I am a beginner smoker, and I really like your simple, step-by-step demonstrations. I have a 22 lb. prime brisket to cook for Labor Day and appreciate your timing tips. Thank you.
I am thinking of making a brisket for the first time so this video is great and at the right time. Looks very delicious and juicy. Have a wonderful day.
The best, simple, easy to follow video I've ever seen on brisket. Soooo many others overcomplicate this cut of meat. I did it jut as you suggested and it turned out amazing!!!! I love all your videos - so well done, so easy. Keep up the awesome content.
Great video, Susie. I was amazed at how great a brisket tasted when I did my first one. There are lots of tips and tricks on this one that I will use on my next cook
Here's a tip you should relay to brisket beginners, only slice what you eat. Leftover brisket should not be sliced. That will dry out. If you leave what's left unsliced, it will maintain most of its juices. The biggest mistake everyone makes with brisket is they slice the entire brisket. Then, when they want leftover brisket, it's dried out.
@@mitchbandalan9450 what I like to do is cut however many slices you want fresh out of the fridge when it's cold then heat up the slices in a pan on low-medium heat. If you have beef tallow on hand throw a little of that in the pan first. I don't like heating up big pieces of brisket because you risk drying it out.
@mitchbandalan9450 I do too. I use my trimmings in the smoker to make my own smoked tallow. Then pour it on the brisket when I wrap in butcher paper and finish the cook. And let rest in 150 warmer oven for 6 to 8 hours.
Nice video! Keeps it simple yet covers everything you need to have a great cook. Takes all the intimidation out of it. Hope my next one turns out this sweet looking! Thank You for the great content as always!
I used the Hey Grill Hey video to cook my first brisket, turned out Fabulous! I have 2 briskets in my freezer now (got them in sale 😄) and I'm planning to make my father's day dinner with one, my gift to my family. ❤
I have been watching Brisket Trim and Cook videos since 2020. This has to be the Best one I have watched. I have watched World Class Pitt Master like Myron Mixon. I Love how you Do it Best!!! The steps are clear and simple.Thank You! you have gained a new subscriber!!!
That was a very nice video. I've been looking for a starter basic video to get a guy started on briskets and this was perfect. Especially like the fact that you don't have some secret rub that came from Uncle Bob down in Alabama.
I know you referred to this as a simple version of a brisket cook...but in reality, there is no reason to make it any more complicated. Some great tips in this video. Thanks!
Always let your Brisket cool slowly in a cooler or some sort of insulated container! You'll be Amazed in the difference from just standard room temp cooling!
I have an 80 gallon offset and a timberline XL pellet smoker, and regardless of which one I use, I have found it is much less work and produces a better result to use my oven once the brisket is wrapped. It takes much less work and attention, holds a more steady holding temperature, and let you go right from finishing the cook to holding or resting temperature without having to touch or move the brisket. It saves a ton of pellets also. Once the brisket is wrapped, there is no real benefit to keeping it in the smoker, unless the smell of cooking it inside really bothers you.
13:28 I love this video, seems so simple I’m gonna have to try a brisket again. I haven’t had success with brisket yet, mine are too dry. For some reason I have great success smoking everything but brisket. I assume you flipped the meat to fat side down after wrapping, I didn’t catch that in the video.
Great vlog JP. I love Carrbridge. I stayed 20years up in Morayshire and miss all these beautiful places up north. The Morayshire coastline is beautiful too, but I always thought the scenery going up or down the A9 at this time of year is breathtaking. Love to you Sammie and Raven ❤️❤️❤️
Susie, I love how simple you kept this video AND the process of cooking a brisket. It's not rocket science, but so many other BBQ folks like to complicate it. You hit the nail on the head with time and temp being variable depending on the size of brisket, temp of cook, etc... Great job and that brisket looked better than any I've seen on RUclips!
I just tried my THIRD brisket. After the first 2 failures, this one was perfect! Two things I attribute success to? 1) The temperature probe piercing the brisket like it’s butter, and 2) Allowing the brisket AMPLE TIME TO REST in my ‘dedicated’ brisket wrap towel and styrofoam cooler! If you cook it today, plan on eating it TOMORROW! Be patient!
Ok, this 4th of July will be my second attempt at this. So now I re-watched your video (going back and forth), taking notes and I feel ready for this. I have a 11LB packer, untrimmed, that I plan to start smoking at 8pm on Wednesday. The goal is to have this ready by 1pm for our lunch. Wish me luck.
Wow you made it look so simple, I’ve done a few, they turned out fine, still leaning, my smoker is not the best but looking to get a better one. Thank you for the advice 😊
A friend gifted me my first brisket. I have it in the freezer. Was quite nervous but not so much now. Thanks a million for this awesome video. And your hair looks great 👍🏾
Great video! Im going to make my first brisket on the 4th of July. Your video helped me ease my fears. Smoking it on my wood burning smoker, so im excited.
Watched this with my 7 yo son and (almost) 6 yo daughter on Father’s Day and they wanted to leave a quick comment and tell you ‘hi’!!!! Also my daughter LOVES your hair!!! Thanks for helping us work on that perfect brisket!!!
I’ve done a fair amount of grilling and smoking various meats, but I’ve never tried a brisket. I thought your video was outstanding and I will be trying one real soon. Thanks for the tips.
I sliced up my last brisket - just used salt / pepper / garlic combo. Placed in freezer for bout an hour, then vacuum sealed into several pouches. Great for camping - just place pouches in boiling water for a few minutes.
Good video. I've cook dozens since I started and screwed up a lot in the beginning. One of my favorite ways now is to cook fat side up the whole time, foil boat it for a wrap and rest it for approximately fourteen hours in a low temp oven or cambro at 145 degrees. Equipment for a long rest isn't cheap, but if you get heavily into BBQ it's worth it.
Excellent concise brisket video! You almost set the record for the fastest RUclips bbq brisket video, but that still goes to Frank Cox of SmokerBuilder. I’m glad you mentioned taking into account the heat on your smoker coming from the bottom and planning for that. Many people see the famous offset smoker videos (Franklin, etc.) and assume their smoker cooks the same way. However, you forgot to show when you flipped the brisket and when you put it back with the paper what side was down (couldn’t tell for sure if you had flipped in on the smoker before that). Also, interesting that you didn’t add extra tallow before the rest. I guess you wanted to keep it simple. Keep up the great content!👍
Saving this. I had been using brisket for grinding into hamburger at home. Now, I'm getting ready to try my first brisket in a recently purchased Traeger pellet grill. Oh, and in South Texas.
Not a competition guy but I do a fair amount of smoking and enjoy your videos! Biggest advice I give is low snd slow is the tempo and brisket advice is what you said if it doesn’t bend keep looking for a better one to start with but the most important thing is don’t get discouraged and enjoy the craft
Killer brisket! You did a great job of de-mystifying a brisket cook. It's not heroic cooking techniques - it's just smoke, time, and a large dose of patience. Well done!
I’ve done 4 or 5 briskets so far, definitely takes a little trial and error. So worth it in the end. My first one was a nightmare, took way longer than expected and we ate LATE that night, lol. I rest in a cooler at least 4 hours. Really helps everything distribute and keeps things juicy. Thanks!
Did I miss it, you mentioned fat side up then you said you were going to change that up later on in the smoke, when do you flip it? Was that when you wrap it? Thanks you, this looks pretty simple cant wait to try this. Thank you
I love your videos. Just a quick compliment-- Your hair looks beautiful today. Hope I'm not out of line saying that. Now--I can't believe how jucy your brisket is. I've been watching numerous videos, because, today is my first brisket cook. I'm only doing a 9 pounder, but that's ok with me. That's less to cry about, if I screw up. Thanks again for all your great videos. Marc T.
Many a converted vegan may descend on your place after seeing that. Absolutely perfect. I love it that you didn't bury it under a pile of seasonings. For a true beef lover salt & pepper will suffice. Everything else just hides the true flavor. Nice job young lady. Keep it up.
Love the video, three quick questions about a brisket I did last night. This was about my 5th brisket and it turned out fantastic. Here's my question: 1. My point hit 207°, my flat was ~198°. Would you pull off smoker with this range 2. When wrapping in towel after finish, do you remove the brisket from the butcher paper and wrap in a towel or wrap towel around butcher paper Thanks
My first brisket was a total failure. I attempted to use the hot and fast method (don't ask me why) and it was tough and dry. I was so disappointed. To spend good money on a good cut of meat only to mess it up is deflating. I watched your video about 3 times now and I feel ready to try again, this time step by step the way you did it. I think low and slow is key here. Wish me luck.
FINALLY…after all my brisket attempts - we have cracked the code. Thank you we had the most delicious brisket today. One question - I didn’t have juice in the paper wrap as you suggested. Didn’t need it bc it was moist and flavorful - but, wondering why this would be (maybe too hot)? Also, what’s the best way to have day 2 if you want it heated?
Doing my third one in a couple weeks and always wonder how to get burnt ends. This video answered that for me but my other question is does the point and the flat render burnt ends? Im serving for friends in Kansas City where the critics can be tough 😊and i want jaw dropping burnt ends. Great Video im now a subscriber and clicked the notification icon for future videos. Thank You
Susie, I don't have paper to wrap, I use foil and drizzle some tallow on it for the last cook. It has worked out nicely for me. Have you ever used foil?
7:03 Since you're wrapping the brisket, I'm guessing no more smoke will get to the meat, right? If so, would you suggest wrapping the brisket and finishing it in the oven to save pellets or not?
That brisket looks awesome. Is been a while since I've smoked a brisket. I'm thinking I'll make one for my Dad's birthday gathering in a couple weeks. I have an offset all wood smoker. I usually use small logs of apple or cherry wood. Are there any different tips or procedures your have for my smoker vs your pellet smoker? In the past, I wrapped in foil after 6 hours. Is parchment/ butcher paper better for wrapping than foil? If so, why? Thanks!
No, not really! If you're good at managing the fire on your offset, then the cook is basically the same. I like to wrap in butcher paper after the bark is where I like it because it seems to do a better job of protecting that bark than foil does. Foil seals in all the moisture and can really soften the bark.
I smoked a 4lb 7oz Choice flat from Sam's Club on my BGE yesterday. I prepped the meat with a medium layer of Kosher salt the day before and took it out of the fridge two hours before cooking. My plan was the "hot & fast" method. Out of the fridge at 0500, the meat temp was 41 degrees F; two hours later it was 64 degrees F when I started the cook. While the Egg was stabilizing to 280 degrees F (indirect), I added a layer of pepper, garlic powder and celery salt on the meat. I also had a plate of water under the meat and spritzed with apple cider/vinegar water mix every hour and rotated the grill 90 degrees. I was figuring about an hour and change per pound to cook; another hour or so wrapped to 205; then rest for 2-3 hours. One-hour in to the cook the meat was at 150; an hour later it was 170. I sort of panicked and lowered the Egg temp to 210. By three hours into the cook the meat had dropped back to 150. I left it on for another 90 minutes with no change in meat temp, so I wrapped in butcher paper and put it back on the grill. Inside of an hour the meat got to 206 so I pulled it to rest. I let the meat cool at room air to 180 then put it in a cooler for two hours before serving. The meat was at 150 degrees when I unwrapped it. The brisket was overdone, dry and way to salty. The bark was mushy probably due to the spritzing. I thought the bark would set during rest, it didn't. I ended up turning the meat into jerky.
Susie I've been a cowboy camp cook all my life ( I'm 73) . I have learned so much from your videos. Keep it up and thanks
I am a beginner smoker, and I really like your simple, step-by-step demonstrations. I have a 22 lb. prime brisket to cook for Labor Day and appreciate your timing tips. Thank you.
I am thinking of making a brisket for the first time so this video is great and at the right time. Looks very delicious and juicy. Have a wonderful day.
The best, simple, easy to follow video I've ever seen on brisket. Soooo many others overcomplicate this cut of meat. I did it jut as you suggested and it turned out amazing!!!! I love all your videos - so well done, so easy. Keep up the awesome content.
Great video, Susie. I was amazed at how great a brisket tasted when I did my first one. There are lots of tips and tricks on this one that I will use on my next cook
Here's a tip you should relay to brisket beginners, only slice what you eat. Leftover brisket should not be sliced. That will dry out. If you leave what's left unsliced, it will maintain most of its juices. The biggest mistake everyone makes with brisket is they slice the entire brisket. Then, when they want leftover brisket, it's dried out.
How do you reheat leftover brisket?
@@mitchbandalan9450 Sous Vide won’t dry it out.
@@mitchbandalan9450 what I like to do is cut however many slices you want fresh out of the fridge when it's cold then heat up the slices in a pan on low-medium heat. If you have beef tallow on hand throw a little of that in the pan first. I don't like heating up big pieces of brisket because you risk drying it out.
@@sgem119 Perfect. Thats exactly what my wife did when we ate the rest this weekend. We make our own tallow with the trimmings. Love it.
@mitchbandalan9450 I do too. I use my trimmings in the smoker to make my own smoked tallow. Then pour it on the brisket when I wrap in butcher paper and finish the cook. And let rest in 150 warmer oven for 6 to 8 hours.
8:15 A designated brisket towel, great idea! 😄
I bought a really cool insulated brisket bag for this
@@dalewhite3198 Nice!
Nice video! Keeps it simple yet covers everything you need to have a great cook. Takes all the intimidation out of it. Hope my next one turns out this sweet looking! Thank You for the great content as always!
Great step by step video with an explanation of why you are doing what you're doing. Super helpful. Your recipes rock Thank you!
I used the Hey Grill Hey video to cook my first brisket, turned out Fabulous! I have 2 briskets in my freezer now (got them in sale 😄) and I'm planning to make my father's day dinner with one, my gift to my family. ❤
I have been watching Brisket Trim and Cook videos since 2020. This has to be the Best one I have watched. I have watched World Class Pitt Master like Myron Mixon. I Love how you Do it Best!!! The steps are clear and simple.Thank You! you have gained a new subscriber!!!
girl i was so scared for my first brisket. but ya made me feel like i knew what i was doing. i appreciate these vids so much!!! ty ty ! keep it up!!!!
Thanks Susie! Just told my boys that this will be my #1 attempt this summer. Appreciate all your vids, been following since 2018. Love your help!!
This video was right on time! 🙌🏾 Just put a prime brisket on my pellet grill using your instructions. This is by far the easiest video to follow.
Thank you so much! I used this video as a tutorial to make my first brisket and it turned out awesome! You have a new fan!!
That was a very nice video. I've been looking for a starter basic video to get a guy started on briskets and this was perfect. Especially like the fact that you don't have some secret rub that came from Uncle Bob down in Alabama.
Great job again Susie! Youve made me a back yard bbq hero with my friends and family for sure, keep up the fabulous work!
I know you referred to this as a simple version of a brisket cook...but in reality, there is no reason to make it any more complicated. Some great tips in this video. Thanks!
I can't wait to try this again. I screwed up the first 2 I tried to do...but you make it look easy!
Great brisket guide, this is my bbq Achilles heel, I’m going to try this out over the weekend.
Awesome, this is one of the best and easiest ways to cook a brisket, thank you so much for sharing this recipe 🌸.
Always let your Brisket cool slowly in a cooler or some sort of insulated container! You'll be Amazed in the difference from just standard room temp cooling!
Myron Mixon uses a big, thick blanket to rest the meat. Around 4 to 6 hours. Works awesome.
@@martinan6294 Myron will use whatever he can get his hands on! LOL!
I have an 80 gallon offset and a timberline XL pellet smoker, and regardless of which one I use, I have found it is much less work and produces a better result to use my oven once the brisket is wrapped. It takes much less work and attention, holds a more steady holding temperature, and let you go right from finishing the cook to holding or resting temperature without having to touch or move the brisket. It saves a ton of pellets also. Once the brisket is wrapped, there is no real benefit to keeping it in the smoker, unless the smell of cooking it inside really bothers you.
Hey, Susie, Hey! Nicely done! You're fast becoming the "Rachel Ray" of BBQ! [I mean that as a compliment!]
Great video! Thanks for all the info and I’ll be trying it out tomorrow😁
13:28 I love this video, seems so simple I’m gonna have to try a brisket again. I haven’t had success with brisket yet, mine are too dry. For some reason I have great success smoking everything but brisket. I assume you flipped the meat to fat side down after wrapping, I didn’t catch that in the video.
Great vlog JP. I love Carrbridge. I stayed 20years up in Morayshire and miss all these beautiful places up north. The Morayshire coastline is beautiful too, but I always thought the scenery going up or down the A9 at this time of year is breathtaking. Love to you Sammie and Raven ❤️❤️❤️
Susie, I love how simple you kept this video AND the process of cooking a brisket. It's not rocket science, but so many other BBQ folks like to complicate it. You hit the nail on the head with time and temp being variable depending on the size of brisket, temp of cook, etc... Great job and that brisket looked better than any I've seen on RUclips!
Thank you for this video!!! As a brand-new smoker, you alleviated a lot of the stress of smoking brisket.
I just tried my THIRD brisket. After the first 2 failures, this one was perfect! Two things I attribute success to? 1) The temperature probe piercing the brisket like it’s butter, and 2) Allowing the brisket AMPLE TIME TO REST in my ‘dedicated’ brisket wrap towel and styrofoam cooler! If you cook it today, plan on eating it TOMORROW! Be patient!
lOVE YOUR SHOW i HAVE LEARENED SOO MUCH, THANK YOU
Ok, this 4th of July will be my second attempt at this. So now I re-watched your video (going back and forth), taking notes and I feel ready for this. I have a 11LB packer, untrimmed, that I plan to start smoking at 8pm on Wednesday. The goal is to have this ready by 1pm for our lunch. Wish me luck.
Awesome! Love your vids they have really helped me out to be a smoking master. Lol
I’ve used many kinds of smokers, but when I do a pellet smoker, I do it like you and put it on at bedtime. It’s ready to wrap in the morning.
Thank you for your way . I smoke a lot of stuff the 4th is going to be my first full brisket on my pellet smoker i will ref back to your video ty
Wow you made it look so simple, I’ve done a few, they turned out fine, still leaning, my smoker is not the best but looking to get a better one.
Thank you for the advice 😊
A friend gifted me my first brisket. I have it in the freezer. Was quite nervous but not so much now. Thanks a million for this awesome video. And your hair looks great 👍🏾
I ruined a brisket once about 10 years ago. I've refined my cooking since then, but these videos a super useful to beginners
Great video! Im going to make my first brisket on the 4th of July. Your video helped me ease my fears. Smoking it on my wood burning smoker, so im excited.
Great video! It looks delicious. One question, you say start with fat side up. You never mention when you flip it to fat side down. Thanks!
I’m assuming she flips it when she wraps it? Hopefully she’ll correct me if I’m wrong. I doing my first brisket this weekend.
Great video! Maybe the best part of the video 11:19 "The smoker's privilege".
Watched this with my 7 yo son and (almost) 6 yo daughter on Father’s Day and they wanted to leave a quick comment and tell you ‘hi’!!!!
Also my daughter LOVES your hair!!!
Thanks for helping us work on that perfect brisket!!!
Hiiii!!! 🙂
I’ve done a fair amount of grilling and smoking various meats, but I’ve never tried a brisket. I thought your video was outstanding and I will be trying one real soon. Thanks for the tips.
Nice easy instructions. Thanks for sharing.
Great!! Thank you so much. You are a great teacher!! 🌹
Been smoking briskets for 40+ years and I always seem to go back to either Post Oak and/or Hickory, but I like to taste the smoke! lol
excellent tutorial! thank you, you got skillz 🔥
I sliced up my last brisket - just used salt / pepper / garlic combo. Placed in freezer for bout an hour, then vacuum sealed into several pouches. Great for camping - just place pouches in boiling water for a few minutes.
Good video. I've cook dozens since I started and screwed up a lot in the beginning. One of my favorite ways now is to cook fat side up the whole time, foil boat it for a wrap and rest it for approximately fourteen hours in a low temp oven or cambro at 145 degrees. Equipment for a long rest isn't cheap, but if you get heavily into BBQ it's worth it.
Thanks for the video, I just bought a smoker and I am looking forward to making my first brisket!!
Great cook. My mouth is watering!
Excellent concise brisket video! You almost set the record for the fastest RUclips bbq brisket video, but that still goes to Frank Cox of SmokerBuilder. I’m glad you mentioned taking into account the heat on your smoker coming from the bottom and planning for that. Many people see the famous offset smoker videos (Franklin, etc.) and assume their smoker cooks the same way. However, you forgot to show when you flipped the brisket and when you put it back with the paper what side was down (couldn’t tell for sure if you had flipped in on the smoker before that).
Also, interesting that you didn’t add extra tallow before the rest. I guess you wanted to keep it simple.
Keep up the great content!👍
Thx as always! Gonna be a great 4th because of you.
Thanks for this video! Very clear and practical :)
Okay .. I have seasoned my brisket it will go in the pellet smoker at 10 ! So excited updates to come
Taking it off. 12 noon looks amazing now for the rest time. Do you take the paper off to wrap in the towel ?
With your help, I may actually be able to pull this off.
I've learned a lot from your videos. Keep em coming. Thank you.
Especially well done ending. Thumbs up!
Grazie per i suggerimenti...... semplici ed efficaci!!
Solid smoke ring, girl. Nice work 💪🏼
Great job! And yessss…. I have several Brisket Towels 😂😊
Saving this. I had been using brisket for grinding into hamburger at home. Now, I'm getting ready to try my first brisket in a recently purchased Traeger pellet grill. Oh, and in South Texas.
Great instructional video Susie and love seeing your products at the local ACE!
Not a competition guy but I do a fair amount of smoking and enjoy your videos! Biggest advice I give is low snd slow is the tempo and brisket advice is what you said if it doesn’t bend keep looking for a better one to start with but the most important thing is don’t get discouraged and enjoy the craft
Killer brisket! You did a great job of de-mystifying a brisket cook. It's not heroic cooking techniques - it's just smoke, time, and a large dose of patience. Well done!
That is a beautiful brisket
Great video! I learned something new. Thanks!!
Nice,
Thanks..!
BBQ is a big family,
of great people !😊
I smoke during the day and finish in the oven. Usually ~190 just before going in bed, let rest all night and server for Diner next day
@@j.777hemi2 internal temp, I keep it’s stable for 3-5 hours and lower to 160 before serving. Cheers
I’ve done 4 or 5 briskets so far, definitely takes a little trial and error. So worth it in the end. My first one was a nightmare, took way longer than expected and we ate LATE that night, lol. I rest in a cooler at least 4 hours. Really helps everything distribute and keeps things juicy. Thanks!
Looks wonderful!
Work of art ❤
Did I miss it, you mentioned fat side up then you said you were going to change that up later on in the smoke, when do you flip it? Was that when you wrap it? Thanks you, this looks pretty simple cant wait to try this. Thank you
If I decide to flip, it's usually when I wrap it!
Great video. I appreciate your attention to detail.
Cheers 🍻
My first brisket definitely did not turn out like that! Hopefully my second one will be better 😅 Thanks for the tips!
I love your videos. Just a quick compliment-- Your hair looks beautiful today. Hope I'm not out of line saying that. Now--I can't believe how jucy your brisket is. I've been watching numerous videos, because, today is my first brisket cook. I'm only doing a 9 pounder, but that's ok with me. That's less to cry about, if I screw up. Thanks again for all your great videos. Marc T.
her hair and she looks beautiful today, sorrry tod we can't help our self's !
Many a converted vegan may descend on your place after seeing that. Absolutely perfect. I love it that you didn't bury it under a pile of seasonings. For a true beef lover salt & pepper will suffice. Everything else just hides the true flavor. Nice job young lady. Keep it up.
Love this video. Great!
This looks delicious 🔥 Thanks girlie! ❤
Love the video, three quick questions about a brisket I did last night. This was about my 5th brisket and it turned out fantastic. Here's my question:
1. My point hit 207°, my flat was ~198°. Would you pull off smoker with this range
2. When wrapping in towel after finish, do you remove the brisket from the butcher paper and wrap in a towel or wrap towel around butcher paper
Thanks
I would probably pull it.
I leave it wrapped in paper!
This is a great video. Thanks for sharing!! Gonna try
I’m trying this on the weekend. 13:27
awesome looking brisket!
Nice work - Well done!
My first brisket was a total failure. I attempted to use the hot and fast method (don't ask me why) and it was tough and dry. I was so disappointed. To spend good money on a good cut of meat only to mess it up is deflating. I watched your video about 3 times now and I feel ready to try again, this time step by step the way you did it. I think low and slow is key here. Wish me luck.
FINALLY…after all my brisket attempts - we have cracked the code. Thank you we had the most delicious brisket today. One question - I didn’t have juice in the paper wrap as you suggested. Didn’t need it bc it was moist and flavorful - but, wondering why this would be (maybe too hot)? Also, what’s the best way to have day 2 if you want it heated?
The liquid is optional! I like to reheat covered in the oven on the lowest setting or if you have a sous vide, vac seal and use that.
Great information. Thank you.
Doing my third one in a couple weeks and always wonder how to get burnt ends. This video answered that for me but my other question is does the point and the flat render burnt ends?
Im serving for friends in Kansas City where the critics can be tough 😊and i want jaw dropping burnt ends. Great Video im now a subscriber and clicked the notification icon for future videos. Thank You
Burnt ends are typically made from the point!
Susie, I don't have paper to wrap, I use foil and drizzle some tallow on it for the last cook. It has worked out nicely for me. Have you ever used foil?
Yes! Foil works great as well!
@Heygrillhey thanks for getting back to me!
Great Video!
7:03 Since you're wrapping the brisket, I'm guessing no more smoke will get to the meat, right?
If so, would you suggest wrapping the brisket and finishing it in the oven to save pellets or not?
That will work fine! I usually just keep mine on the smoker because it’s already hot but the oven works great after wrapping.
Excellent video. Thanks
Great video, Susie!
Between you and meat church I think I might be ready to pull the trigger lol. Thank you for this and all your videos.
Such a juicy brisket, I’ve done a brisket once, didn’t come out the way I was hoping for, have yet to attempt a second one
That brisket looks awesome. Is been a while since I've smoked a brisket. I'm thinking I'll make one for my Dad's birthday gathering in a couple weeks. I have an offset all wood smoker. I usually use small logs of apple or cherry wood. Are there any different tips or procedures your have for my smoker vs your pellet smoker? In the past, I wrapped in foil after 6 hours. Is parchment/ butcher paper better for wrapping than foil? If so, why? Thanks!
No, not really! If you're good at managing the fire on your offset, then the cook is basically the same. I like to wrap in butcher paper after the bark is where I like it because it seems to do a better job of protecting that bark than foil does. Foil seals in all the moisture and can really soften the bark.
I smoked a 4lb 7oz Choice flat from Sam's Club on my BGE yesterday. I prepped the meat with a medium layer of Kosher salt the day before and took it out of the fridge two hours before cooking. My plan was the "hot & fast" method. Out of the fridge at 0500, the meat temp was 41 degrees F; two hours later it was 64 degrees F when I started the cook. While the Egg was stabilizing to 280 degrees F (indirect), I added a layer of pepper, garlic powder and celery salt on the meat. I also had a plate of water under the meat and spritzed with apple cider/vinegar water mix every hour and rotated the grill 90 degrees. I was figuring about an hour and change per pound to cook; another hour or so wrapped to 205; then rest for 2-3 hours. One-hour in to the cook the meat was at 150; an hour later it was 170. I sort of panicked and lowered the Egg temp to 210. By three hours into the cook the meat had dropped back to 150. I left it on for another 90 minutes with no change in meat temp, so I wrapped in butcher paper and put it back on the grill. Inside of an hour the meat got to 206 so I pulled it to rest. I let the meat cool at room air to 180 then put it in a cooler for two hours before serving. The meat was at 150 degrees when I unwrapped it. The brisket was overdone, dry and way to salty. The bark was mushy probably due to the spritzing. I thought the bark would set during rest, it didn't. I ended up turning the meat into jerky.
Great video. Followed.
Hi , please , try mustard with chiken. If Yours like.
Great video, my only question is after you wrap it and put it back on the grill do you keep the fat side up?
I do!