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 200210f
Rest the Brisket for 13 hours in a Cambro or Cooler with towels
Slice and Serve

This took around 6 hours to hit perfection


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