Backyard Brisket Experiment | Dry Salt Brine | Lone Star Grillz
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- Опубліковано 7 лют 2025
- In today's cook we have a backyard experiment... I wanted to see if its possible to salt brine a brisket overnight like I've done with other large cuts of beef and how it would compare to my normal Texas Style brisket. So you'll get to see this test on my Lone Star Grillz offset as I take it low and slow and cook with pecan wood. This will also be my first time cooking a brisket that was less than 9lbs and I tell you the results were phenomenal!!🤯🤯 This is a must see, I keep the recipe pretty simple but there are always a few twists!!💯💯
Also be sure to like and subscribe if you haven't already for more tips and tricks to help you level up your backyard smoking and grilling!!✌🏿👊🏿💯💯
#KillerMillerQue #lonestargrillz #offsetsmoker #brisket #blacksmokebarbecue #backyardbbq #lowandslow #texasbrisket #foodie #texasbbq #bbq #bbqporn #grilling #smokedbrisket #cooking #bbqlife #meatporn #carnivore #beef #beefitswhatsfordinner
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Thinking about dry brining because it does so well when i dry brine turkey, chicken and steak. I did dry brine a brisket unintentionally. Prepared one for a family event, ended up having it a day later and the brisket was already seasoned. It came out good n juicy, even the flat was good.
I definitely wasn't mad at the results and it was throughout the meat.💯💯
I liked the seeing the comparison. Going to try salt brining. I find your videos and style of teaching great. I really appreciate that you do longer videos and not just shorts. Thank you for taking that time. Shorts are cute but I get more out of long videos.
Sina.. I respect and appreciate your comment. Be sure that you subscribe and check out alot of the other cooks.. I purposely have stuck to the longer style video because I wanted to make something for people like you or like myself that likes to know the why and the how in how something gets done. I always liked knowing the details and that's how I learned so for me the 2-3 min videos don't do it for me I just leave w more questions, lol. Glad you enjoyed, check out today's new video... another comparison video. Lmk what you think..🍻
Salt brine is the way to go especially if you inject the meat. The salt brine seals up the pores AND works to break down the fat. It also helps keep the juices in if you do a 12 hour injection 👨🏾🔬
Great info
Thx boss!👊🏿💯
The traditional one definition came out looking better. The shine on that thang 🍺🍻🍺
I agree...It had that dam thang on it!💯
Woof Woof, that bark is hella pretty dude. Awesome cook!
Thx boss.. finally got around to trying it. 🍻
What a great idea to do a salt brine! So glad this turned out so well Joe!
A lil something different.. thanks for watching!💯
I will dry brine one in 2 days, this will be my second time doing it this way. I got lots of compliments with the first one, the mustard I used during the seasoning stage helped the overall flavor.
How did it come out??
Outstanding video. I really like your style and narration. Keep the great tutorials going.
Appreciate it T Bone.🙏🏿 Be sure to subscribe and check out some of my other videos.. I'll also be adding a new one on Thurs👊🏿💯💯
Both looked on point Kill Mill...man we need to just call you "Joe Brisket". Great video and detailed explanation 👊🏽💯💪🏾
My boss calls me that at work... Joe Briskets.. it's Italian.. 🤣
Those briskets look so tender and juicy. The bark on those things are amazing ! 😋
Yes mam... they came out great and they saved my bt 5 hrs of cook time too. 🙌🏿🙌🏿 Have a good weekend!🍻
Love the dry brine man. Great video with great explination.
Appreciate you 💯
As you know I have been using the overnight salt brine for several years and have not been disappointed yet. Also I find the brined meat retains more moisture when reheating. I will say I have never done a brisket under 14 pounds, typically I smoke 16 to 17 pound briskets. For folks smoking select grade briskets salt brine is the way to go IMO.
Great comparison Joe, thanks for sharing the test.
Hey W.C. good to see you in the comments like normal!💯 So you like dry salt brining your brisket too huh? It definitely does the trick, I enjoyed the smaller briskets for a change up and you know I've never cooked a select brisket... I might have to tryit for a video sometime and see if I can still nail it....🤔🤔🤔 Thx for the idea
Snow's BBQ trims all their briskets so they're all about 7 lbs and does a 24 hr dry brine. They just sprinkle their salt & pepper (only) rub on Thursday night and let'em rest in a cooler until they go on the pit Friday night. Maybe try it that way and report back!
I like it.. if it's good enough for Snows than it's gotta be good!💯💯 keep on the look, I just might give that one a shot
Nailed those briskets! Be proud of that!
I was man! They were money 💯💯
Bruh, you cleaned them both real nice. You should do a trim video.
Appreciate you bro!👊🏿 I'm actually uploading my newest video right now.. it premieres at 4pm PST.. be sure you come thru!💯 I put a trim video up qwhen I first started this channel almost 2 years ago.. I'm definitely more experienced now.... I'll get that up in September.. thanks for the suggestion!✌🏿🤟🏿💯💯
@@KillerMillerQueok cool, I just sub so I can get that noti. Preciate u my dude.
Educational...nice job.....i was thinking about you on super bowl, when i deep fried 10 lbs of wings...
Daaaaaaammmmmm 10 lbs of wings!!🤯🤯 That just makes me hungry hearing about it! I'm sure that was a good time.. thx for coming thru boss!✌🏿👊🏿💯💯
Great video. Good comparison. My first comment seemed to disappear. Keep up the great work!!
UA-cam be crazy like that sometimes... thanks for coming thru.. so which is your fav?
@@KillerMillerQue I’m with you… for big cuts of meat I prefer a complete rub and don’t find the dry brining is much more beneficial. But I love dry brine for steaks and chicken
Another killer cook my man......
Thx Dog!💯
First time coming across your videos. Excellent comparison, video, explanation. Will be checking out more
Appreciate you bro!🙏🏿 Be sure to subscribe and keep an eye out for the new content!✌🏿👊🏿💯💯
Good call… great content
Appreciate you Chef.. you know I try yo keep it rolling💯
Great cooks Joe!👍🏾
Thx bro!💯 #blacksmokebarbecue
Have been enjoying the videos - keep up the good work! I have been dry brining steaks for the last year or so. I learned to use some salt on the final rub because it seems like the salt that gets used in the brining process doesn't leave much salt flavor, if any, but the meat has a much deeper beef flavor. Even my wife noticed. I do agree that having it in the exterior rub adds great flavor to the crust. Also, great to see a smaller brisket come out so well. Will definitely try that.
Hey thx for checking it out bro!👊🏿 I just recently started dry brining myself and I really like the results, and the smaller briskets were a welcomed change up!💯 Be sure to check out today's new video... it's another comparison using Snake River Farms Pork vs my local butcher... lmk what you think🍻
Awesome job Joe!! The video was very well done!
What's up Jennifer? Thanks for checking it out and giving some feedback.. it was alot of fun. Stay tuned for the next!💯💯
Dude! Love this experiment!
Thx for checking it out.. I got some other good ones too on my channel🍻🍻
Both looking great 👍
Appreciate you cuzzo!👊🏿💯💯
First time checking you out. I been trying a few new things. Lately ive been using a weber smokey mountain fat side down no to minimal trimming, without a waterpan or heat deflector. I like how the briskets have been coming out. Oh. Igh heat too 275-300 cook times have been great 6.5 to 7.5 hrs. Beats the hell out of those 12-14hr smokes
What up boss.. first off welcome (assuming you subscribed) I appreciate your comment, I want to try a hot and fast brisket and see how it comes out. I sure wouldn't be mad to cut down on that brisket cook time. Question for you... when you do your brisket on the weber... what kind of fire management method are you using? Ex. Snake method, minion, offset, etc
I used minion on my WSM before I got my stick burner. WSM hasn’t seen a spark in 3- yrs that I have had the stick burner. 😂
Great comparison. Can't wait to get some brisket cooks on my new offset I just ordered. Currently have a Kamado and pellet grill.
Thx for coming thru and showing some love. What kind of offset did you order? This cook was a lot of fun💯
I ordered a 94 gallon traditional offset with a semi insulated fire box. Should be getting it in the next month or two
Daaaaaaayyyyÿyyÿmmmmmmmm that things gonna be a beast! You must cook for a crowd?
@@KillerMillerQue ya buddy. I have four kids and my wife to feed ha ha
@@canadian_coffe_guy4690 I love it.. take care of the fam!💯
Looks great! I’m a dry briner!
Thx!!🍻 Are you now..?? I've had a few people tell me they dry brine all the time. I never saw anyone do it.
man looks perfect
Thx Kev!💯
Can you put both recipes in the description please as I am a new cook and learning as it relates to bbq?
Sorry just seeing this, do you still need the recipe?
Do you ever cook fat side up, or is fat side down the way to do it on the LSG. Definitely looked very good.
You know I think it's just a preference thing because I know people who swear by fat side up. I always found that it came out better for me... and I can take the time to make the meat side pretty. I just never understood if I do fat side up... why am I spritzing fat?lol🤷🏿♂️
I normally cook fat side up, and I don't spritz the fat, just the edges if needed. I like fat side up because it carmalizes the fat into that gold colored sticky delicious ness just below the perfect bark.
Stumbled across this. Great video! I have dried brined before and agree with how you and your guests felt. Have you tried using your full rub for 24 hours instead of just the salt part before smoking?
Man I'm glad you found me.. call it fate! Be sure to subscribe, we coming slowly but surely!😁👊🏿💯💯 I appreciate you🙏🏿🙏🏿
I've never seasoned the brisket the day before but that could be a pretty interesting experiment though🤔🤔 I might have to try that... stay tuned and check out the video I just uploaded today.🍻🍻
@@KillerMillerQue will do! FYI I used your rub and dry brined for 24 hours to test it. Mine is sitting in the warmer going on 8 hours. Will let you know if we think it made a difference. Unfortunately it was a last minute decision so I didn’t have time to go grab another brisket for comparison.
What wood flavors do you use? And is it possible to smoke a good brisket without the bark? I cannot get my heqd around eating ashes. Which is what my mind tells me
I use Pecan wood in my offset and a Costco blend of pellets for my Green Mountain. Maybe try experimenting w a different kind of pellet to see if it creates less ash and on those long brisket cooks make sure you vacuum out all the ashes before firing up your grill to help you start clean. Sometimes the ashes kick up towards the higher temps when the fan comes on in a pellet grill so maybe a lower smoking temp could be the answer?🤷🏿♂️ Regardless on way or another you can get it done! Keep tinkering with it... you'll get there👊🏿
Great video! On the oven rest/hold what temp do you set it at? Also with a water pan in there right?
Thanks for checking it out boss! I actually didn't have the oven on at all. I just set the two briskets in the BBQ tub and put the lid on and put them in the cold oven.
What do you do with all the trimmings that you take off for your Meats
My dawg!👊🏿 I grind them up and make my own ground beef for like hamburgers and stuff.. when I made them brisket sausages I used my trimmings in there too.
Can you put specific rub ingredients in the description as I like to try it?
Sorry I'm just seeing this, do you still need this recipe?
🔥🔥🔥🔥
My dude!!💯
What wood did you use to smoke it?
Pecan
Good prices
Yes they were... and great quality!
The deco.
👊🏿
12-16 lbs in prime briskets come out the best from my experience
B mick!👊🏿 yea that's about usually what I buy too.. but these little daddys didn't do too bad. Had to givem a try!
Dang an average brisket cost me atleast 50 bucks yesterday when I checked
What you paying? $4 a lb?
My wife said to stop talking with your mouth full
🤣🤣🤣🤣