I'm from TEXAS and I get that "brisket hug" every time I smoke a prime brisket for my husband and I. He is from Montana and has never experienced a Texas style brisket until he had mine. He then proceeded to place a ring on my finger....I've been feeding him Texas brisket, beef plate ribs and pulled pork ever since for twenty years here in Montana. I may have left Texas for love, but I will always keep that Texas style BBQ with me. :)
I bought my smoker last year. I used this recipe for my first brisket. Everyone tells me it's the best they've ever had. Getting ready to smoke 3 briskets for this weekend so I needed to watch this video to refresh me. Thank you.
What a great video, one of the best "beef brisket instructional videos" on UA-cam I have come across. Extremely concise, understandable and right to the point with excellent video production and delivery.
Thanks Hey Grill Hey from MS. This is our third time smoking brisket, using this video. We are having smoked brisket this Labor Day. Best brisket ever!!!
My first brisket was a success. I have heard people say that their first was a disaster. I got a flat from Sam's club, seasoned it and packed my patience. It was an 8 lb brisket so it took about 8 hours on a low and slow, and then i let it rest for an hour, sliced it, and it was juicy and flavorful. I admit I did sn injection, but that helped keep it moist and flavorful! Good job on the Texas brisket!
As a South African, BBQ (we call it a braai) is an entrenched part of our national culture. I'm going to be trying this brisket recipe with out SA twist, which would be to add smoked paprika and coriander seeds to the dry rub, and smoke it with chips of rooikraans otherwise known as Port Jackson, an Australian invasive tree species that we've used as a braai wood for a few hundred years now, with a sweet, blue gum and apple smell to it. I'll let you know the results!
BBQ…. This style BBQ anyway…. Originated in Texas. Live fire cooking is worldwide and throughout history…. But this stuff is Texan. Braai is actually pretty close the Texas BBQ, but you can thank Richard King bringing Texas Ranching culture there for that little tidbit. You should always try it the original way before adding other twists.
@@lpburke86 I've been to the King Ranch in Texas many times (all through the '50s and early '60s, and their BBQ'ed open pit brisket is some of the BEST I've ever had...! They use Mesquite down there, where we use mostly Hickory and Oak here in Arkansas but there are some Pecan Farms around here, too!
I know that OAK is the "wood of choice" for this Texas Brisket, but those of us here in southern Arizona prefer the taste that good ol' MESQUITE brings to the brisket! Since I retired, my brisket days are few & far between (only 2 of us now), but when I get ready to do one, I always come back to this simple but very effective video! Thank You for this!! Living our best La Vida Loca here in south eastern Arizona
Got a brisket on my Traeger right now, 10 hours in. I've watched this video several times, I like it, and this is really my go-to instructional video. It's only my 3rd brisket. Thanks Susie! Your videos are fun, informative, and may I add, Delicious! And I'm using your homemade recipe for The Best Brisket Rub. It's gonna be Grrrrreat!
Used this recipe for my Father's Day cook. Was lights out! Had a few neighbors over... they all said it was better than any bbq place they'd been to around town and we love in the south lol. Thanks for the recipe!
Excellent job there - looks great. I’ve found that letting the brisket dry brine 12-24 hours in the fridge after seasoning dramatically improves the flavor and moisture level.
Likewise. We season and seal tight in cellophane the afternoon before, take it out in the early AM the following morning after firing up the smoker to temp, then drop it in. We run 250, and it hits the stall in 5-6 hours, depending on the size. The one thing I did really like in this was the paper wrap. I've never done that. I usually just use foil to break the stall. I gotta try that.
Cooked 12.5 pound prime brisket from Sam’s last wk pretty much same Texas style rub mustard binder but cooked it at 275 degrees wrapped it at 160 in butcher paper back on camp chef smoker until meat reached 200 degrees. Let rest in cooler for 2 hrs then sliced. It was very moist and tender tasted great. 4.5 hrs to reach 160 then about 2.5 hours to 200 degree internal temp. Total cook time 7hrs. The higher cook temp of 275 instead of 225 didn’t effect the tenderness or great taste but saved some cooking time. Spritzed a couple of times.
Lol I thought the same thing with my first brisket attempt... I was impulsively impatient and tried her Hot n Fast method on the first one - still was very worth the effort but the 2nd time was this slow Texas style and Ho-ly COW! 🤤 I've done 2 more and I'm hooked! Once a month now till I die! 😏 Lol Happy smokin', Folks! 🍺🤠👍
Great recipe, Suzie! This was my first brisket and it came out delicious. I started early the following day so it finished at 10AM. Fortunately, our electric oven could go down to 150 degrees, so it was able to “rest” until dinner. Love trying out your recipes on the smoker. So simple and come out great every time!
Here's to hoping mine turns out. Had Traeger 575 pro gifted to me and can't stop using it. I think I'm always pulling my brisket off WAAAAAY TO EARLY. I'll definitely let you know. I watched u on the BQQ BRAWL and thought u were AMAZING. SO GLAD L, BEYOND words...to have found ur channel.
I’m from Texas, and I cook my brisket much the same way but here’s a twist, when it’s time to wrap it, I instead put it in a foil pan, pour your favorite beer over it then cover with foil and finish to about 200 to 205F. Oh man…. The smokey juices left in the pan can be spooned over the sliced brisket. You can forget about needing BBQ sauce. Try it. I think you’ll like it. I usually smoke one for Thanksgiving dinner. It’s always eaten up and gone before the Turkey that was cooked.
Hmmmm..... that looks fabulous! I've never had one ... in fact, I'm just new to smoking meat. I just got myself a baby Traeger so, I believe that I shall have to put it to work. Maybe not this weekend ... more snow and cold here in the Great White North in Calgary ... but real soon. Thank you Bullochs. You guys are a great team.
Thank you so much for this video! My husband and I have tried repeatedly to make brisket that we like as much as our favorite BBQ joint in Lexington, Kentucky...The Bluedoor Smokehouse...and we've never come close. Until now! I doubt we will ever try another brisket recipe. This was amazing!! Thank you again.
For people who have never cooked a brisket. Tempeture is a guideline. If it doesn’t feel like butter don’t pull it off just because it feels like butter. Also check multiple spots to ensure it’s all cooked even. Last thing you want is 15 hours on a smoker just to pull it off early
I’m great full to find your channel just moments ago, your a great pit master. I’ve been watching you on tv for a a while with great admiration. Now I’ve found your UA-cam channel I can learn and steal from you as often as possible!! I have a 16lb. brisket to BBQ this coming week for a week long family party. Monday is brisket, and every night protein is my responsibility. Very exciting but daunting too.
I just found your videos and am I so very happy. Your videos are simple and very enjoyable to watch. I’ve got a brisket in the freezer that I bought last week week and
Hey guys thanks for sharing your recipe. I am putting one on the smoker in about an hour for tomorrow!! Father’s Day weekend! My name is Tom as well and I am a neighbor from Old Metairie Louisiana. I will let you guys know how it came out tomorrow!! Thanks again!!
😃😃😃I absolutely love your channel.❤️❤️❤️ I can’t wait until my cooking channel can grow like your’s. Cooking is so therapeutic. Another great video. 🌟🌟🌟🌟
I am going to try this Again so wish me luck guys. MY brisket NEVER turns out. I thin letting it cook all night and finishing next morning might really work for me. THANKS SO MUCH for sharing in such detail fir us.
Brisket looks awesome. I would suggest that instead of saying the temp should be 202 and the probe going in like soft butter, I would give a range of temperature of maybe 198-208 and probing like butter. It won't always probe soft at 202. I would also say probing like soft butter is more important than a strict temp.
Actually that term, "Pit-Master's Privilege" goes way back in Texas central bbq. Still it's a great tradition! I've been doing Texas bbq for just over 50+ years and my daddy used that term, too!
Ok, need help...I a brisket that is big and its wider than my smoker. Where would you recommend cutting the brisket in half so that I have two smaller ones? Should I maybe have a butcher cut it?
I've watched a few brisket videos today as I just got a smoker. Many others show spraying their brisket every hour for the first part of the cook with apple juice or apple cider (ora combo of both). Can you comment on the reason or benefits of spraying vs not spraying during the first unwrapped part of the cook? Thanks.
did my first brisket last week..i watched your video and a couple others..i think i got it ! was going to send a pic..but cant seem to post one. Cheers from Canada !
Happy New Year to you and your family 👪 ❤️ 😊. It's been a long time because I have had 2 Heart attacks and 3 stokes. But I'm a survor and want to learn from you. Bob Cooney
Thanks for helping make up my mind for this weekend's cook. Choices were prime brisket or pulled pork. After watching the video, it's going to be brisket. I'm trying not to drool over your burnt ends.
I enjoyed seeing how you did the paper-wrapped brisket, I've not done it and wasn't interested. Now I'm going to try it. My wife and I enjoy NM green chile powder with dalmatian seasoning on our slow smoked brisket.
Just found your page...loving your recipes and videos! Very easy to follow for someone new to the smokin' hobby. I have been smokin' on and off for a couple years but brisket has always intimidated me. After watching your video, I think I have the confidence to give it a shot soon! Thank you!
Just found your channel. I love it! 👍👌I've been running a bbq business in south Texas for 23 years. I've been competing in smoke offs for 17 of those years as well.
You use the thickest part of the point to judge temperature not the flat? I've always heard everybody say use the flat but I always wondered if the point would be better?
I thought the same thing. 165°at the thickest part of the flat. If you go with the point you would dry out the flat. BUT! her brisket looked very moist.
Been using your rib recipe for a few years and now will try this Brisket for Thanksgiving. Thank you for all the great videos. Was always afraid to smoke anything but with your videos I purchased a smoker and have been using it for a couple years.
Great video ! I have seen a bunch of videos - a few sad fat cap down on pellet smokers to protect the meat from heat source.. i noticed you did fat cap up - then fat side down when wrapped- thoughts from any and all would be great !!
Hey nice video, just wanted to give you a tip on your hummingbird feeder. Don't use the red dye stuff. Mix up water and plain white sugar at 4 parts water to 1 part sugar and use that instead. It's better for the birds and way cheaper than that red stuff. Cheers
I'm from TEXAS and I get that "brisket hug" every time I smoke a prime brisket for my husband and I. He is from Montana and has never experienced a Texas style brisket until he had mine. He then proceeded to place a ring on my finger....I've been feeding him Texas brisket, beef plate ribs and pulled pork ever since for twenty years here in Montana. I may have left Texas for love, but I will always keep that Texas style BBQ with me. :)
So sweet.
I remember your comment every time I smoke a brisket. The hug is the ultimate evidence the brisket tastes awesome ! Cheers 🎉
I bought my smoker last year. I used this recipe for my first brisket. Everyone tells me it's the best they've ever had. Getting ready to smoke 3 briskets for this weekend so I needed to watch this video to refresh me. Thank you.
That hug is everything I fell in love with my wife's cooking and my wife of course
Thanks for your tips. Made a perfect brisket on my first time because of you! Now I am doing it again years later and knew right were to turn!
What a great video, one of the best "beef brisket instructional videos" on UA-cam I have come across. Extremely concise, understandable and right to the point with excellent video production and delivery.
Thanks Hey Grill Hey from MS. This is our third time smoking brisket, using this video. We are having smoked brisket this Labor Day. Best brisket ever!!!
My first brisket was a success. I have heard people say that their first was a disaster. I got a flat from Sam's club, seasoned it and packed my patience. It was an 8 lb brisket so it took about 8 hours on a low and slow, and then i let it rest for an hour, sliced it, and it was juicy and flavorful. I admit I did sn injection, but that helped keep it moist and flavorful! Good job on the Texas brisket!
As a South African, BBQ (we call it a braai) is an entrenched part of our national culture. I'm going to be trying this brisket recipe with out SA twist, which would be to add smoked paprika and coriander seeds to the dry rub, and smoke it with chips of rooikraans otherwise known as Port Jackson, an Australian invasive tree species that we've used as a braai wood for a few hundred years now, with a sweet, blue gum and apple smell to it. I'll let you know the results!
BBQ…. This style BBQ anyway…. Originated in Texas. Live fire cooking is worldwide and throughout history…. But this stuff is Texan. Braai is actually pretty close the Texas BBQ, but you can thank Richard King bringing Texas Ranching culture there for that little tidbit. You should always try it the original way before adding other twists.
Curious how the brisket turned out?
What were the results?
@@eddiekoloMe too,paprika might have been the wrong move. SALT AND PEPPER will surely be yhe best for beginners
@@lpburke86 I've been to the King Ranch in Texas many times (all through the '50s and early '60s, and their BBQ'ed open pit brisket is some of the BEST I've ever had...! They use Mesquite down there, where we use mostly Hickory and Oak here in Arkansas but there are some Pecan Farms around here, too!
I know that OAK is the "wood of choice" for this Texas Brisket, but those of us here in southern Arizona prefer the taste that good ol' MESQUITE brings to the brisket!
Since I retired, my brisket days are few & far between (only 2 of us now), but when I get ready to do one, I always come back to this simple but very effective video!
Thank You for this!!
Living our best La Vida Loca here in south eastern Arizona
Got a brisket on my Traeger right now, 10 hours in. I've watched this video several times, I like it, and this is really my go-to instructional video. It's only my 3rd brisket. Thanks Susie! Your videos are fun, informative, and may I add, Delicious! And I'm using your homemade recipe for The Best Brisket Rub. It's gonna be Grrrrreat!
Awesome! I'll bet it turns out incredible!!
You have the best reverse sear tri tip, and the best brine chicken, and now I picked up a wagyu brisket and I immediately came here for pointers
Respect for a woman who can handle an oversized piece of meat. Beautiful. This will be my first brisket recipe on my new Rec Tec. Subbed and thanks.
Used this recipe for my Father's Day cook. Was lights out! Had a few neighbors over... they all said it was better than any bbq place they'd been to around town and we love in the south lol. Thanks for the recipe!
Gotta say, every recipe you guys have is amazing. Made one for the first time last night and it turned out incredibly delicious
Excellent job there - looks great. I’ve found that letting the brisket dry brine 12-24 hours in the fridge after seasoning dramatically improves the flavor and moisture level.
Likewise. We season and seal tight in cellophane the afternoon before, take it out in the early AM the following morning after firing up the smoker to temp, then drop it in. We run 250, and it hits the stall in 5-6 hours, depending on the size. The one thing I did really like in this was the paper wrap. I've never done that. I usually just use foil to break the stall. I gotta try that.
Cooked 12.5 pound prime brisket from Sam’s last wk pretty much same Texas style rub mustard binder but cooked it at 275 degrees wrapped it at 160 in butcher paper back on camp chef smoker until meat reached 200 degrees. Let rest in cooler for 2 hrs then sliced. It was very moist and tender tasted great. 4.5 hrs to reach 160 then about 2.5 hours to 200 degree internal temp. Total cook time 7hrs. The higher cook temp of 275 instead of 225 didn’t effect the tenderness or great taste but saved some cooking time. Spritzed a couple of times.
I tried this I let cook for 18 hours let it rest for 2 hours absolutely awesome
New to smoking. I am getting ready to smoke my first brisket. Just watched your video. So, it’s on you if I fail! LOL!! Thanks for all the info.
She has many excellent recipes to follow!
Lol I thought the same thing with my first brisket attempt... I was impulsively impatient and tried her Hot n Fast method on the first one - still was very worth the effort but the 2nd time was this slow Texas style and Ho-ly COW! 🤤
I've done 2 more and I'm hooked! Once a month now till I die! 😏 Lol
Happy smokin', Folks! 🍺🤠👍
The Best Part: The Look and Hug the Todd gives during tasting! I know that feeling, Bro!
Great recipe, Suzie! This was my first brisket and it came out delicious. I started early the following day so it finished at 10AM. Fortunately, our electric oven could go down to 150 degrees, so it was able to “rest” until dinner. Love trying out your recipes on the smoker. So simple and come out great every time!
Here's to hoping mine turns out. Had Traeger 575 pro gifted to me and can't stop using it. I think I'm always pulling my brisket off WAAAAAY TO EARLY. I'll definitely let you know. I watched u on the BQQ BRAWL and thought u were AMAZING. SO GLAD L, BEYOND words...to have found ur channel.
another great video, this is basically how I have been smoking brisket all along, very nice...
Great looking brisket..... resting in the cooler is a great trick
I’m from Texas, and I cook my brisket much the same way but here’s a twist, when it’s time to wrap it, I instead put it in a foil pan, pour your favorite beer over it then cover with foil and finish to about 200 to 205F. Oh man…. The smokey juices left in the pan can be spooned over the sliced brisket. You can forget about needing BBQ sauce. Try it. I think you’ll like it. I usually smoke one for Thanksgiving dinner. It’s always eaten up and gone before the Turkey that was cooked.
Can't wait to add your twist! Planning another brisket in a couple weeks... Mouth is already waterin! 🤤 🍺🤠👍
The most precise brisket tips I've seen so far.thank you grill girl
Just followed this video and got my first ever brisket with great results.
This video makes me wish that it’s still summer
Love seeing a fellow woman in the BBQ world! I just cooked a brisket myself and wish I had that XL cutting board!
Subbed! Looking forward to more content :)
Did mine exactly like this using her homemade rub. It turned out the best brisket I ever had. So tender and juicy including the flat!
Hmmmm..... that looks fabulous! I've never had one ... in fact, I'm just new to smoking meat. I just got myself a baby Traeger so, I believe that I shall have to put it to work. Maybe not this weekend ... more snow and cold here in the Great White North in Calgary ... but real soon. Thank you Bullochs. You guys are a great team.
Thank you so much for this video! My husband and I have tried repeatedly to make brisket that we like as much as our favorite BBQ joint in Lexington, Kentucky...The Bluedoor Smokehouse...and we've never come close. Until now! I doubt we will ever try another brisket recipe. This was amazing!! Thank you again.
Thanks for sharing your grillin tips!🥩
For people who have never cooked a brisket. Tempeture is a guideline. If it doesn’t feel like butter don’t pull it off just because it feels like butter. Also check multiple spots to ensure it’s all cooked even. Last thing you want is 15 hours on a smoker just to pull it off early
I’m great full to find your channel just moments ago, your a great pit master. I’ve been watching you on tv for a a while with great admiration. Now I’ve found your UA-cam channel I can learn and steal from you as often as possible!! I have a 16lb. brisket to BBQ this coming week for a week long family party. Monday is brisket, and every night protein is my responsibility. Very exciting but daunting too.
I just found your videos and am I so very happy. Your videos are simple and very enjoyable to watch. I’ve got a brisket in the freezer that I bought last week week and
Hey guys thanks for sharing your recipe. I am putting one on the smoker in about an hour for tomorrow!! Father’s Day weekend! My name is Tom as well and I am a neighbor from Old Metairie Louisiana. I will let you guys know how it came out tomorrow!! Thanks again!!
Planning on getting Dalstrong Boning (to trim fat) and carving knives.
The “brisket” hug 😆
Hello, this is the first time I saw you, I don't know you, but I think I love you!! BBQ Rules. A hug from Puerto Rico
😃😃😃I absolutely love your channel.❤️❤️❤️ I can’t wait until my cooking channel can grow like your’s. Cooking is so therapeutic. Another great video. 🌟🌟🌟🌟
*I'm making this tomorrow! Super excited!*
I'm from Texas and I will make you homemade tortillas, and pico de gallo, if you invite me over because that brisket, looks yummie.
That brisket seasoning is Awesome...and brisket turned amazing following your direction all the way.. thank you..keep the videos going...
I am going to try this Again so wish me luck guys. MY brisket NEVER turns out. I thin letting it cook all night and finishing next morning might really work for me. THANKS SO MUCH for sharing in such detail fir us.
I would like to thank you for this video!! I used white butcher paper and this brisket was Nom nom!!!
He really appreciates her.
Subscribed! I’ve watch a ton of videos, yours is the first I enjoyed watching and I learned something in each edited segment. Wow! Subscribed!
Todd is the man!
Brisket looks awesome. I would suggest that instead of saying the temp should be 202 and the probe going in like soft butter, I would give a range of temperature of maybe 198-208 and probing like butter. It won't always probe soft at 202. I would also say probing like soft butter is more important than a strict temp.
Hey dummy, it's her video she can say what ever she wants..
@@houstoncalderon . Paul is right. You're the dummy.
"Pit-master's Privilege"? Somebody has been watching the BBQ Pit Boys. LOL! Awesome looking brisket by the way.
It's an oldschool saying, they didn't invent it. Most say it :) You used to have a beer-cooler master too. Making sure all beers stayed cool.
Actually that term, "Pit-Master's Privilege" goes way back in Texas central bbq. Still it's a great tradition! I've been doing Texas bbq for just over 50+ years and my daddy used that term, too!
Where is the coarse black pepper?!
Nice cheat with the pellet smoker. Makes taking a nap instead of watching the fire a breeze!
Never seen a flat slice directly across. Usually at a 45.
The king of smoked brisket but the queen cooked it!!
Nothing better then a well cooked brisket. You nailed it!
One of the best looking brisket I have seen .
Love your kitchen. Looks sharp. the meat looks yummy too. My 9 yr girl would be in heaven. She loves brisket
Great Recipe Sister Hey Grill my 1st time. You Got it Sister ❤️. And the Family went Wild 🔪🤣😂. Wonderful prep to the end result 👍🏼
Ok, need help...I a brisket that is big and its wider than my smoker. Where would you recommend cutting the brisket in half so that I have two smaller ones? Should I maybe have a butcher cut it?
Coldspring Texas. Roger That
Very Delicious I'm hooked .
I just love everything about this Brisket texas culture
I have watched many of your videos and you do a. Great job thanks so much
I’m following this procedure and using your rub recipe for my first brisket for Mother’s day!
Haha brisket hug!! Love this recipe and thanks for the video! My husband and I love your cooking videos and recipes!
Great video!! You Rock Grill!! 😎👍
Awesome video. Love you guys!
Merry Christmas to you and your family 🎉🎉🎉❤ Bob Cooney 🎉❤
thank you from Idaho, we will enjoy!!!!!!!!!!!
Did my first brisket. Thank you it turned out perfect. A really big hit!!!
The hug at the end lol... classic
Thank you for sharing! always a treat to watch your how to videos!
I did this last weekend from watching your video . Best brisket I've ever done 🤘cheers from Australia 👍
I've watched a few brisket videos today as I just got a smoker. Many others show spraying their brisket every hour for the first part of the cook with apple juice or apple cider (ora combo of both). Can you comment on the reason or benefits of spraying vs not spraying during the first unwrapped part of the cook? Thanks.
Spraying will just add to the flavor and keep it moist
you do not need to spray i just cooked one last week been doing it 20 years-
@@ammar2595 wrong it actually can wash off the seasons that everyone calls bark at the end of the cook-
Beef is a sweet meat and the acid in your spray (notice all the recommended sprays are acid based) will compliment more taste buds.
did my first brisket last week..i watched your video and a couple others..i think i got it ! was going to send a pic..but cant seem to post one. Cheers from Canada !
Made my first brisket with this video and it was Amazing! Doing it again next weekend.
try mine
Susie…..wait a minute, please! When exactly do you change direction of the cut? & What exactly happens to the fat? Thanks in advance for you reply.
Nice video I smoke alot but always learning Thank You
Happy New Year to you and your family 👪 ❤️ 😊. It's been a long time because I have had 2 Heart attacks and 3 stokes. But I'm a survor and want to learn from you.
Bob Cooney
Thanks for helping make up my mind for this weekend's cook. Choices were prime brisket or pulled pork. After watching the video, it's going to be brisket. I'm trying not to drool over your burnt ends.
I need tot try leaving more fat on mine. Thanks again for the content / ideas.
I love the way you cook your brisket, it look juicy and yummy
That was great - I am going to try it!
You made that very simple.
Making this tomorrow for new years.. where can I post pics?
Todd hit the jackpot!
I enjoyed seeing how you did the paper-wrapped brisket, I've not done it and wasn't interested. Now I'm going to try it.
My wife and I enjoy NM green chile powder with dalmatian seasoning on our slow smoked brisket.
Once I tried butcher paper my bbq game went up 10 fold. It’s the best trick any bbq enthusiast can have up their sleeve.
I have used your recipe's multiple times and and has always led to incredible food. Thank you
I like to use granulated garlic instead of garlic powder. still 2 TBL ?
Hey Susie, going to make this on Saturday. I will let you know how it goes.
Suzie I’m doing my first brisket for New Years Eve. Can’t wait to try this
Just found your page...loving your recipes and videos! Very easy to follow for someone new to the smokin' hobby. I have been smokin' on and off for a couple years but brisket has always intimidated me. After watching your video, I think I have the confidence to give it a shot soon! Thank you!
Great looking Brisket !! Nice smoke ring and oh so juicy !! Great job !! THUMBS UP !! YUMM !!!
Looks great! Gonna try this recipe!
Just found your channel. I love it! 👍👌I've been running a bbq business in south Texas for 23 years. I've been competing in smoke offs for 17 of those years as well.
Thank you so much for this recipe and the guide! I have followed it 3 different times! I appreciate you!
Excellent !! Job Well Done !! It Doesn't Matter To Me When I Smoke on The Smoker ( It's Snowing and Cold ) But Do Prefer The Warmer Weather !! LOL
I did this last night!! SUCCESS!!! My first brisket to ever cook. Thanks for the wonderful video!!
Great job , probably best video yet
Thx
Very instructive, I'm trying this recipe for Independence Day.
I’m doing it now! I already have it wrapped!
You use the thickest part of the point to judge temperature not the flat?
I've always heard everybody say use the flat but I always wondered if the point would be better?
Definitely want to probe test the flat....
I thought the same thing. 165°at the thickest part of the flat. If you go with the point you would dry out the flat. BUT! her brisket looked very moist.
I've always used the point and never had a problem with the flat being dry.
Learned a lot from this video. Followed it and WoWed our friends with it. What wood do you recommend?
Post oak if you can find it!
Been using your rib recipe for a few years and now will try this Brisket for Thanksgiving. Thank you for all the great videos. Was always afraid to smoke anything but with your videos I purchased a smoker and have been using it for a couple years.
Great video ! I have seen a bunch of videos - a few sad fat cap down on pellet smokers to protect the meat from heat source.. i noticed you did fat cap up - then fat side down when wrapped- thoughts from any and all would be great !!
I've found that it doesn't really matter in a pellet grill!
@@Heygrillhey thank you so much - tackling it for first time this weekend -
Hey nice video, just wanted to give you a tip on your hummingbird feeder. Don't use the red dye stuff. Mix up water and plain white sugar at 4 parts water to 1 part sugar and use that instead. It's better for the birds and way cheaper than that red stuff. Cheers
Your videos are awesome thanks!!!
excellent !!!! now you got me craving brisket .... hmmmm, i guess i now found something to cook during LOCKDOWN!!!!!!!! thanks for the video