Texas Style Brisket on the Deep South Smokers Mailbox | Heath Riles BBQ
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- Опубліковано 24 сер 2024
- This is my twist on a Texas Style Brisket. We seasoned this brisket with my beef rub and had a total cook time of 6 hours on our Deep South Smokers Mailbox. The direct heat from our Mailbox created the perfect peppery crust, and we got some delicious burnt ends off of this brisket. This is a must-try and will be a hit with your friends and family.
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WHAT HEATH USED:
• Heath Riles BBQ Beef Rub bit.ly/37herYH
• Victorinox 12 Inch Fibrox Pro Slicing Knife amzn.to/3nlSalx
• Aluminum Sheet Pan amzn.to/2XPJ86J
• YETI Tundra 65 Cooler yetius.pxf.io/...
• Thermapen ONE bit.ly/43qX2Za
• Royal Oak Lump Charcoal www.royaloak.c...
• Swanson Beef Broth amzn.to/3czQhjb
• French's Yellow Mustard amzn.to/3KrDZWA
• Deep South Smokers The Mailbox www.deepsouths...
• Black Gloves amzn.to/3yiREc9
INGREDIENTS:
• 14-16lb brisket
• Yellow Mustard
• Heath Riles BBQ Beef Rub
• Beef Broth
DIRECTIONS:
1. Get your smoker up to 275-300º.
2. Trim your brisket.
3. Coat your brisket with yellow mustard and season with Heath Riles BBQ Beef Rub
4. Place brisket on your smoker for 3 hours, or until it hits 165º internally.
5. Place your brisket in aluminum foil and pour a little bit of beef broth around the edges of your brisket. Wrap your brisket. We used aluminum foil and butcher paper to wrap our brisket.
6. Place brisket back on your grill for another 3 hours, or until it hits 203-209º internally. You want it to be probe tender.
7. Take you brisket off of your smoker and allow it to rest for 2 hours.
8. After your brisket rests, unwrap it and slice.
CONNECT WITH HEATH:
www.heathriles...
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MERCH: www.heathriles... Printable recipes on Shootin' The Que recipe blog: www.heathriles...
Join our online BBQ community "Shootin' the Que" on Facebook. Talking all things BBQ! / shootinthequeheathriles
Affiliate Disclaimer: Some of the links in this description are affiliate links where we may earn a small commission if you use them. This is no additional cost to you
Heath Riles, pitmaster
• 75x BBQ Grand Champion,
• 2022 Memphis in May World Rib Champion
• Award-Winning Rubs, Sauces, Marinades, and Injections
#heathrilesbbq #brisket #texasbbq #bbq #pitmasterheathriles #heathrilesbbqproducts #food #grilling #bbq #barbecue #recipes #simplerecipes #easyrecipes #brisket #texasstyle
SON! A head shake and an eye roll…..that had to be GOOD!
You already know 🤣
Missus done pork chops with that jalapeño rub you got on the Traeger seriously hands down the best rub and pork chop ever eaten.
Appreciate it! Glad you guys enjoyed
To everyone that didn’t try his bbq rubs try it you won’t regret it. I tryed so many and heath riles bbq is best
Thank you!
Bring on more brisket!! Me and Ashley have been dying for these recipes. Hope Miss C is well!!
Epic bark and smoke ring! That looks like an amazing smoker.
Appreciate it! I love my Mailbox
Looks good! Thanks for the recipe, Heath! Also, ur vinegar bbq sauce is very good, does a great job of adding flavor without completely changing the flavor profile!
Appreciate it, Matthew!
I’d love to see a competition brisket video boss!!
Not a bad idea!
Way to knock it out Heath! I just did bbq class on Brisket and porkbelly last night. Gotta love Texas Style flavors
Thank you! I do love some Texas-inspired BBQ
Something to try. Looks good so far 👍
Thanks, Michael!
No doubt, Heath brings the heat! Well done sir… looking so good…. Also love seeing your outdoor kitchen everytime you post!
Awesome! Thank you!
😮
Always looking for ways to cook a brisket. I do have your beef rub. So the next time I cook one, I'll be using it.
Love to hear it, Richard! Let us know how it turns out
@@HeathRilesBBQ I sure will
Atta boy Heath! Good lookin brisket.
Appreciate it!
Great video.
Appreciate it
It would be nice to show how you start and maintain your fire on your grill. I have never heard of that grill.
Good idea! We can definitely make a video on that soon
I love your content. Keep up the great work 👍
Thanks, Shannon! Appreciate the support
Just picked up some more of your rubs at Buccees here in Texas.
Nice! Thanks, Justin
Newer subscriber here. Really like your enthusiasm for your craft amigo! And what a bad a$$ name yo momma gave ya😎
Your garlic Jalepeno has become a staple for us….even loaded some up and took to the Bahamas with us a few weeks ago.
Welcome to the channel, brother! Glad y’all are enjoying the products
I’m doing an overnight brisket this Sunday into Labor Day. Not sure how I want to season it yet, though! Might inject it, too!
Not a bad idea! Hope it turns out great
@@HeathRilesBBQ thanks Heath! Me too!
Dang Heath, you are a BBQ genius! That foilboat is next level. No wonder you have so many trophies! BTW, I used your Beef Rub on my brisket last weekend and my wife said it was my best one I ever made.
Love to hear it!
nailed it bro! love the butcher/foil combo!!
Glad you like it!
Another banger!!!
I'm trying! Thank you
Good stuff! I’ll have to try that fast brisket cook. I love your brand, everything I’ve tried has been excellent. Might try this out over the holiday weekend. Cheers!
Cheers!
Lean looks like it may be on the tough side.
Didn't come out tough at all
Nice cook brother👍🏽👍🏽
Thank you!
I noticed big Jake uses a lot of your seasoning in his videos. Where can I get some of that good stuff?
Check out my website!
Never seen the foil/butcher paper combo. I'll have to try this on my next brisket!
I liked the results it produced
Nailed it! 🔨
Appreciate it!
You did this cook with a prime brisket, what would you change if this were a really cheap brisket ?
Has anyone ever cut the point off the flat ? Lots more seasoning seems like to me?? 💪🏼💪🏼
Just doin brisket tacos this weekend
Certainly could
hey there - talk to me about 275 - 300 degrees? I have always been more in the 225 range when smoking a brisket. Trade offs? would assume higher temps = shorter cooks. but how does it impact fat rendering and the tenderness?
I’m a 275-300 guy. Just what I prefer. You can cook low and slow at 225. Just a little longer, like you said. I just try and watch my internal temps. That’s the most important thing.
@@HeathRilesBBQ excellent -
you are a good man. love the rubs and videos. keep posting friend!!
Great video. Enjoyed seeing the Deep South Mailbox in action. I have a Mailbox and enjoy using it…considering a Deep South Gravity Fed as well. Do u still cook on a gravity fed smoker?
Very cool! Yes!
another great video. one question: did you let it rest at all first on the board, or head straight into the yeti?
Went straight to the Yeti and let it rest for 2 hours in the foil and pan
Only 6 hours? I know it was cooked at 275 which is higher than I usually cook, but really surprised it cooked so fast?
tastes amazing too!
Found you from the podcast with Malcolm!
Awesome! Welcome to the channel
So Texas brisket is seasoned with more than salt and pepper. LOL
Used my Beef Rub!
That cooker was never used. 😂. Wow get real.