I Finally Nailed The PERFECT Texas Brisket | Kosmos Q
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- Опубликовано: 16 окт 2024
- I Finally Nailed The Perfect Texas Brisket | Kosmos Q Over the years I've cooked many different kinds of brisket recipes...But none of them are as challenging as the Texas Brisket. I'm always trying to work on my technique starting from the perfect brisket trim all the way through to the perfect internal temperature and I have to say this one is my best yet! I bent the rules just a little bit and added some of my award-winning Reserve Blend Brisket Injection and it really put this one over the top! If you're ready to master the art of the Texas Brisket, pay close attention and fire up the smoker!
Ingredients:
1 - Packer Brisket
Salt and Coarse Grind Black Pepper
Kosmos Reserve Blend Brisket Injection
Kosmos Moisture Magic Injection
Peach or Pink Butcher Paper
Royal Oak Charcoal
Recipe:
Step 1 - Lightly Trim your brisket and make it as aerodynamic as possible.
Step 2 - Blend the powders and add water to your injection solution and inject the meat liberally!
Step 3 - Lightly pat the meat dry and soak up excess injection and season one or both sides with Salt and Pepper
Step 4 - Light your smoker and set the temperature to 225 Degrees F
Step 5 - Place your brisket on the smoker fat side up for 6-8 hours or until the bark is fully developed.
Step 6 - Wrap your brisket in your peach or pink butcher paper and place it back on the smoker fat side up.
Step 7 - Paying close attention to the temperature and the tenderness, pull the brisket off of the smoker once it reaches 200-203 Degrees F and let it rest on the counter for 30 minutes.
Step 8 - Wrap the brisket in saran wrap as tightly as you can manage and place it in a warm oven and let it rest for at least an hour.
Step 9 - If you managed to wait the whole hour its time to break the thing open and taste the buttery melty tender goodness you've created!
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#KosmosQ #Brisket #BBQ
Here is another hardcore "Texas brisket" for you. Haters will say its photoshop. ruclips.net/video/8BFwuQFAQ44/видео.html
Got a early father's day present and it was kosmo spg. Couldn't wait put in hand and I tell ya it's amazing. Goin try brisket this Sunday
Love it man, keep it up!
How does this work on the drum? I know BTU's are BTU's. But what would you do? I like to spin to win on my drum.
Kosmo- what are your thoughts on separating the flat from the point prior to cooking? Remove all the fat for complete rub coverage, and not wrapping for maximal barkage?
Gordon Ramsey can suck it!! Kosmo is the man. That’s one bad ass brisket hoss.
This is the best technique for cooking a brisket! kudos!
Thank you, thank you, thank you. I followed this method and made a brisket this weekend. It was the most satisfying and rewarding cook that I have done, and the brisket was the best thing I have ever eaten. My wife and two guests could not get over how good it was. The only negative comment I would have was that the rub was too salty. The next time I will omit the kosher salt and use two parts pepper and one part Lawry's seasoning salt. Thank you again for posting this video.
Just wanted to say, I incorporated that secret today on my brisket and it is by far the best product I've ever made, hands down. I did it a little differently though. I pulled it at 201°, unwrapped the butcher paper and tented loosely for 15 mins, then wrapped it tightly again with the same butcher paper, wrapped in plastic wrap, wrapped in towel and put in the cooler to rest for 7 hrs, it was still hot. I was never able to replicate that moist shine they got at places like Blacks BBQ or Franklin BBQ.. Until now. This was using a choice brisket from Walmart.
Congrats Andrew Anaya.
I have been binge watching your videos for a month now. They have inspired me to start smoking meats. I wanted to thank you for the inspiration and the amazing videos full of instructions!
The wrap works amazing. I’ve done a bunch of briskets and they turn out amazing . But the wrap was a game changer when it came to making the brisket more juicy and moist . 👍🏻
I use the smaller briskets only because there are only two of us and it would be way too much and end up wasted. I take it off the smoker at 165F and wrap in tin foil. Before closing the foil I will add about a half cup of red wine and on top of the brisket I will add a cut up onion that has sat in a little olive oil and seasonings. As it cooks the onion will render its own juices that helps tenderize the brisket and also add additional taste. When it reaches around 200F I will take it off the smoker and just let it set in the foil and wine and onion. Then it is cutting and eating time.
You are the king of brisket! I went down the rabbit hole and watched three hours of your videos...lol I have a 17 pounder on my Z Grill right now. One of your videos you wrapped in tin foil and poured the broth into the foil. This is only my 4th brisket I have done. Thank you for your videos,I am hooked on your stuff!!
appreciate you 👊🏼💥 how'd it turn out?
Looks delicious! I’ve got mine on the smoker now. I think your tips are working.
How was it??
Thanks for the instructions and humor! We need a tour of your Beautiful home!!
I just got my gravity 560 a month ago. Brisket was Phenomenal and so easy. Don't miss my offset one bit. Next one I cool I go overnight as well! Soo much less trouble on that grill it's insane. Perfect cook and nice tips in this video!
Thank you Kosmos for all the great tips and videos. Getting ready to do my first Brisket!
Used the Kosmos Brisket Injection mix and Beef Rub...Added a ton of black pepper on the fat side like you did in this video. I also use coffee on my whole brisket ...sounds nuts but tastes GREAT. Love the products. Loved the tips...I wrapped in plastic after resting and it was the best brisket I've ever done. Was a 17 lb Prime from Costco. First brisket we have enjoyed END to END. THX!
Just finished this exact cook on the 560. Used cow cover and Texas beef. But it was so tender I ended up chopping the flat. It was outstandinger than hell
Congrats Kyle Wright.
Kosmos I used the saran wrap and it was by far the juiciest and most tender brisket I have ever made. Thanks for the tip.
Looking good enjoy watching
My son got me a bunch of Kosmos seasonings to try on my new RecTeq for my birthday. We had to taste them right away, but are now trying them on meat that we cook. Loving them all so far! My first ever brisket will be prepared this coming weekend!
Good job! Informative, entertaining, and inspiring!
Looks amazing bro
TX style brisket is kosher salt and course ground pepper with post oak smoke 🔥🔥 low and slow
Thanks man. Everyone says no one teaches there full secrets. Only a smilar way. I find that better, lets a person be guided and develop they own style. Happy fathers day!!
This may be a dumb request for a video but with only the handful of briskets I’ve cooked I have a hard time keeping temp consistent.. I’ll go from 350 down to 300 then up to 375 and down to 250.. so maybe a video on how to keep grill temps consistent??
Going to be doing this with a Creekstone Farms Prime 16lb brisket for the 4th of July family party. Same injection, for the rub I will be using Killer Hogs Texas Brisket. Fat side down instead of up as it will be directly on the main rack and above the pellet stove heat diffuser, little extra protection. Burnt ends with the point.
Just got to watch your video. The saran wrap is a fantastic trick, never would have thought of it.
Kosmo, thank you so much for sharing your time and posting such awesome BBQ videos. I hope the break is temporary, but if not blessings to you and you family. I felt like you pulled back the curtain and shared a genuine part of yourself. I learned a ton from you and will always be greatful. I won't say goodbye for now, but see you later😢
What an awesome cook by an awesome dude ! Thanks
Thank you BleachrcreachR.
Totally dig your videos and your VIBE!!! I just ordered a couple of your rubs this week! Cant wait to try 'em!!
Thank you Garciare73
Alright Brother, you got me....I just bought some Kosmo’s Q Hot Dirty Bird and Texas Beef, stoked to give them a try. Thanks for putting out videos for the working dude!
KILLED IT!!! i made just a point the other day...after seeing prices! used your reserve blend ijection i was floored! thx!
don't need to wrap... inject with beef broth, cover with coarse salt and black pepper, smoke 12 hrs to 200 degrees spritzing with jack daniels... good smoke ring, great bark!
FYI to everybody if you don't buy kosmos rubs you should. They are the best on the market. Texas beef with some cow cover hot just makes a different kind of steak
Thank you jablonowskibrandon
Just followed this recipe and it was the best brisket I've ever made thanks dude! It's about time I followed a RUclips video and get the results the person boasts! Again much appreciated!
Brisket looks awesome...salt and pepper...always turns out good for me..
You should mention that letting your brisket rest for 6hours at room temperature will help with combating the stall. I’ve had 24 hour cooks with using a brisket straight out of the fridge.
Very nice! From one Okie to another, thanks for the wrapping tip!
Man I did 4th of July brisket like this tonight and man . Them tricks at the end made a huge difference! It was tender all the way across. Kosmo Q thanks for the tips .
Congrats Jason Rodriguez.
Smoking a 10lb flat this weekend. Came across your channel to help refresh my memory on technique. Love your stuff. Great work!
if you want techniique look elsewere..this guy just loads up the brisket with half a box of kosher salt.. lol
Did my first ever brisket yesterday. Came out perfect. Injected it. But used foil instead of butcher paper in order to pour mop into the wrap. Man, it was just incredible
Follow Kosmo's method people, 100% best, no failure way to smoke brisket..
Congrats 7easton7
@@KosmosQ thanks bro
That Saran Wrap trick glad to see some tricks and tips like that! 🔥
🙌
@@KosmosQ makes sense.. use butcher paper then wrap in plastic wrap..LOL..it's the butcher paper that does this..why not just use foil..
Foil will kill the bark. Butcher paper and wrap wont.
@@KosmosQ too bad it's not his original idea..tell them Kosmo
@@dkmiller8420 butcher paper or foil bud its's all a matter of preference..Let me think for a second..Snows BBQ uses what?
Man I love it. Good Brisket video. Just received the reserve injection, and mop sauce. I'm going to cross my fingers when I cook my brisket. Keep up the good work kosmo.
solid editing. well done
Thank you Aaron Medoff.
Looked great loved the video
Thank you Shawn Lasswell.
You the man Kosmo!!! Love from Australia ❤️
Sweet Job on the slab!!
Thank you Lance McCormick.
I tried this method - it works great! Thanks Kosmo!
I just purchased the rub combo shakers nashville hot. Garlic Parmesan and Honey bbq wing dust today. Can't wait to try them.
Great job on that brisket.....Went to Costco (Huntsville) yesterday. The only brisket in the case were prime and $6.99 a pound. S**t has gone crazy . To my question; I wrap with foil so I catch all the juice. So, would you pull it from the foil, essentially burping the brisket, then wrap in the cellophane or just burp and seal the foil tight? Appreciate the work !!!! Thank you......Mike
Thanks for the tips! Can't wait to put them to use and improve my brsiekt game. Love my 1050... Looks like I know what I'm cooking this weekend.
That Brisket look's awesome Darian! Can't go wrong with the Reserve Brisket Injection great stuff!
Hey Kosmo, thx for the advice with plastic foil, i guess this will help alot. Keep on rockin
Had to rewatch this video since I just got a 1050. Hopefully I will be able to try it this weekend with SPG and cowl cover! Thanks for the videos, instructions and rubs!
Kosmo that was an awesome looking brisket
Thank you Gary Renfroe.
Dude your honey killer bee rub was a hit at my cookout did bone in chicken thighs and people were mad at me I didn't make more. Keep the videos coming!
Thank you Tommy Simons.
I bought the biggest Masterbuilt and pit boss pellet grills I did 6 briskets on the pellet and 6 tri tips on the Masterbuilt to perfection
You make it look so easy. Makes me want to try one this summer.
Looking Fantastic...
Bob Cooney
Thank you Bob Cooney.
Always tuned into your channel brother and Instagram!! Good stuff!! I’ll be smoking some meatloaf on my 560!
Thank you BBBY JAY
I can't wait to use these tips this weekend for my first brisket cook 👍 I hear so much about your products im go8ng tobhave to find it in Canada!
Hello Kayla Butler, Check out our store locator kosmosq.com/store-locator/
On my 3rd brisket yet. Love your work brother!! Thanks for sharing!
The hell with the brisket, what was that contraption you had to sharpen your knives?!
What gauge needle are you using to inject with ??
Great video !!!
Ever think of keeping in the paper an resting it in a cooler instead ? An let me ask , cooking on that MB does it taste like charcoal or more of a nice authentic BBQ taste like ya get from a stick burner?
I have the smaller version of the 1050, the 560. It depends on the amount of wood that you put in the hopper/ash bin. You can get a stick burner flavor by adding more wood to charcoal.
Thanks for the tips 👌
It’s all about Texas baby Hahahah. Great vid for sure brisket came out on point
Thank you Kurtis Garcia.
Kosmo's Q BBQ & Grilling anytime enjoy watching your vids and getting new ideas on what to cook
Hey Kosmo, need to try out one of those Recteq pellet grills. They are supreme....and would make managing the cook on a brisket oh so much easier. The RT-700 Bull is the favorite one.
Nice work as always, You do a great job and make it fun for us to watch.....
Wow! That Brisket looked amazing! Nice smoke ring on that MasterBuilt!
Damn kosmo is killing it brisket master!!!
Wow amazing
Drinking and a Grilling... my Hero!
PEPPER!! That's why I love YOUR SPG a/c the pepper others i find too salty.Plan to do my 1st packard on a pellet grill over night,11:00p wrap around 7a
Looking good!
Evan Williams single barrel bourbon is great for the price!!
you killed this great video! that smoke ring!
Always good vibes brother
Thanks for the tips. I followed your suggestions and nailed my best brisket today!
Just woke up at the same time as you today to put the brisket in the smoker. I died when you said "technically im getting old" lmao
as usual, another freakin awesome video from my man.....Kosmos...thank you sir..
Thank you Jim Scharba
Seriously what’s the best backyard smoker to get I do a lot of grilling for my family , because we’re a large family; example on a light cookout I might do two shoulders and about 6 slabs , 2 packs of smoke sausage and 6 pack of Johnsonville
Gonna need a vertical smoker or huge ass horizontal offset smoker to accommodate that much meat
I'm giving that extra layer of plastic wrap a try today. Will let you know how it turns out.
Edit: Delicious. The moisture was noticeable.
Where can I get one of those cool ass knife sharpeners like the in the beginning of the video ? ? ?
I have a PIT BOSS that I bought 2 years ago and I will ENDORSE it anytime.. Cook's meat so TENDER and I bought KOSMOS SPICES and I will ENDORSE THEM to... Between the Grill and Spices I'M cooking on A WHOLE NEW LEVEL. 🤘🤘🤘🤘🤘🤘❤️❤️❤️❤️💯💯💯💯💯
Thank you Eddie Thompson.
How come you didn't use your brisket mop, and your own seasoning for the brisket?
Man those rubs are awesome. Quick question what kind of knife sharpener are you using?
Hello elcheckerd, www.amazon.com/s?k=dicks+rapid+steel+Sharpener&ref=nb_sb_noss
Damn you're like the guru of brisket I'm going to have to try it that way on my next brisket
Thanks for sharing keep the cameras rolling from Florida
Great vid kosmo
Thank you White Bulls BBQ
watching this just made me pull of a 15 pounder out the freezer. you know I got my Kosmos seasonings. Gonna try cow cover hot for first time. Been using regular cow cover for couple years now! Thanks for the couple extra shaker bottles on last months order!
SPG,Cover cover hot, then lil Texas Beef at the end. ohhhh yeah
Trying this tonight going on about 3am only got a 14 lb trimmed up hope it turns out good in my 560 plus a pork butt
I am a fan after this video. You being drunk @ the beginning is funny as hell. I can relate. Bbq and beer is what I like. Your a funny dude. Cheers!🍻
Same process for smaller briskets?
Amazing. Thanks.
Your a good man I’m so glad your to see the whiskey bent shirt. I’m sure Chad smiled.
Looks good kosmo as always 🤤
Thank you Amaral TV
Kosmo is one of the most famous Mexican cooks on RUclips.
This is my first video of his that I've seen, I liked it very much, and now you made me like him even more with that information that I wasn't aware of.
Man am jelly that made my mouth water
Do you not have a built in warming drawer in your oven Kosmo??
Awesome brisket finish..thanks for the tip. Also, what grade brisket was that; Prime, Choice or Select?
Kosmo, I’ve been drooling over the MB since you started using it. I have a Big Green Egg and a Traeger Timberline 1300 oh and an Otto Wilde OFB. Do you think the MB 1050 would give me the ease of the Traeger, with the flavor of the BGE and the searing power of the Otto all in one package? Keep up the great work! Treating myself to an order of your ribs tonight! Can’t wait!
Man if you don’t love waking up to the smell of a smoker and a brisket then this channel isn’t for you haha
I can’t wait for a primitive pit cook!!! His pits are awesome and cook great.
Always enjoy your videos. Great cook and keep on keepin on
Great Smoke Ring!
Going to do one about this size this weekend. Thanks for the heads up on the method of maintaining tenderness.