Texas Brisket Best Kept Secret - Brisket Rested For 10 Hours
HTML-код
- Опубликовано: 12 июл 2021
- Thank you for watching my Texas Brisket Best Kept Secret video. On this video, I smoked a Texas style brisket and rested it for 10 hours! The results will blow your mind! I normaally rest my briskets for at least 2 hours and I never imagined that resting a brisket for 10 hours would giv me the best tasting brisket I've ever had.
Thanks for watching
Smokin Joe
Order Your PK100 Smoker Here and get 10% off - Order Your PK100 Smoker here - www.psseasoning.com/discount/...
AMAZON LINKS
Wagyu Beef Tallow - amzn.to/3i2t3Bd
Pistol Grip Injector - amzn.to/3gjBV5S
16 Mesh Black Pepper Used In My SPG - amzn.to/2TndyuF
Pickling Spices - amzn.to/3rtBaJE
Dukes Mayo - amzn.to/2NXD2MX
Fleur De Sel (Salt)- amzn.to/2P7IqNE
Cut Resistant Gloves - amzn.to/38V2Xwc
Pizza Screens - amzn.to/30Wa6Ib
Nitrile Gloves (Black)- amzn.to/3r0tL4c
RODE Mic Set Up - amzn.to/39d1Acv
Nikon D5600 Camera - amzn.to/3cQuboI
Order PS Seasonings Here - www.psseasoning.com/discount/...
Order Your Dalstrong Knives Here and Save 10% - dalstrong.com/?ref=4399498.837
Order Your Hestan Cue Induction Burner here-(enter Smokinjoe at checkout for 20% off) www.hestancue.com/pages/cue-p...
Order Your Custom Cutting board like the one used in this video here - Enter SMOKINJOES for a discount- www.haileyhome.com/?p=HyleVBow8
Order your Yoder Smoker Here - www.yodersmokers.com
SPG MIX RATIO
3 CUPS COURSE BLACK PEPPER
1 1/3 CUPS KOSHER SALT
1/3 CUP GRANULATED GARLIC
1/3 CUP PAPRIKA
1 tbsp Cumin (optional) 
Хобби
Thank you for watching my brisket video. If you enjoyed this video, check out this video where I rested a brisket covered in beef tallow. ruclips.net/video/BI3iH0gZ2Gg/видео.html
Can I use a master smoker to hold for 10 hours?
Yes you can.
The challenge is to maintain the integrity of the bark. How was it? Not too soft?
When taking it out the oven can I leave the aluminum foil on and leave it on top of the stove when resting or what should I do??
I can confirm that the beef tallow incorporation is the real deal and a game changer.
One of the most authentic central Texas style brisket cooks on RUclips, nailed it! 🤘🤘
Thanks so much Bradley! This is a huge compliment coming from you brother!🤘
Am I wrong in thinking Texas style is salt and pepper only?
@@jackh67 not at all. That's good too but adding a little garlic and paprika takes it to a whole new level. I even started to add very little cumin to the mix. 👍
@@SmokinJoesPitBBQ man that sounds delish
Cool video buy I don't agree with your trimming method
Great video! I've done my last two the day before and holding them in a 170 degree oven overnight. They have been the best that I've ever made!
Really great video! I liked how you casually explain the trimming, smoking, wrapping, & resting process. I've got a Yoder YS 640 pellet smoker & have made a few briskets & they have come out pretty good. What you have done in this video is to take the mystery out of it for folks who are new to smoking or aren't yet confident to attempt smoking a brisket. Thanks for the video & I look forward to seeing more from your channel. God's blessings to you.
I am completing a choice brisket cook the exact same way. Only I am holding in the oven and monitoring the temp to keep between 145-160. My oven only goes down to 170. So I preheated to 190 and turned off before the brisket finished. Out in and 2 hours later got to 146. Turned oven back on at 170 and let the brisket get to 156 and turned off. Now it has held 156 for 2 hours. I am going to wait 2 more hours and slice into it. All these videos help us backyard guys and please keep making them. Love it. Nice work my RUclips friend.
Very informative as usual. You are a great teacher and make it look easy. I appreciate the effort you put into these videos from a fellow Texan now living in Pennsylvania.
Much love for your presentation and passion of your videos, thanks for all the help you provide thru them. You’ve schooled me a lot on many of your videos, I thank you sir!
I just finished my 11 hour cook and now I’m holding resting at 165 for 14 hours through the night in my oven. My cook was on an Old Smokey at 225 to 250. Wrapped at the 190 mark with gorgeous black bark. Tallow wrapped and now in oven hold resting and can’t wait til tomorrow. It will be ready at noon. The ladies wanted me to steam some cauliflower to go with the brisket so it should be a glorious Texas style feast. Thx for you content
Outstanding video Joe! Thanks for the tutorial on brisket trimming. Much appreciated. Thanks for sharing 👍🏼
Thanks Joe! This is the new method that backyard cooks will be talking about. The rest is just as important than the cook itself.
Looks absolutely fantastic bro! Great job!
Can’t wait to try it. Thank you for taking the time to make these videos. 🇺🇸👍
Bro, this might be the best trimming job I've seen on youtube so far. Great call using the trimmings for sausage; now I have a new thing to try. I was using my trimmings for beef stock mostly and of course rendering tallow. Great video!
Great video as always my last 2 brisket cooks I've been resting mine for at least 5 to 6 hours and it's does wonders for me the best brisket I've made. Thank you for all the brisket and other bbq videos I've got some in Playlist.
I started getting a headache just freaking out over how long you managed to go without taking a bite lmao
I rested one on the 4th of July for about 10 hours. Tenderness and flavor were great. Only stayed above 140 in my cooler for about 4 hours. I took it out and re-wrapped it in new butcher paper and new tallow and held it in the oven for another 6 hours.
Great video. This is really helpful for the home cook who might need to hold due to work, family, etc. Thanks!
Great job Joe , my mouth is watering! Fantastic video and brisket , thanks!
Holy cow!!! One absolutely amazing looking brisket Brother Joe! Looks like the long rest is the key wow!👌thanks for sharing,have yourself a great one, you all stay safe!👍👊🍻🤘
awesome video, really calm delivery and easy to follow instructions. going to try this out this weekend, cook it all afternoon for 10 hours then throw it in the oven at warm overnight. break it out just in time for football!
I've watched a lot of brisket videos.. this is a really good one. Thanks a lot, Joe!
Hiiiiii, i'm the kid of a chef, and this video had my stepdad absolutely drooling. Deffo going to be making this at some point in my life for him.
Very nice Andrew! Thanks so much for watching 👍
Bradley is an angel!!! Dude changed the quality of my Que!! Hold that brisket sir!!!
I've been doing this for over 50 years but am impressed by the quality and thoroughness of your channel. Subscribed. Good job on trimming. I like to trim aggressively with the philosophy of "If you would not eat it, why cook it?" This goes especially for the hard fat and the thin flat areas and ragged edges that just end up burning.
Thank you so much for the compliment. 👍🏼
Thank you for your time to Make these videos, very informative, your a ausome cook and the 10 rest will be my next step, thank you again
Keep the videos coming Joe. Learning a ton.
Great video, I’ve been seeing a lot of people rest their brisket like this. I might have to try it looks 🔥 new sub 👊🏻
Man oh man! That looks Good! Great video Joe.
This was super helpful. I've been trying to pin down not only the hold temp in a warmer, but how long to rest it prior. Thanks, Joe.
There is a setting on the Samsung stove/oven set that you can adjust your oven by 25 degrees either up or down. Mine goes down to 175, but I'll usually turn it down an additional 15 degrees to 160 and hold it over until I'm ready to eat it that next evening, and it works great!! Love the video!
Great video, been wanting to try the overnight hold since we saw it on Chuds Bbq too. Next brisket we're going for it! Thanks again.
All about the long rest after trying this for a party (Had to hold it for 5 hours at 170 and it turned out great!). Love that little PK smoker. Well done, Joe! 👊
Best trim job I ever seen on RUclips. Excellent.
What an amazing video! Great work! You are the best.
I'll be smoking my very first brisket soon, and this is the recipe I'm following. Thanks!
The pacing on this video is perfect! Thanks for the tips.
Wow. Looks amazingly good. Great job
Joe, just finished smoking a brisket on a XL ceramic grill following your recipe. I did inject the flat with Wagyu beef tallow and I let it rest for 12 hours. It is incredible, juicy, tender and the flavor is fantastic. Next I’ll try your rib recipe, and I have no doubt it will be as good. Thanks
I subscribed because of this video, nice work bro! I'm gonna give this a try on my Yoder smoker! Your skills are on point!!!🤙
Awesome video! I have learned so much from just watching you cook! Thanks again!
Thank you Jarit!🤘
Great info and tips!
Incredible..!! Learned a lot from this thx
Most of the popular places in Austin and Central Texas rest their briskets overnight in a CVAP industrial food warmer, so I too think this is the real secret to good brisket. Great video, brother!
Thanks for watching. I was really amazed of how moist and tender the brisket was after 10 hours. 🤘
That is some mighty good looking brisket. It was extremely tender. Cheers, Joe! ✌️
Awesome cook! Great video, good info!
New sub here, thank you for this video, looks absolutely great! Mouth watering!!!
I think I’m going to try this method. I watched mad scientist do this, now you & the results look awesome!!! Thanks again.
Great video and an amazing presentation! Looking forward to watching more from this channel! And yes, I’m now a subscriber! Thanks for sharing! ☮️🖖🏽
Thank you Ralph🤘
great video ,everything explained clearly, really makes me want to cook one tomorrow thanks.
Thank you Bryan!👍
Awesome video joe! The brisket point slice looked like meat jelly. 👌🏻
Looks like a total success!👍 You got me starting my day off hungry, Joe😆
Sorry...🤣 Thanks for watching Bobbi!🤘
Great looking brisket. I am going to make up some of your East Texas SPG. Thanks for sharing
My pops sells BBQ here in Dallas on Saturdays and he always holds his briskets for at least 10hrs sometimes up to 12hrs if they finish early the night before. Awesome vid that brisket came out amazing.
Nice Frank! Thank you for watching bro!🤘
From trimming to slicing, this is one of if not the best brisket videos I've had the pleasure of viewing. Very informative & easy to follow thank you for taking the time to produce & post.
Thanks so much Jerry. 👍
brilliant and excellent instructional smoke video....thanku will have to get a smoker ...cheers from OZ
Joe, Absolutely 💯 👌 nothing but the best!
Very grateful for this experiment, have been searching for a consistent method for holding/reheating a brisket, this will enable me to cook the brisket the day before and ribs day of event, thank you for your commitment to great BBQ👏🏾👏🏾👏🏾
Thank you for watching my man!🤘
Yes, thank you chef, very grateful too! Really enjoyed your kitchen etiquette and how, your knives, and how clean your grills are. Keep up the good work sir!
Howdy Joe. I have been doing something similar. For about a year now and my customers really like it. Including some folks who are from Texas ( I live in Washington state) Anyway I do this a bit different though. I pull and double wrap in foil at 180°f. Then I place in a towel and into my Yeti cooler and let it " finish " cooking in the insulated cooler for 6 to 8 hours, what ever I need then slice and serve. By doing this you can't over cook the meat, it cooks itself and remains above 160°f the entire time meaning that the meat continues to get tender without external heat. Works EVERY time. Have a great day.
I rest brisket in the cooler as well. I always baste with melted butter prior to wrapping
Wow....that looks soooooooo good!!!! Gonna try it!!!
Great info and great production. Strong Work!
doing this tonight. can't wait for the results tomorrow!
Glad someone ran this experiment. I've always cooked my brisket overnight and let it rest wrapped in foil, two towels, and dropped into a cooler to rest for about 8 hours. Usually gives me my best tasting briskets.
ya or just leave it on the counter until room temp--
Thanks for the info Joe
Great vid! Never thought to rest a brisket that long.
Smokin' Joe, greeting from your Texas brother living in Minneapolis!! Fantastic video brother, loved it. I have been holding my brisket for more than a few hours now but my next brisket will be 10 plus. My last brisket was the best so far, my next will be even better. Keep up the great work my friend, my mouth is still watering!
Thanks Jimmy! You're going to love it buddy!👍
That's a beautiful looking brisket brother...great job!
My mouth doesn't normally water when I watch these videos but today Sir, you nailed it.
Thanks Dee!🤘
I thought my 3 hour resting goal was a stretch.. I'll have to try this soon on my next brisket. Side note, great job on your video quality, this is pro level content!
Wow! Thanks for the huge compliment.🤘
Doing this tonight Joe. Resting it in my Smokin it smoker. Can’t wait to try it tomorrow. Great job brother. Shout out to Bradly aka Chud also for the resting temp.👍🏻😎
Another quality video Joe!
I'm going to try this method ASAP. I've tried it before but never came out like this one, but my next one will. Props to you Joe.
Thanks so much for watching. Good luck with your cook. 👍
Excellent video Smokin' Joe! I enjoyed every bit of it...only wish I could have tried the brisket too! Lol
Thank you! 🤘
I have an electric smoker that I want to try out as a food warmer and rest a brisket the same way. I've done it with a pork butt and had good results. Great video!
That's a great looking brisket! Great job. 😀
👍👍👍✌️😎🇺🇸 got hungry watching this one, I use the mustard all the time since watching your videos,keep up the great work!
Never a big fan of brisket but mercy you just made me rethink it...it looked great.
Lol. you made that look so good. I am so excited to try this. Thank you
Thanks Andrew 👍🏼
i will try this at home, thanks very much, im gonna dive into this style now...looks amazing, im from argentina and i cannot wait to try this bro, you are awesome! good luck!
Thank you Nik! Resting a brisket is game changing.👍🏼
There’s a lot of RUclipsrs who make the exaggerated “oh that’s great” reaction and it’s almost cringe….but the fact that your eyes almost went crossed and you completely paused, you could tell your reaction was genuine and no doubt that was a delicious brisket. Great job man!
Lol...thanks JP!🤘
Awesome brisket Joe, glad to see you keep the spices simple with the SPG. Let the meat shine!
Yes sir, thanks for watching buddy 👍
😲 wooww!!
Love 💕 this channel
I tried this and it was my best brisket to date, thanks for the advice.
That's awesome man! Glad you enjoyed it.🤘
Perfection....Perfection....man I was waiting for you flip out of your shoes lol 😆 the expression in your face said it all. Beautifully done buddy. Cheers!
i almost passed out when you cut into it, it looked very good
i am so impressed with you channel. I am so happy that i clicked on this.
In a recent video at Franklin BBQ (Aaron Franklin), the guy giving the tour said they pull their briskets around 12:00 am (midnight) to 12:30 am. The restaurant opens at 11:00 am and they are out of brisket in about 3 hours. That would mean they "rest" their briskets for 10.5 to 14 hours.
Instructions technique preparation....fantastic
Few equal none better
Great stuff brother joe!! Can’t wait to smoke me a brisket!!
Got a 15lb Brisket from HEB seasoned it put it on at 220 degrees for 12 hours After getting the bark I was happy with temping around 165 170 wrapped in butcher paper and Beef Tallow took it to 190 195 range pulled it off let it rest for 30 minutes rest for 30 minutes Then wrapped in vacuum seal bag put in sous vide at 155 for 15hours took out let rest for 35 minutes took out of butcher and started cutting the most tender and moist Brisket Ever hands down my best Brisket ever this will be my Go to Method from now on thanks Smoke Trails BBQ
On my way joe I have to try THAT! Actually I always wonder about that letting it rest that long so it turned out amazing going to try that for sure thks Joe great video
Great video Joe!! That PK 100 is an awesome smoker and soon I will have on here at the Nation! Max from Texicana BBQ told me about holding briskets and I have always wanted to try but by the time it is cooked I am always ready to eat!!! hahaha Great video brother!!
Awesome job Joe 👏 definitely be the way to go if you have the time
Thank you buddy. This really opens the door to so many things...especially sleep.👍
Everything about this video makes me miss living in Texas!
That looks amazing!
Great info just pulled mine off and trying the 10 hour rest
Joe is a Real Dude!!!
I used this method for smoking a brisket and it turned out fantastic. I am about to do another. Thanks Joe.
Awesome buddy!👍
Great video joe!!!!
Great video Joe! When you sliced the point I honestly thought I smelled it.
That's awesome! I appreciate you watching 👍🏼
WOW THAT LOOKS AWESOME
A1 ! Classic Texas Brisket