Go to sponsr.is/zbiotics_smoketrailsbbq_0723 and get 15% off your first order of ZBiotics Pre-Alcohol Probiotic by using my code SMOKETRAILSBBQ at checkout. Thanks to ZBiotics for sponsoring today’s video! Enter to WIN a free Zbiotics 12-pack here: gleam.io/YpH7M/zbiotics-giveaway-by-smoke-trails-bbq-us-residents-only
this is a great video, i actually just discovered your channel and noticed the BBQ on the bow trophies behind you. i actually made those herein Calgary. congrats on the trophies, i hope you like them,
There are a number of "resources" on the internet regarding how to cook/smoke a brisket. There is none better than you Steve. I keep coming back and using your videos as waypoints along my brisket cook. So, for those of you who agree with me and those of you who have yet to familiarize yourselves with his work.... Because of you, yesterday and over this past weekend I cooked/smoked, according to a dozen people around the table including my wife my best brisket ever. The secrets are all laid out for you here as an introduction but you must go to his videos on bringing your brisket to 190 degrees and then long, and I mean long resting it at 150 degrees. Steve, I followed your instructions exactly. The day before I trimmed my Costco choice 14.5lb brisket, seasoned it and let it rest overnight in my fridge. The next day, after letting it temper on my kitchen counter for 30 minutes, put it on my Char Griller 980 (highly recommend it) on the second level with a water pain (water preheated to boiling) and brought it up to 190 degrees in two stages. First stage low and slow until it stalled, and then bumped the temp and took it off 11 hours later total cook time at 190 degrees. Not one spritz, nothing (used my meater probe and my thermapen to verify) Wrapped it in tallow soaked butcher paper - real tightly tucked in. Let it rest on the counter top for about one hour till it came down to 170 degrees. Put it in an aluminum tray, added 0.5 cups of water, put a little extra tallow on top of the butcher paper for good luck, sealed it with heavy duty aluminum wrap x 2 and put it in my Masterbuilt smoker at 148 degrees for what turned out to be 20 hours. Opened it up in front of all my guests and OMG - the juiciest, meteor black, brisket ever - that filled the entire kitchen instantly with the wonder brisket aroma (they should make it as a spray) Took the butcher paper and squeezed all the tallow on top of the brisket and - we had to put sunglasses on it was so bright and beautiful. One third of the brisket never made it to the dinner table. People just kept asking for another and another slice. Steve, you are amazing. To all - his videos are essential whether or not you are just doing this to do it or you enjoy the science and chemistry involved - no matter where you are coming from on your brisket journey, Steve is your Sherpa. Wishes to all for a great day, David/
I watch a lot of "brisket experiment" channels- And this is something I wish more of them would do. A lot of these guys have been doing experiments for *years*, which is fun to see: but sometimes we just wanna know how you make your briskets now after all this experience
I actually do the 190 and hold method for all my briskets but this video is the method I'd recommend for beginners. I'll probably do an "advanced brisket" video with the latest on how exactly I do my briskets at this time.
Made my brisket, following yours video on a pellet smoker I was blown away by the results three other families were blown away by the result first time ever making a brisket and this weekend will be my second time. Thank you for this awesome instructional video..
I swear, every time I smoke a brisket it rains. None of the instructional videos I ever watched included weathering storms while smoking a brisket. They all have pristine beautiful days. I laughed out loud when I saw you had to endure the same hardship and I appreciated your perseverance and humor through it.
Thanks for your dedicated help. First brisket cook complete and resting overnight for 20 hrs @ 150F. Put everything together learned from your videos and this brisket going to be outstanding! Costco prime brisket, Smoke Trails rub, 8.5 hrs smoke, wrapped 180F and pulled at 195F-ish, and brisket very jiggly before resting. Maintained a clean fire even though temps crept up after adding wood/ charcoal (did not panic!). Would not have been successful without your informative videos. Best of all it was a lot of fun! Keep up the great work and much success to you!
Wow! I've watched a ton of brisket videos, but this one takes the cake! 🥩🌧️ This guy didn't just cook a fantastic brisket, he did it right in the middle of a storm! Now that's what I call dedication and an unforgettable experience. Kudos to him!" 🌟🔥
I've been doing the water pan under every one of my Briskets and Chuck Roasts, it works great every time on my Pitboss. The last time I didn't use one, I noticed that the underside of my meat was tough... ever since I've been using water as a barrier it has worked like a charm.
Thank you for this - this actually made sense - a lot more than anything else I have watched. Will be smoking a brisket in the next few days fingers crossed - from the UK
Thank you so much. As a Texan (7th generation) ive always felt like i needed to know how to smoke a brisket. Bought a smoker and the night i got it i threw on a brisket at 1a.m. Barely getting sleep, hard work payed off. May have been top 3 briskets I've had. Wish i could share a picture. I had almost half an inch smoke ring
I'd like to see both you and Mad Scientist do a collab series eventually. You guys are the only ones I've modeled my cooking techniques from, and it's always come out extremely good. Equally great channels in my opinion.
Chopping hardwood in crocs, a flannel shirt, during a tropical storm, to keep a 14 hour brisket smoke going has gotta be at least top 5 manliest things one can do. 😆
"This easy smoked brisket recipe is a game-changer! Followed it step by step and nailed it on my first try. The flavor is incredible, and the meat is so tender it practically melts in your mouth. Definitely a recipe worth bookmarking and sharing with fellow BBQ enthusiasts! 🙌🔥 #SmokedBrisket #BBQLove #FirstTrySuccess"
The hardship I always endured when first starting out was not giving myself enough time to be sure the brisket would be ready for dinner. I know it's a little longer process, but the "190 and hold" method eliminated a lot of stressing over whether dinner would be ready!
Interestingly, I've had trouble with brisket cooking too quickly. I'm also not a morning person. The extended-hold method is perfect for me, and let's me get some much-needed sleep.
Now this is very informative, enjoy your channel and positive attitude. Weather is a factor, I live in Arizona and the 100°F + are difficult to smoke... Keep up the great work Saludos
One of the best explained and presented "how to" videos ive ever seen!!! Good Job! Off topic, but im curious about the guidon in the framed picture behind your right shoulder - next to the Texas sign.
Very good advice, follow these tips and it will indeed insure a very good brisket. I have done amazing cooks and fouled up a few too. Meat quality is essential I have found.
I just tried this with a Wagyu brisket from Snake River Farms. When I pulled the brisket I had 2 probes in the point, one registering 185F and the other 190F. The brisket was pliable but on probing it was definitely not done, exactly as expected. My oven has a Slow Cook -> Deyhydrate setting that allows me to set it to 150F and it actually stays dead-on 150F, so into the oven it went. 13 hours later I took it out, waited an hour for it to come down to 140F (longest hour of my life), then sliced it. OMG I cannot thank you enough. Meltingly-tender brisket, with just enough chew to remind you that you are, in fact, eating meat and not warm butter. I will never make brisket any other way unless you tell us you've found an even better method. My personal preference is for a *little* bit more chew, so next time I'm going to try pulling it off the smoker slightly earlier and taking it out of the oven after "only" 9 or 10 hours.
Fairly new to smoking over here in the UK , I'm going to smoke my first brisket this summer so I've subscribed and look forward to learning a lot from your channel 👍
It sounds dumb but many other guides don’t talk about slicing at the end and how the ends are literally burnt ends and you may or may not want to serve them. You’ve help up my game a lot. Thanks for this updated video.
How does this guy only have 114k subscribers ? This is arguably in the top 5 of bbq sites (meat church, Jeremy Yoder, chubbs, are all equally great). Keep up the great content and driving bbq forward by testing unique hypotheses
A vid idea I would really love to see. Especially because of how thorough you tend to expirament. Could you do something like this walk through but as a "Sate of the Brisket 2023" (play on "State of the Art") where annually maybe you do a tutorial on how to make what you would consiser the best tasting brisket using all the things you have learned through your expiraments? It would be interesting too to see how things wvolve over time, or if there is a way to (outside of just the luck of the draw on meat source) maximize prepping smoking and finishing a brisket to a point it can't be improved on anymore. Maybe the format could also be expanded to ribs, pork butts, chicken, etc. over time.
It came out pretty good. Next time I’ll get it perfect. I meant to put the briskets in around 5 am. But I couldn’t get the fire under control. I got the fire stabilized at 250 around 7am. I ended up short on time. I put it up around 325 after I wrapped them. So end result, one of them came out a little tougher than the other. But everyone loved it. The taste was really good. If I would have slowed down and the end, it would have came out perfect I think. The tallow came out perfect though.
One of the more informative videos I’ve ever seen on brisket and I’ve seen a lot. Love the step by step easy to follow instructions. Didn’t notice you slicing the point opposite direction of the flat. Is that something you do?
Try Smoke Trails BBQ Brisket Rub on your next brisket. You can get it here: www.amazon.com/Smoke-Trails-BBQ-BRISKET-Brisket/dp/B0CBY1DB1F?maas=maas_adg_FD8A77754091229A1818F9E4E8672EB9_afap_abs&ref_=aa_maas&tag=maas
After watching several of your videos I smoked my first brisket last month using the "190 & hold" method. It was a huge success, and every bit of it disappeared at the family picnic.
Thanks for all the tips, theyre unbelievably helpful. In your previous beginner brisket video you finished the brisket in the oven; is that still a good option? Like I just didnt know if there was a reason you didnt do that this time. I have a vertical pit boss propane wood chip smoker and itd be much easier to maintain a constant temp in the oven than the smoker, so if after I wrap it and its done taking on smoke, that would be ideal.
Thanks Steve for this and all your amazing videos! I'm still a newbie when it comes to smoking and haven't committed to buying a real smoker yet. I'm wondering if you have any tips for smoking in a regular gas grill. Thank you!
Love the cooler tip! I let one of my first briskets over cook by placing it straight into a cooler without it resting for that hour minimum. RIP moist brisket
It depends on the temperature at which you pull the brisket. I pull it around 195 if it probes tender and put it straight into the cooler. If I let it go to 200+ it will be overdone
I am literally in the process of smoking a brisket following your last years beginners brisket video. Just wrapped it, and saw this released a few hours ago!
I like the water pan in the fire box, but have you tried placing a water pan in the cook chamber up against the fire box outlet? The more you can fill the firebox outlet with the pan, the more air must be directed around and across the water, stabilizing the incoming heat.
Great videos! On one of your other videos I recall you saying that 190 & hold was a good beginner technique. Pro/con on starting w that vs this method?
Lovely video, lots of great info in there :) and 4 AM pfft, thats too late! I got up at 1 AM :D This is my 3rd brisket, and each one has been cooked on a different kind of smoker. I had a kettle grill for my first one, a traditional charcoal offset for my 2nd and now a pellet grill for this one. And this one is cooking way too fast lol I had to turn it down from 250 to 225. I did not think an 18 lb brisket would cook that fast!
Steve, I tried this method on my pellet grill and the results were great. It was my first brisket & needless to say I was a little worried I'd ruin a $66 dollar piece of meat. Thanks to this video the results were perfect, even my wife liked it. Keep the great videos coming. Oh does my pool filter clogging up with leaves from my neighbours tree count as hardship? Had to lower the level and take apart the pump to get it going again.
Thanks a lot. Just made it today it was super juicy and tender. Definitely surpassed the bend test. I have one question though on my bark was a little hard any tips for next time?
Steve, awesome brisket video, I'm new to smoking and find your videos great help, maybe because we both are Canadian. It's great to see fellow Canadians making great content as sometimes the US ones just aren't as relevant. Man that was quite the storm you had to endure, hardship indeed!!! Keep the great videos coming, and big thanks for your service to our country, my dad was a WW2 RCNVR vet, so from me and him from "stairs" thank-you. Keep the great content coming.
I bought an electric sharpener on the recommendation of ATK. My wife likes to shove my knives down in a pretty ceramic pot thing. I play at being a woodworker so I'm very familiar with *sharp*. This thing doesn't do what I do to chisels and plane blades, but it's worth every penny to spend 2 minutes and be able to shave clean cuts without ragged dangly bits.
Was wondering when you were gona make another one of these. Well done as always Steve. 👍 Also was thinking, as I was watching, about what ended up being the Step 5 Hardship would be a great idea as complimentary to this video. Recipes are always great for beginners but as a beginner it's undoubtable something will go wrong and in those moments where it seems impossible to recover since you don't have experience and knowledge to. And especially with rising prices of meat that can be like 100 bucks down the drain. So had this idea while I was watching, may take a bit more time to do though I think you've covered similar sort of things many years back here and there in other videos. But would be a great time as a companion to this one. Ex: what to do when you get a poorly butchered brisket and/or accidently cut into it really bad yourself, how to deal with a stall that never seems to end, struggling with keeping a consistent heat range, if the brisket starts to burn in some spots, excessive pooling of moisture during cooking, etc. Just a bunch of the little struggles anyone who has already gone through the experience would know how to deal with without even thinking about it. Again great concise video cheers, esp with that Dalmore 12. Hot damn Steve treating yourself. 😉 Idk many men who'd pour a glass of that and want to go work for a entire day instead of lounge in a soft chair while cradling that glass lol. Shows your priorities. 😂
Do you have a maximum recommended time to dry brine? Do you recommend wrapping it in plastic wrap, or truly dry brine uncovered in the fridge? I am putting my brisket on tomorrow night around 6pm and am wondering if I should season tonight, or in the morning. Thanks!!
@@SmokeTrailsBBQ it turned out to be my best brisket yet. The bark was incredible. Thank you for your advice and all of your videos. They have been immensely helpful!!!
Anywhere from 10 to 15 but it really depends. Look for one with a continuous fat cap. Lots of meat, a thick flat, and not a huge amount of exterior fat to trim. And look for good marbling. You can usually see the marbling on the underside of the brisket. If there's lots of little veins of fat interspersed in the muscle that's a good sign. If it's just pure red muscle it's going to be lean.
Do you prefer holding at 150 in the oven or would you expect similar results holding at 150 in the sous vide? Don’t like leaving the gas oven on 16 hours, but I do have a vacuum sealer and sous vide.
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this is a great video, i actually just discovered your channel and noticed the BBQ on the bow trophies behind you. i actually made those herein Calgary. congrats on the trophies, i hope you like them,
@seanrobertshaw1868 awesome! They are so well made. I love them!
So get money back from your butcher.
There are a number of "resources" on the internet regarding how to cook/smoke a brisket. There is none better than you Steve. I keep coming back and using your videos as waypoints along my brisket cook. So, for those of you who agree with me and those of you who have yet to familiarize yourselves with his work....
Because of you, yesterday and over this past weekend I cooked/smoked, according to a dozen people around the table including my wife my best brisket ever.
The secrets are all laid out for you here as an introduction but you must go to his videos on bringing your brisket to 190 degrees and then long, and I mean long resting it at 150 degrees.
Steve,
I followed your instructions exactly.
The day before I trimmed my Costco choice 14.5lb brisket, seasoned it and let it rest overnight in my fridge.
The next day, after letting it temper on my kitchen counter for 30 minutes, put it on my Char Griller 980 (highly recommend it) on the second level with a water pain (water preheated to boiling) and brought it up to 190 degrees in two stages.
First stage low and slow until it stalled, and then bumped the temp and took it off 11 hours later total cook time at 190 degrees.
Not one spritz, nothing (used my meater probe and my thermapen to verify)
Wrapped it in tallow soaked butcher paper - real tightly tucked in.
Let it rest on the counter top for about one hour till it came down to 170 degrees.
Put it in an aluminum tray, added 0.5 cups of water, put a little extra tallow on top of the butcher paper for good luck, sealed it with heavy duty aluminum wrap x 2 and put it in my Masterbuilt smoker at 148 degrees for what turned out to be 20 hours.
Opened it up in front of all my guests and OMG - the juiciest, meteor black, brisket ever - that filled the entire kitchen instantly with the wonder brisket aroma (they should make it as a spray)
Took the butcher paper and squeezed all the tallow on top of the brisket and - we had to put sunglasses on it was so bright and beautiful.
One third of the brisket never made it to the dinner table.
People just kept asking for another and another slice.
Steve, you are amazing.
To all - his videos are essential whether or not you are just doing this to do it or you enjoy the science and chemistry involved - no matter where you are coming from on your brisket journey, Steve is your Sherpa.
Wishes to all for a great day,
David/
I watch a lot of "brisket experiment" channels- And this is something I wish more of them would do. A lot of these guys have been doing experiments for *years*, which is fun to see: but sometimes we just wanna know how you make your briskets now after all this experience
I actually do the 190 and hold method for all my briskets but this video is the method I'd recommend for beginners. I'll probably do an "advanced brisket" video with the latest on how exactly I do my briskets at this time.
Love the thunderstorm part - hell yeah!! We shall stand, and SMOKE!!!
Made my brisket, following yours video on a pellet smoker I was blown away by the results three other families were blown away by the result first time ever making a brisket and this weekend will be my second time. Thank you for this awesome instructional video..
i can't wait to get a trager to do the same!
Did you use a water pan and bump to 300? How was the fatcap rendering?
I swear, every time I smoke a brisket it rains. None of the instructional videos I ever watched included weathering storms while smoking a brisket. They all have pristine beautiful days. I laughed out loud when I saw you had to endure the same hardship and I appreciated your perseverance and humor through it.
Haha so true there's always something!
That’s funny I’m smoking a brisket right now and it’s been fucking DUMPING
Step 1 (00:10): Trim
Step 2 (04:35): Tallow
Step 3 (05:20): Rubbing
Step 4 (08:15): Smoking (times and temps)
Step 5 (12:45): Endure Hardship (optional)
Step 6 (13:15): Wrapping
Step 7 (14:00): Finishing (when to pull)
Step 8 (15:15): Resting
Step 9 (16:00): Slicing
Thanks!
Best brisket trimming video I’ve seen!! Feeling confident for my cook tomorrow night! Thanks for uploading!!
Thanks!
Thanks!
Thanks for your dedicated help. First brisket cook complete and resting overnight for 20 hrs @ 150F. Put everything together learned from your videos and this brisket going to be outstanding! Costco prime brisket, Smoke Trails rub, 8.5 hrs smoke, wrapped 180F and pulled at 195F-ish, and brisket very jiggly before resting. Maintained a clean fire even though temps crept up after adding wood/ charcoal (did not panic!). Would not have been successful without your informative videos. Best of all it was a lot of fun! Keep up the great work and much success to you!
Awesome! I'm glad it helped! Thanks for using my rub
Such a brisket passion, even in a rain storm! It’s rubbing off on me just watching you. Thank you!
Cheers!
Wow! I've watched a ton of brisket videos, but this one takes the cake! 🥩🌧️ This guy didn't just cook a fantastic brisket, he did it right in the middle of a storm! Now that's what I call dedication and an unforgettable experience. Kudos to him!" 🌟🔥
I've been doing the water pan under every one of my Briskets and Chuck Roasts, it works great every time on my Pitboss. The last time I didn't use one, I noticed that the underside of my meat was tough... ever since I've been using water as a barrier it has worked like a charm.
Water pans for the win!
Definitive brisket video. Very thorough. Well done.
Thank you for this - this actually made sense - a lot more than anything else I have watched. Will be smoking a brisket in the next few days fingers crossed - from the UK
Good luck!
Thank you so much. As a Texan (7th generation) ive always felt like i needed to know how to smoke a brisket. Bought a smoker and the night i got it i threw on a brisket at 1a.m. Barely getting sleep, hard work payed off. May have been top 3 briskets I've had. Wish i could share a picture. I had almost half an inch smoke ring
Also, I just used a corse blend of salt and pepper and smoked with misquite pellets
Great video! I love how you actually explain what's in your seasoning. Keep up the great work!
Thanks!
I'd like to see both you and Mad Scientist do a collab series eventually. You guys are the only ones I've modeled my cooking techniques from, and it's always come out extremely good. Equally great channels in my opinion.
Meatchurch is also as good
Chopping hardwood in crocs, a flannel shirt, during a tropical storm, to keep a 14 hour brisket smoke going has gotta be at least top 5 manliest things one can do. 😆
Yea buddy!
Sorry for all the comments but I love that we see the Ghee makes its way into your cook! I REALLY gotta try that this next time!
"This easy smoked brisket recipe is a game-changer! Followed it step by step and nailed it on my first try. The flavor is incredible, and the meat is so tender it practically melts in your mouth. Definitely a recipe worth bookmarking and sharing with fellow BBQ enthusiasts! 🙌🔥 #SmokedBrisket #BBQLove #FirstTrySuccess"
Well done!
Steve, your brisket videos are my absolute favorite! Keep them coming!
Best bbq channel in my opinion.
First time smoking on my new used offset I had a rain storm hit in the desert, when I saw the rain it inspired me
Haha!
The hardship I always endured when first starting out was not giving myself enough time to be sure the brisket would be ready for dinner. I know it's a little longer process, but the "190 and hold" method eliminated a lot of stressing over whether dinner would be ready!
That's why I do it for sure!
Interestingly, I've had trouble with brisket cooking too quickly. I'm also not a morning person. The extended-hold method is perfect for me, and let's me get some much-needed sleep.
Truth! 190 and hold!
So true. I did it twice, never again. Once it cooked too fast and it was resting for over 6 hours. Maybe 8. Not warm enough to keep the jiggle.
What a phenomenal video! Nicely done, Steve.
Awesome way to use the rainstorm to cool the radiant heat from your firebox which often contributes to dry and overcooked meet
Now this is very informative, enjoy your channel and positive attitude. Weather is a factor, I live in Arizona and the 100°F + are difficult to smoke... Keep up the great work Saludos
One of the best explained and presented "how to" videos ive ever seen!!! Good Job! Off topic, but im curious about the guidon in the framed picture behind your right shoulder - next to the Texas sign.
My old army regimental guidon. Kings own calgary regiment
Very good advice, follow these tips and it will indeed insure a very good brisket. I have done amazing cooks and fouled up a few too. Meat quality is essential I have found.
I just tried this with a Wagyu brisket from Snake River Farms. When I pulled the brisket I had 2 probes in the point, one registering 185F and the other 190F. The brisket was pliable but on probing it was definitely not done, exactly as expected. My oven has a Slow Cook -> Deyhydrate setting that allows me to set it to 150F and it actually stays dead-on 150F, so into the oven it went. 13 hours later I took it out, waited an hour for it to come down to 140F (longest hour of my life), then sliced it. OMG I cannot thank you enough. Meltingly-tender brisket, with just enough chew to remind you that you are, in fact, eating meat and not warm butter. I will never make brisket any other way unless you tell us you've found an even better method. My personal preference is for a *little* bit more chew, so next time I'm going to try pulling it off the smoker slightly earlier and taking it out of the oven after "only" 9 or 10 hours.
Your videos are fun to watch! I enjoyed how you said "squeeze the two halves together to show your family the hard work". that was great hahah.
Man, we followed the full recipe and it was great. Thanks!
Awesome!
Great beginner brisket overview
Fairly new to smoking over here in the UK , I'm going to smoke my first brisket this summer so I've subscribed and look forward to learning a lot from your channel 👍
My man. First I'll say a heartfelt thank you for your service. Secondly, thanks for all your great videos. 🇨🇦 Calgary.
It sounds dumb but many other guides don’t talk about slicing at the end and how the ends are literally burnt ends and you may or may not want to serve them. You’ve help up my game a lot. Thanks for this updated video.
Thats why god created chopped beef and BBQ sauce
Another great video. I'm going to try the water pan in the fire box.
Excellent video, thanks mate
Perfect video,thanks! I am a first timer. This is exactly what I needed. 👏🏻❤️👍
How does this guy only have 114k subscribers ? This is arguably in the top 5 of bbq sites (meat church, Jeremy Yoder, chubbs, are all equally great). Keep up the great content and driving bbq forward by testing unique hypotheses
Thank you! Much appreciated!
Thank you! Much appreciated!
Thank you! Much appreciated!
Apologies to Brad for the typo - I meant “Chuds BBQ”
Great video bud!
A vid idea I would really love to see. Especially because of how thorough you tend to expirament. Could you do something like this walk through but as a "Sate of the Brisket 2023" (play on "State of the Art") where annually maybe you do a tutorial on how to make what you would consiser the best tasting brisket using all the things you have learned through your expiraments?
It would be interesting too to see how things wvolve over time, or if there is a way to (outside of just the luck of the draw on meat source) maximize prepping smoking and finishing a brisket to a point it can't be improved on anymore.
Maybe the format could also be expanded to ribs, pork butts, chicken, etc. over time.
I’m from Texas. Can’t believe I just cooked a brisket following a Canadian’s instructions 😮
How'd it turn out?
It came out pretty good. Next time I’ll get it perfect. I meant to put the briskets in around 5 am. But I couldn’t get the fire under control. I got the fire stabilized at 250 around 7am. I ended up short on time. I put it up around 325 after I wrapped them. So end result, one of them came out a little tougher than the other. But everyone loved it. The taste was really good. If I would have slowed down and the end, it would have came out perfect I think. The tallow came out perfect though.
Also, no joke, it rained here all day in Dallas. Kind of like I. Your video
One of the more informative videos I’ve ever seen on brisket and I’ve seen a lot. Love the step by step easy to follow instructions. Didn’t notice you slicing the point opposite direction of the flat. Is that something you do?
i believe thats what he did
Try Smoke Trails BBQ Brisket Rub on your next brisket. You can get it here: www.amazon.com/Smoke-Trails-BBQ-BRISKET-Brisket/dp/B0CBY1DB1F?maas=maas_adg_FD8A77754091229A1818F9E4E8672EB9_afap_abs&ref_=aa_maas&tag=maas
After watching several of your videos I smoked my first brisket last month using the "190 & hold" method. It was a huge success, and every bit of it disappeared at the family picnic.
Lots of helpful info. for this brisket rookie. Thanks.
Cheers bud!
Thanks for the beginner recipe, I'll need to try it out on my first brisket this year.
Thanks for all the tips, theyre unbelievably helpful. In your previous beginner brisket video you finished the brisket in the oven; is that still a good option? Like I just didnt know if there was a reason you didnt do that this time. I have a vertical pit boss propane wood chip smoker and itd be much easier to maintain a constant temp in the oven than the smoker, so if after I wrap it and its done taking on smoke, that would be ideal.
'Step 5' True and absolutely hilarious 🤣🤣🤣
Man your a boss straight to the point.!!! great job!!!!
Thanks Steve for this and all your amazing videos! I'm still a newbie when it comes to smoking and haven't committed to buying a real smoker yet. I'm wondering if you have any tips for smoking in a regular gas grill. Thank you!
Love the cooler tip! I let one of my first briskets over cook by placing it straight into a cooler without it resting for that hour minimum. RIP moist brisket
It depends on the temperature at which you pull the brisket. I pull it around 195 if it probes tender and put it straight into the cooler. If I let it go to 200+ it will be overdone
Best beginner video I've seen. Love how you share the rub and not just say you're using some personal rub. Very good video.
I am literally in the process of smoking a brisket following your last years beginners brisket video.
Just wrapped it, and saw this released a few hours ago!
Man you really be giving the people what we want!!!
I bought a 16lb brisket, trimmed’er down, she’s now a healthy 4 lb’er.
I hope you mean 14 lb'er lol
@@SmokeTrailsBBQ oh no, she’s 4 Lbs 😂😂😂
😅
Lol reminds me I recently tried to butcher a pork butt. Boy I definitely butchered it. Got 10lbs of stew meat and a 2lb roast.
😂😂😂
Hey the hardship part is funny cause I’m doing mine in the rain as well now haha
It happens!
That hardship came quick. I started at 7 and at 12 the AQI jumped to 200. Very accurate video!
Haha!
Put on smoker @ 8am, done by 10pm, put in cosori counter top warmer/ toaster to keep at 145°, ready to serve at noon or dinner at 5:30pm
Well done brother. I am looking forward to learning more.
Love the thunderstorm ha ha!! Excellent video as always!
WSM owner here. Enjoyed the vid and tips especially the hardship part lol!
Glad you enjoyed it!
I like the water pan in the fire box, but have you tried placing a water pan in the cook chamber up against the fire box outlet? The more you can fill the firebox outlet with the pan, the more air must be directed around and across the water, stabilizing the incoming heat.
Thank you
Great videos! On one of your other videos I recall you saying that 190 & hold was a good beginner technique. Pro/con on starting w that vs this method?
The 190 and hold works better if you can figure out a way to accurately hold at 150
Lovely video, lots of great info in there :)
and 4 AM pfft, thats too late! I got up at 1 AM :D
This is my 3rd brisket, and each one has been cooked on a different kind of smoker. I had a kettle grill for my first one, a traditional charcoal offset for my 2nd and now a pellet grill for this one.
And this one is cooking way too fast lol I had to turn it down from 250 to 225. I did not think an 18 lb brisket would cook that fast!
OMG! The “hardship” is real! I had both thunderstorms and raccoon battles on my first brisket cook. Good times!!!
Steve, I tried this method on my pellet grill and the results were great. It was my first brisket & needless to say I was a little worried I'd ruin a $66 dollar piece of meat. Thanks to this video the results were perfect, even my wife liked it. Keep the great videos coming. Oh does my pool filter clogging up with leaves from my neighbours tree count as hardship? Had to lower the level and take apart the pump to get it going again.
Yes that's hardship haha!
Really appreciate your videos your awesome thanks bro
Smoking my first brisket for my birthday in a few weeks. This is the perfect video. So stoked!
How did it turn out ?
@@danielsalgado3982 first one turned out pretty good. Need to work on getting a better bark. The flat was on the dryer side , used it for tacos.
This looks really good just got an offset for my birthday
Omg it thunderstorms EVERY time I smoke something too!
Great video man!
...and for those of us who are retired and you have all the time in the world to cook a brisket, yay us!👏🤣
Great choice of whisky!
Hell yeah, Ardnamurchan is so tasty!
Hope you have the AD 02.22! Tell me you love the Port Charlotte 10 as well
Nice restaurant trim.
Thanks a lot. Just made it today it was super juicy and tender. Definitely surpassed the bend test. I have one question though on my bark was a little hard any tips for next time?
What are your thoughts about peach butcher paper v. Foil crutch v. Wrap?
Steve, awesome brisket video, I'm new to smoking and find your videos great help, maybe because we both are Canadian. It's great to see fellow Canadians making great content as sometimes the US ones just aren't as relevant. Man that was quite the storm you had to endure, hardship indeed!!! Keep the great videos coming, and big thanks for your service to our country, my dad was a WW2 RCNVR vet, so from me and him from "stairs" thank-you. Keep the great content coming.
Thank you Mike I appreciate it!
I bought an electric sharpener on the recommendation of ATK. My wife likes to shove my knives down in a pretty ceramic pot thing. I play at being a woodworker so I'm very familiar with *sharp*. This thing doesn't do what I do to chisels and plane blades, but it's worth every penny to spend 2 minutes and be able to shave clean cuts without ragged dangly bits.
Lol. I love the endure some sort of unexpected hardship part. Isn’t that the truth.
It's 4Am the brisket is on LET'S GOOOOO! Wish me luck 😅
Good luck!
How it turn out man?
@@ninjajin it was phenomenal!
Dalmore is delicious stuff. Great video!
Was wondering when you were gona make another one of these. Well done as always Steve. 👍
Also was thinking, as I was watching, about what ended up being the Step 5 Hardship would be a great idea as complimentary to this video.
Recipes are always great for beginners but as a beginner it's undoubtable something will go wrong and in those moments where it seems impossible to recover since you don't have experience and knowledge to.
And especially with rising prices of meat that can be like 100 bucks down the drain.
So had this idea while I was watching, may take a bit more time to do though I think you've covered similar sort of things many years back here and there in other videos. But would be a great time as a companion to this one.
Ex: what to do when you get a poorly butchered brisket and/or accidently cut into it really bad yourself, how to deal with a stall that never seems to end, struggling with keeping a consistent heat range, if the brisket starts to burn in some spots, excessive pooling of moisture during cooking, etc.
Just a bunch of the little struggles anyone who has already gone through the experience would know how to deal with without even thinking about it.
Again great concise video cheers, esp with that Dalmore 12. Hot damn Steve treating yourself. 😉
Idk many men who'd pour a glass of that and want to go work for a entire day instead of lounge in a soft chair while cradling that glass lol.
Shows your priorities. 😂
Do you have a maximum recommended time to dry brine? Do you recommend wrapping it in plastic wrap, or truly dry brine uncovered in the fridge? I am putting my brisket on tomorrow night around 6pm and am wondering if I should season tonight, or in the morning. Thanks!!
You can season tonight
@@SmokeTrailsBBQ it turned out to be my best brisket yet. The bark was incredible. Thank you for your advice and all of your videos. They have been immensely helpful!!!
Can you direct me to the tagged videos of the alternatives methods? I’m curious about the 190 and hold.
Cook to 195 then hold at 150 for 18-24 hours
That storm was insane!!
What is the ideal size/weight of a brisket when picking at the grocery store?
Would 10-14 lbs be a good rule of thumb to look for?
Anywhere from 10 to 15 but it really depends. Look for one with a continuous fat cap. Lots of meat, a thick flat, and not a huge amount of exterior fat to trim. And look for good marbling. You can usually see the marbling on the underside of the brisket. If there's lots of little veins of fat interspersed in the muscle that's a good sign. If it's just pure red muscle it's going to be lean.
@@SmokeTrailsBBQ thank you
Another great video!
ETA on your own rub? Also any chance you can make a dedicated video on it and why you chose the certain ingredients? Please have bulk sizes!
Do you need to use the aluminum pan during the 2-3 hour final cook (wrapped)??
No it just keeps everything cleaner
Steve, If making this way tomorrow, but it’s for serving a few days later, what’s the best way to reheat?
Easiest way is just reheat covered at 300 in the oven until 150 internal. Should take 2 hours or so.
Opinions on pellet smokers. I’m not confident I can do adequate temp control using logs on offset smoker
Do you prefer holding at 150 in the oven or would you expect similar results holding at 150 in the sous vide? Don’t like leaving the gas oven on 16 hours, but I do have a vacuum sealer and sous vide.
It's similar in a sous vide bag. Only difference is it washes the bark out more.
After wrapping, when you place the brisket back in the smoker, is it fat cap side up or down or does it not matter?
Up to preserve the bark
Great introduction Steve! I still hate trimming brisket tho 😂
Thanks AL!
Any update on when that rub is going to be available?
Month or so