My ultimate TEXAS BRISKET recipe (after years of experimentation) 

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Hands down one of the best brisket videos available. Every step is explained fully without being pedantic, and there's even a little "nerd sesh" for people who are wanting to know the science behind the long hold. Brilliant video, thank you!

This is like discovering penicillin.

Game changer! I saw this video about a week before I was going out of town to visit friends and loved ones, they told me they had bought a choice brisket 17 pounds that they wanted me to smoke. Because of your diligent attention to detail and the ease at which you explained this video I thought to myself I'm just gonna go for it. I've been cooking brisket the hard way for A very long time. I decided I was gonna give this method a try. I followed your instructions as best I could. Since I wasn't at home I gathered up a few items while I was out of town. I bought pink Butcher paper, an XR30 remote temperature probe with a transmitter and the receiver, and charcoal ring with deflector plate. I used a disposable water pan underneath the brisket and This was done on a 3 year old Weber kettle. I started at 9:00 in the morning and smoked until about 1030-11pm(191degrees), adding CoaIs once. In spite of gusty winds I maintained the temperature between 225ﾟ and 250. I set the oven at 170ﾟ that's as low as it went, by this time I was tired so I Coated the inside of butcher paper with vegetable oil and wrapped the brisket, placed it in an Aluminum .foil Pan with a 1/2 cup of water, Sealed it with a double sheet of aluminum foil and put it in the oven. I left the probe in and hung the transmitter on the outside of the oven door so that I could keep somewhat of an eye on the temperatures, I took a shower and hit the bed, Thinking at this point whatever happens happens. The brisket stayed in the oven at 170 for About 12 or 13 Hours, Then I took it out and set it on the calendar for 2 hours to rest not touching it. When I unwrapped it and cut into it let me tell you something…..AMAZING! I hadn't cooked a brisket in a couple of years because of the labor intensive nature And the thought of pulling all nighters, But this has put me back in the saddle. There were about 8 people at the initial dinner and another 4 or five people Stopping by Eating off the brisket during the next couple of days and now the only question is when am I going to make another one because this one was awesome. I have directed a number of people to your RU-vid channel because of this one video, I really appreciate you and all your great videos, 💪🏿keep up the strong work. Making us Brisket nerds Look good out here.

Thank you so much for this! This was my third brisket and finally turned out amazing! So happy with it.

Thanks so much for this video! I am a former Sous Chef so I have the pleasure of cooking at family get togethers. Thing is - you don’t learn the art of cooking BBQ at your job as a chef if you don’t specifically go for that. So I researched about 10-15 h of RU-vid videos when someone told me we’ll do a brisket for the family. There are people in white aprons teaching classrooms on how to trim etc. here on RU-vid… Trust me when I say this: this channel’s Brisket and fire management videos are the only two things you’ll need. One thing I’d definitely recommend to everyone: get yourself a thermometer probe that you can read on your phone. It’s basically a constant management of the temperature, so if you need to pull away for a while (to go inside and make potato salad), you don’t have to worry about your temperatures going out of range. Great thanks to you sir! With your help, I made about 25 people very happy (picky Texan BBQ lovers). Maybe even converted a vegetarian, which I am not sure if I should be proud of…

The chapter on trimming by itself is AWESOME! The whole video is great. Smoketrails is becoming my new brisket guy!

Thank you for making this video! A long hold is a crucial step that my brisket was lacking. Your explanation was the best I’ve found!!

I have been watching your brisket videos for a while now. This is by far your best brisket! Its awesome to see how far along you have come. This is restaurant grade

This is the best video. It shows the whole process with effective alternatives while erasing the confusion given in many other videos.

Such a great video man! Big fan of the channel and I appreciate all your hard work putting out all this great content for us on our own BBQ journey.

I've made a lot of pretty good briskets prior to watching this video but the one I made Christmas day 2022 was by far the best one I've made thanks to this video. Thank you for all the tips.

Great video, I have struggled with brisket, so much so haven’t done one for over 4years. Tried your method in a Weber and it was amazing . Family loved it. I need fine tuning, but it worked., great taste etc. Well explained process, easy to follow. The best video and I watched many. Keep up the great work, thanks a lot from down under Australia 👏👏👏👏

I have watched literally 100's of videos on youtube. and this is the best cooking tutorial I have seen by far. I cook a mean brisket already, but I am not ashamed to say I learned a couple of things watching this. Bravo Steve!

I have used this method on my last 3 brisket cooks. I have been told by patrons “ this is the best brisket I’ve ever eaten “. We’ll done video! Thanks so much for the valuable advice! 👊🏼

I really like your videos I have been watching tons of videos on brisket lately yours are so far the best I have fond thank you

You are fantastic! You are incredible at communicating the process! Appreciate you!

Man, this is the best brisket video out there! Thanks for all the hard work. I can't wait to try the long hold on my next one! 🙌🏼🍻

Fantastic video. I can’t express how great this is. Thank you.

Been watching your videos lately. Came across you while watching a few other peeps. You are really good at what you do man. I have many more of your videos to see but so far, I like everything I see. I've tried a few and everything goes just as you explain it. Family loves it! You should start a business and sell your food man! You just earned a subscriber my friend.

Following you for awhile now. I really like the sit down talks you have with "us" lol. Been taking your brisket tips and putting them to good use. I have a Birthday to cook for this Saturday and doing a Brisket for a new friend. I will be looking to get that sweet bark a little more as I usually wrap after the stall. Thanks for the videos, cheers from Vancouver Island

Hey man just want to say I did this with a cheap 10lb $40 choice brisket and it was like butter. Won’t be doing another brisket any other way! Thanks for this!

Awesome video!! I have done many many briskets but never pulling that soon. Need to try that. The rest is by far the most important part - Nice Work!

Hey Steve. Love the videos. Love your humor. I enjoy assisting people and also learning. I’ve smoked many a brisket and butts on my beloved Weber Smokey Mountain 22” for over ten years now. If I may suggest, I add about one heaping tablespoon of Community Dark Roast coffee grounds(fresh not used/Deep South Louisiana)into my 16 mesh black pepper, mix thoroughly before applying to a brisket/butt. I apply this first before anything else. Fairly heavy coat but can still see meat. Then I apply salt and my own rub. Similar to what you said about the pepper, the coffee grounds kinda melt away during the long cook/rest without any discernible coffee taste…but… it will give you that extreme dark/meteorite bark. Give it a try. I hope it works.

Finally! I got an answer to something I've been asking and searching for for years. Anybody who cooks brisket on a regular basis can surely appreciate this content. I do everything you do except the long rest after pulling early. Thank you brother and please be careful with that slicer when trimming. 😄

Been practicing BBQ for 5 years (Weber Kettle to Smokey Mountain to now RecTeq 700) but this is the best explanation I have seen from beginning to the stall point. Very well done sir. Never finished off a brisket in the oven as I usually go to 165-175 on the smoker (more smoke the better) then wrap until ~205. Then a 2nd wrap, followed by a towel and into the cooler until dinner time.

Hands down the best method video I have ever successfully used. I was the hero tonight. Christmas night was a huge success and my brisket was more flavorful, tender and juicy than I have EVER achieved. Steve is the GOAT. Save this video!

I cook on a Weber Kettle using the snake method. I do finish up in my kitchen oven . You have given me some more ideas to become better. Thank you!

This is the way!!! I’ve done overnight rest for a long time now but always came out a bit overcooked. Tried this method today and it was awesome. Also saved soooo much time vs going all the way to 203°ish on the pit! Thank you for putting this together for us! 🙏

I’m glad I stumbled onto your channel. I’ve got turkeys, butts, and others down, but briskets have been a bit intimidating. But, after watching this, I know I can put out a top notch brisket. Thank you. Earned a subscriber today!

I’ve watched over 100 videos on how to make brisket and this is hands-down the best video I’ve seen. Awesome job guy! I’ve been smoking for 3+ years and can never get myself to do a brisket one because it’s so much meat and I’m a small family but two I’m just intimidated lol but this weekend will be the day so thank you.

Thank you for your videos you made my brisket flat tastes so much better it's so moist now. I could always get the point but the flat was always dry. Thank you again for the tips.

A great guide to smoke briskets. The brisket turned out amazing.

Thanks for the great tutorial. I appreciate the patience and detail in the video. I know you’ve done probably 100s of briskets, so going slow so us beginners can catch the fundamentals of preparation is remarkable. Definitely bookmarking this for brisket prep and cooking.

This video and process is perfect in its simplicity. Can't miss! Thanks Much.

My man, this is one of the best hands down tutorial on cooking a brisket!! Thanks for sharing I now have some good info on cooking one myself!👍👍👍👍👍👍👍

Great video! Everything I need to cook my own brisket.

Front to back, this is one of the best instructional videos that I have ever seen (And I'm a BBQ nerd) After watching, I discovered that my oven will only go down to 170 🤥. But because of your hot tip, I went to thy oven manual and discovered that I can adjust down an additional 35 degrees!🙂 Now it's time to go shopping for a prime brisket. Thank you!!😊

Great....wonderful.... A new venture for me... I greatly appreciate your efforts and time to share your knowledge.

Fantastic! Been using your method for pulled pork and it’s flawless every time, so definitely looking forward to busting out a perfectly moist brisket via this method!

I tried it the other day for the 1st time after seeing your video on it. I've used the sous vide to rest for a while now, usually 12 hrs, but after wrapping at 180 and continuing to tenderness. I have to say I'm going to stick with wrapping at 190 and putting it in the sous vide for 16hrs. Came out perfect and was far less work also.

Thanks for this! My oven doesn't go below 170, regardless of adjustments to it. Would this still be an acceptable hold temp? Would it change the length of the hold? Thanks!

I been watching alot of brisket videos the last couple days, I have to say this one is probably the best one.

This was by far the most informative brisket tutorial I've had the pleasure of viewing on YT. The 10 -16 hour hold temp at 150° is GOLD! Fortunately I have a warming drawer with temp range from 90-250°. My briskets were already pretty decent, but I expect them to improve by an order of magnitude with these tips. Thank you for sharing your experience. It's much appreciated. Cheers!

You, Sir, maybe the new BBQ genius. Cheers Mac!

So after seeing this I started brainstorming. I believe you are spot on as to the brisket and holding. So In my brainstorm I thought about smoking a brisket and then using the same method as you did but holding it in a roasting oven. Like what you would use to cook a turkey. Any thoughts or suggestions? Awesome content. Love the channel

Glad I found this video! Looking forward to trying this over the weekend.

Awesome video man! Really like the whole holding method, gonna try this out on my next brisket.

Would it make much difference with the oven holding time if it’s only a 8lb brisket? Thanks, Great Video!

Looking good man. I love your videos! I can’t trust myself with not measuring the salt I put on my brisket. Every time I over salt if I don’t do 1tsp/pound rounding up and x2 pepper

First time doing a full brisket after practicing with 5-6lbs guys. Followed the instructions and came out perfect. My rest ended up being 24hrs. Thank you!

I’m a newbie to the brisket game and this was very helpful, nice work, thanks!

Texan here. Friends with 2 of the top 10 Texas monthly joints. I can confirm they use mustard pickle juice mix for the binder. Great job!!!

Love the content and appreciate all the useful info! so for let’s say a roughly 12-14 lb brisket at what temp would you pull to hold for a lesser amount of time let’s say 3-6 hours? Or does holding till the 10 hour mark make that much a difference?

Maaaan this video is very helpful...this really helps me build more confidence in cooking my first brisket without the fear of screwing up a expensive piece of beef..that's so much for sharing this info 👍🏾 🙏🏾

I’ve done this several times and I’ve cooked brisket every way possible. This is the best and easiest method out there. Great job explaining this.

I’ve started using a cheap electric smoker as my “holding oven”. Still comes out a bit dry, but haven’t tried the covered pan with water. Feel like that might be the ticket to help with moisture control. Great and comprehensive video!!

Great video. After pulling at 190 are you resting til temp drops to 150 them the oven or straight to the oven

Thanks for the video, now I actually know, I made my first brisket and didn't trim anything but it came out very good but next time I will definitely do this 👍

Thanks for the information. I just lowered my convection oven temperature by 30F so I should be able to hold at 147F. Now I am interested in trying your heat box hold. In the past I would hold in a cooler with cardboard boxes around my tray and aluminum wrapped brisket. Before I would travel I would preheat my pans to about 275 for 30 minutes and put it back into my cooler for a road trip. Next one I cook I will wrap in pink butcher paper with tallow and hold for about 15 hours at 150F with some water.

I love the detailed information that you present in this video. If one has a home steam oven (such as the Anova Precision Oven), do you still need to wrap the brisket and what relative humidity would you set it to? Thanks.

I used a version of this method last weekend. I was too scared to pull it at 190, so I pulled at 196. I vacuum sealed and put in sous vide at 150 for 12 hours. Best brisket I ever made! Next time I’ll pull at 190. Great advice, keep up the good work!

Thank you so much for this video brother amazing work 🙌 !!! Can't wait to try this recipe on my webber with a prime brisket 🤤

Third time using the Traeger, first brisket (Costco) and had to make my own resting oven but that being said, this method totally knocked it out the park. Smokers I've been listening to toot their own horn for several years want me to make them ovens now. Thanks

The biggest thing I've found is that the rest period is key. This is what people don't talk about. The biggest secret is to do the cook and do a "rest" in the oven at 140 (if your oven goes down to that temp). And you hold and rest it for around 8 hours. It is a game changer

This is the best video you have done with a brisket for once reason you showed the whole process without going off the rails with weird edit nice work! i hope to see more like this

You have a new subscriber with this video. Gave up on smoking brisket because of some trial and error. This video alone pulled me back in.This is great!

Thank you. I smoked for the first time yesterday using this process and it came out fantastic.

“We only use salt and pepper” - Every Texas bbq’er *slips lowery’s through back door*

Look who passed 60k subscribers..great brisquet video Dad

Great video! Thank-you for the detail and the hold secret!

This is a great video !!! thank you great work I love this channel.

Bbq King is Jirby and Bbq Rat with Goldees Bbq in Kennedale Texas, #1 in Texas, Panther City in Fort Worth is awesome, Franklin's fell to like #5 or so, North Texas is taking over Brisket supremacy over central Texas A lot of North Texas is Texaque Bbq, tacos and so on, like Sunbird bbq, Wright taco and bbq and Huraldo bbq, Smoke Sessions in Royce City Texas is great, A 400 mile radius of the best bbq in the world, North Texas Bbq Addicts

If I drink responsibly, pace myself and get a good night sleep last thing I need is a zbiotics.. What I need is something that kills a hangover for when I pound shots and booze all night and get no sleep..

All I have to say is wow. I will def be trying the long hold method on my next brisket. I cannot tell you how much joy I got from 27:30 to 29:00. Even my wife commented about not having seen me smile like that in years... HAHA, Thank you, Sir!

This is the best brisket video I’ve watched. Well done.

Do you think holding the brisket in a turkey roaster would achieve the same results? I don’t think my oven can get that low of a temperature. Turkey roasters claim they go as low as 150 degrees

You ever think about traveling to Texas to try out some BBQ spots? Nailed that brisket btw 👍🏽

Holy hell man - I tried this method over Christmas and it worked like a charm. Best brisket I've ever made!

Thanks man for the step by step way on how to make a great brisket. I'm new to this world, and I wanna learn all the nooks and crannies.

Chuckkkkk

Boy this video is original...exactly what we need is another Texas Brisket video that's been down 100's of times already..

Started with a 15# Costco prime brisket on a $200 Webber kettle grill using the snake method. It took 9hrs to reach 180° and perfect bark color. I have a 1980's electric wall oven that has a 150° lowest setting. The meat rested at 160° for 16hrs in the oven. Just sliced it and the whole family had the same experience that I did. Best brisket we've ever had. Thanks for the guidance!

Best brisket technique I've seen yet! Though I would suggest at the end to put the brisket uncovered in the oven/smoker purely to firm up the bark a bit better. Perhaps foil boat method. Thanks!

My oven won't go that low. Lowest it goes is 170. I wonder if I can just do 170 but maybe do a 8 hours hold time and pull the brisket at 180 to achieve similar results. Good stuff!

BBQ Jesus would never squeeze a brisket like that.

What a great video. Cannot wait to give this a try soon. Looks like I'll need to allow approx 24-28 hrs of total time.

Love your channel mate Watch it over here in Australia ! Just did two briskets in my offset .. following as close as I can to your steps in this video. Just put in oven at 150F Will be about 15hrs before I’m ready to take out .. for tomorrow . Fingers crossed Thanks mate

thanxs for the tips.... so informative and detail explained method...thankyou so much....

Prime brisket on the BGE right now.... third time using this process, it is my go to method now. Thank You!

I'm at the beginning of your video and watching you cut towards your other hand is making me nervous.

if you feel you're teaching beginners, why are pulling that knife towards your hand?

Great trimming video! Thanks for the time laps on the hard fat, it let me better see your process.

Looks amazing. Don't know if my oven will go that low but will have to check it out the next time I do a brisket

Bro!!!! I Tried your technique and I was amaze, my brother!! Thank you.

Absolutely great video! Thanks

This was a very well explained video!

From Houston Tx, Your Brisket IQ is off the charts! thank you for sharing your bbq wisdom.

This is a solid video. Keep it up brother.

Wow that’s a nice video and an amazing looking brisket!