Looks absolutely yummy! 😋 Will definitely give this a shot!

Love to watch your videos thank you for sharing this with us

I love your content. Always fun and informative.

I'm gonna have to try the flat only. Never tried that before! Thank you for a great video!

awesome cook and great end presentation. Thanks for sharing.

you are my hero, thanks Suzie!!

Thank you very much. Perfect for the flat i just bought.

Thank you Susie! This is exactly the video I need! I am in the process of smoking one right now- was going to try naked but I think I will stick with paper based on your video. You have taught me how to trim and smoke my brisket, and it is much appreciated! Love your channel.

Came for the smile, stayed for the food. Omg!!!

Great Stuff, We can’t wait to try this one. I haven’t been to successful on my brisket yet. Thank you 4 sharing!

NGL every time I watch Hey Grill Hey, it's just a good smoke and a great family night! Thanks for good content every time I need some help!

Suzie, this was so helpful! Been an offset/pit barrel/WSM user forever, but I’ve gone to the pellet side now. I’m sitting on a flat of available-but-iffy quality, and i really wasn’t sure how to deal with it on a spanking new Woodwind Pro. Thanks to you, it’s game on! Time to sub! 🤗

I’ll be giving smoking a flat a try. Full packers are getting hard to find, they are expensive, and I am cooking for just two. Love the channel!

Thx just got a flat yesterday from Publix. Gonna smoke for the game. Thx 4 sharing.

Nice! Love your channel my friend… keep sharing, I’m subscribed 🙏😀

Thanks for another great video. Just wanted to share back to you an idea since you give me so many. Try using leftover brisket for beef stroganoff, it is awesome! Hopefully I will see you do a video of your recipe doing it.

Your background looks very similar to mine. Hahah. You may live right by me. Peoria Az shout out!

Omg, mouth watering

@christopherbareja996

6 ай бұрын

Lucky your mouth is watering because that's the only moisture you're going to get eating this brisket

Yum 🤤

The flat, pound for pound, is more expensive than a packer because it's been trimmed that much more. I've loved your videos and made several of your recipes. The Dr. Pepper jalapeno jerky is one of my absolute favorites.

Looks Delicious, I made my first flat yesterday, came out a bit dry, started at 235 degrees. Took 4 hours to get to 165. Wrapped it and had to increase temperature to 275 and it stalled there, had to up temperature to 330 to finally get to 205. I let it rest in a cooler for 2 1/2 hours and it was dry. Should I have not increased the temperature? It cooked wrapped for 5 1/2 hours. I thought that was too much but everyone says it has to hit 205.

Hey Suzie can you try a smoked brisket style chuck roast on a propane grill?? I've done plenty of smoked pork loin that way but my chuck wasn't great

Thanks for the ghee tip

I have a piece of a brisket (no idea whether it is point or flat or both) that I think this will work with. Where did you get your injector? I looked at the video description and I didn’t see any link.

I have to do 3 Flats for Christmas (would have preferred a whole brisket, but guest wanted to contribute and bought the brisket and thought leaner would be better)...I am nervous about the cook. Need some thoughts on whether I should plan a much longer cook time for 3 vs 1.... SOS

so glad to see this as a flat brisket is easier to obtain here in Northern Ireland, my next cook

Did you go fat side down after wrapping as well?

These videos have helped w doing my 1st brisket. I would like more info on how you setup your grill. Is that foil placed under the grates? Do u ever use a container w water under the brisket for added moisture inside the grill? I recently purchased the Weber Smokefire ex4. There has been some reviews about grease fires down in the box and a buffer under the meat will help

@Heygrillhey

7 ай бұрын

The foil is under there to make cleanup easier after. I just swap it out between cooks. I also never use a water pan. I've never found that it makes much of a difference where I live.

@danoH47

7 ай бұрын

Thanks for that. Another question. I like the low sugar in your bbq sauce, but my Amazon prime free shipping have your Texas bbq sauce for $18 for the 18oz. Ur store has it for $9 plus shipping. Is this a miss on Amazon.

@Heygrillhey

6 ай бұрын

Amazon charges a ton of money to list products there, and while the shipping is free for you it definitely isn’t for us. Their rates can be ridiculous. So unfortunately we have to charge more. We would lose a ton of money trying to keep our Amazon price in line with our website.

Hey I’m having trouble with my masterbuilt app any suggestions on how to fix it? Can’t set temp or time Thru the app

@Heygrillhey

Жыл бұрын

Masterbuilt could probably help!

❤️

Would a porter beer work or something more smoky or mild? I don’t see an IPA working. Too bitter. I would like to see you make a prime rib. Its challenging because half my family likes it bloody the other half not!

@Heygrillhey

Жыл бұрын

Absolutely!

Love this video. I can't wait to try it. I have a Masterbuilt smoker (saw your's in the background). How do you suggest getting the "bark" that brisket is so famous for? Maybe a few minutes on high on a grill?

Great BBQ recipes….but…. How in the world do you NOT have flies all over you while you are cooking outside. We’re in Texas too and I’m ALWAYS fighting flies. Please tell us you have a secret you can share. 🤞

@Heygrillhey

Жыл бұрын

We just get lucky!

It's always called the Texas crutch.... because that's what it is. Also, a pellet smoker adds 0 smoke flavor. If you want smoke flavor from a pellet put some wood in aluminum foil on top of your fire or somewhere where it will get enough heat to smoke.

I watch The Office to much. I thought she was going to say "it's got an oaky afterbirth."

I just went to Costco and bought a flat thinking it was the point. Whole brisket was 2.99 lb and the flat was 6.99 lb.

Wiah i seen this video before wasting 30 bucks. Mine came out so dry

When you cut it up with out showing and don't try it then it must have been dry.. lol

I’ve never taken brisket past 200 and always had a juicy brisket. Is that just an American thing like wearing your shoes in the house? Cause I am Canadian 🇨🇦

@rogercook4224

18 күн бұрын

It actually depends on your altitude on what temperature you should cook it to but I think only professional chefs learn this. Where I live the boiling point is 195F so if I go past that it will be cooking all the moisture out. So where I live my target temp is right around 193-194 however feeling how soft the meat is when you probe it tells you when it’s most tender and done. Pushing it closer to the boiling point helps caramelize the fats and makes its taste like sweet candy.

I did this couple months ago and it was a complete disaster. Way way too salty and tasted like pot roast

Super dry and tough looking brisket

Looks Dry…

dont look done

Her brisket looks dry