How to Smoke a Brisket (Preparation, Trimming, Cooking Time/Temp, Slicing and More)
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- Опубліковано 28 вер 2024
- I'm going to show you how to smoke a brisket, but not just any brisket.... An Australian Wagyu brisket!
In this "how to smoke a brisket" video, i'll be covering off the brisket preparation, how to trim a brisket, cooking times and temperatures, how to slice a brisket and much more!
Even if you don't have a Wagyu brisket, the same rules apply, so you can follow along to this video for pretty much whatever large brisket you have!
Or if you are a beginner wanting to smoke brisket for the first time, this is a great video to follow along to also!
Here's some of my main tips:
- Trim it in an even and aerodynamic way, that way it will cook more even
- Buy the best quality brisket you can afford, the more intramuscular fat/marbling, generally the better result
- You can wrap, boat or leave your brisket unwrapped, it's all about personal preference so give a few methods a shot and find what works for you
- Use internal temperature as a guide and focus on probe tenderness, every brisket is going to be slightly different
If you have any questions about how to smoke a brisket, don't hesitate to ask them in the comments below!
Basically for this brisket i've trimmed it, seasoned it, set my smoker up to run at around 250F/120c, got my brisket on the smoker with some cherry wood and a tray underneath, smoked it until I was happy with the colour, boated it until I was happy with probe tenderness around 205F/96c internal and then I let the brisket rest before slicing and serving it!
Boating is just one of many methods to smoking a brisket, it's all comes down to personal preference. You can boat, wrap in foil, wrap in butchers paper, leave unwrapped for the whole cook, it's really up to you! I suggest playing around with a few brisket smoking methods and find what works for you!
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Brisket looks great! I would like to see how you process the trimmings and use that to make a brisket burger.
Cheers mate! I’ve done that in an older video 🤘
Have been following you for a couple of years, have learnt so much off you mate, just ordered your pack of rubs and I’m that keen!
Ah mate thankyou so much for the support 🙏 Enjoy the rubs when you get them.
I was about to troll you for those 3 tiny pieces of wood (Like its doing something) But the finished product is one of the most perfectly cooked briskets I have seen in a while. Great job
Cheers mate, I just like a nice subtle smoke which 3 small pieces is perfect for in a drum.
Just the right video for a Saturday
Hell yeah 🤘
Cheers for the vid Aaron, looks awesome :)
Most welcome mate!
Just a tip for Adelaide, get your brisket from my butcher on Mooringe Avenue Cambden Park. Mayura Station is my go-to for wagyu Brisket.
Mayura is awesome too! 🤘
Lovely looking brisket , how much do you have to pay for an Aussie wagyu brisket ?
Thanks mate. Around 25-30 dollars per kg.
Not cheap but then quality doesn't come cheap
That brisket looks insane!! Crazy juicy and tender and that flavour from those two rubs would just be the cherry on top. I’m loving your new outdoor area. Looks amazing!!
What torch do you use when lighting the fire starters? Cheers again mate!!
Cheers legend! It’s just the little zippo lighter, should be on their site 🙏🤘
Can you do a tri-tip on a weber 14 inch smoky Joe for us I can't seem to get the heat right 😢
Maybe one day I can 🤘
Mate that looks killa
Cheers mate!
Did you spritz?
Nope
Had a quick look at the description for your meat source, it didn’t exactly have Wagyu briskets that I can view from the site. Any places you can suggest, I live in western Melbourne
If char char char or Kelly’s meat is close go there 🤘
@@LownSlowBasics thanks for pointing out, they definitely look like the place to go. Cheers 👍
Aaron, perfect timing. I am getting a 7kg Wagyu marbling 3-4 brisket for my birthday. I have never made a brisket, but will follow your advice.
I have a WSM, do you think I should put water in the water tray?
Do you think a WSM will produce a half decent brisket?
One of the best briskets I’ve tasted came out of a WSM! I’d start without water pan but have one ready if you need.
@@LownSlowBasics you have put my mind at ease. Thanks for the advice.
@@LownSlowBasics Aaron, why no water - is it a bark thing?
2h rest... Are you eating it cold or does it still remain warm?
100% stays warm.
What charcoal method would you recommend if I’m using the char-griller akorn kamodo
Minion method 🤘
You legend, quick reply. Thanks for the advice, will have to get a wider shallower basket though so I can still use my heat deflector
What do you use for your pit temperature probe? I have a digital meat probe but I need one like your for the pit!!! Haha. Please help
Link in the video description 🤘
No smoke ring but looks good
@@ericwalker281 cheers mate.
How much did the whole brisket cost?
Around $200 from memory.
was it cold when you ate it
Nope, a very nice eating temp.
Can you show me how to smoke 🚬 a fat joint... 😅😅😅
🤘
Beauty. One thing: can you seriously wait until you're done cutting before you taste it? I must be one weak dude... 😅
I’ve had enough brisket now I can. It used to be a struggle 😆
Awesome vid brother!! Beef bounce and steak Shooter is a magic combo on beef👌
Cheers bro! Such a good combo 🙏
that looks amazing and worth the effort.
Cheers mate, hard to beat an Aussie wagyu brisket!
When I boat mine I roll the foil outside (away from the brisket rather than towards it) that way it both becomes a natural handle plus you can pour the juices back over the top on the board without it getting trapped in the foil roll.
Nice tip!
Great video Aaron! Keep them coming.
Will do! Cheers mate 🙏
😋 looks great! 👍🏽
Cheers mate!