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Cowboy Smoked Brisket
23K views
Aug 23, 2023
Cowboy Smoked Brisket part 2 Check out part 1 How to Trim a Whole Brisket here: https://youtu.be/33_mEX55phI I’ve had a lot of folks asked for a brisket video. Now I do my brisket a little different than most folks but it’ll come out tender and juicy. It’s just like skinning a cat, there are a lot of methods for BBQ and how to smoke a brisket and here’s mine. So throw some wood on the fire and let’s get smoking! Check out our BEST SELLING cookbook, A Taste of Cowboy. Available at bookstores nationwide, Amazon http://amzn.to/2uBl4EM and http://www.kentrollins.com/shop-1 Get our FREE guide to smoothing cast iron HERE: http://eepurl.com/ckJhmP ===================== Want more recipes and tips? Sign up for our emails: http://kentrollins.com =====================
View Video Transcript
0:00
Hey folks, it's brisket time, hang on
0:06
Alright folks, I got me a pan. I couldn't tell you how big it was. It's big enough to hold this brisket
0:24
But I like a heavy duty aluminum foil pan. And when I season, always turn it back over there to the fat side first, because that's
0:35
what's going to go down in the pan. You've seen me do it to steak, you've seen me do it to everything else
0:41
We're going to do it to this brisket as well. Because what does that lime juice do
0:47
Breaks down connective tissue in meat. Red River Ranch Original Seasoning. And we're not going to go too sparingly, I promise you
0:57
Make sure you get this rubbed in really well everywhere. A lot of folks, I think, would under-season more than they would over-season a piece of meat this size
1:09
I think you can see how much we got on there. That's turning back over
1:16
Lime juice again on this side. More seasoning. And then we're going to lift up this flap and make sure he gets a little back here on
1:30
the back side where it was hiding. We're going to cover this with good heavy aluminum foil and seal it
1:43
This rascal's ready to go out there. This old sow is about a butane tank with a firebox welded on the side, got some wheels
1:51
on it for transport it's got an old wire rack in there that goes all the way down there's another
1:57
wire rack in the bottom if you was to need to use it but it's open back here if channel come in here
2:02
and zoom in you can see where this fire box has got a hole back in there and a lot of folks would
2:07
say you need a damper not in this old iron dragon you don't we know how to regulate it well it's
2:13
cooked the same for 20 something years so let's get a fire built in this rasper now i like to put
2:19
some little stuff in there first then we lay that big stuff in there We gotta have something to to catch this bigger stuff that we going to throw in there Then we throw in something that gets a little bigger than that I like to give it some air so I stack it around instead
2:35
of just chunking it in there so it'll catch a little easier. Come out here about 11 before
2:40
I go to bed. Chuck me one or two big knots in there. Don't worry about it. Go to sleep
2:45
it'll be good torch i do love a torch as y'all know
2:56
as you can see there is a pretty good fire going on in that old iron box now we're going to shut
3:01
it down before we ever put a brisket on there and let that thing get down to a normal speed
3:09
we're going to choke that oxygen off of it we got all the doors shut the little plume up there
3:15
There at the top where the damper is, it's putting out a little smoke. We'll choke that half
3:19
There ain't a whole lot of breeze. Things is going straight up. Now, if that wind was blowing out of this direction very hard
3:25
I'd roll that thing around where it wasn't getting that wind directly through here
3:29
just in a hurry, making a funnel. Be too hot that way, folks. I try to give it a little breeze
3:35
but I don't want it to be circulating through there so fast that it's running over 220 degrees
3:40
Let's get some brisket on the fire, Frank. Y'all think he's a bird dog? He's a brisket dog
3:49
He's about dead center in there folks. Shut the door and night night to you
3:55
It's still hot, I promise you. We're gonna choke this diaper down just a tad right now
4:02
How many of you got one of these in the backyard? Let me see a show of hands
4:06
Not many, I don't imagine. imagine. Maybe you got one of them little bitty round red smokers. Daddy used to have one
4:13
Holds one brisket. Builds you a fire underneath. Puts you some wood chips or something there
4:18
under it. Or you can even do it with charcoal in one of them chimneys. You get enough in there
4:22
you're going to have to add to it before you get through. What temperature do I like to cook
4:27
190 to 210. How long do you cook? I like to cook it's 12 hours. Because I'm going to cook
4:33
mine longer than most folks do because I'm going to slice it to where it nearly falls apart
4:39
Now you can, if you want to cut it really thin like a piece of bacon and cut it like they do in
4:44
them long strips at them restaurants you ain going to cook this long probably about 10 hours Now there all kinds of wood just mesquite there oak there everything Make sure you using a good hard wood
4:56
Now you're saying, how is that gonna get smoked to it in that full pan? That's a surprise, you gotta stick around till in the morning, we're gonna find out
5:11
Morning folks. hey it's about six in the morning here this thing has been on since about eight last night so
5:19
that's about ten and a half hours let's see what's happening i steal some smoke from the dragon man
5:27
let's see if it's fork tender yeah that's what i'm after you can tell it's done when that thing
5:36
gonna pull plumb apart like that done as it can be and it is tender as it can be
5:42
I'm gonna slide her down right down here a little closer shut this bit off
5:49
we're gonna let it get some good color and some of that good mesquite flavor
5:55
let her belch a little here just a minute little wood left in there from
6:00
last night so we'll give it a little dab let her smoke about 45 minutes maybe i like to steam it
6:10
first in its own juices that old beef still got enough fat in there that it's gonna make its own
6:15
broth gonna make it tender i ain't one of them fellas who like to slice it paper thin and cook
6:21
it about eight hours i like for it to get that tender then i take it off let that smoke get to
6:28
it let it darken let it get that smoke ring in there and some color but also
6:32
some flavor from that mesquite we'll come and check the color and see what is
6:38
happening but I don't want to dry this out on top or burn it any so
6:44
let's check the color situation that the dragon has done for us oh that's what I'm
6:49
after right there we're gonna take it in house but we ain't getting rid of that
6:54
broth I'll tell you why here in a little bit it's set up just a little it's got a
7:01
good dark color to it when you pull this across here you can see how far that
7:06
smoke is getting in there you see that color darken just like it would brown if it was in the oven or something hey you close but that too is gonna go by your taste how much smoke taste do you want want on your meat As you can see that brisket flat I was telling you about it going to come out first
7:22
Good, tender piece of brisket. The grain on this meat running across here, running it this way
7:31
Now, it's running at an angle, so I'm going to try to slice at a little angle here
7:36
It's good and tender. I'm going to get this what I call this cap out of here
7:41
And any of that fat that we might have not trimmed off that you think you want to get rid of, it'll scrape right off there
7:47
This is a coarser meat that's on this cap end of this brisket, but it makes great chopped
7:54
Now, I like to just cut it anywhere you want to to start, and then you can just go to chopping as well
8:00
But let's take this broth. Let's just pour right in here, because I like to save it
8:05
Sure, I ain't gonna use it all, but if you're gonna keep this for any length of time in
8:12
the icebox or you won't let it set, save you a little of that broth off there
8:17
Add to this, then mix whatever kind of barbecue sauce you want with it
8:22
This stuff has got a lot of flavor. Now it will be a little more smokier than this meat maybe, and it might have a little
8:28
more salt than you wanted, but you adjust to your liking. If somebody had requested this and me and Shan was going to serve it, I'll slice it best I can, always against the grain
8:39
And then I would arrange it in one of them little warming tray pans to where it would stack back up
8:46
And I'd put about, oh, maybe this much broth in the bottom of that pan just so it all keeps that flavor, keeps that moisture while we keep it warm
8:55
Remember, start out with a good cut of beef. Trim it well or have your butcher trim it. Put it in a foil pan. Season it really well. Don't under season. Cook it. 10-11 Myers. Peel that foil off over. Take your fork. Make sure it's fork tender. Then pull it back off. Throw a little more wood or wood chip. Whatever kind of smoker you got on there to give it this color but also give it more flavor
9:20
Slice it, chop it, invite all the neighbors over, have a brisket sandwich
9:25
Thank you all so much for stopping by the dragon beast out there in the kitchen
9:30
Hope you enjoy some brisket. Have a good what's left of summer
9:34
God bless you each and every one and hit the subscribe button
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