I used this to learn to make brisket. I have now made three that were not fatal to the people that ate them. The fourth may very well have been the cure for cancer. Can’t really say since I didn’t have cancer before I ate it. It was good enough that I essentially became gollum and it was my precious. So long story short… Thanks… great video.
Tried your procedure and had a great success, Thanks!!! Smoked for 6 hours to 180ish then wrapped in butcher paper with the taloe then cheated by putting in the fridge over night. Back In the oven around 7:30 AM @ 300 and cooked to 203 took it out of the oven @3:30 and let it rest till 5:30-6:00. Had the family gather around to witness a perfect looking brisket that tasted even better. I was worried about the fridge time but it worked out beautifully thanks again for the coaching.
I made my first beef brisket today and using your advice really helped including making my own Tallow cuz I know that Tallow is expensive it was really tender and juicy and easy to do with your step by step instructions thank you
Nice overview. A few things you may find useful: 1. Instead of putting your brisket in the fridge and then reheat it, just rest an hold it the whole time. After say 2 hrs of resting, just put it in your oven at lowest temp usually around 160-170 but 150 if you have it, and leave it until time to eat. It will taste better than completely cooling it off and reheating. 2. Smoke your meat until 180, then wrap it in foil. When you take it out to rest, remove foil completely and wrap it in butcher’s paper for a long rest. The longer pre wrap cook plus the rest in paper will get you close to ideal bark while the foil wrap will get that ideal tender. Just something to try.....there are million ways to cook these things. I appreciate the fact you oven cook after wrapping. Saves fuel and gets you out of bad weather. Anyway, keep up the good work
@@sean4893 I open up the foil at the top ......wrap the brisket in a large towel ......and put it in a cooler ......it will stay warm all night .....every Christmas .....people usually order at least four briskets from me ......and I always have them ready by Christmas .....I don't buy the briskets .....I only charge them 75 dollars to smoke them ......I have two smokers ......and I do two at a time .....takes a hell of a lot of hickory and oak to reach the stall..... but usually only three hours in the oven to finish .
I use a Weber Kettle grill and charcoal stacked using the “snake method “ with hard wood chunks over the charcoal. Start before bedtime, go to bed, get up in the morning, wrap and Dutch oven , finish up in kitchen oven , with a temperature probe. I don’t loose any sleep during this process.
I've learned that if you render the fat in a cast iron skillet in the smoker, two things happen. NUMBER 1, uno, first- wife doesn't get pissed you used the crock pot to cook fat. Second-is smoking it adds more flavor at the same time seasoning the cast iron pan. Cheers, good step by instructions.
Hey my friend, great job straight to the point with no fuzzy info in-between. Good job. Watched about 8 of these videos. This will be my go to video. Thx!
I followed this recipe and method for my family’s Christmas brisket this year using a Cookshack smoker and it turned out fantastic! Thanks for making this video!
I made your brisket, (my very first time ever making a brisket), and it was absolutely, insanely, bloody delicious and moist. I followed your technique to the letter. I am now making it again but this time I am not going to remove any of the fat. If you like I will let you know how it turns out. Smoking a brisket has always been a fear of mine but you helped with your instructions so thank you. I used the MASTERBUILT 560 smoker which is an excellent smoker. Have a great long weekend, Peter
Great video! I always watch different vids that include brisket trimming techniques because you never know when you'll run across a new method or shortcut etc. that steps up your game. One thing, and this might have already been mentioned, but instead of rendering the fat in a slow cooker, try putting it in a small foil container and place it in the cook chamber while you're smoking your brisket. It'll render the same way and the tallow takes in the smoke and increases the flavor.
When my kid was born, I gave up smoking because I no longer had time to tend a fire all day. Earlier this year I picked up a Rectec and I’ve been using it 2-3 times per week since getting it. It saves so much time, and I can’t recommend it enough for people who don’t have the kind of time a stick burner requires. Hell, even if I had the time, I’d never go back.
I smoke at 225. I use parchment paper for a better bark I wrap at 165, I pull it at 195 -200 open the paper and rest uncover until the internal temp drops to 165. it takes me 20 plus hrs. My rub is Montreal steak spice. My brisket is to die for. I'm smoking 4 small pork shoulder tomorrow.
This is the most accurate explanatory smoke brisket video I have ever seen . Great details , great communication composing the video steps by steps . Great job bud 👏
I just prepared a brisket in my pit.Boss it took 16 hours to make the most wonderful best moist. The absolutely fantastic brisket I've ever had. Thank you for all your advice.We'd c tracking offit took 16 hours to make the most wonderful best moist. The absolutely fantastic brisket I've ever had. Thank you for all your advice.
Fantastic advice for preparing brisket. I followed your method last night (first time ever making a brisket) and was beyond pleased with the results! Low and slow, with a nice long rest. My BBQ-loving family members were impressed. Thanks!
Having used Qstoves for a while, I recently made the switch to Asmoke. The difference is like night and day! The automatic temperature control on the Asmoke grill makes cooking so much easier and consistent. I love the fact that the Asmoke grill uses wood pellets which not only are environmentally friendly but also add a distinct smoky flavor to the food, something that was missing with Qstoves. The Asmoke grill is also much lighter and portable, perfect for my RV trips and tailgating adventures. The ability to control and monitor the temperature remotely via the app is a game-changer! And the fact that it's battery-powered and offers up to 10 hours of runtime means I can use it virtually anywhere without worrying about power source. Switching to Asmoke has definitely elevated my grilling game. #Asmoke
Bravo! I adapted this recipe (just a little) for my wood fired oven that I built during covid and I gotta say, the results were stunning. Thanks for this very informative video. The instructions were clear and easy to follow. Well done (not the brisket, that was tender but the tutorial! ha!)
Thank you my cook yesterday started at 1am and finished at 2pm. I let it rest for 3 hours and it was amazing thanks to your advice on this and the fire maintenance on the oaklahoma joe. My family and neighbors loved it. Thanks agsin.
Wife won Oklahoma Joe smoker twenty-eight years ago. Made first brisket for Easter Meal. Love the old smoker but moving it is a problem. Almost 156 lbs.
I really like your enthusiasm and videos. Thank you for sharing your knowledge. This may be a mistake but going to share this. Only the second time I have cooked a brisket. First one I cooked too long trying to get it more tender. This time I am trying something different. Going to flip it half way through the cook and see how it goes.
As a previous Traeger+ user, I have to say that switching to Asmoke has been a game changer for me. The precise temperature control of the Asmoke grill has taken my cooking to a new level of perfection. The flame control with dual sensors and PID algorithm is something that really sets Asmoke apart. Not to forget, the portability of the Asmoke grill is a massive plus, I can easily take it to my backyard, camping, tailgating or on road trips. And the best part? It can run up to 10 hours on a single charge! It's amazing how it infuses the food with the perfect smoky flavor, making it taste as good as it looks. And, the Asmoke app is a life saver, it’s so easy to monitor the temperature and share recipes. Highly recommend it to all BBQ enthusiasts! #Asmoke
Great video! I always watch different vids that include brisket trimming techniques because you never know when you'll run across a new method or shortcut etc. that steps up your game. One thing, and this might have already been mentioned, but instead of rendering the fat in a slow cooker, try putting it in a small foil container and place it in the cook chamber while you're smoking your brisket. It'll render the same way and the tallow takes in the smoke and increases the flavor.
Same for me with my electric. But I use mustard to rub down briscuit then use dry rub, makes a good bark. And I probably leave a little too much fat on.
Thank you so much for this video. I followed this method step by step on New Year's Eve 2021. It was one of the best briskets I ever ate. So moist and tender.
One tip: I took the leftover brisket and put it into a vacuum sealed bag along with the leftover liquid. I have a chamber vacuum sealer. The other won’t work because of the liquid. When I’m ready to eat it again I put it in in a sous vide bath in the bag set at 160 until it is 160 all the way through. You can’t check it but it could take 30 minutes if your brisket is at room temperature. If you took it out cold from the fridge it may take longer. Since you can’t check the internal temp, take it out and feel it. Because it is in sous vide it is heating in the juices. Take out and slice and eat.
Here’s an idea for a future video: cook a SELECT piece of meat. With high inflation we like hunting for those deals. Show us how to get a juicy and tender brisket using the cheapest meat.
… poor man’s brisket >>> follow similar procedure using a “blade roast”… doesn’t need the same cook time because of size but you still get the rendering and the “magic sauce “ for the tallow or later for an incredible gravy…
Great video-thank you. It was my very first time smoking the brisket.Followed your recipe and also watched 100 brisket mistakes. Definitely made some of them but after resting the meat for close to 3 hrs I was amazed how nice, well seasoned and moist my brisket was. Did it in electric smoker using hickory pucks and tried to finished on BBQ but had some issues with temp control so switched to the oven and could not be more happier. Cheers
I found that keeping a bit of extra fat on their for reheating purposes keeps the brisket nice and juicy. Putting it in the oven w some butter on it and watching that fat also moisten the meat as its heating back up. I can just peel some of it off after its reheated.
Thanks for the video. Did my first Brisket this weekend. They sent two instead of one and they could not of cookedany different. Your "checkpoints" were the save on these. Thanks!
You, my friend, are gold. Totally subscribed. Eloquent and straight to the point video. Used the tips here on the brisket I made yesterday. Even let my father take some part of it.
I did exactly as you said. BEST brisket ever. Low and slow. Smoked my 19 pound brisket at 225° for 16 hours. Finished it off in the oven for 3 more hours till it reached 203° internal temperature. Our family loved it. There was only three slices left from the roast. I will make another for our next family event. Cheers
you touched on it but a guideon timing alone would be great. for a full pack brisket that you want to server same day, next day at lunch or dinner at 5pm, 6pm 7pm etc. what are timings for a quick and dirty or a long cook. what time at night to do what so you get the most sleep possible etc.
Great advice! I've been scared to do another brisket since I messed up the first one. I have a pellet grill, and I did not smoke it fat side down, and I smoked it around 250. I will definitely tray again using your tips!
Interesting video and presentation… I enjoy watching and hearing about how others prepare their brisket. I’m happy this process works for you… I can’t say I agree with everything you presented, however, if it works, then great… I try to stay within the 225 to 250 cooking temps. I follow Aaron Franklin’s methodology and have had a lot of success over the years. All the best to you.
The best brisket iv ever had was at a ski resort in the mountains. Since then iv been saying I wanted a smoker for years. Finally got one. and an 8 lb brisket. Sunday she will be put to the test! I wake up at 4am every day anyways including my days off. So perfect for finishing at dinner time.
Restored an old LyfeTime smoker so my mom could finally use it, she has her own method of smoking a brisket but is still amazing, trying to learn how to use it too
How do you warm up the brisket on Sunday? Oven? BBQ? Microwave? How long and what temperature. I love your videos. I've got a geeky side too and I really enjoy seeing you trying to figure out the science behind the taste.
Better yet, put the fat in a tray in the smoker to render down. Instead of putting it in the fridge and reheating it, put it into a cooler to keep it hot. It will stay hot for hours.
Very informational!! I always watch your videos so when I smoke an expensive cut of meat like a brisket, I don't mess it up. Great videos!!! The video that got me hooked was, how to make a smoked brisket in masterbuiilt electric smoker.
Thanks for that idea about the making your own tallow the first time I heard it and I just picked up my first smoker but everybody just keeps on saying Tallow but never telling you that you can make your own
Thank you!!! I followed this to the letter for a wedding and people were asking me why I didn’t have a restaurant. I’ve always been scared of brisket because they’re so expensive and so easy to screw up. Not this one. I did 3 Boston Butts as well but I have faith in on those.
Great advice! I have the Smoky Joes pellet grill and have been using it wrong. I will follow these guidelines on my next brisket. Hopefully, I'll get one that is juicy and not overcooked like my last 3 or 4 briskets.
I just did four 1.5 to 2 pound lamb roasts exactly like this and it worked perfectly, fall off the bone tender and juicy delicious. I am thinking most any roast will work with this method with some slight variations in time.
Dude the BBQ Jesus thing gets me every time. Aaron Franklin youtube videos got me started on BBQ not even so much for the meat but just because he was kinda geeky and I identified with that. The love for the meat came soon after
Hey .....Aaron Franklin is the man .....people wrap around the corner every day to eat brisket at his restaurant .....following his instructions made me a serious brisket cook .
@@charlesljones2454 I passed through Austin one time when I drove across the country and didn't get up in time to visit Franklin BBQ. I was pretty upset
When done in foil or butchers paper wrap it in a towel and throw in a cooler and cover with another towel and it will stay warm enough to be safe to eat for 6-7 hours
Ts a good oven, I just don't like how it doesn't have a light or anything to tell you the burner is on. I've left a burner going for hours accidentally
Thank you for this video and info- been following it since my 2nd or 3rd brisket on the exact same smoker, and they have all come out excellent! The smoke ring and the aroma is amazing...it's an explosion of flavor to say the least. MY dog would take notice and come over looking for some samples while she was still here. Definitely ready to graduate to a normal full sized brisket from the 4 pounders that are sold in the grocery store.
I used to spend a lot of time smoking a brisket. Everyone has a technique. Type of smoker, wood meat, etc. I like your concepts a lot. However, I have challenged myself to fast smoking as oppose to slow. I also separate the point with the flat side of the brisket as there is more marbelling to the point and I can keep it in the smoker a little longer than the flat. The flat I cook about 4 to 5 hours at 250 and 6 to 7 hours on the point. I have a Blaze Kamado which has a 1.25 inch cast aluminum everywhere. This to me is a set it and forget it smoker as for the most part ... it remains the temps from start to finish unless I am babysitting the brisket. Done that before. You have great tips and especially with the stahl and proper timings ... try fast smoking sometime. You might have that brisket for dinner one day as tasty as one done for 12 hours. 😊
I used this to learn to make brisket. I have now made three that were not fatal to the people that ate them. The fourth may very well have been the cure for cancer. Can’t really say since I didn’t have cancer before I ate it. It was good enough that I essentially became gollum and it was my precious. So long story short… Thanks… great video.
😂
Love this comment 😂
Love this for you 🎉
😂😂😂
If you kept writing I was fully invested lol!😁
Dang this is my go to video for when I forget stuff. Done 5 briskets now and I always go back to this video to kinda refresh myself. Good video.
That’s so cute that you explained how to have the family help. Sweet. Then over explain & make it seem like you’re a genius. I have to try that!
Thank you so much!
It's all in the presentation😎😄
Tried your procedure and had a great success, Thanks!!! Smoked for 6 hours to 180ish then wrapped in butcher paper with the taloe then cheated by putting in the fridge over night. Back In the oven around 7:30 AM @ 300 and cooked to 203 took it out of the oven @3:30 and let it rest till 5:30-6:00. Had the family gather around to witness a perfect looking brisket that tasted even better. I was worried about the fridge time but it worked out beautifully thanks again for the coaching.
I made my first beef brisket today and using your advice really helped including making my own Tallow cuz I know that Tallow is expensive it was really tender and juicy and easy to do with your step by step instructions thank you
Glad it helped!
Nice overview. A few things you may find useful: 1. Instead of putting your brisket in the fridge and then reheat it, just rest an hold it the whole time. After say 2 hrs of resting, just put it in your oven at lowest temp usually around 160-170 but 150 if you have it, and leave it until time to eat. It will taste better than completely cooling it off and reheating. 2. Smoke your meat until 180, then wrap it in foil. When you take it out to rest, remove foil completely and wrap it in butcher’s paper for a long rest. The longer pre wrap cook plus the rest in paper will get you close to ideal bark while the foil wrap will get that ideal tender. Just something to try.....there are million ways to cook these things. I appreciate the fact you oven cook after wrapping. Saves fuel and gets you out of bad weather. Anyway, keep up the good work
I appreciate you for this
This is the way
What if I won’t be eating it for another 12 hours or so? Would that be too much time in the oven?
Yeah I stopped resting in a cooler. Try resting for 10 hours in lowest temp oven... game changer.
@@sean4893 I open up the foil at the top ......wrap the brisket in a large towel ......and put it in a cooler ......it will stay warm all night .....every Christmas .....people usually order at least four briskets from me ......and I always have them ready by Christmas .....I don't buy the briskets .....I only charge them 75 dollars to smoke them ......I have two smokers ......and I do two at a time .....takes a hell of a lot of hickory and oak to reach the stall..... but usually only three hours in the oven to finish .
I use a Weber Kettle grill and charcoal stacked using the “snake method “ with hard wood chunks over the charcoal. Start before bedtime, go to bed, get up in the morning, wrap and Dutch oven , finish up in kitchen oven , with a temperature probe. I don’t loose any sleep during this process.
Thanks for sharing, I was wondering how I could do this with a kettle bbq. I'll look into this snake method🙏
I've learned that if you render the fat in a cast iron skillet in the smoker, two things happen. NUMBER 1, uno, first- wife doesn't get pissed you used the crock pot to cook fat. Second-is smoking it adds more flavor at the same time seasoning the cast iron pan. Cheers, good step by instructions.
Hey my friend, great job straight to the point with no fuzzy info in-between. Good job. Watched about 8 of these videos. This will be my go to video. Thx!
I get bored and am critical when watching instruction videos. You did a great job. Bark is something most people don’t understand. Good job
I followed this recipe and method for my family’s Christmas brisket this year using a Cookshack smoker and it turned out fantastic! Thanks for making this video!
This is the best recipe been using it for 3 years it’s amazing !!!! Perfect easy directions
Thanks for the tips. I smoked a flat for Thanksgiving for the first time. Excellent results...thank you so much.
I made your brisket, (my very first time ever making a brisket), and it was absolutely, insanely, bloody delicious and moist. I followed your technique to the letter. I am now making it again but this time I am not going to remove any of the fat. If you like I will let you know how it turns out. Smoking a brisket has always been a fear of mine but you helped with your instructions so thank you. I used the MASTERBUILT 560 smoker which is an excellent smoker. Have a great long weekend, Peter
How did it turn out? My dad wants me to leave the fat on but I think I should cut it out
Update?
Great video! I always watch different vids that include brisket trimming techniques because you never know when you'll run across a new method or shortcut etc. that steps up your game. One thing, and this might have already been mentioned, but instead of rendering the fat in a slow cooker, try putting it in a small foil container and place it in the cook chamber while you're smoking your brisket. It'll render the same way and the tallow takes in the smoke and increases the flavor.
Did you make 83 ?
When my kid was born, I gave up smoking because I no longer had time to tend a fire all day. Earlier this year I picked up a Rectec and I’ve been using it 2-3 times per week since getting it. It saves so much time, and I can’t recommend it enough for people who don’t have the kind of time a stick burner requires. Hell, even if I had the time, I’d never go back.
lol so much work , meat gone in a few min into stomach
I smoke at 225. I use parchment paper for a better bark I wrap at 165, I pull it at 195 -200 open the paper and rest uncover until the internal temp drops to 165. it takes me 20 plus hrs. My rub is Montreal steak spice. My brisket is to die for. I'm smoking 4 small pork shoulder tomorrow.
This is the most accurate explanatory smoke brisket video I have ever seen . Great details , great communication composing the video steps by steps . Great job bud 👏
I just prepared a brisket in my pit.Boss it took 16 hours to make the most wonderful best moist. The absolutely fantastic brisket I've ever had. Thank you for all your advice.We'd c tracking offit took 16 hours to make the most wonderful best moist. The absolutely fantastic brisket I've ever had. Thank you for all your advice.
loved it! Wish I could do one and finish it up like the one in your video. I'm 82 and I'm going to try it. Subscribed!!👍👍👍
By far the best method I've used! I followed it step by step and it was perfect! You are a badass!!
Glad it worked for you!
Fantastic advice for preparing brisket. I followed your method last night (first time ever making a brisket) and was beyond pleased with the results! Low and slow, with a nice long rest. My BBQ-loving family members were impressed. Thanks!
Congrats. I’ve started the process today at about 6am and I’m in Texas
@@IamMrsHerd22🤠
Having used Qstoves for a while, I recently made the switch to Asmoke. The difference is like night and day! The automatic temperature control on the Asmoke grill makes cooking so much easier and consistent. I love the fact that the Asmoke grill uses wood pellets which not only are environmentally friendly but also add a distinct smoky flavor to the food, something that was missing with Qstoves. The Asmoke grill is also much lighter and portable, perfect for my RV trips and tailgating adventures. The ability to control and monitor the temperature remotely via the app is a game-changer! And the fact that it's battery-powered and offers up to 10 hours of runtime means I can use it virtually anywhere without worrying about power source. Switching to Asmoke has definitely elevated my grilling game. #Asmoke
Bravo! I adapted this recipe (just a little) for my wood fired oven that I built during covid and I gotta say, the results were stunning. Thanks for this very informative video. The instructions were clear and easy to follow. Well done (not the brisket, that was tender but the tutorial! ha!)
This video helped me make the best brisket I've ever had.
Awesome man!
Thank you my cook yesterday started at 1am and finished at 2pm. I let it rest for 3 hours and it was amazing thanks to your advice on this and the fire maintenance on the oaklahoma joe. My family and neighbors loved it. Thanks agsin.
Wife won Oklahoma Joe smoker twenty-eight years ago. Made first brisket for Easter Meal. Love the old smoker but moving it is a problem. Almost 156 lbs.
@@brucec2635 156lbs? just work out and eat more brisket. problem solved, you're welcome!
I really like your enthusiasm and videos. Thank you for sharing your knowledge. This may be a mistake but going to share this. Only the second time I have cooked a brisket. First one I cooked too long trying to get it more tender. This time I am trying something different. Going to flip it half way through the cook and see how it goes.
Well… how’d the mid-time flip method turn out?
Best method. I nailed it the first time. Thanks.
Great job!
Best explanation and direction on cooking/smoking a brisket I’ve ever seen! Thank you!!!
As a previous Traeger+ user, I have to say that switching to Asmoke has been a game changer for me. The precise temperature control of the Asmoke grill has taken my cooking to a new level of perfection. The flame control with dual sensors and PID algorithm is something that really sets Asmoke apart. Not to forget, the portability of the Asmoke grill is a massive plus, I can easily take it to my backyard, camping, tailgating or on road trips. And the best part? It can run up to 10 hours on a single charge! It's amazing how it infuses the food with the perfect smoky flavor, making it taste as good as it looks. And, the Asmoke app is a life saver, it’s so easy to monitor the temperature and share recipes. Highly recommend it to all BBQ enthusiasts! #Asmoke
Awesomeness... definitely will be taking advantage of you tips and brisket cooking methods!!!
Great job on this tutorial- thank you so much for sharing your knowledge!
Glad it was helpful!
Holy crap the mansplaining step is absolutely key, I never thought about it. Only the hard-hitting pitmasters recognize its importance.
Great video! I always watch different vids that include brisket trimming techniques because you never know when you'll run across a new method or shortcut etc. that steps up your game. One thing, and this might have already been mentioned, but instead of rendering the fat in a slow cooker, try putting it in a small foil container and place it in the cook chamber while you're smoking your brisket. It'll render the same way and the tallow takes in the smoke and increases the flavor.
I dont wrap my brisket. I enjoy a very crunchy bark. The brisket is still is juicy without wrapping in a pellet smoker.
That's one way to do it for sure!
how long does it take total for that?
Same for me with my electric. But I use mustard to rub down briscuit then use dry rub, makes a good bark. And I probably leave a little too much fat on.
Thank you so much for this video. I followed this method step by step on New Year's Eve 2021. It was one of the best briskets I ever ate. So moist and tender.
Get Smoke Trails BBQ BRISKET RUB here: www.amazon.com/Smoke-Trails-BBQ-BRISKET-Brisket/dp/B0CBY1DB1F?maas=maas_adg_FD8A77754091229A1818F9E4E8672EB9_afap_abs&ref_=aa_maas&tag=maas
One tip: I took the leftover brisket and put it into a vacuum sealed bag along with the leftover liquid. I have a chamber vacuum sealer. The other won’t work because of the liquid. When I’m ready to eat it again I put it in in a sous vide bath in the bag set at 160 until it is 160 all the way through. You can’t check it but it could take 30 minutes if your brisket is at room temperature. If you took it out cold from the fridge it may take longer. Since you can’t check the internal temp, take it out and feel it. Because it is in sous vide it is heating in the juices. Take out and slice and eat.
Great video, will try it next week! What is in the spray bottle you're using to make the rub stick?
Here’s an idea for a future video: cook a SELECT piece of meat. With high inflation we like hunting for those deals. Show us how to get a juicy and tender brisket using the cheapest meat.
Did one a while ago. Smoke + sous vide is the answer
… poor man’s brisket >>> follow similar procedure using a “blade roast”… doesn’t need the same cook time because of size but you still get the rendering and the “magic sauce “ for the tallow or later for an incredible gravy…
Trying this tomorrow, with some different seasonings and I’ll finish on the pit. I have the same pit in this video so it should go well 🤞🏼
Great video-thank you. It was my very first time smoking the brisket.Followed your recipe and also watched 100 brisket mistakes. Definitely made some of them but after resting the meat for close to 3 hrs I was amazed how nice, well seasoned and moist my brisket was. Did it in electric smoker using hickory pucks and tried to finished on BBQ but had some issues with temp control so switched to the oven and could not be more happier. Cheers
That's awesome! Glad it turned out well
I found that keeping a bit of extra fat on their for reheating purposes keeps the brisket nice and juicy. Putting it in the oven w some butter on it and watching that fat also moisten the meat as its heating back up. I can just peel some of it off after its reheated.
7:08 funny guy 😂 I’m impressed by your videos, tremendous work and commentary! Thank you
Followed EVERY SINGLE step of this…. FREAKING AMAZING BRO thank you best FOOD I ever tasted man
Glad it worked out!
I never knew about step 5. Thank you sir.
Haha no worries!
I LOVE THE FAMILY PART!!!!!!
Thanks for the video. Did my first Brisket this weekend. They sent two instead of one and they could not of cookedany different. Your "checkpoints" were the save on these. Thanks!
You, my friend, are gold. Totally subscribed. Eloquent and straight to the point video. Used the tips here on the brisket I made yesterday. Even let my father take some part of it.
I did exactly as you said. BEST brisket ever. Low and slow. Smoked my 19 pound brisket at 225° for 16 hours. Finished it off in the oven for 3 more hours till it reached 203° internal temperature. Our family loved it. There was only three slices left from the roast. I will make another for our next family event. Cheers
what do you use for your spritzer? Apple cider or regular vinegar?
Windex
you touched on it but a guideon timing alone would be great. for a full pack brisket that you want to server same day, next day at lunch or dinner at 5pm, 6pm 7pm etc. what are timings for a quick and dirty or a long cook. what time at night to do what so you get the most sleep possible etc.
Great advice! I've been scared to do another brisket since I messed up the first one. I have a pellet grill, and I did not smoke it fat side down, and I smoked it around 250. I will definitely tray again using your tips!
Interesting video and presentation… I enjoy watching and hearing about how others prepare their brisket. I’m happy this process works for you… I can’t say I agree with everything you presented, however, if it works, then great… I try to stay within the 225 to 250 cooking temps. I follow Aaron Franklin’s methodology and have had a lot of success over the years. All the best to you.
Thanks Noel! What dont you agree with?
Doing this tomorrow on my Pit Boss series 3 smoker. Will update the results. Thank you so much for this excellent how-to video, cheers!
Funny that. I am doing one now on my pit boss.
Everything turned out right except the flat was a bit dry.
The best brisket iv ever had was at a ski resort in the mountains. Since then iv been saying I wanted a smoker for years. Finally got one. and an 8 lb brisket. Sunday she will be put to the test! I wake up at 4am every day anyways including my days off. So perfect for finishing at dinner time.
How did it turn out?
I cried when you Started to trim the fat! Seriously, thank you for this tutorial
Restored an old LyfeTime smoker so my mom could finally use it, she has her own method of smoking a brisket but is still amazing, trying to learn how to use it too
Thank you so much for this video. I I follow this method step by step in this year’s. It is best blanket I ever saw.
Best brisket video yet! AWESOME!
The first video that I follow that actually made my brisket come out good. Thank you!!!
I'm watching this because of Meemaw
Poor George 😅
11:40 I like that video, he talks all the full time because some people don't understand how to make good food.
🥰this was a winner. I cooked it just like you instructed. YOUR AWESOME!!!!!!!!!!!!!!!!!! Lets go!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!😍🥰🤩
U r amazing, the way looking into neighbour's house is hilarious 😄.
What are you spraying on it before the rub? Water? Oil? Vinegar?
How do you warm up the brisket on Sunday? Oven? BBQ? Microwave? How long and what temperature.
I love your videos. I've got a geeky side too and I really enjoy seeing you trying to figure out the science behind the taste.
In the oven at around 300 until it reaches 150 internal
Used this method.for my first brisket.
Nailed it! It was a hit!
Subbed and following.
Love the oven Idea.
Mansplaining in not just vital for the cooking, it's how the world was built.
Great video! I personally throw my fat into the smoker in a pan so that I can get that smoke element in the tallow too. 😀
Smart 🤔
Awesome! Well done.....I love the BRISKET MONITORING.
Better yet, put the fat in a tray in the smoker to render down. Instead of putting it in the fridge and reheating it, put it into a cooler to keep it hot. It will stay hot for hours.
so it gets some smoky flavor - good call
Very informational!! I always watch your videos so when I smoke an expensive cut of meat like a brisket, I don't mess it up. Great videos!!! The video that got me hooked was, how to make a smoked brisket in masterbuiilt electric smoker.
Thanks man! That's such an old video haha!
Thanks for that idea about the making your own tallow the first time I heard it and I just picked up my first smoker but everybody just keeps on saying Tallow but never telling you that you can make your own
Yep it's really easy!
I followed you because of the dad hack! The baby monitor on the brisket! Nice man!
Great brisket tutorial too lol!
Haha! Thanks!
Testing this theory today!! Wish me luck guys!!!!
How did it go? I know pork and chicken pretty well. Trying to do a brisket for the 4th
Thank you!!! I followed this to the letter for a wedding and people were asking me why I didn’t have a restaurant. I’ve always been scared of brisket because they’re so expensive and so easy to screw up. Not this one. I did 3 Boston Butts as well but I have faith in on those.
Great advice! I have the Smoky Joes pellet grill and have been using it wrong. I will follow these guidelines on my next brisket. Hopefully, I'll get one that is juicy and not overcooked like my last 3 or 4 briskets.
You're the first I have seen to use a tub to get the rub on the meat. Great 👍 idea, lot less mess.
These are the most entertaining briket/smoking videos on UA-cam. You Crack me up bro. You're like the Neil Degrasse Tyson of UA-cam bbq
Great info on smoking a brisket!
Thanks man!
Man this looks amazing. Thanks
Glad you like it!
Thank you Mr. David Harbour. Great video.
I just did four 1.5 to 2 pound lamb roasts exactly like this and it worked perfectly, fall off the bone tender and juicy delicious. I am thinking most any roast will work with this method with some slight variations in time.
when reheating the next day - do you need to let is rest after taking it out the oven or can you serve it straight away? thanks 🙂
You can serve right away
Had to give a like the moment you mentioned getting your family involved and making it look complex haha I do that too.
Dude the BBQ Jesus thing gets me every time. Aaron Franklin youtube videos got me started on BBQ not even so much for the meat but just because he was kinda geeky and I identified with that. The love for the meat came soon after
Hey .....Aaron Franklin is the man .....people wrap around the corner every day to eat brisket at his restaurant .....following his instructions made me a serious brisket cook .
@@charlesljones2454 I passed through Austin one time when I drove across the country and didn't get up in time to visit Franklin BBQ. I was pretty upset
Now I want a brisket! But what I really really want is a baby! Loved being a dad! Thanks for the video
When done in foil or butchers paper wrap it in a towel and throw in a cooler and cover with another towel and it will stay warm enough to be safe to eat for 6-7 hours
Already knew this was gonna be a good video when I saw his beer of choice. Innis and Gunn is a fantastic beer.
Three generations by the grill…… PRICELESS
I have the same smoker and also the gas stove/oven!
Ts a good oven, I just don't like how it doesn't have a light or anything to tell you the burner is on. I've left a burner going for hours accidentally
Awesome video! I really like this method.
Can you use charcoal and wood? Charcoal to get it started and maintain heat?
Came back for notes can you do a slice video how to cut and turn the brisket
Thank you for this video and info- been following it since my 2nd or 3rd brisket on the exact same smoker, and they have all come out excellent! The smoke ring and the aroma is amazing...it's an explosion of flavor to say the least. MY dog would take notice and come over looking for some samples while she was still here. Definitely ready to graduate to a normal full sized brisket from the 4 pounders that are sold in the grocery store.
Use your knife like a paint brush, and not a saw. Trimming the brisket while it’s really cold is super easy. Sharpen your knives.
Delicious and juicy! Followed step by step salivating along the way in anticipation and was amazed with the results. Thank you for sharing.
Amazing! Glad it helped!
I used to spend a lot of time smoking a brisket. Everyone has a technique. Type of smoker, wood meat, etc. I like your concepts a lot. However, I have challenged myself to fast smoking as oppose to slow. I also separate the point with the flat side of the brisket as there is more marbelling to the point and I can keep it in the smoker a little longer than the flat. The flat I cook about 4 to 5 hours at 250 and 6 to 7 hours on the point. I have a Blaze Kamado which has a 1.25 inch cast aluminum everywhere. This to me is a set it and forget it smoker as for the most part ... it remains the temps from start to finish unless I am babysitting the brisket. Done that before. You have great tips and especially with the stahl and proper timings ... try fast smoking sometime. You might have that brisket for dinner one day as tasty as one done for 12 hours. 😊