Honestly, even temperatures aren’t that great at telling you when it’s ready to wrap, or done. Color, fat render, and tenderness are the things to look for. Once you get the bark the way you like it, and the fat starts rendering (if your finger sinks into the fat instead of it feeling bouncy); then it’s the best time to wrap. Once you wrap, only one thing tells you when it’s ready: tenderness. If you don’t know how to feel for the tenderness with your hands, use a probe. Stick the probe in, if it slides in and out without any resistance, it’s ready. If you’re going to be able to do a long rest (8 hours or more, where it maintains internal temps of 150°-160°), then a little bit of resistance is ok. Make sure when you probe for tenderness, that you check multiple spots, especially the flat.

@grubbs517

9 ай бұрын

Wisdom of the ages. Temp is a good starting point for a first-timer, but we all hope this first-timer is getting this kind of advice.

@rb4158

9 ай бұрын

Was about to say the same thing

@ineedbbq

8 ай бұрын

Killer advice.

@austinhoffman4900

8 ай бұрын

I literally commented this and got shot down for it lol

@Repetoire

7 ай бұрын

Yeah tell that to the comment section health inspectors lmfao

Looks delicious....also thank you for explaining how you cook it ......great video..👌

She literally gave yall the game in under a minute. but you should dig deeper if you wanna do this. but do refer back to this vid as a reminder/summary. very simple. just takes time. great vid

Forget temperature and focus on look and feel.

@daveg4236

7 ай бұрын

Probe tender for me

@DrLaurelWeaver

Ай бұрын

Temperature better gauge for beginners

Sometimes its 190°. It's the jelly feel. Definitely cut decal out. My trophies became more when an old boy showed me at yearly cattleman's association shindig , use a metal pick comb and the spray would draw down the spices into.

Also, I bet the fact that it was one of those Snake River Farms wagyu briskets didn't hurt either! Looks great!

@tophjones8110

Ай бұрын

Best beef in the world don't cook it right.. That smoke ring and those juices tell all. That's all proper smokin

@IAmTheGlovenor

2 күн бұрын

​​@@tophjones8110Smoke ring doesn't tell anything. It doesn't affect flavor or doneness whatsoever

Forget about temp and focus on feel. 203F is a guideline. I've had briskets finish as low as 195F, and others didn't finish until 210F.

That is beautiful Central Texas Brisket

Delicious man for real!.👌✨👌✨👍👍

Casual flex with the snake river farms I like it

I appreciate the tip... I tried this and it worked happy bellies over here. 😊thank you chica!

Don’t spritz at all except one time when you wrap. At 175. Instead of a cooler. Let sit still wrapped up until it hits 145. Then open and carve!

Thank you,I just made a brisket using a pellet grill with this advice and I'm sure there's more to know but this turned out so good.

Looks grand🎉

Awesome!

I keep forgetting to put that thermometer on my christmas list

That smoke ring 🔥

I’m so happy that I found this video 🥰 I bought TempSike today from Academy and I was thinking to smoke a brisket this weekend. I was watching several videos but I was confused which process to follow. As I have seen this video now (I watched it atleast 10 times back to back trust me on this 😊), I’m gonna follow the same process which you showed in this video. But if we are spraying beef broth every 90mins, whenever we open the smoker, the temperature would drop down right - will that be ok (just to keep an eye on meat internal temperature on TempSpike till it hits 165 and then take it out to wrap in butcher paper and then place it back in smoker till the meat internal temperature reaches to 203)? Your suggestions will be very helpful please. Can I also use cooking oil as binder and then put the rub on it as my wife doesn’t like mustard?

Great job

I should call... my butcher

Ahhh beautiful

That looks juicy 👍🏽. Where can I buy that cambro?

@BobbieGirl808

10 ай бұрын

You can use an insulated cooler. It works the same way.

Sigh.. remember when brisket use to be a really cheap piece of beef to buy and go wild with.. that was a year or two pre-covid. Now its just ridiculous like everything else and I’m tired of ground beef and chicken 😩😩.

😍😍😍😍😍

If im going to wrap and rest for a long time, i dont sprits the brisket at all or very little When you wrap for a long time it softens up that bark imo, just my two cents Awesome channel 😎

DID I JUST MAKE THE SONG OF THE SUMMER? SOFT BRISKET WARM BRISKET LITTLE BALL OF HERBS HAPPY BRISKET SLEEPY BRISKET PAT PAT PAT

If it's probe tender, regardless of internal temp, it's done. I've had briskets finish anywhere from 195-205. Depends on the brisket.

Im putting mine on tonight

Onyl true way to know when a brisket is perfertly done is probe tenderness. Time and temp are just guidlines. Every brisket is different and every brisket is done at a different temp. Probe tender never lies

I'm trying my 3rd brisket this weekend. I'll let you know how it turns out.

@jmassey7323

7 ай бұрын

How was it? How were the first 2?

@bobabell6982

7 ай бұрын

@@jmassey7323 I'm using a direct heat smoker. Masterbuilt 40 so big learning curve. The first one was just the flat. It was burnt and tough. Second one was better but I used aluminum foil and it steamed itself. This one turned out so much better. Temp stalled out so I wrapped it in butchers paper and put it in the oven. Had it for Sunday dinner family of 15. No leftovers. LOL

@400080vikkash

6 ай бұрын

​@@bobabell6982don't wrap your brisket during stall because that's when water is evaporating and brisket needs to breath, unless you want your bark to be all mushy and gone? Same with foil.. Better to wrap brisket after stall or once bark is set and fat is rendered well.. You can use foil and do the foil boat method to get insane bark also, my preferred method.

I like a lil AP seasoning ❤

Spritz with apple cider vinegar and let rest 12 hours

@rnick123

6 ай бұрын

12hr rest is insane

Forget about time and temperature. It’s all about the feel, but only an experienced pitmaster can do this without a timer or a thermometer. It’s very simple.

Soft brisket.. warm brisket little ball of herbs..

“Aw mustard.. come on man , now don’t put no mustard on that you beed to add a little seasoning on that thing”

🤤🔥💯💯

Don't need to wrap unless you're in a hurry. Temp is a guideline just like time, need to go by feel. 3rd, it's been proven the more you let it rest the better and juicer it will be. Put it in an oven wrapped at 150 for 18 hours and it will be the best brisket you've ever had.

Once you wrap meat, you should finish it in your oven at 325. Pull it out once brisket reaches 195 pork butt 210

Keep your smoker temperature 30 degrees warmer than the Internet temperature of your brisket. You won't believe how tender it is after 30 hours

soft brisket warm brisket little ball of herbs

With mesquite charcoal Kingsord grill

Most people can't afford that quality of brisket. That probably cost as much as my car note.

@granitegreg7883

Ай бұрын

Brisket prices have come down significantly. I just bought a 14 pound prime grade brisket on Thursday for $85 and last at this same time it was double that.

@dt1064

Ай бұрын

​@@granitegreg7883 That's still 2 times as much as it should be.

How do you like the smoker? Is it kinda beginner friendly ?

Wrap it up during the rest in butcher paper soaked in Wagyu beef tallow.

Love these hair dryer bbq pros

@GeneBates-rz6ut

7 ай бұрын

If you aren't building a wood fire you are just baking in your outdoor oven

@Vato_Rudo

7 ай бұрын

Push button microwave, smokers

I smoke at 180 tell it hits 165 then I turn it up to 225 once I wrap it .

Honest question 🤔 is it still at least warm after the resting period? If not how to reheat properly Thanks

Spritzing made the bark less barky in my experience

I need to get some butcher paper like that.

Facts 24:7

After it's rested. Will it still be warm or will you need to heat it up?

@400080vikkash

6 ай бұрын

Don't heat it up you'll get into issues with bacteria.. Best resting temp and to cut the brisket is when it's at 150 internal temp, don't wanna go anywhere lower and don't cut it when it's higher because all the juice will leave.

@justinvargas4496

5 ай бұрын

I've always had this question too, because I don't want to be eating cold meat

@Chadius_Thundercock

5 ай бұрын

@@justinvargas4496 same I usually rest it for 30 minutes while wrapped and it comes out decently hot and with a lot of juice

How long did it take how many hours

Didn’t season the sides?

How does a cut of really lean brisket get cooked? I cooked four smaller pieces that were super lean right out of the package. It tasted ok, but was bit chewy/ rubbery in texture. Cooking it longer in the oven the next day helped, but that made it a bit dry.

One.. it's beef stop using binders lol. Two.. don't focus on temperature. Focus on color and tenderness

FEEL is more critical than IT.

Oh yeah

225 on the smoker is too high. 205 is perfect temp. I’ve been smoking briskets for 25 years and I’ve never wrapped a brisket. The secret is to leave a really good fat cap on the meat from the start. The rendered fat will tenderize the meat as it slow cooks.

@tpcleaning640

4 ай бұрын

If you have never wrapped it. You can't possibly know if yours is better.

@thomasjefferson6334

4 ай бұрын

Exactly ​@@tpcleaning640

@thomasjefferson6334

4 ай бұрын

Not only that, if you try to keep the heat Too low, OR Too high Then it'll either go way too low or way too high.

My check is how the fat cap responds to a finger poke.

Temp is everything, what temp is the smoker?

no smarter words have ever been spoken! Thermometers are way more critical! I've just learned that in the last year or so of grilling and smoking!!

@GeneBates-rz6ut

7 ай бұрын

Never used a thermometer, just gives you something to talk about

@patricksnyder3446

7 ай бұрын

@@GeneBates-rz6ut kind of funny but I never cook any of my red meats of 145 degrees on purpose!! I've tried those higher temperatures not my families thing! that's why I started using thermometers! Steaks I don't need a thermometer but long smoking projects I can't do them without a thermometer

Salt and pepper does not a good rub make. Why no spices or sugar? A sweet cap on bisket is amazing

@400080vikkash

6 ай бұрын

That's how you make a traditional Texas style brisket is why. Also more spices stop the smoke from entering the meat.

Where can I get a temp gauge like that?

You forgot to tell them to put beef tallow on when you wrap

Forget about temperature and focus on feeling

You dont taste the mustard anyway. So even if you dont like it, it doesn't matter. Spritzing is a waste of time. No reason to open your cooker for at least 10 hrs if you have a temp probe. Oh and when letting rest, try to keep your vessel at 140 degrees for food safety .longer the better.

Mine always come out dry. I cook to temp so what's the key to keeping in the moisture? More rest time?

@jaimediaz7145

11 ай бұрын

Yessirrrr

@BobbieGirl808

10 ай бұрын

Don't trim as much fat and when putting it in the smoker, put it fat side up so the fat runs into the meat and doesn't drip off. When you wrap it, wrap it with plastic wrap first then the butcher paper. That'll hold in the moisture also. Then let it rest for a couple hours in an insulated cooler.

@MAquiNAroJA12

10 ай бұрын

place a tray with water somewhere in your smoker when it’s smoking.

@400080vikkash

6 ай бұрын

No not more rest time. Don't cook to temp. That's why your overcooking it. Don't wrap during stall. Wrap when fat is sticky and rendered and use talow when wrapping.. Usually after stall is good time to wrap. Start probing the meat around 190 to see how much resistance there is.. Once it's probing like butter your done.. Can be at 190 or can be at 205.. Also learn the hot sports in your smoker and put the fatty sides near it. Keeps drying out wrap little foil around the parts drying out. Don't cut into it at a high temp your liquids will leave making it dry.. Cut. Into it at 150 internal. Resting at that temp for long time also is key.. If your oven goes down that low

I need a thermapen.

Ill just have to accept I will not be making this any time soon. And where I live we dont really have anywhere that serves this. Except for a chain restaurant, but even then you can not just purchase the brisket, you have to buy the meal with all the sides and a little portion of meat. Might have to book a flight further south.

You have to let it rest for a couple hours? What does that do and why so long if you don’t mind answering

That flat was dry lets go

damn!

Easy for you to say…. Especially when I tell the wife dinner at 3, and it stalls and we eat at 8! 😩😩😩

So u let it sit in a cooler for a couple hours..still wrapped??

brand of smoker?

Did you do fat side.up or down in this video

Use a choice packer brisket.

Forget about time or temp & focus on probe tender.

Too much pepper for me, but aside from that, looked good!

1/4”? You took it all off in some sections 😂

@thomasjefferson6334

4 ай бұрын

Exactly what i was thinking

@chadwall5405

2 ай бұрын

I don't think she knows what a 1/4 is 😂

Pull it at 198. Wrap it in paper, towels and then the cooler.

wait a second, someone that's good at bbq that doesn't talk too damn much???

I smoked a brisket last night, finished in like 7-8 hours which is insane. Amazing bark and probe tender throughout. Let it rest for 45 minutes and then vacuum sealed and into a sous vide for 36 hours until our cooking tomorrow. This is definitely the best brisket I’ve cooked to date. If this sous vide hold works out this will be the way I do it from now on. No more stinking up the house for 12+ hours until serving time in the oven which only goes to 170 degrees, still a works amazing for a super long rest.

Roughly how many hours? I wanna know what time I need to start it

@granitegreg7883

Ай бұрын

Always smoke your brisket the day before you plan to serve to family and friends. I usually start mine about 8pm the night before let it get up to about 203 internally and let rest in the over until we’re ready to eat. You’ll thank me later.

How many smokers do u have

You don’t cook to temperature you cook to fat rendering. And that’s not a “smoker” it’s a pellet grill. You can make great bbq on a pellet grill but it’s not the same as stick burner and if that was the case every bbq joint in Texas would be using pellet grills, not something that’s less convenient like an offset. Also, very easy to share a video of the point being super moist cause well you can’t mess that up unless you’re blind, interesting how you didn’t show the flat where there was absolutely no fat to help protect it and I bet it was dry as hell. Probably not her fault cause the brisket looked like a select-choice cut of brisket.

@carlosochoa4841

9 ай бұрын

Geez bro who hurt you

@austinhoffman4900

8 ай бұрын

@@carlosochoa4841 nobody hurt me but thanks for looking out for others. I Can say whatever i like, just like you. Move along.

@austinhoffman4900

8 ай бұрын

@@carlosochoa4841 nothing of what I said is wrong or offensive, straight facts, facts don’t care about your feelings.

@Vato_Rudo

7 ай бұрын

I use a Weber smoking 18 inch. I smoke my brisket for 10 to 12 hours. I used the minion method with hickory wood lumps and charcoal. I am blind and smoke the best around town here in Southern California. You be surprised with blind people can do.

@rnick123

6 ай бұрын

You sound very hurt lol. Also that's most likely a prime brisket not choice

I know I just started following you. But, I think I love you ❤

Miss my x

@Bill_tyler

25 күн бұрын

10X been up in it since….. probably still hit it huh 🤢

Temp spike battery life isn't for low and slow. The battery life is horrendous

I just love your videos. I hope this gets me to a great brisket. If not I'm done with brisket!! Lol Thank you for sharing

Every single bbq content creator cooks the same way. So boring

First step to good Texas brisket is to shill at least 4 brand names. No good brisket was ever made on a home welded oil barrel pit

The white fat dedicates the fat is not fully redered. You should look for tge wrap and hold method.

What’s missing is the amount of time it typically takes to reach these temps. I had mine on at 225f for about 5 hours to get to an internal temp if 165f. It’s been in for another 2 hours and I’m only at 173f. I’m guessing another 5 hours to get to 202f. Then rest time, I’ll have it for breakfast tomorrow morning…

@BobbieGirl808

10 ай бұрын

Yes. I let my brisket go for about 16 hours typically. I start it around midnight and pull it around 6pm then let it rest for an hour. Dinner at 7.

@backyard_pitmaster2893

10 ай бұрын

You hit the stall. If you wrapped it, you can bump the temps up to push it through the stall.

225 Celsius or Fahrenheit?

Someone tell me, what’s better than a properly smoked Brisket?

@400080vikkash

6 ай бұрын

A actually properly smoked brisket 😂

155-175 internal is a pretty big temperature range. Is there anything that lets you know where in that 20 degree range that you should pull and wrap?

@MarriedtoBBQ

Жыл бұрын

165 to 175 is what I said, but yes! The trick is to make sure your bark is set the way you like it - I’ve even taken them up to 185 before wrapping if the bark is still too soft. I’ll post a video soon about this in more detail

@darryldeyerle1596

Жыл бұрын

I did hear that wrong! My apologies. I’m a newbie and still trying to get it all together. Thanks so much for all your vids. You’re awesome!

@MarriedtoBBQ

Жыл бұрын

okay, I tried to do a video reply so it would notify you but I’m not 100% sure how it works 😂 let me know if you see it

@darryldeyerle1596

Жыл бұрын

@@MarriedtoBBQ I see it! Thanks so much!

@jimrogers1500

Жыл бұрын

@@MarriedtoBBQ Spot on!

You won't taste the mustard. It's a binder.

no one shows the point when they squeeze because they know its dry as heck

So thats why your brisket is always so cold😢