EASY smoked brisket recipe to nail it your first time (2023)
Вставка
- Опубліковано 6 чер 2024
- Go to sponsr.is/zbiotics_smoketrail... and get 15% off your first order of ZBiotics Pre-Alcohol Probiotic by using my code SMOKETRAILSBBQ at checkout. Thanks to ZBiotics for sponsoring today’s video!
_____RECOMMENDED BRISKET RUB________
Try Smoke Trails BBQ Brisket Rub on your next brisket. You can get it here: www.amazon.com/Smoke-Trails-B...
_______________
Advanced brisket videos:
Hot & Fast & Hold Brisket: • HOT, FAST & HOLD BRISK...
190 & Hold method: • Which BRISKET method i...
Chapters
00:10 Trimming
04:35 Tallow
05:20 Rubbing
08:15 Smoking (time & temp)
12:45 Endure Hardship (optional)
13:15 Wrapping
14:00 Finishing (when to pull)
15:15 Resting
16:00 Slicing
_______________
BUILD A SOUS VIDE HOLDING CHEST
Quick explainer of how to build one: • The biggest TEXAS BRIS...
Full step by step tutorial videos on Patreon for Hero Squad members: / smoketrailsbbq
_______________
JOIN MY PATREON:
/ smoketrailsbbq
______________
GET INVOLVED IN THE SMOKE TRAILS COMMUNITY
Smoke Trails BBQ Nerds Facebook Group: / smoketrailsbbqnerds
Instagram: / smoketrailsbbq
_______________
RECCOMENDED PRODUCTS
ChefsTemp Thermometer: shareasale.com/u.cfm?d=100320...
Get SMOKE TRAILS BBQ BRISKET RUB here: www.amazon.com/Smoke-Trails-B...
Texas Monthly BBQ Freak Hat: subscription.texasmonthly.com...
Grill Gun: Get the GRILL GUN here (and use discount code STBBQ on checkout for 10% OFF): grillblazer.com/?ref=STBBQ
Use code "Smoke Force" for 10% off rubs, sauces and more at pitmasterbbqsupply.com
Dalstrong Knives:
- Valhalla Fillet (viking) Knife: dalstrong.com/products/copy-o...
- 14" Slicing Knife: dalstrong.com/products/gladia...
Gloves in a Bottle: amzn.to/3JQYXyt
Oklahoma Joes Fire Basket: amzn.to/3wmSJz9
Cutting board (get a big one with juice channels, trust me): amzn.to/2JesAhj
Cotton Gloves: amzn.to/3YUCwyw
Black Nitrile Gloves: amzn.to/31WPIaO
Heavy duty rubber gloves (When you get sick of throwing out all your disposable gloves): amzn.to/3EwEe0M
Reynolds Wrap Pitmasters Choice Aluminum Foil (for wrapping): amzn.to/2HMsYDe
Typhur Instaprobe: bit.ly/45SBLdh
MEATER + & MEATER block: www.jdoqocy.com/click-1001514...
ChefsTemp Thermometer: shareasale.com/u.cfm?d=100320...
Butcher paper (also for wrapping): amzn.to/2HQUgbl
Wood chunks (for the Oklahoma Joe’s, Weber Kettle, WSM etc.): amzn.to/3kqz6Va
Wood chips (for electric smokers): amzn.to/2TBG2xL
Pellets (for pellet grills): amzn.to/3mAnk6i
This video is sponsored by Zbiotics
This video contains affiliate links and sponsored content. I earn a small commission to help support my channel when you purchase through these links.
- Навчання та стиль
Go to sponsr.is/zbiotics_smoketrailsbbq_0723 and get 15% off your first order of ZBiotics Pre-Alcohol Probiotic by using my code SMOKETRAILSBBQ at checkout. Thanks to ZBiotics for sponsoring today’s video!
Enter to WIN a free Zbiotics 12-pack here: gleam.io/YpH7M/zbiotics-giveaway-by-smoke-trails-bbq-us-residents-only
😊
this is a great video, i actually just discovered your channel and noticed the BBQ on the bow trophies behind you. i actually made those herein Calgary. congrats on the trophies, i hope you like them,
@seanrobertshaw1868 awesome! They are so well made. I love them!
So get money back from your butcher.
Made my brisket, following yours video on a pellet smoker I was blown away by the results three other families were blown away by the result first time ever making a brisket and this weekend will be my second time. Thank you for this awesome instructional video..
I watch a lot of "brisket experiment" channels- And this is something I wish more of them would do. A lot of these guys have been doing experiments for *years*, which is fun to see: but sometimes we just wanna know how you make your briskets now after all this experience
I actually do the 190 and hold method for all my briskets but this video is the method I'd recommend for beginners. I'll probably do an "advanced brisket" video with the latest on how exactly I do my briskets at this time.
"This easy smoked brisket recipe is a game-changer! Followed it step by step and nailed it on my first try. The flavor is incredible, and the meat is so tender it practically melts in your mouth. Definitely a recipe worth bookmarking and sharing with fellow BBQ enthusiasts! 🙌🔥 #SmokedBrisket #BBQLove #FirstTrySuccess"
Well done!
Step 1 (00:10): Trim
Step 2 (04:35): Tallow
Step 3 (05:20): Rubbing
Step 4 (08:15): Smoking (times and temps)
Step 5 (12:45): Endure Hardship (optional)
Step 6 (13:15): Wrapping
Step 7 (14:00): Finishing (when to pull)
Step 8 (15:15): Resting
Step 9 (16:00): Slicing
Thanks!
There are a number of "resources" on the internet regarding how to cook/smoke a brisket. There is none better than you Steve. I keep coming back and using your videos as waypoints along my brisket cook. So, for those of you who agree with me and those of you who have yet to familiarize yourselves with his work....
Because of you, yesterday and over this past weekend I cooked/smoked, according to a dozen people around the table including my wife my best brisket ever.
The secrets are all laid out for you here as an introduction but you must go to his videos on bringing your brisket to 190 degrees and then long, and I mean long resting it at 150 degrees.
Steve,
I followed your instructions exactly.
The day before I trimmed my Costco choice 14.5lb brisket, seasoned it and let it rest overnight in my fridge.
The next day, after letting it temper on my kitchen counter for 30 minutes, put it on my Char Griller 980 (highly recommend it) on the second level with a water pain (water preheated to boiling) and brought it up to 190 degrees in two stages.
First stage low and slow until it stalled, and then bumped the temp and took it off 11 hours later total cook time at 190 degrees.
Not one spritz, nothing (used my meater probe and my thermapen to verify)
Wrapped it in tallow soaked butcher paper - real tightly tucked in.
Let it rest on the counter top for about one hour till it came down to 170 degrees.
Put it in an aluminum tray, added 0.5 cups of water, put a little extra tallow on top of the butcher paper for good luck, sealed it with heavy duty aluminum wrap x 2 and put it in my Masterbuilt smoker at 148 degrees for what turned out to be 20 hours.
Opened it up in front of all my guests and OMG - the juiciest, meteor black, brisket ever - that filled the entire kitchen instantly with the wonder brisket aroma (they should make it as a spray)
Took the butcher paper and squeezed all the tallow on top of the brisket and - we had to put sunglasses on it was so bright and beautiful.
One third of the brisket never made it to the dinner table.
People just kept asking for another and another slice.
Steve, you are amazing.
To all - his videos are essential whether or not you are just doing this to do it or you enjoy the science and chemistry involved - no matter where you are coming from on your brisket journey, Steve is your Sherpa.
Wishes to all for a great day,
David/
I bought a 16lb brisket, trimmed’er down, she’s now a healthy 4 lb’er.
I hope you mean 14 lb'er lol
@@SmokeTrailsBBQ oh no, she’s 4 Lbs 😂😂😂
😅
Lol reminds me I recently tried to butcher a pork butt. Boy I definitely butchered it. Got 10lbs of stew meat and a 2lb roast.
😂😂😂
Thanks for your dedicated help. First brisket cook complete and resting overnight for 20 hrs @ 150F. Put everything together learned from your videos and this brisket going to be outstanding! Costco prime brisket, Smoke Trails rub, 8.5 hrs smoke, wrapped 180F and pulled at 195F-ish, and brisket very jiggly before resting. Maintained a clean fire even though temps crept up after adding wood/ charcoal (did not panic!). Would not have been successful without your informative videos. Best of all it was a lot of fun! Keep up the great work and much success to you!
Wow! I've watched a ton of brisket videos, but this one takes the cake! 🥩🌧️ This guy didn't just cook a fantastic brisket, he did it right in the middle of a storm! Now that's what I call dedication and an unforgettable experience. Kudos to him!" 🌟🔥
I've been doing the water pan under every one of my Briskets and Chuck Roasts, it works great every time on my Pitboss. The last time I didn't use one, I noticed that the underside of my meat was tough... ever since I've been using water as a barrier it has worked like a charm.
Water pans for the win!
Love the thunderstorm part - hell yeah!! We shall stand, and SMOKE!!!
The hardship I always endured when first starting out was not giving myself enough time to be sure the brisket would be ready for dinner. I know it's a little longer process, but the "190 and hold" method eliminated a lot of stressing over whether dinner would be ready!
That's why I do it for sure!
Interestingly, I've had trouble with brisket cooking too quickly. I'm also not a morning person. The extended-hold method is perfect for me, and let's me get some much-needed sleep.
Truth! 190 and hold!
So true. I did it twice, never again. Once it cooked too fast and it was resting for over 6 hours. Maybe 8. Not warm enough to keep the jiggle.
Such a brisket passion, even in a rain storm! It’s rubbing off on me just watching you. Thank you!
I'd like to see both you and Mad Scientist do a collab series eventually. You guys are the only ones I've modeled my cooking techniques from, and it's always come out extremely good. Equally great channels in my opinion.
Meatchurch is also as good
Thanks for the beginner recipe, I'll need to try it out on my first brisket this year.
Great video! I love how you actually explain what's in your seasoning. Keep up the great work!
Thanks!
Your videos are fun to watch! I enjoyed how you said "squeeze the two halves together to show your family the hard work". that was great hahah.
Sorry for all the comments but I love that we see the Ghee makes its way into your cook! I REALLY gotta try that this next time!
Awesome way to use the rainstorm to cool the radiant heat from your firebox which often contributes to dry and overcooked meet
Steve, your brisket videos are my absolute favorite! Keep them coming!
What a phenomenal video! Nicely done, Steve.
Now this is very informative, enjoy your channel and positive attitude. Weather is a factor, I live in Arizona and the 100°F + are difficult to smoke... Keep up the great work Saludos
After watching several of your videos I smoked my first brisket last month using the "190 & hold" method. It was a huge success, and every bit of it disappeared at the family picnic.
Put on smoker @ 8am, done by 10pm, put in cosori counter top warmer/ toaster to keep at 145°, ready to serve at noon or dinner at 5:30pm
Very good advice, follow these tips and it will indeed insure a very good brisket. I have done amazing cooks and fouled up a few too. Meat quality is essential I have found.
Perfect video,thanks! I am a first timer. This is exactly what I needed. 👏🏻❤️👍
Thanks for all the tips, theyre unbelievably helpful. In your previous beginner brisket video you finished the brisket in the oven; is that still a good option? Like I just didnt know if there was a reason you didnt do that this time. I have a vertical pit boss propane wood chip smoker and itd be much easier to maintain a constant temp in the oven than the smoker, so if after I wrap it and its done taking on smoke, that would be ideal.
Brisket came out fantastic, thank you!
Definitive brisket video. Very thorough. Well done.
A vid idea I would really love to see. Especially because of how thorough you tend to expirament. Could you do something like this walk through but as a "Sate of the Brisket 2023" (play on "State of the Art") where annually maybe you do a tutorial on how to make what you would consiser the best tasting brisket using all the things you have learned through your expiraments?
It would be interesting too to see how things wvolve over time, or if there is a way to (outside of just the luck of the draw on meat source) maximize prepping smoking and finishing a brisket to a point it can't be improved on anymore.
Maybe the format could also be expanded to ribs, pork butts, chicken, etc. over time.
I am literally in the process of smoking a brisket following your last years beginners brisket video.
Just wrapped it, and saw this released a few hours ago!
Smoking my first brisket for my birthday in a few weeks. This is the perfect video. So stoked!
How did it turn out ?
@@danielsalgado3982 first one turned out pretty good. Need to work on getting a better bark. The flat was on the dryer side , used it for tacos.
Was wondering when you were gona make another one of these. Well done as always Steve. 👍
Also was thinking, as I was watching, about what ended up being the Step 5 Hardship would be a great idea as complimentary to this video.
Recipes are always great for beginners but as a beginner it's undoubtable something will go wrong and in those moments where it seems impossible to recover since you don't have experience and knowledge to.
And especially with rising prices of meat that can be like 100 bucks down the drain.
So had this idea while I was watching, may take a bit more time to do though I think you've covered similar sort of things many years back here and there in other videos. But would be a great time as a companion to this one.
Ex: what to do when you get a poorly butchered brisket and/or accidently cut into it really bad yourself, how to deal with a stall that never seems to end, struggling with keeping a consistent heat range, if the brisket starts to burn in some spots, excessive pooling of moisture during cooking, etc.
Just a bunch of the little struggles anyone who has already gone through the experience would know how to deal with without even thinking about it.
Again great concise video cheers, esp with that Dalmore 12. Hot damn Steve treating yourself. 😉
Idk many men who'd pour a glass of that and want to go work for a entire day instead of lounge in a soft chair while cradling that glass lol.
Shows your priorities. 😂
Another great video. I'm going to try the water pan in the fire box.
Love the cooler tip! I let one of my first briskets over cook by placing it straight into a cooler without it resting for that hour minimum. RIP moist brisket
It depends on the temperature at which you pull the brisket. I pull it around 195 if it probes tender and put it straight into the cooler. If I let it go to 200+ it will be overdone
I like the water pan in the fire box, but have you tried placing a water pan in the cook chamber up against the fire box outlet? The more you can fill the firebox outlet with the pan, the more air must be directed around and across the water, stabilizing the incoming heat.
Try Smoke Trails BBQ Brisket Rub on your next brisket. You can get it here: www.amazon.com/Smoke-Trails-BBQ-BRISKET-Brisket/dp/B0CBY1DB1F?maas=maas_adg_FD8A77754091229A1818F9E4E8672EB9_afap_abs&ref_=aa_maas&tag=maas
'Step 5' True and absolutely hilarious 🤣🤣🤣
Best bbq channel in my opinion.
Great video! I followed this process last weekend and was very happy with the results, now I get the appeal! It does seem that briskets are much smaller here in the UK, how much does a typical US brisket weigh and do you have a rule for weight vs cook time?
Fairly new to smoking over here in the UK , I'm going to smoke my first brisket this summer so I've subscribed and look forward to learning a lot from your channel 👍
My man. First I'll say a heartfelt thank you for your service. Secondly, thanks for all your great videos. 🇨🇦 Calgary.
Thanks a lot. Just made it today it was super juicy and tender. Definitely surpassed the bend test. I have one question though on my bark was a little hard any tips for next time?
Thank you so much. As a Texan (7th generation) ive always felt like i needed to know how to smoke a brisket. Bought a smoker and the night i got it i threw on a brisket at 1a.m. Barely getting sleep, hard work payed off. May have been top 3 briskets I've had. Wish i could share a picture. I had almost half an inch smoke ring
Also, I just used a corse blend of salt and pepper and smoked with misquite pellets
Excellent video, thanks mate
I bought an electric sharpener on the recommendation of ATK. My wife likes to shove my knives down in a pretty ceramic pot thing. I play at being a woodworker so I'm very familiar with *sharp*. This thing doesn't do what I do to chisels and plane blades, but it's worth every penny to spend 2 minutes and be able to shave clean cuts without ragged dangly bits.
Love the thunderstorm ha ha!! Excellent video as always!
Man you really be giving the people what we want!!!
...and for those of us who are retired and you have all the time in the world to cook a brisket, yay us!👏🤣
Best brisket trimming video I’ve seen!! Feeling confident for my cook tomorrow night! Thanks for uploading!!
Thanks!
That storm was insane!!
Man your a boss straight to the point.!!! great job!!!!
Great beginner brisket overview
Well done brother. I am looking forward to learning more.
Man, we followed the full recipe and it was great. Thanks!
Awesome!
Best beginner video I've seen. Love how you share the rub and not just say you're using some personal rub. Very good video.
It sounds dumb but many other guides don’t talk about slicing at the end and how the ends are literally burnt ends and you may or may not want to serve them. You’ve help up my game a lot. Thanks for this updated video.
Thats why god created chopped beef and BBQ sauce
Lovely video, lots of great info in there :)
and 4 AM pfft, thats too late! I got up at 1 AM :D
This is my 3rd brisket, and each one has been cooked on a different kind of smoker. I had a kettle grill for my first one, a traditional charcoal offset for my 2nd and now a pellet grill for this one.
And this one is cooking way too fast lol I had to turn it down from 250 to 225. I did not think an 18 lb brisket would cook that fast!
Great video man!
Steve, I tried this method on my pellet grill and the results were great. It was my first brisket & needless to say I was a little worried I'd ruin a $66 dollar piece of meat. Thanks to this video the results were perfect, even my wife liked it. Keep the great videos coming. Oh does my pool filter clogging up with leaves from my neighbours tree count as hardship? Had to lower the level and take apart the pump to get it going again.
Yes that's hardship haha!
What are your thoughts about peach butcher paper v. Foil crutch v. Wrap?
That hardship came quick. I started at 7 and at 12 the AQI jumped to 200. Very accurate video!
One of the more informative videos I’ve ever seen on brisket and I’ve seen a lot. Love the step by step easy to follow instructions. Didn’t notice you slicing the point opposite direction of the flat. Is that something you do?
i believe thats what he did
One of the best explained and presented "how to" videos ive ever seen!!! Good Job! Off topic, but im curious about the guidon in the framed picture behind your right shoulder - next to the Texas sign.
My old army regimental guidon. Kings own calgary regiment
Really appreciate your videos your awesome thanks bro
This looks really good just got an offset for my birthday
Thanks!
Thank you
Great video, subbed
OMG! The “hardship” is real! I had both thunderstorms and raccoon battles on my first brisket cook. Good times!!!
Hell yeah, Ardnamurchan is so tasty!
Hope you have the AD 02.22! Tell me you love the Port Charlotte 10 as well
ETA on your own rub? Also any chance you can make a dedicated video on it and why you chose the certain ingredients? Please have bulk sizes!
Another great video!
Great video bud!
Omg it thunderstorms EVERY time I smoke something too!
Lol. I love the endure some sort of unexpected hardship part. Isn’t that the truth.
I have a smaller pellet Traeger smoker, it does not have a top rack. Do you recommend side by side for the water pan with this setup?
Great choice of whisky!
Steve, awesome brisket video, I'm new to smoking and find your videos great help, maybe because we both are Canadian. It's great to see fellow Canadians making great content as sometimes the US ones just aren't as relevant. Man that was quite the storm you had to endure, hardship indeed!!! Keep the great videos coming, and big thanks for your service to our country, my dad was a WW2 RCNVR vet, so from me and him from "stairs" thank-you. Keep the great content coming.
Thank you Mike I appreciate it!
Are you taking the temperature on the grill level or on the external thermometer of the offset smoker?
super!!!!!
Great videos! On one of your other videos I recall you saying that 190 & hold was a good beginner technique. Pro/con on starting w that vs this method?
The 190 and hold works better if you can figure out a way to accurately hold at 150
Dalmore is delicious stuff. Great video!
What binder did you use?
Will the temps work for a pellet smoker also?
What do you spritz with?
Opinions on pellet smokers. I’m not confident I can do adequate temp control using logs on offset smoker
New to smoking so this will be a dumb question, but in an off set smoker and you are ready to increase temps do you just add more wood? And if so how much and how do you control the temps? once
Can you do some experiments on how to cook less than a full brisket, like if you get a 3-5 pound flat that's already been trimmed of fat? Maybe the answer is "don't do this" but I'm wondering if you have any tips that could work.
WSM owner here. Enjoyed the vid and tips especially the hardship part lol!
Glad you enjoyed it!
Hi...what brand and size meat slicer do you use?
What are you spritzing it with? Just water?
I got a grill with a smoker on it for Christmas,looking forward to smoking some meat!😂 never have smoked anything
Hey the hardship part is funny cause I’m doing mine in the rain as well now haha
It happens!
Do you have a maximum recommended time to dry brine? Do you recommend wrapping it in plastic wrap, or truly dry brine uncovered in the fridge? I am putting my brisket on tomorrow night around 6pm and am wondering if I should season tonight, or in the morning. Thanks!!
You can season tonight
@@SmokeTrailsBBQ it turned out to be my best brisket yet. The bark was incredible. Thank you for your advice and all of your videos. They have been immensely helpful!!!
Do you prefer holding at 150 in the oven or would you expect similar results holding at 150 in the sous vide? Don’t like leaving the gas oven on 16 hours, but I do have a vacuum sealer and sous vide.
It's similar in a sous vide bag. Only difference is it washes the bark out more.
Whats that stuff your spraying on it?
Great introduction Steve! I still hate trimming brisket tho 😂
Thanks AL!
Did you dry brine overnight?
Might want to explain that boiling the talon for 2 hours at a boiling rate will burn if you don’t keep adding water.
Smoke alarm woke my wife up.