Master Tender Brisket in 6 Hours with Thermapen® ONE & Signals™

Подписаться 23 тыс.

Просмотров 22 тыс.

50% 1

How to Smoke a Tender, Juicy Brisket in 6 Hours
Achieve brisket greatness in half the time. Culinary editor Martin Earl and our BBQ specialist Anthony Lujan share their expert method of separating the flat and point muscles to cook separately at higher temperatures-without drying out. Watch and see how our Thermapen® ONE and Signals™ BBQ Alarm Thermometer ensure precision, speed, and perfect doneness in your BBQ cooking.
Thermapen® ONE: www.thermoworks.com/thermapen...
Signals™ BBQ Alarm Thermometer: www.thermoworks.com/signals/?...
SyncID: MB01AIN13CNLTF7

Хобби

Опубликовано:

2 июн 2024

Ссылка:

Скачать:

Готовим ссылку...

Добавить в:

Мой плейлист

Посмотреть позже

Комментарии : 31

@AnthonyLujan-SANJBBQ 13 дней назад

All Q'ued Up - Steak Shake - Fine Tuffy Stone - Classic BBQ Rub - Color Simply Marvelous - Peppered Cow - Course The pit was set at 275 Degrees.

@PistolPete-if4ke 12 дней назад

You and Martin are Aces! My daughter loves Brisket and now I finally have an opportunity to make a great one on short notice.

@johntrexler4893 15 дней назад

My daughter just told me she wants brisket for her birthday, (I trained her right). This looks very interesting and will try this. Thanks

@allquedup7393 13 дней назад

Awesome job Thermoworks and Anthony!!! Looks awesome!!💯💯

@mfh9780 15 дней назад

I’m in. I’ll try this on my next brisket. Thanks for the recipe.

@lindahoover1077 12 дней назад

Great tips! Really appreciated this! I have many ThermoWorks products. I’m a fan. 😊👍

@ronbalazs2393 15 дней назад

I've split a packer before, but I haven't for a while. Great to see that a pro does it.

@LearningtoSmokeBBQ 15 дней назад

I’ve gotta try this method sometime!

@oro5z 15 дней назад

Would have been nice if you could tel us tell us what temp the smoker was set at...

@bradhelfrich6602 15 дней назад

It was set at 275°max pit was at 263°-264°

@thermapen 13 дней назад

The smoker was set to 275 degrees.

@RuckinBrit 15 дней назад

😮 in 6-7 hours!!

@georgemarino9556 15 дней назад

What sprayer were you using?

@distracted_visions7095 15 дней назад

Whats in the coarse grind?

@thermapen 13 дней назад

Simply Marvelous - Peppered Cow

@airpilikia 15 дней назад

I'm going to try this method but I don't see much juice running out of the meat on the cutting board. I'm guessing not much juice because they cut all the fat off.

@airpilikia 5 дней назад

Well, it didn't come out nearly as good as an all intact brisket over the 12+ hours it normally takes. I used an 18lb prime brisket. I used a pellet grill and had to lower the temp to slow it down so it would cook in about 8 hours instead of 6. As in my post above, I did notice the lack of juices slicing it up after the cook. Overall if a normal brisket is a 10, my try came out as a 6 on that scale. PS. Still love my Thermoworks products!

@susandevlin9810 15 дней назад

What are spices you used?

@thermapen 13 дней назад

All Q'ued Up - Steak Shake - Fine Tuffy Stone - Classic BBQ Rub - Color Simply Marvelous - Peppered Cow - Course

@PistolPete-if4ke 15 дней назад

Great video! I’ve bought the tools (and they are my “go to” gifts for friends and relatives) now I need the secrets 1 what was the cook temp? 2. What were the rubs? I realize you ain’t selljn’ rubs and haven’t been given a royalty but when it comes to your tools, you are the big boys on the block so it shouldn’t matter. Give it up, please. I don’t need to keep calling Customer Service until I get Anthony.

@thermapen 13 дней назад

You are right; we do not sell rubs but love using them! All Q'ued Up - Steak Shake - Fine Tuffy Stone - Classic BBQ Rub - Color Simply Marvelous - Peppered Cow - Course The pit was set at 275 Degrees.

@jasonholubec2552 15 дней назад

Interesting. But I'll try yours first.

@georgelouie5330 14 дней назад

I feel like wrapping at around 3 hrs reduces the amount of smokey flavoring you're going to get. I was always under the impression that the brisket stopped taking in flavor from the smoke after about 5 hrs, which is why I never wrap my briskets until at least 5 hrs.

@JuniorHuerraa 14 дней назад

It's usually 4 hrs for the most smoke

@thermapen 13 дней назад

Wrapping will undoubtedly have an effect - it's a balance of how fast you want to cook, the smoke flavor you're looking for, or wrapping to cook it quicker. The incredible thing about this cook is that you can tailor it to your needs.

@CashKid5 15 дней назад

did I miss the part where they mentioned what temperature they were cooking at?

@kendorsey4499 15 дней назад

250 to 275 deg

@rdharles8536 15 дней назад

Zooming in on the unit, it showed 275°. They never said exactly what they were going to run the smoker at though.

@CashKid5 15 дней назад

@@kendorsey4499 thanks... I might just try doing this same method splitting both muscles but stay with low and slow. I'm sure it still is faster than cooking a whole packer

@bradhelfrich6602 15 дней назад

@@rdharles8536Smoker was at 263° Signals was set at 275° max temp for the pit.

@thermapen 13 дней назад

We had the temperature at 275°