I love the approachability and ease with which you're sharing this info though, bbq is something everyone should learn how to do, and is a great way to feed a ton of people relatively cheaply when done well. However, as a Texan who has been doing 1-2 briskets a month this summer, I'm going to disagree on the 'endpoint' when you take it off. "The beginning of fork tender" is when the magic is just starting to happen. While Collagen has mostly converted to gelatin at about 190, it would be best to not pull the brisket until something like 201 at your thickest point, then rest for an hour in something like a cooler. This allows the gelatin to melt and disperse properly throughout the meat. When I've pulled and air rested at 195, I've typically ended up with some tougher bits, and usually a bit drier.
Good on you for mentioning resting. That's a crucial point that probably needed addressed. Honestly if I made a video about smoking brisket, I might completely forget to mention it myself.
I feel that way about 99% of things in cooking, but smoked brisket is not one. It is one of the few cases where I feel doing it as close to perfect as possible is worth it. The meat is expensive AF, and there's no substitute for perfect bark, thick smoke ring, and juicy tender brisket. If you don't have access to the tools or quality BBQ for sale, I understand making the best from what you have. I'm not a traditionalist in the sense of how you eat it. Brisket nachos, sandwiches, and tacos are all fantastic. I do wish he had collaborated with another RUclipsr like Jeremy Yoder of Mad Scientist BBQ or spoken to one of the many pit masters in central Texas. He often seeks out experts in many of his other videos, and I don't feel like this did central Texas BBQ justice.
He went a little too far this time though, lets be honest... This is NOT Texas BBQ and the end result was just shameful. For a first timer, you can cut SOME slack, but this dude made an instructional video on how to do it. Anyone who uses the video as a guide is guaranteed to get terrible results so he deserves no slack at all and should get a lot more honest, non-sugarcoated criticism.
I've made a few briskets as a home cook; Just have a few things Adam doesn't mention. 1. If you're doing both the point and flat halves of the brisket, the grain direction changes between the two, so keep that in mind when slicing. 2. You can spritz water or vinegar if the brisket is a bit dry, which helps for gas grills. 3. Gas grills can get pretty hot even on low, one burner settings, so try and find an ideal temp early on. Don't come back in an hour to find a fully cooked brisket, as I have.
I recommend added a fat source before wrapping your brisket. Traditionally pit masters use beef tallow and it makes the brisket extra moist since you're basically confit-ing your brisket. This brisket looked phenomenal Adam. I tend to like mine more on the overcooked side. Make sure you save your brisket leftovers for some chili.
I also recommend adding fat/moisture when you wrap, I just use some of the fat I trim off the brisket, I put the fat in a separate small foil pan and put it on with the meat so its cooking the whole time the meat is. I put maybe 1 or 2 tablespoons in when I wrap and my briskets have come out much more "moist" ever since. Moist feel in BBQ is really just rendered fat sticking around, it has little to do with actual water moisture.
Yeah, it works with other meats too. It's why a lot of pitmasters wrap pork ribs with butter for that extra fat. Tallow helps the moisture of brisket but it does soften the bark.
@@jaredhuang2225 “Moist feel in BBQ is really just rendered fat sticking around, it has little to do with actual water moisture” too true & this goes for all foods, not just BBQ. I’ve seen so many obsessed dieters try to cook “low-oil” versions of dishes, not understanding why it never comes out delicious & moist no matter how many watery ingredients they add - just soggy. Soggy is not moist.
@@SirBenjiful My mother in law cooks steak in an electric skillet with water because she believes water makes it moist and tender. She doesn't even know how long she cooks it, she just spins the timer to maximum. It's so dry if feels like you're chewing paper towels.
Tbf, its plenty possible to use propane while smoking... So you know that Hank wud smoke a tasty hunk of meat with the right woodchips for flavour; he just isnt usin the woodchips to turn them into dirty charcoal to cook with. Tho also, i feel Hank probs prefer the taste of cold smoked meats either way heh
As a citizen of west central Texas I have to say that mesquite wood is the preferred wood to smoke on here. If you've never had mesquite smoked meat you are depriving yourself of one of the world's greatest pleasures.
A couple quick notes. 1 - Choking the fire too much causes dirtier (white) smoke and will add bitterness to the meat. This is fine if it's your preference of course, but generally cleaner (barely visible pale blue) smoke is preferred. If you don't have the cook chamber separate from the fire chamber, this can be hard to achieve. 1 way to fix this would be to have the vents more open and less fuel in the grill, replacing it as needed. If this isn't possible in your grill you could use a heat deflector to prevent direct heat. If your grill doesn't have one, you can use a cheap metal pan as a makeshift heat deflector. 2 - If you want a better bark with foil, you can use the boat method. It gives you most of the benefits of a foil wrapped brisket and a layer of bark you would get on a naked brisket. It's the method I use for both flavor and convenience. Nice video 👍
Great points. As a guy owning just a kettle in my apartment's balcony I can give my two cents about clean smoke on such an apparatus. Don't use normal wood. Get some good wood charcoal and only light 4-5 pieces, let the rest unlit. Make sure those lit pieces are well going before you start and position the vents directly over the fire. The chamber is small, enough smoke is going to go over the meat to smoke it during all this time. I have found that good wood charcoal smokes both sufficiently and providing good taste as well if it doesn't contain any additives(some of them do). And I wholeheartedly agree that clean smoke produces a far superior product and is not that hard to achieve
Barbecue is one of those things that has a very low floor and a *very* high ceiling. My dad taught himself to smoke like an engineer. Every couple weeks was a new batch of brisket or ribs with a slight tweak to the previous recipe to see how it would change things. The big thing I remember is him adding an acid mix of apple and pineapple juice (and other things idr) to the foil when he wrapped it, in addition to making a tent and boat rather than a tight wrapping, because he would baste the top of the meat near the end of the smoke and didn't want to ruin that crust. Leave-in temp probes made temp management easy because you weren't losing 30 degrees or more every time you went to check your meat and fuel. And as remote thermometer tech got better, he could literally plot his temperature curve and programmed his own fan to pulse as necessary, maintaining a particular internal temperature. A few years later, this became standard on crappy do-it-yourselfer grills like Traeger.
One random small tip, to make your wood smoke more and last longer you can take lapsang tea. Do not brew it just put it in a shallow bowl with some water for about half an hour and add a thin line over the wood and have that on top.
@@dpclerks09 It is tea that tastes like barbeque and people have tried ways to hold moisture against the wood better rather than just soaking a portion of it. I recall the tip of just using them in a small pan to get more smoke and just sort of combined that with the idea of keeping a portion of the wood damp cutting out the need for a pan.
Here is a good use for brisket: add it to a large homemade biscuit along with a poached egg and hollandaise sauce and feta cheese. A local biscuit eatery in Asheville NC used to have it on their menu, called the "brisket biscuit"
Bro. 🤣🤣🤣 Upon 1st read, I just pictured a bun on the counter...then someone puts the entire uncut brisket on the tiny half biscuit, smooshing it...then gives it a nice little biscuit hat. Perfect. 🤣🤣🤣
I would love to see a part 2 of this trying out the method from Leroy & Lewis BBQ and Chud’s BBQ where they do a “foil boat.” Where they wrap the bottom half in foil to help heat up the brisket, which allows more smoke flavor on top and access to see how tender it is, all while allowing more formulation for the bark. I’ve done it myself once and it was hands down the best brisket I’ve ever had!
I should really stop watching Adam's videos when I'm hungry, cause they just make me want whatever he's cooking at the worst times possible, cause everything just looks delicious
this video is hilarious and i love coming back to it every now and then to watch you do this incorrectly while enthusiastically stressing nothing matters
@@crazydave1 If you can't even correctly define incorrectly then there is no incorrect way and you're just a keyboard warrior with no grounds to speak for all of us from Texas
“You gotta start smoking first thing in the morning” If there’s one thing I love about Adam, it’s how he consistently encourages good habits and healthy lifestyles 😌
What most Texas BBQ joints won't tell you is that when they say they only use salt and pepper on brisket is that the salt is Lowery's Seasoned Salt. Also west Texas uses mesquite, and I prefer that over post oak. Also, the traditional sides is pinto beans and potato salad, along with sliced white bread (Mrs. Baird's preferably).
Adam I appreciate videos like this. Your videos make BBQing way more accessible to me since I am estranged from male family members who have always refused to teach me. You make it so much less intimidating and the results have been tasty
Two things: 1. The quality of smoke goes up after you let it burn for a bit, you can smell the difference in smoke quality. 2. You don’t have to wrap the meat, known as the, “Texas crutch.” But it takes lots of time and patience to get past the stall otherwise.
I love that you finally tackled Brisket because usually the videos done by pitmasters are more intimidating and your layback home cooked style is a nice fresh take
I feel like a lot of those videos are aimed more at producing competition style brisket. I prefer brisket like Adam has done. I use commercial rubs or a homemade rub that has more than salt and pepper in it but that is up to personal choice. The rest is heat management really. It isn't hard. Will it be as great as a professional would make, probably not. Will you still love what you make? Yup because even less than perfect brisket is still a beautiful thing!!
I love the pitmaster's videos, but I have to agree, their target is explaining what they do for professional or competition cooking, it should be more of a goal to approach, rather than where to start. And while the results are fantastic the number of details can be overwhelming to those just starting. Adam's video here will server as a good entry point for those starting out, and over time people can start adding in more and more expert tips to improve, but even this simpler version will still taste fantastic.
@@DreadKyller HowToBBBQRight strikes a good balance for me. He explains how and why pit masters do things, bur also talks about how he doesn't bother with a lot of it when he's just smoking something at home
When I first moved to Austin, a coworker from Bastrop introduced me to eating my brisket on crackers (saltine style crackers) instead of bread. I’ve yet to go to a BBQ place here in Texas that doesn’t have crackers when I ask for them. I really do prefer eating it on crackers than on bread. But pretty much everybody gets bread to go with the brisket. Nobody looks at me weird though.
Any preferred brand name of saltines? I can put away a sleeve of store brand saltines for snacking, but love Blue box Premium brand saltines if I want to treat myself. I do not eat BBQ regularly, so I might try this combination next time!
I started out my barbecue journey on a small Weber Spirit gas grill by loading up a foil tray with wood chips, covering it with foil, and putting a small hole in the middle. Like you, I put that foil 'boat' right on top of the 'flavorizer bars' and aimed for an ambient temp of 250. Following many experiments with this setup, I have since graduated to the Weber SmokeFire, which I am somewhat in love with and has yielded some outstanding barbecue. Here are my top tips for better brisket: - A dry brine isn't necessary but can help with more even seasoning. - Try to start off the cook at a slightly lower temp (180-200), as it allows the meat to impart more smoke flavor. I aim for around 2-3 hours at this temp before bumping up to 250. - I like to wait for the meat to get just past the stall (usually around 175 internal temp) before wrapping. - Rest time makes a massive, massive difference. I recently rested a brisket for 15 hours in a 170 oven and I believe it allowed the meat to relax, and ultimately yielded a more tender brisket.
This might sound stupid but… I genuinely didn’t know you could smoke meat on a grill. I thought people calling them a “barbecue” was some weird mistake of the English language. I thought you needed a special smoker, wood chips, and all kinds of special gear. Thanks for showing that barbecue is way more accessible than I ever knew! 👏🏻
Here's something to add to that: The term "grill" in the sense used here is less than a century old and comes from the kettle grill coming into popularity during the era of post war suburban flight. The kettle grill was intended to facilitate emulating rural barbecue traditions when one couldn't dig a big pit (or build a specialized structure) and light a big fire. The titular grill itself is just the grating over the coals or fire. In the intervening period the use of propane and natural gas burners for grills and the introduction of newer smoker types has shifted the meanings further as each of them eroded the cultural chachet of the kettle grill and charcoal for either purpose.
Where I live, in central Texas, most people I know call the type of charcoal cooker that Adam used a "grill" (nobody I know would call it a barbecue), but I never knew you could use that to smoke a brisket. Because around here we usually use what we call smokers, which are basically grills but with a separate chamber that's just for the fuel.
This looks amazing. I've become a big fan of your channel here Adam. Really awesome down to earth stuff. One tip I've been using is your method of chopping onions. Great life hack. :) Congrats on the channel.
Adam, I’ve been doing barbecue for about 5 years now using offset smokers, electric and pellet smokers. I used to make my briskets just with salt and course ground black pepper but recently I used Lawry’s seasoning salt instead of kosher salt. Give it a shot, it’s fantastic!
I read in a recent article about TX BBQ that most of the big name guys here not-so-secretly use Lawry's. They always say "It's just salt and pepper" but they kinda skirt the question by not specifying what kind of salt lol
@@frcShoryuken I’ve seen some people saying that’s what they use too! Although I’ve never had brisket in Texas so i wouldn’t be able to compare if it tastes similar to mine when I use it. It definitely was a lot better than just salt and pepper!
Awesome video Adam, a few tips. 1) as most people have recommended wrap with a little bit of beef tallow, or other fat. It really make a difference 2) It's usually best to smoke both the point, & flat together, separating after. The added fat from the point, helps to keep the flat "moist". 3) Gas gills produce allot of moisture, so they aren't ideal for slow cooking, but as you noted will work. 4) Always let the meat rest in its wrapper for a minimum of one hour. 5) As you noted butcher paper is better for "Bark", foil for texture. The foil "boat" method is also great. 6) Brinig the meat a day before helps if its not an ideal grade
All the points I was thinking while watching the video! Thank you for saying it. Growing up in Texas and eating a Lot of brisket, (apologies to Adam), but I cringed when he trimmed off the fat cap. As he even mentions, fat retains aroma and flavor, so trim the fat = less flavor. Also, I missed the smoke ring, which I was always told was a very good indicator of long, low proper smoking of the meat. Another really entertaining video, thanks Adam. Regardless of opinions, I always learn something new.
As someone whose lived in Austin their whole life, I just want to say that that cut looked WAY too lean for any brisket that I'd usually go out of my way to eat Also Franklins is undeniably great and has an interesting story, but honestly there are plenty of good BBQ places around here that I'd go to first. I'd say order there once for the experience, then proceed to realize that most people there are tourists and employees that CEOs flew across the country to pick up lunch for them. Then go out and eat at the actual local BBQ places. edit: Also pickles are definitely paired with brisket around here, but I couldn't imagine eating it all without at least some sauce. BBQ sauce is just a whole extra dimension of the whole affair, and good sauce can elevate a BBQ joint from good to great. Just my personal take
I can agree on the sauce, but only a little. Too much and it overshadows the flavor of the meat itself. Well seasoned and cooked meat needs very little added to it, if you use sauce, please just don't drench it.
Fellow central Texan here, for me personally with brisket I can understand wanting a bit of sauce, but ultimately I believe that if the meat is good then you won't want the sauce getting in the way and overriding the flavor
I have a few critiques about this, as a Texan.... Please don't soak your wood chips in water, why would you want to steam your brisket? Replace the chips as needed... You can get a pretty cheap electric smoker at home depot or amazon, mine is a masterbuilt. I think it was $220ish and will cause your brisket to fall apart as you remove it from the smoker. 225 Fahrenheit for about an hour a pound, it will take time to do, dont try to rush it. Anything above 225 is a bit too high of heat. Peach paper is a yes, to everyone else please don't use the Texas Crutch... it doesn't work. The seasoning you use is also what I use, as well... I tend to like some onion powder on top of mine as well, but thats just my taste.
You're wrong about wetting the chips. Putting a water pan in is a classic pitmaster technique for this reason. In fact I think Aaron Franklin popularized it. He also popularized wrapping briskets. There's more than one way to pull off a cook. No reason to be a snob
If you want more smokey flavor, dont steam your meat... When you use a water pan, you are creating steam, wood chips infuse this steam with the wood flavorings. If you want a more robust smoke, you dont use a water pan, as it dilutes the flavor. You might consider looking up documentaries on how wood chips are made and the food science behind smoking and the flavoring it adds. It will give you a better insight to the cooking process, which is why I posted the original post a year back@@melvingibson4525
This is a great job for a pellet grill, I do a few briskets a year and I usually do them overnight. 9 hours unwrapped at 225° is pretty normal. Franklin spritzes his brisket with cider vinegar to increase moisture. My understanding is that the water helps the smoke flavor penetrate and the moisture is critical for getting that pink smoke ring. A probe style thermometer is also a great tool for long slow cooks. I tried making brisket in my kettle grill and I’ll say that Adam’s looked way better. Cheers!
@@Devve6 really? I’ve always used full strength apple cider vinegar, never noticed a sour note at all. Could be that I’m using store brand jug vinegar.
@@natexlb123 you can use strait apple cider vinegar and it won't make it sour because it all evaporates. The reason that allot use vinegar water mix is because the vinegar evaporates faster then the water so the vinegar evaporates fast to cool off the surface right away and the water will evaporate slower so the effect lasts longer.
This is actually perfect, I ordered a weber kettle for my new move-in house and was trying to see if I could procure some brisket where I am; and here you are, with a video. Nice!
I’ve been smoking my brisket the way Guga does: at 275 degrees for 3 hours, then wrap it in foil and finish at 275 until done. I find the higher temp produces a juicer brisket. When smoking at the lower 220ish range, it loses more juices due to the longer cooking times. At least this was my conclusion. Whatever reason, I really love 275F.
For me personally I use a cheap pitboss pellet grill I got from Walmart, its a better method for me since I don't have to do heat management, with the pellets automatically keeping the heat at 225. Also for beginners, if the half brisket is still too big to cook for, I would do short ribs or chuck roast that's how I practiced my smoking.
Bro 100%. My folks got me the like $500 pitboss from Walmart last Christmas, has all the Bluetooth/wifi controls and built in thermometers, and I've fallen in love. I've done every sort of grilling in my life -- direct and indirect heat, propane, charcoal, propane + briquettes, campfire, smoker with a woodchip box, etc -- but I live alone and just can't be bothered to fire up a charcoal grill or smokebox just for me. Luckily I work from home, so with a pellet grill I can just toss whatever I want on there before I log on for work or the night before, and just monitor it from my desk using the phone app all day long. I've been getting 10/10 results every time.
Those "flavor bars" on the Weber are there to mimic/ recreate the flavor compounds generated from hot fat/juices that drip down and ignite on charcoal fires. Also, many pitmasters call for blue smoke which is generated from a very hot "clean" burning fire. Other fires that smolder make a white "dirty" smoke that may impart undesirable flavanoids; tastes may vary. Just sayin. Thanks for the video Adam. Love your work! I often learn new things from your videos/podcast.
I've seen some pitmasters at least say that while mostly a clean light blue smoke is the most desirable, that a slightly dirtier smoke at the very beginning (in the case of a brisket the first hour or two) before switching to clean smoke is better. So people have differing opinions. But it's all about heat management, it's fairly easy to control the smoke on an offset smoker, but it's not quite as easy to control the smoke the way he's doing it in the video. Cleaner smoke comes from the wood burning more completely, so higher temps for the wood will result in cleaner smoke. With this in mind you'd have to learn how much charcoal and wood to use at a given time to get clean smoke without the temperature getting too high. Wood burning more completely will produce more heat than the same wood burning less completely as it's a more efficient burn, this means you need less wood to reach the same temperature.
As just a homie that has a gas grill with these on them, I will say that my stuff doesn't really taste like gas grill stuff. My Burgs and Dogs have a really rich char flavor, somehow. (I also don't clean the grill that often and it's gotten into my head that this helps? who knows.)
As someone who grew up in Austin, I wonder if this is what Italians feel like watching people make carbonara with bacon. Love the video Adam! The best brisket is the one you eat and even if I may have my qualms with this it looks delicious.
I've made my first brisket on New Year's Eve, smoked in a Weber kettle and finished in the oven. We ate it 26 hours after first putting it on the grates (including rest time), and it was amazing!
11:03 "But if you have some, you know, helpful comments, go for it. My best advice is relax and don't read a million things on the internet that get inside your head." You seem to point at yourself saying that. I'd agree with your advice. One of the most important things you do is get people informed and asking more questions about things like chemistry, history and anthropology and you bring that information in an entertaining format discussing one of the greatest pleasures in life. It's admirable really. Simply ignore the people who don't get that, no matter how highly they think of themselves. Let them leave their useless comments, they drive up the engagement metric anyway.
I’m a pitmaster here in Texas. I’ve worked in a couple of the top spots here. Nice job! Couple of tips I’d like to add: Highly recommend getting one untrimmed and learn how to trim yourself. You have a lot more control with how much of a fat cap you have, and you prevent the unfortunate yet common event of having bald spots from a pre-trimmed that’ll end up drying out. Plus you can take the excess and grind it for burgers or rendering the fat out for tallow. Slow and low BBQ is the only time I recommend getting a pre-ground 16 mesh black pepper. Fresh cracked can go acrid a lot more easily, and the flavors that come with grinding it fresh are completely muted by the end of the cook. And you can be more generous with it to ensure you’re getting a really solid bark. Use something like a thin layer of mustard on the brisket to help the seasoning stick. The extra water pan is recommended, especially with the heat being closer to the brisket in a charcoal grill than an offset. The water in the brisket just isn’t enough. Once you’re a couple hours in, I also recommend spritzing some apple cider vinegar over the meat. Keeps the surface from cooking too quickly. When wrapping your brisket, you’re gonna want to either spray down under and over the brisket with apple cider vinegar, or spreading a fat like beef tallow. This will prevent it from drying out at the last stint of the cook. Once you take it out, highly recommend wrapping plastic wrap over the butcher paper and letting it rest it in something like a YETI cooler overnight. This is what the best places do, really helps keep moisture trapped in the meat with no chance of escaping. Hope you give these a try next time!
cooking at a lower temp would have helped with the end product. I usually do a 14hr brisket, it spends about 7hrs at 200 deg F, >215 is far too high temp for initial smoke penetration and too quickly saps moisture from the meat. low/slow you can start it before bed, wake up, wrap with some tallow and bump temp to 225 until internal temp hits roughly 203-205 about 6 or 7 hrs, Let it rest in a cooler for 1-3hr and boom its perfection.
I've found an extremely thin layer of mustard can really help the salt and pepper adhere to the meat better. And I agree with a lot of the comments here that that the first brisket was trimmed far too aggressively for "Texas Style". This is far better than I would think a simple kettle grill would be capable of. I've been smoking briskets for years, and I still learned stuff from this video 👍
Check out Chuds BBQ. He has a great video where he does a brisket on a Weber kettle and the results are amazing, better than a lot of brisket you can get in Texas.
Plenty of other people have commented on the brisket/technique, but I'll chime in and say as a native Texan who lives in Austin that basically every Texas BBQ place will have the same rough set of accompanying items. Generally, you'll get sliced white sandwich bread, sliced onions (usually quarter moon slices with the grain), pickles (usually dill pickle slices, like you would see on burgers), and sauce on the side. Usually, the sauce you'll find in central Texas tends to be a vinegary tomato-based sauce that's usually not terribly viscous, but many places will also have sauces from other traditions such as Carolina mustard sauce or Alabama white sauce. The intent always seemed to be to use the bread and whatnot to make brisket sandwiches, and certainly many people do that, but it's certainly not wrong to just eat it with a fork. A properly-smoked brisket won't require a knife, as long as your fork is metal. There's a lot of variation in sides beyond these basic elements, but because of the German influence on central Texas, you'll also sometimes see vinegary potato salad in the German tradition, rather than a mayo- or mustard-based potato salad.
Adam are you looking at my search history or what?! holy cow. This is not the first time i was looking for a certain food and adam comes out of nowhere with a video about it. Coincidence? I think not!
As a Texan I hate how gate keeping the community can be around bbq this was a great explanation and felt like you really cared about the tradition. Thanks Adam
@@jrock69 I mean many cultures have different recipes. Imagine telling someone it’s just “curry”, “sushi” , “sausage”, etc. don’t be a dismissive goober.
I worked in a commercial barbecue restaurant for 13 years. Although there's no one correct way to smoke a brisket, your technique is a great one. You can also cheat and put a brisket in a low oven over night and toss it on a grill the next day. The results won't be as good but it won't be bad. Noticed you didn't make chopped brisket. That was always traditional at barbecues. It was done for people who had no or bad teeth. It is a great use of the point or lifter end of the brisket. The meat grain is looser with lots of fat. Well done sir.
Hey Adam: That pasty texture you're referencing can be a product of physically rubbing the "rub" into the meat instead of patting it in. idk the science behind it but I've witnessed the results.
Awesome video Adam!! Thanks for hitting the important points and taking the needless mystique out of smoking brisket! It really is fairly bulletproof! I made a whole brisket yesterday in my Orion cooker. Start it up and walk away for 5 hours. Come back to awesome, tender, convection smoked brisket. On days where I have time though I go to the grill to do the smoking. So enjoyable to sit and enjoy a book between tending the fire, a beverage or few...beautifully spent time!
Born and raised central texan here, I'm a point/heavy bark/no sauce/eat with your hands with pickle and onion on the side guy, through and through. Thanks for treating our sacred cow (pun intended) with the respect it deserves.
I'm interested in seeing you make a KC BBQ recipe or maybe a Monday video about the different kinds of BBQ in the US. I'm mostly just suggesting that because I'm in KC, but a video about the different types of BBQ (and maybe grilling vs. BBQ) would be really interesting!
I like the way you make things even if it’s not strictly traditional or using the most advanced equipment or procedures. It’s what the average person would do and it makes it a million times more accessible. I too often get caught up in the gear acquisition syndrome and forget I can just cook stuff that tastes good without buying the a $1000 pellet smoker. (My Ooni pizza oven is worth every penny though)
I know what I'm about to write is BBQ sacrilege but the end result is surprisingly good. I was fairly inebriated (when all the best ideas happen) and it was late around 11pm. Live in FL and everything other than Walmart was closed. I had a deep urge for a BBQ brisket sandwich. I had potato buns, spices, liquid smoke and a chuck roast. Also some pickles. I prefer garlicky half sours. So my cooking apparatus was an instant pot and an air fryer. I coated the chuck roast with some basic spices. Salt, pepper, garlic powder, some paprika. I cut the chuck down just enough to fit in the pot. It was about 2lb. I added a good amount, maybe 2 tbsp of liquid smoke to some water about half way up the side of the chuck. Braised in the instant pot on high for 40min and let slow release for about 15min I took the pieces out and let them cool down in the fridge a bit while I reduced the braising liquid down and skimmed a bit of the fat off. Added some honey, pureed some tomatoes I had that were getting old in my food processor and threw in a shot of whiskey I had. (Had Woodford reserve on hand) simmer that down and adjusted salt and sweet to taste to make an ok faux BBQ sauce. Once the sauce was done I took the chuck out and put it in my Airfryer to dry out and outside and make the bark. Probably 10 min in the Airfryer at 400 total. Opened up to slather a bit of my sauce every 3-4 minutes making sure it didn't burn. Let rest again just enough so I could cut nice. I was very surprised at the outcome and probably could tweak it to make better but didn't come out that bad when you have that drunk craving. Probably took me about 1.5 to 1.75 hours to do, start to finish. Super juicy, fall apart but with structure. Had the smoke flavor permeating the meat and the crispy half sours went great with the sweet and salty meat and sweet potato bun.
Would you confuse that with actual brisket???Maybe if you were still toasted enough but probably not. Did you make something that sounds awesomely tasty in a fraction of the time at 11pm? Sure enough sounds like it! That is a win to me ;)
@@danielbanks7500 Wet roasting beef is a technique used in Chicago style Italian beef sandwiches. It can make some darned good beef. Is it like brisket? Not really, but tasty enough.
It's not BBQ sacrilege because it's not BBQ. My way of doing oven "brisket" involves heating at 375-400F to avoid the Danger Zone, slow-baking the thing at ~275 for a few hours until it's damn near burnt and a lot of the structure has broken down, then rehydrating with hot beef broth and stewing the thing at 350 for about an hour, which tends to soften it down and leave it tasting pretty good. I guess the rehydration step would be where you add the liquid smoke, but I've not tried that yet. Nothing like BBQ either, but I love it.
I still think that barbecue is the most american thing, both traditionally and metaphorically. A cooking process that turns cheap and undesirable meat into something beautiful. Also a lot of sugar haha
@@PredictableEnigma yeah that's because of slavery. Slaves got the shit meat(when they got any meat), so they had to cook it low and slow to tenderise it
For seasoning, I like a thin layer of mustard all over the brisket before salt and pepper! It doesn't taste like mustard in the end, I promise. Also, an oven method, add a bit of liquid smoke to the mustard, cover the pan in foil and cook at 225⁰-250⁰F until done. Like 8 hours maybe? It's not a substitute, but it'll do, especially for sandwiches with a bunch of other ingredients.
I despise all types of mustard and I can attest that you can absolutely not taste the mustard when you apply it to a brisket and it makes the bark impeccable👍
7:20 You can also totes take all those drippings and make a delish sauce or gravy for it. Or what i often do cuz i actually dont like too crunchy (bad teeth) but love the taste of charred flavours; is ill take any drained liquid and reserve it then just add it back to the meat once ive got a charred/browned meat. Doesnt rly work as well with a thick hunk of meat like brisket, but it does work if you take and chop the brisket into strips and then add in the liquid and gently stir it all so the meat gets coated in its own juices. Ya probs wanna finish that with just a little more cookin too tho to rly cook those juices in a little, but just dont cook it long enuf to dry out ofc. Unless you have just the right amount of liquid to soak in completely, but usually i have a bunch of extra liquid so i can cook it down and into the meat to finish it. I do this all the time with cheeseburger mac i make for my fiance and he loves how much better that makes it taste when i make it heh. I dont even add addtl seasonings or anythin, just the brownin and then addin the juice back in gives that ground meat a ton more flavour. Cheeseburger mac is even a same food of his, hence the lack of extra seasonings bcuz i dont want to ruin a same food by changin it... But i didnt think of that when brownin the meat cuz thats just how i do it; and glad i didnt as i wudnt have known he loves it better that way if not for my assumin they alrdy did that when he makes it xD
@@ApostleOfCats Thanks for the ableist criticism of my apparent lack of spellin ability. Im dyspraxic and type as i do cuz i typo a ton due to lack of good fine motor control and a tiny cracked phone. Dont judge ppl so quickly, ya nvr know what their life is like. And, as any 11 yr old can tell you, "If you have nothing nice to say, dont say anything" Other folks found my comment helpful and understood it fine; if ya needed clarity, ask and i can explain any shortenins i used. But you didnt want any of that; you just wanted to bully someone online.
I love this channel, simple, helpful ways to improve cooking. I already changed how I cook steak and my favorite cut of steak, now it seems I have everything I need to attempt smoking brisket.
Seeing how I'm from Texas and I smoke a brisket every other weekend let me tell you what you did wrong... Haha kidding, good guide if you're wanting to start smoking brisket. Thank you for all the information you pass along to us.
Nicely done, Adam. The only advice I can give you to get you closer to TX brisket nirvana is: lower and slower, 225 F max!; use post oak wood specifically and don't soak it unless you absolutely have to so as to not steam cook the meat; S&P only for seasoning. I can tell you did your research! Now, please excuse me while I drive to Angelo's BBQ in Ft. Worth for a fix!
Adam, in 2020 I switched from gas to charcoal BBQing and really went down the rabbit hole. Watching this video makes brisket so approachable! it took me a year to become brave enough to attempt a brisket. I have so much portioned brisket that I do sandwiches all the time. Also, you can throw brisket into a pan with Taco seasoning. Brisket tacos instead of ground beef is a MUST try. The strips break apart easily so you can have a mix between big and small meat pieces.
Brisket is not foolproof. Honestly its probably the hardest thing to master. I'm sorry, but my sole evidence is whatever that dry hunk of meat you put on untoasted buns was. I think its a terrible thing to tell people that it's foolproof when the price of brisket is so high right now.
I do cheater pastrami by buying a pre packaged corned beef, drying it off and grinding the seasoning packet up along with a extra pepper. Coating the brisket and letting it sit uncovered in the fridge overnight. Smoke it in the morning, the same as Adam does here. Pull it a little early because it will cook again when you reheat the slices.
Most people only consider salt to be the true “seasoning”. Pepper and garlic would be spices. A lot of people say seasoning when all they do is put salt on a piece of meat.
to reduce the toughness that comes with a simple dry rub over night, raw onions diced and coating the brisket has always worked for me, and also imparts another flavour component
As someone who has smoked with both types of Grill I have found most propane grills to be a little to well ventilated, so I bunch up foil and block most of the gaps, leave a gap near the meat. That way the smoke and heat stays in there better and you can use a lower setting on the propane.
If you are a backyard bbq person NEVER cook a brisket. Tri tip is way better for an at home cook. 1. Its 1/3 or less the price. 2. you wont have a mountain of leftovers for a month. 3. It will turn out great anywhere from 145 to 205 very forgiving piece of meat. 4. even cooked in a brisket style its not an "all day afair".
You assume 1. I don’t want to do stupid things with my money 2. I don’t want a mountain of leftovers 3. That I have an accurate sense of my skill 4. That I have better things to do with my time.
They say when you assume you make an ass out of u and me. Still, a part of Adam's chanal is what is reasonable or feasible for an at home cook. This episode should have been tri tip.
Sirloin tastes nothing like chuck and tri tip, if and when you can find it, costs 3-4x as much if not more. Chuck roast is a perfectly fine alternative which will respond mostly the same to brisket as will clod (which you might be able to get from the meat counter if they grind in-house.) Short ribs and shank also end up tasting and responding similar and can often be found cheaper from the local Asian grocer than chuck roast (or clod which will be similarly priced.)
Ive been wrapping my briskets using the foil boat method. Its great because it A) makes it super easy to get a temperature reading and B) it allows the fat cap to continue to render and makes and incredible bark of the fat cap
If you really want to fool them, assuming they are “serious” about bbq, omit the garlic powder. It’s really good that way, but not the same. Also use fresh cracked black pepper. Just put a bunch in a bag and hit it with a mallet to crush it. It takes too long otherwise. Good luck!
Nah you can't fool them. Even if you cook the brisket perfectly fine, it'll taste different because someone from California was handling it. Avocado and some weird fruit compote will just spontaneously generate on top of it
Adam I'm sure you know about dry brining, when I smoke brisket or tri-tip I dry brine my meat the night before with JUST salt and a little MSG, and only season it right before it goes on the grill. This tends to give me an even softer texture than if I season it right before I start, and the results are fantastic. Also, you don't want to use too much of any finely powdered seasonings, as this will block the penetration of the smoke into the meat, and the formation of the smoke ring itself. I normally use a weber 22" similar to your grill, but I have a stainless steel coal tray with a water reservoir, and a cast iron topper that has a griddle portion and an open grill portion. I put the meat on the grill portion, the coals go under the cast iron, and it creates a continuous heat path past the steaming water, which helps preserve the moisture content of my meat, and also helps control the temperature of the grill. I've had more trouble than you with keeping my temperature in check, generally speaking the coals I get seem to burn very hot on very little if any airflow, so I had to switch to a Meater wireless thermometer if I wanted to be able to monitor the meat temperature continuously throughout the cook (i bring the grill over by my bedroom window outside the house and it gets decent reception from the extended range version). You don't HAVE to monitor the meat this way, but you basically have to use a wireless thermometer with that style of grill, if you don't want to open air ingress points to do so, and failing to do so on my grill can result in it easily getting past 300-400f very rapidly if the coals go into runaway or start to actually emit flames. Also I find that pouring water on the charcoal itself can give an off flavor to the meat if you do it too much, but the smoke wood is generally less of an issue since most of it goes into the dry unburned wood anyway. When you add water to burning coals, it can aerosolize some of the ash byproducts in the air, and effectively create a fine soap mist, which is where the off tastes come from, since you're getting potassium hydroxide on the meat. You did an episode on why this is beneficial in some dishes in the past, but with good BBQ one of the most important things to do is avoid any ash getting on the meat, since it will saponify the fat and make it taste bitter and even a little soapy if you get too much. Sorry to wall of text (right before bed yay), but you asked for input and I wanted to get it out before I forgot lol
In terms of the fat cap being up or down, it does make a difference for some reason depending on your cooking method. In a Traeger, if you put it fat cap up, you'll get a noticeably worse result, every time.
I love this channel, but as one who has smoked for decades, this offended my sensibilities almost immediately 🤣😂🤣 It truly is a life long quest for perfection for many, but also hotly debated amongst regular smokers... ... I'll have to pass on this video so I'm not triggered lol
From my experience cooking brisket the best thing to get if you don't know if you'll like it or not is a 55 gallon drum grill they are versicle and cheap and if you want you can even make it yourself. Had mine for 3 years cooked countless briskets for coworkers and family.
2:35 isn't that a myth? Doesn't the smoke just plume upwards and escape out the vents, practically avoiding touching the meat like many imagine otherwise? An experiment of this would make for a great quick take 🙌🏽
I have a long rectangle grill. I put the fire and wood on one end. I crack the vent to get some cross breeze. The chimney is on the top on the other end. Meat in between. It is a grill and not a smoker so it does not seal all the way. Once you have the air ratio right for the fire the smoke thins to a blueish haze coming out the chimney. I see 80% of the smoke exiting from the chimney. It had to pass over the meat to get there. It took me a bit to learn to manage the dampers correctly to stop producing bright white smoke and shift to the blue hazy smoke but once I did it happens now without me thinking about it and it gives the best smoke flavor.
@@rickyh527 If you got a slower vent the smoke will absolutely fill the combustion chamber. If it's running too hot it's going to stay well above the meat. Personally, I prefer smoking beef tongue to brisket...but the foodies found that cut and now it's stupid expensive.
Another certified hood classic
Thanks, Shrek.
Range hood
Real
ong
Yes.
I love the approachability and ease with which you're sharing this info though, bbq is something everyone should learn how to do, and is a great way to feed a ton of people relatively cheaply when done well.
However, as a Texan who has been doing 1-2 briskets a month this summer, I'm going to disagree on the 'endpoint' when you take it off. "The beginning of fork tender" is when the magic is just starting to happen. While Collagen has mostly converted to gelatin at about 190, it would be best to not pull the brisket until something like 201 at your thickest point, then rest for an hour in something like a cooler. This allows the gelatin to melt and disperse properly throughout the meat. When I've pulled and air rested at 195, I've typically ended up with some tougher bits, and usually a bit drier.
so it will become more juicy when you leave it on for a little higher temperature? how long do you usually cook yours for?
Yeah I always pull at 203 or later
Good on you for mentioning resting. That's a crucial point that probably needed addressed. Honestly if I made a video about smoking brisket, I might completely forget to mention it myself.
Will Adam own up to this gaffe and correct his info? Or will he let his liberal arrogance control him again?
@@seronymus It seems that something is wrong with you. I would advise you to talk to your doctor.
Gotta Love Brisket! Let me know if you ever want a Texas Offset Smoker, I will gladly build you one! ...and show you how to use it 😉
This guy right here is a bro
Yo what's up Chud
Man! 2 of my fav YTers - you guys + MadScientist BBQ should do some 3 way Collab...OOOOO...and an episode on BBQ on The Regusea Pod!!!
Chudley, what a legend! Always willing to help the other guys up their game.
Chud! Love ya content brotha, howdy from NTX!
I really appreciate Adam’s “the perfect is the enemy of the good” approach to barbecuing.
I feel that way about 99% of things in cooking, but smoked brisket is not one. It is one of the few cases where I feel doing it as close to perfect as possible is worth it. The meat is expensive AF, and there's no substitute for perfect bark, thick smoke ring, and juicy tender brisket. If you don't have access to the tools or quality BBQ for sale, I understand making the best from what you have.
I'm not a traditionalist in the sense of how you eat it. Brisket nachos, sandwiches, and tacos are all fantastic. I do wish he had collaborated with another RUclipsr like Jeremy Yoder of Mad Scientist BBQ or spoken to one of the many pit masters in central Texas. He often seeks out experts in many of his other videos, and I don't feel like this did central Texas BBQ justice.
He went a little too far this time though, lets be honest... This is NOT Texas BBQ and the end result was just shameful. For a first timer, you can cut SOME slack, but this dude made an instructional video on how to do it. Anyone who uses the video as a guide is guaranteed to get terrible results so he deserves no slack at all and should get a lot more honest, non-sugarcoated criticism.
I've made a few briskets as a home cook; Just have a few things Adam doesn't mention.
1. If you're doing both the point and flat halves of the brisket, the grain direction changes between the two, so keep that in mind when slicing.
2. You can spritz water or vinegar if the brisket is a bit dry, which helps for gas grills.
3. Gas grills can get pretty hot even on low, one burner settings, so try and find an ideal temp early on. Don't come back in an hour to find a fully cooked brisket, as I have.
prey pfp
I recommend added a fat source before wrapping your brisket. Traditionally pit masters use beef tallow and it makes the brisket extra moist since you're basically confit-ing your brisket.
This brisket looked phenomenal Adam. I tend to like mine more on the overcooked side. Make sure you save your brisket leftovers for some chili.
I also recommend adding fat/moisture when you wrap, I just use some of the fat I trim off the brisket, I put the fat in a separate small foil pan and put it on with the meat so its cooking the whole time the meat is. I put maybe 1 or 2 tablespoons in when I wrap and my briskets have come out much more "moist" ever since. Moist feel in BBQ is really just rendered fat sticking around, it has little to do with actual water moisture.
@@jaredhuang2225 Oh man, using the trimmed fat is a great idea
Yeah, it works with other meats too. It's why a lot of pitmasters wrap pork ribs with butter for that extra fat. Tallow helps the moisture of brisket but it does soften the bark.
@@jaredhuang2225 “Moist feel in BBQ is really just rendered fat sticking around, it has little to do with actual water moisture” too true & this goes for all foods, not just BBQ.
I’ve seen so many obsessed dieters try to cook “low-oil” versions of dishes, not understanding why it never comes out delicious & moist no matter how many watery ingredients they add - just soggy. Soggy is not moist.
@@SirBenjiful My mother in law cooks steak in an electric skillet with water because she believes water makes it moist and tender. She doesn't even know how long she cooks it, she just spins the timer to maximum. It's so dry if feels like you're chewing paper towels.
Hank Hill: There's soot under my boy's nails, you don't get that from a clean burning fuel!
Bobby Hill: You don't get the rich smokey flavor either.
"And I cook with propane. Gives me nice taste of meat."
@@OceanAce Taste the meat, not the heat 😂😂
Tbf, its plenty possible to use propane while smoking... So you know that Hank wud smoke a tasty hunk of meat with the right woodchips for flavour; he just isnt usin the woodchips to turn them into dirty charcoal to cook with.
Tho also, i feel Hank probs prefer the taste of cold smoked meats either way heh
Hank: Shut your mouth!
@@ryantheriault4984 Now, we are going to sit here and pray.
As a citizen of west central Texas I have to say that mesquite wood is the preferred wood to smoke on here. If you've never had mesquite smoked meat you are depriving yourself of one of the world's greatest pleasures.
Adam, I'm apparently not tech savvy enough to figure out how to message you directly. Sorry
A couple quick notes.
1 - Choking the fire too much causes dirtier (white) smoke and will add bitterness to the meat. This is fine if it's your preference of course, but generally cleaner (barely visible pale blue) smoke is preferred. If you don't have the cook chamber separate from the fire chamber, this can be hard to achieve. 1 way to fix this would be to have the vents more open and less fuel in the grill, replacing it as needed. If this isn't possible in your grill you could use a heat deflector to prevent direct heat. If your grill doesn't have one, you can use a cheap metal pan as a makeshift heat deflector.
2 - If you want a better bark with foil, you can use the boat method. It gives you most of the benefits of a foil wrapped brisket and a layer of bark you would get on a naked brisket. It's the method I use for both flavor and convenience.
Nice video 👍
Username checks out
What is the boat method?
@@raerohan4241 It's where you cover the bottom half of the brisket in foil but leave the top exposed. The foil is like a boat for the brisket.
@@meatsmoke Thanks
Great points. As a guy owning just a kettle in my apartment's balcony I can give my two cents about clean smoke on such an apparatus.
Don't use normal wood. Get some good wood charcoal and only light 4-5 pieces, let the rest unlit. Make sure those lit pieces are well going before you start and position the vents directly over the fire. The chamber is small, enough smoke is going to go over the meat to smoke it during all this time. I have found that good wood charcoal smokes both sufficiently and providing good taste as well if it doesn't contain any additives(some of them do). And I wholeheartedly agree that clean smoke produces a far superior product and is not that hard to achieve
Barbecue is one of those things that has a very low floor and a *very* high ceiling. My dad taught himself to smoke like an engineer. Every couple weeks was a new batch of brisket or ribs with a slight tweak to the previous recipe to see how it would change things. The big thing I remember is him adding an acid mix of apple and pineapple juice (and other things idr) to the foil when he wrapped it, in addition to making a tent and boat rather than a tight wrapping, because he would baste the top of the meat near the end of the smoke and didn't want to ruin that crust. Leave-in temp probes made temp management easy because you weren't losing 30 degrees or more every time you went to check your meat and fuel. And as remote thermometer tech got better, he could literally plot his temperature curve and programmed his own fan to pulse as necessary, maintaining a particular internal temperature.
A few years later, this became standard on crappy do-it-yourselfer grills like Traeger.
Are Traegers crappy? They certainly cost a lot.
One random small tip, to make your wood smoke more and last longer you can take lapsang tea. Do not brew it just put it in a shallow bowl with some water for about half an hour and add a thin line over the wood and have that on top.
@Newcious Not relevant. Do not click.
@@5m4llP0X Damn. Should've read ahead. THANK YOU!
I've never heard of this. Incredibly interesting. Can you share where you learned this from?
@@dpclerks09 It is tea that tastes like barbeque and people have tried ways to hold moisture against the wood better rather than just soaking a portion of it.
I recall the tip of just using them in a small pan to get more smoke and just sort of combined that with the idea of keeping a portion of the wood damp cutting out the need for a pan.
you might not want too, lapsang tea its traditionally pine smoked.
Here is a good use for brisket: add it to a large homemade biscuit along with a poached egg and hollandaise sauce and feta cheese. A local biscuit eatery in Asheville NC used to have it on their menu, called the "brisket biscuit"
Fuck you, now I'm hungry and need to go shopping tomorrow
Luella's in Asheville is a favorite of ours!
Bro. 🤣🤣🤣 Upon 1st read, I just pictured a bun on the counter...then someone puts the entire uncut brisket on the tiny half biscuit, smooshing it...then gives it a nice little biscuit hat.
Perfect. 🤣🤣🤣
Biscuit Head? Looooved that place.
@Newcious enemy spotted
I would love to see a part 2 of this trying out the method from Leroy & Lewis BBQ and Chud’s BBQ where they do a “foil boat.” Where they wrap the bottom half in foil to help heat up the brisket, which allows more smoke flavor on top and access to see how tender it is, all while allowing more formulation for the bark. I’ve done it myself once and it was hands down the best brisket I’ve ever had!
Leroy & Lewis is low-key the best BBQ place in Austin. I'd trust what they do
Bradley and Adam joining forces would make for a great show!
ruclips.net/video/oN-yl0M_zTA/видео.html
I should really stop watching Adam's videos when I'm hungry, cause they just make me want whatever he's cooking at the worst times possible, cause everything just looks delicious
ruclips.net/video/oN-yl0M_zTA/видео.html
That brisket looks dry as hell
Having the same outdoor red chairs and fiesta plates as Adam really makes me feel validated
Up here in Ontario, Canada we call those Muskoka chairs. I think they're called Adirondack chairs in the US.
I honestly don't think many RUclipsrs are having as much fun as Adam
this video is hilarious and i love coming back to it every now and then to watch you do this incorrectly while enthusiastically stressing nothing matters
not everyone has to do brisket the exact same way
Define incorrectly
@@czerwonykwadrat6843 The wrong way
@@crazydave1 If you can't even correctly define incorrectly then there is no incorrect way and you're just a keyboard warrior with no grounds to speak for all of us from Texas
@@nhedan "Incorrectly - Adjective
in a mistaken way; wrongly."
What definition are you going off my friend?
“You gotta start smoking first thing in the morning”
If there’s one thing I love about Adam, it’s how he consistently encourages good habits and healthy lifestyles 😌
1:19 "you gotta start smoking first thing in the morning"
wise words Adam
Like a docta
Doctors until 1930s be like:
What most Texas BBQ joints won't tell you is that when they say they only use salt and pepper on brisket is that the salt is Lowery's Seasoned Salt. Also west Texas uses mesquite, and I prefer that over post oak. Also, the traditional sides is pinto beans and potato salad, along with sliced white bread (Mrs. Baird's preferably).
Hey, I'm out in west Texas 😊
@@gonzaler99 I am in the Austin area now, but my wife and I grew up in Odessa. 😀
Adam I appreciate videos like this. Your videos make BBQing way more accessible to me since I am estranged from male family members who have always refused to teach me. You make it so much less intimidating and the results have been tasty
I hope you cook some kick ass BBQ and show them up!
Two things: 1. The quality of smoke goes up after you let it burn for a bit, you can smell the difference in smoke quality. 2. You don’t have to wrap the meat, known as the, “Texas crutch.” But it takes lots of time and patience to get past the stall otherwise.
I love that you finally tackled Brisket because usually the videos done by pitmasters are more intimidating and your layback home cooked style is a nice fresh take
I feel like a lot of those videos are aimed more at producing competition style brisket. I prefer brisket like Adam has done. I use commercial rubs or a homemade rub that has more than salt and pepper in it but that is up to personal choice. The rest is heat management really. It isn't hard. Will it be as great as a professional would make, probably not. Will you still love what you make? Yup because even less than perfect brisket is still a beautiful thing!!
I love the pitmaster's videos, but I have to agree, their target is explaining what they do for professional or competition cooking, it should be more of a goal to approach, rather than where to start. And while the results are fantastic the number of details can be overwhelming to those just starting. Adam's video here will server as a good entry point for those starting out, and over time people can start adding in more and more expert tips to improve, but even this simpler version will still taste fantastic.
@@DreadKyller HowToBBBQRight strikes a good balance for me. He explains how and why pit masters do things, bur also talks about how he doesn't bother with a lot of it when he's just smoking something at home
When I first moved to Austin, a coworker from Bastrop introduced me to eating my brisket on crackers (saltine style crackers) instead of bread. I’ve yet to go to a BBQ place here in Texas that doesn’t have crackers when I ask for them. I really do prefer eating it on crackers than on bread. But pretty much everybody gets bread to go with the brisket. Nobody looks at me weird though.
Grew up eating brisket with both bread and crackers. My dad from Lockhart prefers to eat with crackers.
Any preferred brand name of saltines? I can put away a sleeve of store brand saltines for snacking, but love Blue box Premium brand saltines if I want to treat myself. I do not eat BBQ regularly, so I might try this combination next time!
Hello fellow austinite! I gotta try that combo sometime.
“You gotta start smoking first thing in the morning - this is an all day affair” Adam Ragusea
I started out my barbecue journey on a small Weber Spirit gas grill by loading up a foil tray with wood chips, covering it with foil, and putting a small hole in the middle. Like you, I put that foil 'boat' right on top of the 'flavorizer bars' and aimed for an ambient temp of 250. Following many experiments with this setup, I have since graduated to the Weber SmokeFire, which I am somewhat in love with and has yielded some outstanding barbecue. Here are my top tips for better brisket:
- A dry brine isn't necessary but can help with more even seasoning.
- Try to start off the cook at a slightly lower temp (180-200), as it allows the meat to impart more smoke flavor. I aim for around 2-3 hours at this temp before bumping up to 250.
- I like to wait for the meat to get just past the stall (usually around 175 internal temp) before wrapping.
- Rest time makes a massive, massive difference. I recently rested a brisket for 15 hours in a 170 oven and I believe it allowed the meat to relax, and ultimately yielded a more tender brisket.
This might sound stupid but… I genuinely didn’t know you could smoke meat on a grill. I thought people calling them a “barbecue” was some weird mistake of the English language. I thought you needed a special smoker, wood chips, and all kinds of special gear. Thanks for showing that barbecue is way more accessible than I ever knew! 👏🏻
Here's something to add to that:
The term "grill" in the sense used here is less than a century old and comes from the kettle grill coming into popularity during the era of post war suburban flight. The kettle grill was intended to facilitate emulating rural barbecue traditions when one couldn't dig a big pit (or build a specialized structure) and light a big fire. The titular grill itself is just the grating over the coals or fire.
In the intervening period the use of propane and natural gas burners for grills and the introduction of newer smoker types has shifted the meanings further as each of them eroded the cultural chachet of the kettle grill and charcoal for either purpose.
@@chiblast100x huh, fascinating. Language is always such an weird archeological mess, haha
Where I live, in central Texas, most people I know call the type of charcoal cooker that Adam used a "grill" (nobody I know would call it a barbecue), but I never knew you could use that to smoke a brisket. Because around here we usually use what we call smokers, which are basically grills but with a separate chamber that's just for the fuel.
This looks amazing. I've become a big fan of your channel here Adam. Really awesome down to earth stuff. One tip I've been using is your method of chopping onions. Great life hack. :)
Congrats on the channel.
While i don't personally care for brisket, i could watch adam's videos all day long
Adam, I’ve been doing barbecue for about 5 years now using offset smokers, electric and pellet smokers. I used to make my briskets just with salt and course ground black pepper but recently I used Lawry’s seasoning salt instead of kosher salt. Give it a shot, it’s fantastic!
Lawrys makes everything better
I read in a recent article about TX BBQ that most of the big name guys here not-so-secretly use Lawry's. They always say "It's just salt and pepper" but they kinda skirt the question by not specifying what kind of salt lol
@@Falcodrin This. Never lived in a house that didn't have Lawry's in the pantry, going back to when I was a boy.
@@frcShoryuken I’ve seen some people saying that’s what they use too! Although I’ve never had brisket in Texas so i wouldn’t be able to compare if it tastes similar to mine when I use it. It definitely was a lot better than just salt and pepper!
Try Slap Yah Mama’s Seasoning too! Their Cajun Hot sauce is bomb
Awesome video Adam, a few tips.
1) as most people have recommended wrap with a little bit of beef tallow, or other fat. It really make a difference
2) It's usually best to smoke both the point, & flat together, separating after. The added fat from the point, helps to keep the flat "moist".
3) Gas gills produce allot of moisture, so they aren't ideal for slow cooking, but as you noted will work.
4) Always let the meat rest in its wrapper for a minimum of one hour.
5) As you noted butcher paper is better for "Bark", foil for texture. The foil "boat" method is also great.
6) Brinig the meat a day before helps if its not an ideal grade
All the points I was thinking while watching the video! Thank you for saying it. Growing up in Texas and eating a Lot of brisket, (apologies to Adam), but I cringed when he trimmed off the fat cap. As he even mentions, fat retains aroma and flavor, so trim the fat = less flavor. Also, I missed the smoke ring, which I was always told was a very good indicator of long, low proper smoking of the meat. Another really entertaining video, thanks Adam. Regardless of opinions, I always learn something new.
As someone whose lived in Austin their whole life, I just want to say that that cut looked WAY too lean for any brisket that I'd usually go out of my way to eat
Also Franklins is undeniably great and has an interesting story, but honestly there are plenty of good BBQ places around here that I'd go to first. I'd say order there once for the experience, then proceed to realize that most people there are tourists and employees that CEOs flew across the country to pick up lunch for them. Then go out and eat at the actual local BBQ places.
edit: Also pickles are definitely paired with brisket around here, but I couldn't imagine eating it all without at least some sauce. BBQ sauce is just a whole extra dimension of the whole affair, and good sauce can elevate a BBQ joint from good to great. Just my personal take
I can agree on the sauce, but only a little. Too much and it overshadows the flavor of the meat itself. Well seasoned and cooked meat needs very little added to it, if you use sauce, please just don't drench it.
Fellow central Texan here, for me personally with brisket I can understand wanting a bit of sauce, but ultimately I believe that if the meat is good then you won't want the sauce getting in the way and overriding the flavor
Thought the same thing when I saw the cut. Grew up in San Antonio and Dallas. Who buys pre-cut brisket?
@@totalbrootalI agree. I'm from Austin and the sauce is only to compliment, but not diminish or drown the meat in it.
It’s a flat and not a whole packer so that’s the issue.
I have a few critiques about this, as a Texan.... Please don't soak your wood chips in water, why would you want to steam your brisket? Replace the chips as needed... You can get a pretty cheap electric smoker at home depot or amazon, mine is a masterbuilt. I think it was $220ish and will cause your brisket to fall apart as you remove it from the smoker. 225 Fahrenheit for about an hour a pound, it will take time to do, dont try to rush it. Anything above 225 is a bit too high of heat. Peach paper is a yes, to everyone else please don't use the Texas Crutch... it doesn't work. The seasoning you use is also what I use, as well... I tend to like some onion powder on top of mine as well, but thats just my taste.
You're wrong about wetting the chips. Putting a water pan in is a classic pitmaster technique for this reason. In fact I think Aaron Franklin popularized it. He also popularized wrapping briskets. There's more than one way to pull off a cook. No reason to be a snob
If you want more smokey flavor, dont steam your meat... When you use a water pan, you are creating steam, wood chips infuse this steam with the wood flavorings. If you want a more robust smoke, you dont use a water pan, as it dilutes the flavor.
You might consider looking up documentaries on how wood chips are made and the food science behind smoking and the flavoring it adds. It will give you a better insight to the cooking process, which is why I posted the original post a year back@@melvingibson4525
This is a great job for a pellet grill, I do a few briskets a year and I usually do them overnight. 9 hours unwrapped at 225° is pretty normal. Franklin spritzes his brisket with cider vinegar to increase moisture. My understanding is that the water helps the smoke flavor penetrate and the moisture is critical for getting that pink smoke ring. A probe style thermometer is also a great tool for long slow cooks. I tried making brisket in my kettle grill and I’ll say that Adam’s looked way better. Cheers!
The spritz is usually half apple cider vinegar and half water and it's for cooling off the outside of the meat
Check out Chudd's BBQ for a good looking kettle brisket.
@@Devve6 really? I’ve always used full strength apple cider vinegar, never noticed a sour note at all. Could be that I’m using store brand jug vinegar.
@@natexlb123 you can use strait apple cider vinegar and it won't make it sour because it all evaporates. The reason that allot use vinegar water mix is because the vinegar evaporates faster then the water so the vinegar evaporates fast to cool off the surface right away and the water will evaporate slower so the effect lasts longer.
This is actually perfect, I ordered a weber kettle for my new move-in house and was trying to see if I could procure some brisket where I am; and here you are, with a video. Nice!
love your videos adam, really hoping for a part 2 on this cuz this is the driest brisket i have ever seen.
I love brisket so much but I have been scared to try it on my charcoal grill this gave me the confidence I am trying it this weekend!
Don't stress about it too much. It might not be perfect, but I bet it'll still be amazing
Can you email me some? I’ve barely had good brisket since I’ve moved out of Texas. Please..!
I’ve been smoking my brisket the way Guga does: at 275 degrees for 3 hours, then wrap it in foil and finish at 275 until done. I find the higher temp produces a juicer brisket. When smoking at the lower 220ish range, it loses more juices due to the longer cooking times. At least this was my conclusion. Whatever reason, I really love 275F.
For me personally I use a cheap pitboss pellet grill I got from Walmart, its a better method for me since I don't have to do heat management, with the pellets automatically keeping the heat at 225. Also for beginners, if the half brisket is still too big to cook for, I would do short ribs or chuck roast that's how I practiced my smoking.
Goodbye there xD 😂😅 💀
Bro 100%. My folks got me the like $500 pitboss from Walmart last Christmas, has all the Bluetooth/wifi controls and built in thermometers, and I've fallen in love. I've done every sort of grilling in my life -- direct and indirect heat, propane, charcoal, propane + briquettes, campfire, smoker with a woodchip box, etc -- but I live alone and just can't be bothered to fire up a charcoal grill or smokebox just for me.
Luckily I work from home, so with a pellet grill I can just toss whatever I want on there before I log on for work or the night before, and just monitor it from my desk using the phone app all day long. I've been getting 10/10 results every time.
Those "flavor bars" on the Weber are there to mimic/ recreate the flavor compounds generated from hot fat/juices that drip down and ignite on charcoal fires.
Also, many pitmasters call for blue smoke which is generated from a very hot "clean" burning fire. Other fires that smolder make a white "dirty" smoke that may impart undesirable flavanoids; tastes may vary. Just sayin.
Thanks for the video Adam. Love your work! I often learn new things from your videos/podcast.
I've seen some pitmasters at least say that while mostly a clean light blue smoke is the most desirable, that a slightly dirtier smoke at the very beginning (in the case of a brisket the first hour or two) before switching to clean smoke is better. So people have differing opinions. But it's all about heat management, it's fairly easy to control the smoke on an offset smoker, but it's not quite as easy to control the smoke the way he's doing it in the video. Cleaner smoke comes from the wood burning more completely, so higher temps for the wood will result in cleaner smoke. With this in mind you'd have to learn how much charcoal and wood to use at a given time to get clean smoke without the temperature getting too high. Wood burning more completely will produce more heat than the same wood burning less completely as it's a more efficient burn, this means you need less wood to reach the same temperature.
As just a homie that has a gas grill with these on them, I will say that my stuff doesn't really taste like gas grill stuff. My Burgs and Dogs have a really rich char flavor, somehow. (I also don't clean the grill that often and it's gotten into my head that this helps? who knows.)
ruclips.net/video/oN-yl0M_zTA/видео.html
As someone who grew up in Austin, I wonder if this is what Italians feel like watching people make carbonara with bacon.
Love the video Adam! The best brisket is the one you eat and even if I may have my qualms with this it looks delicious.
Yep, same kind of thing. It's also similar to, say, Uncle Roger reacting to Jamie Oliver's fried rice and the like.
@@chiblast100x That rice was blasphemy.
@@jspur22 Definitely.
I've made my first brisket on New Year's Eve, smoked in a Weber kettle and finished in the oven. We ate it 26 hours after first putting it on the grates (including rest time), and it was amazing!
11:03 "But if you have some, you know, helpful comments, go for it. My best advice is relax and don't read a million things on the internet that get inside your head."
You seem to point at yourself saying that. I'd agree with your advice.
One of the most important things you do is get people informed and asking more questions about things like chemistry, history and anthropology and you bring that information in an entertaining format discussing one of the greatest pleasures in life. It's admirable really.
Simply ignore the people who don't get that, no matter how highly they think of themselves.
Let them leave their useless comments, they drive up the engagement metric anyway.
Engagement is useful to negotiate with sponsors to my knowledge.
I’m a pitmaster here in Texas. I’ve worked in a couple of the top spots here.
Nice job! Couple of tips I’d like to add:
Highly recommend getting one untrimmed and learn how to trim yourself. You have a lot more control with how much of a fat cap you have, and you prevent the unfortunate yet common event of having bald spots from a pre-trimmed that’ll end up drying out. Plus you can take the excess and grind it for burgers or rendering the fat out for tallow.
Slow and low BBQ is the only time I recommend getting a pre-ground 16 mesh black pepper. Fresh cracked can go acrid a lot more easily, and the flavors that come with grinding it fresh are completely muted by the end of the cook. And you can be more generous with it to ensure you’re getting a really solid bark. Use something like a thin layer of mustard on the brisket to help the seasoning stick.
The extra water pan is recommended, especially with the heat being closer to the brisket in a charcoal grill than an offset. The water in the brisket just isn’t enough.
Once you’re a couple hours in, I also recommend spritzing some apple cider vinegar over the meat. Keeps the surface from cooking too quickly.
When wrapping your brisket, you’re gonna want to either spray down under and over the brisket with apple cider vinegar, or spreading a fat like beef tallow. This will prevent it from drying out at the last stint of the cook.
Once you take it out, highly recommend wrapping plastic wrap over the butcher paper and letting it rest it in something like a YETI cooler overnight. This is what the best places do, really helps keep moisture trapped in the meat with no chance of escaping.
Hope you give these a try next time!
I love bridget from guilty gear
Bridget
From SA, we don't really do brisket, but the few places that have had it made me love it so much. It's amazing.
Honestly good effort on making real Texas Barbecue
cooking at a lower temp would have helped with the end product. I usually do a 14hr brisket, it spends about 7hrs at 200 deg F, >215 is far too high temp for initial smoke penetration and too quickly saps moisture from the meat. low/slow you can start it before bed, wake up, wrap with some tallow and bump temp to 225 until internal temp hits roughly 203-205 about 6 or 7 hrs, Let it rest in a cooler for 1-3hr and boom its perfection.
I've found an extremely thin layer of mustard can really help the salt and pepper adhere to the meat better. And I agree with a lot of the comments here that that the first brisket was trimmed far too aggressively for "Texas Style". This is far better than I would think a simple kettle grill would be capable of. I've been smoking briskets for years, and I still learned stuff from this video 👍
Check out Chuds BBQ. He has a great video where he does a brisket on a Weber kettle and the results are amazing, better than a lot of brisket you can get in Texas.
ruclips.net/video/oN-yl0M_zTA/видео.html
@@davidcorley1893 that is a fantastic channel. Good recommendation 👍
Plenty of other people have commented on the brisket/technique, but I'll chime in and say as a native Texan who lives in Austin that basically every Texas BBQ place will have the same rough set of accompanying items. Generally, you'll get sliced white sandwich bread, sliced onions (usually quarter moon slices with the grain), pickles (usually dill pickle slices, like you would see on burgers), and sauce on the side. Usually, the sauce you'll find in central Texas tends to be a vinegary tomato-based sauce that's usually not terribly viscous, but many places will also have sauces from other traditions such as Carolina mustard sauce or Alabama white sauce. The intent always seemed to be to use the bread and whatnot to make brisket sandwiches, and certainly many people do that, but it's certainly not wrong to just eat it with a fork. A properly-smoked brisket won't require a knife, as long as your fork is metal. There's a lot of variation in sides beyond these basic elements, but because of the German influence on central Texas, you'll also sometimes see vinegary potato salad in the German tradition, rather than a mayo- or mustard-based potato salad.
and a half pound of sausage and a side of home style mac n cheese, mmm. plus 5 pieces of fried okra you steal off your date’s plate
Adam are you looking at my search history or what?! holy cow. This is not the first time i was looking for a certain food and adam comes out of nowhere with a video about it. Coincidence? I think not!
Hahahaha 😂😆
For me, Hickory is the absolute best hardwood for smoking. It really makes pork products pop!
You know Adam has made it when these stupid bots show up. 🤣
As a Texan I hate how gate keeping the community can be around bbq this was a great explanation and felt like you really cared about the tradition. Thanks Adam
dude its all bbq
@@jrock69 I mean many cultures have different recipes. Imagine telling someone it’s just “curry”, “sushi” , “sausage”, etc. don’t be a dismissive goober.
I worked in a commercial barbecue restaurant for 13 years. Although there's no one correct way to smoke a brisket, your technique is a great one. You can also cheat and put a brisket in a low oven over night and toss it on a grill the next day. The results won't be as good but it won't be bad.
Noticed you didn't make chopped brisket. That was always traditional at barbecues. It was done for people who had no or bad teeth. It is a great use of the point or lifter end of the brisket. The meat grain is looser with lots of fat.
Well done sir.
Hey Adam: That pasty texture you're referencing can be a product of physically rubbing the "rub" into the meat instead of patting it in. idk the science behind it but I've witnessed the results.
Audible is Awesome. Funny SciFi, zombie and good contemporary fiction are my favs. Very good narration on "Where the Crawdads Sing".
I come back here every so often to laugh at the Texans getting triggered.
Same, they're so soft despite always acting as though they're tough af. It's pathetic.
@Osteoporos1s We aren’t offended. We just feel sorry for you that this is what you’re eating.
I think its because adam says this isn't as hard as it is when you can clearly tell that shit is dry as fuck
Mad Scientist BBQ on RUclips is a great source for anyone getting into BBQ. Great How-to videos
Awesome video Adam!! Thanks for hitting the important points and taking the needless mystique out of smoking brisket! It really is fairly bulletproof! I made a whole brisket yesterday in my Orion cooker. Start it up and walk away for 5 hours. Come back to awesome, tender, convection smoked brisket. On days where I have time though I go to the grill to do the smoking. So enjoyable to sit and enjoy a book between tending the fire, a beverage or few...beautifully spent time!
Born and raised central texan here, I'm a point/heavy bark/no sauce/eat with your hands with pickle and onion on the side guy, through and through. Thanks for treating our sacred cow (pun intended) with the respect it deserves.
I'm interested in seeing you make a KC BBQ recipe or maybe a Monday video about the different kinds of BBQ in the US. I'm mostly just suggesting that because I'm in KC, but a video about the different types of BBQ (and maybe grilling vs. BBQ) would be really interesting!
Love the classic no-frills Weber! Less is more.
I like the way you make things even if it’s not strictly traditional or using the most advanced equipment or procedures. It’s what the average person would do and it makes it a million times more accessible. I too often get caught up in the gear acquisition syndrome and forget I can just cook stuff that tastes good without buying the a $1000 pellet smoker. (My Ooni pizza oven is worth every penny though)
Haha these ovens seem to spread. They deserve it too.
Between yours and Kenji's channel I cannot get enough, the podcast is quickly becoming a ritual for myself.
I know what I'm about to write is BBQ sacrilege but the end result is surprisingly good. I was fairly inebriated (when all the best ideas happen) and it was late around 11pm. Live in FL and everything other than Walmart was closed. I had a deep urge for a BBQ brisket sandwich. I had potato buns, spices, liquid smoke and a chuck roast. Also some pickles. I prefer garlicky half sours. So my cooking apparatus was an instant pot and an air fryer.
I coated the chuck roast with some basic spices. Salt, pepper, garlic powder, some paprika.
I cut the chuck down just enough to fit in the pot. It was about 2lb. I added a good amount, maybe 2 tbsp of liquid smoke to some water about half way up the side of the chuck. Braised in the instant pot on high for 40min and let slow release for about 15min
I took the pieces out and let them cool down in the fridge a bit while I reduced the braising liquid down and skimmed a bit of the fat off. Added some honey, pureed some tomatoes I had that were getting old in my food processor and threw in a shot of whiskey I had. (Had Woodford reserve on hand) simmer that down and adjusted salt and sweet to taste to make an ok faux BBQ sauce.
Once the sauce was done I took the chuck out and put it in my Airfryer to dry out and outside and make the bark. Probably 10 min in the Airfryer at 400 total. Opened up to slather a bit of my sauce every 3-4 minutes making sure it didn't burn. Let rest again just enough so I could cut nice.
I was very surprised at the outcome and probably could tweak it to make better but didn't come out that bad when you have that drunk craving. Probably took me about 1.5 to 1.75 hours to do, start to finish.
Super juicy, fall apart but with structure. Had the smoke flavor permeating the meat and the crispy half sours went great with the sweet and salty meat and sweet potato bun.
Would you confuse that with actual brisket???Maybe if you were still toasted enough but probably not. Did you make something that sounds awesomely tasty in a fraction of the time at 11pm? Sure enough sounds like it! That is a win to me ;)
@@danielbanks7500 Wet roasting beef is a technique used in Chicago style Italian beef sandwiches. It can make some darned good beef. Is it like brisket? Not really, but tasty enough.
@@SlavicCelery Sounds really good to me!
It's not BBQ sacrilege because it's not BBQ. My way of doing oven "brisket" involves heating at 375-400F to avoid the Danger Zone, slow-baking the thing at ~275 for a few hours until it's damn near burnt and a lot of the structure has broken down, then rehydrating with hot beef broth and stewing the thing at 350 for about an hour, which tends to soften it down and leave it tasting pretty good. I guess the rehydration step would be where you add the liquid smoke, but I've not tried that yet. Nothing like BBQ either, but I love it.
I like how you addressed the imperfections 👌👌
I still think that barbecue is the most american thing, both traditionally and metaphorically. A cooking process that turns cheap and undesirable meat into something beautiful. Also a lot of sugar haha
not American enough, use corn syrup instead of sugar
It is. Hamburgers and hotdogs are made all over the world but it's REALLY hard to find American barbecue outside of America.
@@PredictableEnigma hamburgers and hotdogs came from outside america to america though.
@@gohabs9 literally everything in modern america came from outside america, what's your point?
@@PredictableEnigma yeah that's because of slavery. Slaves got the shit meat(when they got any meat), so they had to cook it low and slow to tenderise it
Wondering how many people got the "Sorry Tennessee" reference. 😂
For seasoning, I like a thin layer of mustard all over the brisket before salt and pepper! It doesn't taste like mustard in the end, I promise.
Also, an oven method, add a bit of liquid smoke to the mustard, cover the pan in foil and cook at 225⁰-250⁰F until done. Like 8 hours maybe? It's not a substitute, but it'll do, especially for sandwiches with a bunch of other ingredients.
I concur with this as a mustard fan though
I despise all types of mustard and I can attest that you can absolutely not taste the mustard when you apply it to a brisket and it makes the bark impeccable👍
Aw, Mustard!
Montreal style smoked meat brisket is the bomb, texans should give it a shot. Life changing.
you killed me when you flipped it like a steak
Saaame.
Thanks for covering Central Texas BBQ - it's objectively the best form of 'cue in the world.
7:20 You can also totes take all those drippings and make a delish sauce or gravy for it. Or what i often do cuz i actually dont like too crunchy (bad teeth) but love the taste of charred flavours; is ill take any drained liquid and reserve it then just add it back to the meat once ive got a charred/browned meat.
Doesnt rly work as well with a thick hunk of meat like brisket, but it does work if you take and chop the brisket into strips and then add in the liquid and gently stir it all so the meat gets coated in its own juices.
Ya probs wanna finish that with just a little more cookin too tho to rly cook those juices in a little, but just dont cook it long enuf to dry out ofc. Unless you have just the right amount of liquid to soak in completely, but usually i have a bunch of extra liquid so i can cook it down and into the meat to finish it.
I do this all the time with cheeseburger mac i make for my fiance and he loves how much better that makes it taste when i make it heh. I dont even add addtl seasonings or anythin, just the brownin and then addin the juice back in gives that ground meat a ton more flavour. Cheeseburger mac is even a same food of his, hence the lack of extra seasonings bcuz i dont want to ruin a same food by changin it... But i didnt think of that when brownin the meat cuz thats just how i do it; and glad i didnt as i wudnt have known he loves it better that way if not for my assumin they alrdy did that when he makes it xD
I often work meat drippings into a bbq sauce. Makes even the most crap bottled sauce 100X better!
@@danielbanks7500 Oooh yea, that wud def work wonders too; ampin up some of that cheap honey bbq sauce wud be a very good use of the drippings here.
This really sounds like a 11 year old wrote this
@@ApostleOfCats Thanks for the ableist criticism of my apparent lack of spellin ability. Im dyspraxic and type as i do cuz i typo a ton due to lack of good fine motor control and a tiny cracked phone.
Dont judge ppl so quickly, ya nvr know what their life is like. And, as any 11 yr old can tell you, "If you have nothing nice to say, dont say anything"
Other folks found my comment helpful and understood it fine; if ya needed clarity, ask and i can explain any shortenins i used. But you didnt want any of that; you just wanted to bully someone online.
I love this channel, simple, helpful ways to improve cooking. I already changed how I cook steak and my favorite cut of steak, now it seems I have everything I need to attempt smoking brisket.
Thanks again for "Just keep it about casual good cooking" I love that about your channel.
Seeing how I'm from Texas and I smoke a brisket every other weekend let me tell you what you did wrong... Haha kidding, good guide if you're wanting to start smoking brisket. Thank you for all the information you pass along to us.
Nicely done, Adam. The only advice I can give you to get you closer to TX brisket nirvana is: lower and slower, 225 F max!; use post oak wood specifically and don't soak it unless you absolutely have to so as to not steam cook the meat; S&P only for seasoning. I can tell you did your research! Now, please excuse me while I drive to Angelo's BBQ in Ft. Worth for a fix!
I think I'm gonna hit up 407 BBQ tonight! :D
@@tcmr5775 Nice! I tried them back when the restaurant was just a wooden trailer.
225 is no longer the standard.
Adam, in 2020 I switched from gas to charcoal BBQing and really went down the rabbit hole. Watching this video makes brisket so approachable! it took me a year to become brave enough to attempt a brisket.
I have so much portioned brisket that I do sandwiches all the time. Also, you can throw brisket into a pan with Taco seasoning. Brisket tacos instead of ground beef is a MUST try. The strips break apart easily so you can have a mix between big and small meat pieces.
ruclips.net/video/oN-yl0M_zTA/видео.html
Brisket is not foolproof. Honestly its probably the hardest thing to master. I'm sorry, but my sole evidence is whatever that dry hunk of meat you put on untoasted buns was.
I think its a terrible thing to tell people that it's foolproof when the price of brisket is so high right now.
When Adam seasoned his meat instead of his cutting board, I felt that 😔
alrighty you got the brisket, now you gotta show me how to make corned beef and pastrami.
Coming soon to a town in buttfuck nowhere, the Adam Ragusea deli
I do cheater pastrami by buying a pre packaged corned beef, drying it off and grinding the seasoning packet up along with a extra pepper. Coating the brisket and letting it sit uncovered in the fridge overnight. Smoke it in the morning, the same as Adam does here. Pull it a little early because it will cook again when you reheat the slices.
"The seasoning will penetrate" Hold on there: the salt will penetrate. The pepper and garlic powder stay on the surface.
Most people only consider salt to be the true “seasoning”. Pepper and garlic would be spices. A lot of people say seasoning when all they do is put salt on a piece of meat.
@@icystriker that's dumb
to reduce the toughness that comes with a simple dry rub over night, raw onions diced and coating the brisket has always worked for me, and also imparts another flavour component
As someone who has smoked with both types of Grill I have found most propane grills to be a little to well ventilated, so I bunch up foil and block most of the gaps, leave a gap near the meat. That way the smoke and heat stays in there better and you can use a lower setting on the propane.
Look a lot like Montreal smoke meat! We do a sandwich with it on rye bread with pickles and mustards, delicious!
Montreal smoked meat is brined (and cured I think) before smoking. It's also steamed to finish rather than smoking the whole time.
Friends don't let friends use charcoal chimneys while wearing flip flops.
If you are a backyard bbq person NEVER cook a brisket. Tri tip is way better for an at home cook. 1. Its 1/3 or less the price. 2. you wont have a mountain of leftovers for a month. 3. It will turn out great anywhere from 145 to 205 very forgiving piece of meat. 4. even cooked in a brisket style its not an "all day afair".
You assume
1. I don’t want to do stupid things with my money
2. I don’t want a mountain of leftovers
3. That I have an accurate sense of my skill
4. That I have better things to do with my time.
They say when you assume you make an ass out of u and me. Still, a part of Adam's chanal is what is reasonable or feasible for an at home cook. This episode should have been tri tip.
Sirloin tastes nothing like chuck and tri tip, if and when you can find it, costs 3-4x as much if not more.
Chuck roast is a perfectly fine alternative which will respond mostly the same to brisket as will clod (which you might be able to get from the meat counter if they grind in-house.)
Short ribs and shank also end up tasting and responding similar and can often be found cheaper from the local Asian grocer than chuck roast (or clod which will be similarly priced.)
Buy a vacuum sealer. Make LOTS of leftovers. Put them in the freezer. Pull them out on the very worst days of winter. Summer magic as the snow flies.
Ive been wrapping my briskets using the foil boat method. Its great because it A) makes it super easy to get a temperature reading and B) it allows the fat cap to continue to render and makes and incredible bark of the fat cap
Wrong Saul ur briskets are mid do better
an*
Have you ever tried a Cornish Pasty ?
10:39 when the brisket is sus (venting amogus reference)
Lol. Probably the worst one I've seen. Even for just a flat that is an abomination
I'm from California, time to fool my relatives in the Lone Star state!
If you really want to fool them, assuming they are “serious” about bbq, omit the garlic powder. It’s really good that way, but not the same.
Also use fresh cracked black pepper. Just put a bunch in a bag and hit it with a mallet to crush it. It takes too long otherwise.
Good luck!
Nah you can't fool them. Even if you cook the brisket perfectly fine, it'll taste different because someone from California was handling it. Avocado and some weird fruit compote will just spontaneously generate on top of it
Adam I'm sure you know about dry brining, when I smoke brisket or tri-tip I dry brine my meat the night before with JUST salt and a little MSG, and only season it right before it goes on the grill. This tends to give me an even softer texture than if I season it right before I start, and the results are fantastic. Also, you don't want to use too much of any finely powdered seasonings, as this will block the penetration of the smoke into the meat, and the formation of the smoke ring itself. I normally use a weber 22" similar to your grill, but I have a stainless steel coal tray with a water reservoir, and a cast iron topper that has a griddle portion and an open grill portion. I put the meat on the grill portion, the coals go under the cast iron, and it creates a continuous heat path past the steaming water, which helps preserve the moisture content of my meat, and also helps control the temperature of the grill. I've had more trouble than you with keeping my temperature in check, generally speaking the coals I get seem to burn very hot on very little if any airflow, so I had to switch to a Meater wireless thermometer if I wanted to be able to monitor the meat temperature continuously throughout the cook (i bring the grill over by my bedroom window outside the house and it gets decent reception from the extended range version). You don't HAVE to monitor the meat this way, but you basically have to use a wireless thermometer with that style of grill, if you don't want to open air ingress points to do so, and failing to do so on my grill can result in it easily getting past 300-400f very rapidly if the coals go into runaway or start to actually emit flames. Also I find that pouring water on the charcoal itself can give an off flavor to the meat if you do it too much, but the smoke wood is generally less of an issue since most of it goes into the dry unburned wood anyway. When you add water to burning coals, it can aerosolize some of the ash byproducts in the air, and effectively create a fine soap mist, which is where the off tastes come from, since you're getting potassium hydroxide on the meat. You did an episode on why this is beneficial in some dishes in the past, but with good BBQ one of the most important things to do is avoid any ash getting on the meat, since it will saponify the fat and make it taste bitter and even a little soapy if you get too much. Sorry to wall of text (right before bed yay), but you asked for input and I wanted to get it out before I forgot lol
should've tried the tinfoil boat method instead of full wrapping, shoutout to Chud's BBQ 😉
In terms of the fat cap being up or down, it does make a difference for some reason depending on your cooking method. In a Traeger, if you put it fat cap up, you'll get a noticeably worse result, every time.
I have a helpful comment, that sandwich has too little pickles.
I love this channel, but as one who has smoked for decades, this offended my sensibilities almost immediately 🤣😂🤣
It truly is a life long quest for perfection for many, but also hotly debated amongst regular smokers...
... I'll have to pass on this video so I'm not triggered lol
From my experience cooking brisket the best thing to get if you don't know if you'll like it or not is a 55 gallon drum grill they are versicle and cheap and if you want you can even make it yourself. Had mine for 3 years cooked countless briskets for coworkers and family.
2:35 isn't that a myth? Doesn't the smoke just plume upwards and escape out the vents, practically avoiding touching the meat like many imagine otherwise?
An experiment of this would make for a great quick take 🙌🏽
I have a long rectangle grill. I put the fire and wood on one end. I crack the vent to get some cross breeze. The chimney is on the top on the other end. Meat in between. It is a grill and not a smoker so it does not seal all the way. Once you have the air ratio right for the fire the smoke thins to a blueish haze coming out the chimney. I see 80% of the smoke exiting from the chimney. It had to pass over the meat to get there. It took me a bit to learn to manage the dampers correctly to stop producing bright white smoke and shift to the blue hazy smoke but once I did it happens now without me thinking about it and it gives the best smoke flavor.
@@danielbanks7500 Very interesting!
@@rickyh527 If you got a slower vent the smoke will absolutely fill the combustion chamber. If it's running too hot it's going to stay well above the meat. Personally, I prefer smoking beef tongue to brisket...but the foodies found that cut and now it's stupid expensive.
@@SlavicCelery there's still kidneys, sweetbread, intestine, and other not so very popular parts 😌
@@rickyh527 They took flank, they took tongue, they took hanger.... I'm going to be on making smoked headcheese sooner rather than later.
I just found a new use for my 12 year old Webber charcoal grill (the one featured here). Thanks Adam!
dude toss that in the trash lmao