Smoked Texas Brisket Recipe - Confit Brisket
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- Опубликовано: 25 окт 2021
- Thank you for watching my smoked Texas brisket recipe. On this video, I took an E3 Meat Company brisket and smoked it Texas style using some SPG. Once the brisket was smoked, I rested/held the brisket in some wagyu beef tallow for 10 hours! This is by far one of the most flavorful briskets I've ever smoked. The flavor of this E3 Meat Co brisket was so beefy and the beef tallow took the flavors to a whole new level. This is a must try recipe.
#e3meatco
Thanks for watching
Smokin' Joe
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Thank you for watching this confit brisket video. If you enjoyed this video, check out my salt only brisket was was my favorite until this cook.
ruclips.net/video/JOrAfvEIuUg/видео.html
Just watched that video. Sometimes less is more. You must be thinking of doing a cook combining the two ideas! I sure am thinking
about it now.
Check out Leroy and Lewis bbq in Austin. They do smoked confit beef cheek.
Bota legenda em português certeza que tem mais brasileiro escrito no seu canal como eu
iam new but what do you eat with the bresket
@@Mahmoud-vf3gu you can have potato salad, macaroni & cheese, beans, coleslaw. 👍
“ its nine AM and am gona wake up the family and have brisket and eggs for the breakfast “. That’s the most American thing I have ever heard LMFAO 😂😂😂
Yeah buddy!😁👍
Can you adopt me? I'll relocate
Can't get any better nutrition in the world
that sounds so good..brisket and eggs!!!!! im gonna have to get me a smoker .. and start doing that .. i foreget how long you smoked that brisket. ??
@@SmokinJoesPitBBQ that mean you let it in the smoker overnight?
I’ve cried only twice in my life: Once when my child was born and the other when I saw that brisket 😭
I understand your feeling😢
Right at 2:22 i started to cry myself
I cried when he over trimmed it.
🤣🤣🤣🤣
Best comment evvvver ❤ fell that 2
I've seen and made a TON of brisket in my life, nothing has ever looked this amazing. Great cook!
…
I agree. Looks AMAZING!!!
It looks like the sort of thing a committed home cook could really get into.
top
This is my first time seeing this particular technique. Great video! The brisket came out amazing 🤩!
I’ve probably watched this video over 20 times, and now I’m finally trying it out! The initial smoke went beautifully, now I have it resting in the tallow!! Thank you for your content!! Much love ❤️🙌🏽
How'd it turn out? Did it hold together?
The trim, rub, smoker, grates….everything was immaculate. My OCD appreciates your perfection.
his neatness, cleanliness, and order are next-level, I was very satisfied too haha
Bro Joe you hold that brisket so delicately and when you cut into it wow such awesomeness. Love it 😍
With how tender this turned out, I am really considering it for my grandmother's birthday. Our whole family grills and smokes meat, it's our favorite way to eat meat (no surprise, mom's family is mongolian) and I think this could take it to another level! Plus, dividing the cook between two days might be more convenient in the long run! I always try to serve the meat hot and fresh, but if the meal is at 2pm that means I am up all night! Thank you for your teaching!
as a half mongolian half french myself this kind of meat would be so good for the mongolian side of the family to eat together! :D
@@brushy9739 it was! The whole family LOVED it! I added some Mongolian herbs and used more of our style of grilling, and it was honestly amazing!
That is the most beautifully cooked brisket I have ever seen in my life. Glad I found this channel. Thank you!
Thank you so much Jun!👍
wow
Made this finally today 7/10/2022 with all ur directions. All I can say is compliments to the chef. Only difference placed in oven at 170 degrees for 8 hrs. Absolutely can compare to ANY bbq joint
Very nice Donovan!🤘
Should use this as a drinking game. Every time he says either "super" or "butter" you gotta drink.
Super.....butter🍺
You are making some of the best brisket videos on RUclips, and you are certainly willing to explore new cooking territory - hats off to you!
Thanks Dan! I have lots of outside the box cooks planned. 👍
OMG...looks INSANE!! Buttery flavorful Hellish brisket!!! Awesome!
Glad I found this channel. You make some amazing smoke foods. Keep the brisket comin’ my friend. It looked amazing.
This was epic! Now I can rest my brisket in the tallow and serve days later. That tallow should be GOLD and full of flavor after several soakings so I would NEVER throw that away.
Epic is the word for this!
What is Beef Tallow?
@@mohammedbarik432 Beef fat!
@@mohammedbarik432 Tallow is the liquid you get from rendering beef fat...Take your brisket fat trimmings, cut them up into small pieces (or grind the meat), and cook it down slow for a few hours and boom! Tallow!
Ultra tender and ultra juicy looking brisket. Cheers, Joe! ✌️
This one was special Dwayne! Thanks so much for watching buddy.👍
That looks absolutely amazing, good job!
Very good!
This is the best brisket I've ever seen. You are a wonderful man.
Thank you for sharing!
Hey Joe, Smoky Trails just did a brisket confit vid in July. This may be the new big thing in briskets. I'm trying this in a few weeks with a bunch of buddies down at the beach. But my plan is to just fill the tray half way with tallow with the flat on the bottom which should preserve the integrity of the top bark while keeping the flat from ending up too dry. Thanks for a great vid!
🧐
I watch this video often to fall asleep too. BBQ asmr.
These dreams go on when I close my eyes. Every second of the night I eat another bite!
Joe, of all the Cooking, BBQ, Smoking and Grilling channels on You Tube you are the best! Keep it up sir I have enjoyed and learned so much. Thanks!
Thank you so much for that huge compliment. I appreciate you watching John!👍
No one does brisket better than Texas! Missed that about that state. Truly this is a craft and it's awesome to see a master at work.
I feel like I'd need to make an appointment with a cardiologist after eating that
Thanks for watching 👍
Great brisket, as always a first class trimming. Looks like a really fall apart brisket. Congrats Joe!
Genius cooking the last stage in beef tallow. The music + your cooking techniques. I'm going to have to call my girl for a quickie. Thank you for that delicious looking recipe.
That's amazing, great technique with a spectacular result!
This looks great. The brisket I am able to find here where I live is either South African or New Zealand. Both are extremely lean. I injected the brisket with beef tallow and was able to turn out a nice juicy Texas Style brisket. I don't see the need for this extreme unless you have a very lean piece of meat. This would work great on a chuck roast as well.
I agree Craig. Now I want to try this with a lean select brisket.👍
@@SmokinJoesPitBBQ Love your videos and the brisket looked incredible. Yes, the real test is turning a lean, poor cut of meat into something tender and juicy. Unfortunately, brisket here in the Middle East is very lean and only the flat is available. They trim any external fat from it. It is only good to make corned beef. Unless, you inject it!
Brisket and eggs.. now that's an awesome idea. Well done as always.
The flavor of brisket is just amazing, haven't had a good feed since I left Texas. They even serve brisket as a choice of hot food in their stores. Amazon car hop trays.
Thats the best looking brisket I have ever seen. Thank you so much.
I’m making this tomorrow. Might need to hit up a butcher for some more tallow
Looks absolutely delicious. Would love to try Texas style BBQ food when I inevitably visit the USA.
Thank you for watching.👍You'll love our bbq.
I've never seen a more beautiful BRISKET.. Oh my goodness!!!!!!!!
That's probably the best looking brisket I've ever seen on your channel, Awesome job my friend.
Thanks so much buddy. It was so good. 👍
This is the best brisket I’ve ever seen. You’re incredible man
Thank you for watching Christian 👍
I agree with you Sal aka Prince Herb 👍🏼
Old tender tester technique: drape a piece of the flat over your finger. New tender tester technique: take the entire point and when it drapes over your hand it's tender.
Yeah that was awesome lol
🤣 It was ridiculous tender! I appreciate you watching.👍
Lol I was thinking the same thing. Amazing video.
I think this this going over the top, but I appreciate the boldness of it. Move BBQ forward
When I watched you take a bite of the flat and the point, I just had a smile on my face.....watching a pro in action enjoying his creation.
That's awesome! Thank you so much for watching.
One of your very best recipes and videos! THANKS!
Thanks so much Roger. 👍
I'm saving this video for when I get my own smoker. Gonna impress all my friends/family with this masterpiece. Nice stuff.
You are our inspiration we are to going to do the same
Well done going confit, makes anything more tender and flavourful. I use it for chicken thighs too and the results are amazing. No end to experimenting, anything your imagination can come up with should work.
Thank you for sharing your skills and for promoting a VERY worthy cause. I will be buying and supporting E3. Thank you again.
MATE that looks absolutely delicious, great effort, maximum respect.
Great video Joe. I trust you that it tasted great, but my question is whether some of the smoke flavor got diluted.
In the past, I had experimentted with reheating BBQ pork ribs in deep fyers, I noticed that the smoke gets washed away.
The flavor was 100% there. I think if you deep fry the slices of brisket, the flavor would disappear but not holding it at the 155° temp. 👍
@@SmokinJoesPitBBQ In that event, this will most certainly beat the tallow wrap that has been the hype on youtube.
@@CoolJay77 Another little tip you can do is smoke the Tallow itself before adding it to the pan. Great smoke flavor all around
That looks fantastic! Your family started their day off right with this for breakfast😊👍
Hey Bobbi! They sure did. It was so darn good too. 👍
Yes you can say that again yummy 😋, wondering if you’re keeping safe yourself?
That turned out so amazing 8 ) Great job.
In all my life I have never seen a brisket that looked that good!
Ohhh love watching how much it jiggles like fun bags! I do have a question on whether there was flavor dilution as compared to non confit method? Seen some other channels that did side by side comparison and got the result whereby it tasted less salty than usual.
…
ridiculous! this may be the best looking brisket i have ever seen smoked. i am going to try this method - with Wagyu tallow, i'm wondering what that will do... amazing job!!!
Thanks Joe!👍
No words. Only thing missing is an empty stomach and a fork! Awesome!
Mark n Rosa
Don't hurt us now! Wow! That looks simply amazing!
That brisket looked so good I almost cried
Thank so much Jay!🤘
😭🤣
Dang Joe my mouth was watering as you were tasting that brisket. I was a little surprised that the level of tallow was the same level as before the 10hrs hold. If there was a change couldn’t tell by watching.
Great video….!!!!!
Yes sir Crockett! It was super juicy and packed with flavor. 👍
Such a high quality technique. Kudos.
Love super tender brisket, I bet it tasted so rich from the confit 🤤
Просто нет слов! Приготовлено то как, видно что мясо нежное и сочное. Всего наилучшего вам и вашему делу! (Я наверно тут единственный русскоязычный:) )
Не единственный! Я тоже здесь, нерусский русскоязычный
@@guchegevs5248 Присоединяюсь)
Да брат, ты не один русскоязычный но не русский. Для русского мясо это роскошь неимоверная (кроме свиньи, грязное подобие мяса, грязь которую нельзя есть), так было всегда.
Я русскоязычный американец
Foi o melhor que eu vi fazer, deve estar uma delicia, parabéns
Thank you for watching 👍🏼
Confit smoked brisket... what a an absolute concept
I’m watching this at 7:02 AM Pacific time lol prepping for my Thanksgiving brisket. I’m so glad I came to your channel and this is what I’m going to make yummy. 🎉😮😊
OH WOW!!! Talk about next level!!! I can almost taste it now….why can’t we live closer🤣😂😅👏🏻👌🏻❤️🔥
I believe we have God with us, hope all is well there with you?
cool👍👍👍
Thank you
The Smoked Texas brisket recipe is AmazingmThank yiu for sharing the recipe
Lo haces ver tan fácil, pero se nota que le inviertes tiempo y mucho amor a esa carne!
Gran video, sigue así amigo!💯
Gracias y saludos Abel. 🤘
*Я даже находясь дома, чувствую этот прекрасный вкус!*
Hey joe can you give me a rough estimation of how much tallow you ended up having to pour? Just don't want to come up short when I try making this 😁
I used about 4 42 oz containers. Remember you can reuse the tallow. 👍
This looked amazing! Can you tell us how much tallow you used to fill that pan? Thanks!
i had a stakehouse open in my area (that was texas) and i live in egypt so that was a treat. i went there thinking i’d get a mediocre meal and ordered a texas brisket. and my god. that was the reason brisket is my favorite cut.
Nice! That's cool that you can get good bbq there in Egypt. Thanks for watching 👍🏼
Cara eu não parava de saliva aqui só de ver essa delícia certeza que ficou muito bom
That's got to be the most amazing brisket I've ever seen. Can beef tallow be reused? I'd like to think it could especially with just using your spg.
yes, just restrain it so there are bits in it
Ha ha! Hey now that would be the kind of childhood to talk about. When I was a kid my dad would wake us up to slow cooked brisket! WONDERFUL!
You’re killing me, brother. Looks amazing!
As a South African I am really keen to try this out, however here there is a sentiment that the bark and smoked outside actually poses a health risk. Not to shoot this down, it does look amazing! just curious to know if there is any evidence to support this being unhealthy?
I think everything in life these days poses some kind of health risk. Having said that, have it in moderation and you'll be fine. 👍
@@SmokinJoesPitBBQ dude are u seriously thinking that make food that looks that delicious will be consumed in moderation, I will die a happy man!
Nobody can afford this in 2022.
Still can’t in 2024
Making brisket is 10x cheaper than buying in restaurants
NOt when you use two hundred dollars of beef tallow
That did seem a tad bit excessive@@maazabbasi9117
😂😂😂I just said this on a video earlier. Guy is cooking a $5,000 piece of wagyu as if anyone can barely afford chicken these days. Thanks to that idiot Joe Biden!
Love the presentation and video! Thanks for sharing. Can't wait to try!
Looks delicious! I can't wait to try!
Thank you! Give it a try.👍
I love this channel except that he never slaps the brisket
I'm slapping my next brisket just for you. 😁
@@SmokinJoesPitBBQ I CANNOT TELL HOU HOW EXCITED I AM
I loved your choice of music. Really gave it the full food porn experience... 😂
That's a great looking brisket thank you for sharing
That backing music is bloody brilliant!
Great video! The trim knife you're using is a thing of absolute beauty. Where do you buy it? I sharpen my knife but it doesn't come close and I'm trimming the brisket when its 38F
hey! loved your video and gave me a lot of clues on how to make one just wanted to ask whats a beef tallow? really wanted to make an authentic brisket lots of places here fail to do so
Dang. Every time that I watch one of your videos my mouth waters like crazy. Keep up the good work brother.
I been waiting on this one 💯👍🏽
That brisket looks too good, nice one Joe!
Thank you Mario!🤘
Watching this again! LOVE IT.
Jesus that looks AMAZING!!!!!!!!
Joe, first of all, I love all your videos! You are truly a BBQ Pro/BBQ Educator! Questions---1) I'm using a Yoder YS640 for my main cook. Wifey will not peacefully allow an additional $2000 for a PK100. Why not just continue using the Yoder OR even perhaps just using the kitchen oven set @150 degrees for the 10 hour rest inside the pan? 2) Any thoughts about simply saturating the brisket in Wagyu tallow and wrapping with bpa free Saran-type wrap inside the pan? Thanks for all you do, Joe!
It looks fantastic. Nothing beats Texas Brisket.
Yeah buddy!👍
Greetings from Russia. We cooked your delicious brisket in a country house along with our standard Russian "shashlyck", the first thing that ended was the brisket, it's very tasty. Thanks for the great recipe man.
Very nice! Glad you all enjoyed it. 🤘
God bless you for sharing. Looks AMAZING!!!
Thank you EY!👍
This is the best brisket I’ve ever seen for my first brisket I’m following this recipe
man that looks so good! my mouth was watering! good job!
Thank you Jamie!🤘
Great Video. Thanks for all that you do. Can the deckle fat be used in sausages?
Joe, thank you for your informative videos. Do you let your brisket sit over night seasoned before cooking?
Amazing job 👏 on that brisket
i remember watching a video about 10 years ago on a brisket , i guy used mustard for a binder and he took a beating in the comment section on it, now everyone is doing it . lol brisket looks legit joe great job.
Wow! Just watched this vid after the Livestream tonight. Have you tried dry brining? On another note you have me on to Dalstong along with MEAT. Much respect brother! Love your videos!
Got myself an electric smoker, I'm going to be trying this recipe!! You got a new subscriber here brother!!!
Thanks so much Matthew 👍
Nothing but a good TEXAS brisket man I miss my Texas 🐂
Oh heck yeah Joe that is looking mighty fine. Mouth watering
Thanks so much Mike. 👍