Great watch for us brisket geeks. Such a fun process isn't it? The whole process you do is very familiar. I always say that I do the initial smoke process until I get the color I want and the bark is set before I start the actual cooking process. Two different methods but similar great results. The point? We both say the same things brother. This is the process that works for ME so this is what I do. May not work for the next person but for me, the process I use yields me great results. Good job bro...
Looks perfect. The foil boat method is the method used at the BBQ place my mom worked at in Houston 40+ years ago. It's probably the most traditional Texas BBQ brisket method.
Love the more consistent content! I like to use the Foil boat as a tool to speed a cook up if I am lagging behind in the middle of the brisket. I also agree that the full foil wrap to soften that crunchy bark up a bit is really nice as well as the easiest way to not make a mess! Looking forward to more videos.
Ha yes! The full foil wrap came because of the mess - especially when travelling and it moving in and out of yetis and into warmers etc. thank’s a lot for watching, Blake!
Thanks for sharing your process! I have been wrapping in paper instead of foil for the rest - I also wrap the paper outside with cling wrap. Then rest for > 10 hours. This has yielded the most flavorful and moist briskets for me! The paper will help keep the bark from getting too soft. I also add wagu tallow at the wrapping phase. Many times (when I remember) I put the tallow in the smoker to give it extra smokiness. (I have a pellet grill - LSG)
I wonder why you wrap the paper with cling wrap? Actually, I don't! The grease and oil just leak out - so messy. I reckon wrapping in foil is a much cleaner option... I've learnt the greasy way!
@@jezzadenton8854 actually it doesn't leak at all. It seals in the moisture and the paper provides a barrier/absorbs the tallow and moisture. It is not actually messy.
Nice work, looks great! I have been doing the same combo of foil boat after the stall and then fully wrapping in tin foil and tallow to soften the bark immediately after coming off the pit. I went to the Goldees class this past May and they instructed to check for 195 in the center of the flat but also said 195-205 is the range. I know that temperature is just an indicator, not the final decider of doneness but my question is, if I am going to wrap in foil immediately after the cook and before I rest it down to about 140, should I pull the brisket just before probe tender and hope that I get a little bit of carry over to get it to the perfect spot, or pull it once it’s perfectly done and then wrap immediately in foil? Sorry for the long question and thanks for your work!
Great looking cook.... I've watched Brad do that foil boat many times. I am still stuck on the paper wrap but definitely will be trying that out soon. Thank you for the video
Great job Dave! Cooking in the cold and rain is not easy, so major props for sticking this one out! Again, we’re on the same page because I’ve been planning a very similar video haha 🤙🏻 Happy holidays mate!
Dave, you know that I’m a big supporter of you and your channel, but for some honest feedback, I follow you because I like to see how to cook bbq in the UK with the meats and ingredients we get here. I also think it’s important to support our own farmers, who are desperately trying to provide the healthiest, and best quality meat in really challenging times. I could not in good conscience purchase beef that has been flown in from the other side of the world. I hope you take this feedback the way I mean it. Much respect to you. 👍🏻
Great video/method. I do a similar method on my 250 Moberg offset.and always turns out very good. I agree with you on the fact that I cook/smoke what I like. Most everyone I share with likes it. Alway rest overnite @ 140-145 f.
Hi there. I'd love to know what kind of warmer you've got / would recommend. I'm based in Scotland and not sure whether to get a warming oven, big coolbox etc. Like you I think most of my rests would be overnight for 11+ hours, while I get some sleep.
I feel like my brisket is cooked nicely, I then rest it in a cooler and I’ve had times where when slicing it feels much firmer. Do I need to let the temp come down to a certain temp before wrapping into the cooler to rest? Thanks!
Great video but I wish you'd address the stall. To be fair though, not many brisket videos do. My last brisket cook, it took over 4 hours to go from 160 to 170 with the smoker running 250-275.
Excellent video. We are on Thanksgiving holiday in the United States and am planning a brisket cook this weekend. Was wondering what your final temperature was when it was probe tender as well as what temperature you kept it in your warmer? Thanks, again for the great content!
Awesome! I can’t be certain of the final temp. Probably somewhere between 205-210. But really just went on the feel of it. It should feel like probing smooth peanut butter. I held it in the warmer overnight at 145f
@@WilsonsBBQ I've been doing this for a while, mostly with beef ribs. I've found the sous vide reheat makes it even more unctuous and tender than when it first came off the smoker. Vac seal machines are dead cheap as well!
I’d say get the best quality you can afford, and ideally locally. There’s no denying grain fed is generally fattier and therefore delivered a better outcome (in general) but there are some insanely good grass fed briskets. Check out my XM gold video.
Hi Dave. At the start of the video, when you point to the corner of the screen to say "watch the process here", there is no link to your original brisket process!
I'm surprised just 2 things of pepper and 1 of salt covered that whole thing. That's good to see how much is needed to dunk it when you're only doing one. Makes me jealous of the restaurants that are doing so many it's just a full tub of it and there's probably minimal waste or they can use it another day... Doing 1 brisket a quarter doesn't make that seem cost effective
As I’ve always said, it’s the coalbed that drives the most heat. So it wasn’t until those 4 quite small base logs burned down after an hour or so before we had a good coal bed, and by that point - that top heavy dense log wasn’t giving off huge amounts of heat. So although it’s a lot of wood, the fire itself wasn’t ever ripping and the coal bed wasn’t very well established at all. It was also super cold so that definitely helped 😅
🤣😂 I don’t think you got a clue what we get here in the states. Plenty of grass fed briskets out there in the big box stores and we have hundreds of small farms with even higher quality briskets so…. 🤷🏻♂️
Just finished about 100th brisket. Great point - AGAIN. The flat - totally average - AGAIN. This pretty much ends my quest. Pellet grill with great pellets. Injected it. Salt, pepper, garlic powder. Water pan below. Oak in the Camp Chef chunk box. Foil boat at the stall with tallow. Higher temp to 195*. Sous vide hold at 162* for 18 hours. Conclusion. It is a total crapshoot. Prime and American wagyu are still iffy as to their potential. The cost is prohibitive for what should be a really cheap cut because it is tough meat. And the time it takes, basically a day, results often in a colossal waste of time. The reason this whole enterprise is folly is that we are trying to cook two entirely different cuts of meat strapped together and trying to get them to turn out well. Try cooking a pork butt with a pork loin strapped to it. I have never had a flat that was anything to write home about. The point is always delicious. Strange that no one sells the point alone. If they did, no one would buy the flat. So here’s the bottom line. Want delicious beef bbq? Dino ribs are foolproof, taste better and take less than half the time.
I love smoking in winter when its snowing, something about it makes me smile.
i do not love smoking in aus summer when you want to bbq, its fkd 37c trying to keep temps low
It’s like a Christmas train
I’ve never experienced snow fall . One item on my bucket list. Nice cook .
Great watch for us brisket geeks. Such a fun process isn't it? The whole process you do is very familiar. I always say that I do the initial smoke process until I get the color I want and the bark is set before I start the actual cooking process. Two different methods but similar great results. The point? We both say the same things brother. This is the process that works for ME so this is what I do. May not work for the next person but for me, the process I use yields me great results. Good job bro...
Looks perfect. The foil boat method is the method used at the BBQ place my mom worked at in Houston 40+ years ago. It's probably the most traditional Texas BBQ brisket method.
One of the best briskets I’ve seen on tube!
Is it just me, or did he just sneeze and then say that's all seasoned up afterward? 😆 I love your work; keep going!
3.36, where did that sneeze go, that’s what I want to know, no way can I replicate that. BEST BBQ channel, hands down
I usually sneeze on my brisket before seasoning. Works great as a binder,but to each his own …
Great cook.
Americans would be watching in awe as you flawlessly say Worcestershire sauce!
In awe? 🤣😂 sure we can’t get enough of those British accents. It’s why we brought it here to the states. 🤦🏻♂️
Looks incredible - planning on coming to one of your courses in the summer so look forward to seeing it close-up👍
Breakfast tacos you say 🔥🔥🔥
Great video, lots of awesome information! Dry brining and foil boating are the only way I smoke briskets anymore.
Love the more consistent content! I like to use the Foil boat as a tool to speed a cook up if I am lagging behind in the middle of the brisket. I also agree that the full foil wrap to soften that crunchy bark up a bit is really nice as well as the easiest way to not make a mess! Looking forward to more videos.
Ha yes! The full foil wrap came because of the mess - especially when travelling and it moving in and out of yetis and into warmers etc. thank’s a lot for watching, Blake!
Another cracking video. Brisket is a labour of love. You do some of the best videos for brisket on the interwebs.
I'm on my way with a plate, a smile and an appetite! 🤤
G'day from OZ! Great to see you using a great Aussie brisket. Keep up the good work mate.
Fantastic video and a really nice looking brisket. Great work.
I'd love to watch your British grass fed method.
Great video, can't wait to follow this next time I'm cooking a brisket ❤
Can’t wait to see how it comes out!
@WilsonsBBQ, what wood do you use, please?
Saw you from Chuds, and loving your work, Dave.
Thanks for sharing your process! I have been wrapping in paper instead of foil for the rest - I also wrap the paper outside with cling wrap. Then rest for > 10 hours. This has yielded the most flavorful and moist briskets for me! The paper will help keep the bark from getting too soft. I also add wagu tallow at the wrapping phase. Many times (when I remember) I put the tallow in the smoker to give it extra smokiness. (I have a pellet grill - LSG)
I wonder why you wrap the paper with cling wrap? Actually, I don't! The grease and oil just leak out - so messy. I reckon wrapping in foil is a much cleaner option... I've learnt the greasy way!
@@jezzadenton8854 actually it doesn't leak at all. It seals in the moisture and the paper provides a barrier/absorbs the tallow and moisture. It is not actually messy.
Nice work, looks great! I have been doing the same combo of foil boat after the stall and then fully wrapping in tin foil and tallow to soften the bark immediately after coming off the pit.
I went to the Goldees class this past May and they instructed to check for 195 in the center of the flat but also said 195-205 is the range. I know that temperature is just an indicator, not the final decider of doneness but my question is, if I am going to wrap in foil immediately after the cook and before I rest it down to about 140, should I pull the brisket just before probe tender and hope that I get a little bit of carry over to get it to the perfect spot, or pull it once it’s perfectly done and then wrap immediately in foil? Sorry for the long question and thanks for your work!
That was a brilliant video, probably 1 of your best. I noticed the chopping board as well, very nice.
Great work brother, keep it up.
Great looking cook.... I've watched Brad do that foil boat many times. I am still stuck on the paper wrap but definitely will be trying that out soon. Thank you for the video
As a total novice this has been really helpful. Also liked and subscribed and this is just a comment to help out since you said it really helps.
Great job Dave! Cooking in the cold and rain is not easy, so major props for sticking this one out! Again, we’re on the same page because I’ve been planning a very similar video haha 🤙🏻 Happy holidays mate!
Ha appreciate it Harry! We’re in sync. Can’t wait to see your video!
Awesome tips Dave, Me and the wife have done a few recipes of yours now and they are always the Darts!
Fantastic! Love to hear that!
Great video mate!! I have a Brizzy lined up this weekend. Looking forward to trying these methods.
Love the video. I will definitely try this type of brisket cooking on my next one, nicely done….❤
Dave, you know that I’m a big supporter of you and your channel, but for some honest feedback, I follow you because I like to see how to cook bbq in the UK with the meats and ingredients we get here.
I also think it’s important to support our own farmers, who are desperately trying to provide the healthiest, and best quality meat in really challenging times. I could not in good conscience purchase beef that has been flown in from the other side of the world.
I hope you take this feedback the way I mean it. Much respect to you. 👍🏻
Great video. How long can you hold it in a warmer (say around 165f) before it spoils/overcooks?
If you dont have a warmer could you just hold it over night in the oven on low or does it dry it out?
Are the splits you buy allready at the right moisture %
Did you put fat side down when wrapping with the tallow?
good guy wilsons bbq always shouting out his friend brad
That was really helpful, Dave. Thank you!
Great video/method. I do a similar method on my 250 Moberg offset.and always turns out very good. I agree with you on the fact that I cook/smoke what I like. Most everyone I share with likes it.
Alway rest overnite @ 140-145 f.
For the Goldees style full wrap in dripping and then overnight hold, did you wait for the brisket to cool or straight in the holding oven?
Nice vid - thanks for sharing your expertise! Cheers 🤠👍
Curious if you saw what temp it was at when you pulled it for rest
Nice job. This is basically how I do it too. Except I do it on my Kamado Joe and I rest it overnight in a sous vide. But it turns out fantastic.
What are you using to measure parts of pepper and salt? Is it a cup or 1/4 cup?
Great video! Thanks for the info
Hi there. I'd love to know what kind of warmer you've got / would recommend. I'm based in Scotland and not sure whether to get a warming oven, big coolbox etc. Like you I think most of my rests would be overnight for 11+ hours, while I get some sleep.
Can you let us know the make and model of your warmer?
Arisco BQ0
I feel like my brisket is cooked nicely, I then rest it in a cooler and I’ve had times where when slicing it feels much firmer. Do I need to let the temp come down to a certain temp before wrapping into the cooler to rest? Thanks!
For the algorithms bay bay!!!
Great video but I wish you'd address the stall. To be fair though, not many brisket videos do. My last brisket cook, it took over 4 hours to go from 160 to 170 with the smoker running 250-275.
Great video, I'll be cooking my first brisket on Sunday, a whopping 7kg. What temp did you hold overnight at?
Excellent video. We are on Thanksgiving holiday in the United States and am planning a brisket cook this weekend.
Was wondering what your final temperature was when it was probe tender as well as what temperature you kept it in your warmer?
Thanks, again for the great content!
Awesome! I can’t be certain of the final temp. Probably somewhere between 205-210. But really just went on the feel of it. It should feel like probing smooth peanut butter. I held it in the warmer overnight at 145f
That’s great. Thanks again for the video. That came out really nice and I’m hoping for some similar results.🙂🙂🙂
beautiful bro!
What warmer do you use?
Arisco BQ0
Did you rest it overnight in the oven? If not wouldn't be losing heat to below serving temp?
Awesome!
What do you do to keep it juicy if you don’t use it all?
That looked fab
Vacuum seal it ASAP and reheat via sous vide.
@@WilsonsBBQ I've been doing this for a while, mostly with beef ribs. I've found the sous vide reheat makes it even more unctuous and tender than when it first came off the smoker. Vac seal machines are dead cheap as well!
what are you using to measure the parts? i tried this and it was way too peppery
The parts should be the same regardless of what you use to measure it.
I don't want restaurant quality brisket. I want local bbq popup tent
Do you suggest using a British grass fed brisket or is it best to order an American grain fed one online?
I’d say get the best quality you can afford, and ideally locally. There’s no denying grain fed is generally fattier and therefore delivered a better outcome (in general) but there are some insanely good grass fed briskets. Check out my XM gold video.
Absolute beautiful man
Care to mention how you held it over night? On the counter, in a cooler, in a hot box??
In a warming oven
@3:36 You aint seasoning if you aint sneezing!
Gr8 work mate -Str8
*Sneezes* "That's all seasoned up."
That’s part of my process
Hi Dave. At the start of the video, when you point to the corner of the screen to say "watch the process here", there is no link to your original brisket process!
Does the sneeze not add too much moisture? 😂
says a lot that you upgraded to a primitive 250... Mine comes in January... Poor Woody
I'm surprised just 2 things of pepper and 1 of salt covered that whole thing. That's good to see how much is needed to dunk it when you're only doing one. Makes me jealous of the restaurants that are doing so many it's just a full tub of it and there's probably minimal waste or they can use it another day... Doing 1 brisket a quarter doesn't make that seem cost effective
And maybe South African!
How did you run the pit under 200F with THAT much wood in it 😮
As I’ve always said, it’s the coalbed that drives the most heat. So it wasn’t until those 4 quite small base logs burned down after an hour or so before we had a good coal bed, and by that point - that top heavy dense log wasn’t giving off huge amounts of heat. So although it’s a lot of wood, the fire itself wasn’t ever ripping and the coal bed wasn’t very well established at all. It was also super cold so that definitely helped 😅
@ good info. I appreciate you!
0:28 No pun intended.
😮
🤣😂 I don’t think you got a clue what we get here in the states. Plenty of grass fed briskets out there in the big box stores and we have hundreds of small farms with even higher quality briskets so…. 🤷🏻♂️
Did i see donkey tongs?
Just finished about 100th brisket. Great point - AGAIN. The flat - totally average - AGAIN. This pretty much ends my quest. Pellet grill with great pellets. Injected it. Salt, pepper, garlic powder. Water pan below. Oak in the Camp Chef chunk box. Foil boat at the stall with tallow. Higher temp to 195*. Sous vide hold at 162* for 18 hours. Conclusion. It is a total crapshoot. Prime and American wagyu are still iffy as to their potential. The cost is prohibitive for what should be a really cheap cut because it is tough meat. And the time it takes, basically a day, results often in a colossal waste of time. The reason this whole enterprise is folly is that we are trying to cook two entirely different cuts of meat strapped together and trying to get them to turn out well. Try cooking a pork butt with a pork loin strapped to it. I have never had a flat that was anything to write home about. The point is always delicious. Strange that no one sells the point alone. If they did, no one would buy the flat. So here’s the bottom line. Want delicious beef bbq? Dino ribs are foolproof, taste better and take less than half the time.
its very sneezoned.
8 min into video and watched 4 commercials.... pass
Absolutely DONT let it rest overnight, completely useless
😂
What's wrong with the overnight rest?
Resting overnight makes a HUGE difference that’s one of the major reasons every successful bbq restaurant in Tx does it.