Texas Brisket Smoked On An Offset Smoker
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- Опубликовано: 14 янв 2020
- On this video, I smoked up a Texas style (salt and pepper only) brisket on my Yoder Frontiersman. This my first time ever smoking a Texas style brisket but I wanted to see if in fact it would come out good. The flavor was really good but I feel it needed some granulated garlic to give the brisket a little more flavor.
Thanks for watching
Smokin Joe
Order your Victory Lane BBQ rubs here- www.victorylanebbq.com/?ambas...
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Хобби
Thanks for watching my Texas brisket video.
If you liked this video, check out my Texas Pulled pork video. ruclips.net/video/Buse0yA00FE/видео.html
Hello you said you were going to leave a link for that spray bottle and it’s not in your description
Sorry about that, I added it.👍🏼
YrtM I ujd
One of these days I'm goin to really feel comfortable/ confident when it comes to trimming a whole brisket.... I really enjoy on how u explain in details when it comes to trimming a brisket
Hello DeWayne! It's really simple buddy. The best thing to do is go buy one and practice. You got this my man!🤘
Watching you trim brisket is like seeing a sculptor molding a masterpiece. I think I've told you this before, but you are one of the best communicators on RUclips.
Thank you so much Mike!👍🏼
Couple seconds into the video, I will not let that shirt dictate my review of the video lol.
LOL!!! Thank you man!🤘
You trimmed that brisket so precisely and with such care. What an artisan!
Thank you Mark!👍🏼 It took a lot of practice.🤘
This was a very nice video, Joe. I like how you took the viewer by the hand and walked us through every step. Anyone smoking brisket for the first time should watch this video first. I agree with you on the salt and pepper… I always add a little garlic to mine. Backyard cooking is all about doing it to your taste. I really enjoyed this one… well done my friend. 👍👍👍
Thanks so much my friend! I agree with you 100% on backyard cooking. Thanks for watching.👍🏼
Brother Joe your videos make me smile. It’s like a new release a new movie coming out. None of your video disappoint. My new favorite video from you outstanding cook
Thanks so much T! You're awesome my man, thank for the kind words buddy.👍🏼
Great looking Product. You keep your smoker clean and pristine, Your also true to your offset. Great demonstration on how to trim and cook a brisket.
Hello John, I really do clean my smokers a bit more than my own cars. Thanks so much for watching.👍🏼
@jim spurlock yes sir!🤘
One of my go to rubs I use for brisket is 60/40 s&p but I also add garlic powder, cayenne, onion powder and paprika
Excellent video Joe! Things have settled down a bit for me. So catching up on all the videos I missed. Awesome looking brisket.
Hey Jimmy! Good to see you back my friend. Thanks for watching buddy!👍🏼
Hey Joe, great video, thanks for taking the time. Just SnP is a great idea; as my mother has a serious allergy to garlic this works great when she's visiting. Also, thanks for showing how hot n fast can work great too. Appreciate your efforts Joe.
Hello Mark! You're very welcome buddy. 👍🏼
Joe that's a great looking brisket! Thanks for the video!
Thanks for watching!🤘
Brisket had a nice bark to it. Great video Joe, keep them up.
Thank you bro!🤘
Joe, you shine at many thing BBQ but this my friend is your wheel-house. you're like a teacher. nicely done.
Thanks so much Tommy!🤘
You sir are a brisket master!!! 👍👊 I agree SPG.
Awesome brisket Joe !!
Thanks Fernando!🤘
Nice brisket cook Joe ! Nice blend on the rub ! Nice smoke ring for cooking at 325. I agree on the garlic addiction! I like your YS ( Yes Sir ) hat ! Yes Sir, great cook !
Hey brother Kent! Thanks so much bro! Yes Sir...LOL!
Being in Australia unless you preorder you can’t get a decent size brisket. So I have just been doing 1-2 kg flats with great success. But now my local butcher has full ones....smashing it out tomorrow. Thanks for the great video
Nice Paul! I would think briskets would be easily available in Australia. You guys have some really nice Wagyu beef but not sure what part of Australia. Thanks for watching buddy.🤘
Having an aerodynamic trim is not one ive heard before but definitely makes sense!
Thanks for watching. It helps for sure. I've purposely left high spots on the brisket and the smoke is lazy and doesn't wanna hit the spot right below the sharp edges.😁 👍🏼
The basics are the best...yap your Franklin bbq food adventure video is awesome...this looks delicious and amazing...would be great for any occasion 8)
Hello Luis & Judyann! Thanks so much for watching. 👍🏼
Great job on your brisket and also your video was very informative thank you. I'm doing a brisket for the 4th of July but I'm doing the snake method so that away I can sit back relax and drink beer lol. Maybe next time I will try hot and fast. Thank you for sharing
Nice! Enjoy your brisket and have a great 4th of July!🤘
You have a Happy 4th of July as well and keep on grilling
Thanks I'm gonna try this with garlic salt an pepper this video was very helpful
Thank you!🤘 How did your brisket come out?
@@SmokinJoesPitBBQ My first time smoking a brisket nice smoke ring good bark but was tough in some areas so a hit and a miss the one I did after learning what I did wrong the first time it came out beautifully again thanks for the tips and pray your family stays safe have a good evening
Lol THIS is why you asked James if he'd done salt pepper brisket. Man what a great turnout bro
Thanks Kenneth! I wanted to get his opinion on it of he had. I really liked it but it wasn't the best brisket I've cooked...flavor wise. Thanks for watching.👍🏼
Thanks for the honest opinion about salt & pepper. I've always added a few different ingredients to my rub with the salt and pepper, but I think people get hung up too much on what they see on TV. In the end, you have to experiment and cook what - and how - you like!
Very well done video.
I noticed you didn’t use a liquid to make the rub stick. Do you suggest any? I smoke ribs and chicken using Worcestershire sauce . Mustard on butts. Also spritz w/50-50 apple cider vinegar and apple juice. So on a brisket, I’m guessing apple juice would be not good because of the sugar.
I’m a little new with beef. ( Done one brisket sometime ago). So I want to get a good rub together. How does 14/ cup kosher salt.
1/2 cup freshly ground pepper corns And 1/4 cup garlic powder sound? I’ve got my pork & chicken rub down. Nothing but compliments . Thanks for your reply in advance.
I cook on a Lonestar Grillz 24x60”
single door offset. Cooks like a machine.
Nice Jim. If the surface is nice & moist, I may not use a binder. Your rub sounds good but I would only add 2 tablespoons of garlic powder.👍
Great Job!
Thank you Lonzo!🤘
Great vid-looks fantastic. Love that Dallas Cowboy shirt!
Thank you Jones! I hope we have a football season this year!🤘☆
Man that looked delicious! I’m gonna try my first brisket tonight. Hopefully it’ll come out ok lol. Go Cowboys!!
Hey Markus. Sorry for the late reply. How was your brisket?
that is a super nice smoker . i noticed your wall those are the kind of wall we had when i lived in el paso
Thank you Robert! Where do you live now?
@@SmokinJoesPitBBQ we live in mesa its a suburb of phoenix thinking of moving back to texas its super ridiculous hot here weve been here for 22 yrs time to go
Thanks for the video Joe! My first brisket from this past Saturday was a great hit! Wish I could show you a pic. Lol
I only used SPG
Very nice bro! SPG briskets are the best.👍🏼
Saludos desde Bolivia Buen trabajo! Gracias !
Nice brisket... beautiful smoke ring what type of wood did you use to smoke your meat
Hi Joe very nice cook. I enjoy watching your videos, you’ve provided me with useful information. I went to the Proud Souls website, it seems that only specific items can be purchased online? What is the manufacturers name on that sprayer?
Hello Mark! I know Proud Souls is gearing up to sell online but they're not 100% there yet. Thanks so much for watching. Here's a link for the sprayer
www.zeitlow.com/mobile/product.aspx?ProductCode=083401&404;www.zeitlow.com:80/APE-Compression-Sprayer-p/083401.htm=
Love your honesty on tweaking the rub. I need to try hot and fast sometime too. 17 hour cooks by myself on my offset gets a bit long.
Hello J. I used to smoke briskets for 17 hours myself but have recently played a bit with the hot and fast method. Thanks for watching.👍🏼
17 is my number too , patience is what I have and a pellet smoker at 6 hrs tender juicy but not natural oak smoke im used to
Hey Joe Looks great. Can you tell me were to find the spritzer you are using. I tried Amazon but no luck.
Thanks
Here you go buddy www.zeitlow.com/mobile/product.aspx?ProductCode=083401&404;www.zeitlow.com:80/APE-Compression-Sprayer-p/083401.htm=
Gotta say I was surprised by fat cap down. I thought on offset smokers fat cap up was the way to go. I’m a total newbie though so I’ve got no idea!!! Excellent video, sir! Job well done. Looking forward to watching more of your channel.
Thanks Dave. It usually is but this smoker has tuning plates that run from the firebox to the exhaust stack. This means the heat goes from the bottom up. I can also smoke with a damper open that converts it to a traditional offset where the heat goes from the top down. 👍🏼Thanks for watching.
Smokin' Joe's Pit BBQ now that’s cool!
Saw that sprayer yesterday when I went to proud souls for my 16lb duroc butt going back today for the sprayer!
Nice Barrett! Day Hello to Tony, Dan & Chris for me.🤘
Very nice. I should try to find brisket around here. I've never seen in it stores.
Thanks Russell! Smoke it on your Weber!🤘
Awesome brisket Joe looks very good. Getting ready for James for the tide breaker lol.
Thanks David! I'd have to smoke a brisket way different than this to beat James but yes, I'm practicing to take him down. 😁👍🏼
@@SmokinJoesPitBBQ
I bet this going to be a good one is this going to be on RUclips or ppv just like those good fights in Las Vegas lol.
Great brisket man 👍
Thank you Robby!👍🏼
Great video, what kind of knife are you using to slice? Mine gets hot when I use it. I think I need something a little better!
Thanks Fernando. I used a Cuisinart meat slicer.👍🏼
Hey bro, another amazing cook! Question, did you cook that beautiful brisket fat side down?
Keep the bbq love going joe! Thanks
Hello Anthony. Yes sir I did smoke this one fat cap down. Thanks for watching.👍🏼
I love people face when they try the fruits of their labor.
Yeah buddy!🤘😁
Nice trim job brother.I skip the garlic on chuck roast sometimes. Always gotta try new until you know. Cheers!
Yes sir. Thanks for watching buddy!🤘
Good stuff!! Thank you!
Thanks Jay.👍🏼
could you give me the link for the fast sprayer? and did u order your smoker custom, because I don't see your on the site.
Here you go FJ. It's their standard Frontiersman with some upgrades.
www.zeitlow.com/mobile/product.aspx?ProductCode=083401&404;www.zeitlow.com:80/APE-Compression-Sprayer-p/083401.htm=
Boy does that look good! Great vid joe! Can you tell a difference between a low and slow cook to a fast and hot? I’m looking to doing one for the fam hopefully soon but would like to know which one you would recommend for a rookie! Lol also did you do half cider half water? Any help is appreciated! Thx and keep the great content coming! 👊🏼👊🏼
Hello Joe! The main difference on a low and slow is you will be a darker bark because of how much longer the meat is exposed to the smoke. There's also a smokier flavor on the low and slow cooks. Yes sir, half apple cider vinegar and half water. 👍🏼
That's a good knife
NICE Brisket cook my friend. I'm really starting to like the Hot n Fast type of cooking and this cook showed just how tender you can keep a Brisket when done right. Real nice smoke and video Joe.
Hello Britt! Yes sir!🤘
Fantastic video sir and just to let you know me and my twin boys have used this video as a reference the last 3 times we have done brisket and it blows the guests away Everytime! Do have one question though. What is your water to ACV ratio in the sprayer? Just curious. Thanks again
Thanks so much and I'm glad you and your boys are enjoying my style of bbq. I always go 50/50 on my ACV spritz. 👍
Hey Joe ! Nice looking brisket my brother cooked to perfection everytime but from the time I saw you taste it your overall reaction told me that it tasted good but it lacked something even before you mentioned it and thanks for always giving your honest opinion. By the way have you ever done a brisket without wrapping ? Do have a wonderful weekend you and your family.
Thank you Stephen! You just gave me an idea!🤘
Great video. Did not see the link to the sprayer though. I am interested in getting one.
Hello Raymond. Here you go buddy. www.zeitlow.com/mobile/product.aspx?ProductCode=083401&404;www.zeitlow.com:80/APE-Compression-Sprayer-p/083401.htm=
Great video. Looks delicious. Great channel. Subscribed to your channel.✌️
Thanks so much for watching! I appreciate you subscribing.
looks awesome, maybe a little dry but thats a good looking brisket friend.
Thank you! I agree, it was a little dry but really tasty!🤘 Thanks for watching.👍🏼
What's your rule of thumb for brisket rest times? Thanks
Great question. I like to pull the briskets off my smoker, place them on an aluminum pan (still wrapped in butcher paper) and let the temp come down to 165ish . I either slice at that point or place it in cooler to stay warm.👍
That discolored meat on the edges is from where they clean the carcass with scalding hot water. I would trim all that off and pitch it.
How come sometimes you use a binder and other times you don’t? Personal preference?
Yes sir. It depends if the surface is moist enough to hold the binder. 👍
Do you have any videos on how to manage a fire?
Here you go. 👍🏼 Feel free to ask me any questions you may have.
ruclips.net/video/5Y93ccIM84s/видео.html
Excellent cook Joe! What type of wood did you use?
Hello Brad, I used post oak wood. Thanks for watching.
What is your preferred wood for brisket when smoking on offset?
Thanks great video
I used to use Mesquite and I really like it but many people think the flavor is too strong. I switched to post oak and it's really good but not as strong. Mesquite would be my preferred.👍🏼
@@SmokinJoesPitBBQ Mesquite wood with a few hickory chips, try it🤗
Great video!! What is your ratio with the apple cider vinegar and water
50/50 🤘
Hey joe! Chris from El Paso. I am trying to throw my hat in the smoking ring. I do well grilling but I think it’s time I get my self a smoker what’s a good beginner smoke to get?
Hello Chris, that all depends. Were you looking at a pellet smoker or an offset smoker? I highly recommend people start with a pellet smoker.
Smokin' Joe's Pit BBQ probably a pellet smoker. I have a nice grill so I just wanted to to get a smoker that would be easy to use and of course nice.
Where did you say you got the spritzing bottle?
Hello Kyle. Here you go buddy.
www.zeitlow.com/mobile/product.aspx?ProductCode=083401&404;www.zeitlow.com:80/APE-Compression-Sprayer-p/083401.htm=
Come vorrei darci una morsicata!!! Bravissimo chissà che buono
Hi, I assume you used Post oak for the Texas brisket?
Yes sir! 👍🏼 Thanks for watching.
What is the name of ur spray bottle?
Here you go Burt. www.zeitlow.com/mobile/product.aspx?ProductCode=083401&404;www.zeitlow.com:80/APE-Compression-Sprayer-p/083401.htm=
Your Texas style brisket looked amazingly delicious. Hey Joe, what is your favorite smoking wood to use? Thank you for sharing. Cheers 🍻
You know I was a Mesquite guy for the longest time. I mainly use post oak now because that's what many Texas traditional BBQ joints use and I love the flavor. I've never tried pecan and I'm thinking of giving it a shot. Thanks for watching David.👍🏼
Awesome video. Question; wouldn’t it be better to put it in an oven an save on the wood.
Hello Young, you can do that with no issues. My smoker runs so efficient so I'll use one split of wood every hour plus you will still get smoke flavor using butcher paper. Thanks for watching.🤘
You get a like, comment AND subscribe for your Cowboys gear!!!!
Hahahaha!🤘
Where can find the sprayer
Here you go Jeremy👍
www.stlbbqstore.com/big-orange-sprayer-1-5l/
GO Bears and nice looking brisket. sub'd
Hey Andy! The Bears are my 2nd favorite team! I saw the Cowboys beat the Bears several years back in Chicago and I fell in love with the history and the fans of the Bears. The Bears fans showed me how to make a Chicago dog and even how to play corn hole!🤘 #beardown
I know you know this since you're an excellent cook Joe, but sometimes that "little something extra" missing is not enough salt. Probably not the case here, but i have found mild salt suppresses all the flavors. I have been using SPG for years before it was "spg" and it definitely is noticeable when the G is absent.
Looks awesome, what electric knife are you using?
Hello Danny, I use a Cuisinart electric knife. Check it out on Amazon.👍🏼
Thank you Sir!
Great video, brisket looks delicious. Only thing that needs to be changed is that cowboys shirt 😂 go Texans. Lol. Keep up the great work
Funny guy you! Thanks man! You'll have to watch my upcoming man cave video. ☆👍🏼
Cant wait 👍
Try adding a little bit of onion powder along with the garlic powder.
Oh I bet that would be good too. 👍🏼 Thanks for watching.
How often do you add wood to the smoker?
About 1 split every hour. 👍🏼
@@SmokinJoesPitBBQ thank you for the information. Also does it matter the type of wood? Like Oak, Hickory, Apple etc.
Hey brother your making it very hard to stick to my diet. 😋👌
😁 Thanks for watching.👍🏼
Brisket looks delicious great video but that shirt is what made the video 💪🏽. How about them cowboys!!!
Heck yeah Rigo! I'm ready for some football!🤘☆
Why are you using a hedge trimmer to slice it???!
Because I used a hedge trimmer.😁
You left some of the old brown meat on the point. I would have cut that off. I want all fresh meat. But otherwise educational. I smoke slow with charcoal. And the #BBQPITBOYS use SPG (Salt Pepper and GarlicPowder) Thats the rub I have been using
Good stuff Jeff. A little bit of that steamed meat isn't bad. I usually take it all off. 👍🏼
Aaron Franklin famously only uses salt and pepper. He's said it and made videos saying this many times.
I've seen it but I don't believe it. I've been there and there's more than just salt and pepper. Try it and see what you think. Thanks for watching.👍🏼
@@SmokinJoesPitBBQ appreciate the feedback maybe the cows were fed garlic :)
@@Didit_myself hahaha! 🤘
carving with an electric knife? Come on..... You could see all the bark falling off
Thanks for watching.👍🏼
Lots of places use electric knife to carve brisket in texas...Snows does as well
I cant believe it
Bark comes off to easy because it was cooked high and fast. And you can tell by the weak smoke ring and seasoning comes off to easy. Looks good, but I would cook at 250F to 275F. And only open to spritz every two hours. And cook for 12 hours. Wouldnt open the lid that often to check temp. I wouldnt check temp at all. The idea is the smoke is to help cure and cook the meat. To keep it soft and tender. Not 320 Temps. Unless Joe kicked it down after a hour or so. But low and slow is the best. Covered hold in moisture with a little less smoky flavor. No covering makes it really barky. And with a strong smoking flavor. Want a good smoked brisket put in some love and cook it longer and lower temp less seasoning. If ya wanna have a good beefy smoky flavor.
@@mrbutchee1 exactly
MasterClass?
I'm far from a master but I appreciate the compliment. 👍🏼
About the only thing Texas about this smoke was Salt and Pepper rub.
Hello my friend, I don’t know what your other job is but you could barbecue for a living. Stay thirsty my friend.
I can trim brisket I'm just trying to find those damn gloves every channel uses!
Hello Codino, which gloves? The black ones are raven gloves from O'Reilly Auto Parts. The kutt gloves I use are these.
KUTT Knife Sharpener Edge, Professional Chef Kitchen V Sharpener, Auto Adjust Technology, Compact for Easy Storage, Sharpens Hones Polishes Dull Chef Knives, Ergonomic Design, Cut Resistant Glov www.amazon.com/dp/B07CZC6W3Q/ref=cm_sw_r_cp_apa_i_SqqiEbW1SREYJ
Home Depot has them in their glove section brother, they got em in packs of 40 and 100. I'm sure Amazon has em too
Hey there I don’t know 🤷🏽♂️ f you’ve found the gloves as of yet but I purchased some Oklahoma Joe’s gloves and there orange and each box of gloves come with a pair of white knit gloves to wear underneath the orange plastic gloves and I purchased them from Academy sports for $10 per box of 50
YOU COULD COOK TWO HIND QUARTERS ON THIS SMOKER! LOL
Go Cowboys
Yeah buddy!🤘☆
Joe you can Definitely cook up some Q, now we just need to teach you about Football, cause i can see your lacking knowledge in that dept. Bro, if you send me a whataburger double with cheese, i'll help you with the Football Aspect.
Hahahaha! Love it bro! I hope we have a Football season this year. Thanks for watching bro!
fat side down? why?
Because that's where the majority of my heat is coming from...the bottom. 👍
523 like 🌹🍀♥️💛💚🧡👍🙏
Thank you!👍
Annoying little knife,just like that shirt😂go Bucs
Hahahaha!👍
I was with you until you pull out that electric knife. Lol
I know Jaime. It makes it easy buddy. I like using my slicer too. Thanks for watching buddy.👍
#BBQqqqqqqqq
A texas style brisket is not known to be cooked high and fast thats why they say to smoke a tru texas style brisket should be low and slow you just ruined a nice cut piece of beef and turned it into a shoe leather
Thanks for watching Jose!👍🏼
Sorry man, but that Brisket looks as dry as can be. It doesn’t drip & it doesn’t fall apart from the fat layer. Your gloves reflect the fact. Nice video though, just being honest.
No worries, it was a little dry but still really good. The problem was I didn't let it rest enough. Thanks for watching.👍🏼
Fat easier to remove after cook🤗
It can be but I like the bark.👍🏼
Meat Looks a tad bit tuff
It could've used a little more rest ot time in the smoker. I appreciate you watching.👍🏼
95 👍🔔dn
New frnd
Plzz sty cncted👍🔔
You need to cut off all the oxidized meat from the brisket that is nasty need to take off all the silk layer of skin off the meat on the slim slide oven brisket
Thanks for watching Buddy.🤘
Looks dry