I totally like how you emphasize things that are made in the US. Self reliance and helping local businesses that source internally is what should be supported all throughout the world.
Mr. Rollins, may the Good Lord be with you and bless all you do. I’m an old retired vet and plan to finish up listening to your cook show, as long as I can. I am eating that brisket with you…oh, HAVE MERCY, sooo good. You remember when brisket was a waste meat, something to feed the dogs, cheeep? It sure is something how things have changed. Thank you for sharing your skills with us…from east Tennessee.
I’m a fair cook. I’ve used a few of the recipes you have posted. It’s always amazing. Us Okies, have to stick together. Your original seasoning is definitely worth getting.
We can see the Beagle is starving around there😋, he's doing a fine job as long as nobody tries to take his first bite. The job on the brisket turned out really good Kent. Thanks for sharing with us. Stay safe and keep up the fun too. Fred.
If there has been anything that I carry with me from watching your channel over the years Kent. It's that the richness of life can be tasted in every bite of a well-crafted meal, regardless of it's price tag.
Sir, thank you for your cooking expertise, knowledge, and most importantly, wisdom. As a veteran, I thank you for your support of us in all branches, and those that have come before, and will continue behind me in the continuing support and defense of our Great United States Constitution. We serve to protect the Constitution, and preserve it, so that all American's may be free, against all enemies, foreign, AND NOW, domestically. Thank you Sir, and may God bless you and your own, (All those around you).
Kent, you remind me so much of my father-in-law. One of the greatest men I’ve ever had the honor of knowing. You get so much joy from your cooking, because it brings others joy. Thank you and Shannon for letting all of us join you.
Been cooking brisket for 30 some years i have never trimmed one just season and smoke never had any complaints from my family or clients but its just my way to each their own great video sir
High up on my Bucket List is to Build me a Smoker, yes Sir! I love Smoked Meat and these are great Butchering Techniques that I'm missing! I love to Cook for more than just me and my dear old Mum in the Summer. Bless you Kent, so good to see you Bouncing back strong after your little Health related Hickup 🙏❤🇬🇧 Big hugs to you, Shan and the Taste Testers x
I bought an old worn out.traeger that was rusted out. Cleaned up the auger and fan ordered a new ignitor and a stainless burn pot. I put the fire end of the pellet burning part into a 55 gal drum. It's not insulated , I'm still looking for one of those stainless single door beer coolers that has gone bad
can't tell you how much I appreciate your hat tip to our soldiers and vets, I saw what some of the men I took the torch from went through, U.S. Army 1982-1986 and those young folks that took the torch from my gen are absolutely AWSOME
The last brisket I smoked, (Hasty Bake Legacy) I saved all the fat trimmings and rendered down at 250 in the oven overnight. The rendered tallow makes the best hash browns! After I do my rub, the trimmed brisket goes into the refrigerator for at least 8 hours, and rests for 2 hours before getting near my smoker.
Love you videos cowboy!! You have took me from a mediocre single dad cook to a single dad CHEF!! I’ve tried a ton of your recipes and me and my kids love them all so far. Keep them coming!!
There must be a thousand ways to trim and cook a brisket; but, when done right, there is nothing better. I am from the low and slow school; however Kent, your brisket turned out awesome. Thanks for you do for the rest of us.
OK - add some slaw, some beans and a slab o' fresh white bread....... mercy me, heaven on Earth for sure. Thanks for the tips on that bovine goodness, brisket.
We grew up in Texas Hill Country- Bandera, Tx. And grew up on mesquite and post oak. We did a trip to a friends in Kentucky a couple of years ago and found black locust wood and some mesquite really did the trick. Best results we ever found.
I love mesquite, I was in boy scouts and every time we went out camping, there was only mesquite wood for fires. so it's not only the flavor, but nostalgia for me. Mesquite means "home" to me
Try scouting around central Texas creeks and streams and pick up all the pecan limbs that you can find. When you barbeque pork using mesquite, put lots of those pecan limbs all over the mesquite coals, then add the pork. Pecan smoked pork is better than hot sex. Try it; you might divorce your wife.
@@nitromartini1422 apparently your doing the sex wrong man. 😆. I agree with ya, pecan is fabulous. Along with mesquite, post oak and a little soaked grape vine sporadically added. But that black locust man really notched and checked all the boxes. I’m serious when I say this, with a basic cinderblock smoker with tin on top. A full packers brisket, literally took 8.5 hrs. Plus sit time. And poured out juice. It was fantastic.
Thank you good Sir for an amazing video. Going to be putting a 15 pound brisket on the smoker tomorrow night for our Independence day festivities the following day. Haven't smoked a brisket in some years so needed a recap and you delivered. Country folks can definitely survive. Thank you to all our actively serving, veterans, and those that gave all to allow us to be in the position to celebrate our great country.
Hi, from Lehigh Acres, FL (SWFL) - I am no means a Smoke Pit Master... I do have to say, "I do love putting a light base of mustard on my Brisket, Ribs or Pork, then adhere the desired seasoning, "Depending what choice/cut of meat." AMEN to your TECHNIQUE! God Bless!
Oh my Mr. and Mrs.Rollins great video, I order all y'all cookbooks from Amazon can't wait till next week to receive them all. Thanks for the destressing it's always a pleasure to watch peaceful videos
Kent and Shan and puppies, I hope and pray that y’all are doing well. Just wanted to say hello and thank you so much for sharing this brisket video. It never ceases to amaze me how much I can learn when I simply disengage my mouth and engage my ears. Y’all have a blessed day. I hope to see you down the road somewhere. Jonathan Hutson Morgan Mill, TX
I have quit trying to master a. brisket because of the price and the amount of trim waste. I remember when it was a cheap cut but that just shows my age. I have lust for the new Hasty Bake you have been featuring.. good video, great to see the taste testers on the job. God bless you and yours 😘😘😘
Mr. Rollins, I'm a old Latino Veteran raced in NYC. My service buddy Kenny, from Alabama, spoke just like you. He was a country boy that was able to cook a grass upper and make it taste like a Ribeye. Not only that, but while doing it, I felt like I was at home watching Raw Hide. Kenny was a pure soul with no malice in any fiber in his body. He initially admitted to me that all he knew about Latinos was what he saw in the movies. I was glad I was able to show him what we are all about and we learned so much from each other. I met his family and he met mine, we understood then, why the affinity. Thank you.
I am just finishing up cooking some pork spare ribs and I have all my 13 dogs standing around waiting for something to drop. We are all watching the video.
I have a friend right here in mexico who cooks brisket for events etc but he's kind of beginner. definitely i'm going to share with him these tips! thanks a lot for share cowboy Kent!!! Blessings for you all
I don't add a binder either. Some people like that flavor, I assume. I do not. I've never cooked one in 6 hours, though. Best one I ever cooked I set on 210 for 16 hours. I need to try this 6 hour deal. I have done 8 before. You are a genuinely unique and knowledgeable field cook. Respect to you Sir. If anyone would know the best brisket cook, it you.
I made some nanner puddin and some of the cowboy coffee. Oh let me tell ya. The taste just brings a tear to your eye and makes ya thankful to be alive. All of your recipes are just incredible Kent,This brisket looks soooo good I can't wait to give it a go. God bless 🙂👍
The cowboy coffee was a life changer for me. I have been making my coffee that way since discovering Mr. Rollins two years ago. I will look up the pudding recipe.
The longer you rest it the better. I have rested them for 24 hours in the cooler, or sometimes in an oven on warm. I split the flat from the point before slicing. Then you can slice both muscles exactly across the grain. It also gives a nicer presentation as you don’t have that huge intermuscular fat piece between the muscles. Excellent video, thanks for all the tips.
Now I'm hungry ,Great Stuff Kent love the meat wrapping , we did that while cooking a Turkey in a 10 pound Brown paper bag with no printing on it ,makes the best Turkey ever .
Thank you Cowboy Kent Rollins! With your help I finally cracked the brisket code! Your explanation and method translated to my Weber grill perfectly. I was able to keep a steady 250-280 temp, indirect heat, and 5 hours of mesquite smoke. Wrapped it and let it go another 4 hours at 250 and it was the best brisket I've certainly ever made. Cut like butter, perfect level of smoke. Many thanks!
I used this method for my first overnight smoke last night. Went on at 2330, hit 171 at 0230, wrapped it in butcher paper and finished off at 0800 on the dot. Rested for 4 hours wrapped in a towel in the cooler and just sliced it now. YUMMMY! Thanks for the tutorial, I'll definitely be doing this again (but with mesquite instead of hickory- couldn't find any yesterday ;)!
I was just about to close this, when I heard his kind words to our service members, and my fellow veterans. Thank you for this! It was an honor to have served!
Hey Kent, love the channel! I love the video! I do have one way to improve on your brisket, if you are willing to take the time. Render down the fat that you trimmed off, and inject it into the meat. It will be the juiciest brisket you've ever eaten!
Kent, You should be on the season of Yellowstone. I’ll listen to a real oakie from musgogee when talkin brisket. You’re the man. Thanks for the tips. God bless the USA and God bless our veterans.
Ive watched so many videos on smoking the brisquet...this one looks good but a little dry! But love all your vids..and your charismatic attitude..god bless❤🙏
Amazing thank you I grew up eating mainly Puerto Rican food now I am starting to follow your recipes and my wife and son love it as do I thank you very much 😊
I found your videos after my dad bought me a grill several years ago. I fell in love with cooking and found your channel back then. I then wanted to start cooking bigger pieces of meat (beef ribs, briskets, pork butts etc.) and got myself a nice offset smoker. I learned EVERYTHING from UA-cam (thanks to you, Aaron Franklin, mad scientist bbq and chud) and I like my own bbq better than most in the Austin area lol I thoroughly enjoyed this video, sir. Thanks for sharing your wisdom and experience.
Great video Mr. Rollins and a Great looking brisket. I picked up some good pointers from the video too that I'll use on my next brisket. As a 27-year Army vet I appreciate your support to the military and veteran community. God bless you and your family.
Well, let's talk about them cool, smoky video transitions! Thank you Kent & Shannon for another great episode! I feel like I'm cooking my 9k brisket, but you know I'm always eager to check my methods. I think I passed! From the trim, to the wrap to the rest in the cooler...check, check and check! Lol! That brisket was a thing of beauty! Ol' Beague playing like the shark in jaws to come up and snatch it out of your hand! Lol! That Red River Mudd was looking mighty good! I'd buy some on the name alone! Last, I am impressed with that smoker doing the job @ 250 degrees in 6 hours!?! Dang! I'm jealous, but I'm northern tier... Thank you all for what you do and God Bless!
Oh my God, Mr. Rollins, you have done it again. Can't wait for your seasonings to arrive and start playing with your seasoning on all my meats, smoking brisket will be my first, God bless you
Mighty good Kent and Shannon. Excellent brisket recipe that guarantees a great taste. Already ordered the new cookbook to go with the other two. The Cowboy Cook and Poet is inspiring to many. Thanks.
I tried this yesterday exactly the way you did and using your seasonings. I've never had a brisket turn out this good. It was great and everyone wanted to know my secret. I told them it was you, so you'll probably have some new subscribers. I have several more of your recipes to try and looking forward to them. Thanks to you and Shannon for all you do.
I love the videos, especially the bloopers at the end. I think of it sort of like a meal, you've got to have some good conversation after a good meal and what better way to start a conversation than to chuckle a bit. :) Thank you so much for everything the two of you do!
Thank you sir. Your video help made my first attempt at smoking a brisket a success. I also used your three rubs….. which helped create a meal that was appreciated by all. Thanks again.
Well Mr Rollins, we differ a bit on brisket. For me it's who I'm cooking it for but my basic seasoning is only salt , black pepper and onion powder . Some I take the fat off as you did but some it's only the cap. I use lard as a rub as well. I also don't do the room temp thing. It's going to be on the smoker for 12 to 16 hours and I've never seen the need. It's cool that you've taught a lot of people how to cook great food. My dad was from the south as my mom, I learned from both. As far as I'm concerned, the southern way is the only way. Love the videos.
Another great video from the one and only Cowboy cooking channel. Love trying out the various recipies that I can try in my aparment. Bringing the cowboy way of cooking to a small apartment in Denmark and I can't complain about a thing. Keep it up and best regards from across the north atlantic!
I can’t wait to get a smoker in future when I can afford one and have space for it. I love your videos so much Kent, the energy and love you put into them are amazing. Much love from the UK 🇬🇧
Very nice process, presentation, and explanation. I’m still new to brisket but I’m always excited when I make one that’s better than the last one. I’m still using a charcoal grill and a cooler to rest it so I’m glad the seasoned brisket vets still recommend this combo.
Watch some videos by Jirby on UA-cam who is part owner of Goldee's BBQ in Texas and you'll learn a lot. Goldees was ranked the best brisket in Texas by the Texas Monthly last year. Also, you can make some delicious brisket on a grill and using a cooler to rest. Consistent temperatures are key.
Mr. Rollins, I truly enjoy your videos and teaching me how to provide better and tastier meals for the family and friends. I just ordered you and Mrs. Shannon's cookbook for father's day and will be cooking a brisket using this method in my smoker. Can not wait to dig in, mouth is watering just watching this video!!! Thanks and Happy Father's Day!
The reason for wrapping in the butcher paper is because the brisket hits what's called the stall point where it remains at a constant temp if not wrapped. Also, the resting in the cooler at the end is SUPER IMPORTANT if you want a juicy brisket. DO NOT slice a brisket straight off the smoker! Some BBQ gurus will recommend at least 4 hours to rest, and others will say to rest overnight. The brisket will still be warm in the morning.
Wrapping isn't just about the stall. The big reasons you wrap a brisket is to lock in the smoke level and color, help retain moisture, preserve the bark, and to get it through the stall quicker.
I've cooked briskets wrapped in butcher paper and cooked briskets straight through without wrapping. Both work great for delicious brisket, however, the cook time on both is pretty comparable and you really aren't saving much time, if any. My last two cooks were almost exactly the same amount of time and one was wrapped at 180 and the second wasn't wrapped until I put it in the heater to rest. With that being said, if you're cooking a brisket and worried about time, then you waited way too long to start it. Really anyone should plan on having 6 to 12 hours of time to rest (6 if you're rushed) and if your cook ends up taking longer, you still will have plenty of time to let it rest. Leaving it unwrapped gets a better rendering of the fat, provides a great bark, and then once you pull it, wrap it in tin foil or butcher paper, and put it in a cooler or a heater at 140-150 and let it rest. The key to not overcooking it though is pulling the brisket when it is somewhere around 195 internal rather than 202-205 range like a lot of people say. If you're going to let it rest for a long time and pull it at 202 or later it'll be dry (overcooked).
@@jda7819 It won't be dry if you unwrap the brisket after the cook, and let it cool down on a counter for 45 mins to an hour. By that time it will get around 150-160, then rewrap and rest in an oven or cooler.
Nah. Let meat rest 10 to 15 minutes. Brisket you cook slow and if you want smoke steaks you want seered. On steaks and chops throw your preferred wood and seer. But actually smoking meats. You want the smoke to Pentwater as far as it can go as cool as you can keep it. Personally I love mesquite or walnut on beef. Holy crap. Walnut on beef? Pork I always use mostly apple with a little hickory. Wild hogs I use a mix of hickory and a little mesquite. Fish I use either orange, apple and Cherry and usually all three. But if you let meat rest overnight then you will have to nuke it. Actually his brisket is a little overdone for me. I like pink in a brisket.
I love that Beagle. My favorite breed of dog. I miss mine, had her for 16 years and to this day still miss the hec out of her. Brisket looks good too. 👍
You know, you're right about mustard and oil preventing the seasoning and salt from penetrating into the meat. What I like to do is apply the rub, let it sit overnight (in the fridge of course), then slap on some mustard, and *then* some more rub. You'll end up with the most incredible crust that way, PLUS, a well-seasoned brisket, butt, or whatever you may be smoking!
I've used this technique twice now and I'm pretty happy with the results. I have just one problem and that's the fact that I can get the brisket up to the 160° where I take it out and wrap it in a heavy butcher's paper but I can never get it up to 200 to 210° after that. About the hottest I've been able to get it is 180. That is with my smoker at between 300 and 350. I usually have a large brisket (18-20 pounds). The one I did yesterday came out great and was definitely a crowd pleaser
Hi Kent My wife and I have enoyed countless hours of your videos. Every one of your recipies I have tried has turned out nothing sort of fantastic. I know you like mesquite items. I am a professional woodturner and I make mesquite stemmed wine glasses, margarita glasses and champagne flutes. I would like to send you and Shannon a pair of your choice as my way of saying thanks for all the enjoyment the many hours of unique and humerous enterainment. We live about 40 miles south of the Red River so we fully understand the crazy weather our part of the world.
It's always great to come here, get tips, ways to stretch that dollar, get the most out of the meal, and get a good laugh to end the day! EAGERLY awaiting the new cookbook, can't wait to give it the proper look over👍. Kent, hope you and Shan and the dogs are keeping warm down there at the end of the state! Take care and keep up the great work!🤠
First! KENT! I NEEDED THIS LAST SATURDAY! I didn't really fail, bt I'm sure this would've helped. It was my first time smoking a brisket ( just the flat ) and I could use some tips for next time😁. Thanks for sharing!
Hello everybody cowboy Kent Shannon always a great video always learning great recipes from a great cowboy chef . Your a fun personality appreciate all the recipes you taught us the t shirts are neat especially the long sleeves sending for cookbooks and seasonings. Thanks yo all our military veterans and active we love appreciate God bless America 🇺🇸
Army retired Veteran here thank you for your support 🦅🇺🇸 Sir.
it’s always fun to watch your shows thanks for posting.
THAT ILLEGAL BEAGLE
Thank you for your service
Thank you for your service
I totally like how you emphasize things that are made in the US. Self reliance and helping local businesses that source internally is what should be supported all throughout the world.
Mr. Rollins, may the Good Lord be with you and bless all you do. I’m an old retired vet and plan to finish up listening to your cook show, as long as I can. I am eating that brisket with you…oh, HAVE MERCY, sooo good. You remember when brisket was a waste meat, something to feed the dogs, cheeep? It sure is something how things have changed. Thank you for sharing your skills with us…from east Tennessee.
Pops Jeff you ok, how did you fair after the storm?
I’m a fair cook. I’ve used a few of the recipes you have posted. It’s always amazing. Us Okies, have to stick together. Your original seasoning is definitely worth getting.
So true!
Mangum here and you got that right
I just used up the last my “cowboy Kent Rollins seasoning “ this past weekend time to order more!
I've never tried Ken's signature blend. Is it good??
@@RolloTonéBrownTown it is very good and can be used on about anything.
We can see the Beagle is starving around there😋, he's doing a fine job as long as nobody tries to take his first bite. The job on the brisket turned out really good Kent. Thanks for sharing with us. Stay safe and keep up the fun too. Fred.
Thanks Fred and he is always starving
If there has been anything that I carry with me from watching your channel over the years Kent. It's that the richness of life can be tasted in every bite of a well-crafted meal, regardless of it's price tag.
We thank you for watching
Brisket is my very favorite BBQ.
Sir, thank you for your cooking expertise, knowledge, and most importantly, wisdom. As a veteran, I thank you for your support of us in all branches, and those that have come before, and will continue behind me in the continuing support and defense of our Great United States Constitution. We serve to protect the Constitution, and preserve it, so that all American's may be free, against all enemies, foreign, AND NOW, domestically. Thank you Sir, and may God bless you and your own, (All those around you).
Yes! Just what I’m craving. I’m starving for a brisket sandwich.
Kent, you remind me so much of my father-in-law. One of the greatest men I’ve ever had the honor of knowing. You get so much joy from your cooking, because it brings others joy. Thank you and Shannon for letting all of us join you.
Been cooking brisket for 30 some years i have never trimmed one just season and smoke never had any complaints from my family or clients but its just my way to each their own great video sir
High up on my Bucket List is to Build me a Smoker, yes Sir! I love Smoked Meat and these are great Butchering Techniques that I'm missing! I love to Cook for more than just me and my dear old Mum in the Summer. Bless you Kent, so good to see you Bouncing back strong after your little Health related Hickup 🙏❤🇬🇧 Big hugs to you, Shan and the Taste Testers x
Thanks Greg and God bless you
I bought an old worn out.traeger that was rusted out. Cleaned up the auger and fan ordered a new ignitor and a stainless burn pot. I put the fire end of the pellet burning part into a 55 gal drum. It's not insulated , I'm still looking for one of those stainless single door beer coolers that has gone bad
can't tell you how much I appreciate your hat tip to our soldiers and vets, I saw what some of the men I took the torch from went through, U.S. Army 1982-1986 and those young folks that took the torch from my gen are absolutely AWSOME
We owe you and them so much
The last brisket I smoked, (Hasty Bake Legacy) I saved all the fat trimmings and rendered down at 250 in the oven overnight. The rendered tallow makes the best hash browns!
After I do my rub, the trimmed brisket goes into the refrigerator for at least 8 hours, and rests for 2 hours before getting near my smoker.
You are an American treasure Kent. Thank you sir.
Thanks for watching
Love you videos cowboy!! You have took me from a mediocre single dad cook to a single dad CHEF!! I’ve tried a ton of your recipes and me and my kids love them all so far. Keep them coming!!
There must be a thousand ways to trim and cook a brisket; but, when done right, there is nothing better. I am from the low and slow school; however Kent, your brisket turned out awesome. Thanks for you do for the rest of us.
Much respect sir , The best part of your video was your homage to our soldiers and the tip of your hat, You sir are a gentleman !
OK - add some slaw, some beans and a slab o' fresh white bread....... mercy me, heaven on Earth for sure. Thanks for the tips on that bovine goodness, brisket.
Thank you for watching
We grew up in Texas Hill Country- Bandera, Tx. And grew up on mesquite and post oak. We did a trip to a friends in Kentucky a couple of years ago and found black locust wood and some mesquite really did the trick. Best results we ever found.
Post oak is my go to for smoking. That and apple wood
I love mesquite, I was in boy scouts and every time we went out camping, there was only mesquite wood for fires. so it's not only the flavor, but nostalgia for me. Mesquite means "home" to me
Try scouting around central Texas creeks and streams and pick up all the pecan limbs that you can find. When you barbeque pork using mesquite, put lots of those pecan limbs all over the mesquite coals, then add the pork.
Pecan smoked pork is better than hot sex. Try it; you might divorce your wife.
@@nitromartini1422 apparently your doing the sex wrong man. 😆. I agree with ya, pecan is fabulous. Along with mesquite, post oak and a little soaked grape vine sporadically added. But that black locust man really notched and checked all the boxes. I’m serious when I say this, with a basic cinderblock smoker with tin on top. A full packers brisket, literally took 8.5 hrs. Plus sit time. And poured out juice. It was fantastic.
Thank you good Sir for an amazing video. Going to be putting a 15 pound brisket on the smoker tomorrow night for our Independence day festivities the following day. Haven't smoked a brisket in some years so needed a recap and you delivered. Country folks can definitely survive. Thank you to all our actively serving, veterans, and those that gave all to allow us to be in the position to celebrate our great country.
How'd she turn out?
@@jamesdavis3851 Everyone raved over it. Followed your directions to a T, Chef. Thank you so much. Looking forward to doing it again soon.
Great video .. I'm turning 58 this friday might buy myself a bday brisket .. Rollins family thank you for always making Wednesday a better day
Happy birthday🎉
Happy Birthday Bobby and thanks for always watching
@@brendasmiley6128 thank you brenda .. very kind of you respect from Canada 🇨🇦
@@CowboyKentRollins thank you brother.. missing one of your videos is like missing a campfire with nieghbors at the cabin ..
Man, I appreciate the military shout out, God bless my friend
We appreciate your service and thank you for watching
Hi, from Lehigh Acres, FL (SWFL) - I am no means a Smoke Pit Master... I do have to say, "I do love putting a light base of mustard on my Brisket, Ribs or Pork, then adhere the desired seasoning, "Depending what choice/cut of meat." AMEN to your TECHNIQUE! God Bless!
Thanks for sharing! and for watching
Oh my Mr. and Mrs.Rollins great video, I order all y'all cookbooks from Amazon can't wait till next week to receive them all. Thanks for the destressing it's always a pleasure to watch peaceful videos
Thanks so much
Kent and Shan and puppies, I hope and pray that y’all are doing well. Just wanted to say hello and thank you so much for sharing this brisket video. It never ceases to amaze me how much I can learn when I simply disengage my mouth and engage my ears.
Y’all have a blessed day. I hope to see you down the road somewhere.
Jonathan Hutson
Morgan Mill, TX
I have quit trying to master a. brisket because of the price and the amount of trim waste. I remember when it was a cheap cut but that just shows my age. I have lust for the new Hasty Bake you have been featuring.. good video, great to see the taste testers on the job. God bless you and yours 😘😘😘
Try a nice chuck roast as a substitute
@@markseaman4750just roast isn’t much cheaper anymore!
Mr. Rollins, I'm a old Latino Veteran raced in NYC. My service buddy Kenny, from Alabama, spoke just like you. He was a country boy that was able to cook a grass upper and make it taste like a Ribeye. Not only that, but while doing it, I felt like I was at home watching Raw Hide. Kenny was a pure soul with no malice in any fiber in his body. He initially admitted to me that all he knew about Latinos was what he saw in the movies. I was glad I was able to show him what we are all about and we learned so much from each other. I met his family and he met mine, we understood then, why the affinity. Thank you.
My dogs also hang around when I’m slicing brisket… they know! I like to see how other folks do it, I always learn something new.
Thanks, the Beagle and crew are always ready
I am just finishing up cooking some pork spare ribs and I have all my 13 dogs standing around waiting for something to drop.
We are all watching the video.
Yup! Every Pitmaster needs a dog. A man’s best friend.
I'm so thankful you posted this one! Every time you pick one of my favorite foods, I do the Rollins happy dance.
I have a friend right here in mexico who cooks brisket for events etc but he's kind of beginner. definitely i'm going to share with him these tips! thanks a lot for share cowboy Kent!!! Blessings for you all
That is awesome!
I don't add a binder either. Some people like that flavor, I assume. I do not. I've never cooked one in 6 hours, though. Best one I ever cooked I set on 210 for 16 hours. I need to try this 6 hour deal. I have done 8 before. You are a genuinely unique and knowledgeable field cook. Respect to you Sir. If anyone would know the best brisket cook, it you.
I made some nanner puddin and some of the cowboy coffee. Oh let me tell ya. The taste just brings a tear to your eye and makes ya thankful to be alive. All of your recipes are just incredible Kent,This brisket looks soooo good I can't wait to give it a go. God bless 🙂👍
Glad you enjoyed and God bless you
fesrhrdhdrh
The cowboy coffee was a life changer for me. I have been making my coffee that way since discovering Mr. Rollins two years ago. I will look up the pudding recipe.
Oh boy. Brisket maybe kinda tricky depending on who you talk to...but I would LOVE this brisket.
"Hardwood is a hard word" I'm dying. Definitely going to check out the seasoning and the cookbook. Love y'all.
Love the gloves, I'm a mechanic and use the same. As a born and raised Texan, love your recipe✌️
Thanks, they are the only ones that i can get on with our tearing
The longer you rest it the better. I have rested them for 24 hours in the cooler, or sometimes in an oven on warm. I split the flat from the point before slicing. Then you can slice both muscles exactly across the grain. It also gives a nicer presentation as you don’t have that huge intermuscular fat piece between the muscles.
Excellent video, thanks for all the tips.
We thank you for wathcing
Ya in was really surprised he only rested it for 30 minutes. I’m not sure I can agree with that..
24 hour rest that’s dumb sorry
@@JuanMartinez-df1lc Some very famous BBQ joints do it.
Now I'm hungry ,Great Stuff Kent love the meat wrapping , we did that while cooking a Turkey in a 10 pound Brown paper bag with no printing on it ,makes the best Turkey ever .
Good stuff
Fun cooking recipe channel. Thanks for making these clips that teach me how to cook good tasting food at a little or a lot less expense.
We thank you and your family and Gods blessings for you all
Thanks Darrell and God bless you
Thank you Cowboy Kent Rollins! With your help I finally cracked the brisket code! Your explanation and method translated to my Weber grill perfectly. I was able to keep a steady 250-280 temp, indirect heat, and 5 hours of mesquite smoke. Wrapped it and let it go another 4 hours at 250 and it was the best brisket I've certainly ever made. Cut like butter, perfect level of smoke. Many thanks!
I used this method for my first overnight smoke last night. Went on at 2330, hit 171 at 0230, wrapped it in butcher paper and finished off at 0800 on the dot. Rested for 4 hours wrapped in a towel in the cooler and just sliced it now. YUMMMY! Thanks for the tutorial, I'll definitely be doing this again (but with mesquite instead of hickory- couldn't find any yesterday ;)!
Wow, my mouth is salivating! I tried to smoke a brisket once...in the future I will follow this recipe. Thanks Kent and Shannon. Love the channel!
Hope you enjoy
I was just about to close this, when I heard his kind words to our service members, and my fellow veterans. Thank you for this! It was an honor to have served!
We thank you Dave for your service and for watching
Hey Kent, love the channel! I love the video! I do have one way to improve on your brisket, if you are willing to take the time. Render down the fat that you trimmed off, and inject it into the meat. It will be the juiciest brisket you've ever eaten!
Bought Oklahoma property last year. Now my heart is on both sides of the river. Thanks for the great video!
-Tonya in TX & OK ❤️❤️❤️
Thanks for watching!
God Bless your family Kent. You're a legend in cooking. Amazing video like always.
Thanks so much and God bless you
Kent, You should be on the season of Yellowstone. I’ll listen to a real oakie from musgogee when talkin brisket. You’re the man. Thanks for the tips. God bless the USA and God bless our veterans.
This looks great! I look forward to giving it a go on my big green egg when the Wisconsin temperatures warm up a bit. Thank you guys!
Hope you enjoy
As a fellow cheesehead don’t let the temps stop ya!!
@@wisconsinlife3971 normally I wouldn't, but I moved the egg to my place up north and it's buried under snow now.
Ive watched so many videos on smoking the brisquet...this one looks good but a little dry! But love all your vids..and your charismatic attitude..god bless❤🙏
Looks delicious Kent! I really need to do one again. Y'all have a great week! Cheers!
Thanks Timothy
Mr. Rollins, you bring so much joy to our lives. “Osmosis of the fatmosis” -I nearly died rolling on the floor laughing my head off
Awesome channel I'm learning so much. Mass thanks and God bless from Northern Ireland
Thank you so much
Amazing thank you I grew up eating mainly Puerto Rican food now I am starting to follow your recipes and my wife and son love it as do I thank you very much 😊
Hope you enjoy
I found your videos after my dad bought me a grill several years ago. I fell in love with cooking and found your channel back then. I then wanted to start cooking bigger pieces of meat (beef ribs, briskets, pork butts etc.) and got myself a nice offset smoker. I learned EVERYTHING from UA-cam (thanks to you, Aaron Franklin, mad scientist bbq and chud) and I like my own bbq better than most in the Austin area lol I thoroughly enjoyed this video, sir. Thanks for sharing your wisdom and experience.
Great video Mr. Rollins and a Great looking brisket. I picked up some good pointers from the video too that I'll use on my next brisket. As a 27-year Army vet I appreciate your support to the military and veteran community. God bless you and your family.
Well, let's talk about them cool, smoky video transitions! Thank you Kent & Shannon for another great episode! I feel like I'm cooking my 9k brisket, but you know I'm always eager to check my methods. I think I passed! From the trim, to the wrap to the rest in the cooler...check, check and check! Lol! That brisket was a thing of beauty! Ol' Beague playing like the shark in jaws to come up and snatch it out of your hand! Lol! That Red River Mudd was looking mighty good! I'd buy some on the name alone! Last, I am impressed with that smoker doing the job @ 250 degrees in 6 hours!?! Dang! I'm jealous, but I'm northern tier... Thank you all for what you do and God Bless!
Shannon does a great job editing
@@CowboyKentRollins for sure
Oh my God, Mr. Rollins, you have done it again. Can't wait for your seasonings to arrive and start playing with your seasoning on all my meats, smoking brisket will be my first, God bless you
Hope you enjoy and God bless you
Mighty good Kent and Shannon. Excellent brisket recipe that guarantees a great taste. Already ordered the new cookbook to go with the other two. The Cowboy Cook and Poet is inspiring to many. Thanks.
Hope you enjoy and thanks for watching
@@CowboyKentRollins qq
I tried this yesterday exactly the way you did and using your seasonings. I've never had a brisket turn out this good. It was great and everyone wanted to know my secret. I told them it was you, so you'll probably have some new subscribers. I have several more of your recipes to try and looking forward to them. Thanks to you and Shannon for all you do.
So glad you enjoyed
I love the videos, especially the bloopers at the end. I think of it sort of like a meal, you've got to have some good conversation after a good meal and what better way to start a conversation than to chuckle a bit. :) Thank you so much for everything the two of you do!
We thank you so much for watching
Just came upon your videos. A true gentleman . Thank you for your expertise. I need all the help I can get. God bless!
I used your rib rub on a 4 bone roast for Sunday dinner. ABSOLUTELY DELICIOUS!!! Won't do another rib roast without it. Thanks for all you do.
Glad everyone enjoyed
Thank you sir. Your video help made my first attempt at smoking a brisket a success. I also used your three rubs….. which helped create a meal that was appreciated by all. Thanks again.
People say smoking is bad for you.
All I know is smoked brisket tastes amazing!
Well Mr Rollins, we differ a bit on brisket. For me it's who I'm cooking it for but my basic seasoning is only salt , black pepper and onion powder . Some I take the fat off as you did but some it's only the cap. I use lard as a rub as well. I also don't do the room temp thing. It's going to be on the smoker for 12 to 16 hours and I've never seen the need. It's cool that you've taught a lot of people how to cook great food. My dad was from the south as my mom, I learned from both. As far as I'm concerned, the southern way is the only way. Love the videos.
Another great video from the one and only Cowboy cooking channel. Love trying out the various recipies that I can try in my aparment. Bringing the cowboy way of cooking to a small apartment in Denmark and I can't complain about a thing. Keep it up and best regards from across the north atlantic!
I can’t wait to get a smoker in future when I can afford one and have space for it. I love your videos so much Kent, the energy and love you put into them are amazing. Much love from the UK 🇬🇧
Man, I love me some tender brisket. Thanks for sharing
Thanks for watching
Your the best. Mr Rollins.
Thanks
Awesome video cowboy Kent and have a good day.
Thanks Thomas and you as well
One of my favorite americans here!!! Great work! Greetings from Los Angeles!!!
Making my hubby watch this one! Otherwise I have brag rights on how to make a better brisket than he can!❤
Hope yall enjoy
Sir, this is EASILY the most comprehensive yet simple to follow brisket tutorial I have yet to find. Thanks!
Your experience shows in everything you do. Love to watch you cook and can almost taste it.
Wow, thank you
@@CowboyKentRollinslove watching your channel . All the recipes look so yummy
God bless you and your family, Kent. Hope to see you at Silver Dollar City one day.
Very nice process, presentation, and explanation. I’m still new to brisket but I’m always excited when I make one that’s better than the last one.
I’m still using a charcoal grill and a cooler to rest it so I’m glad the seasoned brisket vets still recommend this combo.
Watch some videos by Jirby on UA-cam who is part owner of Goldee's BBQ in Texas and you'll learn a lot. Goldees was ranked the best brisket in Texas by the Texas Monthly last year. Also, you can make some delicious brisket on a grill and using a cooler to rest. Consistent temperatures are key.
Mr. Rollins, I truly enjoy your videos and teaching me how to provide better and tastier meals for the family and friends. I just ordered you and Mrs. Shannon's cookbook for father's day and will be cooking a brisket using this method in my smoker. Can not wait to dig in, mouth is watering just watching this video!!! Thanks and Happy Father's Day!
The reason for wrapping in the butcher paper is because the brisket hits what's called the stall point where it remains at a constant temp if not wrapped. Also, the resting in the cooler at the end is SUPER IMPORTANT if you want a juicy brisket. DO NOT slice a brisket straight off the smoker! Some BBQ gurus will recommend at least 4 hours to rest, and others will say to rest overnight. The brisket will still be warm in the morning.
At least 2 hours if you are in a hurry. 4-6 is optimal, but i do overnight in 150 oven. Long rest is as important as the cook.
Wrapping isn't just about the stall. The big reasons you wrap a brisket is to lock in the smoke level and color, help retain moisture, preserve the bark, and to get it through the stall quicker.
I've cooked briskets wrapped in butcher paper and cooked briskets straight through without wrapping. Both work great for delicious brisket, however, the cook time on both is pretty comparable and you really aren't saving much time, if any. My last two cooks were almost exactly the same amount of time and one was wrapped at 180 and the second wasn't wrapped until I put it in the heater to rest. With that being said, if you're cooking a brisket and worried about time, then you waited way too long to start it. Really anyone should plan on having 6 to 12 hours of time to rest (6 if you're rushed) and if your cook ends up taking longer, you still will have plenty of time to let it rest. Leaving it unwrapped gets a better rendering of the fat, provides a great bark, and then once you pull it, wrap it in tin foil or butcher paper, and put it in a cooler or a heater at 140-150 and let it rest. The key to not overcooking it though is pulling the brisket when it is somewhere around 195 internal rather than 202-205 range like a lot of people say. If you're going to let it rest for a long time and pull it at 202 or later it'll be dry (overcooked).
@@jda7819 It won't be dry if you unwrap the brisket after the cook, and let it cool down on a counter for 45 mins to an hour. By that time it will get around 150-160, then rewrap and rest in an oven or cooler.
Nah. Let meat rest 10 to 15 minutes. Brisket you cook slow and if you want smoke steaks you want seered. On steaks and chops throw your preferred wood and seer. But actually smoking meats. You want the smoke to Pentwater as far as it can go as cool as you can keep it.
Personally I love mesquite or walnut on beef. Holy crap. Walnut on beef? Pork I always use mostly apple with a little hickory. Wild hogs I use a mix of hickory and a little mesquite. Fish I use either orange, apple and Cherry and usually all three.
But if you let meat rest overnight then you will have to nuke it.
Actually his brisket is a little overdone for me. I like pink in a brisket.
I love that Beagle. My favorite breed of dog. I miss mine, had her for 16 years and to this day still miss the hec out of her. Brisket looks good too. 👍
Thank you Mary for watching and they are like family, we sure love ours
You know, you're right about mustard and oil preventing the seasoning and salt from penetrating into the meat. What I like to do is apply the rub, let it sit overnight (in the fridge of course), then slap on some mustard, and *then* some more rub. You'll end up with the most incredible crust that way, PLUS, a well-seasoned brisket, butt, or whatever you may be smoking!
That is absolutely not true!
I'm gonna follow your plan on my next venison roast , not big but they cook pretty quick
@@gumecindogarcia1070
Let me know how it turns out if you can remember to!
@@MichaelRei99 which part?
I've used this technique twice now and I'm pretty happy with the results. I have just one problem and that's the fact that I can get the brisket up to the 160° where I take it out and wrap it in a heavy butcher's paper but I can never get it up to 200 to 210° after that. About the hottest I've been able to get it is 180. That is with my smoker at between 300 and 350. I usually have a large brisket (18-20 pounds). The one I did yesterday came out great and was definitely a crowd pleaser
I just got my seasonings a week or so ago and my oh my you guys are incredible! Gonna try my first brisket this weekend!
Hope you enjoy
Did my first brisket on my Kamado Joe last week. Basically did everything you said and it was amazing. Cowboy Kent is legendary
Praise the Lord pass the biscuits that brisket looks delicious
Love the Beag at the end. Reminds me of my lab trying smell treats off the counter!
He is sneaky
Made this today with the wife’s help for our anniversary. Best I’ve ever had. We were both very impressed.
Hi Kent
My wife and I have enoyed countless hours of your videos. Every one of your recipies I have tried has turned out nothing sort of fantastic. I know you like mesquite items. I am a professional woodturner and I make mesquite stemmed wine glasses, margarita glasses and champagne flutes. I would like to send you and Shannon a pair of your choice as my way of saying thanks for all the enjoyment the many hours of unique and humerous enterainment. We live about 40 miles south of the Red River so we fully understand the crazy weather our part of the world.
Thanks so much you can send us more info just emails us info@kentrollins.com
Beag has that can do attitude there at the end! Made me laugh out loud. That meat was a work of art, wonderful result.
The Beagle is the real star
I LEARNED SOMETHING. SCHOOL WAS IN. R.R. BARBECUE PITS SEEM LIKE THE TRUTH. AND I LEARNED HOW TO TRIM A BRISKET. THIS COWBOY IS THE TRUTH. FACTS!!
Thanks for watching
Looks amazing. Now I would love to see you do some burnt ends.
We have a video on them as well
Came for the elk chilli video, stayed for brisket tips. Such a great fun channel. Subbed.
It's always great to come here, get tips, ways to stretch that dollar, get the most out of the meal, and get a good laugh to end the day! EAGERLY awaiting the new cookbook, can't wait to give it the proper look over👍. Kent, hope you and Shan and the dogs are keeping warm down there at the end of the state! Take care and keep up the great work!🤠
Thank you so much Kent! Every time I watch one of your videos, you make me smile! ( or even laugh out loud! )😄
First! KENT! I NEEDED THIS LAST SATURDAY! I didn't really fail, bt I'm sure this would've helped. It was my first time smoking a brisket ( just the flat ) and I could use some tips for next time😁. Thanks for sharing!
Glad to help
Hello everybody cowboy Kent Shannon always a great video always learning great recipes from a great cowboy chef . Your a fun personality appreciate all the recipes you taught us the t shirts are neat especially the long sleeves sending for cookbooks and seasonings. Thanks yo all our military veterans and active we love appreciate God bless America 🇺🇸
Thanks and God bless you
Good on you mate keep up the great videos
Thanks, will do!
Mr. Rollins is a National Treasure.
this is so timely as i have a big flat in the smoker right now.
God Bless🇺🇸America. And our beautiful BBQ.