Smokin' a Brisket

[Lortallica88]

I am absolutely now convinced by those weber mountain smokers i gotta get myself one in early next year for sure.

[2autoimage]

Did you not have to add anymore charcoal or wood?

[KLRPilot]

@2autoimage I did add some wood chunks but no charcoal. Of course if you peek at the brisket you'll lose a lot of heat and maybe have to add a handful of charcoal.

[daveob94513]

what temps do you do your briskets?.......

[KLRPilot]

@daveob94513 I cook brisket to an internal temp of 165. I check it at several spots, especially the thick parts. After I pull the brisket off, I wrap it in tinfoil and place it either in the oven, no heat, for about half an hour. The internal temp will rise a little and the meat will "relax" and draw some of the juices back in.

[johnnybagofdonets]

3;03 --- 3;07 fat side up?

[johnnybagofdonets]

Nice video…BBQ made easy and blues music great touch…Well worth the watch. Thanks for posting…

[KLRPilot]

@johnnybagofdonets thanks, I appreciate it. I usually drink a beer right after I put it on, I tell my wife it's a toast to the "smoke gods", but it's really an excuse to drink a beer at 9:00am. Then I put on some Thelonious Monk or Ella Fitzgerald and let the brisket simmer while I lay in my hammock and yell at the kids to keep the noise down . . .

[johnnybagofdonets]

If this video can’t convert a Vegetarian, nothing else will…

[podawgs]

@johnnybagofdonets maybe eating it will work

[The1towatchout4]

Nice job. Like the smoker, I want a sandwich! Ha!

[Fatologist666]

try filling your water pan with wine sometime its good

[KLRPilot]

@Fatologist666 good tip. I've heard beer also, but never tried beer, but I like the idea of wine. I'll give it a try.

[octavian99]

I like your video....but you start by saying you have mesquite chunks, then you say you add hickory chunks......confused....

[KLRPilot]

@octavian99 My mistake, I usually use mesquite with brisket. I use hickory when my bbq shop is out of mesquite. I've been using apple wood almost exclusively now.

[brownreaper]

Thanks!

[Trashfished]

@ 3:17! How could that not turn out Chronic!!!

[Martinelli21]

yeah what happens next I want to see it cut up!  Nice work

[Videoxon]

I m hungry ..........

[KLRPilot]

@Videoxon let me tell you sump'in, I never smoked a Boston Butt until a couple of weekends ago, I didn't shoot any video because I wasn't sure how it would turn out. The Boston Butt (pork shoulder roast) had to be the best piece of pork I have ever had. It was about a 13 hour smoke, started at 2300 and off the next afternoon at 1200, wrapped in tinfoil and an old beach towel and put in a cooler for another two hours before I carved it up. I need to do another one and get some video.

[Gixxerkartman]

I agree with onyxone144, you sir, are an artist.

[KLRPilot]

@Gixxerkartman nah, not an artist, just one hungry mutha! I love animals . . . especially with gravy.

[Landotter1]

@KLRPilot Yeah, so many cats, so few recipes!!!! haaaaaaaaaaaaa

[kutila]

OMG!!! what happen next!!!!!!!!!!!!!!!!!!!! =[

[koolaidkidz67]

What would happen If u didn't trim the fat off?

[KLRPilot]

@koolaidkidz67 I'm not sure to be honest. I was just always told my old man, KLR Pilot Sr., that "you have trim that fat off there, boy, or you'll end up with one greasy piece of meat. Now I've had some greasy meat and Mrs KLR Pilot was none to impressed.

[B1GN4STy]

@koolaidkidz67 If you didnt trim off the fat it would be very chewy tough and greasy. Trimming a good amount of the fat off but leaving some on the little fat on the meat will render down and when you bite into it the fat will melt in your mouth.

[onyxone144]

that's a work of art

[KLRPilot]

@onyxone144 and that was some tastey art!

[mjbouchery]

I bet you drove your neighbors nuts. smelling it all day.

[blackops1414]

was woundering if u needed to refill the chacoal?

[KLRPilot]

@blackops1414

When I shot this video I did put a couple of handfuls of charcoal in, but I probably didn't need it. I just smoked another brisket last weekend, two chimneys of charcoal and that's it. I added nothing additional during the 5-6 hour smoke.

[azuivan]

thanks for the video!!!

[pacificswell]

haha who said you couldnt peek jeff.....ya so how did it turn out?..do you think it could of been any different, good or bad?...

[worm777]

How did it turn out? I just picked up a WSM two weeks ago. Only thing I have tried is Spare Ribs St. Louis cut and Some baby backs. I'll have to try the brisket when there is a late Sunday night football game.

[jeffpickens]

Good video - the hardest part is letting it cook for 7-8 hours without peeking!

[KLRPilot]

there in lays the conundrum!  Cook a steak in 11 minutes, or smoke a brisket and wait . . . oh, the humanity!

[jimmy8345]

thats a baby cut.

[fiosfiend]

Never thought of putting the door on upside down. But, that top vent should be wide open ALL THE TIME. Use the bottom vents to control temp.