Smoked Brisket on The Outlaw Hybrid Stick Burner
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- Опубликовано: 3 июл 2024
- Smoked Brisket on The Outlaw Hybrid
#brisket #smokedbrisket #recipe
Butcher Paper Wrapped Brisket on the Outlaw
Brisket is the one meat that I feel you can never 100% perfect. It is the unicorn of meats and only gets better each time you cook it. This is a simple recipe that turns out great bark and one of the best we have cooked to date. I hope yall enjoy it as well as we did!
**What You Need**
- A 14 to 16 Pound Brisket
- A Coarse Salt and Pepper Based Rub (Killer Hogs TX is Perfect)
- Some Butcher Paper
- A good Cup of Coffee
- At Least 10 hours to Cook
For this recipe we started with one of the best briskets we could get. This brisket came from Kevin Green at / thebutchershoppeeastpe... .They really mean it when they say "Always Hand Picked".
The first thing we have to do is get this brisket trimmed. My plan was to trim only what had to be trimmed. I did remove a little more that I planned but I truly feel it made a difference in how the brisket cooks. I started by removing any fat from the top of the flat and trimming up any loose ends. You will see in the video how I separated the flat and point to help the brisket lay flatter in the smoker. Trim as much or as little as you would like but remember the more uniform the brisket is the better it will cook.
Once trimmed we got a heavy coat of h2qshop.com/collections/kille... applied on all sides. This TX Rub added a great texture and will make that beef flavor pop. We let the brisket sit out while we got the pit fired up.
For this recipe, we cooked on the outlawbbqsmokers.com/2660-sta... . To get it fired up we started with a good bed of www.royaloak.com/ All natural briquets. Once they are rolling, its time to start feeding "Clyde" some splits of smokerwood.com/ . During the cook process we also added a few chunks of oak to try and bring in some of that authentic Texas flavor.
After the pit came up to 275-300, we placed the brisket on the exhaust side of the pit. We placed the point towards the fire and got the lid shut. The big thing is knowing your pit and what you are cooking on. The point end of the brisket can handle a little more heat so always place it toward the heat or hot spot.
Now let the pit do the work. We checked on the brisket and fire about every hour. We spritzed with bottle water and made sure to hit the high spots and areas the bark was starting to dry out.
At about 5 hours the bark was where we wanted it. For this recipe we wrapped in butcher paper to keep that amazing bark. We wrapped it tight as we could and put it back on the pit. We kept a close eye on the temp with the www.thermoworks.com/DOT. We continued to maintain a good fire and cooked the brisket until it reached 207 internal temp. 207 is not the magically number but just where this brisket was happy at. Depending on the temp you are cooking at it could be higher or lower before it is tender. Always go by feel. You want the brisket to feel like room temp butter when probing for tenderness. You can use the probe or toothpick to do so.
After the brisket is done, you have to let it rest. For video purposes we only rested for about 2 hours. I like to allow at least 4 hours rest on larger cut of meat to really give it time to calm down and stop cooking.
After the rest, its time to get this brisket cut up. I simply sliced across the grain on both the flat and the point. You can easily turn the point into great burnt ends but for this recipe I simply sliced both. This is a simple recipe that showcased the flavor of the A-9 Brisket. Hopefully you learned a new technique or noticed something that could be a game changer. Like I stated before, there is no such thing as a perfect brisket but I don't mind trying to get there!
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I learned more about trimming the brisket in the first 3 minutes of this video than I knew my entire life. Many thanks and great video!
Awesome! That’s what we like to hear! Appreciate it!
Maybe by putting it in a pre-heated oven beforehand in my home kitchen, roasting it for 15 minutes or so, then take it out in the garden and smoke it on the grill in front my family I'd speed up the cooking process significantly. My cooking process does sound like a fast food meal, though. Sorry... I'm cheating. But I do look cool in front of my own family.
That’s brisket perfection right there! 👍👍
Thank you sir!
I love your videos. I started bbq’n during the pandemic and knew nothing. Between Malcolm Reed, Matt Pittman, Chud, Mad Scientist, T-Roy, Ty and yourself, I’ve learned a lot and have been doing very well with bbq. Thanks for the lessons and inspiration.
Love watching your videos. Great step by step instruction.
Appreciate it!
Another awesome vid! Thank for going into detail with your trimming process, excellent explanation man!
Thanks! Appreciate it!
WOW!! That looks fantastic.
Thanks!
Absolutely perfect. I can't wait to finally get over my fear of cooking brisket this summer. Thanks for the video man
Thanks! Go for it! Worst thing that can happen is you get better next time!
love your videos man glad i just found it,
Wow! You absolutely nailed that cook! Looks amazing
Thanks!
I watch a lot of cooking videos and I believe this one has to be the best I have seen.
Definitely appreciate it!
I am SO in love with the color and finish on this brisket brother. Way to GO!!!!!!!!!!!!!
Thanks! That TX rub is legit on brisket!
Great trimming lesson Mark. Looks like you made a phenomenal brisket. Great job.
Thanks!
Excellent Demonstration. Thanks
Glad you enjoyed it!
That looked heavenly
Thanks!
Swine life rubs are some of the best I have ever used. Thanks for the great rub and keep up the videos.
Appreciate it!
This dude is a scientist!
Greetings from San Diego. Thanks for the explanation on the trim. Looks like Malcolm's rub held up great. Excellent job!
Thanks! I tried to make the trim look simple and not too overwhelming. Rub was great!
Really enjoy watching your channel. Always very detailed explanation of cooking process.
Appreciate it!
Learning so much from this guy. Excellent stuff
Appreciate it!
I like your cabinets. The wood grain and color is beautiful.
Thanks!
Great job with your brisket
That’s a beautiful brisket! Great video and explanation of what you were doing and why. Thanks for sharing
Thanks!
Great video, straight to the point, thank you sir!
Thanks!
Dude your videos are excellent! Super informative and interesting. Excited to see more.
Thanks!
That looks amazing.
Thank!
That looks amazing!
Thanks!
Wow!! Great video for brisket
Thanks!
Thats crazy looking!! Great job!
Thanks!
Outstanding!!!!
Thanks!
Wow! This is a fantastic video. From quality meat, an incredible rub, and a great pit and skilled Pitmaster. Thank hi for this video.
Thanks! Not sure about the pitmaster part lol.....
Sweet!!! I've been reading that temp was high but I had a feeling that it was really idea. Thanks for the speedy response.
Anytime!
Love the new pit! Great brisket video!
Thanks
Greetings from Los Angeles, CA. I have been smoking meet for 15 years. I'm good at it but I like to learn as much as I can and I stumbled upon your video and I learned a lot. thanks for the video and I just subscribed and also did a thumbs up.
Awesome! Appreciate the support! That's what it is all about!
WOW!!! Hands down, seriously one of the best lookin briskets I’ve ever seen. Amazing crust and perfect tenderness
Thanks!
Great Brisket!!!!
I’ve never made a brisket before...but you inspired me to try!! Looks awesome!!
Appreciate it! Definitely give it a try!
Awesome trim there. Looks fantastic.
Thanks!
Just saw this video, boy that brisket looks amazing. Great job.
Appreciate it!
Love cooking in general.. Brisket is one of my favorites. Bunch of work, but always worth it. Looks like it came out really good.
Me too!! Thanks!
ABikerLife I agree but they always seem to be eaten to quick in my house!
Mate. What a cook. Loving what your doing. All the best from Australia 👍
Thanks!
Looks perfect 👌!
Appreciate it!
When you broke down bbqing into physics, that was amazing. It takes true skills to compete.
Appreciate it!
I think that is the best brisket video I've seen yet, perfect explanation of what you were doing and the brisket looked fantastic. New subscriber here. Keep up the great work.
Awesome! Thanks!
Outstanding Brisket...👍
Thanks 👍
Great video and awesome looking brisket, nice job! 👍🏼👍🏼
Thanks!
Looks awesome!
Thanks!
That's a great looking brisket. Wow. Nicely done, Mark. Great ending too. LOL
Thanks! Every dog needs his day! LOL
Dude that looks absolutely amazing! I want to cook brisket now!
Thanks!
Perfect brisket! That’s the way it’s supposed to be like that! Congratulations
Thanks!!
That was probably the prettiest brisket I ever seen in rare form after you trimmed it great marble all way thru !
Wow, thanks!
Killer video!! My mouth is watering!
Thanks!!
you are killing me. that looks excellent
Thanks!
Looks fantastic... Great cook!
Thanks!
Wow nice brisket 👍🏻😋
Thanks!
The best brisket cook on RUclips.
Thats big shoes to fill!! Appreciate it!
That brisket looks absolutely amazing!!
Appreciate it!
That looks great. Nice work.
Thanks!
Great job!
Thanks!
That's a juicy Brisket!!
Thanks!
That brisket looks so good man. By the way your cabinets are real nice. Nice kitchen.
Great video Mark! That outtake though 🤣🤣🤣
LOL!! Had to put it in there! Thanks!
brilliant .
Thanks!
Doesn't get much better than this! 👍
Thanks!
Standard Texas cook presentation done quite well. No Bravo Sierra. Outstanding!!
Thanks!
Excellent video brother!!! Great job!
Thanks!
Man, I hate watching videos like these because I've never had brisket and it's the one cut of meat I've been wanting to try for years. That looks so damn amazing. Props to you!
Appreciate it!!
Same here man..it looks delicious
great video, very informative..thxs
Glad you enjoyed it!
What a nice brisket. Your comp skills and experience is showing now. You make it look so easy. You know Rover enjoyed his slice, and wanted his Thumbnail used. lol
Appreciate it! Wasn't sure that thumbnail would gain any traction lol!
Awe man I got the mouth sweats and instantly clicked the sub button right away.
Appreciate it!
Great trimming technique!
Thank you!
Kick ass video man very nice job!!!
Thanks!
Great cook mark ! TX and Grit is on get list !!!
Thanks!
Nice looking brisket!
Thanks!
Yummy
Great job mark.
Thanks!!!
This looks amazing! You summed up all the tips and tricks that Ive learned from watching many other videos. I made your mustard butter steak last week and Im hooked. This video and your mustard butter video is why I subscribed today. Your video quality is great, camera angles and sound quality. Very nicely done.
Appreciate the support! That mustard sauce is life changing for sure! Thanks again!
WOW !!! That is so next level !!! Love all ur ATTENTION to detail !!! You gotta come to Galax , and show us how it's done !!! :)
HAHA! Thanks! I would love to come to Galax! That has been one of my bucket list contest for some time.
Very nice 👍 So I called the butcher shop and ordered a A9 15#er. It showed up nicely packed very cold the next day. I'm a little nervous on the trimming so I have watched this video at least 5 times lol. I have the TX rub gonna give it a try on the old country offset this weekend. Thanks for the sharing the knowledge...
HECK YEA!! They are sooooo good! Let us know how it turns out!
My dog did the exact same thing in my latest video!!!! I'm glad I'm not the only one with this problem during filming, great video
Haha!! Thanks!
Excellent video!
Thank you very much!
This is awesome sir
Thanks MOJO! Waiting on your release sir!
Great video my man. Brisk looks money
Thanks!!
Probably the best looking brisket I’ve ever seen
Thanks!
I love this type of food and cooking, it looks so damn tasty. Cheers.
You and me both! Thanks!
Wow
Outstanding 🙌🏼 great video Sassy👑
Appreciate it!
Yummy great video
Thanks!
Good stuff
Thanks!
That there looks great
Thanks!
Text book brisket there mark! Great job brother!
Thanks!
That was an amazing cook. I can't wait to be able to get my briskets to look like yours. Keep smoking brother!! Thanks for sharing.
Appreciate the support! Keep cooking! Briskets get better every cook!
great video.
The dog had me in tears hahahahahah
Thanks! Haha!
My Brother, this is amazing. You did this the best I have ever seen
Appreciate it!!
Great cook brother
Thats a great compliment coming from a Champ like you! Should have boiled it in butter!!!
👊🏿you did that
Great lookin brisket
Thanks!
I’m from Pensacola and ran across this video. My ears perked up when I heard you mention Pcola. The Butcher Shop is five minutes from the house. If you’re ever in the area definitely check them out. Best butcher shop in town. They’ve consistently had ground wagyu beef on sale for $4.99/lb.
That's awesome! The Butcher Shoppe is the best in the business!!
millatym04 same here
I smear oil as a binder and I use lawrys seasoned salt and pepper and let it sit over night....put it in my WSM...comes out delicious.....i like making tacos out of it try a tomatillo salsa with it the tartness of the tomatillos pairs well with smoked beef and can't forget a little avocado in the tacos either....thats how I do it here in SO CALI.
Sounds awesome!
Beautiful video, love the smoker and your kitchen is beautiful.
Got a Lonestar grillz stick burner on order. Going to have to check out where you get your wood from.
Thanks! Smoker Wood is great to deal with. His largest selling item is the chunks but we are working on getting more splits available.
Good