EASY smoked brisket recipe to nail it your first time

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Smoking a brisket for the first time can be intimidating. I hope this makes it easier for you to make a pitmaster-level Texas smoked brisket on your first try! #Meater #meatermade
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Опубликовано:

28 май 2024

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Комментарии : 591

@AA-du2mc 3 месяца назад

I used this to learn to make brisket. I have now made three that were not fatal to the people that ate them. The fourth may very well have been the cure for cancer. Can’t really say since I didn’t have cancer before I ate it. It was good enough that I essentially became gollum and it was my precious. So long story short… Thanks… great video.

@nathanharris7815 6 дней назад

😂

@briancollins4839 2 года назад

Tried your procedure and had a great success, Thanks!!! Smoked for 6 hours to 180ish then wrapped in butcher paper with the taloe then cheated by putting in the fridge over night. Back In the oven around 7:30 AM @ 300 and cooked to 203 took it out of the oven @3:30 and let it rest till 5:30-6:00. Had the family gather around to witness a perfect looking brisket that tasted even better. I was worried about the fridge time but it worked out beautifully thanks again for the coaching.

@Candoit2 Год назад

loved it! Wish I could do one and finish it up like the one in your video. I'm 82 and I'm going to try it. Subscribed!!👍👍👍

@lowdownone 2 года назад

Nice overview. A few things you may find useful: 1. Instead of putting your brisket in the fridge and then reheat it, just rest an hold it the whole time. After say 2 hrs of resting, just put it in your oven at lowest temp usually around 160-170 but 150 if you have it, and leave it until time to eat. It will taste better than completely cooling it off and reheating. 2. Smoke your meat until 180, then wrap it in foil. When you take it out to rest, remove foil completely and wrap it in butcher’s paper for a long rest. The longer pre wrap cook plus the rest in paper will get you close to ideal bark while the foil wrap will get that ideal tender. Just something to try.....there are million ways to cook these things. I appreciate the fact you oven cook after wrapping. Saves fuel and gets you out of bad weather. Anyway, keep up the good work

@DattMfTrip 2 года назад

I appreciate you for this

@adamenglish1873 2 года назад

This is the way

@sean4893 2 года назад

What if I won’t be eating it for another 12 hours or so? Would that be too much time in the oven?

@Illusionati420 Год назад

Yeah I stopped resting in a cooler. Try resting for 10 hours in lowest temp oven... game changer.

@charlesljones2454 Год назад

@@sean4893 I open up the foil at the top ......wrap the brisket in a large towel ......and put it in a cooler ......it will stay warm all night .....every Christmas .....people usually order at least four briskets from me ......and I always have them ready by Christmas .....I don't buy the briskets .....I only charge them 75 dollars to smoke them ......I have two smokers ......and I do two at a time .....takes a hell of a lot of hickory and oak to reach the stall..... but usually only three hours in the oven to finish .

@ericwillard2364 2 года назад

When my kid was born, I gave up smoking because I no longer had time to tend a fire all day. Earlier this year I picked up a Rectec and I’ve been using it 2-3 times per week since getting it. It saves so much time, and I can’t recommend it enough for people who don’t have the kind of time a stick burner requires. Hell, even if I had the time, I’d never go back.

@mattb9664 Год назад

Thank you for this video and info- been following it since my 2nd or 3rd brisket on the exact same smoker, and they have all come out excellent! The smoke ring and the aroma is amazing...it's an explosion of flavor to say the least. MY dog would take notice and come over looking for some samples while she was still here. Definitely ready to graduate to a normal full sized brisket from the 4 pounders that are sold in the grocery store.

@jonyoung6405 2 года назад

I use a Weber Kettle grill and charcoal stacked using the “snake method “ with hard wood chunks over the charcoal. Start before bedtime, go to bed, get up in the morning, wrap and Dutch oven , finish up in kitchen oven , with a temperature probe. I don’t loose any sleep during this process.

@stephenpickl7295 2 года назад

Thank you so much for this video. I followed this method step by step on New Year's Eve 2021. It was one of the best briskets I ever ate. So moist and tender.

@willdungeon7633 6 месяцев назад

Dang this is my go to video for when I forget stuff. Done 5 briskets now and I always go back to this video to kinda refresh myself. Good video.

@tomiancovici2855 Год назад

You, my friend, are gold. Totally subscribed. Eloquent and straight to the point video. Used the tips here on the brisket I made yesterday. Even let my father take some part of it.

@cromwelllopezreyes 5 месяцев назад

I'm watching this because of Meemaw

@aaron0352 5 месяцев назад

I followed this recipe and method for my family’s Christmas brisket this year using a Cookshack smoker and it turned out fantastic! Thanks for making this video!

@robertcretu4363 Год назад

Here’s an idea for a future video: cook a SELECT piece of meat. With high inflation we like hunting for those deals. Show us how to get a juicy and tender brisket using the cheapest meat.

@SmokeTrailsBBQ Год назад

Did one a while ago. Smoke + sous vide is the answer

@kimcouasnon8349 Год назад

Hey my friend, great job straight to the point with no fuzzy info in-between. Good job. Watched about 8 of these videos. This will be my go to video. Thx!

@Billions_and_billions 2 года назад

Used this method.for my first brisket. Nailed it! It was a hit! Subbed and following.

@wadepatrick9553 2 года назад

Fantastic advice for preparing brisket. I followed your method last night (first time ever making a brisket) and was beyond pleased with the results! Low and slow, with a nice long rest. My BBQ-loving family members were impressed. Thanks!

@HAWKSWIFEY1 7 месяцев назад

Congrats. I’ve started the process today at about 6am and I’m in Texas

@ominous5359 5 месяцев назад

@@HAWKSWIFEY1🤠

@deborahturner7641 9 месяцев назад

Awesomeness... definitely will be taking advantage of you tips and brisket cooking methods!!!

@smokersonthewaterbbq2224 Год назад

Great video! I always watch different vids that include brisket trimming techniques because you never know when you'll run across a new method or shortcut etc. that steps up your game. One thing, and this might have already been mentioned, but instead of rendering the fat in a slow cooker, try putting it in a small foil container and place it in the cook chamber while you're smoking your brisket. It'll render the same way and the tallow takes in the smoke and increases the flavor.

@stevenball1258 Год назад

Thanks for the video. Did my first Brisket this weekend. They sent two instead of one and they could not of cookedany different. Your "checkpoints" were the save on these. Thanks!

@Joshua-mv2nl 2 года назад

Awesome! Well done.....I love the BRISKET MONITORING.

@etenterprises 2 года назад

I love my Weber smokey mountain and kettles. Interested to see your video(s) with it. This was a good one. I also agree with smoking the tallow. Had a stash of that liquid gold in the fridge from my last beef rib cook that I've been using in the kitchen.

@carolferguson 9 месяцев назад

That’s so cute that you explained how to have the family help. Sweet. Then over explain & make it seem like you’re a genius. I have to try that!

@SmokeTrailsBBQ 9 месяцев назад

Thank you so much!

@avalonjustin 4 месяца назад

It's all in the presentation😎😄

@fixedsetupsimleague8169 15 дней назад

The first video that I follow that actually made my brisket come out good. Thank you!!!

@LAdumpsterbaby 2 года назад

Tip top! Appreciate the knowledge you share!

@austingilbert545 2 года назад

I was looking to get a WSM. Excited to see your video on it. I’ve got a 2 year old and another on the way and I’d like to be moving towards actual fire management from my electric so your videos are perfect perspective

@brentperkins6521 11 месяцев назад

Great advice! I've been scared to do another brisket since I messed up the first one. I have a pellet grill, and I did not smoke it fat side down, and I smoked it around 250. I will definitely tray again using your tips!

@rthaggins6290 6 месяцев назад

Thanks for the tips. I smoked a flat for Thanksgiving for the first time. Excellent results...thank you so much.

@joeyp978 Месяц назад

Dude. You are hilarious. Thanks for the video man.

@SmokeTrailsBBQ Месяц назад

Thanks for watching man!

@travajito 8 месяцев назад

Bravo! I adapted this recipe (just a little) for my wood fired oven that I built during covid and I gotta say, the results were stunning. Thanks for this very informative video. The instructions were clear and easy to follow. Well done (not the brisket, that was tender but the tutorial! ha!)

@MoviesMarkLoves 8 месяцев назад

I really like your enthusiasm and videos. Thank you for sharing your knowledge. This may be a mistake but going to share this. Only the second time I have cooked a brisket. First one I cooked too long trying to get it more tender. This time I am trying something different. Going to flip it half way through the cook and see how it goes.

@OKIEBBQ 2 года назад

Best brisket video yet! AWESOME!

@limkuoneating1542 Год назад

Thank you so much for this video. I I follow this method step by step in this year’s. It is best blanket I ever saw.

@j18397 Год назад

Awesome! I’ve been hesitant to try a brisket but after watching this and having step by step instructions I will be trying it out soon!

@shockingbelt4532 2 месяца назад

how did it go

@tylerstuhr3083 2 года назад

Thank you my cook yesterday started at 1am and finished at 2pm. I let it rest for 3 hours and it was amazing thanks to your advice on this and the fire maintenance on the oaklahoma joe. My family and neighbors loved it. Thanks agsin.

@brucec2635 2 года назад

Wife won Oklahoma Joe smoker twenty-eight years ago. Made first brisket for Easter Meal. Love the old smoker but moving it is a problem. Almost 156 lbs.

@felixchien1664 10 месяцев назад

@@brucec2635 156lbs? just work out and eat more brisket. problem solved, you're welcome!

@RogerJanik1 Год назад

Great job on this tutorial- thank you so much for sharing your knowledge!

@SmokeTrailsBBQ Год назад

Glad it was helpful!

@purpleheartbbq576 2 года назад

Great video brother. And congrats on the comp win!

@Nakijead2 9 месяцев назад

I made your brisket, (my very first time ever making a brisket), and it was absolutely, insanely, bloody delicious and moist. I followed your technique to the letter. I am now making it again but this time I am not going to remove any of the fat. If you like I will let you know how it turns out. Smoking a brisket has always been a fear of mine but you helped with your instructions so thank you. I used the MASTERBUILT 560 smoker which is an excellent smoker. Have a great long weekend, Peter

@zunny120 7 месяцев назад

How did it turn out? My dad wants me to leave the fat on but I think I should cut it out

@natec7398 Год назад

I dig your teaching style! 👌🏽

@prespy Год назад

U r amazing, the way looking into neighbour's house is hilarious 😄.

@darcybilevich2548 Год назад

I did exactly as you said. BEST brisket ever. Low and slow. Smoked my 19 pound brisket at 225° for 16 hours. Finished it off in the oven for 3 more hours till it reached 203° internal temperature. Our family loved it. There was only three slices left from the roast. I will make another for our next family event. Cheers

@shaggyirl 2 года назад

I loved watching this video I cooked a brisket 2 weeks ago and it was good but wasn’t great now I know what to do to cook it better

@keales9564 Год назад

I cried when you Started to trim the fat! Seriously, thank you for this tutorial

@smokytorch 2 года назад

Mr Smoke trails thank you for your videos. I recently did a Wagyu brisket for Christmas Eve/Christmas dinner. It was a super hit that the fam didn’t expect. Had lots of leftovers and made some RU-vid shorts of the creative ways to eat it. A lot of your tips were so helpful and I only have a Weber kettle. I used your foil technique to protect the part closer to the fire. Also finding out you are a Canadian is awesome. Glad to see more Canadian content creators. Thanks again and happy new year.

@carolferguson 9 месяцев назад

Wow. How much was that Wagu brisket?

@andresnoneya 2 года назад

7:08 funny guy 😂 I’m impressed by your videos, tremendous work and commentary! Thank you

@carlosnavas6682 Год назад

Delicious and juicy! Followed step by step salivating along the way in anticipation and was amazed with the results. Thank you for sharing.

@SmokeTrailsBBQ Год назад

Amazing! Glad it helped!

@randytroll8155 Год назад

Followed EVERY SINGLE step of this…. FREAKING AMAZING BRO thank you best FOOD I ever tasted man

@SmokeTrailsBBQ Год назад

Glad it worked out!

@slavicborovik6151 Год назад

Great video-thank you. It was my very first time smoking the brisket.Followed your recipe and also watched 100 brisket mistakes. Definitely made some of them but after resting the meat for close to 3 hrs I was amazed how nice, well seasoned and moist my brisket was. Did it in electric smoker using hickory pucks and tried to finished on BBQ but had some issues with temp control so switched to the oven and could not be more happier. Cheers

@SmokeTrailsBBQ Год назад

That's awesome! Glad it turned out well

@Junior_-lt2el 14 дней назад

11:40 I like that video, he talks all the full time because some people don't understand how to make good food.

@lorenzobonilauri7672 2 года назад

Beautiful Brisket! And good advices for bbq beginners!

@BeADad2447 Год назад

Now I want a brisket! But what I really really want is a baby! Loved being a dad! Thanks for the video

@SIFUSAYSRELAX 2 года назад

These are the most entertaining briket/smoking videos on RU-vid. You Crack me up bro. You're like the Neil Degrasse Tyson of RU-vid bbq

@EpicMel0ns 2 года назад

Restored an old LyfeTime smoker so my mom could finally use it, she has her own method of smoking a brisket but is still amazing, trying to learn how to use it too

@soko1962 Год назад

Doing this tomorrow on my Pit Boss series 3 smoker. Will update the results. Thank you so much for this excellent how-to video, cheers!

@danieljayew3769 Год назад

Funny that. I am doing one now on my pit boss.

@soko1962 Год назад

Everything turned out right except the flat was a bit dry.

@travisbohannontboogleplano6751 7 месяцев назад

Great advice! I have the Smoky Joes pellet grill and have been using it wrong. I will follow these guidelines on my next brisket. Hopefully, I'll get one that is juicy and not overcooked like my last 3 or 4 briskets.

@spang1e858 2 года назад

Had to give a like the moment you mentioned getting your family involved and making it look complex haha I do that too.

@keithbishop3550 2 года назад

You're the first I have seen to use a tub to get the rub on the meat. Great 👍 idea, lot less mess.

@jasonchristensen7366 2 года назад

Love your videos, and yup as a fellow father there are all kinds of uses for those baby monitors!.. you nailed it !

@OneCarGarage777 Год назад

Awesome video! I really like this method.

@joesanchez3012 2 года назад

True work of art

@jeffs-reviews День назад

I just did four 1.5 to 2 pound lamb roasts exactly like this and it worked perfectly, fall off the bone tender and juicy delicious. I am thinking most any roast will work with this method with some slight variations in time.

@BrookT786 20 дней назад

Great video. Great detail! 👍

@jimmystenger3473 Год назад

By far the best method I've used! I followed it step by step and it was perfect! You are a badass!!

@SmokeTrailsBBQ Год назад

Glad it worked for you!

@dtucke17 9 месяцев назад

Love the oven Idea.

@ALL-AMERICANA 2 года назад

Thank you Mr. David Harbour. Great video.

@dchippi 3 месяца назад

Best method. I nailed it the first time. Thanks.

@SmokeTrailsBBQ 3 месяца назад

Great job!

@rickh633 2 года назад

I smoke at 225. I use parchment paper for a better bark I wrap at 165, I pull it at 195 -200 open the paper and rest uncover until the internal temp drops to 165. it takes me 20 plus hrs. My rub is Montreal steak spice. My brisket is to die for. I'm smoking 4 small pork shoulder tomorrow.

@blastphame Год назад

Been smoking my first since 12pm today. It smells so damn good I can’t wait

@tonygonzalez2224 2 года назад

Great job, looked very delicious juicy!!!🤠🤠🤠

@thecanoehead Год назад

This video helped me make the best brisket I've ever had.

@SmokeTrailsBBQ Год назад

Awesome man!

@santannathegreat5167 11 месяцев назад

Three generations by the grill…… PRICELESS

@jasonrules7413 2 года назад

Great detailed video my friend

@karlshereif4689 11 месяцев назад

Man this looks amazing. Thanks

@SmokeTrailsBBQ 11 месяцев назад

Glad you like it!

@checkMe1011 11 месяцев назад

Look’s Definitely Delicious. 😊can’t wait to make it!

@SmokeTrailsBBQ 11 месяцев назад

It's so good!

@NewYorker328 9 месяцев назад

Great video I was laughing sounds just like me and my family and kids with my beer drinking kids helping etc going to be doing this Saturday but not 4am that’s when I get up for work so I’ll do 8am lol 💪🏻🍻😎

@jm2974 Год назад

Lol as a new dad I really appreciate the dad hack

@Rtollinchi Год назад

Great great video man loved the mansplaning

@twally4966 Месяц назад

Haha man that part in step 5 …. Facts man

@pantera2382 4 месяца назад

Great info on smoking a brisket!

@SmokeTrailsBBQ 4 месяца назад

Thanks man!

@adamgonzalez1991 2 года назад

Very informational!! I always watch your videos so when I smoke an expensive cut of meat like a brisket, I don't mess it up. Great videos!!! The video that got me hooked was, how to make a smoked brisket in masterbuiilt electric smoker.

@SmokeTrailsBBQ 2 года назад

Thanks man! That's such an old video haha!

@NA-eu4yc 2 года назад

Thank you for the nice video! Now I know and appreciate getting it from restaurants and not even try. My son is 6 and never in one spot anymore ;)

@dylancollins3889 2 года назад

I’m thinking about purchasing an offset smoker and getting into this world because I love smoked food. It’s intimidating, but your video’s definitely bring comfort!! I think in a former video you said you have the Oklahoma Joe’s highlander. I’ve been reading a lot of reviews and they’re mixed. A lot of people say smoke leaks, the temperature fluctuates like crazy, and the paint peels. And others says it works great. What would your advice be?

@dchippi 3 месяца назад

One tip: I took the leftover brisket and put it into a vacuum sealed bag along with the leftover liquid. I have a chamber vacuum sealer. The other won’t work because of the liquid. When I’m ready to eat it again I put it in in a sous vide bath in the bag set at 160 until it is 160 all the way through. You can’t check it but it could take 30 minutes if your brisket is at room temperature. If you took it out cold from the fridge it may take longer. Since you can’t check the internal temp, take it out and feel it. Because it is in sous vide it is heating in the juices. Take out and slice and eat.

@noelnajera9993 Год назад

Interesting video and presentation… I enjoy watching and hearing about how others prepare their brisket. I’m happy this process works for you… I can’t say I agree with everything you presented, however, if it works, then great… I try to stay within the 225 to 250 cooking temps. I follow Aaron Franklin’s methodology and have had a lot of success over the years. All the best to you.

@SmokeTrailsBBQ Год назад

Thanks Noel! What dont you agree with?

@andyhwell8419 Год назад

The best brisket iv ever had was at a ski resort in the mountains. Since then iv been saying I wanted a smoker for years. Finally got one. and an 8 lb brisket. Sunday she will be put to the test! I wake up at 4am every day anyways including my days off. So perfect for finishing at dinner time.

@suckmygooglies99 11 месяцев назад

How did it turn out?

@pandresa 2 года назад

Dude the BBQ Jesus thing gets me every time. Aaron Franklin youtube videos got me started on BBQ not even so much for the meat but just because he was kinda geeky and I identified with that. The love for the meat came soon after

@charlesljones2454 Год назад

Hey .....Aaron Franklin is the man .....people wrap around the corner every day to eat brisket at his restaurant .....following his instructions made me a serious brisket cook .

@pandresa Год назад

@@charlesljones2454 I passed through Austin one time when I drove across the country and didn't get up in time to visit Franklin BBQ. I was pretty upset

@tykosteamboat5570 2 года назад

Quasi magical & they can never replicate it

@andrewgarner4839 2 месяца назад

Hey Andrew here from Australia. Great video, I’m yet to try it but I’m wondering what you use to spritz your brisket ? Thanks

@towdjumper5 Год назад

Great stuff.

@michaelrobelo9841 2 года назад

Have you ever done a video showing how to tune an offset e.g. baffles, turning plates, bricks, etc. I saw a video where biscuits were used to tune the temp. Anyways, I tried looking through your stash of vids and couldn't find one to reference, just trying to tune my smoker, also I see on your OKJ HL you dont use an extendeder to bring the stack down to grate level. Anyways appreciate your videos!

@jasonsindelar3057 Год назад

💥 double whammy! Using the Neighbors smoker to smoke his own brisket 😂

@CraigsNews Год назад

Great video! Thanks! Hey, what’s in the spray bottle?

@aichoi8207 2 года назад

I have the same smoker and also the gas stove/oven!

@SmokeTrailsBBQ 2 года назад

Ts a good oven, I just don't like how it doesn't have a light or anything to tell you the burner is on. I've left a burner going for hours accidentally

@adamlowery7332 2 года назад

I dont wrap my brisket. I enjoy a very crunchy bark. The brisket is still is juicy without wrapping in a pellet smoker.

@SmokeTrailsBBQ 2 года назад

That's one way to do it for sure!

@BG-io7ev 2 года назад

how long does it take total for that?

@jonbrehm1886 2 года назад

Same for me with my electric. But I use mustard to rub down briscuit then use dry rub, makes a good bark. And I probably leave a little too much fat on.

@tylerstuhr3083 2 года назад

Great vid doing my first brisket starting at 1am tomorrow. Using these methods and the same smoker. Hope it looks half as good as yours

@monkeyloven Год назад

Thank you!!!

@KainHanes Год назад

Awesome videos! Stoked to smoke a brisket. I am cooking for a small group of people and wanted to get a small brisket about 6-8 lbs. Do I need to change anything like temperature? Also, you have soooo many ways to cook a brisket. Is this still the best method for newbies like me? Thanks man!