This Texas Style Smoked Brisket Literally Melts In Your Mouth
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- Опубликовано: 19 сен 2024
- Brisket when cooked right is one of those unforgettable cuts of meat that will surely leave you remembering it for a very long time. One of the things I love most about cooking a brisket like this is all the amazing leftovers which I made some very tasty meals out of. If you love brisket as much as I do definitely give this recipe a shot!!
Brisket timeline in smoker:
275 degress for 5-7 hours depending on size of brisket or until internal temp reaches 170 degrees F
wrapped in foil or butcher paper and back in at 275 degrees until internal temp reaches 205 F
keep wrapped and place brisket in cooler for at least 1 1/2 hours and up to 3-4 hours if you can
Pickling liquid: enough for 3 quart size mason jars
2 cups white wine vinegar
3 1/4 cups water
4 tbsp white sugar
1 bay leaf
1 tsp dried chili flakes
1 tsp whole black peppercorns
10 sprigs fresh thyme
10 cloves smashed garlic
1 1/2 tbsp sea salt
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My friends if you want to try some really amazing beef at a very fair price definitely head to my buddy Chris’s website at www.lettherebebeef.com/
Awesome cook! Keep smashing that fridge please! I love looking for new dents lol
Poor fridge
So how much per pound was the brisket?
@@TheRealNormanBates 20.99/lbs
@@TheRealNormanBates brisket used to be a poor man's cut.
The slow cooking makes it tender.
I hope he makes a video for a less expensive brisket.
So I understand butcher paper is the preferred method for cooking a Texas style brisket but like how many of you have that lying around right now? Don’t feel like you absolutely need that to make a good brisket. If you allow it to cook gently and for a long time 10-16 hours and then allow it to rest properly it’s gonna be amazing trust me!!! LOVE YOU ALL!!!
I ordered a roll on Amazon, no problem. It ain't even expensive. Used it a few times so far.
What if you want to cook it in beer or some kind of liquid? Would the butcher paper disolve? Aluminium is the answer
You know I just thought about this and I don’t think I’m alone. I’m sure your wife is concerned for the fridge. Well just an idea, when you get a new fridge, you could sell this glorious one on eBay and get a decent amount of money back because people will wanna buy that fridge knowing it came from you! Also what do you suggest about me cooking a brisket in the oven in my apartment?
I tried butcher paper and aluminum foil and more people liked the texture of the foil one better... smoked it on a pellet grill as well
@@P40gin that’s about as fake as you can get, foil and pellets 🙄
I couldn't stand this guy when I first started seeing his shorts on youtube start popping up on my feed. Now he's like near the top of my list of cooking personalities.
I feel like he hams it up too much for his shorts/tiktoks since the algorithm likes that stuff. I really love his longer vids though and I watch the shorts too.
Same he's incredible
Sam the cooking guy is a good channel if you’ve never seen it
He's come to grow on me, mainly because he's one of the few competent cooks on short form video (
Agreed
That tenderness looks unbelievable.
Was really amazing!
@Christian Hartness really?
@@kbridgeclub nah u can get discounts on it i think.
@@kbridgeclub I mean, it's also like 25 pounds of beef, so
@@thatdudecancook one thing I noticed to help the resting is, if you have a really good cooler, it will actually continue to cook in it. For resting, I leave the cooler lid cracked open to allow the heat and moisture to escape
*Sunny likes the food so much*
the fridge: my time has come
His name is sonny btw not sunny
@@aboodwafasafees2620 both gud
@@BroadcastingCN One's a man's name, the other's a woman's.
I'm a Texan. Love to cook. Seen my share of the best PitMasters. Cooked with the greatest gourmet Chefs in the world and Sonny you are right there! Kick the fridge for me!!!
Lol that “whoo” after whooping the fridge was great
I'm 70 and I truly enjoy cooking and watching you . I also like learning ing with you. You inspire me to cook better even at my age. And you are very nice
As a native Texan I've eaten a lot of brisket. It looks like you did a good job. Brisket is not always a great cut of meat, but cooked correctly, it is a great tasting cut to eat.
My dude I literally just bought a hunk of brisket with no idea what to do with it lol perfect
Is it ready yet :)
@@mrwolf750 my cut was a bit too lean so it was kinda dry, but the recipe was still a winner!!
“Have you seen this guy on RUclips who smoked a brisket?”
“Uhhh, which one?”
“The one who beats the fridge and deploys Sgt. Gilbert for crushed pepper duty”
“Ohhhhhhhh THAT guy”
and that’s why he does it
That dude can really cook
That cook can really dude
That dude can really cook
That cook dude really can
That really dude cook can
That can really dude cook
Let it come down to about 180° **before** going into the cooler. Just leave it wrapped and in the counter. It'll be even more life changing.
You mind sharing your method of cooking the perfect brisket? I’ve only recently jumped into the world of quality smoking, and have yet to hear a clear method for good brisket. So many opinions, so little instructions. I appreciate it either way. Thanks in advance.
@@norfolknwhey4787 check out Mad Scientist BBQ's channel. He's really helpful.
If wrapped in foil the entire rest can be done on the counter or room temperature oven.. in butcher paper, in a cooler but use old towels (fat juice will leak) to absorb moisture/steam that will soften the bark
This dude really can cook!
As a chef living in Texas, born in Greece to a Greek mother and grew up there and in Italy until my teens I know my food and bbq. Been watching you for a few months and love everything you do and how you do it👍 Great job Brother!!!
As someone from Texas who loves central Texas bbq the most, yea you did that justice 🔥 usually I see youtubers not do it this well!
Texas fella here. Nice black bark, real pretty ruby colored smoke ring just under that bark. Lots of fatty moisture. Self aware, humble, and lover of food to smoke it and enjoy it. Nice job on the trademark Texas smoked meat. Love the vids.
That looks awesome, the pickles are a stroke of genius especially the carrot & cauliflower!
Great video sir!
I'm no expert, but I've smoked a few brisket's. IMO, the difference between foil and butcher paper is the oily mess. With foil, the grease seems to spill everywhere, with butcher paper, the grease is somewhat contained. Both foil and butcher paper create awesome brisket.
Haha I love this guy! Not only can he cook but he is entertaining. Big shout out from New Zealand 👍
My family and I enjoy learning about cooking from your channel. We especially enjoy your hatred of your fridge! Awesome stuff man!
I've smoked tons of brisket and I think you did a pretty dang good job. Best tips I can offer: during the trim, remove sharp edges/corners. Heat will flow over the brisket more evenly which will prevent any crispy edges. (2) Rest the brisket on the counter until it comes down to 150ish internal then put it in a 155 degree oven for 12 hours.
The icebox won't stand a chance.
For brisket I usually make a coleslaw with horseradish Mayo, pickles, red and white cabbage. In a toasted bun with a little hot sauce and it’s amazing.
Thank you, Craig !
What a well done and amazing video. You're the man, I really hope you can get a huge following in the millions soon.
It’s cute. You can tell how much you love your brother simply but how involved you want him and how you mention even that he helped with setting up the smoker.
Every time he's in the kitchen the fridge shivers in his timbers...
I would go with yellow mustard as the binder and smoke it with oak/hickory blend. Avoid mesquite as it can become bitter sometimes (yes I live in South Texas and that might be a sin)... also use pink butcher paper at 165 internally. Lastly when putting it in the cooler wrap a bath towel over it and let it rest 2 hours. Before you know it you'll be winning brisket competitions in Texas!
Personally I like to cook it with mesquite wood. I also like to cook it on an offset smoker so I can use chunks instead of pellets. You get a much better smoke ring when you use chucks I have noticed.
Brisket looks juicy as hell! Nice Job!
We wrap it in foil the first 1/2 to 3/4 cook time then take it out of foil and put it directly on the grill. We use mesquite to smoke. Place the juice in the foil to the side off of the grill. When you take brisket off place it back in the foil to rest in ju and wrap again to rest. It makes a pretty pink ring. Yours looks delish!
6:59
Perfect spinning back kick into a Superman punch combo
I can be having the worst day ever, but when you whoop your refrigerators A$& it gets a lot better! You rock dude!
Agreed 😂
Texas smoker here. Don't forget using that foil cooks it faster, it's called the "Texas crutch." If you're gonna rest it don't forget to account for additional temp climb & heat retention, especially with the foil. Overall good job. 👍🏽
I could tell by the reaction to that first bite that the fridge was just gonna get wrecked
Hi Louie! Hey Sonny, your brisket looks killer; we love cooking brisket but love eating it even better!!!! You use dijon as a binder which is what I use, the flavor of dijon and rub on a brisket is , well, oh, go give the fridge one for me! Love you Sonny!
And Louie!
And fridge!!
I made brisket today. I sous vide it for 20 hours. Blow torched it too get a crust and then wrapped in foil with some broth heated if to 185 it was fantastic and perfect. My professionally trained friend said it was perfect
Dude Sonny and Bro, the energy for this guy's was on another level, I had to watch it twice 🔥
Love the videos keep up the great work watching you here in Ireland🇮🇪
Dude, almost perfect! I do exactly the same and have smoked 100s brisket for my restaurant. ONE KEY CHANGE.. On a Traiger, fat side DOWN. The heat from the fire box comes from directly underneath and will burn your meat, so to protect it l, you gotta go fay side down (as recommended by Traiger), and if you want, have a bowl of stock.and apple cider vinegar to steam whilst cooking, but honestly, if your meat is good, you don't need it. The Eski is also a must, love how you put that in it makes a huge difference. Well done young fella!
The ninja chops to the fridge had me hooked from the get go. Now, I’m basting steaks like a mad man. Appreciate that fat / acid combo.
Finally someone else who gets that brisket fat is amazing! I absolutely LOVE my brisket with some yummy, flavorful fat on it 😋🤤 Also, Texan here and this was perfect! 🥰
You are the man sonny!! I can appreciate your hard work and dedication and love for cooking! You've inspired me to cook and try alot of new things! I'm usually the chef for my family to most the time
He really can 👩🍳 cook!
And he really is a dude!
A few pro tips, like he stated you always wanna use butchers paper and not tin foil, just makes a better all around product in the end. Also while smoking it before wrapping spray it down with apple cider vinegar every 30 minutes or so. Also the fat scraps melt them down also and about an hour before finishing your smoking process pour it all over the brisket. Gives it a beautiful sheen after resting and adds that much more flavor to your end product. Also when adding the mustard for the binding agent, go a bit thicker them sonny did here if you want the taste to also shine through in the end better.
The whole reason for posting and I forgot to add it, like he said rest it as long as possible, the pros will actually let it rest over night like a full 8 hours and them reheat it back up while smoking again the next day. Do the same and it'll be 10x better
I just did this yesterday in my Traeger Silverton 620. Excellent. I think Dijon is key to this. Will use it from now on for brisket.
U are a master cook, smoking is cooking and you be on point
Did anyone else got an immediate perpetual smile when he cut it?
Lewis is hilarious. He doesn't want to be on camera.
Haha he really didn’t know he was gonna be involved
@@thatdudecancook I love it lol
Fat and acid… it makes so much sense 🤔 that’ll be a game changer when planning meals!
"I'm personally a big fan of fat..." Me to!!!!!
Too
My wife isn't. That's why she pushes me off nowadays...
@@Maplecook damn 😔
Too
@Y.K’ Thanks.
Always great videos great looking brisket . A few tips
-try to make brisket aerodynamic(save trimmed fat and smoke it to make tallow as your smoking the brisket see below)
-after 3 -4hours of smoking, if bark is formed consider boating instead. And consider spritzing with something like
White vinegar to prevent drying
-remove when all parted of brisket buttery soft...NOT when at temperature
-wrap and place some of that tallow you made earliar in their while to give better flavor.
-do NOT immediately place in cooler. Allow it to cools down first a bit then place. Otherwise can overcook in insulated cooler and can dry out.
Like butter. Thanks man!
We enjoy too sonny, we enjoy too. 👍🏽👍🏽👍🏽
I’m from Kansas City, which we all know is superior bbq to Texas. I can say you did pretty well here. You didn’t really cover it but before you wrapped it looked a little dry. Not sure if you were spritzing. I will spritz once the bark sets till the stall. Once I hit the stall then I either wrap in butcher paper or foil. If I wrap with foil once I hit 195-200 I unwrap to help the bark reset. Spritzing liquid varies between 100% water, to 50-50 water-apple cider vinegar to 50-50 apple juice Apple vinegar.
I generally don’t smoke high grade beef on a pellet. The kiln dried pellets just can’t impart the same smoke flavor as a offset using naturally seasoned wood. If this was a choice brisket I wouldn’t have said anything
Love the bias carrot cuts, that's how I do as well
Listening to the beef drop while having headphones feels like a movie theater experience
Was a nice sound effect!
I Really learned how to cook since i started watching your videos, also Guga's and Nick's. Thank you for your tips and tricks
Love all your videos. Just a few things to offer: (1) when you remove the brisket from the smoker, open the foil and let it cool to 180°F internal *before* you put it in the cooler, otherwise carry-over will overcook it during the rest. (2) definitely let it rest for longer than an hour; several hours in the cooler is best (3) minor suggestion, but fruit woods aren’t the best for Texas style smoke... okay as an accent but post oak and pecan are more traditional...then again on a pellet smoker it probably doesn’t matter too much. (4) believe it or not, the “only” salt and pepper is an old central Texas myth. Actual rub recipes are a closely guarded secret, so when asked, the common refrain is “salt and pepper.” That said, in addition to salt and pepper, you are safe to add some granulated garlic, onion, and celery seed.
thank you, R. S.
When the knife went thru it like butter, ugh. Wish I could try it, looked absolutely amazing
ABSOLUTE BANGER, YOU DONT MISS
I’m from and still reside in TX. Let me say, you’re brisket looks great!!! One suggestion is, once you take your brisket off the smoker, let it rest an hour or so at room temp before you put it in the cooler. Also if you can, rest at least 6 hours, all the way up to 12 hours. Hope you do another one brother!!!
Butcher paper for brisket is your best friend to retain a good bark. Reason for trimming down a brisket is because rub doest stick well to fat. If using a cooler with butcher paper use an old towel to absorb steam/moisture to save bark.. some useful tips.. 👌
I wanna see this guy cook filipino meals like bicol express or sisig, havent ate those for roughly a year now
Yes please, I would 1000% know how to do this 🙏🏻
Nah, we need some Sinigang
Amazing funny guy with loads of common sense and really easy to follow and very clear ways of explaining does and don'ts around recipes 👍
I like how fame hasn’t changed you. There’s another RUclips cook I used to like who went from being a relatable guy to cooking in Rolex’s and filming in his $130k Mercedes from his $500k+ house kitchen
Lol you don’t like growth? I’m sure cooking with a $2000 smoker is very relatable
The background music is 1 of my favorite jams. Love the cooking vids, keep up the great work!
Can you pls tell what is the background music
Pls I bef
I live in Texas and I cook brisket a lot. If it has a melt in your mouth texture then you did it right. I agree with you about the fat. Fat is flavor and if you have to inject it with broth or butter your doing it wrong. I've used foil and butcher paper. I prefer foil on the pellet grills and butcher on the horizontal smoker. Its all preference just keep experimenting and figure out what you like.
I've made plenty of brisket down here in South Texas. Some on offset smokers and some on pellet. You did well.
You know we love you & we’re always in!!
As a Texan I approve of this brisket.
Great video. Full of info, to the point and showing great results. Personally, I wouldn't peel the carrots, only scrub them. Try it, it adds a delicious layer of flavor. And if you like pickled vegetables you need to look into fermentation of them. Fermented beets👍👍Definitely one of my favorites.
Dude you can cook! When I do my brisket I do the butcher paper then once at 205 the wrap in two layers of foil and then wrap in a large beach towel place in cooler and rest for 2 hours. Of course I take separate the point and do burnt ends which as you know is another couple of hours. I enjoy watching you cook and thanks for lots of tips
6:59 that back spinning kick to superman punch ko combo means this brisket is the real deal folks
As a texan i approve
So happy to hear that!
Not a Texan. You do NOT cook brisket that way!!
@@dathanmullen3018 then how do you cook brisket
We used to it don't exactly like that here in Auckland New Zealand st miss moonshine's
Using American Wagyu and all the customers loved it!
When something is so good it makes your eyes roll to the back of your head
Rest it in the cooler...? YES... but I've wrapped it in Butcher Paper and Five Old Bath Towels that I've saved just for this purpose. Then put the whole thing in the cooler and go hang with your guests until it's time to eat. O.M.G.as Sonny always says..! It is SO tender and the juices run out of it. Slice it, put it on a bun and top it with your favorite slaw. Thank you Sonny for all of your videos. 👍😋
I throw a fit and cry like a baby when someone says Tx style BBQ or brisket- there's like 4-5 diff styles of cooking brisket across the state. Panhandle/South Plains use mostly mesquite wood- diff time and temps- the further east/south/ or west you go you use diff woods/times/Temps and even seasonings. BUT this dude Can cook and this brisket looks bad ass
Good job Sonny! Next time, try trimming the fat when it’s still cold. Much easier! Then you can let it come up to room temp afterwards. Love your videos!
So much easier to trim a cold hunk of meat!
I love your channel and you are a great cook. I have some suggestions. The butcher paper wouldn’t save it. You cooked too hot for a pellet grill you want to go 225. You didn’t spritz it. Im also sure you wrapped too late. You were saved by the quality of the meat.
I do believe I could eat my weight in a well cooked, fatty, juicy brisket. Thanks for your videos. You’re a pleasure to watch.
Its not about what others like or do its the way you want to make it and taste good for you and your family im from Kansas city and I try all kinds of new ways to cook bbq
Oh man you will absolutely love that Traeger - it’s a special piece of equipment! Meat looks amazing, can’t wait to try it. Thanks!
They really are. Managed to acquire an old one with the 3 settings switch that had lots of rust and a burned out controller. Replaced it with a PID and refinished the entire exterior. Cost about $250 in parts but the food it produces made it well worth the effort. Plus it is a great convo starter seeing such an old Traeger model.
That brisket looks moist, juicy and delicious!
That fat and acid tip I will keep in my brain pocket book... THANK YOU SIR from Houston, TX
I would just like to add that I separate the point from the flat when I wrap at the stall with pink butcher paper. Then put a temp probe in each. They are quite different pieces of meat and are usually "done" at different times. Otherwise great brisket cook. Oh, and the $16 rubber insulated BBQ gloves from walmart are a game changer!
This site is great for amazing cooking tips and techniques as well as those who dabble in fridge abuse. This dude can cook and does not kink shame!
I watch your videos everyday!
Same
Here are a few tips from Texas guy who smokes a ton. First, you're brisket looked great! I skip the binder, brisket is so fatty, the seasoning really sticks with zero binder. If you have to use foil, do a boat, leaving the top exposed to protect the bark. Once it's tender and at temp, pull off the smoker and let it rest for än hour on the counter... it slows the steaming affect, then in a cooler for at least 2 hours...4 to 5 is better. That's just how I do it... you know if you ask 100 people how to cook a brisket, you will get 100 different answers lol. Enjoy brother, love your channel
Thanks for the editing, we really didn't need another 25 min brisket video...looks great by the way!
Dude! Great to see you expanding and bringing in the Fam!
Hell yeah, that’s a good looking brisket! The pickled veggies look great too!
Enjoyed your commentary on fats and acid! Thank you 😊.
Yes!!!!!!👍🏻👊🏻🤛🏻
When you said Fat and acid...truly my mind was blown. I had to start thinking about my favorite foods. They were ALL fat and acids!
Dude your awesome. I think I just like seeing you beat the fridge up. IDk.
Oh man I love the trager! Got mine 3 years ago and it’s been game over for the meat game ever since, you will even catch me cooking on it in the dead cold of winter!
I love this guy so much
Texas style is all about the smoke. We use mostly mesquite but the competition guys generally win using post oak.
I'm from Texas and have smoked alot of briskets. You did a good job man.