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

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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.thermowork...
Signals™ BBQ Alarm Thermometer: www.thermowork...
SyncID: MB01AIN13CNLTF7

Опубликовано:

14 авг 2024

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Комментарии : 32

@AnthonyLujan-SANJBBQ 2 месяца 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 2 месяца 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.

@judyhein2610 Месяц назад

I'm planning to do just the flat (4.5lb) for the 4th. I thought I would start at 190F full smoke on a pellet grill (Mak 2 star) for 1-1.5 hours and then bump up to 275F for the duration. Any thoughts on timing to reach 195-200F? BTW, what is the recipe for the third crunchy rub? I can't find Simply Marvelous here. If done early can I let it rest for a few hour covered in towels in a cooler? I'll be using your Smoke w Gateway.

@johntrexler4893 2 месяца 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

@ronbalazs2393 2 месяца назад

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

@mfh9780 2 месяца назад

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

@allquedup7393 2 месяца назад

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

@LearningtoSmokeBBQ 2 месяца назад

I’ve gotta try this method sometime!

@oro5z 2 месяца назад

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

@bradhelfrich6602 2 месяца назад

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

@thermapen 2 месяца назад

The smoker was set to 275 degrees.

@lindahoover1077 2 месяца назад

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

@RuckinBrit 2 месяца назад

😮 in 6-7 hours!!

@georgemarino9556 2 месяца назад

What sprayer were you using?

@distracted_visions7095 2 месяца назад

Whats in the coarse grind?

@thermapen 2 месяца назад

Simply Marvelous - Peppered Cow

@susandevlin9810 2 месяца назад

What are spices you used?

@thermapen 2 месяца назад

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

@airpilikia 2 месяца 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 2 месяца 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!

@PistolPete-if4ke 2 месяца 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 2 месяца 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.

@georgelouie5330 2 месяца 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 2 месяца назад

It's usually 4 hrs for the most smoke

@thermapen 2 месяца 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.

@jasonholubec2552 2 месяца назад

Interesting. But I'll try yours first.

@CashKid5 2 месяца назад

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

@kendorsey4499 2 месяца назад

250 to 275 deg

@rdharles8536 2 месяца назад

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

@CashKid5 2 месяца 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 2 месяца назад

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

@thermapen 2 месяца назад

We had the temperature at 275°