Texas Brisket Best Kept Secret - Brisket Rested For 10 Hours
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- Опубліковано 5 жов 2024
- Thank you for watching my Texas Brisket Best Kept Secret video. On this video, I smoked a Texas style brisket and rested it for 10 hours! The results will blow your mind! I normaally rest my briskets for at least 2 hours and I never imagined that resting a brisket for 10 hours would giv me the best tasting brisket I've ever had.
Thanks for watching
Smokin Joe
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SPG MIX RATIO
3 CUPS COURSE BLACK PEPPER
1 1/3 CUPS KOSHER SALT
1/3 CUP GRANULATED GARLIC
1/3 CUP PAPRIKA
1 tbsp Cumin (optional)
Thank you for watching my brisket video. If you enjoyed this video, check out this video where I rested a brisket covered in beef tallow. ua-cam.com/video/BI3iH0gZ2Gg/v-deo.html
Can I use a master smoker to hold for 10 hours?
Yes you can.
The challenge is to maintain the integrity of the bark. How was it? Not too soft?
When taking it out the oven can I leave the aluminum foil on and leave it on top of the stove when resting or what should I do??
I can confirm that the beef tallow incorporation is the real deal and a game changer.
One of the most authentic central Texas style brisket cooks on UA-cam, nailed it! 🤘🤘
Thanks so much Bradley! This is a huge compliment coming from you brother!🤘
Am I wrong in thinking Texas style is salt and pepper only?
@@jackh67 not at all. That's good too but adding a little garlic and paprika takes it to a whole new level. I even started to add very little cumin to the mix. 👍
@@SmokinJoesPitBBQ man that sounds delish
Cool video buy I don't agree with your trimming method
I am completing a choice brisket cook the exact same way. Only I am holding in the oven and monitoring the temp to keep between 145-160. My oven only goes down to 170. So I preheated to 190 and turned off before the brisket finished. Out in and 2 hours later got to 146. Turned oven back on at 170 and let the brisket get to 156 and turned off. Now it has held 156 for 2 hours. I am going to wait 2 more hours and slice into it. All these videos help us backyard guys and please keep making them. Love it. Nice work my UA-cam friend.
I just finished my 11 hour cook and now I’m holding resting at 165 for 14 hours through the night in my oven. My cook was on an Old Smokey at 225 to 250. Wrapped at the 190 mark with gorgeous black bark. Tallow wrapped and now in oven hold resting and can’t wait til tomorrow. It will be ready at noon. The ladies wanted me to steam some cauliflower to go with the brisket so it should be a glorious Texas style feast. Thx for you content
There is a setting on the Samsung stove/oven set that you can adjust your oven by 25 degrees either up or down. Mine goes down to 175, but I'll usually turn it down an additional 15 degrees to 160 and hold it over until I'm ready to eat it that next evening, and it works great!! Love the video!
I've been doing this for over 50 years but am impressed by the quality and thoroughness of your channel. Subscribed. Good job on trimming. I like to trim aggressively with the philosophy of "If you would not eat it, why cook it?" This goes especially for the hard fat and the thin flat areas and ragged edges that just end up burning.
Thank you so much for the compliment. 👍🏼
Great video! I've done my last two the day before and holding them in a 170 degree oven overnight. They have been the best that I've ever made!
Howdy Joe. I have been doing something similar. For about a year now and my customers really like it. Including some folks who are from Texas ( I live in Washington state) Anyway I do this a bit different though. I pull and double wrap in foil at 180°f. Then I place in a towel and into my Yeti cooler and let it " finish " cooking in the insulated cooler for 6 to 8 hours, what ever I need then slice and serve. By doing this you can't over cook the meat, it cooks itself and remains above 160°f the entire time meaning that the meat continues to get tender without external heat. Works EVERY time. Have a great day.
I rest brisket in the cooler as well. I always baste with melted butter prior to wrapping
My pops sells BBQ here in Dallas on Saturdays and he always holds his briskets for at least 10hrs sometimes up to 12hrs if they finish early the night before. Awesome vid that brisket came out amazing.
Nice Frank! Thank you for watching bro!🤘
Ever since i learned this method last year its been the only way to go! We are starting up a 48 ft bbq food trailer bc of the overwhelming response to our briskets!! Keep Smokin' Brother!!
Very nice Derek! Best of luck with your food trailer. 👍
Hiiiiii, i'm the kid of a chef, and this video had my stepdad absolutely drooling. Deffo going to be making this at some point in my life for him.
Very nice Andrew! Thanks so much for watching 👍
Very grateful for this experiment, have been searching for a consistent method for holding/reheating a brisket, this will enable me to cook the brisket the day before and ribs day of event, thank you for your commitment to great BBQ👏🏾👏🏾👏🏾
Thank you for watching my man!🤘
Yes, thank you chef, very grateful too! Really enjoyed your kitchen etiquette and how, your knives, and how clean your grills are. Keep up the good work sir!
Most of the popular places in Austin and Central Texas rest their briskets overnight in a CVAP industrial food warmer, so I too think this is the real secret to good brisket. Great video, brother!
Thanks for watching. I was really amazed of how moist and tender the brisket was after 10 hours. 🤘
I rested one on the 4th of July for about 10 hours. Tenderness and flavor were great. Only stayed above 140 in my cooler for about 4 hours. I took it out and re-wrapped it in new butcher paper and new tallow and held it in the oven for another 6 hours.
I used this method for smoking a brisket and it turned out fantastic. I am about to do another. Thanks Joe.
Awesome buddy!👍
From trimming to slicing, this is one of if not the best brisket videos I've had the pleasure of viewing. Very informative & easy to follow thank you for taking the time to produce & post.
Thanks so much Jerry. 👍
Very informative as usual. You are a great teacher and make it look easy. I appreciate the effort you put into these videos from a fellow Texan now living in Pennsylvania.
I started getting a headache just freaking out over how long you managed to go without taking a bite lmao
Joe, just finished smoking a brisket on a XL ceramic grill following your recipe. I did inject the flat with Wagyu beef tallow and I let it rest for 12 hours. It is incredible, juicy, tender and the flavor is fantastic. Next I’ll try your rib recipe, and I have no doubt it will be as good. Thanks
There’s a lot of UA-camrs who make the exaggerated “oh that’s great” reaction and it’s almost cringe….but the fact that your eyes almost went crossed and you completely paused, you could tell your reaction was genuine and no doubt that was a delicious brisket. Great job man!
Lol...thanks JP!🤘
I thought my 3 hour resting goal was a stretch.. I'll have to try this soon on my next brisket. Side note, great job on your video quality, this is pro level content!
Wow! Thanks for the huge compliment.🤘
Good video. I have been doing a variation of this with good results. Once it hits the resting phase I start kicking back some brewskis and by the time it’s time to slice it, the resting period and beer drinking make it taste better in my opinion
Yes sir! Thanks for watching Charlie. 👍🏼
Doing this tonight Joe. Resting it in my Smokin it smoker. Can’t wait to try it tomorrow. Great job brother. Shout out to Bradly aka Chud also for the resting temp.👍🏻😎
Still waiting for the BBQ vid where a host does a taste test and says, “welp…fucked that up”.
Plot twist- it doesn’t exist.
🤣 I can recommend a channel for you if that's what you want to see. 👍
@@SmokinJoesPitBBQ send it
Can’t lie. That was me on my last brisket. 😆
@@matthiasward9799 You're not alone my friend...
@@Transrebal2nd I’ll be starting my redemption brisket tonight lol. Wish me luck
Hey I think this is one of the best kept secrets for cooking a brisket and almost 100% full proof. I have a pellet smoker (traeger 8600) and have followed this format the last 3 times and each and each time I have produced the absolute best Briskets ever.
I trimmed the Brisket, then locate (2) aluminum pans with water on the lowest grates and started the cook at 190 grill temp until I got the brisket internal temp to get to 170 with the super smoke feature on my grill as a result I was rewarded with a beautiful dark bark. This first stage took approximately 13 hrs.
The second stage consisted of wrapping the brisket with butcher paper and raising the grill temp to 245. Once the briskets internal reached 205 (7 hours later), I dialed the grill temp back down to 165 and let it sit for 10 hrs. Every time I have followed this method it has been received with outstanding reviews and compliments.
Last month I stopped by Franklins and brought about $400 in bbq. My wife's sister and her family, along with family unfortunately preferred my brisket. Thanks for your advice on this video you nailed it 100% !!!!! The 10 hrs may seem a bit excessive for sure, and a bit nerve racking the first few times but it is the best thing for the brisket, as the reward is well worth the time, no kidding.
So 30 Total hours?
This was super helpful. I've been trying to pin down not only the hold temp in a warmer, but how long to rest it prior. Thanks, Joe.
Last weekend I pulled a brisket off the smoker at around 11pm. I was tired, so I didn’t want to rest it for an hour or two and then slice and package. I also didn’t want to put 15 pounds of very hot meat in the fridge. I wrapped it in towels and threw it into a cooler (pre-heated with near-boiling water) and left it until morning. After resting for 9-10 hrs, I sliced it and vac-packed it. It was the most tender and juicy brisket I’ve ever made. This may become my go-to method in the future.
Bro, this might be the best trimming job I've seen on youtube so far. Great call using the trimmings for sausage; now I have a new thing to try. I was using my trimmings for beef stock mostly and of course rendering tallow. Great video!
Nice work Joe.. Ive been doing 225°f brisket with great results and recently been studying some of you 275°f guys methods. From what I can tell, the brisket comes out pretty close, maybe a bit more ring on the 225°f brisket but it seems that the bark is more pronounced on the 275°f. Is that the trade off? IDK, I like bark more than smoke so it would be ok to me. That said, a certain world champion uses the hotter method and I don't have any world titles so I am going to have to try this way. A bit of a rant, I know but its not easy moving away from a tried/ true method considering the cost of a good brisket.. That's what makes BBQ fun, always learning, thanks for the video..
In a recent video at Franklin BBQ (Aaron Franklin), the guy giving the tour said they pull their briskets around 12:00 am (midnight) to 12:30 am. The restaurant opens at 11:00 am and they are out of brisket in about 3 hours. That would mean they "rest" their briskets for 10.5 to 14 hours.
Great idea using the PK100 as a holding oven. I haven't done a brisket in forever, but would be great for ribs, pork butt, brisket, most anything really. I watched Chuds video before this one and so when I seen the title of this video, I instantly thought of what he did, then you mentioned you got the time and temp from him. It suddenly made sense LOL! I've held brisket in a cooler for up to 5 hours before, but hey, with the results you and Chud got doing 10 hours in an oven, I'm doing a long hold next time for sure.
Hey Rus! You will be amazed on what holding a brisket this long will do. I mentioned in my video that I filled the ash pan with water. I would place a wire rack on the bottom slot and place the water pan on the rack and not on the burner as that caused the water to evaporate too fast. I'm also going to try 150° next time to see what temp I better...although 170° in the oven works perfectly for Bradley. Thanks for watching and hope your feeling better. 👍
@@SmokinJoesPitBBQ Good to know and makes sense Joe. Thanks brother!
Pork would be falling off the ribs. Wow that sounds so good right now.
There's no smoke ring on this brisket. Why not mention that, Rus?
Yeah, holding at 160 is too high. Awesome video though, exactly what I was looking for! I would wrap at 170-180, use more tallow, and hold at 145. The reason why restaurants hold at 140 is because the Department of Health requires all hot holding to be at least 140 to keep pathogens away. 10-12 hours holding is ideal. Would LOVE to see you try this, and leave a 1/4 inch of fat on it too.
I'm going to try this method ASAP. I've tried it before but never came out like this one, but my next one will. Props to you Joe.
Thanks so much for watching. Good luck with your cook. 👍
i almost passed out when you cut into it, it looked very good
Glad someone ran this experiment. I've always cooked my brisket overnight and let it rest wrapped in foil, two towels, and dropped into a cooler to rest for about 8 hours. Usually gives me my best tasting briskets.
ya or just leave it on the counter until room temp--
Really great video! I liked how you casually explain the trimming, smoking, wrapping, & resting process. I've got a Yoder YS 640 pellet smoker & have made a few briskets & they have come out pretty good. What you have done in this video is to take the mystery out of it for folks who are new to smoking or aren't yet confident to attempt smoking a brisket. Thanks for the video & I look forward to seeing more from your channel. God's blessings to you.
I've used mustard before on meats as a binder, but I honestly can't tell any difference in how the seasoning sticks vs not using it. The meat has enough outside moisture to hold onto the seasoning just fine, especially when I dry brine it overnight.
Thanks for watching Al. I'll have to try smoking a brisket with no binder. I used to cook brisket without a binder a long time ago. 👍
Awesome, Joe ! I'm currently experimenting with an 11 lb. brisket cut in half: 1/2 a brisket in the oven at 275 and 1/2 on the Weber kettle at 250. I will add the 10 hour rest to both and report back on the results. Thanks for the tips!
That sounds like a cool comparision. 🤘
so? what happened??
@@basseazdi Texas Mafia disappeared him for putting a brisket in the oven.
I smoked 1 last week for 16 hours on 225° then rested it on warm in my oven for 8 hours and the point was so tender it wouldn't slice. I has to cool it then slice it. It was melt in your mouth good!!!
I recently did my first packer brisket and was way off on timing. I held my brisket for 9 hours because I I finished way too early and it turned out to be the best brisket I’ve ever had. I used tallow and the whole 9 yards and I can attest to how awesome it is!
Very nice Dan! This is the perfect situation to rest your brisket. Glad it turned out killer. 👍🏼
Got a 15lb Brisket from HEB seasoned it put it on at 220 degrees for 12 hours After getting the bark I was happy with temping around 165 170 wrapped in butcher paper and Beef Tallow took it to 190 195 range pulled it off let it rest for 30 minutes rest for 30 minutes Then wrapped in vacuum seal bag put in sous vide at 155 for 15hours took out let rest for 35 minutes took out of butcher and started cutting the most tender and moist Brisket Ever hands down my best Brisket ever this will be my Go to Method from now on thanks Smoke Trails BBQ
Dang it Joe now the cats out of the bag and everyone is going to rest their brisket for 10 hours lol. Great video, great looking brisket. Well done.
No kidding. I appreciate you watching buddy.👍
Every time I've smoked a whole turkey for Thanksgiving, I always let it rest wrapped in towels in a cooler for however long the cook time was and it has always produced extremely juicy meat that still has a good bark to it. It makes since that this probably works on a lot of meats that are cooked lower and slower.
I'll be smoking my very first brisket soon, and this is the recipe I'm following. Thanks!
Great video. This is really helpful for the home cook who might need to hold due to work, family, etc. Thanks!
Great video, I’ve been seeing a lot of people rest their brisket like this. I might have to try it looks 🔥 new sub 👊🏻
Instructions technique preparation....fantastic
Few equal none better
I like to use Kosher Salt/Pepper/some Lawry's Seasoned Salt and a little celery seed for my rub. Paprika is OK, as is some garlic powder, but some tend to overdo it with the rubs, especially adding too much sugar.
I tried this and it was my best brisket to date, thanks for the advice.
That's awesome man! Glad you enjoyed it.🤘
i will try this at home, thanks very much, im gonna dive into this style now...looks amazing, im from argentina and i cannot wait to try this bro, you are awesome! good luck!
Thank you Nik! Resting a brisket is game changing.👍🏼
I have an electric smoker that I want to try out as a food warmer and rest a brisket the same way. I've done it with a pork butt and had good results. Great video!
Bradley is an angel!!! Dude changed the quality of my Que!! Hold that brisket sir!!!
Thanks Joe! This is the new method that backyard cooks will be talking about. The rest is just as important than the cook itself.
My mouth doesn't normally water when I watch these videos but today Sir, you nailed it.
Thanks Dee!🤘
Very well executed technique. Raising the internal temperature of meat up over 200 degrees for an extended duration will render the interstitial tissues and the meat will fall apart. Usually this is done by slow simmering, or braising. There are other methods as this video shows. How to achieve that is up to the cook. Traditional long cook barbecue is essentially "dry braising".
This was one of the better brisket trims I've seen on a UA-cam channel. Nice job! I can't seem to find packer cuts with more than about 1.5" on the flat or less than 22 lbs total, so I have a little brisket envy. I can taste the mustard, so I usually don't use it. Also, I'm THRILLED that you didn't squeeze the brisket after the initial slice! I've also been hearing 150F rather than 160F for holding temp but like everything else is subject to personal preference.
Thanks Ben! A good substitute binder is worcestershire sauce. Both temps work perfectly. I've been holding at 150° my last couple of cooks. 👍🏼
Best trim job I ever seen on UA-cam. Excellent.
Been doing this for a while.
İts better to rest it in your oven in the fan forced setting as it mantains rock solid temps as opposed to fluncuating thems from.the element on the smoker.
İ have measured them both on a graph(data logging thermometor)
Looks good enjoy
Thank Ugur! The oven will work fine if you can set it that low. Thanks for watching 👍
Always love seeing the influence of Mad Scientist BBQ on other brisket videos. He first came up with the idea of using Tallow on the paper from watching the Bon Appetit video of the guy working at Franklin's. Glad to see you gave Bradley props for his holding temp.
Thanks Bobby, both Jeremy & Brad are savage Pitmasters.🤘
Most brisket trimming videos bother me given how much they remove. You did a good job convincing me that I should remove 3lbs of expensive meat because I could tell you were being careful and methodical.
Thank you so much for watching.👍
Smokin' Joe, greeting from your Texas brother living in Minneapolis!! Fantastic video brother, loved it. I have been holding my brisket for more than a few hours now but my next brisket will be 10 plus. My last brisket was the best so far, my next will be even better. Keep up the great work my friend, my mouth is still watering!
Thanks Jimmy! You're going to love it buddy!👍
This turned out awesome brother and an excellent way to rest that brisket. cheers
Thanks so I much for watching Jaxx! This was crazy good buddy. 👍
awesome video, really calm delivery and easy to follow instructions. going to try this out this weekend, cook it all afternoon for 10 hours then throw it in the oven at warm overnight. break it out just in time for football!
Something so satisfying watching a brisket trimmed well
Joe, one more thing to add to your recipe. You need to separate the decal/ point from the flat before you slice the brisket; the grain on those 2 separate pieces run in different directions. For the most tenderness they should be sliced separately against the grain.
Awesome video! I have learned so much from just watching you cook! Thanks again!
Thank you Jarit!🤘
Never a big fan of brisket but mercy you just made me rethink it...it looked great.
3:54 “Ah we meet again, Infamous Shark Fin.”
Great video Joe! When you sliced the point I honestly thought I smelled it.
That's awesome! I appreciate you watching 👍🏼
great video ,everything explained clearly, really makes me want to cook one tomorrow thanks.
Thank you Bryan!👍
All about the long rest after trying this for a party (Had to hold it for 5 hours at 170 and it turned out great!). Love that little PK smoker. Well done, Joe! 👊
Everything about this video makes me miss living in Texas!
Whoa, I've always rested for an hour or two in the Cambro or a yeti ice chest, but 10 hours seems crazy. Definitely gonna have to try this out
Brisket looks amazing, I knew that Franklin pulled their briskets at around midnight, now makes sense, I've always stayed up all night with the briskets, now I'm gonna start earlier, and let them rest longer
doing this tonight. can't wait for the results tomorrow!
I recently cooked a brisket in my SnS Kettle, and with the temp difference between the top of the dome and the grate (at least 50 degrees hotter at the top), the point got to about 205 when the flat was still about 185. That made me nervous, but I had seen Jeremy Yoder recommend resting for 8-12 hours, and this was about 11 hours before serving, so I let it rest at room temp for about an hour and then stuck it in my oven at 150 and held it the whole day. All that extra rest time meant that even though the flat didn't get near my target finishing temp, it was still very tender, and everyone loved the brisket.
I think I’m going to try this method. I watched mad scientist do this, now you & the results look awesome!!! Thanks again.
I did a 11h rest (just in the oven with the heat off) on a 12lbs prime and was amazing. Never let one rest that long but I actually fell asleep and forgot 😲
That's one juicy brisket! Looks fantastic bro!
Thank you Mario!🤘
brilliant and excellent instructional smoke video....thanku will have to get a smoker ...cheers from OZ
Thank you for this video. Cooked the past two briskets this exact way holding in the oven at 160 and wow wife wants brisket every weekend now. Thanks again
Great video! I started doing this as well after watching Bradley do it on his channel and it's 100% changed my brisket game!
Thanks for watching! Bradley is straight up savage! Love his channel.🤘
@@SmokinJoesPitBBQ Haha hell yeah he is! One of these days we gotta do a TX UA-cam meetup!
Just waiting on your video Alonzo:-:
@@conradlopez4084 It’s coming!
Awesome brisket Joe, glad to see you keep the spices simple with the SPG. Let the meat shine!
Yes sir, thanks for watching buddy 👍
i hope the younger generation watches this video. they way us old times been doing it. great job joe.
I found using a large roasting pan with a raised grate in it works perfectly for warming. I can customize the temps from 100-350 degrees and it holds really well. Did this for a choice angus brisket and i never had a brisket so juicy and tender before that.
Also, just curious why you left the rest of the flat uncut? I was really wanting to see that. That is how you tell how good your brisket cooked.
I will be smoking a brisket this way on Saturday fingers crossed 🤞
I would usually hold my brisket in a cooler but I never thought about putting it inside a warmer. I just thought it would dry it out. Thank you for all that time you spent making this excellent video.
It's crazy Drew! Thanks so much for watching buddy.👍
When the meat is cooling "resting " it is drawing juices back in
I rest mine for 12 hours. Best Texas brisket in California. That's the way I was taught from my father in law out on Austin.
That's awesome John. It's crazy what resting that long does to a brisket. Thanks for watching 👍
The pacing on this video is perfect! Thanks for the tips.
What do you mean 90% salt and pepper but mostly pepper? This is the best brisket youtube I've found!! Thank you!
Lol. you made that look so good. I am so excited to try this. Thank you
Thanks Andrew 👍🏼
I watch. A lot of bbq vids. I never heard of you. Glad I did. Subbed. Keep up the great work.
Thank you so much for subscribing.👍
I've watched a lot of brisket videos.. this is a really good one. Thanks a lot, Joe!
LOL!! "This is ONLY a prime." Great job, This will be perfect when I cook up 150 lbs. of this for a wedding in September.
I love the results. It can be a bit confusion though because a few years ago people would've said it was "over-cooked" or is in pot roast territory. I kove the tenderness myself!
Great video..... I just did a brisket the other day and i held it for 4 hours which was the longest i've ever held one and it was the best i've ever done as well..... Will have to try an overnighter.
Joe. That brisket looks amazing. I have never seen a brisket like that.
Thank you Jared. I like to think a little outside the box on some of my cooks. 👍
You do a great job Joe !
I enjoy your videos and learn from them.
BBQ is a hobby for me.
A basic electric smoker ($200 ones) will serve me good to rest briskets for 10+ hours ?
Great info just pulled mine off and trying the 10 hour rest
Thank you for your time to Make these videos, very informative, your a ausome cook and the 10 rest will be my next step, thank you again
Great video as always my last 2 brisket cooks I've been resting mine for at least 5 to 6 hours and it's does wonders for me the best brisket I've made. Thank you for all the brisket and other bbq videos I've got some in Playlist.