T-Roy's chillin' in the backyard grillin', cooking up some BBQ for you.
T-Roy's chillin' in the backyard grillin', showing you that you can cook it too!!!
Always with a beer or whiskey, but he cooks responsibly
Hey everybody, welcome to T-Roy Cooks. I appreciate you joining us
Harry Soo recently showed us over at Baby Back Maniacs house how to cook
brisket hot and fast so that's what I'm gonna do for you today.
I'm going to go detailed with it and show you exactly how you can cook, well I've got a 15 pound
brisket, but cook your brisket hot and fast in five hours on your Weber Smokey
mountain. And I've got some guests joining me today just stick around for
that they're gonna be doing some cooking on my Lone Star Grillz, but we're gonna
focus on that brisket on the Weber Smokey Mountain. Let me go get it trimmed up
for you we'll meet you right back folks y'all stick around. Hey guys, as you can
see it got my first guest here arrived, Chef Johnny from Texas Style Barbecue
and Cuisine on YouTube. I'll put a link for his channel up here. Y'all be sure and
go show him some love. How you doing Johnny? Hey I'll do it great Troy.
I'll tell ya what, it's good to be here. Good to see you in person man. We've
talked we've talked on Google Hangouts in it we've texted and we've called but
first time in person so it's great to be here today it is this cool man real cool
right here man we're gonna be cooking today on there I'll tell you why we got
some brisket going hot and fast we've got James bringing in some ribs I got a
couple of side dishes so we're gonna eat good we always eat good when we have a
good time. I'm gonna show you guys how to set up the Weber Smokey Mountain
for that hot and fast brisket all right folks first thing Harry Soo
said is if you're using wood chunks put the chunks in the bottom. We're
gonna go on with the cherry wood here, the brisket is a nice heavy piece of meat
A big roast, so you can use them a good bit of wood if you want and I'm going on with
some oak lump
load it up full. I'm going to reserve some to put in a chimney so we
can get a fire going and the whole purpose of this is that when we did it with
Harry we used a BBQ Guru, the Digi-Q
and closed all the vents on the bottom and just use the Digi-Q to maintain
the heat and we used the Professional series Kingsford briquettes
the charcoal briquettes to get the heat really hot because you
want to cook this about 400 degrees for the first two hours until the bark sets
I don't have a BBQ Guru, actually I do, but I'm not hooking it up so we're
gonna use a lump and that should provide enough heat for us to maintain that 400
degrees for at least two hours. Alright guys, I just want to show you where I'm
gonna put these coals. Instead of using the Minion method, we're going all over just
like that I'm gonna put this together we'll bring the brisket out as soon as
this thing gets up to about 400 degrees H i folks has been about 20 minutes or so
and you can see we're holding 400 now top vent is wide open and all bottom
vents are wide open if it goes up 25 degrees it goes down 25 degrees I'm not
concerned about it as long as close to 400 we're good and it is 10:08 am. Let's see
how long this thing takes to cook. I have a 15 1/2 pound brisket
and no water pan in the WSM, the water pan is not in here. We're going
fat sad down and I've got Harry Soo's beef rub on here and that's all. I
didn't put any binder liquid or anything on the brisket. So we're gonna put the lid back on and every 15
minutes we're going to rotate the grill grate 90 degrees. We'll show
that for you here shortly, so stay tuned.
Alright guys, it's been 15 minutes and we're just going to rotate this 90 degrees. That's gonna help keep
the bottom from being in one hot spot that's gonna rotate it around it's gonna
be more even cooking every 15 minutes go ahead and give her a spin we'll bring
y'all back in a little while. alright guys it's been another 15
minutes time for a second rotation just remember which way you're rotating
because you know sometimes you forget I'm going clockwise, there you go.
If it starts looking a little bit dry in about another 30 minutes or so I might
start spritzing it, but every 15 minutes spin the grate for two hours.
After two hours the bark should be set. At that point, we'll wrap it. So I'll bring y'all
back when we get closer to wrapping. We've been going an hour and
a half and you can see we are still holding around about 400 degrees. It's time to
rotate and I think at an hour and a half in, it is also time to spritz
I don't know if you can tell, but cooking a brisket hot and fast like this
the brisket actually swells up
it's just beef broth folks, that's all I'm using is beef broth. Did you put a
wood chunk underneath? No I didn't it just bowed up on its own?
This is a Costco USDA Prime brisket and, like I said, if it were flat down here
and pooling a little liquid on the flat section, which will hurt your bark, I would throw a wood
chunk under that section so it'll make the water or juice will roll off the brisket.
Okay, when you look at that brisket right now and you look at it you would
think it has been on about seven or eight hours right? It has that color to it, but it's
only been an hour and a half! But it's really odd - I mean you can actually see this if you go
back and look when I first put it on it wasn't puffed up like this it
actually puffs up during this hot and fast cook it's kind of swelled up
Alright, everything's getting on fire down there so I'm gonna go ahead and put the lid
back on it we'll be back in a little bit when we wrap it folks all right folks as
you can see we're still holding 400 it has been two hours on the dot time to
take this brisket off and we're gonna wrap it in some heavy-duty aluminum foil
The bottom looks like it's okay. Johnny, if you don't mind taking that inside for me?
I appreciate it man. Now, for the cooker, we need to lower the temperature down, so we're
going in with the water pan, but no water - just putting the empty water pan in and putting the grill grate
back on so we can sit the brisket on something
put the lid back on now I'm gonna lower the temperature by closing the bottom
vents about halfway and see if we can get down to about 275 or 300 if I need
to adjust it a little further I will but 275 - 300F is what you're looking for
Alright folks, we got down to about 300 and that took about 20-25 minutes as you can see I wrapped
the brisket in foil with the shiny side inside and we're still going fat side down
since the water pan is in there we don't need to rotate the grate any further just gonna
let that baby cook at between 275 and 300 for the remainder of the
cook which should be another three hours or so we'll start probing for
tenderness and after a couple of hours Hey Brother James, let me get that lid for you!
Brother James is gonna check the feel of the brisket by probing it. And it is now 3:06 pm. This brisket is probing tender!
Yeah I like the way that feels. That's been five hours on the smoker
actually four and a half hours because we waiting 30 minutes for the WSM to get down from 400F to 300F
and if people are wondering, the temp is at 209-210F in the flat section
and it is actually pretty much the same in the point section.
So, it's pretty even all the way across but I think it feels tender to me and
that's what you want to go by more than a temp. The temp is just a guideline but
yeah, the feel is probably 90% of it so I think this bad boy is done. We need to pull
off let it rest a little while. I'm actually gonna peel the foil away and just let
some of that heat escape from it because I don't want to overcook and once it
gets down to about 170 or 165F internal then at that point we can slice into it.
yeah, that's called burping it! We will meet y'all back inside after the brisket rests.
hey guys we're ready to cut this brisket up and we decided we're gonna do some
burnt ends right James? That's right, we are, and Johnny
appreciate you being here brother James y'all check out their channels. Their links will
be in the description just hit show more down below
brother James I'll give you the honor you got the knife you mind slicing up
some brisket yes let's do it let's do it we got it let's go all right let's get
this brisket separating we've got the flat up top and the point on the bottom we're
gonna separate this you just take your knife and it easily glides right
through that fat to separate the flat from the point just like that this
brisket smells heavenly uh-huh yeah so this is this is a flat here where your
slices will come from this is where your burnt ends will come from which is what
we're about to make yes so we're gonna take this flat and just put it aside for
now just kind of get it out of the way and this point here we're gonna slice it
up you say you wanted a slice out of this didn't you? Yes, I did! I wanted one slice
so we can taste it and then we're gonna cube it to make some burnt ends perfect
because I gotta cut some of this off anyway okay cool yes so a little bit of
the flat may be exactly that's exactly why yeah that's probably good there
sweet, let's give that a try. Man that looks good! Yeah no kidding man!
It slices right apart. Slice that in half oh yeah right there
there you go cheers guys I'm gonna take this part right here
cheers Cheers oh yeah mmm so beefy and tender, that's good stuff!!!
it's got a nice smoke flavor too! It sure does. Mmmm, so good!!!
I'm gonna just cube this up - okay let me try another little slice
I'm cutting 1 inch cubes - oh man you I keep cutting and we'll keep eating!
I'll take this piece right here! LOL
Let's do this, we're going to take this and turn it
sideways and cut some cubes out of this. I can't wait to try some of that!
I'm not putting very much pressure at all on this knife and it's cutting like
right through it. Like butter - yeah - can you cut this in half
again so we can so we can eat it there you go
I don't think we need to cut it, just pull it okay, Wow, that is tender look at that
you see that I got a bigger half though it doesn't matter okay it's tender oh my
god, that sure is good! Alright, so we got the brisket point chopped up into some
burnt ends take them place them in a pan here so the first rub that we're gonna
go with is this Kosmos-Q Cow Cover - we're gonna dust it with some of this.
This rub is great on beef. Yeah, that's why half of it is gone! I've been using that a lot and man is it good stuff!
Darian, you got a great a product here!
Sure enough! The next rub we're gonna use is this Kosmos-Q Texas Beef rub
these two rubs together I think are great combination we used it on some beef
ribs that we're gonna try here in just a little while and these two rubs are just
really really good together so next we're gonna sauce them with some
Head Country Apple Habanero. That's good stuff y'all. It sure is! I'll tell you what, I'm gonna
give your people a little secret! Okay! And I'm gonna give your people
Johnny a little secret you guys don't tell anybody though I'm
gonna tell you this yeah be quiet but this I don't even know what I should
say this is a rub I use in competitions! I mean, this is a sauce that I use in
competitions, this exact sauce! Head Country Apple Habanero - you heard it
here first folks God's honest truth so I probably shouldn't say that but you know
what if you guys follow me you know I like to
give you guys tips and tricks and you know help you guys out any way I can so
cut them up their game yeah it's cool this is one that I use
on my brisket in competitions and on my ribs
and it really really it goes great with beef, great with pork, it's just some good
stuff so we're gonna get these tossed in the sauce and get them back on the pit
but you guys don't tell anybody what I just told you, it's just between us! Just between all 100,000 of us! Now, because we
want to get some more bark on the outsides of this, which is why we're
doing the rubs and the sauce
we're not gonna cover this right? No, just put it on the pit right? Yeah, we're gonna
put it right on the pit and that way the smoke from the pit will get in there and
put a bark on it. Yeah, this sauce will caramelize
I'm not sure how long is it going to take just kind of depends on how that
what temp we're running the pit at but you know I'm reckoning a good 30-45
minutes maybe? Or maybe an hour? Yeah, so then we'll have to go get in the pool and just let
it hang out for an hour because it is hot outside! Yeah, plus we have other stuff to cook!
I think we've got ribs and stuff to cook
and to taste - Johnny over here, he did some baked beans and some potato salad
to go with all this I think the only thing we're missing is a little bit of
bread yeah I don't need bread! Good gosh that's good!
anyway, can you trust James? Or do you have to see if he's telling you the truth? I trust James!
James knows what good stuff is. That's good stuff mm-hmm all right we're gonna take this back outside
get it on the pit it's gonna be good! Alright, so we've got the brisket
flat we're gonna slice into it and we'll see what it looks like
it gets better as I get towards the middle and those are right at the end so that kinda...
since the end is thinner, it tends to flake up a little more but as you go further into
the flat you can see it holds together better and tends to be a more juicier
that's glistening right there James! Yeah, I know - I saw that and I pulled it out - oh yeah baby
and it's super tender... So let's cut some and eat it? Let's do it!!!
we're just talking, but we can eat
you know it's a wide angle lens when all of us can fit on camera! I remembered this time, I did a good job!
mm-hmm that's good hmm that's good but actually I think it could use a
little bit more rub...you know what we didn't do? We have that Au Jus over
there - that's true! yeah, we can dip it - that's what we... actually that's
what we're gonna do! I'm gonna grab that Au Jus and show you...
what we would do in a competition.
So we put this Au Jus into a grease separator
We need a small bowl... because the grease is gonna
be on top, yeah just pour some out... there you go that's
perfect so in a competition normally like I would take that Au Jus and put it
in a pan and I would take my slices take about four at a time
dip them in the Au Jus, dab them on a paper towel, and then put them in the
turn in box but this for tonight we're just gonna dab it on here and what that
does is that Au Jus is hot or warm, so it helps keep the
slices warm as it's waiting at the turn-in table but it also adds there's a
ton of flavor in here... you have the rub, the fat that's rendered out, the beef
broth there's just so much flavor in this Au Jus. The sheen... it's gonna
put a sheen on that too, so when the judges see it, it's got a little
shininess to it. Remember, you eat with your eyes before you open your mouth. Exactly, so when
they see it's got that little Sheen to it
absolutely alright yeah let's try this again... oh yeah, cut some up and do a retake!
You'll taste the difference from the first bite that you
took compared to now. It does look a lot better
it does, you see the light bouncing off of it
it's automatically gonna taste better right? Yeah, there's just so much flavor
this is Au Jus
that compared to the first bite... it's better, definitely better! Yeah, there's
wrong with that at all that's what is missing yeah so normally
when I cook a brisket like for catering gig or something I always take that Au Jus
and I slice it up put it in the pan I'll take Au Jus and pour it right
over. That looks like liquid gold right there... We call that black gold...Do ya?
Yeah, that's good stuff man!
Anything that's left over, I'll save
it for the next competition when I'm cooking a brisket
instead of adding beef broth, I add this. There's already beef broth in here, but there's tons of
flavor from the rub to the fat that's rendered out you know
this is just black gold...it multiplies the flavor each time. Yeah, if you
taste this compared to regular beef broth It's gonna have a lot more flavor so
that's why I will normally save it and use is for the next brisket cook
good point good stuff in there! Man, this is good!!!
You can just hang out and keep that around all the time. You can dip assorted things into it
Dude, that's jammin'!!!
Yeah, I'm diggin' that!!!
yeah, we did good man. Yeah we did, didn't we? LOL
Couldn't have done it without you Johnny! It's that moral support I gave today! Yeah, that's right!
Alright guys, there you have it. We actually did the
beef ribs and the burnt ends on my live chat, my live feed tonight. So y'all go
check that out if you have not yet.... Oops, sorry James... but I've got to thank
these guys Brother James from Aim'em & Claim'em Smokers
Brother Johnny from Texas Style Barbecue Cuisine... y'all go check out their
channels, show them some love. I'd appreciate it I'm sure they would as well. Anything
y'all got to say I mean it's some great barbecue we had today? We did, it was a great great
pleasure to meet y'all face to face yeah without a doubt
It's always a pleasure hanging out with Brother Troy for the day and we do it often. So it's aways a
pleasure to be here and then to have brother Johnny join us, you know, it's
just it's just made it even better so it was a great day hanging out
we're gonna do it again! So folks, I appreciate y'all joining me again. Y'all give me some
thumbs up and again show these guys some love
their channel links are down below in the description box if you're not familiar with them
I hope you share the video, and when you do, please tell all your friends that T-ROY Cooks Responsibly!!!
Cheers everybody!!!!
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