I Smoked A Brisket From Walmart: Was It Worth It? | Ash Kickin' BBQ
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- Опубликовано: 28 мар 2024
- In today's video, I am smoking a brisket from Walmart and I'm going to tell you if it was worth it! I will say, the rub recipe used in this video is amazing! It goes well on any beef, but is exceptional on smoked brisket! As always, I have the complete recipe down below! Feel free to give this smoked brisket recipe a try with a better brisket as well, this method is wonderful on any smoked brisket!
-LINK FOR MY RUB (Use code: ASHKICKIN to save 10%): www.sucklebusters.com/bbq-rub...
-Cookshack FEC100: www.cookshack.com/fast-eddy-m...
Look below for this full recipe. Any questions? Be sure to drop a comment, and I will do my best to get back to you! As always, thanks for the support!
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Full Recipe:
| Ingredients |
-A brisket
-Coarse black pepper
-Kosher salt
-Granulated garlic
-Lawry's season salt
| Instructions |
Prep:
1. Mix your rub together using this ratio: 3 to 1 pepper to salt, 1/4 Lawry's, and 1/4 granulated garlic: Example: 3 cups black pepper, 1 cup kosher salt, 1/4 cup Lawry's, and 1/4 cup granulated garlic.
2. Season the brisket the night before smoking it, and allow it to sit in the refrigerator overnight.
| Cooking |
1. Set your smoker to 250º F, and allow the brisket to smoked until the internal temperature is between 170-180º F. More importantly, it is imperative you cook to the color you want, and that the rub is set. For this brisket, it took approximately 8.5-9 hours.
2. Once the brisket is ready to wrapped, wrap tightly in two sheet of aluminum foil, bump the smoker up to 300º F, and continue cooking until tender. This took about 2-2.5 additional hours, and the final temperature was about 210.5º F, but most importantly it probed tender, which is what you want!
3. Once the brisket is tender, open the foil and allow the brisket to steam off for 15 minutes. This will also allow the bark to set.
4. After 15 minutes, cover the brisket back up with foil and let it rest for a minimum of 2 hours.
5. After the brisket has rested, slice, eat, and enjoy!!
*Links for everything I use down below*
-----The stuff I use:-----
-Ash Kickin' BBQ Honey Chipotle Rub (use code: ASHKICKIN and save 10%):
www.sucklebusters.com/bbq-rub...
-Tailgaters BBQ Party Rub (use code: ASHKICKIN and save 10%): www.sucklebusters.com/bbq-rub...
-Livia's Seasoning: amzn.to/43OYzbT
-Granulated Garlic: amzn.to/3IZrQrl
-Diamond Crystal Kosher Salt: amzn.to/3B7MsYX
-16 mesh black pepper: amzn.to/2ZfLLQ4
-SuckleBusters Honey BBQ Rub (use code: ASHKICKIN and save 10%):
www.sucklebusters.com/bbq-rub...
-Shun Chefs Knife: amzn.to/3RN5zB7
-Disposable Cutting Boards: amzn.to/2UWLwY8
-Fat Separator: amzn.to/3oWRgdG
-Thermoworks Smoke: www.thermoworks.com/Smoke?tw=...
-Thermoworks Thermapen MK4: www.thermoworks.com/Thermapen...
-Cooking Racks: amzn.to/3gu68xb
Some of these links may be affiliate links, these just help support my channel at no extra cost to you
#brisket #smokedbrisket #walmart #walmartbrisket #pelletgrill #pelletsmoker #ashkickinbbq 
Хобби
This is probably one of the best pellet briskets I've seen. Great color and bark and your technique is spot on. Nicely done! I'm gonna have to try our your rub recipe!
Man, thank you so much for the kind words! I really really appreciate it, and it means a lot! Cheers!
I get all mine from Walmart. Never had a bad one yet.
Looks good fam! People underestimate Walmart brisket. If its smoked right....you are in the game!
At $3.96/lb even if there is a little extra trimming that needs to be done, you just can't beat that deal! I've done quite a few of them from WalMart and I couldn't tell a difference from the others.
I’ve used Walmart/Sam’s/Kroger briskets and I’ve cooked with high dollar briskets. The test for me is amount of edible meat for the dollar. It usually comes out about even.
I had a suspicion it was more about using good technique. Looks awesome Darrin 🔥
Thank you sir!
A lot of guys think that they can cook a brisket better than the can. They will not leave the lid closed on their pit. So instead of a 10 hour cook they wind up with a 12 to 15 hour cook. You did great. By the way I have a pit boss and a Treager. I use my treager for mostly brisket.
Nice!
I used your rub on my first brisket and it was a KILLER!!! Thanks...
I’m a firm believer that if you know what you’re doing you can make anything taste good. Great job brother!! I had faith in you lol!!
I appreciate that bro!
Wal-mart is not as bad as everyone makes it out to be . 99% of our food comes from wal-mart including meats . I smoke pretty much all our meat from Walmart and our family loves it . Not everyone can afford specialty meats . Knowing how to run your brand of smoker and cook times and temperatures is key to a quality product !!
Good stuff as always brother👍
Much appreciated
Thank you for the video, that brisket looks fantastic. I always thought it doesn’t matter where you buy the meat as long as you follow the grading system. So if you buy a Prime graded meat at the butcher or at a big box store, there’s no difference. Because it’s graded, it shouldn’t make a difference where it was purchased.
Looks pretty good. Cheers! 👍🏻👍🏻✌️
that's all i have ever don was Walmart and never had any complaints.
One of the best briskets I ever cooked was a Walmart brisket and I have had snake river Farms gold briskets
Looks like a great Brisket. Looks very juicy and delicious. Great job on cooking it. I was wondering if you sell any stickers so I can put on my cabinet on my cooking area. Have an awesome weekend and Easter Sunday too.
I don't right now, but hopefully soon!
I love this smoker. Wish I could even slightly afford it lol
I’ve smoked a Walmart brisket for my grandma birthday last year it came out good the family loved it I trimmed it used the W sauce as a binder and meat church’s Texas sugar rub my cousins girlfriend loved the brisket she had said she never had brisket before she even said the baby was loving she was pregnant at that time
That is awesome!
I get all my smoking meats, pretty much everything from Sam's Club... They have good looking meat. Their pork butt's are great!
Agreed, I'm a big fan of Sam's Club meats
I went to my Walmart n got 2 briskets @ a pretty good price, 1-11+ lbs n 1-14.5 lbs, both looked pretty good, can't wait to cook them up, great cook sir, if mine looks like that it will be winnerwinner brisket dinner lol, see ya next one...
Good luck!
Darrin, i think your sidekick (dog) was waiting for his/her piece to give their opinion on the brisket 😂😂😂
Haha, yeah she always got her fair share. Unfortunately her old age finally caught up with her last month and she is no longer with us. I still have my other buddy "Hank" though who is a 10 month old lab.
@@AshKickinBBQ Darrin, sorry to hear about your loss of your dog. She probably enjoyed her fair share of smoked meat.
@@user-up3xc1np4g she sure did. Every time I trimmed a brisket it was a treat day for her lol. Thanks for the kind words
Unfortunately my Walmart doesn’t have a meat section. Anyone have any thoughts on the quality of Costco meat? I got a whole lamb from them once that was good.
Costco has good meat. I've cooked hundreds of Costco briskets.
Out the fridge,do you let it set till room temp?
No, right onto the smoker cold.
I think the key with select and lesser value briskets is the maximum rest time of two hours I think. Anything more will dry it out.
I don't agree with that. There's a lot of places cooking select and doing a heated rest for 12+ hours
So they come out the same as higher grade briskets?
@@nealvillarreal4367 I didn’t say that. I said there’s plenty of BBQ places cooking select and holding for longer than 2 hours. 99% of your success is going to be on proper execution and nailing tenderness. You could cook a wagyu brisket, and if you don’t cook it tender, it’s still going to suck. That’s just a fact.
Well I’m not denying that lots of places are doing that. All I’m suggesting is that it may be better not to rest it that long to get the most tenderness.
D have you ever seasoned a brisket with spg and let it sit overnight? I am concerned about this expensive piece of meat tasting too salty. Thoughts?
Lol. I just read the notes to get the rub recipe and saw where you did exactly that. Thanks for the videos
Thanks for watching!
walmart briskets not bad, i won a comp. in 2002 with 1..
Not bad for home eating, you would never win a comp these days with one, at least KCBS.
@@AshKickinBBQ no not in todays comps . hard to win now
only brisket i've cooked is regular briskets so..... lol
I’ll say Walmart briskets make the best cheese burgers.
That's not Lawry's Seasoned Salt. What is it?
Literally yes it is, the entire recipe is below.
Didn't see that before, thanks. Looks like your recipe uses Lawry's as an ingredient only. @@AshKickinBBQ
Well, now I’m somewhat embarrassed to admit that almost all my meat comes from Walmart. And they always have brisket.
Would you use the rub recipe on pork butt?
You sure could
Paper softens up the bark too. That'd be a dumb complaint. I think thr benefit of paper is it soaks up the fat and if you keep ot wrapped in some of that fat will get back on as opposed to foil if you lose the juices they're gone.
All the better reason to not lose the juices ;)
@@AshKickinBBQ Abs-freakin-lutely. My brother wants to learn to bbq so we're going to do briskets for Memorial Day. One of the first things he said was butcher paper and I shot it down QUICK! The best brisket I made I saved the juices and dipped the slices in it and I had injected, and used soda in the pan. I did it like Myron Mixon does, in an aluminum pan and then covered the pan so I caught everything. But I don't think covering works as well to wrap. Amazingribs says you have to have contact with the paper or foil to really get the Texas Crutch. Don't want to inject but we're going to do one brisket the traditional Texas market way and another the way most of these lying Texas BBQ joints actually do it by adding season salt to the salt & pepper.