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🥀Boujee Texas BBQ by Brigie🥀
United States
Приєднався 18 жов 2023
📸 @Boujeetexasbbq
Discount code: BDOKJ20
Shop now link blow ⬇️
www.oklahomajoes.com
🌹Texas Foodie Page
🌹Fashion*Foodie*Caffeine junkie
🌹Texas born & raised
Discount code: BDOKJ20
Shop now link blow ⬇️
www.oklahomajoes.com
🌹Texas Foodie Page
🌹Fashion*Foodie*Caffeine junkie
🌹Texas born & raised
Smoked Brisket Birria Tacos
Total Servings: 8-10 Servings
Prep Time: 1 hour
Cook Time: 6 hours*
Brisket Ingredients:
· 2-3 tbsp of hot sauce (binder optional) *
· ¼ cup of kosher salt
· ¼ cup of coarse black pepper
Birria Sauce Ingredients:
· 12 dried guajillo pepper
· 3 chili ancho peppers
· 2 Chile de arbol
· 3 bay leaves
· 1 tbsp of Mexican oregano
· 1 Mexican cinnamon stick
· 4-5 extra fancy whole cloves
· 2 cups of water
· ¼ cup of chicken bouillon
· ¼ cup of beef bouillon
· 3 Roma tomatoes
· 1 large yellow onion
· 4 cloves of garlic
Additional Ingredients:
· 12 extra thin corn tortillas
· 1 pack of ramen noodles
· 1 cup of chopped cilantro
· 1 cup of chopped onions
· 5 limes sliced
· 8 oz of shredded Monterey jack cheese
· 8 oz of shredded pepper jack cheese
· Green salsa
The cook:
· Heat your smoker up to 275 degrees.
· Remove seeds & stems from dried chiles.
· Boil pitted chiles until the double in size.
· Oven roast tomatoes, onions, and garlic for 10-15 minutes.
· Combine chiles, Chile water, tomatoes, onions, and garlic to a blender and blend to a pulp.
· Strain blended mixture into a crockpot or Dutch oven at a low heat. It should be completely liquid no clumps or seeds (bright orange in color).
· Combine Mexican oregano, bay leaves, 1 cinnamon stick, chicken bouillon, beef bouillon, and 2 cups of water.
· Once your birria mixture is cooking at a low heat season your brisket flat with hot sauce (binder), salt, and pepper.
· By now your smoker should be up to temp so add brisket, adjust your chimneys, and vents for a steady flow of 275 degrees for 4 hours.
· Once your brisket got at least 4 hours of smoke add to birria mixture at a high heat for 2-2.5 hours (times vary depending on size of brisket).
· Make sure to probe/temp every 30 minutes to ensure you do not overcook your brisket flat.
· Once your brisket is probe tender remove from heat allow to cool properly. I used the Meat Swadl! It’s an amazing, insulated bag that allows your meats to rest properly.
· Once the brisket drops to an internal temperature of at least 150 degrees you can begin shredding.
· Saturate shredded brisket with birria sauce (in a separate pan) and begin building your tacos, ramen, or any way you prefer to enjoy birria!
· For crispy tacos I saturate the tortillas in birria sauce, add brisket and cheese, flipping continuously. Tip: add additional birria sauce before flipping until you reach your desired color!
· Garnish, dip, and enjoy!
Smoker & Fuel used:
· Oklahoma Joes Marshal
· @Kingsford charcoal
· Mesquite wood chips
@OklahomaJoesSmokers discount code:
BDOKJ20
My @ThermoPro Thermometer link:
buythermopro.com/?rfsn=7939435.b3f789
My @Walmart storefront link where you can buy the EXACT ingredients I used:
walmrt.us/3WhLWWw
Meat Swadl link:
www.themeatswadl.com/
For more content follow my other socials!
Instagram: boujeetexasbbq?igsh=MTZtNXFoazJ0ZnN6dg%3D%3D&
TikTok: www.tiktok.com/@boujeetexasbbq?_t=8m3dOKhBLQo&_r=1
Facebook: share/KrvJNaRBDEnKLAgt/?mibextid=LQQJ4d
#bbq #brisket #birria #tacos #ramen #comida
Prep Time: 1 hour
Cook Time: 6 hours*
Brisket Ingredients:
· 2-3 tbsp of hot sauce (binder optional) *
· ¼ cup of kosher salt
· ¼ cup of coarse black pepper
Birria Sauce Ingredients:
· 12 dried guajillo pepper
· 3 chili ancho peppers
· 2 Chile de arbol
· 3 bay leaves
· 1 tbsp of Mexican oregano
· 1 Mexican cinnamon stick
· 4-5 extra fancy whole cloves
· 2 cups of water
· ¼ cup of chicken bouillon
· ¼ cup of beef bouillon
· 3 Roma tomatoes
· 1 large yellow onion
· 4 cloves of garlic
Additional Ingredients:
· 12 extra thin corn tortillas
· 1 pack of ramen noodles
· 1 cup of chopped cilantro
· 1 cup of chopped onions
· 5 limes sliced
· 8 oz of shredded Monterey jack cheese
· 8 oz of shredded pepper jack cheese
· Green salsa
The cook:
· Heat your smoker up to 275 degrees.
· Remove seeds & stems from dried chiles.
· Boil pitted chiles until the double in size.
· Oven roast tomatoes, onions, and garlic for 10-15 minutes.
· Combine chiles, Chile water, tomatoes, onions, and garlic to a blender and blend to a pulp.
· Strain blended mixture into a crockpot or Dutch oven at a low heat. It should be completely liquid no clumps or seeds (bright orange in color).
· Combine Mexican oregano, bay leaves, 1 cinnamon stick, chicken bouillon, beef bouillon, and 2 cups of water.
· Once your birria mixture is cooking at a low heat season your brisket flat with hot sauce (binder), salt, and pepper.
· By now your smoker should be up to temp so add brisket, adjust your chimneys, and vents for a steady flow of 275 degrees for 4 hours.
· Once your brisket got at least 4 hours of smoke add to birria mixture at a high heat for 2-2.5 hours (times vary depending on size of brisket).
· Make sure to probe/temp every 30 minutes to ensure you do not overcook your brisket flat.
· Once your brisket is probe tender remove from heat allow to cool properly. I used the Meat Swadl! It’s an amazing, insulated bag that allows your meats to rest properly.
· Once the brisket drops to an internal temperature of at least 150 degrees you can begin shredding.
· Saturate shredded brisket with birria sauce (in a separate pan) and begin building your tacos, ramen, or any way you prefer to enjoy birria!
· For crispy tacos I saturate the tortillas in birria sauce, add brisket and cheese, flipping continuously. Tip: add additional birria sauce before flipping until you reach your desired color!
· Garnish, dip, and enjoy!
Smoker & Fuel used:
· Oklahoma Joes Marshal
· @Kingsford charcoal
· Mesquite wood chips
@OklahomaJoesSmokers discount code:
BDOKJ20
My @ThermoPro Thermometer link:
buythermopro.com/?rfsn=7939435.b3f789
My @Walmart storefront link where you can buy the EXACT ingredients I used:
walmrt.us/3WhLWWw
Meat Swadl link:
www.themeatswadl.com/
For more content follow my other socials!
Instagram: boujeetexasbbq?igsh=MTZtNXFoazJ0ZnN6dg%3D%3D&
TikTok: www.tiktok.com/@boujeetexasbbq?_t=8m3dOKhBLQo&_r=1
Facebook: share/KrvJNaRBDEnKLAgt/?mibextid=LQQJ4d
#bbq #brisket #birria #tacos #ramen #comida
Переглядів: 388
Відео
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I'd easily pay 5.99 per taco that looks fire
Thank you!
Thank you guys ❤❤
Perfect! That looks awesome girl!
BBQ for life! Its so therapeutic ✨️✨️
Bettrr than most bbq reatorants. All the fat rendered while remain jucy.
Yes 🙌🏼 it was a good cook
Nice cook Brigie. That brisket looked amazing. 🐐🐐
Thank you 😊 I’ve come a long way on my brisket game 🤍
Wa gyu. Wa relates to Japan. Gyu is cow. So gyu, not gu. In Japanese, 和牛。Thus by definition, wagyu is beef from Japan. Best wishes from Japan.
That looks amazing!
It definitely hit 🫠
Love this vid, it looks incredible to be honest, wish you could’ve shown how you set up your wood and the type of wood you used in the fire box. Also show what you did for the thermal stall the brisket usually goes through. Like did you raise the temp and if so at what point ? Again amazing vid, thank you 🙏🏾
So with this particular brisket it did not go through a stall it cooked evenly at 250 degrees for 7 hours. There was so much fat in it didn’t stall which honestly shocked me. As far as my set up I’ll share my traditional brisket cook set up in the community section of my channel! But I love the feedback for future videos I REALLY do appreciate the feedback! But check out my traditional brisket cooks (choice & prime cuts) I’m going to share it now!
Marry me now as beautiful as you and cook a smoke brisket that looks that good, deserve a ring lol looks like it taste better than it looks!!
Thanks for watching but im happily married 😊
I just bought an Oklahoma Joe Highlander. Can’t wait to get started using it this weekend! Hopefully I can turn out some great looking briskets like yours!
Oh I have faith yours will turn out perfect! But if u want some tips you can check out my “Texas Style Brisket” on the Oklahoma joes UA-cam channel! And if you want some more OKJ products you can use my code “BDOKJ20” on their website for a special discount ❤️
@@Boujeetexasbbq thank you! I will certainly watch your recommendations
As has been said, very nice video, and the results are even better. I always get Wagyu tallow from Amazon / Chicago packing and smoke that. It's also what I use when wrapping with the paper. As an aside, believe it or not I let mine rest overnight at 150 degrees in the bottom of my oven. It works every time, and I don't have to start the cook at a very early hour. I use the smoked brisket fat when frying potatoes, mix a little with ground meat, sausage, etc.
I’ve done that before as well! Letting it rest overnight in the oven it comes out even juicier! And that smoking process sounds amazing! I love to hear about everyone’s brisket journey because it’s definitely a journey lol but I love it!
@@Boujeetexasbbq I learned a lot from the YT videos by "mad scientist BBQ."
Very informative and explanative. Video quality is actually very good. I was wondering why you have very little subs, and I saw you just started. I loved this video, and I subbed. I cannot wait to see you catapult your YT!
Hey yes I just started my “OWN” channel. I’ve been more active on instagram and other platforms! I have additional videos on the Oklahoma Joes YT channel! I do have more videos coming but if you want to see some more recipes now you can check them out on their platforms too!
@@Boujeetexasbbq Honestly I'd rather support you as a creator. Love how you're down to earth and instructional, and I can't wait to see more of your style.
@@briancoleman9330 thank you 🥹I’m still learning UA-cam but I’m glad you’re here!
Very good video and delicious looking brisket. You gotta take a bite though!
You know what you’re right next brisket video I got you 😊
Wow, looks amazing ... Nice job!
Great job on the picanha sister looks very tasty 😋
Thank you ☺️
If I don’t have Barbacoa seasoning, what can I use as a substitute? Thank you
I would use all the other seasonings and a little extra ground comino I promise it will taste the same! All the flavor is in the beef cheeks! Let me know how it comes out ☺️☺️
This looks so good.
It really is!
Didn't know Brisket birria was a thing til I saw your video 😁 looks amazing 😋 keep up the great cooking content 🔥🙌🏽
@@txstunna1 thank you! Yes when the brisket is smoked it hits different!
😍 Well done!
Thank you 🥰🥰🥰
Nice job! ive been getting ads on snake river farms brisket i might have to finally pick one up!
Thank you! Let me know how it comes out!
Your sazon must be out of this world..❤ 🌺
Keep all the fat on. It will render if cooked long enough. You want a supermoist point and without the fat cap, the flat will start and finish dry. Brisket is bad about drying anyway when exposed to air for a few minutes. There is a difference between lean and dry.
I’m very comfortable with my brisket technique but if this is yours more power to you I don’t judge 😊 the last thing I produce is a dry brisket 🤘🏼
Dang it that looks good!!!
Thank you 🥰
I was going to say your knives are triggering my OCD. I want to sharpen them as much as i want to eat that brisket 😂 Great looking brisket 🍻
😂😂I know I know I slack bad when it comes to sharpening my knives 🤦🏻♀️but hey sometimes u have to call yourself out 😅
Looks great. I have a wagyu brisket in my freezer right now. I also have the same cooker. Cheers.
Let me know how your cook goes! Okjs are great smokers if you ever want another one or their products use my code BDOKJ20 for discounts online!
Looks good but i rather fry the beacon n sausage first
Great video, thanks for sharing🙂
Thank you for watching 🤗
Ohhhhhhhhhhhh My Goodness
It’s a must try!!!!
Looks good!
It was 🥰🥰
🌮🌮🌮
b what
#Mexicourt1983
What kind of meat do you use? Looks good
Beef cheeks! But I trim them down 😊
Mmm the way it just falls apart 😋
All your vids are super legit. Don’t know who taught but you kick ass. Salud! Make more.
Myself either learn to cook or starve is how I grew up 😂
@@Boujeetexasbbq lol. Well your a sensation. Your basically at the top tier. Have folks taste your food, maybe you can cater or open up a good spot. I’ve seen some boys out putting out their spread. Never been to Texas, but that’s on my bucket list. Aim forward young lady.
@@cheflui6088 thank you so much for your kind words I’ve come a LONG WAY 🥹
Barbacoa... 😍 I had some at a quinceñera in Mexico along the border- the family hired a man from the state of Veracruz to come up + prepare it. My goodness... the combination of spices that man used combined with the juiciness of the beef was absolutely INCREDIBLE. We ate leftovers for a week + never got tired of it... but not everyone knows how to make GOOD barbacoa... some don't taste like anything or are dry... others are pure lubrication in the gut- waaaay to greasy.
Same I don’t like everyone’s Barbacoa I hate over greasy Barbacoa or to much fat!
❤
Hands down! Beef ribs are definitely king of BBQ!
Awesome video. I have been eyeing up those SRF briskets. Would probably try their choice/prime first though. I have had good results with the local SD choice I can get at our grocery store.
Oh yea definitely practice on a less expensive cut! Work your way up u got this! And thank you! If you want any tips on a standard cut brisket you can check out my video on the Oklahoma Joes UA-cam channel and search “texas style brisket” I have all my tips and tricks on that video 😌😌 Good luck on your brisket journey!
@@lowdownone this is a Wagyu not a choice
this looks amazing
Thank you friend 🥹
Those look good. With somw rice, a whole Sunday vibe. Tfs!
Thank you 🥹🥹 and girl yessss I’ll have a Mexican rice tutorial dropping soon as well 🤌🏼
@Boujeetexasbbq please do! I need to learn how to make mexican rice. Let me hit the subscribe button. 🏃🏾♀️
@@unchainyourbrain3312 thank you I appreciate all the support! Yes I’ll do a short and long form! I know Mexican rice can be the devil but once u learn it (the right way) it’s the easiest thing to make 🥰
This looks amazing! Do you serve it with anything or just on it's own?
Thank you 🥹😩 Usually as a side to the main dish but honestly girl you can eat it straight or even with some Mexican rice 🤌🏼🤌🏼
@@Boujeetexasbbq ahh gotcha! I should have read the description better haha :) It looks like it would be amazing with a bbq or straight up!
@@georgiasmith5855 yes ma’am! Also it’s something you can “leave and forget” Super low maintenance and delicious 💯
DAMNNN 🤤🤤
stoppppp IM SOOOO HUNGRYYYYYY😔
I got leftovers! ☺️
Looks phenomenal! So you were able to get above the stall point without covering it? Thats crazy. Any reason you don’t cut the point cut horizontally then cut each piece against the grain? Sometimes I use the beef tallow and make a like a sweet brisket au jus out of it. Food for thought. Thanks for sharing. 👍👍
There was little to no stall! Usually by hour 6 is the beginning or mid of the stall so when I checked on it I was shocked that it was almost done!
Learn something new everyday! Great video! 🔥🔥
Thank you! 😊 I hope I helped on your brisket journey!
I agree a thin fat cap on point that way all fat is rendered you won’t lose moisture on a high quality brisket great job!
Thank you!
What kind of wood do you smoke brisket with? I usually do post oak but am curious about mesquite
@@user-cs3eo1kk8r I use post oak and cherry wood to give it that pretty mahogany tint! I love mesquite but I use it more for Tex mex/mexican recipes 😊
Great video! That brisket looks 🔥🔥🔥
Thank you friend!
That looks awesome. And thank you for the detail on the trimming, I am always scared I will screw it up.
Trust me I was scared to trim it down to! But during trial and error I realized that fat won’t render down and the flat will always cook faster than the point! Trust me I tried it all when it comes to brisket
@@Boujeetexasbbq thank you for the reply. And keep the videos coming..👍👍
@@vickovaden8780of course 🤘🏼 feel free to share ❤ appreciate all support 🫶🏼
🔥