How to Smoke a Brisket RIGHT - An Easy Step-By-Step Guide 

THAT ILLEGAL BEAGLE

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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.

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Thanks Fred and he is always starving

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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

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.

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.

Yup! Every Pitmaster needs a dog. A man’s best friend.

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.

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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.

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That is awesome!

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@@CowboyKentRollins thank you brother.. missing one of your videos is like missing a campfire with nieghbors at the cabin ..

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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.

Good stuff

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@@CowboyKentRollins for sure

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Try a nice chuck roast as a substitute

@@markseaman4750just roast isn’t much cheaper anymore!

Thanks, they are the only ones that i can get on with our tearing

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Hope yall enjoy

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Lol, I thought you lived near me til I put my glasses on. Next town over from me is Whitesboro NY.

Watch some videos by Jirby on RU-vid 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.

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@@CowboyKentRollins qq

Wow, thank you

@@CowboyKentRollinslove watching your channel . All the recipes look so yummy

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Funny seeing you here.

@@mandolinman2006 I have been subscribed to Kent since way back before he even had 100K subscribers.

😆😆😆!!!

Thanks Thomas and you as well

We have a video on them as well

Kent Rollins stole my wife with that brisket. But it was good brisket!!!!

I just left my wife for good Brisket…c’mon we can keep goin with this.

@@bobbystruggle3658 I just cheated on my wife with another mans brisket

I just sold my wife to afford a brisket

@@JESTR_ACTUAL 😂🤣they are expensive nowadays you may have to sell your girlfriend also!!

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Hope you enjoy and God bless you

That is absolutely not true!

I'm gonna follow your plan on my next venison roast , not big but they cook pretty quick

@@gumecindogarcia1070 Let me know how it turns out if you can remember to!

@@MichaelRei99 which part?

Lol! 😄

😋👍

I’m using that next time. 😂

good one.

Thanks for the big laugh 😃

At least 2 hours if you are in a hurry. 4-6 is optimal, but i do overnight in 150 oven. Long rest is as important as the cook.

Wrapping isn't just about the stall. The big reasons you wrap a brisket is to lock in the smoke level and color, help retain moisture, preserve the bark, and to get it through the stall quicker.

I've cooked briskets wrapped in butcher paper and cooked briskets straight through without wrapping. Both work great for delicious brisket, however, the cook time on both is pretty comparable and you really aren't saving much time, if any. My last two cooks were almost exactly the same amount of time and one was wrapped at 180 and the second wasn't wrapped until I put it in the heater to rest. With that being said, if you're cooking a brisket and worried about time, then you waited way too long to start it. Really anyone should plan on having 6 to 12 hours of time to rest (6 if you're rushed) and if your cook ends up taking longer, you still will have plenty of time to let it rest. Leaving it unwrapped gets a better rendering of the fat, provides a great bark, and then once you pull it, wrap it in tin foil or butcher paper, and put it in a cooler or a heater at 140-150 and let it rest. The key to not overcooking it though is pulling the brisket when it is somewhere around 195 internal rather than 202-205 range like a lot of people say. If you're going to let it rest for a long time and pull it at 202 or later it'll be dry (overcooked).

@@jda7819 It won't be dry if you unwrap the brisket after the cook, and let it cool down on a counter for 45 mins to an hour. By that time it will get around 150-160, then rewrap and rest in an oven or cooler.

Nah. Let meat rest 10 to 15 minutes. Brisket you cook slow and if you want smoke steaks you want seered. On steaks and chops throw your preferred wood and seer. But actually smoking meats. You want the smoke to Pentwater as far as it can go as cool as you can keep it. Personally I love mesquite or walnut on beef. Holy crap. Walnut on beef? Pork I always use mostly apple with a little hickory. Wild hogs I use a mix of hickory and a little mesquite. Fish I use either orange, apple and Cherry and usually all three. But if you let meat rest overnight then you will have to nuke it. Actually his brisket is a little overdone for me. I like pink in a brisket.

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He is sneaky

For sure, needs a lot it does