She literally gave yall the game in under a minute. but you should dig deeper if you wanna do this. but do refer back to this vid as a reminder/summary. very simple. just takes time. great vid
Honestly, even temperatures aren’t that great at telling you when it’s ready to wrap, or done. Color, fat render, and tenderness are the things to look for. Once you get the bark the way you like it, and the fat starts rendering (if your finger sinks into the fat instead of it feeling bouncy); then it’s the best time to wrap. Once you wrap, only one thing tells you when it’s ready: tenderness. If you don’t know how to feel for the tenderness with your hands, use a probe. Stick the probe in, if it slides in and out without any resistance, it’s ready. If you’re going to be able to do a long rest (8 hours or more, where it maintains internal temps of 150°-160°), then a little bit of resistance is ok. Make sure when you probe for tenderness, that you check multiple spots, especially the flat.
Sigh.. remember when brisket use to be a really cheap piece of beef to buy and go wild with.. that was a year or two pre-covid. Now its just ridiculous like everything else and I’m tired of ground beef and chicken 😩😩.
I don't go off time or temperature lol whenever I do a brisket I go by look and feel. When the bark is where i like it I wrap it and then after a couple hours I give it a poke with a kabob stick and I take the brisket off when the poke feels like it's going through soften ice cream
203 in one spot isn't necessary 203 in every spot. I've never had to cook one past 203. I do however keep it in the smoker a couple of hours past when it initially hits 203. Never been dry, always been tender.
Sometimes its 190°. It's the jelly feel. Definitely cut decal out. My trophies became more when an old boy showed me at yearly cattleman's association shindig , use a metal pick comb and the spray would draw down the spices into.
New recipe I'm working on. Binder is worcestershire sauce and adobo. Seasoning is salt and pepper, fresh garlic, Serrano peppers, cumin, and blackberries.
Don't need to wrap unless you're in a hurry. Temp is a guideline just like time, need to go by feel. 3rd, it's been proven the more you let it rest the better and juicer it will be. Put it in an oven wrapped at 150 for 18 hours and it will be the best brisket you've ever had.
If you're going to use a pellet grill don't go with a mustard binder and just put the seasoning on there and don't wrap it in butcher paper for the second half of the cook. Butcher paper is great for offset smokers but because pellet smokers don't produce a lot of smoke your better doing a foil boat method then wrap it in butcher paper with some tallow for the rest. Looks great otherwise though
I have literally never heard anyone talk about hard cook times with brisket. The only argument I have heard is about not focusing on temp and going for feel(probe resistance)
I’m so happy that I found this video 🥰 I bought TempSike today from Academy and I was thinking to smoke a brisket this weekend. I was watching several videos but I was confused which process to follow. As I have seen this video now (I watched it atleast 10 times back to back trust me on this 😊), I’m gonna follow the same process which you showed in this video. But if we are spraying beef broth every 90mins, whenever we open the smoker, the temperature would drop down right - will that be ok (just to keep an eye on meat internal temperature on TempSpike till it hits 165 and then take it out to wrap in butcher paper and then place it back in smoker till the meat internal temperature reaches to 203)? Your suggestions will be very helpful please. Can I also use cooking oil as binder and then put the rub on it as my wife doesn’t like mustard?
If im going to wrap and rest for a long time, i dont sprits the brisket at all or very little When you wrap for a long time it softens up that bark imo, just my two cents Awesome channel 😎
This video is wrong....Don't focus on temperature...focus on tenderness. If you put thermometer probe in and it feels like going into peanut butter in all parts of the brisket, it's ready.
W sauce binder never NEVER use mustard on beef if you haven’t w sauce use tallow or nothing at all. I smoke it way differently but to each their own, but for the love of god never mustard
You don’t cook to temperature you cook to fat rendering. And that’s not a “smoker” it’s a pellet grill. You can make great bbq on a pellet grill but it’s not the same as stick burner and if that was the case every bbq joint in Texas would be using pellet grills, not something that’s less convenient like an offset. Also, very easy to share a video of the point being super moist cause well you can’t mess that up unless you’re blind, interesting how you didn’t show the flat where there was absolutely no fat to help protect it and I bet it was dry as hell. Probably not her fault cause the brisket looked like a select-choice cut of brisket.
I use a Weber smoking 18 inch. I smoke my brisket for 10 to 12 hours. I used the minion method with hickory wood lumps and charcoal. I am blind and smoke the best around town here in Southern California. You be surprised with blind people can do.
Don't heat it up you'll get into issues with bacteria.. Best resting temp and to cut the brisket is when it's at 150 internal temp, don't wanna go anywhere lower and don't cut it when it's higher because all the juice will leave.
225 on the smoker is too high. 205 is perfect temp. I’ve been smoking briskets for 25 years and I’ve never wrapped a brisket. The secret is to leave a really good fat cap on the meat from the start. The rendered fat will tenderize the meat as it slow cooks.
Brisket prices have come down significantly. I just bought a 14 pound prime grade brisket on Thursday for $85 and last at this same time it was double that.
All that went through my head while watching this: Did I just make the song of the summer? Directed by myself, George cooper. Soft brisket, warm brisket, little ball of herbs, happy brisket, sleepy brisket, pat pat pat. Thank you.
No binder needed. Salt and pepper. No spraying no babysitting. Set at 250 and let it ride until 185-190. Pull and wrap with about 3 tbs of smoked waygu fat poured over it. Stick it in an oven at 170 and hold for at least 4 hours, up to 8 hours. Perfect brisket, every time. (If choice and no marbling, fat side down, layer of wagyu fat on the upside.)
@@DamnedConservative hmmm. I beg to differ. Look up dry brining. There is a reason I prefer not to use a binder. When I first started I always used a binder. There are definite advantages to not. The salt and pepper or whatever rub you want to use will stick plenty well without it.
@@jmassey7323 I'm using a direct heat smoker. Masterbuilt 40 so big learning curve. The first one was just the flat. It was burnt and tough. Second one was better but I used aluminum foil and it steamed itself. This one turned out so much better. Temp stalled out so I wrapped it in butchers paper and put it in the oven. Had it for Sunday dinner family of 15. No leftovers. LOL
@@bobabell6982don't wrap your brisket during stall because that's when water is evaporating and brisket needs to breath, unless you want your bark to be all mushy and gone? Same with foil.. Better to wrap brisket after stall or once bark is set and fat is rendered well.. You can use foil and do the foil boat method to get insane bark also, my preferred method.
Don't trim as much fat and when putting it in the smoker, put it fat side up so the fat runs into the meat and doesn't drip off. When you wrap it, wrap it with plastic wrap first then the butcher paper. That'll hold in the moisture also. Then let it rest for a couple hours in an insulated cooler.
No not more rest time. Don't cook to temp. That's why your overcooking it. Don't wrap during stall. Wrap when fat is sticky and rendered and use talow when wrapping.. Usually after stall is good time to wrap. Start probing the meat around 190 to see how much resistance there is.. Once it's probing like butter your done.. Can be at 190 or can be at 205.. Also learn the hot sports in your smoker and put the fatty sides near it. Keeps drying out wrap little foil around the parts drying out. Don't cut into it at a high temp your liquids will leave making it dry.. Cut. Into it at 150 internal. Resting at that temp for long time also is key.. If your oven goes down that low
I personally like to hold my brisket at 203 for a while, as opposed to pulling once it hits, it is more tender in my experience, and still super juicy.
I have to disagree with you, maybe for a first timer.. Feel is more important then temp.. I had briskets probing like butter at 195 and had some at 205 and had some come out dry at 200 so it's mostly about bark setting and then looking at fat rendering then wrapping and waiting on probing with no resistance.
Ill just have to accept I will not be making this any time soon. And where I live we dont really have anywhere that serves this. Except for a chain restaurant, but even then you can not just purchase the brisket, you have to buy the meal with all the sides and a little portion of meat. Might have to book a flight further south.
How does a cut of really lean brisket get cooked? I cooked four smaller pieces that were super lean right out of the package. It tasted ok, but was bit chewy/ rubbery in texture. Cooking it longer in the oven the next day helped, but that made it a bit dry.
You dont taste the mustard anyway. So even if you dont like it, it doesn't matter. Spritzing is a waste of time. No reason to open your cooker for at least 10 hrs if you have a temp probe. Oh and when letting rest, try to keep your vessel at 140 degrees for food safety .longer the better.
Onyl true way to know when a brisket is perfertly done is probe tenderness. Time and temp are just guidlines. Every brisket is different and every brisket is done at a different temp. Probe tender never lies
Forget about time and temperature. It’s all about the feel, but only an experienced pitmaster can do this without a timer or a thermometer. It’s very simple.
