*I wrote down the steps-ish for everyone:* Prep: Cut off excess fat, and trim to size. Season. Smoking: Prep snake charcoal, 1 wood at a time. Use lit charcoals at the head and rotate smoker every 30 minutes. Keep temperature 220F-230F. Probe in the middle (thickest part of flat) After 2 hours spritz every 30 minutes with acv/apple juice. Flip after 3 hours. Wrapping: Wrap when bark looks good. Smoke until 200F-202F internal. (When checking temperature make sure it slides in like butter) After smoking: Wrap in a towel and put it in a cooler, let it rest for an hour. Enjoy
@Alarkani971 @Alarkani971 if the charcoal is on a seperate rack or part of the smoker, and if you can deattach the top half of the smoker you can just move the entire piece a little bit. But this is optional, as long as you can keep a steady temperatue you should be fine
Great video, thank you! I did a brisket yesterday on my Napoleon charcoal grill and it turned out perfect. I used cherry wood chunks along with Weber briquettes and Kamado Joe lump charcoal. I used a mesquite rub and spritzed with a mixture of apple cider vinegar and Worcestershire Sauce. I wrapped mine in butcher paper for the last couple of hours. My wife put garlic butter on the inside of fresh calabrese buns which I grilled on the BBQ while the brisket was resting and then I added some swiss cheese slices to the buns for a few minutes. The brisket was sliced and layered on the buns and then topped with sauteed onions and mushrooms, horseradish, and crispy fried onions (packaged). Wow!
“I know a lot of people are strict with just salt and pepper style but this isn’t Texas style this is JP style and I love a good rub” Love it 👊🏼 I tried the Texas a few times but like you I love a good rub.
Great job on that brisket. Thanks for sharing that you can wrap it as soon as you get the desired bark on the brisket and don’t have to wait for a specific temp to wrap.
I couldn’t wait that long and went on and did it 2 times already and all I can say is go for it dude it is absolutely fantastic 🔥 the first time I made it it didn’t come out as well but second time was really good.
Not sure if you tried, but put a brick, wrapped in foil, under the brisket in the first few hours. That will allow you to fit it on the smoker until it shrinks down some so you can lay it flat. Not sure if yours would fit either way, but food for thought. Great job!
Honestly it’s not too bad brisket is such a long cook meaning it’s very forgiving. I had my temps spike all the way to 325 when I added pieces of wood and it always settles down! So just do your best and enjoy the journey haha
I usually just use the cheapest briquettes I can find or whatever is on sale and I don’t use any lighter fluid but I do have some fire starters that work really well and can get things lit pretty quickly
I tried using the cheaper brands but seems to me they don’t stay lit without using a lot fluid , so I use kings Ford , that seems to work best in my pit, idk , maybe it’s my pit, anyway thank for the quick response, and enjoyed your video
There are lots of different methods for organizing your charcoal. The snake method is one that typically provides a long consistent burn temp. Other methods work fine too but you may just have to replenish your charcoal more often!
Well, we just made this. The snake method didn't work for us, cause it couldn't keep the temps high enough. And we almost burnt down the house (I opened the vents too much and put in an extra wood, that caught fire, then the waterpan with grease, then the butcher paper lol). But it turned out awesome. Tenderness 6/10 Pull-Apartness 5/10 Smoke ring not so much Flavor 100/10
When you burn wood, it releases chemicals. At higher temperatures, these chemicals are burned enough to be non-toxic and are what produces the smoke flavor. At temps that are too low, big fumes and pillowy white smoke comes out letting you know that the wood isn’t burning at a high enough temperature. AKA it’s not burning “clean” and can give a bad taste. The best smoke that gives all the flavor and none of the bad taste is very thin and sometimes can be difficult to see, it may have a blueish hue to it as well
*I wrote down the steps-ish for everyone:*
Prep:
Cut off excess fat, and trim to size. Season.
Smoking:
Prep snake charcoal, 1 wood at a time. Use lit charcoals at the head and rotate smoker every 30 minutes.
Keep temperature 220F-230F. Probe in the middle (thickest part of flat)
After 2 hours spritz every 30 minutes with acv/apple juice.
Flip after 3 hours.
Wrapping:
Wrap when bark looks good.
Smoke until 200F-202F internal. (When checking temperature make sure it slides in like butter)
After smoking:
Wrap in a towel and put it in a cooler, let it rest for an hour.
Enjoy
You got it!!!
I do wonder how this would be with the same style of homemade rub like I normally do for pulled pork.
I gotta try this.
Hey can you help me with how to rotate the smoker every 30 mins i dont really understand the meaning
@Alarkani971 @Alarkani971 if the charcoal is on a seperate rack or part of the smoker, and if you can deattach the top half of the smoker you can just move the entire piece a little bit. But this is optional, as long as you can keep a steady temperatue you should be fine
Great video, thank you! I did a brisket yesterday on my Napoleon charcoal grill and it turned out perfect. I used cherry wood chunks along with Weber briquettes and Kamado Joe lump charcoal. I used a mesquite rub and spritzed with a mixture of apple cider vinegar and Worcestershire Sauce. I wrapped mine in butcher paper for the last couple of hours. My wife put garlic butter on the inside of fresh calabrese buns which I grilled on the BBQ while the brisket was resting and then I added some swiss cheese slices to the buns for a few minutes. The brisket was sliced and layered on the buns and then topped with sauteed onions and mushrooms, horseradish, and crispy fried onions (packaged). Wow!
That snake method for the coals. Genius bro helped me a lot with ma grilling
Happy to hear that! Glad its working out for you
“I know a lot of people are strict with just salt and pepper style but this isn’t Texas style this is JP style and I love a good rub”
Love it 👊🏼 I tried the Texas a few times but like you I love a good rub.
Absolutely! Love the variety of spices as opposed to just salt and pepper!
Great job on that brisket. Thanks for sharing that you can wrap it as soon as you get the desired bark on the brisket and don’t have to wait for a specific temp to wrap.
You are the FN man! Omg thank you!!!
The spiral that you did with the charcoal was genius!!! My briskets are now perfect thanks to your video.
Thanks so much! Glad to hear it helped
Beautiful
I cannot wait to grill brisket on the grill I'm planning on doing that for Thanksgiving or Christmas 😋☃️🦃
I couldn’t wait that long and went on and did it 2 times already and all I can say is go for it dude it is absolutely fantastic 🔥 the first time I made it it didn’t come out as well but second time was really good.
Sitting here close to midnight.. and this got me wanting to fire up my smoker rn
What’s the hold up?!
I’m glad I watched this, great tips. Like the snacks method haven’t seen that yet.
Thanks for watching! Snake method really helps me keep heat for a long low and slow cook!
You are my kind of MD, sir. 👍🏻😎
Not sure if you tried, but put a brick, wrapped in foil, under the brisket in the first few hours. That will allow you to fit it on the smoker until it shrinks down some so you can lay it flat. Not sure if yours would fit either way, but food for thought. Great job!
Thanks for the tip, Will have to try next time!
I just use a chunk of wood
that bark is pretty pretty pretty
Great job....looks fabulous!
Thanks! It was delicious!!!
You killed that bro!! I can literally taste that right now!! Keep burnin!!!!
Thank you it was awesome!
That looks like it turned out great. Good job.
It was!
No joke, I can smell it 🤤
My mom just bought me a charmate lawson for my 37th birthday, I think I'm going to have to give this a try!
Any additional tips you could give a guy?
Honestly it’s not too bad brisket is such a long cook meaning it’s very forgiving. I had my temps spike all the way to 325 when I added pieces of wood and it always settles down! So just do your best and enjoy the journey haha
Great job in your collection of tequilas bottles I’m the background. Corralejo excellent choice lol
That looks awesome! Making my first attempt this wkd! I got a 7lb, and cut that in half, as I'm only cooking for myself, and maybe 1 other person.
Best of luck!
@@jacobpereramd8094, thanks!!!
Mouth watering at the end of that. Gonna try one this weekend
Keep me updated can’t wait to hear how it turns out!
Today's the day
suspict1 WELL HOWD IT GO?!?!
@@jacobpereramd8094 today mate, UK and 0445 here so be going on soon
@@jacobpereramd8094 I'm making ribeyes tonight wanna see?
I love you bro shit came out clean
Top effort
I start mine at 3am low and slow, I've never had a brisket finish under 14 hours .
Omg that looks so juicy i am definitely making this, this coming summer
I only use hickory on chicken and pork but on beef and venison I use White oak
That bro let’s was thick man. Where you bought that at?
Just a local grocery store! Was definitely a big 'un
I sprtitz mine with mang tomas plus cholula and some thing called waterc
What charcoal do you use , and do you use charcoal fluid ?
I usually just use the cheapest briquettes I can find or whatever is on sale and I don’t use any lighter fluid but I do have some fire starters that work really well and can get things lit pretty quickly
I tried using the cheaper brands but seems to me they don’t stay lit without using a lot fluid , so I use kings Ford , that seems to work best in my pit, idk , maybe it’s my pit, anyway thank for the quick response, and enjoyed your video
I have a Char-grilled smoker. (The small heavy one). How would I smoke my brisket on that? It’s not round so I can’t do the snake method.
There are lots of different methods for organizing your charcoal. The snake method is one that typically provides a long consistent burn temp. Other methods work fine too but you may just have to replenish your charcoal more often!
what are you using to spritz on it?
Mix of apple cider vinegar and apple juice with a ratio of about 1:2
How may pound brisket was that
This one was about 14 lbs pre-trim!
Thanks
Well, we just made this. The snake method didn't work for us, cause it couldn't keep the temps high enough. And we almost burnt down the house (I opened the vents too much and put in an extra wood, that caught fire, then the waterpan with grease, then the butcher paper lol). But it turned out awesome.
Tenderness 6/10
Pull-Apartness 5/10
Smoke ring not so much
Flavor 100/10
Looks good but just me personally I think the bark could’ve been more bark-ish.
I agree. The bark is definitely something I’m still trying to work on!
How many pounds was your brisket?
This one was about 14!
I just shit myself with excitement
This looked more like an indirect heat cook than a smoke
Tim Tebow of smoking meats
Hi god bless
Homemade Beef Jerky on the Weber Kettle: ruclips.net/video/KIhWdaMsh-E/видео.html
Doctor, can I eat brisket everyday
Temptest thou me?
WTH is clean smoke
When you burn wood, it releases chemicals. At higher temperatures, these chemicals are burned enough to be non-toxic and are what produces the smoke flavor. At temps that are too low, big fumes and pillowy white smoke comes out letting you know that the wood isn’t burning at a high enough temperature. AKA it’s not burning “clean” and can give a bad taste. The best smoke that gives all the flavor and none of the bad taste is very thin and sometimes can be difficult to see, it may have a blueish hue to it as well
Beautiful