My Favourite Way to Smoke Brisket
Тәжірибелік нұсқаулар және стиль
I've smoked quite a few briskets over the years now and this method in the video is my favourite way to smoke brisket!
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You honestly can't beat a brisket in an offset smoker! The real wood fire, the smoker design and the air flow just make a huge difference in my opinion!
I've also tried so many different methods to smoking brisket, wrapping in foil, wrapping in butchers paper, not wrapping at all and i've had the best results when boating a brisket! Plus saving that rendered fat and using it during the cook makes a big improvement too!
This brisket was around 5.3kg before being trimmed. I basically trimmed any excess fat, silver skin and any thin edges. Whilst trying to maintain a uniform and aerodynamic shape.
Then it was seasoned and smoked at around 275F/135c for around 5 hours before we boated it. Then it went for another 2.5 hours or so until it was probing tender. I rendered down the fat from the off trim and used that in the boat and wrap when resting. Then the brisket was rested for 2 hours and it came out amazing!
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Meat: www.australmeat.com.au/
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#brisket #bbq
Пікірлер: 114
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Most chilled intro ever "I feel like smoking a brisket". Love it
@LownSlowBasics
Жыл бұрын
😅
Nice to see someone who isn’t from Texas making great brisket👍🏻👍🏻👍🏻
@LownSlowBasics
Жыл бұрын
🙏
Looks unreal, I did my first brisket a few weeks ago in my Oklahoma Joe kettle, was pretty darn amazing for my first go thanks to your tips
@LownSlowBasics
Жыл бұрын
Cheers legend. Good to hear!
Epic looking brisket mate! I hope your having an amazing time away
@LownSlowBasics
Жыл бұрын
Cheers legend!
Very well done sir! Simple and to the point! I especially like the tallow rendered from the existing fat of the brisket.
@LownSlowBasics
Жыл бұрын
Thanks!
@benkenobi4937
Жыл бұрын
To the Point lol
the challenge of cooking a brisket is in the fire management -- how did you keep the fire and temp even during those 7 hours? did you bump up the temp post foil boat? how much wood did you use? did you have to reload on the coal bricks?
@LownSlowBasics
Жыл бұрын
I’d suggest checking out my fire management video 😄
Thanks for another great video. 🤙🍻🇦🇺
Just bought my okj reverse flow two days ago, can't wait for it to get here. I've been smoking on bullet smokers and my pellet grill forever. After seeing your vids I'm pretty confident I'll be able to run the smoker just fine.
@mitchhale7968
11 ай бұрын
As urs is reverse flow do you still face the point towards to firebox or away so it catches the heat flow ?
Mouth-watering, Still working my way up to doing another brisket. Dried the first one on a Webber kettle. See how I go with this cook on my Oklahoma Joe Bronco.
@LownSlowBasics
Жыл бұрын
Keep at it legend 🙏
@nyanates
Жыл бұрын
Keep practicing and don’t move to another method until you’ve perfected it. It’s fun, educational and skill-building. Weber does a great job at smoking/grilling meat.
@ashcosmo3854
Жыл бұрын
Did you ever find out how it dried out so much ? Did you do something wrong ?
That’s the leanest pre trimmed brisket I have ever seen. Great video.
@LownSlowBasics
Жыл бұрын
I know hey! Came out great though.
Man that’s a good brisket.
@LownSlowBasics
Жыл бұрын
🙏
Theee old kirkland foil 👍 well done mate. Great cook
@LownSlowBasics
Жыл бұрын
The best hey!
Your method is awesome, great stuff 👌
@LownSlowBasics
Жыл бұрын
🙏
Mate, you nail it every time. My mouth is watering! Cheers.
@LownSlowBasics
Жыл бұрын
Cheers mate!
My brisket came out great not perfect but very good. Thanks for the great video. I know my second brisket will be even better. I used a old smokey and the snake method. She ran a little hot. Maybe to many briquettes? Thanks again!!
Been thinking about upgrading to an offset ! Currently running kettles and following your cooks whcih are always mint ! Seeing the end results makes me want to go offset now 😂.
@odinsson204
Жыл бұрын
I actually use both. Just depends on my mood.
@LownSlowBasics
Жыл бұрын
They definitely produce the best bbq in my opinion!
@kickzj
Жыл бұрын
@@odinsson204 wish I had the room ! Might have to get rid of the gas BBQ and run and offset and kettles 🤣.
@kickzj
Жыл бұрын
@@LownSlowBasics May have to be something I look into more I think.
@odinsson204
Жыл бұрын
@@kickzj doooooooo it!
I’m with ya on doing it in the offset, I love brisket but can never eat a lot of it, much prefer beef ribs or pulled pork or even slow cooke neck steaks with a char sui sauce, love the channel legend, like to see you make your own sausages, I’ve just started doing it and am having a blast making my own concoctions
@LownSlowBasics
Жыл бұрын
Yeah it’s heavy to eat hey! Thanks heaps for the ongoing support mate!
Offset brisket is the best! Looks good az
@LownSlowBasics
Жыл бұрын
Cheers mate!
Been a while since I did a Brisket, and yours looks awesome! Going to be hard to beat the Rump Cap I cooked a couple of weeks ago, that was some of the best beef I've ever eaten!
@LownSlowBasics
Жыл бұрын
Definitely hard to beat a rump cap!
@2005Pilot
Жыл бұрын
Where do you get one of those? Speciality meat market?
@JimOHalloran
Жыл бұрын
@@2005Pilot I got mine from Austral Meats here in Adelaide. My local butcher also had them when I was there last week. I've found my local butcher can do pretty much anything if I order a few days in advance. I've never seen anything like that in a supermarket, so find a good local Butcher and have a chat with them. The Rump Cap is often known as Picanha, so it could be labelled as either, but it's the same cut.
I am watching this from Germany. You sir are a Fleisch Artisan.
Love it - that will have to be my next cook. Thanks Aaron
@LownSlowBasics
Жыл бұрын
Cheers mate!
@-D.B.
Жыл бұрын
@@LownSlowBasics I ended up doing one over the long w/e - 4Kg Black Onyx from Austral Meats. Turned out great! That tip with the fat offcuts in the tray was on the money. Thanks mate!
Brisket looks amazing!! I've only done it once and failed. It was easy too dry.i think I trimmed off too much fat. I've practiced on Chuck roast several times and thought I had it down already. And you did hours in 7 hours???? Nice!!!
You made that looks easy :)
@LownSlowBasics
Жыл бұрын
I try 😄
Aaron, I am doing a Wagyu brisket for my birthday. Never done a brisket before, but studied your methods in depth. I have a WSM and hope it is able to do a half decent job. Do you think I should put water in the water pan?
@LownSlowBasics
5 ай бұрын
Personally I’d start without but have one ready if you need if temps get away from you etc.
@paulvictor9368
5 ай бұрын
@@LownSlowBasics thanks for the advice.
Great now I'm hungry
@LownSlowBasics
Жыл бұрын
😆
Phenomenal!
I Love your channel, mate. I was wondering, as I'm new into smoking Brisket, what do you use to sprits your Brisket with.🤙
@adamhenry5019
Жыл бұрын
Looks like he used water. I’ve smoked briskets side by side, 1 with water one with apple cider vinegar and they both turned out exactly the same by taste and appearance
That looks awesome! Loving the vids!
@LownSlowBasics
Жыл бұрын
Cheers mate!
Hey Aaron, are you running a master class at PL brewery again this year fella ?
@LownSlowBasics
Жыл бұрын
Hey mate! None planned yet but stay tuned 🤘
Great cook mate, couple questions if I may…did you cook fat side up or down? What was the weight of the brisket approximately? Did you “drain” the tallow from the boating or did it reabsorb? As always, thanks so much for sharing your knowledge
Looks Amazing!! Thanks for sharing!
@LownSlowBasics
Жыл бұрын
🙏🙏
Great video was waiting for this one
@LownSlowBasics
Жыл бұрын
🙏
Can ya do one on a weber if so any tips?
@LownSlowBasics
Жыл бұрын
kzread.info/dash/bejne/ZqR50tewlK21e5c.html
Is there any reason you made the boat out of foil instead of just using the foil tray you transferred it in to?
@LownSlowBasics
Жыл бұрын
Just helps hold the juices tighter around the brisket.
@rustyholes7212
Жыл бұрын
@@LownSlowBasics cheers mate
Hey bro Love the vids Whats the best when it comes to cleaning it ? I am leaving fat down the bottom of the barrel of my offsett, is that bad?
Is Goldy's "no wrap" the way forward?
Love your channel, my go to for BBQ. I did a brisket on my Weber Ga today. Came out so dry. Should I wrap it early? Like 1hr in?
Amazing!!
How to make smoke ring
love ur vids mate. is boat better or wrap in foil better? I only say that because I'm afraid of drying out the brisket
@LownSlowBasics
Жыл бұрын
I prefer boat.
Looks delicious! How often did you add a piece of wood? How did you do at the steak championship
@LownSlowBasics
Жыл бұрын
Around every 45 minutes. Great! It was a blast.
If i want to freeze it after cooking will it freeze well? and do you recommend me to slice it before freezing it or after?
Whats the best timber to use for the log splits?
Too good bro. Ultra hungry now.
@LownSlowBasics
Жыл бұрын
😄
Nice work
@LownSlowBasics
Жыл бұрын
Cheers legend!
What wa the weight of the brisket? Thank you.
Nice video! - quick question, do you lay the brisket with the fattyer side facing up or down? cheers
@LownSlowBasics
Жыл бұрын
Fat up ⬆️
Looks so yummy 😋🤤.
@LownSlowBasics
Жыл бұрын
😃
So the bark u got from smoking just went away with the melted fat? Now it’s wet with no bark.
@LownSlowBasics
Жыл бұрын
Definitely had bark. Once it’s set properly it doesn’t really go backwards
Nicely done, what sort of mincer do you use?
@LownSlowBasics
Жыл бұрын
They don’t sell it anymore but it’s just a cheapy off Amazon
You spritz it with just water?
What do you serve it up with?
What knife are you using there
Hey mate, how much did that one weigh?
Can I use this method on a pellet grill?
@LownSlowBasics
3 ай бұрын
Absolutely
@jh2142
3 ай бұрын
I wish I would have seen this message a little earlier. So I’m using another one of your videos and doing this over night. Just put mine on at 10:10pm US pacific time. Thank you for replying! Next time I will try it out with this method. However, we are finally getting some sun here in Washington state and I’ll be back to using my offset smoker 💜
What temp are you holding for the cook.?
@LownSlowBasics
Жыл бұрын
135c/275f
Anyone tell me exactly what Oklahoma Joe's smoker that is. I think it's time to upgrade from the Webber kettle.
@patchy_drizzle5316
Жыл бұрын
If I was you id go the wildfire smoker instead. Steel is a bit thicker and holds temp way better IMO
@HumbledHabitz
Жыл бұрын
It’s the offset smoker. I enjoy mine
@LownSlowBasics
Жыл бұрын
It’s the longhorn reverse flow.
@wilbamatthews2769
Жыл бұрын
@@LownSlowBasics cheers bro