Texas Style Smoked Brisket
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- Опубліковано 3 чер 2024
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Texas Style Smoked Beef Brisket is more than a simple recipe, it’s a process for melt in your mouth smoked brisket. All you need is salt, pepper, smoke, and time, and you’re on your way to eating the best beef brisket of your life. RECIPE HERE: heygrillhey.com/texas-style-s...
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00:01:15 - Texas style brisket ingredients
00:01:36 - How to trim brisket
00:03:47 - How to season brisket
00:05:22 - How to smoke brisket
00:05:51 - How to wrap brisket
00:08:39 - How to rest brisket
00:09:07 - How to slice brisket
00:12:25 - How to serve brisket
Ingredients
1 12-14 pound whole packer brisket
2 Tablespoons coarse Kosher salt
2 Tablespoons coarse ground black pepper
2 Tablespoons garlic powder (optional)
Instructions
Store your brisket in the refrigerator until you are ready to start trimming. Cold briskets are much easier to work with. Flip your brisket over so the point end is underneath. Remove any silver skin or excess fat from the flat muscle. Trim down the large crescent moon shaped fat section until it is a smooth transition between the point and the flat. Trim and excessive or loose meat and fat from the point. Square the edges and ends of the flat. Flip the brisket over and trim the top fat cap to about 1/4 of an inch thickness across the surface of the brisket.
In a mixing bowl or empty spice container, mix the salt, pepper, and garlic. Share over the brisket to evenly distribute the spices on all sides.
Preheat your smoker to 225 degrees F using indirect heat and hardwood smoke. Place the brisket on the smoker with the point end facing your main heat source. This is a thicker part of the brisket and it can handle the additional heat. Close the lid and smoke until and internal thermometer reads 165 degrees F (usually takes around 8 hours).
On a large work surface, roll out a big piece of butcher paper (or foil) and center your brisket in the middle. Wrap the brisket by folding edge over edge, creating a leak proof seal all the way around. Return the wrapped brisket to the smoker, seam side down so the weight from the brisket crimps the edges of the paper wrap down tight.
Close the lid on the smoker and, maintaining 225 degrees F, continue cooking until the internal temperature of the brisket reaches 202 degrees F in the thickest part of the meat (takes anywhere from 5-8 hours).
Remove the brisket to a large cutting board and allow to rest for 1 hour before slicing. Slice both the point and the flat against the grain with a sharp knife and serve immediately.
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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
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!
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!
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
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.
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.
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!!!
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.
Classic brisket recipe & technique! Love it!
Thank you for sharing! always a treat to watch your how to videos!
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!
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.
This video makes me wish that it’s still summer
That was great - I am going to try it!
You made that very simple.
I tried this I let cook for 18 hours let it rest for 2 hours absolutely awesome
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! 🤤 🍺🤠👍
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!
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.
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!!
I have used your recipe's multiple times and and has always led to incredible food. Thank you
Did my first brisket. Thank you it turned out perfect. A really big hit!!!
Now I’m craving brisket 🤤, looks so delicious!
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
Great job. I have a brisket just waiting for this recipe. Thank you
Thank you so much for this recipe and the guide! I have followed it 3 different times! I appreciate you!
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!
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!
I did this last night!! SUCCESS!!! My first brisket to ever cook. Thanks for the wonderful video!!
I am doing one this weekend. Thank you for the tips.
I can’t wait to try this. I’ve seen a few videos but this one looks amazing.
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.
Gotta say, every recipe you guys have is amazing. Made one for the first time last night and it turned out incredibly delicious
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
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!
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.
That looks amazing. Can’t wait to try it
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..... resting in the cooler is a great trick
I have been following your recipes for years! Y’all are awesome!
Thank you so much!
Bought my first brisket (10lb) great video and instructions. Thank you
Happy brisket to you as well!!
The Best Part: The Look and Hug the Todd gives during tasting! I know that feeling, Bro!
I have watched many of your videos and you do a. Great job thanks so much
Nothing better then a well cooked brisket. You nailed it!
Thanks for sharing your grillin tips!🥩
That looks mouth wateringly delicious. Excellently done. 🍽
That brisket seasoning is Awesome...and brisket turned amazing following your direction all the way.. thank you..keep the videos going...
Wonderfully done. Learned a lot...
Looks great! Gonna try this recipe!
*I'm making this tomorrow! Super excited!*
Suzie I’m doing my first brisket for New Years Eve. Can’t wait to try this
The “brisket” hug 😆
excellent !!!! now you got me craving brisket .... hmmmm, i guess i now found something to cook during LOCKDOWN!!!!!!!! thanks for the video
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 love the way you cook your brisket, it look juicy and yummy
Great job thats my go to seasoning I add Celery seed and a little paprika ,That brisket looks amazing !
Coldspring Texas. Roger That
Awesome video. Love you guys!
He really appreciates her.
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 :)
Looks great! I like the bark on that brisket. It takes a while, but it's worth the wait...
Very Delicious I'm hooked .
I just love everything about this Brisket texas culture
thank you from Idaho, we will enjoy!!!!!!!!!!!
I did this last weekend from watching your video . Best brisket I've ever done 🤘cheers from Australia 👍
😃😃😃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. 🌟🌟🌟🌟
Thank you! They loved the brisket :)
hey girl!! you can grill!! great job!!
Nice video I smoke alot but always learning Thank You
Your videos are awesome thanks!!!
I would like to thank you for this video!! I used white butcher paper and this brisket was Nom nom!!!
Todd hit the jackpot!
Doing my first one this weekend!
Looks great as usual!
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.
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 like when you said, the Pit Master Privilege jj they are Great, Seems like you make a Great Job too, Bless for Both, and Enjoy the Brisket, its look Smooked🔥
One of the best looking brisket I have seen .
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.
Great job , probably best video yet
Thx
Todd is the man!
another great video, this is basically how I have been smoking brisket all along, very nice...
Great video!! You Rock Grill!! 😎👍
"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.
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.
Love your kitchen. Looks sharp. the meat looks yummy too. My 9 yr girl would be in heaven. She loves brisket
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 !
Great video guys
Fantastic job.
Great Recipe Sister Hey Grill my 1st time. You Got it Sister ❤️. And the Family went Wild 🔪🤣😂. Wonderful prep to the end result 👍🏼
Looks fabulous.
Love the site love the how to
Great looking Brisket !! Nice smoke ring and oh so juicy !! Great job !! THUMBS UP !! YUMM !!!
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.
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.
I'll subscribe, great content!!!
excellent video, thank you
Love it thanks