How To Make Texas-Style Brisket On A Weber Kettle | Kosmos Q

appen a video we’re gonna be knockingout Texas brisket on the friggin Weber[Music][Applause][Music]so these are set up today we’re gonna bedoing brisket on this baby and just soyou know this was a Craigslist fine Ididn’t buy this brand new this was Ithink I got it for about $75 the thetables broke right there but other thanthat man she works at the dream I justput new grates in new great new firegreat new top great doctor slow in searthat’s gonna be extremely helpful but Idoubt what you gotta have that roll oaklet me show you a trick on how to openthese bags my boy Malcolm showed me nowyou got a build with the the letteringfacing on your right-hand side it’s kindof hard to do this and hold the camerabut you get that little get that littlestring I don’t know if you can see itbut it’s tied around this end it’s tightyou just pull it loose and then boomjust like that chuckles now come on manI’ve seen that done before I didn’t knowevery bag thanks brother Malcolm muchlove so I know the slowest air canhandle one full charcoal chimney so I’mgonna fill this up dump half of it inthere unlit light the other half dump iton top and that’s gonna be our slow burnthis is kind of like a minyan methodexcept all the ones on the bottom aren’tlit and we’re just dumping some lit oneson the top kind of the same way you runyour pit barrel really so withoutfurther ado let’s get going[Applause]so let’s go inside and prep this brisketwe’re not gonna do a bunch of crazystuff to it because we’re here at thehouse with the coronavirus and yourstruly yeah took off and left theinjection I think I even left the rubsbut I know I got rubs here I know I gotbrisket mop here I just don’t know if Igot beef consommé but in a pinch waterwill docross your fingers man cross yourfreaking fingers let’s go get thissucker rub down and get to cooking allright so what we got here we have a 10pound pack of brisket I think it’s about10 pounds yeah it’s a 10 pound it’s anactually 9.34 but these are perfect forthe Weber we’re gonna get up pull downthis cryovac let me show it to you firstwe’re gonna get it pulled out of thiscryovac maybe do a little bit oftrimming not much it doesn’t really needit get some rub on it get it out to thefreakin cooker you always got to takeout this little[Applause][Music][Applause]she’s good to me Ebert hot we’re gonnaget we’re gonna do this Texas style I’mgonna do it fast side upSPG it’s gonna give it that nice Texasbarking don’t be afraid to go a littlebit heavy on these this is a big cup itcan handle whatever you throw at it ifyou want to use a binder feel free toyou do you this looks like about a 8 or9 10 beer brisket I’m gonna slow it downquite a bit and I’m gonna show you howto do that on a weber boy look at it isgonna be killer barks son right therelook at all that pepper garlic salt ohit’s gonna be good so we got our coalslit oh I’m not gonna put the lens overoh that’s how we got our coals lit nowlet me show you we’re just gonnasprinkle them on top hold on I’m gonnaput you down[Music]how easy it is now this little guy youcan just leave it open that’s what I’mgonna doand we’ll set that brisket right herebut before I’m gonna get this lid shutand get it set now I got the vent on thebottom all the way up I don’t know ifyou can see that from there but it’swide open on the bottom I’m gonnacontrol it with this dude right thereI’m gonna shut her down about halfwaydoes that make sense this helm willcontrol it and then I have to pick upthis little dude you can’t see it verywell see if I’m gonna focus on it yeahso we’re running about 250 she’s goingby 300 pretty quickno come on settle down settle downsettle down settle downshe ran by 300 she’s gonna be probablyabout 350 so when we’re since we shutthat vent it’s gonna choke it down alittle bit so I’m gonna let it sit theretill it stabilizes at 300 then I’m gonnaput the brisket off and actually whatI’m shooting for is 250 to 300 if I canjust keep it in there perfect I’ll begoldenso 275 would probably be the best but Idon’t know if how much I trust themdowels if you don’t have one of themdowels you can go to Walmart you can geta cheap one and just drop it rightthrough the vent or get to your littlegreat one just make sure it’s next tothe meat not on the on top of the fireI’ve had people do that and be like mydrills 2,000 degrees no it ain’t yourfire is so all right we’re gonnastabilize her then we’ll get thisbrisket off[Music]just like thatthere she is oh now I’m gonna go grabsome wood chunks if I didn’t forget themtoo so hold onlittle bit of hickory so we’re justgonna add a couple chunks it doesn’ttake much I’ll tell you right now sodon’t overdo it yes yet that’s reallyabout it and I just kind of slice themout no one there one there one rightthere but that’s it man all right so weare doing fast out up just so you knowyeah it’s gonna be a good cook it’sgonna be a good one we may have enoughtime in here I may even throw her astory or two what do you want here letme comment what kind of stories you guyslike to hear you know what I wasthinking about I haven’t done this in along time but I might as well do it nowjust a throwback thrown G police say onetime hey do you like what hold on heyand as always make sure oh don’t forgetto smash that subscribe button duringthat little so you don’t miss a thingand I’ll catch you in then I’m notleaving but that was just my taglinewell go ahead and smash that button ifyou ain’t following us man I don’t knowwe do lives we do giveaways monthlygiveaways it’s gonna be in the firstlink down in the description we giveaway thousands of dollars in prizesgrills cookers rubs injections you nameit other people’s products we’ve givenaway $2,500 a cheap bag two of them acouple Weber’s all kinds of stuff soyeah go down there go over there getsigned up fo sure this is the currentstate of my backyard you get the poolright and we’re putting a huge pavilionback there I think it’s gonna be like 25by 40 it’s gonna start like right thereand go all the way over and attach tothe shop door kitchen all that stuff allright so let me show you a little protip I got my dummy worked out rightthere I’m really not trusting this guyhe’s going everywhere let me show yaeasy there’s the fix thatjust get me a little 10 fold poke myprobe through there hang it right overthe brisket and yeah problem solved nowI can see what the temp is inside thecooker you see that you get a good shotyeah all right back to cooking all rightso it’s been right about an hour and ahalf and the wind is picking up but it’sstill a beautiful day outsideI got me a spray gun I got nothing butwater in here and if you can find thisspray master on Amazon I highlyrecommend you buy thisI bought these about ten years ago I’vedid they come in a 3-pack about three ofthem I got one of my trailer this oneand I gave one my boy Donnie so let meshow you this brisket so this is whatwe’re working withyou’re just gonna give a couple lookinggoodget it closed up now honestly I’m gonnalet this public go about another 30minutes and then I’m going to turn itaround cause I don’t want that one sidegetting too dark so let’s do a 360 180360 whatever it is I’m gonna turn aroundall right so it’s coming up on threehours let’s take a look at the slow-mooh that’s not slow-mo this thing yeahshe’s looking goodthat’s what I’m talking about and westill got a ton of charcoal givers fritz[Music]night-night Linda[Music][Music]all right so here we are this is aboutso this is right at four hours justabout 15 minutes Josh but I’m going toshow you how I wrap a brisket like thissuper simple super easy I got my brisketmop I didn’t find any beef consommé so Ihad to use water which is okay but whatyou want to do is have a sheet down onthe bottom and then put a sheet down onthe top just like that then fold up thatedge and take your mop and I just dumpit in this one hand I hope you can seeit pull it back and see it just dump itin[Music]it’s like that super simple super easynow we’ll take this back out get it puton the kennelso before you put your brisket back onmake sure to clean this off this iswhere a lot of people lose that great onjus their oil stick to that brisketalright so just to bring you up to speedwe were sitting here and my dot justkept spiking in 10 350 380 400 I waslike what the heck is going on so tobring you up to speed I had to close thebottom vent all the way around and I’mrealizing that my lid is not perfectlyround and it’s not seating and there’sno seal around it so there’s a lot ofair coming in through the actual lid soI got the bottom vent closed completelyand there’s still enough air getting inthere and I let me show you how to havethe top ones yeah see I have the top onebarely freaking open with the bottomvent completely shut that’s probably agood indicator of why I got this thingso cheap they probably couldn’t controlthe temperature on it but when I’mcooking steaks and burgers and stufflike that you never notice cuz I justrun it hot and fast but now that we’retrying to run it low and slow I seeprobably what they ran into no worriesunder control we’re setting about fivehours in the briskets wrapped flip T dotinside the brisket it’s right at about ahundred and seventy degrees which is aperfectso it’s probably gonna take aboutanother two hours I just added aboutprobably about a third of a chimney ofcharcoal and I just dumped them on topof the hot ones already but man I gotsome major leaks going on with thisWeber for low and slow which is okaywhich is okay I use it for hot fast allthe time but for low and slow I have thetop about 95% closed and we’re stillrunning right at about two hundred andeighty-five degrees which is good we’restill fineso you just may want to know that thatlittle dial or the little degree on topthe little thermometer I don’t know if Itrust them very much but you know it’s agood range for you so I’m cooking it alittle bit hotter a little bit fasterthan I want to so I’m trying to slow itdown because I want to get that nice[Music]we’ll see what happensso it’s right at about seven hours it’salmost four o’clock and that’s perfecttime for this birth get my up I’m sorrymy buzzer is going off so let me showyou I’ve managed to 206 degrees so I’mgonna get this thing pulled off thenwe’re gonna rest it for an hour and thenwe’re gonna cut it up and just wait thissucker is gonna be friggin amazing[Music]golly this is awesome this smellsamazing[Music]this is phenomenal Texas smoked brisketon a weber so hey i want to thankeverybody for watching and don’t forgetabout our giveaway it’s gonna be thefirst link down in the description gothere get signed up and hey what we’redoing here once you click on this videoand i’ll catch you guys over this[Music]