00:07
can you smell that maybe not yet but we’re about to cook a brisket so let’s get the aado cleaned out and load it up for a smoke for today’s cook we’re going to be using some B&B Hickory lump charcoal and we’re going to get some wood chunks in there of mosquite and some hickory I
00:29
think it makes a really great BL and it’s going to turn out great on this brisket I’ve got this Hopper filled almost all the way to the top we want to make sure for this low and slow cook we don’t run out of any fuel so we’re just taking a few chunks of each I’ve got uh some mosquite here
00:51
I’ve got some chunks of some hickory I put some pieces in the bottom of the hopper that way when the charcoal starts to burn we have a nice even smoke all the way through the cook now that we’ve got our fire lit we’re going to let it burn for the next 20 to 30 minutes before adding the grill
01:10
grates into the grill that way everything is nice and up to temperature before we put the brisket in we’re shooting for about a temperature of 225 oh Texas making me sweat while I work on this brisket Prime Beef Brisket really doesn’t get any better than that and what you want to look for when you’re
01:30
picking out your brisket is really nice marbling if it has marbling on the top that means it’s going to be nice and consistent all the way through the piece of meat what else you want to look for is something that has a nice consistency all the way through that way it Cooks
01:44
evenly you don’t want a flat to be really thin or it’s going to get really tough and dry on that side another thing to look for is the fat cap we’re going to trim this down so that it has a nice consistency of about a quarter of an inch all the way through but you want something to start with there
02:01
before you start trimming your brisket you want to make sure you have a couple sharp knives and keep the brisket as cold as possible the colder the brisket the less chance it’s going to start rendering to the ambient heat and it’s just going to make it much easier to cut
02:16
and safer as well you can see we’ve got a couple things to trim up here and where you really want to start is taking a lot of this fat off there’s nice marbling all the way through this so you don’t need these huge pieces of fat on there some people prefer to leave it it
02:30
they say it’s not worth removing but I really like to get it off of there it makes a much better bite of barbecue but it’s really thick here so we’re going to start by trimming some of this edge off here uh cleaning up some of this um loose pieces that might not survive the
02:45
cook and just going to burn up and then we really want to start to shape it so that it’s aerodynamic don’t be afraid to take a little bit off at a time it’s better than gouging into the meat taking all that precious uh brisket and wasting it but we don’t waste anything here we’re going to actually
03:04
take these trimmings and turn them into the burgers luckily we don’t have to do too much trimming on this but there’s little bits here that I just want to take off that I know are not going to survive the cook it’s just going to be uh little burnt pieces if you don’t take
03:18
them off now like I said this is a prime brisket so it’s going to have a lot of really great marbling in here if you don’t have a prime brisket that’s okay choice is really good too as long as there’s really good Maring there you’re going to have uh a really juicy brisket
03:33
but Prime is definitely the way to go what I’m trying to do now is just make sure we don’t have any areas where when it starts to uh to cook and render down you’re not going to develop any puddles that might uh prevent some of the bark from developing in those areas
04:01
so just trying to keep all the edges nice and smooth and rounded out let’s check out this fat cap it’s kind of hard to tell the consistency of it so where you want to start is on these edges kind of just start pulling away at it if you cut too deep no worries here
04:27
but the best thing to do is a little bit out of time and if you start to see some pink coming through since the fat is transparent you know that uh that’s probably deep enough perfect so what we want to do now is just give this brisket some shape we’ve got it trimmed up and uh we’re just ready to
04:50
give it its final shape we’re going to round off the flat so that it fits onto the smoker we’ll be reusing all of these trimmings to make burgers and we’ll show you how to do that also so I’m just kind of starting up here and I’m going to just kind of Trace out the shape here before I cut into it too
05:11
much Start kind of following that line I know it looks like we’re cutting a lot of this off there’s still going to be plenty of meat here but if we left it this large it’s not going to fit into the smoker all of a sudden it just takes shape and starts to look like a brisket
05:33
the topic you never thought you’d probably hear about is aerodynamics and barbecue we want to give it a rounded shape so that the air flow can flow around it evenly and uh there’s a lot of videos on aerodynamics and barbecue last couple little trims here just rounding out these edges this
05:52
brisket is trimmed up and ready for seasoning we’re ready to start putting a binder on here so that we can get our seasoning to stick and adhere to the brisket and if you’re not a fan of a binder you don’t have to use one but today we’re using some oldfashioned mustard Pro barbecue tip something that
06:11
I constantly forget to do and I make the mistake every single time and it’s really simple start with the backs side that way you don’t season the top and then flip it over and ruin all that hard work start on the bottom trust me it’s going to make it much easier we’re going to take this
06:28
mustard trying to do it with one hand here you don’t have to apply a whole lot but just enough to help that seasoning stick there’s a whole lot of controversy out there on binders personally if you don’t apply too much I don’t think it’s really going to change the flavor of
06:46
your barbecue and pretty much anything could work barbecue sauce olive oil um cooking spray whatever you have on hand is going to be absolutely fine you don’t have to go out of your way to get anything different so with this coated on the back side I’m going to go ahead and get our salt and
07:06
pepper and it’s basically a 50% salt and 50% pepper to volume not by weight this is a huge piece of meat so don’t worry about over seasoning you can’t really go wrong with salt and pepper honestly if there’s another rub that you would prefer to use completely up to you but here in Texas
07:29
or should I say Central Texas we really preferred our salt and pepper after you cook your first brisket I’m sure you’re going to become a little more Texan too and I kind of feel like every single time I cook one my accent just becomes a little thicker this brings up another
07:45
topic when you’re applying your rub I think most people immediately think you rub it on it’s actually the complete opposite you want to apply it generously and Pat it on you don’t want to smear it and pull it you just kind of want to push it into the meat not rub it you want to get all the
08:05
edges do not neglect the edges trust me with the backside done we’re ready to do the top side we’re going to do the same thing here get a little bit of mustard ready for season this brisket is starting to take shape it looks really good we’ve got all of our edges nice and coated and I’ll tell
08:42
you it hasn’t even hit the smoker yet but it’s starting to smell really good we’re ready to get our brisket onto the smoker and I’ve actually raised the temperature a little bit from 225 to 300 since it’s a huge piece of meat it’s really going to drop the the temperature
08:60
once we get it inside of there so you might want to overshoot that a little bit by 250 275 that way when you put it in there it’s not going to drop the temperature too low come on baby brisket I’ve placed the point towards the back it tends to get a little bit warmer towards the back but after a few
09:25
hours we’re going to rotate it this thing’s ready to take a little bit of a nap and start to cook as you can see once the briskets inside the smoker it’s dropped that temperature about 50 to 60° after 3 hours we’ll check back in I’ve got some wagu Tallow in a little cast iron pot
09:46
here we’re going to put it in the smoker so that it gets that Smoky flavor and when we go to wrap the brisket we’re going to pour it on top nothing like a cold drink on a hot Texas day it’s been about 3 3 and 1/2 hours since we’ve checked on our brisket let’s see where things are
10:11
at the saying goes if you’re looking it ain’t cooking so we haven’t even taking a Peak at this thing just been monitoring the temperature making sure not we’re not getting any spikes or any dips but excited to see where this thing is at and that my my friend is exactly what
10:31
you want to see this bark is starting to develop that Tallow is nice and Smokey you know it’s going to be good but let’s grab an internal temperature check in the point here 135 135 140 here in the point the flat 140 145 so things are cooking nice and even all the way through but we’re
11:01
actually shooting for about 165 to 175 before we wrap it and smother in that Tallow we’ll check back in in another hour all right it’s been a few hours since we’ve last checked on the brisket we’ve been holding a steady temperature so let’s check it out and folks that is what you call a
11:23
medor right from barbecue Heaven that bark is nice and developed looking really really really good you can tell the fat is becoming really nice and rendered here on the side it’s looking really good but let’s see where we’re at as far as the temperature is concerned you can tell when I push it in
11:42
it’s really soft and easy 165 we’ve kind of been stalled out here between 160 165 I’d say we’re on the tail end of this stall and if you don’t know what a stall is what it means is the brisket is is releasing a lot of juices as the fat starts to render so as those juices are
12:05
starting to come out of the brisket it’s not allowing the temperature to rise in the brisket so it kind of stalls but the very most important thing that you can do if you run into a stall is absolutely nothing don’t change the temperature don’t take it off don’t even worry about
12:21
it hold your temperature and eventually it’ll pull through a whole 12h hour later and I think we’re ready to check this thing for its final temperature we finally moved past the stall and we should be right around that 165 175° internal temperature let’s see where we’re
12:45
at and that is what you call a barbecue meteorite 172 185 175 we’re right around it’s time to wrap let’s place this onto the butcher paper here with our brisket on the butcher paper we’re going to start smothering it with the smoked wagu Tallow there’s a couple things that the
13:18
wagu Tallow is really going to help with it’s going to help with that Smoky flavor and add to the richness of the brisket the second thing is it’s really going to help soften up this bark that we’ve developed over the last 12 hours so let’s get this wrapped up to start
13:35
I’m just going to fold it over you want to make sure it’s nice and tight and you want to remember which side is up and which side is down that way when you put it back onto the smoker you can keep the cap side or I’m sorry the cap down one fold two folds and for the last one I just fold it back
14:01
underneath itself just like that so that it doesn’t unravel now it’s ready to get back onto the smoker with the brisket wrapped in the butcher paper it’s not going to develop any more bark or any more smoke flavor it’s really about just finishing it off to that internal temperature and letting
14:27
that bark soften up with all that wagu tow it’s been a long day and the hard part of the cook is finally done we’ve got it wrapped up in the smoker ready for its final cook but there’s a couple things that I wanted to talk about number one it’s going to drop a couple
14:45
degrees when you take it out of the smoker to wrap it but don’t worry once you wrap it and get it back onto the smoker it’s going to rise in temperature fairly quickly you can either use a wireless thermometer to monitor that temperature to to get to that 203 205 range or just check it every 35 to 45
15:04
minutes to make sure that you don’t overcook it that’s the key here you don’t want to go any further than that 203 205 where it’s going to get a little tough and rubbery and possibly even dry and once it’s done we’re going to let it rest for a long period of time I like to
15:21
let it rest for as long as we’ve cooked it for so we’re going to let it rest for at least 12 hours the main key here is to not let it dry below 140° but you don’t want it to be too hot so that it doesn’t continue to cook some people like to put it into an ice chest to let
15:37
it rest but tonight we’re going to put it in the oven on the warm setting at 145° with our brisket almost done and ready to get put into the oven to rest we wanted to make a barbecue sauce really great barbecue should never need a barbecue sauce but it doesn’t hurt to
15:56
have a good one on hand and there’s nothing quite like making your own so let’s make a mustard based barbecue sauce and I’ll show you how 34 cup yellow mustard 1/2 cup of honey 1 14 cup of brown sugar 2 tablespoon of ketchup 1 teaspoon of garlic a pinch of cayenne a/ teaspoon of salt and a dash
16:20
of hot sauce to your liking we’re going to let this simmer for about 10 minutes this barbecue sauce is going to be Tangy and sweet but to some it might be liquid gold the moment we’ve all been waiting for the briskets been hanging out in the oven for about the last 12 hours let’s
16:46
check it out one thing I really like to do is just pick it up and it should feel really just Nimble and loose which I can tell just from my fingers that it does this thing is dripping with juices let’s get it opened up I like what I see already man it doesn’t get any better than
17:16
this there’s a couple great indicators that this thing is just going to be tender as can be juices are flowing everywhere and when you go to pick it up it’s just incredibly flexible you know your you’ve cooked a perfect brisket the Final Touch we’re going to take the
17:33
remainder of this smoked wagu Tallow to Top This brisket and give us those money shots tell me this isn’t making your mouth drool looks absolutely amazing and trust me it smells even better before we cut into this brisket which I’m dying to do I wanted to talk a little bit more about that normally
17:60
you’re going to start at the flat and cut across the grain once you get about halfway into the brisket you’ll notice that the fibers start to run in the opposite direction that’s when you’re going to turn the point and start cutting it from that other direction as
18:17
I’ve mentioned you would normally start cutting from one end of the brisket working your way all the way through but we do have other plans for this brisket So today we’re going to start cutting it from the middle and start from there the money shot it absolutely does not
18:37
get any juicier than that as a prime brisket this is what you would want to expect we’ve got a nice smoke ring it’s not as deep as I’d like it to be but I’m sure we’re going to get plenty of smoke flavor you can tell that the fat is properly rendered as it’s nice and moist
18:53
and juicy let’s start cutting it with the brisket cut in half you can ask your guest test if they would prefer the lean or the fatty side and if you’re starting on the lean side you can go ahead and just cut it the way it’s already been started from either side when it comes
19:11
to the point basically you’re going to want to turn it 90° and start cutting it from there starting with the most famous burnt ends this is my absolute favorite bite of the brisket you can tell it’s got that cordion effect going on but if you give it a pull it’s going
19:35
to just fall apart and it’s so tender it’ll wrap up my favorite bite of the brisket let’s cut it some brisket Sushi over the last 24 hours this is the bite I’ve been waiting for so good all you can do is enjoy it absolutely moist incredibly tender it doesn’t get any better than that with
20:10
risk it cutting slices you want to stay nice and consistent of about a eighth of an inch to a quar of an inch and it’s like performing surgery so you want to be very de delicate not to rip the bark away from the brisket so it might take a little bit of awing motion
20:30
here I’ve cut this one here at about a/4 of an inch really good barbecue shouldn’t need any barbecue sauce but personally I think a good barbecue sauce can help cut through some of the richness that you’ll find in something as tender and juicy as this remember that barbecue sauce we
21:16
made now that is a winner right there get started on yours there you have it folks the most delicious brisket that you’ll ever try and you can make it yourself if this is your first time ever making a brisket I know it can be incredibly intimidating and overwhelming but after
21:36
watching this video you’re going to know every step of the process and if you found any value and liked what you saw today be sure to give us a like and follow us because we’re going to have more content just like this
