Everything you need to know about Smoking an amazing Hot and Fast Texas Style Brisket on the Gateway Drum Smoker. This was probably the best Brisket I have ever smoked. The video is mainly for someone new to BBQ. It is extremely detailed and therefore long, going through every aspect of smoking a Hot and Fast Brisket. It covers the following :-
3:42 The Trim
4:50 Anatomy of a Brisket
17:55 Applying a simple, delicious rub
25:38 The Cook. Smoking on the Gateway Drum
31:12 The Wrap
35:11 The Boat
39:28 Understanding when the Brisket is done
40:54 Resting the Brisket
41:47 The Serve. Slicing up and Eating 😁😁
Rub
- Worcestershire Sauce
- Garlic Powder
- 4tbsp Kosher Salt
- 6tbsp Cracked Pepper
- Paprika
Process
- Trim the Brisket
- Apply the rub
- Rest at room temperature for an hour
- Heat the Gateway Drum to 300f
- Put the Brisket onto the grates, fat side down
- Spritz and turn the Brisket 90 degrees every 45 mins
- At 165f place the Brisket in foil with a little beef stock
- Smoke until the Brisket hits 198f, then boat the foil
- Check every 30mins with a thermapen until it feels like a hot knife through butter. No time limit for this, it will be done when it's done. Somewhere between 200-210f
- Rest the Brisket for 1-3 hours in a Cambro or Cooler with towels
- Slice and Serve
This took around 6 hours to hit perfection 😁
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Tormek T8 Knife Sharpener - amzn.to/37pPgm2
Mundial 14" Serrated Knife - amzn.to/2NZHpEi
Shun Knife - amzn.to/2O1ZFN7
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Bernzomatic Torch - amzn.to/2DE5GKD
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Weber Kettle - amzn.to/2EiOCZZ
Pit Barrel Cooker - amzn.to/2t4l269
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Негізгі бет Hot and Fast Texas Style Brisket on the Gateway Drum Smoker | Step by Step Instructions | 4K
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