I know you referred to this as a simple version of a brisket cook...but in reality, there is no reason to make it any more complicated. Some great tips in this video. Thanks!
I am thinking of making a brisket for the first time so this video is great and at the right time. Looks very delicious and juicy. Have a wonderful day.
The best, simple, easy to follow video I've ever seen on brisket. Soooo many others overcomplicate this cut of meat. I did it jut as you suggested and it turned out amazing!!!! I love all your videos - so well done, so easy. Keep up the awesome content.
I am a beginner smoker, and I really like your simple, step-by-step demonstrations. I have a 22 lb. prime brisket to cook for Labor Day and appreciate your timing tips. Thank you.
Good video. I've cook dozens since I started and screwed up a lot in the beginning. One of my favorite ways now is to cook fat side up the whole time, foil boat it for a wrap and rest it for approximately fourteen hours in a low temp oven or cambro at 145 degrees. Equipment for a long rest isn't cheap, but if you get heavily into BBQ it's worth it.
I sliced up my last brisket - just used salt / pepper / garlic combo. Placed in freezer for bout an hour, then vacuum sealed into several pouches. Great for camping - just place pouches in boiling water for a few minutes.
Here's a tip you should relay to brisket beginners, only slice what you eat. Leftover brisket should not be sliced. That will dry out. If you leave what's left unsliced, it will maintain most of its juices. The biggest mistake everyone makes with brisket is they slice the entire brisket. Then, when they want leftover brisket, it's dried out.
@@mitchbandalan9450 what I like to do is cut however many slices you want fresh out of the fridge when it's cold then heat up the slices in a pan on low-medium heat. If you have beef tallow on hand throw a little of that in the pan first. I don't like heating up big pieces of brisket because you risk drying it out.
@mitchbandalan9450 I do too. I use my trimmings in the smoker to make my own smoked tallow. Then pour it on the brisket when I wrap in butcher paper and finish the cook. And let rest in 150 warmer oven for 6 to 8 hours.
Not a competition guy but I do a fair amount of smoking and enjoy your videos! Biggest advice I give is low snd slow is the tempo and brisket advice is what you said if it doesn’t bend keep looking for a better one to start with but the most important thing is don’t get discouraged and enjoy the craft
A friend gifted me my first brisket. I have it in the freezer. Was quite nervous but not so much now. Thanks a million for this awesome video. And your hair looks great 👍🏾
I just tried my THIRD brisket. After the first 2 failures, this one was perfect! Two things I attribute success to? 1) The temperature probe piercing the brisket like it’s butter, and 2) Allowing the brisket AMPLE TIME TO REST in my ‘dedicated’ brisket wrap towel and styrofoam cooler! If you cook it today, plan on eating it TOMORROW! Be patient!
I’ve done 4 or 5 briskets so far, definitely takes a little trial and error. So worth it in the end. My first one was a nightmare, took way longer than expected and we ate LATE that night, lol. I rest in a cooler at least 4 hours. Really helps everything distribute and keeps things juicy. Thanks!
Wow you made it look so simple, I’ve done a few, they turned out fine, still leaning, my smoker is not the best but looking to get a better one. Thank you for the advice 😊
I smoked a 4lb 7oz Choice flat from Sam's Club on my BGE yesterday. I prepped the meat with a medium layer of Kosher salt the day before and took it out of the fridge two hours before cooking. My plan was the "hot & fast" method. Out of the fridge at 0500, the meat temp was 41 degrees F; two hours later it was 64 degrees F when I started the cook. While the Egg was stabilizing to 280 degrees F (indirect), I added a layer of pepper, garlic powder and celery salt on the meat. I also had a plate of water under the meat and spritzed with apple cider/vinegar water mix every hour and rotated the grill 90 degrees. I was figuring about an hour and change per pound to cook; another hour or so wrapped to 205; then rest for 2-3 hours. One-hour in to the cook the meat was at 150; an hour later it was 170. I sort of panicked and lowered the Egg temp to 210. By three hours into the cook the meat had dropped back to 150. I left it on for another 90 minutes with no change in meat temp, so I wrapped in butcher paper and put it back on the grill. Inside of an hour the meat got to 206 so I pulled it to rest. I let the meat cool at room air to 180 then put it in a cooler for two hours before serving. The meat was at 150 degrees when I unwrapped it. The brisket was overdone, dry and way to salty. The bark was mushy probably due to the spritzing. I thought the bark would set during rest, it didn't. I ended up turning the meat into jerky.
Love the video, three quick questions about a brisket I did last night. This was about my 5th brisket and it turned out fantastic. Here's my question: 1. My point hit 207°, my flat was ~198°. Would you pull off smoker with this range 2. When wrapping in towel after finish, do you remove the brisket from the butcher paper and wrap in a towel or wrap towel around butcher paper Thanks
Did I miss it, you mentioned fat side up then you said you were going to change that up later on in the smoke, when do you flip it? Was that when you wrap it? Thanks you, this looks pretty simple cant wait to try this. Thank you
The art of smoking Briskets is really all over the place and I don`t think there is really any wrong ways as long as your Brisket comes out nice and smoke flavored and not dry. I personally never trim any fat from a Brisket before it is cooked as fat on the outside is your friend and leaving the fat on evens the playing field on briskets that are Prime, Choice and Select meaning you save some money and get about the same results. I have a smoker that can easliy cook about eight briskets at once if needed but usually stop at about five due to I don`t like the meat sitting to close to the firebox and I love using oak wood since it is plentiful here in Texas. I like smoking them at around 275 to 300 heat wise and smoke them arond five or six hours, wrap them in foil will about half a beer, slide them to the far end of the smoker and cook them another five to six hours as I put on my pork ribs and eveything is done about the same time.
I made a mistake buying an offset stick burner. Way too much fire management. Can’t cook overnight without staying up and adding wood every 45 min. For a long a cook as a brisket is having a pellet smoker which essentially set it and forget it you come out with a brisket as awesome as yours.
Did I completely miss where you flip the brisket? You said you start fat side up and then flip part way through, but I missed when that was. Is it after you wrap?
Do you have a link to the smoker that you use? I am looking at smokers for my Brisket & to use for other foods. I currently use my charcoal grill & convert it to a smoker.
HI Suzie, great video !!! So doing Brisket Math, if i want to serve the brisket around lunch time, I should start my cook around 2 pm the previous day? wrap at around 10 pm? I know we need to go by meat temp, but approximately?
You forgot the sides, rookie move! As Chudd would say 😂 Great tips seriously though. It’s not hard as long as you stick to the plan and this lays it out nicely.
Susie hasn't tried it yet, but I love it! The bark on top is phenomenal. I usually just wrap in butcher paper still though. It takes less work and I love it just as much. -Brandon
That brisket looks wonderful, great job, I am not here to bust your ass but to see what ppl are doing. I don't care for labels but I have done no less than 100 brisket smokes in various ways in the past years. Pitt boss ? Ppppfffttt. Keep on smokin' girl looks good from here. PS. there are so many variables ya can't tell it all on YT. Hope I wasn't rude.
What Susie said, plus the "fat side" of the brisket has a lot of fat that won't render during the cook. It will also prevent smoke from getting to the meat. On the other side you just want to trim enough so that the brisket has a nice "aerodynamic" shape so that loose bits won't under/over cook.
Thanks for explaining it better. I can’t seem to make a tender brisket no matter what. I have never cooked it as long as she says and I was wondering if that was part of the problem
Totally up to you! A lot of people separate them before cooking and track them separately, but I like to cook the brisket whole and separate them at the end to make burnt ends.
My first took to 205 without wrapping. The center connective tissue had completely broken down and turned brown. It was very unpleasant to look at. At first, I thought it was spoiled.
I usually only flip it if one part is cooking faster than the other. Flip/turn it if you're seeing big temperature discrepancies between the point and flat!
You can flip the brisket about halfway through or when you wrap it for a more even cook but I generally don't. It can help the brisket cook more evenly especially if you have a smoker where the heat is very directional, like an offset or a drum smoker. On an offset, I'll start the cook with the point towards the fire and turn it so the point is away from the fire after I wrap if I notice the two muscles arent cooking as evenly as I'd like. On a drum, you can get fairly intense heat hitting the bottom sometimes, so if I pick it up to wrap it and notice the bottom is starting to get dry I'll put it back on the smoker upside down to try and counteract it. Usually I don't flip them, but if I notice extra dryness or one muscle cooking way faster while I'm checking if it's ready to wrap that's when I adjust.
Just basic stuff, thats been around for 100 years, but repeated over and over and over and over and over again by people with no imagination. zzzzzzzzzzzzzzzzz
@@Heygrillhey So why keep posting stuff that's been done ad-nasuem then, what's the point? Is your spatula different or something?. Like I said, zzzzzzz
To help beginners. Do you not see how popular this is? Obviously a fair few people needed it, and we definitely made it clear what kind of content it is. If you don't like it, don't watch it.
I have an 80 gallon offset and a timberline XL pellet smoker, and regardless of which one I use, I have found it is much less work and produces a better result to use my oven once the brisket is wrapped. It takes much less work and attention, holds a more steady holding temperature, and let you go right from finishing the cook to holding or resting temperature without having to touch or move the brisket. It saves a ton of pellets also. Once the brisket is wrapped, there is no real benefit to keeping it in the smoker, unless the smell of cooking it inside really bothers you.
Always let your Brisket cool slowly in a cooler or some sort of insulated container! You'll be Amazed in the difference from just standard room temp cooling!
I used the Hey Grill Hey video to cook my first brisket, turned out Fabulous! I have 2 briskets in my freezer now (got them in sale 😄) and I'm planning to make my father's day dinner with one, my gift to my family. ❤
Great video, Susie. I was amazed at how great a brisket tasted when I did my first one. There are lots of tips and tricks on this one that I will use on my next cook
Here’s another tip. As many briskets we have cooked the only brisket that ever came out great was the one we put in this bag we purchased and let it rest for about 4 hours. All the other briskets were never this good and to me letting just rest in butcher paper will not work, even if you do all those other things.
Nice video! Keeps it simple yet covers everything you need to have a great cook. Takes all the intimidation out of it. Hope my next one turns out this sweet looking! Thank You for the great content as always!
Ok, this 4th of July will be my second attempt at this. So now I re-watched your video (going back and forth), taking notes and I feel ready for this. I have a 11LB packer, untrimmed, that I plan to start smoking at 8pm on Wednesday. The goal is to have this ready by 1pm for our lunch. Wish me luck.
I have been watching Brisket Trim and Cook videos since 2020. This has to be the Best one I have watched. I have watched World Class Pitt Master like Myron Mixon. I Love how you Do it Best!!! The steps are clear and simple.Thank You! you have gained a new subscriber!!!
13:28 I love this video, seems so simple I’m gonna have to try a brisket again. I haven’t had success with brisket yet, mine are too dry. For some reason I have great success smoking everything but brisket. I assume you flipped the meat to fat side down after wrapping, I didn’t catch that in the video.
Watched this with my 7 yo son and (almost) 6 yo daughter on Father’s Day and they wanted to leave a quick comment and tell you ‘hi’!!!! Also my daughter LOVES your hair!!! Thanks for helping us work on that perfect brisket!!!
My first brisket was a total failure. I attempted to use the hot and fast method (don't ask me why) and it was tough and dry. I was so disappointed. To spend good money on a good cut of meat only to mess it up is deflating. I watched your video about 3 times now and I feel ready to try again, this time step by step the way you did it. I think low and slow is key here. Wish me luck.
Excellent concise brisket video! You almost set the record for the fastest RU-vid bbq brisket video, but that still goes to Frank Cox of SmokerBuilder. I’m glad you mentioned taking into account the heat on your smoker coming from the bottom and planning for that. Many people see the famous offset smoker videos (Franklin, etc.) and assume their smoker cooks the same way. However, you forgot to show when you flipped the brisket and when you put it back with the paper what side was down (couldn’t tell for sure if you had flipped in on the smoker before that). Also, interesting that you didn’t add extra tallow before the rest. I guess you wanted to keep it simple. Keep up the great content!👍
That was a very nice video. I've been looking for a starter basic video to get a guy started on briskets and this was perfect. Especially like the fact that you don't have some secret rub that came from Uncle Bob down in Alabama.
