My Favourite Way to Smoke Brisket
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- Опубликовано: 17 мар 2023
- I've smoked quite a few briskets over the years now and this method in the video is my favourite way to smoke brisket!
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You honestly can't beat a brisket in an offset smoker! The real wood fire, the smoker design and the air flow just make a huge difference in my opinion!
I've also tried so many different methods to smoking brisket, wrapping in foil, wrapping in butchers paper, not wrapping at all and i've had the best results when boating a brisket! Plus saving that rendered fat and using it during the cook makes a big improvement too!
This brisket was around 5.3kg before being trimmed. I basically trimmed any excess fat, silver skin and any thin edges. Whilst trying to maintain a uniform and aerodynamic shape.
Then it was seasoned and smoked at around 275F/135c for around 5 hours before we boated it. Then it went for another 2.5 hours or so until it was probing tender. I rendered down the fat from the off trim and used that in the boat and wrap when resting. Then the brisket was rested for 2 hours and it came out amazing!
Here's some of my most commonly used products:
My BBQ rubs and Oklahoma Joe's Smokers (use code RUclips10 to get 10% off your purchase): www.lownslowbasics.com.au/
INKBIRD products I use (use code LOWNSLOW15 to get 15% off):
www.ebay.com.au/itm/225214849753
The camera I use (Sony a6400): amzn.to/3QaYDxd
The studio lights I use: amzn.to/3XhPlSz
Meat injector: amzn.to/3jIVCrJ
Jaccard (meat tenderizer): amzn.to/3QaUBET
Boning/Trimming knife (use code "LOWNSLOW10 to get 10% off): victorinox.com.au/cutlery/fib...
Smoking wood: www.naturalsmoke.com.au/produ...
Fire lighters and lighters: zippo.com.au/
Meat: www.australmeat.com.au/
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#brisket #bbq 
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Most chilled intro ever "I feel like smoking a brisket". Love it
😅
Epic looking brisket mate! I hope your having an amazing time away
Cheers legend!
Looks unreal, I did my first brisket a few weeks ago in my Oklahoma Joe kettle, was pretty darn amazing for my first go thanks to your tips
Cheers legend. Good to hear!
Nice to see someone who isn’t from Texas making great brisket👍🏻👍🏻👍🏻
🙏
That looks awesome! Loving the vids!
Cheers mate!
Looks Amazing!! Thanks for sharing!
🙏🙏
Your method is awesome, great stuff 👌
🙏
Mate, you nail it every time. My mouth is watering! Cheers.
Cheers mate!
Love it - that will have to be my next cook. Thanks Aaron
Cheers mate!
@@LownSlowBasics I ended up doing one over the long w/e - 4Kg Black Onyx from Austral Meats. Turned out great! That tip with the fat offcuts in the tray was on the money. Thanks mate!
Great video was waiting for this one
🙏
Very well done sir! Simple and to the point! I especially like the tallow rendered from the existing fat of the brisket.
Thanks!
To the Point lol
Just bought my okj reverse flow two days ago, can't wait for it to get here. I've been smoking on bullet smokers and my pellet grill forever. After seeing your vids I'm pretty confident I'll be able to run the smoker just fine.
As urs is reverse flow do you still face the point towards to firebox or away so it catches the heat flow ?
That’s the leanest pre trimmed brisket I have ever seen. Great video.
I know hey! Came out great though.
Man that’s a good brisket.
🙏
Thanks for another great video. 🤙🍻🇦🇺
Been a while since I did a Brisket, and yours looks awesome! Going to be hard to beat the Rump Cap I cooked a couple of weeks ago, that was some of the best beef I've ever eaten!
Definitely hard to beat a rump cap!
Where do you get one of those? Speciality meat market?
@@2005Pilot I got mine from Austral Meats here in Adelaide. My local butcher also had them when I was there last week. I've found my local butcher can do pretty much anything if I order a few days in advance. I've never seen anything like that in a supermarket, so find a good local Butcher and have a chat with them. The Rump Cap is often known as Picanha, so it could be labelled as either, but it's the same cut.
You made that looks easy :)
I try 😄
Amazing!!
Theee old kirkland foil 👍 well done mate. Great cook
The best hey!
My brisket came out great not perfect but very good. Thanks for the great video. I know my second brisket will be even better. I used a old smokey and the snake method. She ran a little hot. Maybe to many briquettes? Thanks again!!
Mouth-watering, Still working my way up to doing another brisket. Dried the first one on a Webber kettle. See how I go with this cook on my Oklahoma Joe Bronco.
Keep at it legend 🙏
Keep practicing and don’t move to another method until you’ve perfected it. It’s fun, educational and skill-building. Weber does a great job at smoking/grilling meat.
Did you ever find out how it dried out so much ? Did you do something wrong ?
Nice work
Cheers legend!
I’m with ya on doing it in the offset, I love brisket but can never eat a lot of it, much prefer beef ribs or pulled pork or even slow cooke neck steaks with a char sui sauce, love the channel legend, like to see you make your own sausages, I’ve just started doing it and am having a blast making my own concoctions
Yeah it’s heavy to eat hey! Thanks heaps for the ongoing support mate!
Been thinking about upgrading to an offset ! Currently running kettles and following your cooks whcih are always mint ! Seeing the end results makes me want to go offset now 😂.
I actually use both. Just depends on my mood.
They definitely produce the best bbq in my opinion!
@@odinsson204 wish I had the room ! Might have to get rid of the gas BBQ and run and offset and kettles 🤣.
@@LownSlowBasics May have to be something I look into more I think.
@@kickzj doooooooo it!
Phenomenal!
Offset brisket is the best! Looks good az
Cheers mate!
Great cook mate, couple questions if I may…did you cook fat side up or down? What was the weight of the brisket approximately? Did you “drain” the tallow from the boating or did it reabsorb? As always, thanks so much for sharing your knowledge
Love your channel, my go to for BBQ. I did a brisket on my Weber Ga today. Came out so dry. Should I wrap it early? Like 1hr in?
the challenge of cooking a brisket is in the fire management -- how did you keep the fire and temp even during those 7 hours? did you bump up the temp post foil boat? how much wood did you use? did you have to reload on the coal bricks?
I’d suggest checking out my fire management video 😄
Brisket looks amazing!! I've only done it once and failed. It was easy too dry.i think I trimmed off too much fat. I've practiced on Chuck roast several times and thought I had it down already. And you did hours in 7 hours???? Nice!!!
I Love your channel, mate. I was wondering, as I'm new into smoking Brisket, what do you use to sprits your Brisket with.🤙
Looks like he used water. I’ve smoked briskets side by side, 1 with water one with apple cider vinegar and they both turned out exactly the same by taste and appearance
Hey bro
Love the vids
Whats the best when it comes to cleaning it ?
I am leaving fat down the bottom of the barrel of my offsett, is that bad?
Looks so yummy 😋🤤.
😃
Great now I'm hungry
😆
love ur vids mate. is boat better or wrap in foil better? I only say that because I'm afraid of drying out the brisket
I prefer boat.
Nice video! - quick question, do you lay the brisket with the fattyer side facing up or down? cheers
Fat up ⬆️
Nicely done, what sort of mincer do you use?
They don’t sell it anymore but it’s just a cheapy off Amazon
Looks delicious! How often did you add a piece of wood? How did you do at the steak championship
Around every 45 minutes. Great! It was a blast.
I am watching this from Germany. You sir are a Fleisch Artisan.
Whats the best timber to use for the log splits?
Too good bro. Ultra hungry now.
😄
Can ya do one on a weber if so any tips?
ruclips.net/video/4pEpuwdJOK4/видео.html
If i want to freeze it after cooking will it freeze well? and do you recommend me to slice it before freezing it or after?
What do you serve it up with?
Hey Aaron, are you running a master class at PL brewery again this year fella ?
Hey mate! None planned yet but stay tuned 🤘
Is Goldy's "no wrap" the way forward?
Aaron, I am doing a Wagyu brisket for my birthday.
Never done a brisket before, but studied your methods in depth.
I have a WSM and hope it is able to do a half decent job.
Do you think I should put water in the water pan?
Personally I’d start without but have one ready if you need if temps get away from you etc.
@@LownSlowBasics thanks for the advice.
What knife are you using there
Hey mate, how much did that one weigh?
What wa the weight of the brisket? Thank you.
So the bark u got from smoking just went away with the melted fat? Now it’s wet with no bark.
Definitely had bark. Once it’s set properly it doesn’t really go backwards
You spritz it with just water?
What temp are you holding for the cook.?
135c/275f
Is there any reason you made the boat out of foil instead of just using the foil tray you transferred it in to?
Just helps hold the juices tighter around the brisket.
@@LownSlowBasics cheers mate
How to make smoke ring
Can I use this method on a pellet grill?
Absolutely
I wish I would have seen this message a little earlier. So I’m using another one of your videos and doing this over night. Just put mine on at 10:10pm US pacific time. Thank you for replying! Next time I will try it out with this method. However, we are finally getting some sun here in Washington state and I’ll be back to using my offset smoker 💜
Anyone tell me exactly what Oklahoma Joe's smoker that is. I think it's time to upgrade from the Webber kettle.
If I was you id go the wildfire smoker instead. Steel is a bit thicker and holds temp way better IMO
It’s the offset smoker. I enjoy mine
It’s the longhorn reverse flow.
@@LownSlowBasics cheers bro