You know every time you sacrifice a brisket on purpose, a unicorn loses it’s horn. You evil, evil man.

@SmokeTrailsBBQ

3 жыл бұрын

Haha! You know I've messed up ALOT of briskets, but at the end of the day there was never one I didn't eat all of it.

@briancasteel1222

2 жыл бұрын

The Ancient Israelites believed that when we die too this life our flesh is burning in Hell and the smoke that rises out of that represents our Soul returning too Heaven. I think it is a beautiful way to understand Life and Death.

@jaredtandle2596

15 күн бұрын

For science!

I wish you had made this video about 10 years ago, it would have saved a few headaches along the way. It contains many excellent tips and tricks for people just starting their brisket journey and is well worth the hour or so to watch.

Unbelievable ! This video should be required watching for anyone who buys a smoker . Bravo !

@SmokeTrailsBBQ

3 жыл бұрын

Thanks Irv! Hope it had some good tips for ya that you didn't already know :)

Soooo,... my very 1st brisket was not horrible but not great, the point was edible. After watching this video, I brought my 2nd brisket, a USDA Prime packer, and followed as many of your rules/tips that applied to my meat selection and cooking method, and WOW what a difference! My brisket was moist, tender, juicy, the bark was perfect and the smoke ring was AMAZING! It looked exactly like the briskets I have seen other professionals cook and the taste was exactly how I imagined a great brisket would taste. I had a nirvana moment the minute I tasted it. The meat was perfectly seasoned and not overdone and I finally understand how the probe test works when testing for tenderness. There was some trepidation on when to pull it and wrap, but if you follow the rules, it is absolutely possible to make a delicious brisket - just like me. A million thank yous to you, sir. $120 later,... I finally got it!

@SmokeTrailsBBQ

3 жыл бұрын

Nice! You got it! Meat grade has such a big impact. So happy that you nailed it! Did your family try it? They liked it?

@pgood33605

3 жыл бұрын

@@SmokeTrailsBBQ You are awesome, I finished my 4-hour rest last night at about 9 pm, after I tried it and the temp was down to about 150 degrees I refrigerated it. This morning I sliced it using my markers and packaged it with 3 flat slices and 2 point slices, added some au jus, and vacuum-sealed about 8 packets. This was an experiment to see if I could actually do it. So I am waiting for my son and daughter to come by tomorrow and try it and I am absolutely sure they will be totally impressed. I had a slice this evening for dinner and I couldn't believe it but it was even better than last night. Still totally amazed.

I actually cooked a brisket last night and watched this video I was doing it. I learned some very helpful tips. My brisket turned out great and I don’t think I actually checked the temp once! Thanks so much.

@SmokeTrailsBBQ

3 жыл бұрын

Thats awesome Sam! Now to cook the next one!

Brooooo ! this is and amazing course its not just a video , may god bless you

Just watched this for the second time, the first being 6 months ago; wow, what a difference it makes watching before you attempt a brisket and then after screwing up 10! It made so much more sense the second go around. I highly recommend newbies to go back and watch again after actually smoking briskets; there is a lot of content in this and a lot of WORK! Thank YOU Mr Gow

@SmokeTrailsBBQ

Жыл бұрын

Thanks man!

What a great video. I love the format.

Great and helpful video Steve ! Cheers

Incredible! Thanks for all the dedicated work!

@SmokeTrailsBBQ

2 жыл бұрын

Thanks!

So much fantastic info!

@SmokeTrailsBBQ

3 жыл бұрын

Thank you!

Great video, i watched the whole thing too! Those were some great pointers! Keep it up!

WOW. Thank you

My friend, I have a bullet, an offset and a Traeger and hands down this is the best video ever on smoking a brisket. I have committed many of the offences you mentioned b4 and hope others learn from this video. Well done

@SmokeTrailsBBQ

2 жыл бұрын

Thank you!

Thanks for the great info!

Wow, great video!

This is incredibly comprehensive! Bravo!

@SmokeTrailsBBQ

3 жыл бұрын

Thanks Darrell!

Very informative! I've found that most of these tips are applicable to smoking in general, not just brisket.

Wowza! Great information, thanks! 👏🏻👏🏻👏🏻

Watched the whole thing. Thanks for making this video.

Thanks for the tips. Im a young brisket smoker learning to perfect my brisket.

Great video!! Thanks

Thanks!

Wow! Great Work!

@SmokeTrailsBBQ

3 жыл бұрын

Thanks Rod!

Thank you Steve for all the informations provided greatly appreciated very informative !!

@SmokeTrailsBBQ

4 ай бұрын

Cheers man!

Wow! These are 100 brisket must knows for us newbies! I hope I can convince you to come and cook your brisket masterpiece for my family! 😁

Great stuff dude. Really appreciate you sharing your expertise. I have the same smoker as you and I'm just getting started.

Your channel is so inspiring to me man! Love watching how much its grown.

@SmokeTrailsBBQ

3 жыл бұрын

Thanks so much for joining me on the journey Nate!

Amazing video Steve as a bbq enthusiasts i love your tips very helpful as im starting my own back yard bbq business for fun as a fellow Canadian i love that you do the texas still bbq in our cold climate love your constant smoke on sir 👍👌🤘🤘

❤This is so helpful and very interesting thank you so much!!

All this guy’s videos are fire

@Payneting

3 жыл бұрын

Agreed.

I'm at #28 paused this to write a comment. I'll probably add more to this later. I wish I had watched this before making my first brisket. A lot of great tips. I also believe in the saying you can't make great barbecue unless you've made terrible barbecue, which I have. I'm still learning. Watched the rest of the video, great tips on getting a fantastic brisket, thank you for sharing your knowledge.

What an amazing video. The “Over cooked vs not cooked enough” point was great. Have been trying to find that answer for a while now. Thanks

Outstanding!

@SmokeTrailsBBQ

3 жыл бұрын

Thanks Thomas!

The food looks appetizing

Wow great info

Wow! A LOT of useful information.

@SmokeTrailsBBQ

3 жыл бұрын

Thanks Chris!

Very Enjoyable Tutorial. Lots to take in. I've not cooked or plan to cook a Brisket as yet. I personally won't intil I have the money to invest in a Offset Smoker. But I do enjoy watching what Folks out there cook.

Omg....your pug! LOVE.

Making a cut to later locate the grain is a great idea.

I’m smoking my first brisket tomorrow. THANKYOU for all your insights.😊

WOW, I know a lot less than I thought! Great, informative video!

💥 Awesome video!

@SmokeTrailsBBQ

Жыл бұрын

Thanks!

I've kept multiple briskets at a time in a freezer for a month or two before cooking them. They still turn out great. Any moisture concerns can be addressed easily by using prime grade briskets or better.

@SmokeTrailsBBQ

3 жыл бұрын

I agree I've never seen a difference. I'll have to do a side by side test one day

Thank you for this vid

He said "Don't cross hatch your brisket" almost every brisket was cross hatched. But I agree, don't do it.

When I preheat my grill I know that if the dome thermometer temp is around 350 is already preheated to 230-250 but I do check it with my probe to be sure but lately that's the sweet spot and I'm saving a step

This is a really well done video! Massive amount of info, well explained. I appreciate the effort that went into making this

I like that you were able to find a way to repurpose your MES after upgrading to the big guns

good stuff

what a video, thank you

Good informative video

Pro Safety Tip . . . @ 10:12 it's recommended to use a Sharp Knife for those who haven't vested into the spendier knives out there, which is a Very Good idea. Dull Knives make ragged cuts and take much more pressure to use which can lead to an accident. However, as you stated, those cheap knife sharpeners actually Remove Metal from the existing edge and leave behind lots of metal fragments in the sharpening process. That shaved Metal from the knife edge doesn't magically disappear after sharpening w/ that type of sharpener. It's a VERY Good idea to Wipe that blade down w/ a damp towel after sharpening to remove the small bits of shaved metal that are surely still clinging to the knife.

yes I agree with Nate ....... this channel is way more informative then a lot of these smoker channels ,,,,,,, keep up the good info ,Ill be a follower

@SmokeTrailsBBQ

3 жыл бұрын

Thanks Jason!

This must have taken forever to make. Thanks for taking the time. Good tips!

@SmokeTrailsBBQ

3 жыл бұрын

Many late nights....

I can't believe this video has less than 700 likes in 7 months. This is amazing 💯

Absolutely STUNNING! Wish I could have seen this 25 yrs ago. I finally suffered through about 90 of these during that time frame. Mucho Gracias for the last 10! One question; what do you use to spritz ??

That Pug looked healthy, not fat overweight and struggling to breath!! Well done.

Great video ... should be helpful to newbies

Its so much to follow. I need a brisket matrix.

Very nice video

Solid

I still dont get the whole trim thin pieces off. Do people not love those crispy burnt edges? So delicious!

Great job. This video made me subscibe.

@SmokeTrailsBBQ

3 жыл бұрын

Thanks Dan!

Awesome video 🤔not sure why I have never seen your videos b4 because I fellow a lot of B.B.Q channels. I just binge-watched 4 hrs of you're videos

Another great video. Lotta pros on youtube but i like the everyday guy giving advice over the pros 🤙 thanks for all your help

Super helpful my guy. I’m smoking my 4th brisket this weekend and I feel even more ready

I feel like I did most of these instinctively, but I guess I learned a couple of things today.

# 10...had me cracking up

Can you do a comparison video of frozen vs non-frozen brisket? I always freeze my briskets.

Thanks for the video doing my first whole brisket on my pellet grill. I hope the hours and hours of videos I have watched magical turns into a good brisket.

@king.kthebest6158

2 жыл бұрын

How was it

@paintballercali

2 жыл бұрын

@@king.kthebest6158 I haven't been to Austin to sample the world's finest but I would say it was one of the top briskets I have ever had.

@king.kthebest6158

2 жыл бұрын

@@paintballercali nice

Love the videos i made brisket last week i love to cook

@SmokeTrailsBBQ

3 жыл бұрын

Nice! Hope it turned out awesome!

Great video! Thank you. Question. We did our first brisket yesterday for 4th of July. We watched a whole lot of videos and brought it to 4 by the end. 2 of your videos were among them. A couple of things happened. The point was.super juicy, and pulled apart great. The flat however was a bit tough. I think we sliced it in the wrong direction, but was still good. We wrapped our brisket in butcher paper and added some beef talo we made from the fat scraps. Then we wrapped it in foil to prevent it all from leaking. We placed it back on the smoker, fat side down, till we hit 200° internal. The point was super soft and probed great. The flat was a little tough, but we were probing more towards the end versus more up by the point. I think we overcooked it. We let it rest on the stove for about 2-1/2 hours. We didn't let the steam out which could have caused to continue cooking. When we took it out of the wrapping, it was very juicy and a lot of juices were dripping. We did noticed that the fat cap was SUPER soft and when we sliced it, it was just a gushy mess and didn't have that nice back on the fat side anymore. What did we do wrong?

Good video

On the WSM, the fat cap should be up. Directly beneath the brisket is the water pan. While the coals are at the bottom, the heat rises to the lid and flows down on the brisket. The closer the meat is to the water pan, the cooler the air.

@SmokeTrailsBBQ

3 жыл бұрын

Really?

@timgregson5533

3 жыл бұрын

@@SmokeTrailsBBQ That's my understanding, and it seems to work well in my experience.

@davidrussell631

3 жыл бұрын

While both ways work, water pan or not, in a vertical smoker you want the fat toward the rising heat. I’ve had a few WSM’s and fat down works fantastic for both briskets and pork butts. You won’t lose rub between the grate, either.

@timgregson5533

3 жыл бұрын

@@davidrussell631 Interesting. But if I put a temperature probe on the lower grate, the temperature is lower than on the higher grate. The meat cooks more slowly the nearer it is to the water, even though the coals are beneath the water.

@davidrussell631

3 жыл бұрын

@@timgregson5533 yes sir, the top grate absolutely runs hotter than the bottom grate, which is shielded from the coals by the water pan. And if you measured the temp at the exhaust vent it would even measure a little hotter than the top grate. This is because of the stream of circulation in the WSM that the water pan creates, with the heat coming up around the pan, mixing and spreading toward the middle more and more, the closer it gets to the exhaust vent. Like I said, though, it doesn’t make too much difference and both fat up or down works, especially if cooking on both grates simultaneously. If just cooking solely on the top grate, though, I definitely do as Harry Soo and others recommend and cook fat toward the fire.

Thanks for this extensive video - following your channel for a while and smoked my first brisket last weekend. Thanks to your videos it turned out great! Greetings from Germany! :-)

@SmokeTrailsBBQ

3 жыл бұрын

Guten Tag! Thanks for watching. I visited Germany in 2007 (Little town called bad arolsen and also kessel) loved it there! awesome food and would love to check out the BBQ scene there one day!

Thanks for this video! I’m new to smoking so this was awesome 👏🏻 Question; would it be ok to cook ribs close to the heat side of my OK joe smoker while cooking my brisket on the cooler side for tomorrow’s dinner 🤔

According to Texas monthly the best bbq restaurant in Texas is snow’s bbq and they usually use select or choice briskets so don’t let labels fool you it’s all about how you cook it.

That was actually a very informative video and sometime in the future I would and I'm sure a lot of people would love to see your method on video of doing a next day brisket and reheating it at the 200° to see the results. I think that would be a lot of help for a lot of people on a future video

@SmokeTrailsBBQ

3 жыл бұрын

That's a really great idea! I do it all the time and have never thought to make a video on it!

@motowncooking6125

3 жыл бұрын

@@SmokeTrailsBBQ I would love to see it. I've never done it but I've read about it with a slightly different method but I run a pretty big Facebook group and I see that question pop up all the time so it would be nice to have a video for reference to show people

@SmokeTrailsBBQ

3 жыл бұрын

@@motowncooking6125 Yea I've seen it come up a lot as well in various groups. I think people feel like their brisket is going to be dry if they reheat it. I might do that video sooner than later the more I think about it :)

This was fukn awesome! Literally watched the whole hour. That's rare. Thank you brother

@SmokeTrailsBBQ

3 жыл бұрын

Thanks man!

Thank you for taking the time and making this video. I have one question that I was wondering myth, inject a brisket or don't inject. What's your thought?

At 12:20 I have to completely disagree. I started leaving my briskets in the fridge for 5 days prior to smoke and the results have been phenomenal. Most recently I was cooking for my neighbors family reunion and did a 7 day marinate/ age and everyone was blown away and wanted to know how I was able to achieve such amazing flavor. Even Guga tried this method and his results were the same.

@fuhuxia9432

10 ай бұрын

Was it wrapped tightly or sitting on a rack?

Watched your video loved it. Brought back some memories, boy did I make mistakes. My question is if you cook the day before say 6 hrs could you wrap. Then put in the oven at 200 -210 for 6 more hours. I read that this is a option is it?

Well, this is the first detailed video pointing to have the fat side down when using a pellet grill. There are many mistakes detailed in this video. But the one take away on this end is to place the flat side down when using a pellet grill. This tip hasn't been mentioned in other smoked brisket videos when using a pellet grill.

What would you recommend for a pellet smoker that’s shaped more like an electric smoker? The tower shape is what I mean. I tend to shove a half pan in the middle with some water, and run a supplemental smoke thing in the bottom for a while to start. Then do fat up. Oh, with the meat all the way at the top as far away as I can get it from any direct heat.

Fantastic video! I must have missed this one. Great advice but I disagree with frozen briskets. There's really no tangible difference if the meat was frozen and packed properly then thawed properly.

A lot of helpful tips only thing I’d add is that I’ve been able to get away with autopiloting my brisket by using a fan controller, multi zone cooking system which is a ceramic deflector and cooking rack on top and the snake method with competition log charcoals cylinders and super dry wood chunks. 8-12 hours no problem. No spritzing, no fussing just a thermometer built into the WiFi fan controller to pull em at 205 and then wrap.

@SmokeTrailsBBQ

6 ай бұрын

Nice! What kind of smoker?

Thank you for all of this info. I have a 15lb choice brisket coming up for Father's Day. What temp would you recommend for a 22in Weber kettle? Thanks in advance! I don't have a slow n sear so I will be using snake method.

Hey, I learned these things over the years. Here in Texas smoking brisket is part of our religion. I use post oak, and a 60/40 pepper to salt ratio. I'll add a tad of smoked paprika for color. I did borrow your firebox grate idea, and it works out great. My first bought legitimate offset smoker I got was old country bbq pits Pecos. I did notice the vacuum wasn't strong enough, what I was noticing was with the stack wide open, and firebox door open the smoke was coming out of the firebox door. So, I keep it closed, and use the vent to adjust along with the stack, and it helped that issue. The only thing I do differently is I don't bring my brisket to room temp. I put my rub on, and take it straight from the fridge when it's cold to the smoker. Moisture attracts smoke. The theory goes that a cold mirror in your bathroom after a shower becomes foggy from steam, or a cold beverage can starts condensating when you take it out of the fridge. I've had better results doing it my way vs room temp which is what I started out doing. Meathead's book explains this in much more detail. Great video as always.

I'm sorry if I've missed this in a previous video... Can you tell me about that broiler looking sheet that you are using for a heat shield/baffle? I've been using a foil covered grate but that falls down occasionally.

I’m new to smoking and got a free offset smoker. I didn’t know it would be best to use wood I’ve been using charcoal mainly for heat and chunks for smoke and been having a hell of a time.

@krissifaith6709

Жыл бұрын

Lump charcoal and wood splits.

I gotta give a 👍🏻 for that picture of Aaron Franklin. 😆😆😆

The strangest tip I hear on a lot of BBQ videos is let the salt sit for awhile to draw out the moisture WHAT!!!!!

@SmokeTrailsBBQ

2 жыл бұрын

The salt expands the meats capacity to hold onto water. The moisture getting drawn out is actually a good thing because it's mixing with the salt and being reabsorbed into the meat. It also helps with bark formation.

I love me some mesquite, but then again I'm a Texan, have u ever tried the hardwood charcoal, hickory or mesquite, oak even?

So I tired making a a brisket the other other day and I noticed the temp was going up fast I had the smoker set at 250 and when it reached 203 it was kinda dry and the slices were pretty stiff wouldn’t even fold what I have done different?

Little pug wants some brisket too.

I don’t like the taste of mesquite. I only use pecan. Thanks for all the info.

No we never had the talk that's why I had my son @ 15, but me & my hubby been together since we was 14 & 17

Great video man! Just curious, what size is your Oklahoma Joe, 20", 16"? I'm always curious to know exactly the size people are rocking in the videos I'm watching. Keep it up man, great videos!

@SmokeTrailsBBQ

3 жыл бұрын

It's a highland. Which one do you have?

Excellent video. New in smokers. I bought Oklahoma Joe’s reversible smoker. Can I use charcoals along with a regular fire burning wood log? Also where can you buy online flavored wood logs. Thanks

@SmokeTrailsBBQ

2 жыл бұрын

Yes you can use hardwood lamp charcoal and splits of wood. I would look on Amazon.