My dad does his brisket at 225 until it gets to 170-180 then wraps it with paper and turns the temp up to 275 and cooks to 200 and pulls it. He then wraps it in towel and puts in a cooler. The cooler I pretty much perfect for the brisket, it’s a longer shorter cooler that he drilled a small hole In the top of to check temp, he’ll slice it once it gets to 150 and it’s like butter.
Amazing video. Amazing brisket! I really like how you adapted and simplified the technique so a home cook could easily follow it and get great results. Many thanks for the shout out!
I am glad your techniques are getting recognition. Someday, someone will start a bbq joint in Austin, pulling briskets in the 160's or 170's F before holding some 16 hrs or so and claim ownership of the technique. Kudos to this channel for giving you credit.
I usually do the opposite of this. Low temp about 200F for like 8 hours, Wrap, and then bump the temp up to 250-275F to finish it off; about another 6-8 hours. Comes out great
Yeah you can do a heavy smoke for all day and run it in the oven at a consistent temp over night. Trust me when I say you will save yourself so much stress and time if you just let it go all night on low on the oven after giving it the attention for 8 hours. Basically you go 3 hours at 250 to 275 hard smoke(not bad, just good consistency: blue smoke) comes from a clean fire solid burn and you achieve this by not opening it up even for a split second. Next you open it after that time and spray with 50/50 pickle juice/sugar water 10/90 ratio, every 30 minutes until you hit 180. You hit that and you just wrap it with butcher paper(dry), and you let get to 200 then rest for 6 hours. Perfect brisket every time also make sure you add more salt that this guy and less pepper, 50 /50 is the ratio. That was like 10 salt to 90 pepper. Enjoy this recipe trust me. And please use a decent offset smoker you will be grateful. Fuck traeger
I am sure this brisket was delicious, but... I am a born and bred Texan, and in NORTH CENTRAL Texas, Hickory is king. And it needs to be Green Hickory. Hickory is not exclusively used in this area but more so than not. Central Texans prefers to use Post Oak/Oak, West Texas uses Mesquite and Pecan. Other areas vary in their wood preference. All these are good and I have tried them all, but Green Hickory is my fav! I smoke on a traditional pit--wood burner tank/trailer smoker given to me in 1993. Next to my salvation from the Lord Jesus, my smoker is the best gift I have ever received. Having spouted my opinion, This was a great video, looked fabulous, editing magnificent!
No need to get rid of the extra butcher paper. You can use it as a firestarter! I like to cut them into strips, roll them up, put it in the fridge to cool and let the soaked fat solidify, and then ziplock em for later :)
I know I tell my guys not to toss the bacon paper from shingled bacon cases(I work in a high volume resort) you can get a fire up quick with those they burn like candles. Perfect to get lump charcoal going and it smells good lol. If you have enough you can get a raging fire to start wood or coals.
Hello from Canary islands...very good method. Here we don't do brisket but short ribs or the entire ribs: 25-30 minut in a pressure cooker 10-15 minut at 240-250°c in the oven with some broth or water and some tallow. And from now on...1-2 hrs, cover with oven paper and aluminium Foil and some broth or water and tallow at 60°c
I am so done with Wagu brisket videos. Stop posting them, we know how a Wagu brisket turns out, THAT'S WHY IT'S A $500 PIECE OF THE CHEAPEST CUT ON THE STEER. ENOUGH OF THIS BS ALREADY
As mention on an earlier comment, I have tried this method with a cheap brisket recently, after seeing the original video that Smoke Trails BBQ did (go and watch that video), and it was one of the best briskets I have had.
During my brisket phase, I tried all sorts of variations on a theme. the reason that Louis Mueller, Blacks, Franklin, La Barbeque, Snows all have amazing brisket is that they don't mess to much with the recipe. Salt N Pepper, approx 250F for 12 to 16 hours sometimes you crutch 3/4s the way through. every hour or so moisturize the bark spray apple cider vinegar, mop with beef juices, etc. Cardamum and himalayan salt have no place on a texas brisket.
@@mamixon100 me too. I'm not claiming to know better than everyone. but after 20 years of making brisket at home for family events, I always tell people to watch thIs series by Aaron franklin not because i think he has stumbled on magic, but because he has distilled the basics of texas brisket into the simplest of concepts. ua-cam.com/play/PLJXFUkVvL7g4-ic-vMvL0VYovXzAQ3EUu.html The recipe in this video is a good one and that brisket looks good. snobs will look down at the smoke ring and how long he crutches. if you can spend the time that's good enough. if it tastes good, that's even better. it's really a food love thing. After all this talk, I'm going to Louie Mueller's this weekend
@@mamixon100 Didn't one of the former pitmasters at Franklin say he never, even in his time at Franklins, ever made a brisket that was just salt and pepper? Pretty sure they also use Lawry's.
Are you brain dead ?, pink salt contains trace minerals needed by the body, iron is needed by the body. Keep sprinkling microplastic and toxic waste from the ocean on your food 🤡
Just tested this method. I definitely will keep saving the drippings and using that fat in butcher paper, but beyond that, I’m going back to the tried-and-true classic approach.
All I'm going to say is if you want to take your brisket up a notch, whatever recipe you use, try placing a pork belly on the upper rack to let it baste the brisket. I knocked it out of the park today on the brisket and got great bacon in the process.
My Cookshack FEC100 has multiple racks and I do what I call rain smoking. I will do a couple of pounds of bacon or pork belly on an upper shelf and brisket or prime rib or whatever next shelf. Ribs from prime rib next shelf and maybe some Brussel sprouts or whatever on the last shelf. It's all up to your imagination, but makes some awesome bbq without multiple cooks. Love my FEC100
I do my brisket on an offset reverse flow Lang using post oak for around 5 or 6 hours. Since I'm getting too old to tend a stick burner long periods of time on the larger briskets I'll put it in my MAK 2 star general to finnish. It holds temp perfectly and I can get some sleep. It also has a remote I set on my nightstand with an alarm to let me know how things are going or if there's an issue. Briskets come out perfect every time.
ive found that reverse flows (as well as anything with a large deflector. like most verticals, and offset style pellet smokers) impart a less-than-optimal texture due to the radiant heat from the deflector.
Which is why I start it on my stick burner.By the time I pull it from the stick burner It's already absorbed all the smoke it's gonna absorb. You could even finish in the ovenand you won see a drop in quality. Not only that my MAK is more accurate than any kitchen oven. Most people are unaware of wide temp swings of your kitchen oven. + or - 25 degrees are common.@@waynegranzin3824
Interesting process. But I'm puzzled on the paper wrap PLUS full foil. Why use butcher paper at all if you're going to seal the meat in foil? Paper allows SOME breathing/evaporation, preserving bark, while foil seals moisture in, speeding cook, creating moist BBQ but with a less pronounced bark. Am I missing something? I think we're overcomplicating these cooks. SPG, smoke until bark is firm, paper wrap, cook until probe tender, usually around 200+ f. Rest. Eat!
That's exactly what these type of channels and even celebrity (pseudo or legit celebrities) do with cooking. They overcomplicate things. Get a standard brisket and come on down south to any pull-behind smoker on the street corner, guarantee you'll get a simple straight forwards 2 step smoke that produces great brisket that's more tender than that.
@@Swearengen1980 this is the only correct response I’ve seen. Although I’m sure this brisket turned out fine. There’s nothing traditional Texas bbq about this. From the rub to the pellet smoker. And he used way too much pepper lol come visit central texas and we will learn ya up!
Nice as this video is, it makes me sooooooooo happy I smoke my briskets on a Weber kettle grill, get to sit out side, drink beer all afternoon, listen to the ball game, finish with 2 hours covered with foil in the oven...
My experience is limited as a New Yorker (although you'd be surprised how great a BBQ city NYC actually is) but one of the best brisket I've ever had was when Hutchins was at Big Apple BBQ Block Party several years back and they were double wrapping and had a 3 block long line, it seemed to work
This... it's Aus Wagyu so it might render at a slightly lower temp, but it still visibly not where it should be. Also, the smoke ring is just not there. So it's already substandard using a very high quality cut. This method would likely be a failure on a random choice or prime packer. So I completely agree... Don't cook your brisket this way.
Smoke ring means absolutely nothing btw. It has to do with how fast the meat reaches 140. If you start with a frozen brisket and thaw it while cooking, you can get an inch thick ring, where if the brisket is close to room temp before starting your ring will be smaller.
@@Syst3m04 yep, and this one basically didn't exist and looked more like a roast. Everything I have messed up smoking meat and it looks Grey like this it has not tasted nearly as good.
@@Syst3m04 I agree, the smoke ring is purely aesthetic. This is why I pointed out the fat cap. Beef fat typically renders around 130-140F. Collagen around 160F. If we aren't seeing even a remotely rendered fat cap it's a sure bet the internal collagen hasn't even begun to break down. The bite is going to be chewy and unpleasant, the texture likely dry.
I've always smoked my briskets on the offset for 5-6 hours at 250 with pecan and apple wood then spritzed with ACV, wrapped in butcher paper and then into the oven at 225-250 overnight. Pull at 203 internal temp. Rest for 2 hours then cut and serve. I've had them take anywhere from 10 hours to 24 hours depending on the size of the brisket. Stall times are always different so don't panic if it stalls for 2 or more hours.
65c (150 f) is too low... that is why after 16 hours of cooking it did not pull easy. And you need a rack to prevent brisket from swimming in liquid. Try 2 hrs max smoke low temp, then at 220f (110 c). Paper Wrap when brisket hits stall temp 165f ( 75 c)...same temp... remove when hits 202f (95c). Put in insulated box 2+ hr.
I start at 250 about 5 PM. Let her run until 165 using the meater to monitor. Around 3 or 4 am, she stalls at 165 and I wrap her up. Then I put it in the OVEN at 250 - 275 (stable heat) and get her slowly up to 205 monitored by meater (love that thing). When I stick in a probe and shes like butter, I put it in an insulated box and let it rest between 180 and 145 (145 it goes back in the ovenat 225, 180 it comes out) and keep that up until I rest it about 4 pm the next day (or earlier if your guests are starving).
Love the concept and think it should work perfectly. I will try it. The last few hours of the brisket rest means everything if serving grill to table. Please don't forget you can do all of this ahead of time, vacuum seal, and serve at a later time with zero loss in texture or flavor.
This makes perfect sense. I've used a sous vide for many things...including a 17lbs brisket I smoked at 250°F for 4 hours and vacuum sealed and placed in the sous vide at 145°F for 60 hours. I then returned to a 200°F smoker for about an hour. It was an amazing brisket. Your brisket looked fantastic! Great job.
If you haven’t tried a whole turkey yet you must. Life changing. Dry brine the turkey for a day. Then vacuum seal it in bags that expand big enough for turkey, watch for punctures. Freeze a lil olive oil ahead of time and seal in bag with turkey to confit. Sous at 145 then finish on a hot grill or smoker.
Great content, but the brisket looked tough, slightly. Maybe because the internal didn’t hit the obligatory 203 degrees. I still prefer wrapping at 175, then up to 203, and resting until 145 before slicing or refrigerating in the butcher paper and saved for the next day to slowly bring up to 150 to slice and eat. It’s a fun hobby.
Well and with Wagyu there's so much fat marbling that you really need to take up a few degrees past what you would with a lesser fat content brisket so that it all gets good and rendered.
I love the simplification of Smoke Trails BBQ's method. For any American bringing this method back to the states (or elsewhere using a pellet smoker), trying to replicate on a pellet smoker, this will work, but won't impart enough smoke flavor at the listed temperatures. Pellets don't make much smoke above 225F. You likely want to be at your smoke setting if you have one or 225F or below if you don't. You can run that for the "4 hour" period, but might want to extend it, or extend the "2 hour" period, which should will work fine at the suggested 275F. Smoke Trails BBQ went to an internal temperature of 170-180F for the end of the "2 hour" period, which is just past the stall and where you start building nice bark. So you could do it for a set time period of time as shown here, or hold out until the temp gets there. But what I really love about this is the part where you just hold the temp for 10-16 hours to finish out rather than waiting to hit the magical 203F final temp. After doing ~10 briskets, timing where it's going to finally finish is the absolute worst if people are counting on you. Give yourself a 20-24 hour window and follow this method and I think you're golden (trying it myself right at this moment now). Best of luck everyone.
Haven’t caught one of your videos in months, finally got a day off where I can just relax and catch up with a few of my favourite cooking channels. Glad to see you’re still going strong, cheers from Canada 🇨🇦
My tragger smokes at about 160F and not a lot of smoke. So, a light trim, season and on smoke in the evening till morning (8-12 hours). Get up and foil wrap it with a cup of bullion broth; back on at 250F (typically 4 hours) till internal temp is 195-200F. Then drop it in a cooler with crumpled paper or towels for 1-6 hours (whenever ready to serve). Only complaint is sometimes too tender and slices fall apart so, it all gets chopped.
Good job but I did double take when you said to slice it thin. As a Texan, we do 1/4-1/2 strips. Even when thick they should separate with a slight pull.
Great video and interesting method! I would suggest lightening up on the pepper just a little so there is more smoke exposure to the meat. In my experience too much rub acts as a "shield" against the smoke.
Smoke trails also usually uses an offset smoker, which has a high convective heat, so it's going to cook much differently than the electric wood chip smoker.
Video saved! I have this type of smoker from Fasanio and never cooked meet like that in it. I use it for true smoking of meet and fish. 65 deg? It means the meat never reached 95. Ok, will try. Consider first 2h at temp max 60 deg. At higher temp smoke stops penetrate meat.
If you ever want to try another long-cook method, this is what I do: I smoke on as low as my pellet smoker gets (~185 to 200F) for 7-8 hours. After that, i vaccum seal the brisket with some smoked duck fat and sous vide at 185F for 12 hours. Then I remove from the vaccum bag, pat dry and smoke an additional 30-60 minutes at 250F to reestablish the bark before serving. Results in an incredibly juicy and tender brisket!
Some great ideas here. I'm gonna steal some of that. LOL. Your method is similar to mine. I smoke it for 10-12 hrs at 160-180F. When it hits the stall temps (~160-170 degrees), I just wrap it in a roasting pan and foil. It's similar to other folks' "steam" method, but I don't dilute the flavors with water. I usually serve after resting for a couple hours. But I like, your method of doing a final smoke to re-establish the bark.
I tried it this weekend, based solely on time, and my prime brisket came out pretty meh. I will try it a second time, now that I watched the original video, and will shoot for an internal temperature of 190 before moving to the hold temperature in the oven. I also need to temp-check my oven to ensure the 150 I set it at is actually 150 in the box. I REALLY want this to work.
I am guessing yours was chewier than you liked? I do not think the temp of the meat gets up high enough. Pulling 185ish then bringing it down to 140ish over a long period of time is no longer cooking the meat. It is now staying in a warmer with water underneath. Maybe pull meat about 200* and it will work as all the fat that makes it chewy will break apart.
Used my Pit Boss 1150 Pro Series. Came out excellent. Shortened time at end to 8 1/2 hours because my lowest temp setting is 180 degrees. Otherwise great recipe.
I do this all the time - take the brisket to 190f(88c) internal then wrap in tallow/paper and sit it in an oven over night at 195f (90c), in fact you can hold it at this temp for many many hours without it overcooking or drying out. Perfect for when you have time the day before you want bbq but not the day itself.
I was taught to dry brine with just salt for 24-36 hours then add black pepper but only about 1/4 as much as you used. Then smoke it at 165 for 8 hours, pull it out & wrap it & put it back in at the same temperature for an additional 10 hours. It always comes out perfect. Having that much pepper doesn't allow for the meat itself to get as good of bark as it should since it is too protected by the pepper.
Fleur de sel - Flower of salt - French sea salt , interesting choice for brisket I love that salt but never used in BBQ before Been working fine dining for years
You don't have to wait at all if you use a binder like olive oil or mustard. The only reason you wait is if you want the brisket to sweat, so the seasoning has something to grab a hold of. As far as binders go, I've NEVER noticed any flavor imparted by the binder itself.
Great simple video, I like this method. Many seem to say to let the meat rest after you pull it out of the smoker. I think though with it in there for the total time, 4 + 2+ 10 @ 16 hrs., it has had it's time to rest! I will try your method and add a couple extra spices to just to give it that extra kick!
I have tried this method with a cheap brisket recently, after seeing the original video that Smoke Trails BBQ did (go and watch that video), and it was one of the best briskets I have had.
I just smoked a brisket this weekend in a Masterbuilt cabinet. It was the first time not doing it in a Kamado Joe. Took much longer than my normal briskets, but the flat was still dry. I'm going to try to sous vide my next one, but I will keep this method in mind for the brisket after that
@@wardad5628 I did, but I think I did it wrong. I was watching Smoke Trails and he brought up a great point. Yeah, I'll smoke the brisket to 203, then wrap it and put directly into a cooler. No one ever reminded me about carry over heat until he did. Is that the reason my briskets always suck? We shall find out
Charcoal. Lump. Wood. All you need if you know how. All this is getting something simple, something complicated. Stick to the basics. Learn. Technology wont help you if you don’t know how to do it using the above items. Just my 2cents. Love your channel, Love your teaching and have learned many valuable things here. You are awesome! I will keep watching and recommending you to all my friends!
I actually tried this shortly after Smoke Trails released this video. Long story short, it works. Here's how my cook went: Brisket: 15.8 pounds (pre-trim), choice grade, Sam's Club Rub: 8 part 16-mesh black pepper, 3 part kosher salt, 3 part Lawry's, 1 part granulated garlic Trim: Standard brisket trim with aero shape Smoker: Camp Chef PG24SG pellet smoker Pellets: Bear Mountain 50/50 mix of oak and hickory in the hopper, Bear Mountain maple in a smoke tube It was smoked fat side down on the upper grate at the 220F High Smoke setting until it was time to wrap. Wrapping occurred nine hours into the cook when the fat cap was sufficiently rendered. Instead of butcher paper, I went with a foal boat and had the brisket fat side up. I pulled the brisket at 190F internal and immediately wrapped it in tallow-soaked butcher paper. That was placed on a wire rack (fat side up) inside a pan with half a cup of water in the bottom. A double layer of heavy duty foil sealed the top. It was probably in the oven for 16 hours by the time I sliced it. To keep the air temp in the 150-160F range, I actually had to set my oven to 125F.
In Texas we like to see a smoke ring just on the insides of the bark when you cut into it. Live Oak is the best wood here. I have mastered my brisket by 230-240 F until internal reaches about 195 F and spritz it with apple cider vinegar every hour or so. Then let it rest in the tallow butcher paper in an ice chest for 4-5 hours. This will ensure the juices don't all drain out as soon as you cut into it for serving.
Food scientists at Texas A&M have proven conclusively that smoke rings mean nothing regarding quality or quantity of smoke in a brisket. This is just another of the barbecue myths.
I ate this tonight and for some of the obvious critics calling for using a discount piece of meat instead of a wagyu, i used a $30 - 7 lb brisket and it literally fell apart. I’m new to the craft, and this was my second ever brisket cook but it blew me away. Only thing I changed was moving the 10 hours to a 16 hour cook at 170 in my oven since it was overnight and I didn’t feel like getting up every four hours to fuel my offset. Great recipe @smoketrailsbbq and @pitmasterx
Definitely overcooked if it's falling apart, way too long for 7lb that's a tiny brisket, maybe you cooked just the flat and not a whole packer? Either way if you enjoyed it good on ya, cheers
Looks good but I like my brisket with a badass smoke ring and a lot of smoke flavor. I like mine to pass the pull test and be a bit more tender. I usually take them out at 210 degrees Fahrenheit.
Food scientists at Texas A&M have proven conclusively that smoke rings mean nothing regarding quality or quantity of smoke in a brisket. This is just another of the barbecue myths. But you're dead on with the pull test. Too hard to pull means the brisket is undercooked - as this one definitely was!
I’m from Texas and I’ve never heard of smothering black pepper on my brisket either. When did that become a thing? Everyone keeps saying smoke your brisket for 12- 16 hrs. You go right a head and smoke that 10-13 # brisket for 16 hrs, especially at 275 -285 degrees and it will taste like rubber. Get your smoker up to temp 225 degrees or until you see white smoke and NOT GREY SMOKE( Grey smoke of death ) . Smoke that brisket for 1.5 hrs per lb. when choosing your brisket make sure it doesn’t exceed 13 lbs. Any bigger than that and it’s a gamble if you get it to cook evenly throughout the center. I just smoked a 10# brisket for Xmas but had to cut about 2#s off it because one side looked like a beach ball. I’ll use that 2 # block of brisket in a slow cooker for something else. So my 8# brisket took 12 hrs at a steady 225 degrees and it had a perfect ring on it. I’d hate to turn my temp up to anywhere near 275. At that temp you start to burn the outside of the brisket before the inside even starts to cook. That’s been my experience anyway.
I saw this video today and decided to try this method today. I will find out the results when the brisket is ready at 6am. I do like your smoker. Best design around so far. I wish they sold it in the states.
The brisket came out awesome. Was almost a set it and forget it type of deal. The texture was a bit different from the normal cooks. Maybe it was the last minute choice between the only 2 brisket the market had at the time. All in all, it was very juicy. I enjoyed it as well as my wife, kids, mother and my buddy and his kids. I cut it open as soon as I pulled it off the smoker and it still retained all its juices.
Brisket smoker here (I live in Texas) let that salt dry brine for a bit 6-8 hrs or over night before smoking. The salt will soak into the meat and allow for it to have some depth to the taste.
@Shaun No that's not true at all, thermodynamics doesn't work that way. If the meat reaches the same temperature than it's surroundings then there will be no heat gradient and therefore no heat transfer; unless this butcher paper is some kind of magical one way energy barrier! This is the reason sous vide works; you can leave the meat in the water bath indefinitely and it'll never reach a higher temperature than the rest of the water. The density of the surroundings makes no difference to this as all that does is slow the transfer of energy but it'll still go both ways.
@Shaun I believe you have a fundamental misunderstanding of the laws of thermodynamics; as well as barbeque in general. To start with, I'm pretty sure you're confusing specific heat capacity with density but it's often fair to say materials of high density have a high heat capacity. This doesn't mean that they can get hotter than their surroundings, however, it just means they can absorb more energy which is a fundamentally different thing. Meat has a far higher specific heat capacity than air so it can absorb more energy, but it also means it absorbs far more energy before the temperature increases. If, for a second, we assume you're correct, where do you see the limit? If you left food in the oven forever would it just get hotter and hotter forever? No, because it would reach equilibrium... which is equal to the total energy in a system. If your food catches fire it'll heat up sure, but that's due to a chemical eaction. The thing that annoys me most about your comment is that if you'd ever actually cooked some meat in a smoker you'd know that it stalls after a while and takes forever to reach target temperature. This is actually due to evaporative cooling but it just goes to show how bodies in a system will attempt to equilibrate. The reason water is used in sous vide is purely because water holds more energy and hence can transmit heat more efficiently, thus providing more even energy transfer. A temperature controlled oven would do exactly the same thing just a lot less efficiently; in fact there are devices like the Anova Precision Smart Oven that do exactly this. As it turns out, the reason things in an oven can actually reach higher temperatures is nothing to do with air convection at all. It's radiative emission from the element and black internal walls.
@Shaun fair enough you did mention the heating element now that I reread it but you tried to link it to density instead of added heat radiation which doesn't make any sense. You continue to confuse temperate and heat energy plus you're still going on that weird density/insulation tangent that makes no sense. You do you, I'm sure your restaurant is doing fine.
Salt is for flavor; pepper is for spice (softened by cooking) and setting the bark. In Texas, I always get a chuckle out of those from other States that look at our briskets and think that they are burnt. Yep, they're black but they're not burnt.
I have doner this method twice and just today. my finished brisket is dry and I am so disappointed. I think I did the final phase at 11 hours or so, instead of 10. I got my oven down to 160 or so (as low as it would go). Not sure what happened.
I imagine this would cook the brisket well but if you steam, you aren't going to get the same bark or smoke ring. Looks good but strictly judging this book by it's cover I would rather have a little more of a Texas style brisket. It just looks like it doesn't have much smoke intake.
Smoke ring comes from how cold the surface of the meat is when the smoke starts to hit. So yeah, the steam (and the type of smoker) mean he'll probably never get a good ring, but seeing as how the ring is purely cosmetic and has nothing to do with flavour it's not really a problem. Steam might ruin the burnt ends but when you consider how much moisture you're locking in when you wrap a brisket anyway it's probably not the deal-breaker you think it is.
These types of smokers just don't really produce much of a smoke ring. You need a flame to produce the right gasses to create the chemical reaction. It's cosmetic but can be simulated with curing salt.
Food scientists at Texas A&M have proven conclusively that smoke rings mean nothing regarding quality or quantity of smoke in a brisket. This is just another of the barbecue myths.
@ryanherrrrr exactly what I was thinking. When he pulled it apart it looked like a rubber band snapping! Fat wasn't close to being rendered. I think he could have been a bit more honest about the results. That brisket was a 2 out of 10. What a waste of a wagyu.
@@hessranch Food scientists at Texas A&M have proven conclusively that smoke rings mean nothing regarding quality or quantity of smoke in a brisket. This is just another of the barbecue myths.
Making great brisket is mostly about not making mistakes! In the end, it's just meat, heat n' seasoning....unless you do something stupid, it generally comes out great and frankly, each brisket is a bit different. I bought 8 briskets from the same store coming from the same ranch and they were all done the same: 2 were good, 4 were great and 2 were amazing...just comes down to the cow!
I've settled on 6hrs @180 6hrs@205 and 4hrs @ 245 wrap it at an internal of 165 and Pull it at 192 internal temp, leave it wrapped and rest for 4 hours. It just never fails so its hard for me to change it up now.
Rick Greathouse here in North TX. I like the idea of the method. I did not see a smoke ring which can be hard to get using a pellet smoker. Being from Kansas City and living in TX for 30+ years you really expect to see at a min a small pink/red smoke ring. It can be done with a pellet smoker. I think I will try the method, I like using the drippings vs purchased beef tallow as an option.
Food scientists at Texas A&M have proven conclusively that smoke rings mean nothing regarding quality or quantity of smoke in a brisket. This is just another of the barbecue myths.
@@PITMASTERX I agree, but I don't think I ever seen you cook a A bad brisket yet though. I haven't cooked 1 all summer with the joe biden inflation. brisket is just so high $$$ in the states. so now I just drule of your briskets when you cook 😆🤣😂. It's always a pleasure watching you bbq!!
gave it a thumbs down so many wrongs lol. adding water and putting foil over a paper wrapped brisket WTF....... no smoke ring also. that smoker is junk
My only question is , how do you steam for 10 hours at 149 degrees? Last I checked, water boils at 212…I would try it but I have never seen a pit master that doesn’t have a finish temperature below 203…
It's a nice piece of meat and it will be tasty almost any way you make it, but it looks more like an oven (under)baked brisket than a smoked Texas BBQ style brisket. I'm all for letting the brisket ride 10-12 hours at 145-150f at the end of the cook, but this should come AFTER the fat has rendered and the meat is as soft as butter (i.e. 200-210f).
This is interesting because I was thinking about doing a brisket similarly but instead a 4-10-2 really. 4 hours of smoking, 10-12 hours of sous vide, and 2 hours of high heat to give the bark a little bit of a crust.
Howdy. Looks delicious friend!! Traditionally, we use a binder in Texas, e.g. mustard, oil or maybe Worcestershire sauce before putting on Salt, Pepper, Garlic.
Thank you, Sir, for stopping me from wasting my time. I was at the beginning of this video and I saw your comment in the comment section. I immediately ended my viewing. No ring, no viewing. Moving on.
Everytime I steam the meat the bark falls off... Everytime I just wrap light and let rest the bark is amazing and meat is super tender. I'm always afraid to spend two days just to find out my bark is wasted!
I agree 100% I wasn’t sure I wanted to comment because I didn’t wanna sound like I was being negative but towards the end of the video when they showed the other guy taking a bite of what looked to be the flat it looked at like it had a good amount of tug. There was also a slight bit of pull when the cook ate his brisket as well. That said I did enjoy the video and really enjoyed the channel. I’m sure taste wise to brisket was absolutely delicious. 👍
The difference I see is no smoke ring, which is odd being it was done in a smoker. And viewers need to keep in mind, this is a wagyu brisket. Cost is probably around twice of a choice brisket.
Smoke ring is not there because the brisket is heated with electric heat. A “smoke” ring is nothing more than carbon monoxide. It’s not the smoke itself making it change color. Sorry to burst your bubble.
@@Seattlefty I've gotten smoke rings with an electric smoker. They were very thin smoke rings compared to the ones you get from an offset, but still they were there.
Food scientists at Texas A&M have proven conclusively that smoke rings mean nothing regarding quality or quantity of smoke in a brisket. This is just another of the barbecue myths.
Thank you for sharing this technique; I enjoyed the video. What I loved most is everything was simple to understand, you did not spend a lot of time trimming fat and trying to get a perfect looking Brisket. You did not spend a lot of time checking the internal temp of the Brisket and indicating at this temp do this and at this temp do that; your focus was on the temp set on the cooker and time. Many people watching this video didn't seem to understand that the smoking period was during the first 4 hours. I also gather that you did not spend a lot of time spraying the Brisket because of the amount of fat that you left on the Brisket and the using of the dripping during the wrapping process. When I do this technique, I will insert my MEATER Block Thermometer, once it is wrapped and returned to the smoker. I believe I will remove it once it reaches 190 and let in rest in a cooler until it reaches 145. Any advice, from anyone, will be greatly appreciated; but please don't be a dick, I'm just trying to learn. Thanks again.
the final 10 hours at 150 does not steam anything. water steams at 212 degrees. You can see in the end the pan that had all the juice in it, it was fat and literally all the water that you poured in at the beginning. None of the water evaporated. Your brisket didn't render enough because there was not enough heat. How do you get a brisket up to finishing temperature if the finishing temp isnt above the ambient temp? It's interesting, but it needs to be tweaked. Plus you used australian wagyu. You could have done that brisket hot and fast in 1/3 the time and it would of been better.
Used this method. And my wife said, I should open a restaurant.
Awesome 👌
CS~\_______○`~? |========^《\Shhh... Ten Years After',lumpy doesn't want to smagma the rihlfoks
Did you use an electric smoker?
That be some tough looking brisket it isn’t tender at all just a bit juicy from the liquid drippings this method is bad lmao
Sorry man but your wife has poor taste lmao
My dad does his brisket at 225 until it gets to 170-180 then wraps it with paper and turns the temp up to 275 and cooks to 200 and pulls it. He then wraps it in towel and puts in a cooler. The cooler I pretty much perfect for the brisket, it’s a longer shorter cooler that he drilled a small hole In the top of to check temp, he’ll slice it once it gets to 150 and it’s like butter.
Spot on! The perfect way to do it!
Well..that's how you are supposed to do it
Thank you for your tips and help on how to properly smoke a brisket, I appreciate you. ❤
🤌🏼perfect
1:31 1:31
Amazing video. Amazing brisket! I really like how you adapted and simplified the technique so a home cook could easily follow it and get great results. Many thanks for the shout out!
Smoke trails bbq himself. Hell yeh.
Thanks to your inspiration, I have an idea for dinner tomorrow!
Awesome Vid 👌 What was the final core temp im guessing arnd that 203f mark ??
YOU DESERVE ALL THE SHOUT OUTS YOU GET ... IM GLAD HE FOUND YOU ... U 2 DO A SHOW TOGETHER!
I am glad your techniques are getting recognition. Someday, someone will start a bbq joint in Austin, pulling briskets
in the 160's or 170's F before holding some 16 hrs or so and claim ownership of the technique. Kudos to this channel for giving
you credit.
I usually do the opposite of this. Low temp about 200F for like 8 hours, Wrap, and then bump the temp up to 250-275F to finish it off; about another 6-8 hours. Comes out great
Yeah you can do a heavy smoke for all day and run it in the oven at a consistent temp over night. Trust me when I say you will save yourself so much stress and time if you just let it go all night on low on the oven after giving it the attention for 8 hours. Basically you go 3 hours at 250 to 275 hard smoke(not bad, just good consistency: blue smoke) comes from a clean fire solid burn and you achieve this by not opening it up even for a split second. Next you open it after that time and spray with 50/50 pickle juice/sugar water 10/90 ratio, every 30 minutes until you hit 180. You hit that and you just wrap it with butcher paper(dry), and you let get to 200 then rest for 6 hours. Perfect brisket every time also make sure you add more salt that this guy and less pepper, 50 /50 is the ratio. That was like 10 salt to 90 pepper. Enjoy this recipe trust me. And please use a decent offset smoker you will be grateful. Fuck traeger
thats great. but that's simply a different way of cooking. and has nothing to do with this video
@gregoryhouser3950 do you rest it in a insulated box?
@@Denverb5818 I'm trying this right now. Good looking out on the pickle juice idea
@@waynegranzin3824it’s always 1
I am sure this brisket was delicious, but... I am a born and bred Texan, and in NORTH CENTRAL Texas, Hickory is king. And it needs to be Green Hickory. Hickory is not exclusively used in this area but more so than not.
Central Texans prefers to use Post Oak/Oak, West Texas uses Mesquite and Pecan. Other areas vary in their wood preference. All these are good and I have tried them all, but Green Hickory is my fav! I smoke on a traditional pit--wood burner tank/trailer smoker given to me in 1993. Next to my salvation from the Lord Jesus, my smoker is the best gift I have ever received.
Having spouted my opinion, This was a great video, looked fabulous, editing magnificent!
No need to get rid of the extra butcher paper. You can use it as a firestarter! I like to cut them into strips, roll them up, put it in the fridge to cool and let the soaked fat solidify, and then ziplock em for later :)
I know I tell my guys not to toss the bacon paper from shingled bacon cases(I work in a high volume resort) you can get a fire up quick with those they burn like candles. Perfect to get lump charcoal going and it smells good lol. If you have enough you can get a raging fire to start wood or coals.
Terrible science if he is really trying to make a point about his cooking method.
Native Texan here... my man's black pepper game is spot on.
Other techniques are debatable.
Hello from Canary islands...very good method. Here we don't do brisket but short ribs or the entire ribs:
25-30 minut in a pressure cooker
10-15 minut at 240-250°c in the oven with some broth or water and some tallow.
And from now on...1-2 hrs, cover with oven paper and aluminium Foil and some broth or water and tallow at 60°c
No crap a Wagyu brisket will be amazing. Do this with an economical brisket.
I knew I couldn't have been the only one thinking this
Choice brisket from Walmart
I am so done with Wagu brisket videos. Stop posting them, we know how a Wagu brisket turns out, THAT'S WHY IT'S A $500 PIECE OF THE CHEAPEST CUT ON THE STEER. ENOUGH OF THIS BS ALREADY
EH, AUSTRALIAN WAGYU ... HAD IT IN BRISBANE ... WASNT IMPRESSED. JUST GET THE JAPANESE
As mention on an earlier comment, I have tried this method with a cheap brisket recently, after seeing the original video that Smoke Trails BBQ did (go and watch that video), and it was one of the best briskets I have had.
Thank you for the video. Just smoked my first brisket and used this method. The results exceeded my expectations and impressed my family.
During my brisket phase, I tried all sorts of variations on a theme. the reason that Louis Mueller, Blacks, Franklin, La Barbeque, Snows all have amazing brisket is that they don't mess to much with the recipe.
Salt N Pepper, approx 250F for 12 to 16 hours sometimes you crutch 3/4s the way through. every hour or so moisturize the bark spray apple cider vinegar, mop with beef juices, etc.
Cardamum and himalayan salt have no place on a texas brisket.
So your own recipe? Hoping y'alls don't get any Snow this year 😂
@@mamixon100 me too.
I'm not claiming to know better than everyone. but after 20 years of making brisket at home for family events, I always tell people to watch thIs series by Aaron franklin not because i think he has stumbled on magic, but because he has distilled the basics of texas brisket into the simplest of concepts.
ua-cam.com/play/PLJXFUkVvL7g4-ic-vMvL0VYovXzAQ3EUu.html
The recipe in this video is a good one and that brisket looks good. snobs will look down at the smoke ring and how long he crutches. if you can spend the time that's good enough. if it tastes good, that's even better. it's really a food love thing. After all this talk, I'm going to Louie Mueller's this weekend
@@mamixon100 Didn't one of the former pitmasters at Franklin say he never, even in his time at Franklins, ever made a brisket that was just salt and pepper? Pretty sure they also use Lawry's.
Himalayan salt has no place in a kitchen, period. Know why it's pink? Because it contains rust. Yummy!
Are you brain dead ?, pink salt contains trace minerals needed by the body, iron is needed by the body. Keep sprinkling microplastic and toxic waste from the ocean on your food 🤡
Just tested this method. I definitely will keep saving the drippings and using that fat in butcher paper, but beyond that, I’m going back to the tried-and-true classic approach.
Excellent
All I'm going to say is if you want to take your brisket up a notch, whatever recipe you use, try placing a pork belly on the upper rack to let it baste the brisket. I knocked it out of the park today on the brisket and got great bacon in the process.
i generally do a pork butt or 2 when i do my brisket always have them over the top of the briskets
Noice
Yeah that sounds great!
My Cookshack FEC100 has multiple racks and I do what I call rain smoking. I will do a couple of pounds of bacon or pork belly on an upper shelf and brisket or prime rib or whatever next shelf. Ribs from prime rib next shelf and maybe some Brussel sprouts or whatever on the last shelf. It's all up to your imagination, but makes some awesome bbq without multiple cooks. Love my FEC100
"take it up a notch", "game changer", nobody ever uses the cliche's anymore...
Smoke trails deserves so much more supporters. Everything he puts out is great!
I do my brisket on an offset reverse flow Lang using post oak for around 5 or 6 hours.
Since I'm getting too old to tend a stick burner long periods of time on the larger briskets I'll put it in my MAK 2 star general to finnish.
It holds temp perfectly and I can get some sleep. It also has a remote I set on my nightstand with an alarm to let me know how things are going or if there's an issue.
Briskets come out perfect every time.
ive found that reverse flows (as well as anything with a large deflector. like most verticals, and offset style pellet smokers) impart a less-than-optimal texture due to the radiant heat from the deflector.
Which is why I start it on my stick burner.By the time I pull it from the stick burner It's already absorbed all the smoke it's gonna absorb. You could even finish in the ovenand you won see a drop in quality. Not only that my MAK is more accurate than any kitchen oven. Most people are unaware of wide temp swings of your kitchen oven. + or - 25 degrees are common.@@waynegranzin3824
Interesting process. But I'm puzzled on the paper wrap PLUS full foil. Why use butcher paper at all if you're going to seal the meat in foil? Paper allows SOME breathing/evaporation, preserving bark, while foil seals moisture in, speeding cook, creating moist BBQ but with a less pronounced bark. Am I missing something? I think we're overcomplicating these cooks. SPG, smoke until bark is firm, paper wrap, cook until probe tender, usually around 200+ f. Rest. Eat!
That's exactly what these type of channels and even celebrity (pseudo or legit celebrities) do with cooking. They overcomplicate things. Get a standard brisket and come on down south to any pull-behind smoker on the street corner, guarantee you'll get a simple straight forwards 2 step smoke that produces great brisket that's more tender than that.
@@Swearengen1980 this is the only correct response I’ve seen. Although I’m sure this brisket turned out fine. There’s nothing traditional Texas bbq about this. From the rub to the pellet smoker. And he used way too much pepper lol come visit central texas and we will learn ya up!
Yah no reason to steam your brisket. It takes away from the pure smoke flavor and usually makes it taste more like a baked roast.
Nice as this video is, it makes me sooooooooo happy I smoke my briskets on a Weber kettle grill, get to sit out side, drink beer all afternoon, listen to the ball game, finish with 2 hours covered with foil in the oven...
My experience is limited as a New Yorker (although you'd be surprised how great a BBQ city NYC actually is) but one of the best brisket I've ever had was when Hutchins was at Big Apple BBQ Block Party several years back and they were double wrapping and had a 3 block long line, it seemed to work
Near zero fat render of the fat cap. It requires the 190+F temps for proper rendering and tenderness. Don't cook your brisket this way.
Yah that fat did not look enjoyable to eat.
This... it's Aus Wagyu so it might render at a slightly lower temp, but it still visibly not where it should be. Also, the smoke ring is just not there. So it's already substandard using a very high quality cut. This method would likely be a failure on a random choice or prime packer. So I completely agree... Don't cook your brisket this way.
Smoke ring means absolutely nothing btw. It has to do with how fast the meat reaches 140. If you start with a frozen brisket and thaw it while cooking, you can get an inch thick ring, where if the brisket is close to room temp before starting your ring will be smaller.
@@Syst3m04 yep, and this one basically didn't exist and looked more like a roast. Everything I have messed up smoking meat and it looks Grey like this it has not tasted nearly as good.
@@Syst3m04 I agree, the smoke ring is purely aesthetic. This is why I pointed out the fat cap. Beef fat typically renders around 130-140F. Collagen around 160F. If we aren't seeing even a remotely rendered fat cap it's a sure bet the internal collagen hasn't even begun to break down. The bite is going to be chewy and unpleasant, the texture likely dry.
I've always smoked my briskets on the offset for 5-6 hours at 250 with pecan and apple wood then spritzed with ACV, wrapped in butcher paper and then into the oven at 225-250 overnight. Pull at 203 internal temp. Rest for 2 hours then cut and serve. I've had them take anywhere from 10 hours to 24 hours depending on the size of the brisket. Stall times are always different so don't panic if it stalls for 2 or more hours.
65c (150 f) is too low... that is why after 16 hours of cooking it did not pull easy. And you need a rack to prevent brisket from swimming in liquid. Try 2 hrs max smoke low temp, then at 220f (110 c). Paper Wrap when brisket hits stall temp 165f ( 75 c)...same temp... remove when hits 202f (95c). Put in insulated box 2+ hr.
You sound like you grew up next door to me 👍👍
I start at 250 about 5 PM. Let her run until 165 using the meater to monitor. Around 3 or 4 am, she stalls at 165 and I wrap her up. Then I put it in the OVEN at 250 - 275 (stable heat) and get her slowly up to 205 monitored by meater (love that thing). When I stick in a probe and shes like butter, I put it in an insulated box and let it rest between 180 and 145 (145 it goes back in the ovenat 225, 180 it comes out) and keep that up until I rest it about 4 pm the next day (or earlier if your guests are starving).
That is the best way ever!!!
Real experts don't wrap until bark is set
Love the concept and think it should work perfectly. I will try it. The last few hours of the brisket rest means everything if serving grill to table. Please don't forget you can do all of this ahead of time, vacuum seal, and serve at a later time with zero loss in texture or flavor.
This makes perfect sense. I've used a sous vide for many things...including a 17lbs brisket I smoked at 250°F for 4 hours and vacuum sealed and placed in the sous vide at 145°F for 60 hours. I then returned to a 200°F smoker for about an hour. It was an amazing brisket. Your brisket looked fantastic! Great job.
If you haven’t tried a whole turkey yet you must. Life changing.
Dry brine the turkey for a day. Then vacuum seal it in bags that expand big enough for turkey, watch for punctures. Freeze a lil olive oil ahead of time and seal in bag with turkey to confit.
Sous at 145 then finish on a hot grill or smoker.
@@andrewengle8529 This sounds like fire 🔥 👍
Anybody say "sous vide" around a real Texas BBQ will probably get a black eye.😄
@@patrickdunavan9113 🤣....you're probably right!
@@patrickdunavan9113 I was thinking the same thing. Although, a black eye would be getting off pretty light. Lol
Great content, but the brisket looked tough, slightly. Maybe because the internal didn’t hit the obligatory 203 degrees. I still prefer wrapping at 175, then up to 203, and resting until 145 before slicing or refrigerating in the butcher paper and saved for the next day to slowly bring up to 150 to slice and eat. It’s a fun hobby.
Agree, looked a bit tough. And could still see quite a bit of fat that hadn’t yet rendered.
I was thinking the same thing. Sure a Wagyu brisket was tasty, but I don't think he got it tender
Brisket does need to hit 203. But this guy's brisket did seem under cooked
Well and with Wagyu there's so much fat marbling that you really need to take up a few degrees past what you would with a lesser fat content brisket so that it all gets good and rendered.
It needs higher temperatures to break down the collagen, just like with pork, I wrap at 177 and keep it on until 210. Stable bark and tender meat.
I love the simplification of Smoke Trails BBQ's method. For any American bringing this method back to the states (or elsewhere using a pellet smoker), trying to replicate on a pellet smoker, this will work, but won't impart enough smoke flavor at the listed temperatures. Pellets don't make much smoke above 225F. You likely want to be at your smoke setting if you have one or 225F or below if you don't. You can run that for the "4 hour" period, but might want to extend it, or extend the "2 hour" period, which should will work fine at the suggested 275F. Smoke Trails BBQ went to an internal temperature of 170-180F for the end of the "2 hour" period, which is just past the stall and where you start building nice bark. So you could do it for a set time period of time as shown here, or hold out until the temp gets there. But what I really love about this is the part where you just hold the temp for 10-16 hours to finish out rather than waiting to hit the magical 203F final temp. After doing ~10 briskets, timing where it's going to finally finish is the absolute worst if people are counting on you. Give yourself a 20-24 hour window and follow this method and I think you're golden (trying it myself right at this moment now). Best of luck everyone.
Haven’t caught one of your videos in months, finally got a day off where I can just relax and catch up with a few of my favourite cooking channels. Glad to see you’re still going strong, cheers from Canada 🇨🇦
Excellent enjoy your time off
My tragger smokes at about 160F and not a lot of smoke. So, a light trim, season and on smoke in the evening till morning (8-12 hours). Get up and foil wrap it with a cup of bullion broth; back on at 250F (typically 4 hours) till internal temp is 195-200F. Then drop it in a cooler with crumpled paper or towels for 1-6 hours (whenever ready to serve). Only complaint is sometimes too tender and slices fall apart so, it all gets chopped.
THANK YOU SO MUCH for showing us how not to smoke a brisket. You just saved all of us a bunch of time and money.
Good job but I did double take when you said to slice it thin. As a Texan, we do 1/4-1/2 strips. Even when thick they should separate with a slight pull.
10mm - 12mm
With you on the thickness! TEXAS🏁
Great video and interesting method! I would suggest lightening up on the pepper just a little so there is more smoke exposure to the meat. In my experience too much rub acts as a "shield" against the smoke.
Pepper absorbs smoke
Smoke trails also usually uses an offset smoker, which has a high convective heat, so it's going to cook much differently than the electric wood chip smoker.
two of my favorite pitmasters for the same technique tells me that it's definitely going to work! Now I have to try it
Please do
Video saved! I have this type of smoker from Fasanio and never cooked meet like that in it. I use it for true smoking of meet and fish. 65 deg? It means the meat never reached 95. Ok, will try. Consider first 2h at temp max 60 deg. At higher temp smoke stops penetrate meat.
If you ever want to try another long-cook method, this is what I do: I smoke on as low as my pellet smoker gets (~185 to 200F) for 7-8 hours. After that, i vaccum seal the brisket with some smoked duck fat and sous vide at 185F for 12 hours. Then I remove from the vaccum bag, pat dry and smoke an additional 30-60 minutes at 250F to reestablish the bark before serving. Results in an incredibly juicy and tender brisket!
Nice, sounds good
I am going to try this…sounds like a great approach
Shut the front door man!!!
I like your idea 💡
Some great ideas here. I'm gonna steal some of that. LOL. Your method is similar to mine. I smoke it for 10-12 hrs at 160-180F. When it hits the stall temps (~160-170 degrees), I just wrap it in a roasting pan and foil. It's similar to other folks' "steam" method, but I don't dilute the flavors with water. I usually serve after resting for a couple hours. But I like, your method of doing a final smoke to re-establish the bark.
Nice I Smoked one last week smoked it nice and slow took me 14 hours lol great job brother
I tried it this weekend, based solely on time, and my prime brisket came out pretty meh.
I will try it a second time, now that I watched the original video, and will shoot for an internal temperature of 190 before moving to the hold temperature in the oven. I also need to temp-check my oven to ensure the 150 I set it at is actually 150 in the box.
I REALLY want this to work.
I am guessing yours was chewier than you liked? I do not think the temp of the meat gets up high enough. Pulling 185ish then bringing it down to 140ish over a long period of time is no longer cooking the meat. It is now staying in a warmer with water underneath. Maybe pull meat about 200* and it will work as all the fat that makes it chewy will break apart.
Used my Pit Boss 1150 Pro Series. Came out excellent. Shortened time at end to 8 1/2 hours because my lowest temp setting is 180 degrees. Otherwise great recipe.
I do this all the time - take the brisket to 190f(88c) internal then wrap in tallow/paper and sit it in an oven over night at 195f (90c), in fact you can hold it at this temp for many many hours without it overcooking or drying out. Perfect for when you have time the day before you want bbq but not the day itself.
You answered my question I’ll finish it in the oven and get some sleep!
You might as well vac seal it when it hits 190 then put it in a sous vide pot for however long
OMG that brisket looks so good - raw (and even better smoked :)) - btw the pull test looked a little on the strong side, but I don't mind that.
Great video, I’ll definitely try this out
But I will wrap it at 180’
Then goes in the oven at 150’ steaming for 6 hrs
Awesome
I was taught to dry brine with just salt for 24-36 hours then add black pepper but only about 1/4 as much as you used. Then smoke it at 165 for 8 hours, pull it out & wrap it & put it back in at the same temperature for an additional 10 hours. It always comes out perfect. Having that much pepper doesn't allow for the meat itself to get as good of bark as it should since it is too protected by the pepper.
What size briskets do you typically use for this method, and do you let it rest afterward?
Fleur de sel - Flower of salt - French sea salt , interesting choice for brisket
I love that salt but never used in BBQ before
Been working fine dining for years
I never thought to let the rub sit before flipping the brisket and doing the other side. Makes so much sense.
You don't have to wait at all if you use a binder like olive oil or mustard. The only reason you wait is if you want the brisket to sweat, so the seasoning has something to grab a hold of. As far as binders go, I've NEVER noticed any flavor imparted by the binder itself.
Great simple video, I like this method. Many seem to say to let the meat rest after you pull it out of the smoker. I think though with it in there for the total time, 4 + 2+ 10 @ 16 hrs., it has had it's time to rest! I will try your method and add a couple extra spices to just to give it that extra kick!
Looks good! Wonder how it would have turned out with a choice brisket. Maybe not as forgiving?
I have tried this method with a cheap brisket recently, after seeing the original video that Smoke Trails BBQ did (go and watch that video), and it was one of the best briskets I have had.
I was thinking the same thing 🤔
I just smoked a brisket this weekend in a Masterbuilt cabinet. It was the first time not doing it in a Kamado Joe. Took much longer than my normal briskets, but the flat was still dry. I'm going to try to sous vide my next one, but I will keep this method in mind for the brisket after that
inject the flat with tallow, you won't regret it,
@@wardad5628 I did, but I think I did it wrong. I was watching Smoke Trails and he brought up a great point. Yeah, I'll smoke the brisket to 203, then wrap it and put directly into a cooler. No one ever reminded me about carry over heat until he did. Is that the reason my briskets always suck? We shall find out
Looks fantastic. One question though, why worry about creating bark when you're going to steam it back soft again? To hold juice?
Flavor more than texture.
Charcoal. Lump. Wood. All you need if you know how. All this is getting something simple, something complicated. Stick to the basics. Learn. Technology wont help you if you don’t know how to do it using the above items. Just my 2cents. Love your channel, Love your teaching and have learned many valuable things here. You are awesome! I will keep watching and recommending you to all my friends!
I actually tried this shortly after Smoke Trails released this video. Long story short, it works. Here's how my cook went:
Brisket: 15.8 pounds (pre-trim), choice grade, Sam's Club
Rub: 8 part 16-mesh black pepper, 3 part kosher salt, 3 part Lawry's, 1 part granulated garlic
Trim: Standard brisket trim with aero shape
Smoker: Camp Chef PG24SG pellet smoker
Pellets: Bear Mountain 50/50 mix of oak and hickory in the hopper, Bear Mountain maple in a smoke tube
It was smoked fat side down on the upper grate at the 220F High Smoke setting until it was time to wrap. Wrapping occurred nine hours into the cook when the fat cap was sufficiently rendered. Instead of butcher paper, I went with a foal boat and had the brisket fat side up. I pulled the brisket at 190F internal and immediately wrapped it in tallow-soaked butcher paper. That was placed on a wire rack (fat side up) inside a pan with half a cup of water in the bottom. A double layer of heavy duty foil sealed the top. It was probably in the oven for 16 hours by the time I sliced it. To keep the air temp in the 150-160F range, I actually had to set my oven to 125F.
Sounds amazing, so its a proven concept even without the wagyu
I cooked my second brisket using 4, 2, 10 and it was the bomb.. awesome vid, thanks.
4-2-10 super easy looks amazing
In Texas we like to see a smoke ring just on the insides of the bark when you cut into it. Live Oak is the best wood here. I have mastered my brisket by 230-240 F until internal reaches about 195 F and spritz it with apple cider vinegar every hour or so. Then let it rest in the tallow butcher paper in an ice chest for 4-5 hours. This will ensure the juices don't all drain out as soon as you cut into it for serving.
YES!
Fire Smoker!
Food scientists at Texas A&M have proven conclusively that smoke rings mean nothing regarding quality or quantity of smoke in a brisket. This is just another of the barbecue myths.
I ate this tonight and for some of the obvious critics calling for using a discount piece of meat instead of a wagyu, i used a $30 - 7 lb brisket and it literally fell apart.
I’m new to the craft, and this was my second ever brisket cook but it blew me away.
Only thing I changed was moving the 10 hours to a 16 hour cook at 170 in my oven since it was overnight and I didn’t feel like getting up every four hours to fuel my offset.
Great recipe @smoketrailsbbq and @pitmasterx
Falling apart is bad. You overcooked your brisket
Definitely overcooked if it's falling apart, way too long for 7lb that's a tiny brisket, maybe you cooked just the flat and not a whole packer? Either way if you enjoyed it good on ya, cheers
OVEN?! BAN THIS IMPOSTER, WE HAVE AN INTRUDER GUYS, GET HIM!!!!!!!!
Greetings from New Braunfels, Tx 😀 Dude, BARK is the smoke ring, not the pepper!
@@paulb6991 100% agree. When he cut it in half, i was thinking "where's the smoke ring?"
Looks good but I like my brisket with a badass smoke ring and a lot of smoke flavor. I like mine to pass the pull test and be a bit more tender. I usually take them out at 210 degrees Fahrenheit.
Food scientists at Texas A&M have proven conclusively that smoke rings mean nothing regarding quality or quantity of smoke in a brisket. This is just another of the barbecue myths. But you're dead on with the pull test. Too hard to pull means the brisket is undercooked - as this one definitely was!
I’m from Texas and I’ve never heard of smothering black pepper on my brisket either. When did that become a thing? Everyone keeps saying smoke your brisket for 12- 16 hrs. You go right a head and smoke that 10-13 # brisket for 16 hrs, especially at 275 -285 degrees and it will taste like rubber. Get your smoker up to temp 225 degrees or until you see white smoke and NOT GREY SMOKE( Grey smoke of death ) . Smoke that brisket for 1.5 hrs per lb. when choosing your brisket make sure it doesn’t exceed 13 lbs. Any bigger than that and it’s a gamble if you get it to cook evenly throughout the center. I just smoked a 10# brisket for Xmas but had to cut about 2#s off it because one side looked like a beach ball. I’ll use that 2 # block of brisket in a slow cooker for something else. So my 8# brisket took 12 hrs at a steady 225 degrees and it had a perfect ring on it. I’d hate to turn my temp up to anywhere near 275. At that temp you start to burn the outside of the brisket before the inside even starts to cook. That’s been my experience anyway.
What was the internal temp at the last 10hr mark when you pulled the brisket out of the smoker?
Well done. I will definitely try this Thanksgiving week~!
I saw this video today and decided to try this method today. I will find out the results when the brisket is ready at 6am. I do like your smoker. Best design around so far. I wish they sold it in the states.
Verdict??
And???????????????????
brother please
The brisket came out awesome. Was almost a set it and forget it type of deal. The texture was a bit different from the normal cooks. Maybe it was the last minute choice between the only 2 brisket the market had at the time. All in all, it was very juicy. I enjoyed it as well as my wife, kids, mother and my buddy and his kids. I cut it open as soon as I pulled it off the smoker and it still retained all its juices.
Brisket smoker here (I live in Texas) let that salt dry brine for a bit 6-8 hrs or over night before smoking. The salt will soak into the meat and allow for it to have some depth to the taste.
here in the usa they do put that tallow in jars and sell it. lol.. good video....
That's the same alarm I use for my smoker. My favorite alarm. 🤤
How do you get the internal temperature of the brisket to 80 if you've got the smoker set to 65?
This i was question myself
@Shaun No that's not true at all, thermodynamics doesn't work that way. If the meat reaches the same temperature than it's surroundings then there will be no heat gradient and therefore no heat transfer; unless this butcher paper is some kind of magical one way energy barrier!
This is the reason sous vide works; you can leave the meat in the water bath indefinitely and it'll never reach a higher temperature than the rest of the water. The density of the surroundings makes no difference to this as all that does is slow the transfer of energy but it'll still go both ways.
@Shaun I believe you have a fundamental misunderstanding of the laws of thermodynamics; as well as barbeque in general.
To start with, I'm pretty sure you're confusing specific heat capacity with density but it's often fair to say materials of high density have a high heat capacity. This doesn't mean that they can get hotter than their surroundings, however, it just means they can absorb more energy which is a fundamentally different thing. Meat has a far higher specific heat capacity than air so it can absorb more energy, but it also means it absorbs far more energy before the temperature increases.
If, for a second, we assume you're correct, where do you see the limit? If you left food in the oven forever would it just get hotter and hotter forever? No, because it would reach equilibrium... which is equal to the total energy in a system. If your food catches fire it'll heat up sure, but that's due to a chemical eaction.
The thing that annoys me most about your comment is that if you'd ever actually cooked some meat in a smoker you'd know that it stalls after a while and takes forever to reach target temperature. This is actually due to evaporative cooling but it just goes to show how bodies in a system will attempt to equilibrate.
The reason water is used in sous vide is purely because water holds more energy and hence can transmit heat more efficiently, thus providing more even energy transfer. A temperature controlled oven would do exactly the same thing just a lot less efficiently; in fact there are devices like the Anova Precision Smart Oven that do exactly this.
As it turns out, the reason things in an oven can actually reach higher temperatures is nothing to do with air convection at all. It's radiative emission from the element and black internal walls.
@Shaun fair enough you did mention the heating element now that I reread it but you tried to link it to density instead of added heat radiation which doesn't make any sense. You continue to confuse temperate and heat energy plus you're still going on that weird density/insulation tangent that makes no sense.
You do you, I'm sure your restaurant is doing fine.
Excellent video. Fyi a company called fatworks does put beef tallow in a jar and sell it.
Interesting but would’ve LOVED to seen this using a regular Prime brisket. Wagyu is so fatty it’s hard to screw up. It always makes for a juicy video.
Coming up
Sounds like you are volunteering.
@@psracefan I have a 17lb brisket ready to go into brine for pastrami. I usually cook it smoked Montreal style but contemplating the 4-2-10 way.
best smoker you own.. by the sponsor of the video.. Overall, enjoyed the video and thought you did a great job.
I love smoke trails BBQ! I'm glad you both are on my watch list!
He rocks, hope he sees this video 😂
"so a classic Texas style brisket is all about pepper, so I'm gonna sprinkle with salt" 😂😂
😄
Salt is for flavor; pepper is for spice (softened by cooking) and setting the bark. In Texas, I always get a chuckle out of those from other States that look at our briskets and think that they are burnt. Yep, they're black but they're not burnt.
I have doner this method twice and just today. my finished brisket is dry and I am so disappointed. I think I did the final phase at 11 hours or so, instead of 10. I got my oven down to 160 or so (as low as it would go). Not sure what happened.
This is the method I use for my original avacado marinade and injection on my briskets 😍😍😍
Nice 🤩
@@PITMASTERX if you want the recipe let me know. I have not seen anything like this anywhere. I'm pretty sure I created it myself.
@@zombie777stream8 I'm pretty sure he already wants your recipe so why not show it to him?
Love your outdoor kitchen and your passion
For bbq
I imagine this would cook the brisket well but if you steam, you aren't going to get the same bark or smoke ring. Looks good but strictly judging this book by it's cover I would rather have a little more of a Texas style brisket. It just looks like it doesn't have much smoke intake.
I agree, not much of a smoke ring.
Smoke ring comes from how cold the surface of the meat is when the smoke starts to hit. So yeah, the steam (and the type of smoker) mean he'll probably never get a good ring, but seeing as how the ring is purely cosmetic and has nothing to do with flavour it's not really a problem. Steam might ruin the burnt ends but when you consider how much moisture you're locking in when you wrap a brisket anyway it's probably not the deal-breaker you think it is.
These types of smokers just don't really produce much of a smoke ring. You need a flame to produce the right gasses to create the chemical reaction. It's cosmetic but can be simulated with curing salt.
Food scientists at Texas A&M have proven conclusively that smoke rings mean nothing regarding quality or quantity of smoke in a brisket. This is just another of the barbecue myths.
Looked tough when he pulled it apart and the other guy eating the brisket looked like he had to pull a little bit to get his brisket apart. Haha.
Man, just be honest.
That brisket was undercooked and not tender. The seam fat had barely even begun to render.
@ryanherrrrr exactly what I was thinking. When he pulled it apart it looked like a rubber band snapping! Fat wasn't close to being rendered. I think he could have been a bit more honest about the results. That brisket was a 2 out of 10. What a waste of a wagyu.
I was like is it just me or is that brisket under cooked. It doesn’t look good to me. Looks dry and tough. Sorry. No offense.
There is also no smoke ring on it. Undercooked…
@@hessranch Food scientists at Texas A&M have proven conclusively that smoke rings mean nothing regarding quality or quantity of smoke in a brisket. This is just another of the barbecue myths.
Horrible technique, horrible results.
Making great brisket is mostly about not making mistakes! In the end, it's just meat, heat n' seasoning....unless you do something stupid, it generally comes out great and frankly, each brisket is a bit different. I bought 8 briskets from the same store coming from the same ranch and they were all done the same: 2 were good, 4 were great and 2 were amazing...just comes down to the cow!
I've settled on 6hrs @180 6hrs@205 and 4hrs @ 245 wrap it at an internal of 165 and Pull it at 192 internal temp, leave it wrapped and rest for 4 hours. It just never fails so its hard for me to change it up now.
Sounds like an awesome technique
Nice
When you rest for 4 hr, is that in a warmer at 150 or room temperature?
@@HenryMPittman we place the wrapped brisket in a good quality cooler to maintain the internal temperature for longer as it rests.
Rick Greathouse here in North TX. I like the idea of the method. I did not see a smoke ring which can be hard to get using a pellet smoker. Being from Kansas City and living in TX for 30+ years you really expect to see at a min a small pink/red smoke ring. It can be done with a pellet smoker. I think I will try the method, I like using the drippings vs purchased beef tallow as an option.
Food scientists at Texas A&M have proven conclusively that smoke rings mean nothing regarding quality or quantity of smoke in a brisket. This is just another of the barbecue myths.
This method isn’t anything I’ve tried but I’ve seen something like this. Seems to work fine. 🔥🔥🔥
Its takes away the risk of drying out the brisket with a core temperature that is too high.
@@PITMASTERX I agree, but I don't think I ever seen you cook a A bad brisket yet though.
I haven't cooked 1 all summer with the joe biden inflation.
brisket is just so high $$$ in the states.
so now I just drule of your briskets when you cook 😆🤣😂.
It's always a pleasure watching you bbq!!
Thanks so much for sharing this method I think I’ll go to Costco and buy a Brisket and try this method out!!!!
I'm from Texas and I worked for a man that cooked BBQ and I have never eaten a brisket with that much pepper ever
came to say the same thing lol
gave it a thumbs down so many wrongs lol. adding water and putting foil over a paper wrapped brisket WTF....... no smoke ring also. that smoker is junk
@@bradley-concrete facts, homie made a braised pepper brisket lol
Dropped the ball on this one for sure, no smoke ring, way too much pepper, looked nasty tbh
I'm glad I'm not the only one who felt this way. Who boils brisket for 10 hours??? Straight up bonkers
To me you are the best sir
..their is a lot of juice coming out the meat great
I gotta go with the foil boat and exposed top. You get the best of both worlds. Tender meat throughout and nice toothsome crust on top.
You made me hungry for brisket
My only question is , how do you steam for 10 hours at 149 degrees? Last I checked, water boils at 212…I would try it but I have never seen a pit master that doesn’t have a finish temperature below 203…
It's a nice piece of meat and it will be tasty almost any way you make it, but it looks more like an oven (under)baked brisket than a smoked Texas BBQ style brisket. I'm all for letting the brisket ride 10-12 hours at 145-150f at the end of the cook, but this should come AFTER the fat has rendered and the meat is as soft as butter (i.e. 200-210f).
This is interesting because I was thinking about doing a brisket similarly but instead a 4-10-2 really. 4 hours of smoking, 10-12 hours of sous vide, and 2 hours of high heat to give the bark a little bit of a crust.
That is a good way.
What was your Meater Probe Temp? Before you wrapped it?
Howdy. Looks delicious friend!! Traditionally, we use a binder in Texas, e.g. mustard, oil or maybe Worcestershire sauce before putting on Salt, Pepper, Garlic.
Nope. No smoke ring. Might as well stick it in the oven and make a roast.
Thank you, Sir, for stopping me from wasting my time. I was at the beginning of this video and I saw your comment in the comment section. I immediately ended my viewing. No ring, no viewing. Moving on.
pmx is so practical and kind like a retired scientist who likes to cook
As an Australian I'm always curious how much you pay overseas for our Wagyu, because tbh I see more of it on UA-cam than I do in restaurants.
$150 for one steak here in New jersey. 1 pound...
The 10 hours at 65C feels like sous vide without the vacuum? It’s around the temperature at which collagen dissolves.
Everytime I steam the meat the bark falls off... Everytime I just wrap light and let rest the bark is amazing and meat is super tender. I'm always afraid to spend two days just to find out my bark is wasted!
Wow nice brisket delicious with that black pepper bark 😋
Didn't break down the collagen with enough heat. That's why it pulled hard. No doubt probably delicious but a little hotter next time.
I agree 100% I wasn’t sure I wanted to comment because I didn’t wanna sound like I was being negative but towards the end of the video when they showed the other guy taking a bite of what looked to be the flat it looked at like it had a good amount of tug. There was also a slight bit of pull when the cook ate his brisket as well. That said I did enjoy the video and really enjoyed the channel. I’m sure taste wise to brisket was absolutely delicious. 👍
It’s wagyu. Collegen shouldn’t take much effort to render
The difference I see is no smoke ring, which is odd being it was done in a smoker. And viewers need to keep in mind, this is a wagyu brisket. Cost is probably around twice of a choice brisket.
Try about 10 times the cost
@@HVACRTECH-83 really? I never looked into it bc I'd never buy it lol
Smoke ring is not there because the brisket is heated with electric heat. A “smoke” ring is nothing more than carbon monoxide. It’s not the smoke itself making it change color. Sorry to burst your bubble.
@@Seattlefty I've gotten smoke rings with an electric smoker. They were very thin smoke rings compared to the ones you get from an offset, but still they were there.
Food scientists at Texas A&M have proven conclusively that smoke rings mean nothing regarding quality or quantity of smoke in a brisket. This is just another of the barbecue myths.
Simple and clear explanation.👍 But instead of 10 hrs it’s better to let it smoke for 14 hrs.
Thank you for sharing this video.👍
Mad scientist bbq
Definitely overseas
Just did a modified version of this for beef ribs today. Thank you for the lesson
No smoke, not rendered, tough brisket. This video should be titled “How to waste 125 bucks, 16hrs and all your pepper”.
Have you tried it? No? Then STFU
Thank you for sharing this technique; I enjoyed the video. What I loved most is everything was simple to understand, you did not spend a lot of time trimming fat and trying to get a perfect looking Brisket. You did not spend a lot of time checking the internal temp of the Brisket and indicating at this temp do this and at this temp do that; your focus was on the temp set on the cooker and time. Many people watching this video didn't seem to understand that the smoking period was during the first 4 hours. I also gather that you did not spend a lot of time spraying the Brisket because of the amount of fat that you left on the Brisket and the using of the dripping during the wrapping process. When I do this technique, I will insert my MEATER Block Thermometer, once it is wrapped and returned to the smoker. I believe I will remove it once it reaches 190 and let in rest in a cooler until it reaches 145. Any advice, from anyone, will be greatly appreciated; but please don't be a dick, I'm just trying to learn. Thanks again.
the final 10 hours at 150 does not steam anything. water steams at 212 degrees. You can see in the end the pan that had all the juice in it, it was fat and literally all the water that you poured in at the beginning. None of the water evaporated. Your brisket didn't render enough because there was not enough heat. How do you get a brisket up to finishing temperature if the finishing temp isnt above the ambient temp? It's interesting, but it needs to be tweaked. Plus you used australian wagyu. You could have done that brisket hot and fast in 1/3 the time and it would of been better.
awesome man, I like to watch that dudes brisket channel as well.