How to Make the Ultimate Texas Barbecue Brisket in Your Own Backyard
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- Опубліковано 28 тра 2024
- Test cook Bryan Roof makes host Julia Collin Davison a tender and delicious Texas Barbecue Brisket. Then, equipment expert Adam Ried shows host Bridget Lancaster his top pick of coolers.
Get the recipe for Texas Barbecue Brisket: cooks.io/2Wk5vxu
Buy our winning cooler: cooks.io/2H7K3U9
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For anyone thst hasn't had true Texas brisket, it's like the finest steak and the smokiest bacon got together and had a baby. It's amazing.
@Herbie Versailles Depends on what county in Texas you are from. A lot is also post oak.
@@tomgates316 Yeah, was watching some BBQ guy in a video; likely a Franklin video; was a black guy. He made an excellent point when it comes to wood. “They used what they had.” So true.
@@kevingray8616 I saw that video. I think was Rodney Scott from Scott's whole hog BBQ in South Carolina.
I've only eaten at Hard Eight BBQ outside Dallas and wasn't super blown away. It was good, don't get me wrong but... For what I paid... Meh. Lol
Bryan Higdon mesquite? yikes...not for brisket bc the mesquite smoke hits so much harder than, say, post oak or hickory....strongly discourage mesquite for this purpose, but for a shorter cook, like chicken, would be fine
I did my very first brisket by following these instructions, and it was a triumphant success! 100% would recommend doing it this way for the complete newbie. Thank you Cook's Country and America's Test Kitchen!
I was the same. was crossing my fingers as I had never done this. It was perfect!!
Did you leave both vents wide open?
@@DownAndDirtyOffRoad Yes, I did.
Would this work in the oven?
@@alfonsonieves1921 bake it in the oven? Probably wont turn out too good. Or are you saying let it rest in the oven instead of a cooler, which works.
Damn it. 20 years of making briskets on various smokers: pellet grills, drum smokers, homemade smokers....all were good, none were ever as good as my local Texas bbq joint. Until yesterday.... Amazed how well this worked.
My 15lb prime (Costco) took 6 hrs to get to 165°. I pulled and wrapped in double butchers paper vs foil. Helps retain the bark, per many experts. I also added some wagyu fat to the paper per many experts. Getting to 205 didn't take long. Probably 90min tops.
Also, my Weber ran hot with both vents full open. That scared me so I shut down the top about half way so my temp at the vent was about 295. It stayed locked in for the majority of the cook. Again, super impressed with the charcoal snake method. Kudos ATK for working this out!
My first ever brisket was picture perfect; and no one could believe I made it on the small grill. I love this channel.
Just smoked my first brisket today for Thanksgiving 2022! So far it’s been a raging success from the folks who got some right as I was slicing it.
Thank you! This is gonna be in my permanent rotation!
So I have made this twice in the past 2 weeks!! I keep forgetting to take a picture and my family ensures there are no leftovers, which is the best compliment of all!! Thanks ATK for the tutorial!!!!
I'm a Texan and I approve this video! And if anyone is ever in Texas try the thousands off bbq joints with Franklin's bbq in Austin in my opinion being the best! But there's plenty of competitors right at their door! Thanks ATK, for taking the proper time and care to turn out a great video and brisket!
I am a Texan on the other side of the world, and this is ABSOLUTELY AMAZING!! Thanks from the bottom of my heart!!!!!!
... Have done this technique half a a dozen times now, and it has been a 100% crowd pleaser every time ... !!! Thanks so much for sharing this you guys ... };^) ... !!!
I have lived in Texas most of my life. At 63 years of age I have smoked probably close to 500 pound brisket my own self. In fact the reason I bought my Oklahoma Joe smoker was specifically cook a brisket and pork shoulder. That’s fine and good when I can cook at home, but occasionally find myself on the road at relatives or other peoples house who don’t have a 600 pound offset smoker. I tried early on to do briskets on their barbecue grills with at best mediocre results. Thank you for perfecting this. As I watched, it all made sense, and I am somewhat surprised I did not figure this out. Again, thank you from the bottom of my heart. I love you show and watched every episode when it was only on PBS tv, and the internet was not available.
I have never grilled anything in my life, but that brickette trick is nothing short of amazing. I love the precision!
12:45 To skip over the cooler and get back to what you came here for
Lol. I watch these just for the equipment reviews, though I stay for the recipes.
Truly a labor of love that looks so delicious.
If you’re doing this, or any smoke cook, I’d highly recommend a second thermometer probe at or slightly above grate level so you can monitor the cooking temperature. Again, this will prevent opening the lid to maintain temp, and will allow you to adjust the vents for the best temperature.
Also, after trying several different brisket cooks on a Weber, I eventually gave up and went for a pellet smoker. Gusts of wind can cause so much fluctuation in temperatures, it became exhausting to do long brisket cooks.
after trying their turkey recipe I would not trust any of their instructions! They assume everything will go perfect, these are not recipes for home cooks
I use a dual remote probe (Maverick ET-732), which allows monitoring the temperature of the smoker/grill, as well as the food. It's a good idea, as you can see if anything goes wrong in the environment, like loss of heat or the heat going too high.
I am looking at pellet smokers too. Which one did you get?
Perle Demenia Green Mountain Grill Daniel Boone. But it was a few years back, not sure what the latest landscape looks like
thetek9
If you don’t want to dish out money on a not so good probe thermometer, you can get the thermoworks dot which is cheaper than the chefalarm
After hearing how long it took them to develop this recipe, I almost feel obligated to watch it.
I know .... Salt and Pepper ... lol
As a Texan, I suck at brisket. My steaks are amazing though. From everything I’ve gathered though about how to do a brisket, these people have nailed it in a relatively short video. Watch the video a couple of times to let it sink in. Also, never underestimate the power of a Weber kettle. They’re affordable and amazing.
They developed the texas crutch? That is news to me since I have been doing it for more than a decade and it was around a lot longer than that.
It’s exact stone cold copy of aaron franklin’s recipe
This time, a comment is truly worth it. I have a vertical electric Masterbuilt smoker. I've had really good success with it for years.
But this recipe? This recipe (adapted to my smoker) is perfect! Omg, perfect results, simply the best brisket I've ever tasted, the best I've ever made! Thank you ATK, you've done it again. Your 2 year investment has made me into a brisket superstar in my circle. I'm a happy happy smoker today!
I'm curious how you adapted to your electric Masterbuilt. Can you elaborate? Would like to try. Thank you!
@@TigerTitan, I can send you the recipe that I wrote as I adapted the ATK recipe. Find me on Facebook, and send me a pm, I'll connect with you that way, and email you the recipe.
I had a 40" Masterbuilt (now defunct) that made the best brisket. Only issue purist had was no smoke ring -- you can produce a smoke ring with celery salt. I now use an offset stick burner and use almost the exact same recipe as ATK. Only difference, we use pink butcher paper not AL foil (it preserves the bark).
@@johnfielek8868 I have the proper butcher paper, I'll try it next time. Thanks for the suggestion. (ever make pastrami (aka "Montreal or New York" style smoked meat? Another true brisket delicacy!
Thank you sssssoooooo much for all the time you guys have put into this! I never thought I could ever do this on a regular grill. And now I see you can.
Tender, juicy, amazing. And super simple. Thanks America's Test Kitchen and Weber grill. Did it on my 26 inch, used 160 brickets, 7 hours to the wrap, 2 more hours to 205.
I can sat I've used this recipe twice and it comes out friggin perfect
Love these recipes and equipment reviews. Thanks
Call me lazy, but I'm modifying this recipe to smoke in my Traeger tomorrow with mesquite pellets. It's rubbed and in the fridge now. Wish me luck!
I'm doing the same thing. Just came to this video for the temps and trimming.
I’m curious. How did that work out for you both?
I'm doing this soon, what temp do you recommend for the Traeger? How long did it take for a standard sized brisket, and did any of you use a smoke ring? How long do you let it rest? Thanks!
Traeger takes no skill just put it in the oven while you're at it. Easy bake ovens😂😅
Cannot wait to make this!! I've used your snake method quite a few times for pork butt and it was amazing!! I lived in Austin, TX for a few years and have really missed their brisket. This is a dream come true!!
I did this a few weeks ago at the beach. It was amazing! It was a lot of planning, work, and organizing but it was fun. I need to wait until fire season ends in California and then I’ll do it again. Be prepared to not get much sleep and get back into bed smelling like smoke. Thank you for figuring it out for me.
thank you for making this video. very straight forward and easy to do at home. Pork is next!
Amazing! I will try this method. Thank you. The snake method is brilliant.
The brisket looks amazing! 🤤
That is amazing! On a charcoal grill no less! I am definitely going to try this! I ❤ brisket!
Love the show videos outstanding and I was drooling. brisket looked amazing
Works w/dino ribs too! Consistent results! S. TX approved for 2 yrs! Except I use butcher paper (more caramelization/less roast beefy) as recommended by Aaron Franklin.
You guys are always my favorites, and this video made my soul smile. I'll be cooking this.
Great jobs guys, you have saved a lot of people money and heartache. Stupendous result on your brisket. Nicely done 👋👋👋👋👋
I did this yesterday for a 20 person bbq, it was perfect! timing was to a tee! temperatures hit their mark exactly at the time they say. I had over the top compliments all evening! Amazing! thanks for doing 500 lbs to get this perfect!
If you're considering YETI, go for RTIC instead. They are literally the EXACT same quality at half the price.
Lifetime makes a cooler that I feel fixes some flaws in the yeti and RTIC latches, also made in the USA (clearfield Utah).
I own an RTIC. The quality is pretty shoddy compared to my friends' yetis.
There's way better ones then RTIC.
Siberian is one of the best ice retention for the price.
Rtic is garbage, and the one year warranty is a joke. You get what you pay for with Yeti.
RTIC *WAS* as good as Yeti.... then the lawsuit happened and RTIC lost.... These days, id rather Ozark Trail than the new RTIC stuff.....
That brisket does look great and the way I love it too. I would love to be able to cook it and have it taste that delicious after it has finished cooking.
This is exactly why I love this Channel. One dislike must be from from a cow.
Cervelo R5. I am a vegetarian and that was funny.
😆
Truly mouthwatering
this is amazing. what a labor of love. im going to make this
Glad to see the charcoal snake method on video after two vague explanations in the magazine. Might have to give it a try since I only have a Weber and no smoker (yet).
Thank you for working two years to perfect it and share your secret that’s why I always go straight to your channel buy what you endorse and cook your recipe’s you truly are he best at what you all do!
I must try this
Winner winner, indeed!
Can’t wait to try this,
Great informative video!! I just subscribed.
The best method.
OMG, Everything is sooo Delicious 😋
Just superb 👌
My stepdad just made this. He followed the directions to the letter and it turned out AMAZING! Thank you for the secret recipe 😉
How many hours total did it take?
I'm so glad you kept it true Central Texas-style. Bravo!
@Herbie Versailles Central Texas uses post oak. Mesquite, from my understanding, is more of a west Texas thing because they have mesquite in abundance.
I grew up in the Panhandle (Amarillo) and we had BBQ pits in the fifties. Go in, sawdust on the floor, single seat school desks around the sides with a long tall table full of condiments, etc. You'd order your sandwich, chopped or not, sauced (vinegar based) or not, order your drink and go to the table to dress it up or not. Sit down at a desk, eat and enjoy the conversations and see your friends.
Plus, you had your choice: brisket or...ham.
Now they have Rudy's in Amarillo. I swear when I'm driving through Amarillo they have so many good restaurants in that city I don't know which one to pick. I'll bet you though, they are still working on interstate 40. Every time I go through, might have been years, still working on that road. I liked the way it use to be, didn't have to worry about all that one way traffic. Sorry got off topic. But Texas has the best brisket on the planet.
Richard Bivins I used to live in Dallas and we had a place called Sonny Bryant’s. They had the best bbq but it was just a run down place with school desks too. Very small inside and lines were long but so worth the wait!!
In SETEX Sawdust was usually found on the floor of honky-tonks/beer joints. Peanut shells were on the floor of bbq joints.
I totally tried out a charcoal snake today. I used a rump roast cuz brisket is $9/lb, but I'm very impressed with how it turned out!
Check out Costco. Depending on where you live, it’s usually the best price. $2.79/lb for prime here
Rebecca Gillan , I paid $2.99/lb at Sams club this week!
Back in 2002 we bought a "10 day arctic cooler" for 359 dollars. It kept food cold for 3 days. By day 4 all ice had melted and the food was above 60 degrees. I just wish I could remember the brand. It was leaf green with a beige lid.
Maybe it was meant to be used in the Arctic.
You're supposed to pre cool the cooler before you put food in it.
It needs to sit with bags of ice in it for a at least half a day before adding food and then topping with ice again.
Also, most people way over pack food and underpack ice, or keep opening the lid 50x a day.
This looks delicious!
Well done programs, year after year.
Nice touch showing coolers and brisket tips together.
Now could you adapt brisket to a gas grill?
Fabulous, thanks for the effort.
I'LL be trying THAT recipe..rest assured.. LOL 🌝.. that looks so tasty and moist.
Just finished slicing the brisket. It was delicious! Better than I could hope for. Use caution with the snake idea. Got too hot, too fast and we needed to remove charcoal to get temp back down to 250.
AWESOME VIDEO on Cooking Brisket! Thank You!!
I ate just before watching this video and now I'm hungry again! Man that looks good!
The best explanation in ALL the internet!!
I've done up dozens of briskets on a traeger, and never the exact same recipe twice. Thanks for the charcoal recipe. I'll try that one next.
Brian, on the Alaska Highway.
Charcoal on your Traeger? I'm looking forward to that video.
@@nathanjones3323 wouldnt be on the traeger. Have to use a fire pit with a big lid
Congratulations on 1 mil SUBs
Amazing! Well worth the two years of development and testing.
As a Texan, and based upon my admitted limited knowledge, I’m very impressed with their video. They did their homework. They never came across as some out of state clueless people.
I so want to try this recipe/method. Perfection is hard to find! Thank you, from Idaho!
This recipe works. done this method twice, but I’m getting old and lazy. I’m purchasing a pellet smoker next month. I will still use my new webber, had my first one for 30 years until it fell apart.
Thank you
A BBQ tour de force.
Magnifique!!😋
I have never been motivated to make barbecue brisket until now. I was hooked watching the flowing juices as slices were being cut. 😋. Thanks Bryan.
I've watch many a brisket cooked and it's a lengthy process that teeters on "art". This video production was the best explanation that I've witnesses and I'll be cooking brisket using this recipe.
Oh yummmmm
I've seen you guys cook Tex-Mex and had low expectations. Looks like you did a nice job on this one. Well done!
I feel so blessed to (a) live in Texas, and (b) be at the top of the food chain!!
You guys are awesome.
I was always told to wrap the brisket in pink butcher paper at the 150F mark to help
push past the stall; looks like it isn’t necessary in this case; will try!
The brisket looks delicious!
I would have liked to see the Engel, Orca, and Rtic brands of coolers included in the tests and comparisons, as they are purportedly also great coolers.
If you want a good smoker for brisket try a Pit Barrel Cooker the large size . load it with charcoal as directed, light then add a few of chunks of pecan or oak to the lit coals hang the seasoned meat and check it in about 3 hours , at 160 degrees wrap the meat and return to the pit barrel . I cook mine to 212 degrees . with just one load of charcoal . Perfect cook every time. This is about as close to light and forget as I have found .
Omg that looks so good!!! Great job Brian and Julia!!!!
That was a cool technique video
Brisket looks wonderful and Julia is absolutely beautiful.
The volume of these coolers is determined differently. Yeti is to volume of the cooler, including the outside. Pelican is the internal volume.
Actually here in Texas the Holy Grail of B.b.q. is a slow smoked beef shoulder clod. We export the briskets, we keep the shoulder clods. And a brisket is a vienna sausage in size compared to a shoulder clod. 🤣😂 Great recipe though. 👍😉
The owner of the best BBQ in Texas, Aaron Franklin - Franklin's BBQ in Austin, has a Masterclass on how to make BBQ. Worth the money!
Totally agree, I bought it and he’s super in depth
@Jason Frost Been to Salt Lick a few times over the years in Driftwood over the years. Has gone downhill. Last time was a real letdown. We won’t be going back. We’re starting to get all sorts of great BBQ places here in the Houston area including Tejas Chocolate & Barbecue in Tomball.
Can you do this for a smaller cut of brisket?
It's so impressive how uniformly the brisket was cooked, and the hours consumed to get there (almost a whole day?) would make it taste even sweeter, I reckon.
Wow it’s been daylight the whole time
^^.......lol
The magic of television!
lol
Bryan, you're a genius. If you ever need a personal cameraperson. I'm your man.
I missed what the spice rub they coated it with halfway through cooking was
what brand or type of briquettes were used
Can you please make a recipe for the gas grill, thanks
Screw the coolers. Can we get back to the brisket?
I am sure you have outdone yourself with Texas BBQ but give me KC BBQ over it anytime. Two different animals!
Tell me more about it. I've only tasted barbecue in Austin and Houston when I visited U.S.
@Evil GM Kansas City is both pork and beef but nationally known for its “burnt ends” which are the thin ends of beef brisket cut into small chunks but can also be made from other parts of the brisket. KC is also known for its really thick goopy sauce which is often very sweet but can be any flavor across the range. Still, it’s super thick.
@@tosht2515
Guess I'll have to visit Kansas City then!
Okay, I am making Brisket for Sunday dinner. I had no idea it took all day, or two days rather.
How far are the coals from the grill? What's the optimal distance?
Superlative!
The ultimate guide to starting a *beef* with Texas! 😉
Does anyone have exact Traeger instructions? Times and temps?
What do you dp with all the meat you experiment with. I sure hope it doesn't go to waste.
Any links for the knife at 21:53
I think it is a victorinox fibrox slicing knife.
Is the cover vent for this recipe also open?
These women are the true definition of a BOSS. Lucky husbands.
What brand of charcoal was used in the finished version of this recipe?
Looked like Kingsford
I have smoked a Brisket in a crossover toolbox, but this is interesting!
You guys there at TK know how to make me happy. I need summa that with some grilled corn & garlic mashed potatoes and don't forget the Sam Adams thank you.