos but this one is perfect! Love the timestamps! Great stuff T-Roy!
3A.M. watching your video while rolling smoke and sippin' !
You make the ABSOLUTE BEST 'down-home,' most informative videos, Roy! Thank you!
This is the most authentic channel on youtube. Appreciate you Troy. Keep doing your thing.
Hey Brother, I’ve watched this video several times not because I’m thick but to soak in all the info you give. I’ve smoke many briskets myself there are several of us in our men’s ministry who cook for our church so you can imagine guys are always watching how each other’s doing. Most of us use offset stick smokers and one of the guys is using a pellet grill (I always tell him he cheats) but what I’m most interested in is your multiple probe wireless thermometer. I use a single probe to monitor grill temp Incase I need to adjust air or fuel, I’d really like to have multi probe. Because we do lunches we typically cook overnight which means up and down unless you’re using a pellet grill (why I say he cheats..;-) I typically use mesquite charcoal with white oak for briskets however after watching your videos I’ve backed off the wood and started using the blue briquettes to reduce the depth and strength of smoke with success. I also use beef broth to inject adding a little garlic. Oh and after smoking I always put a plate together and take care of my neighbor Mrs Wilson who is a wonderful lady who knows when I’m doing the magic! God bless and thank you for sharing your experiences with us who are watching.
Hey brother, if you check my ThermoWorks links in the video description, you’ll see the Smoke X4 which is the 4 probe base I use. It has a much better WiFi range than the older 2 probe original Smoke. Tell your cooking buddies hello for me! Keep that smoke rollin brother!!!!!!
Good man T-Roy keep the great cooks going
3:00 am my local time. I’m sitting through this entire video. Going to smoke my first brisket this weekend. Great video T-Roy! Cheers!
Excellent format inserting Q&A section in the middle of the video. Great video very informative. Keep up the great job T-Roy
Hey Mike, I was sitting out back chillin' out relaxing while the brisket was smoking away and I started coming up with questions about brisket that I hear from my fans. So, I wrote them down and decided to do a short chat session to include in the video. Glad you enjoyed it!!! And thanks for watching brother!
@@TROYCOOKS All da best brother, regards
I just got my WSM smoker! Looking forward to using it. Thanks for your awesome videos!
Congratulations Robert! You’re gonna love it! Just remember that it’ll run hot and be hard to maintain temps the first handful of cooks. Cheers brother!!!
I smoked two pork butts on my 22” Weber Kettle using Post Oak, and they tasted like they came right out of Austin. You an do it. Yes you can.
Dude!!! This video was EXACTLY what I've been looking for. Love the details, answered so many of my nitty-gritty noob questions. Can't wait to break in my new-to-me WSM!
Happy that my video could help you. I know you'll fall in love with your WSM quickly! Cheers!!!!
I think I finally have the nerve to try brisket. I've followed T-Roy's directions for everything else (ribs, chicken, Boston Butt, etc) and they've always come out great. With prices for these briskets running $75 - $100 I want to make sure I'm as confident and have all of the information I can get prior to committing here. Thanks T-Roy! I'll let you know how it turns out.
I agree,bloody expensive, let us know how yours turned out.
I don’t even have enough friends who eat meat to justify a whole brisket. Too bad. I’m getting one. Great video. Thanks T-Roy
It freezes well and you can make tacos, chili, nachos, and all sorts of meals with the leftovers!!!
T-ROY COOKS . Great ideas. I’ll take that advice. On my way to buy my WSM. Thanks for all the great videos T-Roy. Have a great New Year. Looking forward to some more of your backyard bbqing.
Thx.. Great instructional vid for beginners like me!
I really enjoyed the longer video T-Roy! Thanks for all the information!
Thanks Tommy, I appreciate you watching! I like the longer vids also, but most people don't.
T-Roy,I've been smoking food for at least 30 years and i still enjoy your stuff. Thanks
"Always with a beer or whiskey" automatic fuckin subscribe
T-Roy
You are a south La. cajun from baton rouge possibly- good to see another cajun making videos
I grew up near Baton Rouge. I do miss the Cajun food for sure. Especially boudin! I cannot find a good brand of boudin in Austin! LOL
Great video brother Troy!!!! That brisket looked amazing man. Glad to see yuh around the smoker!!! During these times i needed the longer video for some care free bbq entertainment! Cheers
Your tutelage is the reason why I started to smoke. Thanks for the guide. Your a great teacher with a passion for what you do. I’m on my seventh brisket.
Wow! What time is dinner? LOL! Looks great. Your channel is rocketing!! Congrats.
Come on over Tess! I’ll cook up some chili for ya using the brisket leftovers!!! You’re doing very well yourself. Thanks and congratulations to you as well!!!!
@@TROYCOOKS Thanks! My channel has been the same for 2 years...can't seem to get the momentum like most. My channel is dry and I understand. Take care and keep rockin!!
Ya your doing great man. Truly no hate. But if you say Weber one more time. Either I’m ripping my teeth out. Or making my friends become alcoholics! 😂
We get it!! 😂
Hi T-Roy. Great video 👍🏻👍🏻👍🏻👍🏻👍🏻 greetings from the Netherlands.
Greetings from Texas Marco!!!! Cheers my brother!
Hello im dutch .live in conne ticut
Good to be back Troy...been a tough summer for me... Crazy Man BBQ Company in disguise..
Have a great week Troy.
Bob Cooney Salt Lake City Utah
very solid start to the video. most don't show what to look for when you're actually purchasing.
Amazing brisket! Keep it up! Great content and tips!
Take a shot every time he says “Weber smoky mountain”
Good to see a video by you Troy! Actually the Q&A was very cool. Look forward to the Live chats again. Stay safe and healthy!
48 years smoking briskets i never wore gloves.. lol just teasing. old school we covered our briskets with brown paper grocery sack when we got the color we liked. you got got a lot of great info in here nice job t roy..
Thanks Scotty! We used those brown paper bags to coat catfish with a dusting of seasonings! Good memories!!!! LOL I appreciate you watching brother!
Maybe that's where the butcher paper trend picked up?
How did you get that brisket for 48.72 ? I bought a 9 1/2 pound prime brisket for 82 bucks ....
This is choice not prime… half the price
Never thought I would hear you say skeet.
I recently got a WSM and your videos have been extremely helpful. I love the genuine personality and big heart you bring along with the info/education. Cheers brother!
Great video T-ROY...someone finally gave an example of pulling a brisket at 225 degrees. One cook, I had an issue with my smoker and the brisket temp was high (cooked faster than projected and it was an overnight cook). Thought it was ruined! I let it ride until it became tender. PROBE TENDER is the key! You cant stress it enough to the bbq beginners. Again, thanks for another great video!
Hey t-roy have you put the cylinder and lid part of the smokey mountain on the bottom have of the weber kettle. Now it's a smoker with wheels and if lifts it up higher
"skeetin' everywhere" :D
Haha bro I had to rewind to make sure I heard right
I received my Weber Smokey Mountain Cooker Smoker as a Xmas gift 2020. It's still new in the box and so am I. Your Tutorial has given me the courage and patience to go for it. My first attempt at preparing a smoked beef brisket for Thanksgiving 2021. Thank you so much.
It's actually quite easy to cook on the WSM. It does all of the hard work cooking the meats. I love that it's a "set it and forget it" smoker. I'm sure your brisket will turn out fabulous!!! Keep that smoke rollin' brother!!!! Cheers to ya!
Upside down starter chimney idea is genius! Slapping my head that I didn't see something so obvious.
My wife Lou just saw the thumbnail for this video and she said "What the fuck is that, is it a fuckin big rock on a plate" haha women hey😂😂😂😂😂
Trash
Hey T-Roy, why do you say you can’t get a smoke ring with a WSM? I’ve been smoking on WSM’s for over a decade and I get a nice thick smoke ring on mine. No MSG ever. Let me know!
It also depends on how much smoke you put on the meat and if your meat is cold when you put it on it will also develop a better smoke ring.
T-ROY COOKS yes! That explains it brother. I always put my meat on cold before the smoker gets up to temp. I like letting it all come up together. Thanks for the great videos!
Can anything else other than cold meat/msg/ curing salts help the ring? Been on my WSM 10+ yrs and every once in a while I get something more than an 1/8”. Thinking it’s the meat?? No fake additives used
Nobody gonna talk about MSG having nothing to do with smoke rings? I think he’s talking about nitrates/nitrites. Tender Quick doesn’t have MSG.
Thank you! This video helped me make my first brisket yesterday. Picked up a used WSM and followed your video. Turned out fantastic!
T-Roy, you've got a real talent for this stuff. Just started using a WSM and looking forward to some brisket once the winter is over. Cheers!
Hey T-Roy - smoking first brisket Sunday. Do you soak your wood chunks?
Well - I made so many errors. My meat got ashy. It also has an acrid bitter taste. It also had some chewy spots and a few tender spots. Wasn’t pleased with it at all. Trying not to get discouraged!
T-Roy done lost some weight.
Yep, I lost about 50lbs so far. Feeling great!!!! Thanks for watching!
He's looking great, and younger
Looks great! I think when the beard is much shorter he looks way younger as well.
I've noticed when I put the brisket fat side down on the WSM I get a great smoke ring.
Mr Roy,your videos are like be on cuisine school,you explain everything so good that anybody can be a chef
Did not mind the length at all... I've never done this, so the long descriptions helped a lot. Thanks.
Thank you!!!!!!
Would ancho chile or smoked paprika be good on brisket?
Yes indeed, Chile would give great flavor!
The dog started showing up in the video when the brisket came off the grill. I found that funny...
Just perfect for a newbie. Just got my 22.5" WSM and I really appreciate the info. All of it. Gonna do another cook or two of ribs and maybe a chicken and butt before my first brisket. I have enjoyed watching all of your informative video cooks. Keep 'em coming. Thanks much.
Watched a couple of your smoked brisket videos since receiving my new Weber SM this week. Excellent tips and advice. Will be attemptin my first brisket this coming 4th Holiday, thanks to the information from your vid.