How to Smoke a Brisket RIGHT - An Easy Step-By-Step Guide
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- Опубліковано 31 січ 2023
- Printable recipe below! Stay in touch with more recipes and upcoming events in our email newsletter: kentrollins.com/email-sign-up/
If you're wondering the best smoked brisket recipe that is easy- hang around camp awhile. #brisket #cowboycooking
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Printable Recipe: kentrollins.com/smoking-brisk...
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Kent Rollins
Cowboy Cooking, Cast Iron, Outdoor Cooking, Grilling, Dutch Oven Cooking
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Army retired Veteran here thank you for your support 🦅🇺🇸 Sir.
it’s always fun to watch your shows thanks for posting.
THAT ILLEGAL BEAGLE
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??
@@BigboiiTone it is very good and can be used on about anything.
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.
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
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
Another awesome job Kent! That looks delicious!
"Hardwood is a hard word" I'm dying. Definitely going to check out the seasoning and the cookbook. Love y'all.
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.
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.
Love your stuff, Kent! And great job, Shannon.
I'm so thankful you posted this one! Every time you pick one of my favorite foods, I do the Rollins happy dance.
Yes! Just what I’m craving. I’m starving for a brisket sandwich.
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
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!
Sir, this is EASILY the most comprehensive yet simple to follow brisket tutorial I have yet to find. Thanks!
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.
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.
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 🇬🇧
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 !
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
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
Thank you all so much for your videos! Love them! Have learned so much. Have passed the knowledge on to many. Keep cooking and be blessed!
Awesome! Thank you and God bless you
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
Looks delicious Kent! I really need to do one again. Y'all have a great week! Cheers!
Thanks Timothy
You are an American treasure Kent. Thank you sir.
Thanks for watching
Came for the elk chilli video, stayed for brisket tips. Such a great fun channel. Subbed.
We love your cooking and your dance moves!
Nice work Cowboy Kent
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
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.
Always love ❤️ your wisdom.
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
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 ..
God Bless your family Kent. You're a legend in cooking. Amazing video like always.
Thanks so much and God bless you
Looks FANTASTIC !
Came here for a brisket recipe, left with a new favorite cooking channel, thank you 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.
Awesome channel I'm learning so much. Mass thanks and God bless from Northern Ireland
Thank you so much
If only there was time for me to try this omg, looks delicious!!!
Just came upon your videos. A true gentleman . Thank you for your expertise. I need all the help I can get. God bless!
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
Man, I love me some tender brisket. Thanks for sharing
Thanks for watching
we used this recipe...with a few slight differences (diff rub, smoker, etc)
amazing recipe and thanks for showing us something we will be doing for years to come! Most tender juicy flavorful brisket I ever ate.
Your a great Man! Amazing chef, God bless your family
Man, I appreciate the military shout out, God bless my friend
We appreciate your service and thank you for watching
People say smoking is bad for you.
All I know is smoked brisket tastes amazing!
Great video, sir... I haven't done a brisket in over a year but come spring I can't wait... Stay blessed you two...
Hope you enjoy and God bless you
Just watched one of your vids, thanks for doing them. We need more people like you. God bless.
I appreciate that and God bless you
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
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
awesome looking brisket. thanks for all your knowledge and obvious love for cooking
Bless you for you excellent instruction. You showed every step and every tip. The brisket end product looked amazing. I only wish ai could have tasted it. ❤
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.
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.
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
Oh boy. Brisket maybe kinda tricky depending on who you talk to...but I would LOVE this brisket.
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
Making my hubby watch this one! Otherwise I have brag rights on how to make a better brisket than he can!❤
Hope yall enjoy
Thanks for making my Wednesday, as always!
My pleasure!
One of a kind you are, One of a kind. Thank ya both for whatcha do… God Bless…
Thank you kindly 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 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.
Loving the out-takes👍
You are the man. Love all your videos and your brisket looks amazing. Love the dogs too.
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!
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.
Man is just a natural at great content and a comedic personality! Awesome channel
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
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
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
Very proud to be a long time subscriber to this channel.
That turned out amazing!!! 😋
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
Awesome video cowboy Kent and have a good day.
Thanks Thomas and you as well
Thank You for sharing.I most definitely will try this
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
Brisket is my very favorite BBQ.
this is so timely as i have a big flat in the smoker right now.
Thank you for the video Kent.
Thank you. Oh, love that Beeg! God Bless and stay safe.
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
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!🤠
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!
Looking so good! I can smell the goodness!
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.
Made this today with the wife’s help for our anniversary. Best I’ve ever had. We were both very impressed.
Oh man, Kent. I'm so freaking hungry right now. I already wanted some brisket, but this.. just has me drooling.
Love the Beag at the end. Reminds me of my lab trying smell treats off the counter!
He is sneaky
Good on you mate keep up the great videos
Thanks, will do!
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!
that beagle is your greatest dancing fan! Every time you bust a move, his tail gets a going!
Im smoking my first brisket today lets see how it turns out. This video has been super helpful so far.
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
Last tome I was this early to a Kent Rollins video, my mom still wouldn't let me use a knife.
Funny seeing you here.
@@mandolinman2006 I have been subscribed to Kent since way back before he even had 100K subscribers.
😆😆😆!!!
One of my favorite americans here!!! Great work! Greetings from Los Angeles!!!
I’m really appreciating this channel I had to subscribe. I love it🙏🏽🇺🇸
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.
Awesome as always
Thank you so much
Hey Kent. Because of you, I just purchased my first Hasty Bake - the Legacy 132. I love it and getting ready to smoke my first brisket on it. Thanks for the tips from this video! Ben from Broken Arrow.
Can’t wait to try this on Thursday it will be my first brisket but not my first time smoking thank you for the tips. God Bless 🤝🏼