I'm from TEXAS and I get that "brisket hug" every time I smoke a prime brisket for my husband and I. He is from Montana and has never experienced a Texas style brisket until he had mine. He then proceeded to place a ring on my finger....I've been feeding him Texas brisket, beef plate ribs and pulled pork ever since for twenty years here in Montana. I may have left Texas for love, but I will always keep that Texas style BBQ with me. :)
As a South African, BBQ (we call it a braai) is an entrenched part of our national culture. I'm going to be trying this brisket recipe with out SA twist, which would be to add smoked paprika and coriander seeds to the dry rub, and smoke it with chips of rooikraans otherwise known as Port Jackson, an Australian invasive tree species that we've used as a braai wood for a few hundred years now, with a sweet, blue gum and apple smell to it. I'll let you know the results!
BBQ…. This style BBQ anyway…. Originated in Texas. Live fire cooking is worldwide and throughout history…. But this stuff is Texan. Braai is actually pretty close the Texas BBQ, but you can thank Richard King bringing Texas Ranching culture there for that little tidbit. You should always try it the original way before adding other twists.
@@lpburke86 I've been to the King Ranch in Texas many times (all through the '50s and early '60s, and their BBQ'ed open pit brisket is some of the BEST I've ever had...! They use Mesquite down there, where we use mostly Hickory and Oak here in Arkansas but there are some Pecan Farms around here, too!
Excellent job there - looks great. I’ve found that letting the brisket dry brine 12-24 hours in the fridge after seasoning dramatically improves the flavor and moisture level.
Likewise. We season and seal tight in cellophane the afternoon before, take it out in the early AM the following morning after firing up the smoker to temp, then drop it in. We run 250, and it hits the stall in 5-6 hours, depending on the size. The one thing I did really like in this was the paper wrap. I've never done that. I usually just use foil to break the stall. I gotta try that.
What a great video, one of the best "beef brisket instructional videos" on RUclips I have come across. Extremely concise, understandable and right to the point with excellent video production and delivery.
Actually that term, "Pit-Master's Privilege" goes way back in Texas central bbq. Still it's a great tradition! I've been doing Texas bbq for just over 50+ years and my daddy used that term, too!
Great recipe, Suzie! This was my first brisket and it came out delicious. I started early the following day so it finished at 10AM. Fortunately, our electric oven could go down to 150 degrees, so it was able to “rest” until dinner. Love trying out your recipes on the smoker. So simple and come out great every time!
Here's to hoping mine turns out. Had Traeger 575 pro gifted to me and can't stop using it. I think I'm always pulling my brisket off WAAAAAY TO EARLY. I'll definitely let you know. I watched u on the BQQ BRAWL and thought u were AMAZING. SO GLAD L, BEYOND words...to have found ur channel.
Cooked 12.5 pound prime brisket from Sam’s last wk pretty much same Texas style rub mustard binder but cooked it at 275 degrees wrapped it at 160 in butcher paper back on camp chef smoker until meat reached 200 degrees. Let rest in cooler for 2 hrs then sliced. It was very moist and tender tasted great. 4.5 hrs to reach 160 then about 2.5 hours to 200 degree internal temp. Total cook time 7hrs. The higher cook temp of 275 instead of 225 didn’t effect the tenderness or great taste but saved some cooking time. Spritzed a couple of times.
I would hate to be your neighbor all the wonderful smells I would be over for dinner like every night lmao thanks for all of the recipes they are great😁😁
I live in a condo complex here in Montana. Many have never tasted true TEXAS bbq, so I tend to drive them all crazy with my early morning, all day smokes of pork shoulder, beef brisket, beef ribs and pork ribs.
I bought my smoker last year. I used this recipe for my first brisket. Everyone tells me it's the best they've ever had. Getting ready to smoke 3 briskets for this weekend so I needed to watch this video to refresh me. Thank you.
Hmmmm..... that looks fabulous! I've never had one ... in fact, I'm just new to smoking meat. I just got myself a baby Traeger so, I believe that I shall have to put it to work. Maybe not this weekend ... more snow and cold here in the Great White North in Calgary ... but real soon. Thank you Bullochs. You guys are a great team.
Lol I thought the same thing with my first brisket attempt... I was impulsively impatient and tried her Hot n Fast method on the first one - still was very worth the effort but the 2nd time was this slow Texas style and Ho-ly COW! 🤤 I've done 2 more and I'm hooked! Once a month now till I die! 😏 Lol Happy smokin', Folks! 🍺🤠👍
I've watched a few brisket videos today as I just got a smoker. Many others show spraying their brisket every hour for the first part of the cook with apple juice or apple cider (ora combo of both). Can you comment on the reason or benefits of spraying vs not spraying during the first unwrapped part of the cook? Thanks.
Ok, need help...I a brisket that is big and its wider than my smoker. Where would you recommend cutting the brisket in half so that I have two smaller ones? Should I maybe have a butcher cut it?
I believe that may have been due to the fact she was letting the knife cut, rather than putting lots of pressure to cut faster. That's what I did slicing about 5-6 briskets a day minimum. I also worked the pit and made the sides.
Got a brisket on my Traeger right now, 10 hours in. I've watched this video several times, I like it, and this is really my go-to instructional video. It's only my 3rd brisket. Thanks Susie! Your videos are fun, informative, and may I add, Delicious! And I'm using your homemade recipe for The Best Brisket Rub. It's gonna be Grrrrreat!
Used this recipe for my Father's Day cook. Was lights out! Had a few neighbors over... they all said it was better than any bbq place they'd been to around town and we love in the south lol. Thanks for the recipe!
Brisket looks awesome. I would suggest that instead of saying the temp should be 202 and the probe going in like soft butter, I would give a range of temperature of maybe 198-208 and probing like butter. It won't always probe soft at 202. I would also say probing like soft butter is more important than a strict temp.
For people who have never cooked a brisket. Tempeture is a guideline. If it doesn’t feel like butter don’t pull it off just because it feels like butter. Also check multiple spots to ensure it’s all cooked even. Last thing you want is 15 hours on a smoker just to pull it off early
I’m from Texas, and I cook my brisket much the same way but here’s a twist, when it’s time to wrap it, I instead put it in a foil pan, pour your favorite beer over it then cover with foil and finish to about 200 to 205F. Oh man…. The smokey juices left in the pan can be spooned over the sliced brisket. You can forget about needing BBQ sauce. Try it. I think you’ll like it. I usually smoke one for Thanksgiving dinner. It’s always eaten up and gone before the Turkey that was cooked.
I know that OAK is the "wood of choice" for this Texas Brisket, but those of us here in southern Arizona prefer the taste that good ol' MESQUITE brings to the brisket! Since I retired, my brisket days are few & far between (only 2 of us now), but when I get ready to do one, I always come back to this simple but very effective video! Thank You for this!! Living our best La Vida Loca here in south eastern Arizona
My first brisket was a success. I have heard people say that their first was a disaster. I got a flat from Sam's club, seasoned it and packed my patience. It was an 8 lb brisket so it took about 8 hours on a low and slow, and then i let it rest for an hour, sliced it, and it was juicy and flavorful. I admit I did sn injection, but that helped keep it moist and flavorful! Good job on the Texas brisket!
😃😃😃I absolutely love your channel.❤️❤️❤️ I can’t wait until my cooking channel can grow like your’s. Cooking is so therapeutic. Another great video. 🌟🌟🌟🌟
Thanks Hey Grill Hey from MS. This is our third time smoking brisket, using this video. We are having smoked brisket this Labor Day. Best brisket ever!!!
Just found your channel. I love it! 👍👌I've been running a bbq business in south Texas for 23 years. I've been competing in smoke offs for 17 of those years as well.
Because she cooked it fat cap up. You need to protect your meat which is why most people cook fat cap down. Then flip it after the wrap so the meat can cook in the juices it creates the rest of the way. It is possible that the pellet smoker she is using doesn't maintain any type of moisture in the environment as well, but that's just a guess.
@@vgk1nka1dx This is just my opinion. There is no hard and fast rule of fat cap up vs. fat cap down. It depends on the direction of the heat based on the type of smoker used. For smokers that heat more toward the top of the cooking chamber (usually the horizontal types), fat cap up. For those that have it from the bottom (usually the vertical types), fat cap down. Hers is a pellet smoker, and those all have the heat from the bottom so it should have been fat cap down the whole time in my opinion.
does this get the flavor into the meat itself? When I get brisket from some of my local BBQ places the brisket is always bland. Yours looks delicious though.
You use the thickest part of the point to judge temperature not the flat? I've always heard everybody say use the flat but I always wondered if the point would be better?
I thought the same thing. 165°at the thickest part of the flat. If you go with the point you would dry out the flat. BUT! her brisket looked very moist.
Please try separating the point from the flat properly so you don't have any overlap. Cutting straight down near the middle means that you'll always have part of the meat cut with the grain, which is what you don't want!
I don't really understand the name of your channel and your branding.But.... I find you instruction lucid and with clarity. What does Hey Grill Hey mean?
Hey Susie... Just ordered my smoker and can't wait to start using it. Just a random question. Noticed that you have the deflector plate wrapped in aluminum foil probably for ease of clean. But do you put holes into the foil or just leave as is. Seen others do this both ways so the flame can get through from the slide and grill. Thoughts?
Hey mate, the whole point of the deflector plate it to redirect the heat and smoke around the sides of smoker so you cook the meat evenly. For these long, slow cooks you don’t want any flames coming in contact with the meat, so there is not need to put holes in the al foil. However, if you were going to use the smoker to sear steaks for example at 400+ degrees, you’ll want to remove the deflector plate so you can cook it using direct heat. Hopefully that helps
I wrap a little prettier lol. Doesn’t matter but ya. And no after 165 ya ain’t getting more smoke especially through two layers of paper. After you wrap you’re just trying to reach internal temp. Love your vids. I’m just giving my opinion/thoughts.
Thanks for helping make up my mind for this weekend's cook. Choices were prime brisket or pulled pork. After watching the video, it's going to be brisket. I'm trying not to drool over your burnt ends.
you did it backwards fat cap down on smoker fat cap up during the wrap and resting period-- It always amazes me how many youtube videos on BBQ are wrong-- i explain how to cook a brisket in about one minute... I will put my brisket up against anyones and you finish it in the oven after the smoke why waste pellets and smoke when the meat is wrapped LOL !!
I get great bark on my old weber kettle. The pellet grills just don’t put out enough smoke for a mean smoke ring and bark. My cooks you can see a perfect 1/4” smoke ring and bullet proof bark.
I can never remember what side is the fat side after i wrap it. I think ill mark the butcher paper with a pencil this time so i dont have to unwrap it and check. Maybe ill drink less beer too.
I'm from TEXAS and I get that "brisket hug" every time I smoke a prime brisket for my husband and I. He is from Montana and has never experienced a Texas style brisket until he had mine. He then proceeded to place a ring on my finger....I've been feeding him Texas brisket, beef plate ribs and pulled pork ever since for twenty years here in Montana. I may have left Texas for love, but I will always keep that Texas style BBQ with me. :)
So sweet.
I remember your comment every time I smoke a brisket. The hug is the ultimate evidence the brisket tastes awesome ! Cheers 🎉
As a South African, BBQ (we call it a braai) is an entrenched part of our national culture. I'm going to be trying this brisket recipe with out SA twist, which would be to add smoked paprika and coriander seeds to the dry rub, and smoke it with chips of rooikraans otherwise known as Port Jackson, an Australian invasive tree species that we've used as a braai wood for a few hundred years now, with a sweet, blue gum and apple smell to it. I'll let you know the results!
BBQ…. This style BBQ anyway…. Originated in Texas. Live fire cooking is worldwide and throughout history…. But this stuff is Texan. Braai is actually pretty close the Texas BBQ, but you can thank Richard King bringing Texas Ranching culture there for that little tidbit. You should always try it the original way before adding other twists.
Curious how the brisket turned out?
What were the results?
@@eddiekoloMe too,paprika might have been the wrong move. SALT AND PEPPER will surely be yhe best for beginners
@@lpburke86 I've been to the King Ranch in Texas many times (all through the '50s and early '60s, and their BBQ'ed open pit brisket is some of the BEST I've ever had...! They use Mesquite down there, where we use mostly Hickory and Oak here in Arkansas but there are some Pecan Farms around here, too!
Excellent job there - looks great. I’ve found that letting the brisket dry brine 12-24 hours in the fridge after seasoning dramatically improves the flavor and moisture level.
Likewise. We season and seal tight in cellophane the afternoon before, take it out in the early AM the following morning after firing up the smoker to temp, then drop it in. We run 250, and it hits the stall in 5-6 hours, depending on the size. The one thing I did really like in this was the paper wrap. I've never done that. I usually just use foil to break the stall. I gotta try that.
What a great video, one of the best "beef brisket instructional videos" on RUclips I have come across. Extremely concise, understandable and right to the point with excellent video production and delivery.
That brisket is dry LMFAO
The way she sawed through it,and the burnt ends were really dry
I was just thinking that. The flat looked dryer than the Mojave.
She didn't spritz it well, thats y
Fat cap down not up--The fat cap protects the meat and keeps the meat from drying out
@@dearaji1 I didn't even catch that--That would have made a big difference
"Pit-master's Privilege"? Somebody has been watching the BBQ Pit Boys. LOL! Awesome looking brisket by the way.
It's an oldschool saying, they didn't invent it. Most say it :) You used to have a beer-cooler master too. Making sure all beers stayed cool.
Actually that term, "Pit-Master's Privilege" goes way back in Texas central bbq. Still it's a great tradition! I've been doing Texas bbq for just over 50+ years and my daddy used that term, too!
Where is the coarse black pepper?!
Nice cheat with the pellet smoker. Makes taking a nap instead of watching the fire a breeze!
Never seen a flat slice directly across. Usually at a 45.
Bites that burnt end... immediately hugs wife. Correct course of action.
My wife refuses to use the smoker because she likes my cooking.
Great recipe, Suzie! This was my first brisket and it came out delicious. I started early the following day so it finished at 10AM. Fortunately, our electric oven could go down to 150 degrees, so it was able to “rest” until dinner. Love trying out your recipes on the smoker. So simple and come out great every time!
Here's to hoping mine turns out. Had Traeger 575 pro gifted to me and can't stop using it. I think I'm always pulling my brisket off WAAAAAY TO EARLY. I'll definitely let you know. I watched u on the BQQ BRAWL and thought u were AMAZING. SO GLAD L, BEYOND words...to have found ur channel.
The sandals with socks tho...
I'm from Texas and I will make you homemade tortillas, and pico de gallo, if you invite me over because that brisket, looks yummie.
Cooked 12.5 pound prime brisket from Sam’s last wk pretty much same Texas style rub mustard binder but cooked it at 275 degrees wrapped it at 160 in butcher paper back on camp chef smoker until meat reached 200 degrees. Let rest in cooler for 2 hrs then sliced. It was very moist and tender tasted great. 4.5 hrs to reach 160 then about 2.5 hours to 200 degree internal temp. Total cook time 7hrs. The higher cook temp of 275 instead of 225 didn’t effect the tenderness or great taste but saved some cooking time. Spritzed a couple of times.
meat looked dry....but better than mine....i am still learning
سلام جهد كبير جدا من خلال لدكوب تستحقين المشاهدة وللمزيد المرجو منك تفسير كتابي بالعربي لزيادة المشاهدين لفهمنا
You do a great job! Love to watch you cook. However, please buy a brisket knife. They’re wonderful!
Is it a clapper thou?
I would hate to be your neighbor all the wonderful smells I would be over for dinner like every night lmao thanks for all of the recipes they are great😁😁
I live in a condo complex here in Montana. Many have never tasted true TEXAS bbq, so I tend to drive them all crazy with my early morning, all day smokes of pork shoulder, beef brisket, beef ribs and pork ribs.
I bought my smoker last year. I used this recipe for my first brisket. Everyone tells me it's the best they've ever had. Getting ready to smoke 3 briskets for this weekend so I needed to watch this video to refresh me. Thank you.
"Pitmasters Privilage" huh? Shout out to BBQ boys channel
Hmmmm..... that looks fabulous! I've never had one ... in fact, I'm just new to smoking meat. I just got myself a baby Traeger so, I believe that I shall have to put it to work. Maybe not this weekend ... more snow and cold here in the Great White North in Calgary ... but real soon. Thank you Bullochs. You guys are a great team.
New to smoking. I am getting ready to smoke my first brisket. Just watched your video. So, it’s on you if I fail! LOL!! Thanks for all the info.
She has many excellent recipes to follow!
Lol I thought the same thing with my first brisket attempt... I was impulsively impatient and tried her Hot n Fast method on the first one - still was very worth the effort but the 2nd time was this slow Texas style and Ho-ly COW! 🤤
I've done 2 more and I'm hooked! Once a month now till I die! 😏 Lol
Happy smokin', Folks! 🍺🤠👍
I've watched a few brisket videos today as I just got a smoker. Many others show spraying their brisket every hour for the first part of the cook with apple juice or apple cider (ora combo of both). Can you comment on the reason or benefits of spraying vs not spraying during the first unwrapped part of the cook? Thanks.
Spraying will just add to the flavor and keep it moist
you do not need to spray i just cooked one last week been doing it 20 years-
@@ammar2595 wrong it actually can wash off the seasons that everyone calls bark at the end of the cook-
Beef is a sweet meat and the acid in your spray (notice all the recommended sprays are acid based) will compliment more taste buds.
Sorry but when you showed the 2nd Brisket already in the smoker, it was Fat Side Down from the beginning. You're cooking them that way, don't lie.
Nice plating....... FYI probe the flat not the point. Thickest part of the flat will take the longest to get tender.......
Yes your brisket is beautiful haha.
I have to go buy smoker grill.
Ok, need help...I a brisket that is big and its wider than my smoker. Where would you recommend cutting the brisket in half so that I have two smaller ones? Should I maybe have a butcher cut it?
Man, wish I would have saw this video before I tried to smoke a brisket.
mine ended up tasting like pickles.
Look how tough it was to cut. “Pit master privilege” better watch out. You don’t don’t want a lawsuit on your hands.
I believe that may have been due to the fact she was letting the knife cut, rather than putting lots of pressure to cut faster. That's what I did slicing about 5-6 briskets a day minimum. I also worked the pit and made the sides.
Nah... the phrase is not copyrighted. Sorry bud 😂
Got a brisket on my Traeger right now, 10 hours in. I've watched this video several times, I like it, and this is really my go-to instructional video. It's only my 3rd brisket. Thanks Susie! Your videos are fun, informative, and may I add, Delicious! And I'm using your homemade recipe for The Best Brisket Rub. It's gonna be Grrrrreat!
Awesome! I'll bet it turns out incredible!!
Used this recipe for my Father's Day cook. Was lights out! Had a few neighbors over... they all said it was better than any bbq place they'd been to around town and we love in the south lol. Thanks for the recipe!
The “brisket” hug 😆
I tried this I let cook for 18 hours let it rest for 2 hours absolutely awesome
Brisket looks awesome. I would suggest that instead of saying the temp should be 202 and the probe going in like soft butter, I would give a range of temperature of maybe 198-208 and probing like butter. It won't always probe soft at 202. I would also say probing like soft butter is more important than a strict temp.
Hey dummy, it's her video she can say what ever she wants..
@@houstoncalderon . Paul is right. You're the dummy.
For people who have never cooked a brisket. Tempeture is a guideline. If it doesn’t feel like butter don’t pull it off just because it feels like butter. Also check multiple spots to ensure it’s all cooked even. Last thing you want is 15 hours on a smoker just to pull it off early
You're brisket came out beautiful but I think you used the wrong knife lol
Coldspring Texas. Roger That
Nothing beats having a cute wife that can cook.
This video makes me wish that it’s still summer
I’m from Texas, and I cook my brisket much the same way but here’s a twist, when it’s time to wrap it, I instead put it in a foil pan, pour your favorite beer over it then cover with foil and finish to about 200 to 205F. Oh man…. The smokey juices left in the pan can be spooned over the sliced brisket. You can forget about needing BBQ sauce. Try it. I think you’ll like it. I usually smoke one for Thanksgiving dinner. It’s always eaten up and gone before the Turkey that was cooked.
Can't wait to add your twist! Planning another brisket in a couple weeks... Mouth is already waterin! 🤤 🍺🤠👍
Nice Work Great Video thank you for the tips... I'm Selling Brisket in Highland Village Texas
You have the best reverse sear tri tip, and the best brine chicken, and now I picked up a wagyu brisket and I immediately came here for pointers
I know that OAK is the "wood of choice" for this Texas Brisket, but those of us here in southern Arizona prefer the taste that good ol' MESQUITE brings to the brisket!
Since I retired, my brisket days are few & far between (only 2 of us now), but when I get ready to do one, I always come back to this simple but very effective video!
Thank You for this!!
Living our best La Vida Loca here in south eastern Arizona
Thanks for your tips. Made a perfect brisket on my first time because of you! Now I am doing it again years later and knew right were to turn!
"... fat side down"
--> unwraps brisket again. 😬
My first brisket was a success. I have heard people say that their first was a disaster. I got a flat from Sam's club, seasoned it and packed my patience. It was an 8 lb brisket so it took about 8 hours on a low and slow, and then i let it rest for an hour, sliced it, and it was juicy and flavorful. I admit I did sn injection, but that helped keep it moist and flavorful! Good job on the Texas brisket!
Gotta say, every recipe you guys have is amazing. Made one for the first time last night and it turned out incredibly delicious
😃😃😃I absolutely love your channel.❤️❤️❤️ I can’t wait until my cooking channel can grow like your’s. Cooking is so therapeutic. Another great video. 🌟🌟🌟🌟
Her husband is one lucky man!!!!!! We should clone her lol
Respect for a woman who can handle an oversized piece of meat. Beautiful. This will be my first brisket recipe on my new Rec Tec. Subbed and thanks.
Thanks Hey Grill Hey from MS. This is our third time smoking brisket, using this video. We are having smoked brisket this Labor Day. Best brisket ever!!!
Great looking brisket..... resting in the cooler is a great trick
Love seeing a fellow woman in the BBQ world! I just cooked a brisket myself and wish I had that XL cutting board!
Subbed! Looking forward to more content :)
I watch Chef Tom from ATBQ.. his brisket is more softer. Well done and Kudos..
Just found your channel. I love it! 👍👌I've been running a bbq business in south Texas for 23 years. I've been competing in smoke offs for 17 of those years as well.
Did mine exactly like this using her homemade rub. It turned out the best brisket I ever had. So tender and juicy including the flat!
Looks tough and dry on the flat
Because she cooked it fat cap up. You need to protect your meat which is why most people cook fat cap down. Then flip it after the wrap so the meat can cook in the juices it creates the rest of the way. It is possible that the pellet smoker she is using doesn't maintain any type of moisture in the environment as well, but that's just a guess.
But I bet that it tastes really delicious.
@@vgk1nka1dx This is just my opinion. There is no hard and fast rule of fat cap up vs. fat cap down. It depends on the direction of the heat based on the type of smoker used. For smokers that heat more toward the top of the cooking chamber (usually the horizontal types), fat cap up. For those that have it from the bottom (usually the vertical types), fat cap down. Hers is a pellet smoker, and those all have the heat from the bottom so it should have been fat cap down the whole time in my opinion.
does this get the flavor into the meat itself? When I get brisket from some of my local BBQ places the brisket is always bland. Yours looks delicious though.
This brisket has a ton of flavor!
The most precise brisket tips I've seen so far.thank you grill girl
Just followed this video and got my first ever brisket with great results.
You use the thickest part of the point to judge temperature not the flat?
I've always heard everybody say use the flat but I always wondered if the point would be better?
Definitely want to probe test the flat....
I thought the same thing. 165°at the thickest part of the flat. If you go with the point you would dry out the flat. BUT! her brisket looked very moist.
I've always used the point and never had a problem with the flat being dry.
Learned a lot from this video. Followed it and WoWed our friends with it. What wood do you recommend?
Post oak if you can find it!
I like to use granulated garlic instead of garlic powder. still 2 TBL ?
Someone is a lucky hubby.
Please try separating the point from the flat properly so you don't have any overlap. Cutting straight down near the middle means that you'll always have part of the meat cut with the grain, which is what you don't want!
That hug is everything I fell in love with my wife's cooking and my wife of course
I don't really understand the name of your channel and your branding.But.... I find you instruction lucid and with clarity. What does Hey Grill Hey mean?
Hey Susie... Just ordered my smoker and can't wait to start using it. Just a random question. Noticed that you have the deflector plate wrapped in aluminum foil probably for ease of clean. But do you put holes into the foil or just leave as is. Seen others do this both ways so the flame can get through from the slide and grill. Thoughts?
Great question. Wish someone who's experienced can answer this.
Hey mate, the whole point of the deflector plate it to redirect the heat and smoke around the sides of smoker so you cook the meat evenly. For these long, slow cooks you don’t want any flames coming in contact with the meat, so there is not need to put holes in the al foil. However, if you were going to use the smoker to sear steaks for example at 400+ degrees, you’ll want to remove the deflector plate so you can cook it using direct heat. Hopefully that helps
I believe it's called BARK, not crust?......Texas smoker.
Never understood why people cook or handle raw meat with jewlery on
hey girl!! you can grill!! great job!!
Was debating between that smoker or the weber. How is that treating you guys?
Hey Susie is your butcher paper available through the My Sauces, Rubs and Merch link ? I really want that butcher paper.
I wrap a little prettier lol. Doesn’t matter but ya. And no after 165 ya ain’t getting more smoke especially through two layers of paper. After you wrap you’re just trying to reach internal temp. Love your vids. I’m just giving my opinion/thoughts.
Thanks for helping make up my mind for this weekend's cook. Choices were prime brisket or pulled pork. After watching the video, it's going to be brisket. I'm trying not to drool over your burnt ends.
Where's the yellow mustard!? Lol great video tho!
you did it backwards fat cap down on smoker fat cap up during the wrap and resting period-- It always amazes me how many youtube videos on BBQ are wrong-- i explain how to cook a brisket in about one minute... I will put my brisket up against anyones and you finish it in the oven after the smoke why waste pellets and smoke when the meat is wrapped LOL !!
Susie…..wait a minute, please! When exactly do you change direction of the cut? & What exactly happens to the fat? Thanks in advance for you reply.
Todd hit the jackpot!
*I'm making this tomorrow! Super excited!*
That was great - I am going to try it!
You made that very simple.
I think Todd out-punted his coverage.
Subscribed! I’ve watch a ton of videos, yours is the first I enjoyed watching and I learned something in each edited segment. Wow! Subscribed!
she is smoking Hot
Todd is the man!
Haha brisket hug!! Love this recipe and thanks for the video! My husband and I love your cooking videos and recipes!
Now I’m craving brisket 🤤, looks so delicious!
I was hook at brisket! I would love to see you take on pastrami.
That looks awesome! I really regret going vegan now. Lol.
Bark could have been better with a stick burner. It did look very juicy though. Nice job.
I get great bark on my old weber kettle. The pellet grills just don’t put out enough smoke for a mean smoke ring and bark. My cooks you can see a perfect 1/4” smoke ring and bullet proof bark.
I have been following your recipes for years! Y’all are awesome!
Thank you so much!
I can never remember what side is the fat side after i wrap it. I think ill mark the butcher paper with a pencil this time so i dont have to unwrap it and check. Maybe ill drink less beer too.
13:08 the Pitmaster privilege, I like that. Years ago I coined the phrase, the chefs prerogative.
Happy brisket to you as well!!
8 hrs on a stick burner just now. Oklahoma Joe, 17 lb brisket.
Todd is lucky man. If you make delicious cookies to I might be jealous. 😛
What temp was the grill the whole time?
225
Why flip after wrap? I'm newbie and curious
Thank you for sharing! always a treat to watch your how to videos!
Classic brisket recipe & technique! Love it!
What was your smoke setting on the woodwind?
Did my first brisket. Thank you it turned out perfect. A really big hit!!!