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.
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 .
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!
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 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.
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.
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!
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
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!)
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
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.
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.
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.
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.
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 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.
Wow! This was first ever attempt with a Bradley smoker and it was as advertised. 14 hours all in start to finish and a pretty good end result. Think I missed the smoke ring but guests loved it. Great vid!
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
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.
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.
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!
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.
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.
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
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.
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.
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
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.
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!
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
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
Hi Steve, should I follow the same procedure with a smaller brisket (3.25 lbs)? Preheat smoker to 225 F, take brisket off when it reaches 165 F, wrap and place in oven at 300 F until brisket reaches 203 F and then allow to rest for a couple of hours? How much smoking time do you think will be required for 3.25 - 3.5 lb. brisket? This video has been REALLY helpful. My brisket always turns out dry and overcooked. I think one big reason is that I didn't vent it prior to putting it in a cooler to let it sit and keep it warm. Thank you! Anxious to try your method.
Pretty much the same but I would foil boat it. Half wrap it in foil while it's in the smoker. It will still take quite some time to get tender. Maybe 8 to 10 hours would be my guess
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.
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
Great video I was laughing sounds just like me and my family and kids with my beer drinking kids helping etc going to be doing this Saturday but not 4am that’s when I get up for work so I’ll do 8am lol 💪🏻🍻😎
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.
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.
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.
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 .
Great job on this tutorial- thank you so much for sharing your knowledge!
Glad it was helpful!
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!
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 👏
Thanks for the tips. I smoked a flat for Thanksgiving for the first time. Excellent results...thank you so much.
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!!👍👍👍
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🙏
Doing my first one for Christmas. Thanks for the video instructions
You’ve got this!
Same
I am too. It’s not going good
Best explanation and direction on cooking/smoking a brisket I’ve ever seen! Thank you!!!
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
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 ?
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🤠
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!
Mans planning is great. Makes us appear to be magical!
This is the best recipe been using it for 3 years it’s amazing !!!! Perfect easy directions
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!
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!)
7:08 funny guy 😂 I’m impressed by your videos, tremendous work and commentary! Thank you
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?
Used this method.for my first brisket.
Nailed it! It was a hit!
Subbed and following.
I followed this recipe, and it came out amazing. Thank you.
Right on!
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!
This video helped me make the best brisket I've ever had.
Awesome man!
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.
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.
Absolutely agree on the cast iron, a lot of people don’t have a clue about it
I come back to this video every time I do a brisket, thanks!
Awesomeness... definitely will be taking advantage of you tips and brisket cooking methods!!!
Best method. I nailed it the first time. Thanks.
Great job!
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.
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 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?
Wow! This was first ever attempt with a Bradley smoker and it was as advertised. 14 hours all in start to finish and a pretty good end result. Think I missed the smoke ring but guests loved it. Great vid!
Love the oven Idea.
I LOVE THE FAMILY PART!!!!!!
Followed EVERY SINGLE step of this…. FREAKING AMAZING BRO thank you best FOOD I ever tasted man
Glad it worked out!
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
Had to give a like the moment you mentioned getting your family involved and making it look complex haha I do that too.
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.
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.
The first video that I follow that actually made my brisket come out good. Thank you!!!
I purchased a 19 pound brisket. Cost me $90 at a meat market. I’m excited to see how this turns out! Thanks for the information
Good deal!
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!
I never knew about step 5. Thank you sir.
Haha no worries!
I followed you because of the dad hack! The baby monitor on the brisket! Nice man!
Great brisket tutorial too lol!
Haha! Thanks!
U r amazing, the way looking into neighbour's house is hilarious 😄.
This Saturday 14, will be my first time smoking brisket. This is a great video. Thank you for explaining, not only the how, but the why.
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.
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.
Best brisket video yet! AWESOME!
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?
Great info on smoking a brisket!
Thanks man!
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
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!
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.
11:40 I like that video, he talks all the full time because some people don't understand how to make good food.
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.
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
Man this looks amazing. Thanks
Glad you like it!
🥰this was a winner. I cooked it just like you instructed. YOUR AWESOME!!!!!!!!!!!!!!!!!! Lets go!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!😍🥰🤩
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
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 🤞🏼
Now I want a brisket! But what I really really want is a baby! Loved being a dad! Thanks for the video
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
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!
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
what do you use for your spritzer? Apple cider or regular vinegar?
Windex
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!
Mansplaining in not just vital for the cooking, it's how the world was built.
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
Already knew this was gonna be a good video when I saw his beer of choice. Innis and Gunn is a fantastic beer.
What are you spraying on it before the rub? Water? Oil? Vinegar?
Awesome! Well done.....I love the BRISKET MONITORING.
Love your videos, and yup as a fellow father there are all kinds of uses for those baby monitors!.. you nailed it !
Hi Steve, should I follow the same procedure with a smaller brisket (3.25 lbs)? Preheat smoker to 225 F, take brisket off when it reaches 165 F, wrap and place in oven at 300 F until brisket reaches 203 F and then allow to rest for a couple of hours? How much smoking time do you think will be required for 3.25 - 3.5 lb. brisket? This video has been REALLY helpful. My brisket always turns out dry and overcooked. I think one big reason is that I didn't vent it prior to putting it in a cooler to let it sit and keep it warm. Thank you! Anxious to try your method.
Pretty much the same but I would foil boat it. Half wrap it in foil while it's in the smoker. It will still take quite some time to get tender. Maybe 8 to 10 hours would be my guess
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.
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!
True work of art
Great video I was laughing sounds just like me and my family and kids with my beer drinking kids helping etc going to be doing this Saturday but not 4am that’s when I get up for work so I’ll do 8am lol 💪🏻🍻😎
I cried when you Started to trim the fat! Seriously, thank you for this tutorial
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?
TY Just got my first smoker! Testing out
Let me know how it turns out!
Thank you Mr. David Harbour. Great video.
The funniest cooking video I’ve seen ever
Lol as a new dad I really appreciate the dad hack
Awesome! I’ve been hesitant to try a brisket but after watching this and having step by step instructions I will be trying it out soon!
how did it go
Awesome video! I really like this method.
Great video, will try it next week! What is in the spray bottle you're using to make the rub stick?
Beautiful Brisket! And good advices for bbq beginners!
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.
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
Looking forward to trying this method!
Look’s Definitely Delicious. 😊can’t wait to make it!
It's so good!
You're the first I have seen to use a tub to get the rub on the meat. Great 👍 idea, lot less mess.
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 🤔
Thank you!