My First Brisket
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- Опубліковано 5 жов 2024
- Yesterday I tackled one of the more intimidating things to try on a gril: smoking a brisket. I had some challenges along the way, but as you'll see in the video, all turned out ok.
I also got to check some new BBQ rubs. Let me know if you've used any of them.
Also want to thank all of the UA-camrs who are doing BBQ videos. You've been a great source of inspiration and I've learned a lot from you. I am a creature of habit, and for so long, because I couldn't do ribs too well, or didn't know about some of the grilling techniques, I just sort of stayed stuck for a long time with just grilling the basics. Now I feel like I am willing to try just about anything you can make on a grill. - Наука та технологія
That smile on your face at the end said it all. lol. I love it.
Man it was awesome. I think we tend to make things harder in our minds than they really are, but once we step out of that comfort zone, we see that we're only limited by our thinking...at least that was the experience here.
I totally agree, man.
Congrats on your first brisky. A couple of things to note for your next one. Prior to putting the brisket on the grill, be sure to "mark the meat" in other words slice off a small piece AGAINST the grain as after it's smoked, it's almost impossible to see the grain. If you slice it with the grain, like it appears you did, it's going to be tough. Good luck on the next one!
I've never smoked a brisket that small. Mine are usually 10-12 pounds. Using the indirect heating method (smoke box), I heat mine for 5 hours, uncovered (temp 270-300 degrees. Then I cover with aluminum foil and keep heating for another 5-7 hours, at the same temperature. I never have to use a meat thermometer and NEVER EVER use liquid smoke! I use mesquite wood soaked in water to create my smoke. It adds its own salty taste to go with the seasonings, which is why I don't use liquid smoke. Cook your brisket FAT SIDE UP, so as the fat renders, it soaks into the meat! Trust me, if you cook it like this, you'll never need your meat thermometer. My briskets are HUGE but always cooked through and through!
Thanks for the advice. I mainly used the meat thermometer to ensure the brisket hit the right temp...didn't want to get anyone sick lol. As for the size of the brisket, I went that small because I'd never done a brisket before and didn't want to be out of a lot of money if I ruined it. Thankfully it came out good.
Hope it tasted nice for you
It was awesome
Steve P.S. I enjoyed your video!
Kevin Msxwell Thanks for checking it out