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How to Smoke a Brisket RIGHT - An Easy Step-By-Step Guide
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Aug 22, 2023
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0:00
There's three things that I judge a good brisket by. What are they? Number one, tenderness. Number two
0:05
smoky flavor. Number three, is it beagle approved? Whether you're a beginner or a seasoned pro
0:12
you're going to learn something in this brisket video on how to do brisket right
0:16
I am gloved up and ready to go we are fixing to do surgery what are we going to do it on a brisket
0:33
if you think these gloves is pretty thick it is 39 degrees so I have me a layer underneath
0:38
folks if I had a nickel for every one of these I'd seen in the last 30 something years of cooking
0:45
I wouldn't have to cook no more and when I started buying brisket to put on the smoker
0:50
I can remember buying some for 13 cents a pound now I'm going to show you as we go through this deal what's all going to happen, but this is a 16 pound packer
1:00
Brisket a whole thing not just a flat not just the cap. It is the whole brisket now
1:06
We're going to trim a bunch of this fat off there But I don't want you to get that fat cap on the back down to plumb nothing
1:12
And we've got to leave some of that on there. Now, a lot of you have probably cooked a lot of brisket
1:17
But stay with me. Whether this is your first one or this is your 9,428th one to put on a smoker
1:24
we're going to have some tips for all of you and some tricks that's going to make this brisket better tasting, more tender
1:30
And it will be the hit of the brisket parade. Yes, it will
1:34
It will be good. The pups love some brisket. They do. Why do I think you need to buy the whole brisket? Well, first of all, you're going to get that
1:47
combination of a good fat to a more leaner cut of meat. But when you buy a flat, you're paying
1:53
more for it. And if you buy a brisket that's untrimmed, you're saving money because you can
1:59
trim a brisket at home. So let's just take some of this off. Not all of it, like I said, just some
2:06
of it. You can see we got a little of that meat, but that's fine. Don't think any of this is going
2:12
to waste because it's not. Mostly too, I like to try to take off anything that's really a shiny
2:18
wet fat. It won't render as quickly down and go through that brisket. So this is a 15 pound brisket
2:25
that I'm going to get a really good 10 to 12 servings out of here. But this thing's going to
2:31
draw up. It's going to shrink. Always figured when I was catering, it's a third of a pound of meat
2:36
and when it's finished per person. If you're chopping this to make taco meat, you know
2:41
brisket makes some great tacos. If you're just slicing this and just have brisket on a plate
2:46
or if you're even, what, getting this all chopped up, putting it back in a skillet
2:50
frying it up a little like carnita, there's so many different uses for it. But hey
2:54
just make sure you cook it right. Well, first I'm going to turn it over, Shan, if that's all right
3:01
And I want to show folks, I'll turn it this way. You can see, really, let me pull it out here where
3:06
you get out. There's a little bit of, like you can just see, grisly meat right here
3:10
and you can see a line that comes back into where there's actually just straight brisket meat
3:17
So I always like to take that and trim it off as well. But also, now we're going to turn it this way and let you look
3:26
See how much thinner that really gets right there than the rest of this
3:29
I like to square this end up just a tad, take this off just a little bit to sort of even that up
3:35
But I want to show you under here how deep that fat goes
3:39
I like to come back in here cut this at an angle and you can sort of peel it out of there that way and then just trim the
3:46
Top right off of it and you can see that we got most of that cleaned up
3:49
So let's move around here to the cap end of this and I want you to see
3:55
This excess of fat that's running here. All that is not going to cook and render down
4:00
Let's take that knife go back in there. You can see we still got fat
4:05
Just pull that a little you can see how that fat cap up here in this big roll
4:10
Just sort of had that all humped up. Well now it'll let that brisket actually lay a little flatter
4:15
But I want you to look right here as well Remember we turned that trim that meat off right there
4:22
We got to do the same to this piece here So we just going to go back in here Trim this up to where we really getting down to fresh good meat right there So folks I would call this trimmed enough for me and ready
4:36
to go. So let's talk about seasoning. You want to season this well. It's a big piece of meat
4:48
So it's going to take a lot of seasoning, but I do like to combine our
4:53
Original seasoning with our mesquite seasoning Folks you can use seasoned salt black pepper garlic powder or you can just use coarse ground black pepper kosher salt and garlic powder
5:06
I really like that. This has a little bit of citrus in it
5:10
That really needs because it sort of helps more of that break down right there
5:14
and going to make it a little more tender. And folks, we are in luck today. The good Lord has blessed us
5:19
Watch the way this seasoning falls. There is no wind. That never happens
5:24
It don't never happen in Oklahoma when you're trying to film. Make sure everybody is covered well
5:31
Give it a good pat. And you see a lot of folks that they'll say
5:36
oh, I need a binding agent that I'm going to put with this to get this to hold the seasoning on the meat
5:42
If this was a really, really tough brisket, I would probably go back and use lime juice and rub it in
5:47
Let it set a little while. Let it soak down in that meat and then go back to it. But some folks are going to put like olive oil on there, avocado oil
5:54
You don't need that. We're going to let this meat set up. Let it draw some of that moisture to it
5:59
Let it suck down there in that meat. Because when you put a binding agent on there or something like mustard, it's hard for that to penetrate
6:05
I love to always season the flat side first. And then when we turn this over, this is the way it will actually go on the grill, fat side up
6:18
Why? When that's cooking, that way them meat juices and that fat juice can penetrate and go down
6:25
It's called osmosis of the fatmosis, I think is what it's called. Fatmosis
6:29
Fatmosis. That way you can get all that seasoning in there. You may think, oh my gosh, that is a lot of seasoning
6:35
And remember, folks, so many times people make mistakes of under seasoning a piece of meat
6:40
especially if it's a great big piece of meat. So make sure you get it seasoned well
6:45
And you're thinking, now we're going to throw it on the fire, right? No. We're going to let it sit on the counter, come to room temperature for about 45 minutes to an hour
6:59
Well, it's time to get the smoke rolling. It is. And today, what am I using
7:04
my favorite smoker of all, our Roughneck Smoker. We teamed up with the good folks at Hasty Bake
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to make a product that is entirely made in the USA. Everything it is. Today, we're going to start
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with a base of Fogo Hardwood Lump Charcoal. And I like to use the stuff that's in the big sack
7:21
because it's bigger chunks. It is. But to that, after them get white hot, and I can't emphasize
7:27
that enough, folks, you need to wait till this smoking wood down here is white hot. I mean
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glow in good. Then when we get that brisket out here and put him on the fire, then we can add
7:38
what smoke we want to go with it, okay? Today I'm going to be teaming up with one of my favorite
7:43
trees that I grew up with. It all happened during the cattle drive days. The cows in South Texas
7:48
would eat the mesquite beans off the trees as they traveled north. They would have deposits
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I think that's what you call them, and the mesquite beans would set in the fermentation
7:57
of the cow manure, and they would sprout. Then once commenced what
8:02
The mesquite tree. Now, folks, we have a lot of them, and I love to use them
8:06
Grilled a lot of steaks with them. Now, if you're just using straight mesquite, it can get a little harsh at times
8:12
But to the mesquite, I am adding my favorite brisket wood to it
8:15
because it really gives that bark a good red deep color that gets into
8:20
and that is just cherry wood. And I really like to use the bigger chunks of stuff
8:24
and I'll split this mesquite down a little to where it'll burn up pretty quick to start out with
8:29
but this is going to last longer. I do not soak it unless I'm using something like them flakes of
8:34
wood something like well it is time to get the beef on the smoker it is and you can see as Shan
8:43
was showing you there a while ago after getting to set that 45 minutes that sort of draws that
8:48
moisture to the top and that season and everything is glistening in the morning light. Remember I
8:52
I told you we going fat side up And I going to set him right here at dead center There a little bit of sizzle going on there which is all right Remember we fat side up and i gonna set him right here at dead center there a little bit of sizzle going on there which is all right remember we fat side up so let go ahead and shut this one
9:06
get her latched down tight and you can see the tension spring that this has got on it so
9:10
then we're adding mesquite and cherry to it and if you'd have put these in there to start
9:15
when we already had this fire going these have been burned up when doing us no good so
9:19
I like to never add the smoke till I'm going to put the meat right on it. And folks, we'll just have to mess with it for just a minute, and I don't mean mess with it in a bad way
9:28
just so I can know exactly how far to have these vents open and that vent back there closed just a little to where I can get that circulation
9:36
We're going to keep an eye on it, get our temperature regulated just right
9:40
You can see the smoke is already starting to come out the back. We're climbing. We're at about 250, so we're going to get pretty close
9:47
I'm going to shut these just a tad. I like to keep it about the 250 range if I can, but a little over that sure ain't going to hurt it
9:54
If you're using just a long grill, like I've cooked a lot of brisket on the Legacy Grill that is made by Hasty Bake
10:01
And remember, that's offset or what we call indirect cooking. I'll have me a big pile of coals on one end and I can then put my smoke there
10:11
But the other end where the brisket is sitting is clean and empty
10:15
But they do have a vent on them too to where you can regulate that heat a little more
10:20
Now if your lids and stuff don't latch completely tight down you have to keep a close eye on that airflow
10:27
To regulate the temperature. That's the only way you can do it for the next four hours
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We're just going to keep an eye on it We want to let that internal temp get right there to about 160 and then we're going to show you some more magic
10:45
Are you wrapping presents
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Yes, I am. I have much presents to wrap. And unlike plastic wrap and a 40-mile-an-hour breeze, things ain't blowing away just yet
11:10
Hang on, you wouldn't see that. You can talk about the breeze, and here it comes
11:15
Well, we've been on about two hours and 40 minutes. Things are a little ahead of schedule here, mostly because that thing seals up so tight
11:26
and that airflow is so good on it. I want you to check right there about the middle of the flat
11:30
It was about 159s. And we're going to go fat side down here
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So you can see the good color that we've already got in there, and that's what we're after
11:42
But before we go any further in this process, we're going to take our rib rub and give it just a little
11:49
shaking of goodness on here. This has a little sweetness to it. We're just going to let that
11:56
set here for just a minute. Let some of that seasoning sort of adhere to that meat, and then
12:01
we're going to get it wrapped up. When you wrap, and we've got two sheets of that pink paper out
12:05
here, go ahead and just pull that one over because we want to double on the top of the flat
12:12
side. Give it a tuck under. I like to turn it this way. And I can already tell you folks
12:24
this piece of paper is way too small. So get it wrapped up
12:35
We pulled off at 160 degrees, and then you've seen us wrap it to retain that moisture. It's
12:40
also going to block a little that heat and slow the cooking down. So we're going to stick her back
12:45
in the smoker, still running at about 275, and we're going to let it go for probably close to
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three to four hours, probably leaning more towards the three, until that internal temp is between 200
12:56
and 210. We're looking for something between 200 and 210 internal temp, and we are there
13:14
So, let's see what's happening in here. And folks, let me see
13:19
I'm going to tell you, it's been six hours. Now most places you look you going to cook a breakfast kit for at least eight you can see how that thing has sweated that paper and everything is looking good you could let it just sit there and come to sort of room temperature on a big old sheet pan and try to keep people beat off of it until it got
13:38
ready to eat but folks i sort of like to let mine set if we can get it off there in a good ice chest
13:48
over here. Now, I will tell you, I'm not going to suck that thing down tight because in them yetis
13:54
that will continue to cook even more. But you could hold that brisket right there in that
13:59
if you'd shut it down tight for hours upon hours. I want it to go ahead and sort of cool gradually
14:05
as it will. That's why we didn't shut this down. In fact, we'll give it just a little vent right
14:11
here. But it's going to let that condensation, that sweat come back off that paper to where
14:15
everything is going to be moist in there and when we slice that it'll be so good it will
14:20
and i'm just going to pick this one up right here and i'm going to pull it just a little and it just
14:47
sort of comes apart. And then I'm going, what? I'm going to take a bite. Makes you do the what? You get so smooth and then you'd be like Frank Sinatra and then you'd just
15:02
break down and then you'd think, oh my gosh, that stuff right there make you run, jump higher
15:07
run faster, and jump over the moon. To get one this tender, most of the time I would have to
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cook 12 to 14 hours. Six hours on the money is all it was, and in 30 minutes in that Yeti ice chest
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and pull it out. We are speeding up your cook time. We're saving you that moisture. We're giving you
15:26
that good smoke to get that bark all the way back in there. This is what a smoker is supposed to do
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But one other thing I'm going to tell you is if you're going to wrap meat that if you've already
15:35
cut it, do not wrap it in aluminum full because on the top or any place that it's touching that
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meat, it will discolor it. So always make sure that, like if you're going to wrap something with
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pole, put some wax paper down or something under there first. But seeing as we have attendance today
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I got them some fat meat. Oh my gosh, big, you like to get my finger. Duker, Cletus
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And you can put this on anything you want, barbecue sandwiches, serve it just like that
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don't forget how easy it is to do and as always everything that we use today will be listed down
16:12
there in the little links below and don't forget about that new cookbook that's coming out you can
16:17
pre-order and won't be long you'll be checking them dates because hey they're going to be a book
16:22
tour too but it is with honor pride and great privilege that i tip my hat to all our servicemen
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and women and all our veterans who have kept that old flag flying back there it is such a great thing
16:33
It is. To the rest of you, I'm just going to tell you, y'all mean the world too as you do
16:39
Because without y'all, we wouldn't have no YouTube channel. Y'all are great followers
16:44
Y'all are great subscribers. Be sure and share the videos. Give us a like
16:48
And God bless you each and every one. And I'll see you down the best tender smoked brisket trail ever
16:56
You hope you can see that as a booger. Well, let's talk about seasoning
17:02
And folks, I cannot give you what I would call an excise
17:07
Is excise a word? That is not a word. Okay. Exact or precise? There you go
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There you go. Precise. That's what I was after, Shen. Yep. I might want to perform some kind of surgical procedure
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Are you using hard word? Hard words are hard wood. Hard wood is a hard word
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Okay. I think I should bring this to y'all's attention, because it is sort of weighed heavy on my mind that this would happen
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Two filming days in a row now. Shan is still in them house shoes
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Go ahead and show them, Shan. Still in the house shoes. But folks, we were really lucky because at least she got out of the house coat to do this one, so..
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