Got my first tom hixon brisket coming tomorrow! Picked up the miguel vergara brisket as it was on offer and as its my first so thought i would go for it. Already watched this video 2 times lol i think one more time will help :P Cheers for the content!!!

A lot of good info which definitely goes past the basics in here!

Great video mate. Good to see some UK representation on the smoking scene! Love how you break down the process into simple steps to follow. That brisket looks divine. Keep it up!

@WilsonsBBQ

4 жыл бұрын

Thank you very much for watching! Really appreciate that! Lots more videos to come 👍👍

Great Video very very helpful. Thank You

Great video. Really useful thanks. Just ordered some of that butchers paper too 👍🏼

Great advice!

Amazing video, so detailed thanks !

@WilsonsBBQ

4 жыл бұрын

Thank you for watching!! Really appreciate it!

Excellent video mate. Learnt a few things there.

@WilsonsBBQ

4 жыл бұрын

Cheers mate! really appreciate you watching and taking the time to drop a comment. glad there was something useful in there too!!

YES!! before I even watched the video I know it's going to help me so much... in the UK as you know we only have Hickory's who does decent BBQ and I want to make my own brisket :D

@WilsonsBBQ

4 жыл бұрын

Glad it was helpful! appreciate you watching!!!!

out of all the people I've watched mad scientist BBQ, how to BBQ right, Jeremy yoda, chuds BBQ your one looks super moist compared to them not that there brisket is bad or anything its just your ones always come out crazy moist

Did you post a grass fed vs grain fed brisket video? It's tricky to get American style grain fed brisket in the UK without it costing a bomb. I've seen a few recent videos where they have come out well though, so gonna try a point cut in a coupe of weeks.

Thank you so much for the advice. I know you’re smoking on off-set stick burners, but would you do your cook the same way if you were using a pellet smoker? I’ve been experimenting with brisket on my pellet smoker. Getting great bark, good smoke flavor, but flat is not moist enough nor tender enough. I’ve tried, foil wrap, butcher paper wrap, foil boat, and no wrap. I think I need to wrap, and need to use butcher paper. I just cannot figure out exactly how to know when to wrap. A target internal temp range would be very helpful for me. I know it’s about your bark being not quite where you want it to end up is when you wrap, but I don’t have the luxury of doing brisket often & really just don’t know how to know when that is. Could you give us at least a IT range to know when to be looking to wrap it?

Great Job on this!

@WilsonsBBQ

4 жыл бұрын

Thanks! and thanks so much for watching and dropping a comment. appreciate it!

Great video mate, I'll be following these tips when I tackle my first brisket! 👍🏻 Also ordered some of that Texas AF rub from Good_Rub 😏

@WilsonsBBQ

4 жыл бұрын

Yes! Thank’s for watching mate. Appreciate it!! And good shout - the fresh pepper makes all the difference in my opinion

Thanks for the video! Did you notice a big difference in the final product between the choice and prime? Thanks again.

@WilsonsBBQ

3 жыл бұрын

Definitely a noticeable difference. Although, I’ve had choice that was almost as good! Seems to be a bit luck of the draw! Thank you for watching!!

@GHOLT81

3 жыл бұрын

Thanks 👍

What weight was your brisket? Great video. Also in the UK, doing my first next weekend. Ordered a 4kg one but not sure wether it’s worth putting it on the night before or getting up at 6am to put it on... any thoughts?

@WilsonsBBQ

3 жыл бұрын

The one I cooked in this video was about 6.5kg before trimming. I prefer to get up early and get it on the pit. A 4kg is probably going to take you around 9 hours or so if running at the temps I run at. Leave it to rest for a few hours and by the time that’s done - it will be dinner time. I also prefer to sleep rather than try and stay awake ha

Great video, very informative. I live here in central Texas (Austin) and have been using almost the exact same process you use except I've been smoking at 225 with very long cooks. I might try bumping the temp up to 250 next time and see what happens. One issue I've been having is that I'll remove the brisket from the smoker once it's probe tender (usually between 200-205 degrees), place it in a cooler for 2-4 hours, then go to slice it up and the point is a little mushy and falling apart. Still tastes great, but I think it's over cooking it while resting in the cooler. I might try adjusting the time I take it off the smoker depending on when I'm going to be slicing it up (E.g. remove from smoker a little early if I will be resting for a long period to serve at dinner or remove from smoker when probe tender if serving only a few hours later).

@WilsonsBBQ

4 жыл бұрын

Thank’s very much for watching! Really appreciate that! Yeah that also happens to me sometimes! In fact, the time got away from me while making this one and I pulled it at 206. I usually aim for 200-203 and let it rest in the cool box for 4 hours or so - and ‘usually’ I’m fine with that. Definitely pump that temperature up! I think you’ll be surprised at how much quicker it cooks, and how the fat renders differently! Let me know how you get on!!

@jakewoodisgood1

2 жыл бұрын

Prior to putting it in a cooler to rest let the temp come down to about 170ish and that should fix the overcooking issue. That's what worked for me on my last 4 hour rest in a cooler.

This was a realy interesting video! We cook so differently, but yours looks really good.

@WilsonsBBQ

4 жыл бұрын

Thank’s for watching!! Yeah absolutely not the right way for everyone! But it seems to work for me, and it’s hopefully helped a few people out!

@TheDangerPit

4 жыл бұрын

@@WilsonsBBQ I recorded my own British Wagyu brisket video in April which detailed my methods and fire management. Annoyingly, because I literally have zero experience with film-making I recorded it in such shoddy quality that it's basically worthless. Cant wait to get another cook recorded. It's always fascinating sharing notes with other livefire cooks, particularly those in the UK!

Is it still warm after resting for 4 hours

Brisket looks amazing, couple thoughts though. If you are going for a 12 hour cook and a 4 hour rest how would you go about serving this for a gathering? Seems like you’d be forced to either pull an all nighter or serve it the next day. I recently attempted my first brisket and I went for an internal temp of 185 which I think was extremely tender, I also used more of a mop sauce instead of a spritz and trimmed away a bit more fat. I have an upright smoker so I had to cut my brisket into the two pieces ahead of the cook.

@WilsonsBBQ

3 жыл бұрын

I get up around 3/4am and get it going early. Realistically, it’s normally a 2 hour rest. I’d love a good 4 hour rest everytime though!

Awesome brisket . Got a creek stone choice in freezer , and my new cactus jack 20” on route so all your videos help . Thank-you

My cousin can’t have salt any ideas

Sounds like you have watched alot of mad scientist bbq..lol

You a CPFC fan fella?

@WilsonsBBQ

4 жыл бұрын

I don’t think so! What’s cpfc?

@Niceaction

4 жыл бұрын

@@WilsonsBBQ crystal palace. Saw your shirt had Palace on it, and the red and blue of them

@WilsonsBBQ

4 жыл бұрын

Jamie H ohhh I see. No sorry! Just a clothing brand!