20-hour Beef Brisket: learn how to do Brisket on the kettle - and how not to do it
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- Опубліковано 7 лют 2025
- My go-to Thermometer Fireboard is now available in Europe. If you use this link (European customers only) bbqeurope.idev... I will get a commission. A great way to support my channel. Thanks folks.
My first brisket on the kettle. I planned on not wrapping, yet I did because even though I started the night before, I ran out of time. Watch out for another Brisket video soon, where I'll try a different approach.
The recipe for the Rub is from amazingribs.com: amazingribs.co...
Full temp data: share.fireboar...
Check out the Slow'n'Sear at abcbarbecue.com, German customers can order it here: www.slow-sear.de
Also of course check out Fireboard at www.fireboard.com
Sehr schön gemacht dein Video und vor allem sehr lecker präsentiert. Das Ergebnis überzeugt, da läuft mir glatt das Wasser im Mund zusammen 💪🏻
Hey Marc :-). Ja, das war schon sehr lecker, aber ich glaube, da ist noch Luft nach oben ... stay tuned :-)
Really great job! Love how we are all learning at the same time. I'm sure as you go on your brisket cooks will get better and better.
Thanks you, Robert. I was unsure if I should publish this. But I decided to, because it does capture a lot of what I love about BBQ.
I've never seen videos about cooking, but I think your videos are helpful!
about time then :-). Thank you
Great video, Florian. I totally agree with your lessons learned. In fact, I was going to suggest both those things but you beat me to it. I usually wrap when the meat hits the stall AND the rub doesn't come off easily when you scratch it. You can also bump the temps up at that point if you want to speed things along. Great job!
Hey Justin, thank you. The plan for the next brisket is already set. It's a bit of a in-between solution. Since I like the time buffer of starting and night and absolutely cherish a full nights sleep, I will wrap in the morning and up the temps to 275ish. I am also entertaining the idea of trying to start out with higher temps. But that shall be the third brisket. I cubed some of the leftovers and warmed them up in some bbq sauce. That was an awesome snack :-).
I've done it both ways. Both are great. you are basically trading bark of moisture. If you cook at 275 is really important to let it rest in a cooler for 2-4 hours.
It's the Murpyh's law..
That brisket looks fine Florian! That slow n sear does a great job..
Cheers!
Elton's BBQ-pit which reminds me, I have to do the comparison cook.
but yes, the SnS is always reliable.
Great result and props for not giving up after 20 hours :) Did you spritz/spray the brisket at any point to keep it moist?
nope ... no spritzing. And thanks ... I don't give up easily :-)
Impressive! I thought the bark would have dried out without spritzing. Can't wait to try my first brisket cook after seeing your video :)
I suggest you wrap though :-) ... and not as I said in the video after 3.5 hrs, but after the bark has set
I've wrapped pork ribs before with tinfoil and wasn't really that pleased with the result. It tasted like they were steamed :(
It's a different kind of wrapping ... pork ribs are wrapped so they can steam (which I don't like either). Pulled Pork and Brisket is wrapped tightly to reduce evaporation.
Sehr schön gemacht, Flo. Das FireBoard scheint seinen Dienst zuverlässig zu tun. Mit dem CyberQ am WSM habe ich noch so meine Probleme.
Das Ergebnis kann sich für den ersten Versuch schonmal sehen lassen. Meines war dagegen eher Hundefutter...
Hi Mario. Was für Probleme macht der CyberQ? Man muss natürlich schon sagen, dass es auch beim FireBoard nicht alles "vollautomatisch" läuft. Wenn die Lüfter zu weit offen sind, gibt's Probleme :-). Weil abkühlen kann der Lüfter nicht. Zum Thema Hundefutter: Davon war mein Ergebnis zum Glück weit entfernt :-). Ich habe es ja ganz bewusst so gemacht, um a) eine Entschuldigung zu haben, demnächst wieder ein Brisket zu machen und b) den Vergleich zu haben.
I wouldn't wrap that early as you suggested in your recap. The bark for brisket definitely needs time to set (=dehydrate slowly) completely and by that point there'll be a lot of mush which will rub off once you wrap. That won't happen if you let the bark develop nicely.
This isn't quite as important for Pulled Pork, which you pull, so you won't notice as much of the bark anyways. But a good brisket desperately needs to have a good bark, since you slice it.
I'd say the bark should take a good 6-8h to set, after which you could wrap. Usually, by then you'll be through the stall entirely (or for the most part) and wrapping plus increasing the pit temp (as you did in your cook) will accelerate the cook considerably. That plus 2-3h holding (during which the connective tissue really breaks down) will probably leave you with a cook length of about 12-14h from cooking to serving, which is pretty standard for a brisket. And you'll hit all the marks: Juiciness, tenderness and bark.
Of course, with low and slow there's always a measure of unpredictability, such as in your video. But even then, you could've wrapped about 13 hours in, I'd say.
Other than that, great video! The cook seemed successful in the end. The only way to ensure getting a juicy point is catching its doneness early, wrap and hold for a long time (during which the point will "catch up" and tenderize significantly) and use a really high quality cut of beef.
Hey. Very good point. Also fits better into my schedule as I still want to let it cook over night. Next time, I will wrap at that morning check, because the bark was awesome then already. I just have to wait a bit for the next brisket, my butcher only has so many bulls :-)