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

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

10 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

9 ай бұрын

Killer advice.

@austinhoffman4900

9 ай бұрын

I literally commented this and got shot down for it lol

@Repetoire

8 ай бұрын

Yeah tell that to the comment section health inspectors lmfao

All that went through my head while watching this: Did I just make the song of the summer? Directed by myself, George cooper. Soft brisket, warm brisket, little ball of herbs, happy brisket, sleepy brisket, pat pat pat. Thank you.

Delicious man for real!.👌✨👌✨👍👍

My Second time watching This Brisket ❤. Thank You.🎉

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.

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.

Nice smoke ring, texture and bark. Sweet

Forget temperature and focus on look and feel.

@daveg4236

7 ай бұрын

Probe tender for me

@DrLaurelWeaver

Ай бұрын

Temperature better gauge for beginners

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

@tophjones8110

2 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

16 күн бұрын

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

That is beautiful Central Texas Brisket

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!

That smoke ring 🔥

Awesome 👏

I keep forgetting to put that thermometer on my christmas list

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?

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.

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 😩😩.

you had me at mustard

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

Great job

I should call... my butcher

Looks grand🎉

I use Chee Hou as a binder. And chinese five spice as seasoning , Its not very "Texan" but its delicious

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.

Awesome!

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 😎

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

Spritz with apple cider vinegar and let rest 12 hours

@rnick123

6 ай бұрын

12hr rest is insane

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.

With mesquite charcoal Kingsord grill

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

Didn’t season the sides?

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

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

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.

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

How long did it take how many hours

Im putting mine on tonight

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

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.

What is the name of the grill?

brand of smoker?

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

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

6 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

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

Where can I get a temp gauge like that?

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.

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.

Ahhh beautiful

Spritzing made the bark less barky in my experience

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

@BobbieGirl808

11 ай бұрын

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

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

11 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

11 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

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

If not mustard then Worcestershire sauce makes a good binder...or if injecting then just rub that all over.

Forget about temperature and focus on feeling

FEEL is more critical than IT.

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

I like a lil AP seasoning ❤

I need to get some butcher paper like that.

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

😍😍😍😍😍

Temp is everything, what temp is the smoker?

That flat was dry lets go

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

🤤🔥💯💯

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

Facts 24:7

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

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.

How many smokers do u have

W sauce binder never NEVER use mustard on beef if you haven’t w sauce use tallow or nothing at all. I smoke it way differently but to each their own, but for the love of god never mustard

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

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

Oh yeah

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.

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.

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

@thomasjefferson6334

4 ай бұрын

Exactly what i was thinking

@chadwall5405

3 ай бұрын

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

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.

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

Use a choice packer brisket.

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

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

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

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

Probe tender, not temp is gonna tell you when it's done...

I need a thermapen.

Don’t listen to someone who needs to buy an expensive piece of meat for it to be good cause they can’t cook

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

Forget about time or temp & focus on probe tender.

Skip the mustard

damn!

225 Celsius or Fahrenheit?

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

Miss my x

@Bill_tyler

Ай бұрын

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

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

5 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.

Isn't it burnt?