I'm from TEXAS and I get that "brisket hug" every time I smoke a prime brisket for my husband and I. He is from Montana and has never experienced a Texas style brisket until he had mine. He then proceeded to place a ring on my finger....I've been feeding him Texas brisket, beef plate ribs and pulled pork ever since for twenty years here in Montana. I may have left Texas for love, but I will always keep that Texas style BBQ with me. :)
I need alternative seasoning i can't have a lot of black pepper or garlic and onion powder they will make me sick for a few days. Anything else you would recommend?
As a South African, BBQ (we call it a braai) is an entrenched part of our national culture. I'm going to be trying this brisket recipe with out SA twist, which would be to add smoked paprika and coriander seeds to the dry rub, and smoke it with chips of rooikraans otherwise known as Port Jackson, an Australian invasive tree species that we've used as a braai wood for a few hundred years now, with a sweet, blue gum and apple smell to it. I'll let you know the results!
BBQ…. This style BBQ anyway…. Originated in Texas. Live fire cooking is worldwide and throughout history…. But this stuff is Texan. Braai is actually pretty close the Texas BBQ, but you can thank Richard King bringing Texas Ranching culture there for that little tidbit. You should always try it the original way before adding other twists.
@@lpburke86 I've been to the King Ranch in Texas many times (all through the '50s and early '60s, and their BBQ'ed open pit brisket is some of the BEST I've ever had...! They use Mesquite down there, where we use mostly Hickory and Oak here in Arkansas but there are some Pecan Farms around here, too!
Excellent job there - looks great. I’ve found that letting the brisket dry brine 12-24 hours in the fridge after seasoning dramatically improves the flavor and moisture level.
Likewise. We season and seal tight in cellophane the afternoon before, take it out in the early AM the following morning after firing up the smoker to temp, then drop it in. We run 250, and it hits the stall in 5-6 hours, depending on the size. The one thing I did really like in this was the paper wrap. I've never done that. I usually just use foil to break the stall. I gotta try that.
What a great video, one of the best "beef brisket instructional videos" on RU-vid I have come across. Extremely concise, understandable and right to the point with excellent video production and delivery.
Actually that term, "Pit-Master's Privilege" goes way back in Texas central bbq. Still it's a great tradition! I've been doing Texas bbq for just over 50+ years and my daddy used that term, too!
Great recipe, Suzie! This was my first brisket and it came out delicious. I started early the following day so it finished at 10AM. Fortunately, our electric oven could go down to 150 degrees, so it was able to “rest” until dinner. Love trying out your recipes on the smoker. So simple and come out great every time!
Here's to hoping mine turns out. Had Traeger 575 pro gifted to me and can't stop using it. I think I'm always pulling my brisket off WAAAAAY TO EARLY. I'll definitely let you know. I watched u on the BQQ BRAWL and thought u were AMAZING. SO GLAD L, BEYOND words...to have found ur channel.
Cooked 12.5 pound prime brisket from Sam’s last wk pretty much same Texas style rub mustard binder but cooked it at 275 degrees wrapped it at 160 in butcher paper back on camp chef smoker until meat reached 200 degrees. Let rest in cooler for 2 hrs then sliced. It was very moist and tender tasted great. 4.5 hrs to reach 160 then about 2.5 hours to 200 degree internal temp. Total cook time 7hrs. The higher cook temp of 275 instead of 225 didn’t effect the tenderness or great taste but saved some cooking time. Spritzed a couple of times.
I've watched a few brisket videos today as I just got a smoker. Many others show spraying their brisket every hour for the first part of the cook with apple juice or apple cider (ora combo of both). Can you comment on the reason or benefits of spraying vs not spraying during the first unwrapped part of the cook? Thanks.
I would hate to be your neighbor all the wonderful smells I would be over for dinner like every night lmao thanks for all of the recipes they are great😁😁
I live in a condo complex here in Montana. Many have never tasted true TEXAS bbq, so I tend to drive them all crazy with my early morning, all day smokes of pork shoulder, beef brisket, beef ribs and pork ribs.
I bought my smoker last year. I used this recipe for my first brisket. Everyone tells me it's the best they've ever had. Getting ready to smoke 3 briskets for this weekend so I needed to watch this video to refresh me. Thank you.
Lol I thought the same thing with my first brisket attempt... I was impulsively impatient and tried her Hot n Fast method on the first one - still was very worth the effort but the 2nd time was this slow Texas style and Ho-ly COW! 🤤 I've done 2 more and I'm hooked! Once a month now till I die! 😏 Lol Happy smokin', Folks! 🍺🤠👍
Hmmmm..... that looks fabulous! I've never had one ... in fact, I'm just new to smoking meat. I just got myself a baby Traeger so, I believe that I shall have to put it to work. Maybe not this weekend ... more snow and cold here in the Great White North in Calgary ... but real soon. Thank you Bullochs. You guys are a great team.
I believe that may have been due to the fact she was letting the knife cut, rather than putting lots of pressure to cut faster. That's what I did slicing about 5-6 briskets a day minimum. I also worked the pit and made the sides.
Ok, need help...I a brisket that is big and its wider than my smoker. Where would you recommend cutting the brisket in half so that I have two smaller ones? Should I maybe have a butcher cut it?
Brisket looks awesome. I would suggest that instead of saying the temp should be 202 and the probe going in like soft butter, I would give a range of temperature of maybe 198-208 and probing like butter. It won't always probe soft at 202. I would also say probing like soft butter is more important than a strict temp.
Got a brisket on my Traeger right now, 10 hours in. I've watched this video several times, I like it, and this is really my go-to instructional video. It's only my 3rd brisket. Thanks Susie! Your videos are fun, informative, and may I add, Delicious! And I'm using your homemade recipe for The Best Brisket Rub. It's gonna be Grrrrreat!
Used this recipe for my Father's Day cook. Was lights out! Had a few neighbors over... they all said it was better than any bbq place they'd been to around town and we love in the south lol. Thanks for the recipe!
For people who have never cooked a brisket. Tempeture is a guideline. If it doesn’t feel like butter don’t pull it off just because it feels like butter. Also check multiple spots to ensure it’s all cooked even. Last thing you want is 15 hours on a smoker just to pull it off early
I’m from Texas, and I cook my brisket much the same way but here’s a twist, when it’s time to wrap it, I instead put it in a foil pan, pour your favorite beer over it then cover with foil and finish to about 200 to 205F. Oh man…. The smokey juices left in the pan can be spooned over the sliced brisket. You can forget about needing BBQ sauce. Try it. I think you’ll like it. I usually smoke one for Thanksgiving dinner. It’s always eaten up and gone before the Turkey that was cooked.
Because she cooked it fat cap up. You need to protect your meat which is why most people cook fat cap down. Then flip it after the wrap so the meat can cook in the juices it creates the rest of the way. It is possible that the pellet smoker she is using doesn't maintain any type of moisture in the environment as well, but that's just a guess.
@@vgk1nka1dx This is just my opinion. There is no hard and fast rule of fat cap up vs. fat cap down. It depends on the direction of the heat based on the type of smoker used. For smokers that heat more toward the top of the cooking chamber (usually the horizontal types), fat cap up. For those that have it from the bottom (usually the vertical types), fat cap down. Hers is a pellet smoker, and those all have the heat from the bottom so it should have been fat cap down the whole time in my opinion.
😃😃😃I absolutely love your channel.❤️❤️❤️ I can’t wait until my cooking channel can grow like your’s. Cooking is so therapeutic. Another great video. 🌟🌟🌟🌟
I know that OAK is the "wood of choice" for this Texas Brisket, but those of us here in southern Arizona prefer the taste that good ol' MESQUITE brings to the brisket! Since I retired, my brisket days are few & far between (only 2 of us now), but when I get ready to do one, I always come back to this simple but very effective video! Thank You for this!! Living our best La Vida Loca here in south eastern Arizona
My first brisket was a success. I have heard people say that their first was a disaster. I got a flat from Sam's club, seasoned it and packed my patience. It was an 8 lb brisket so it took about 8 hours on a low and slow, and then i let it rest for an hour, sliced it, and it was juicy and flavorful. I admit I did sn injection, but that helped keep it moist and flavorful! Good job on the Texas brisket!
does this get the flavor into the meat itself? When I get brisket from some of my local BBQ places the brisket is always bland. Yours looks delicious though.
You use the thickest part of the point to judge temperature not the flat? I've always heard everybody say use the flat but I always wondered if the point would be better?
I thought the same thing. 165°at the thickest part of the flat. If you go with the point you would dry out the flat. BUT! her brisket looked very moist.
Thanks Hey Grill Hey from MS. This is our third time smoking brisket, using this video. We are having smoked brisket this Labor Day. Best brisket ever!!!
Hey Susie... Just ordered my smoker and can't wait to start using it. Just a random question. Noticed that you have the deflector plate wrapped in aluminum foil probably for ease of clean. But do you put holes into the foil or just leave as is. Seen others do this both ways so the flame can get through from the slide and grill. Thoughts?
Hey mate, the whole point of the deflector plate it to redirect the heat and smoke around the sides of smoker so you cook the meat evenly. For these long, slow cooks you don’t want any flames coming in contact with the meat, so there is not need to put holes in the al foil. However, if you were going to use the smoker to sear steaks for example at 400+ degrees, you’ll want to remove the deflector plate so you can cook it using direct heat. Hopefully that helps
I wrap a little prettier lol. Doesn’t matter but ya. And no after 165 ya ain’t getting more smoke especially through two layers of paper. After you wrap you’re just trying to reach internal temp. Love your vids. I’m just giving my opinion/thoughts.
I don't really understand the name of your channel and your branding.But.... I find you instruction lucid and with clarity. What does Hey Grill Hey mean?
Just found your channel. I love it! 👍👌I've been running a bbq business in south Texas for 23 years. I've been competing in smoke offs for 17 of those years as well.
you did it backwards fat cap down on smoker fat cap up during the wrap and resting period-- It always amazes me how many youtube videos on BBQ are wrong-- i explain how to cook a brisket in about one minute... I will put my brisket up against anyones and you finish it in the oven after the smoke why waste pellets and smoke when the meat is wrapped LOL !!
Please try separating the point from the flat properly so you don't have any overlap. Cutting straight down near the middle means that you'll always have part of the meat cut with the grain, which is what you don't want!
I can never remember what side is the fat side after i wrap it. I think ill mark the butcher paper with a pencil this time so i dont have to unwrap it and check. Maybe ill drink less beer too.
Thanks for helping make up my mind for this weekend's cook. Choices were prime brisket or pulled pork. After watching the video, it's going to be brisket. I'm trying not to drool over your burnt ends.
