Texas Style Brisket | She'll Love Your Meat
ฝัง
- เผยแพร่เมื่อ 28 ก.ย. 2024
- Texas Style Brisket the Kosmo's Q way, we knocked out these texas briskets in around 10 hours using salt and pepper only and wrapping in red butcher paper. You are going to fall in love with this brisket recipe so without further adieu let get in to the Texas Stye Brisket Recipe.
Subscribe for more BBQ videos (it's free!): www.youtube.co...
Get my best recipes and products at: www.KosmosQ.com
Share this video with a friend:
• Texas Style Brisket | ...
Products Used:
Rubs: kosmosq.com/ba...
Sauces: kosmosq.com/sa...
Injections: kosmosq.com/ba...
Wing Dust: kosmosq.com/wi...
Rib Candies: kosmosq.com/ba...
Equipment Used:
Knife Sharpener: amzn.to/2uBcVBg
Backyard Deep Fryer: amzn.to/2CXkj99
Pit Barrel Cooker: amzn.to/2tlUT3q
Victorinox 12" Pro Slicing Knife: amzn.to/2s2XMCQ
Weber Kettle: amzn.to/2DBYscm
Weber Fire Starters: amzn.to/2F6lcPc
Big Green Egg Vent: amzn.to/2E4w27z
PK Grill: amzn.to/2BtnB2H
PK Grill Grates: amzn.to/2E9buL8
Propane Torch: amzn.to/2Cijffk
This video was filmed on a Canon 80D: amzn.to/2s2Xmwj
Watch next - • Kosmo's Q Texas Style ...
Recommended Playlists:
Cooking steak - goo.gl/G5nLPA
Cooking chicken - goo.gl/CNYcQe
Briskets - goo.gl/PW1VmC
Cooking ribs: goo.gl/R3HSwc
Music by: Royalty Free Music
Connect with Kosmos Q:
#KosmosQ #ItJustWins #BBQ
Facebook: goo.gl/MkDUs7
/ kosmosq
Twitter:
/ kosmosq
Instagram:
/ kosmos.q
Snapchat:
/ kosmos.q
Affiliate Disclaimer: Some of the links in this description are affiliate links where I'll earn a small commission if you use them at no additional cost to you.
#KosmosQ #ItJustWins #BBQ
I’m married and we have nothing but time. Flavor is key. I keep family, friends and neighbors fed from low and slow. Start early, finish late and eat when done! It’s part of smokin!
Started with offset smoker, now BGE. Trim close while still chilled, simple rub and let come to room temp. Lump charcoal with hickory and pecan wood @ 230F. Fat side down for the first hour, then fat side up. Wrap in paper or foil with a cup of beef stock at the stall. Take out and rest @ 200F. for an hour. Crack a beer and tear into it! You should check out a food grade compression sprayer for your bbq. Better and faster than pumping with bottles! Today is the first time experimenting with fast and hot method. I've two on right now @ 300F. just going through the stall at 6 hr. now. Watching your vids while smokin' is like having smellivision.
I like the combo of low & slow then hot & fast. I run the low and slow for about 3 hours, then once the meat has the right color and gets the Texas crutch, I crank up the heat for a hot and fast finish. I always finish early and let it rest until its time to serve!
Native Texan here, and this is what i was taught.
Traditional brisket is salt and pepper like you did.
Fancy brisket is salt, pepper and garlic. And if the preacher is coming over, maybe use some paprika.
I do prefer low and slow for taste. Good excuse to sit around and drink some cold beer. I will be curious to one day try the hot and fast method.
Awesome channel bro.
S&P, peach butcher paper, low & slow. Low & Slow to consume Shiners and sit around tell hunting and fishing lies or for those that took the Oath/served, war stories. Love the channel. Gig ‘Em yeah I’m a Texan.
Big AL Howdy, from Cypress/Hockley.
ur beginners brisket on a traager is the best recipe ever its the one I stay with keep up the good humor and content love ur channel
Good cook Kosmo.
For me it's S & P, low and slow. I like foil more than paper because I like to collect the jus and add it to the serving pan. What I do though is leave the foil "cracked" to allow some of the steam to escape and not totally ruin my bark.
Just a backyard cook here in West Texas. I like to go salt and pepper, spritz every 30 to 60 min after the first few hours. 275, post oak, unwrapped the whole way unless it starts getting dry outside, I'll use paper if I have to wrap. Chicken legs are my favorite thing to make though, they're like crack.
My god. I just started smoking and already have learned alot from these videos. I'll be smoking a pork butt and brisket this weekend!!. Got my cow cover, texas beef rub and brisket mop, opx1 ready to go!!.
Dillon Leslie if I were you I wouldn’t take his advice too seriously on smoke coming out of the smoker, i always have white smoke coming out of mine and it comes out beautiful with such a nice Smokey flavour I absolutely love !
@@jessejohnson1557 I'd rather take the words of a world champion than anybody else.
My family has always used pecan or oak. Whatever we can cut from the fallen trees around the farm. Im learning alot more about post. I've probably had it from different places I've dined at. Keep the videos a rollin. Stay safe yall.
Keyboard cooks, I love it! TH-cam is full of anonymous experts in all fields.
First thing, being a Texas girl who is very familiar with Texas heat, you never water your yard in the middle of the day when the sun is up. You're better off watering early morning BEFORE the sun comes out to allow the water to sink into the soil. If you water in the hot sun the water will evaporate before it gets to the roots and the heat of the sun will heat the water and bake your grass....that said......I like to do brisket low and slow to maximize the smoke. Once meat reaches an internal temp above 150 it won't take on any more smoke, so hot and fast will not allow the meat to take in enough of the flavorful Post Oak wood. I don't use foil because it tends to make the brisket more like pot roast and it tampers with the bark. Butcher paper is the way to go. Once the brisket reaches around the 175-180 internal temp, that's when I wrap. Love your videos and especially love the rock and roll music you use on your videos. Also LOVE, LOVE, love our products!
Great video! I like the way you express it's the way you like to do things and then ask how do we like to do things. I'm just starting out so I look forward to making a more informed contribution another time. Thanks for the newbie tips!
My favorite beef to smoke is a Tri Tip Roast, by Snake River Farms - American Wagu. Indirect heat. Kingsford briquettes and Lazzari charcoal, topped off with Hickory & cherry wood. Thank you for taking us along on your BBQ journey.
I like low n slow because it’s more time to drank beer and hang out with family
Cheers to that!
Best comment on here
A man of culture.
Is this the running back for my Cowboys?? And tour right low n slow and beers😎
I'm making a playlist of all the best briskets on TH-cam. You just earned a spot! So many people out here on TH-cam have no idea how to make brisket.
"Really is a great brisket, I JUST DONT LIKE WAITING THAT LONG" 🤣🤣 That's my mindset as well brother.
D-Money here from Austin, TX! Thanks for following though on the challenge I made you a couple months ago for Authentic Brisket (that means Texas Brisket). I’m looking forward to watching this video! Too busy right now, but I will follow-up as soon as I get my pool and smoker fired up later today!
How long I cook a brisket depends on how much beer I have.
The more the better ay
Salt and pepper, cover and refrigerate overnight, 225° at one hour per pound it weighs, medium smoke, wrap 4 hours in butcher paper before taking off. I let it rest a half hour before cutting into it against the grain. Has a nice slight pull and very tender. Been doing it that way over 10 years.
Hot and fast when you're single, low and slow when you're married. Wait, what are we talking about? I like both depending on time and when food needs to be served. I also like BP over foil to keep that bark preserved.
Hahahahha! Balance.
🤣🤣🤣🤣
Top 10 huh?? Haha!! Don’t matter do what you want to.
depends what your putting your meat in.
++++on the BP
I most definitely love the longer cooks 12-14 hrs just how I like it
Butcher paper if you like a crustier bark. Foil if you like a more tender brisket.
Love it Kosmo! I’m a fan of SPG, fat cap down and hit her hot and fast. This was an awesome cook man on a beast of a cooker
"Ultra Low and Slow" 16-18 hour cooks 💪
Low and slow adds more flavor. I'm not a brisket guy yet but I've gotten pretty good at chuck roast and I use foil.
I've always used foil, but want to try butcher paper in the future.
Buy it on Amazon Mark, best prices, don’t need the expensive brand, do buy the widest brand 24” min...
thank you for showing me how to cut the brisket I was letting my brother know the show is awesome will definitely keep watching your TH-cam videos
Just curious where you get your Knives. Videos are AWESOME!!! Thank you for all the great tips 👍
Check out cutlery and more. They carry shun but there line of knives called enso are wicked awesome
I love low and slow. I always tell people its whatever floats your boat. You gotta eat it. Smoke on brother.
Hot and fast with smaller steak, low and slow for larger cuts.
I always make my brisket salt and pepper only. I always use foil to wrap. I have done low and slow and hot and fast. I have had them both turn out great. But my best was hot and fast. Great video!!! Love that big ass smoker!!!
Don’t know about low and slow or hot and fast yet. Doing my first Brisket for my first Father’s Day coming up. Thanks for the tips and great video!
Beef short ribs Texas Style
I just finished Tex A&M's Camp Brisket where all we did was salt and pepper on the briskets. And, they were delicious. I have a large WSM and with the vents open 1/3, I can get a 225 to 250 cook and all turns out great. 55% 16 mesh black pepper and 45% kosher salt. That's it.
From experience the family and myself like the low & slow. Last year I smoked 2 briskets at the same time. One was in paper and the other was in foil. (the family needed a clear winner) 9 out of 10 like the paper won over the foil. For me it was more flavorful, tender and the color was gorgeous vs the foil.
Salt and pepper is a good brisket-and has become boring as hell once you know how much better you can make it with just a few little things. Last few I have done hit them with Malcolm's AP rub, then a good coat of Cow Cover Hot and then top with a good coat of 16 mesh black pepper. If using one of my pellet grills I inject with Kozmos reserve.
Have got nothing but rave reviews. Been doing the hot and fast lately. First one was a disaster as I had grease fire and ruined it. Since then I got the hang of it and it's nice to be wrapping in 2 to 3 hours. Great video and as always good info. You must have dirt on Travis Clark to get his pit that has won so much money. Lol!
I agree with you Rus. I am in Central Texas and SPG is a must for a base but there are so many other flavors that take a brisket to the next level. I am not a fan of sweet on beef but a little onion powder, chili powder or cumin, paprika really takes it up. I have always cooked a little faster than most. Its just how I do it not really on purpose but I’m like you Kosmo, who wants to sit with one for 12-16 hrs? Good beef, good rub and enough good smoke is the key.
Agreed. Garlic, paprika, chili pepper, all these will compliment smoke and meat flavor.
@Flatus Antiquitous Not true at all. Maybe if you have a heavy hand then yeah you can't taste the beef. I use many different things and have no issue tasting mine. BBQ at the end of the day is a matter of opinion anyway. There is no right or wrong way to do it.
Great video man. I cooked my first brisket this past weekend. A bit apprehensive to say the least. Had to be ready by noon on Sunday. Started it at 9:00 pm Saturday night, Set the alarm every 45 min to get up and check the fire. My temperature varied a bit from about 200 to 250. Left it on til noon Sunday; did not open the smoker Iid once (wood , offset). Took it off, wrapped it in foil until we ate. My grown sons and son in law are all pretty opinionated about food off the smoker or grill and honest too. They said it turned out great . So it was low and slow for me. No wrapping . Enjoyed the heck out of it . Great eating. I’m a brisket guy now .
I’ve done both. Low and slow is the way to go. Although the brisket I cooked yesterday took 14 hours at 225 degrees.
I like to smoke pork "picnic" roasts. I know some folks think it's too lean, but it comes off with a nice clean flavor and I've never had anyone talk mad or bad about it once they eat it.
I like the simple, no nonsense professional prep and while I love garlic I would say the brisket has so much flavor using only salt and pepper will just bring that natural fantastic native flavor profile out.
The LC
Dude! Another home run video! I'm a grill and smoker addict (11 cookers and counting)and love your videos. Great products too! My whole neighborhood loves to smoke bbq and your recipes are killing it! Thanks for the tips and being a regular guy who loves to cook. Hope you roll through Georgia sometime! Keep it up brotha. Much envy of the el ray smoker.....I have to get one!
Franklin Rub ! Simple and delicious.
can never go wrong with a nice tri tip cooking up on the grill with the boys
I've found with my smoker it likes to go hot and fast. Can usually knock it out in about 7 hrs - but best results have always been with foil. Tried butcher paper but never comes out as good (tender) as with the foil.
Kosmos hey pal how are y'all doing? I love to do baby backs, standing rib roast, and rib eye steak. This is my top 3 of no less than 5o. I have a great gas grill, Cabelas 7 in 1 cooker, as well as a Pit Boss pellet grill. Other than the half price that the Pit Boss was (my son has the Traegar)my son is a wizard on his traeg. He has given me countless tips on the fine art of pellet grilling. I'm very grateful for his expertise. But I assure you I love your videos as a information super highway, they can't get better than Kosmos. I can't thank you enough for all that you do for the Queuing industry. You're a master on all grills I've seen you work on. Always a pleasure to see you work your magic.
That's an awesome pit! As far as brisket I do some the same way but I also have a family rub we all have used for years.
Brisket hot and fast! I live in Texas and it’s salt, pepper, and garlic with a water pan. You are right! People make it hard, don’t make it hard
I'm in S.E. Georgia and when its hot and humid (like today), I like to do hot and fast. Cleaner fire that way. When its cooler out with less humidity I like to do the low and slow.
JrSVT im from south ga just above Tallahassee fl and yep 98 with 100 percent humidity, it get crazy hott
JrSVT gotta cook brisket slow at least 14 hours
Fuckitol, you obviously dont live in a humid climate. The humidity makes it difficult to burn an efficient fire small enough for a low and slow cook in my offset. I've done both low and slow and hot and fast...I've had just as good of brisket hot and fast as I have low and slow.
@@JrSVT big misconception about Texas and Oklahoma,it's humid as hell,far west Texas is dry but most of Texas is humid.
Looks good. Only thing I’d change is season the point a little more than the flat since it’s thicker. Nice setup.
"She'll love your meat" lmaoooo I'm a perv sorry.
I used to always do chopped brisket because I do a fast cook, chop that thing w a cleaver and the hand mix in just enough sauce to "wet" it.
But lately I've gone to L&S for sliced brisket.
Cool video though and that smoker you used was pretty sweet too
Low & Slow 225° 10-12 hrs but I like to inject it with Au jus & garlic powder like 1" squares let it sit in fridge for overnight with nice coat of Salt & Pepper. I just did 12lbs brisket this past Friday it was on smoker at 5:30am for almost 6 hrs till 160° then double wrapped in aluminum foil shine side in for 5.5 hours till I could probe it and it felt like stabbing into a jar of peanut butter, and then I checked temp 203-207° then into a towel and cooler to rest while I drove to ranch 2 hrs away. I let some friends get a taste and they said yep a Texan made it more pepper than salt 😂 but no one was talking until dinner was over. Smiles all around
Im a kid i cook porkchops
Great video !!!! A master at his craft!! We do Hot and fast !!! Getter done!!
Friday , with a cold one in hand I like to bbq some short ribs and crispy mollejas..
I'm so tired of Texas brisket. So overrated. I use aluminium foil. Keyboard tuff guys started using paper, AFTER Franklin, got famous.
I have seen alot of positive comments on naked brisket as in not wrapped lol sorry don't know terms. Have you tried that? I'm new to bbq and would appreciate your insight
@@frozennumb69 I think the end product has more to do with the person cooking it then any type of wrap or naked.Theres a video of the owner of Franklin BBQ trying brisket wrap in foil,paper and naked I doubt anyone could have told the difference in a blind taste test because he knows how to do it...
I use butcher paper, seems to work well. One I don't see anyone doing with beef brisket is a brine. I started doing a brine on the brisket and it always comes out awesome! Might want to try it out.
Low and slow, gives more time for beers and shootin the shit with friends and family, keeps everyone's mouths watering
Dude keep the videos coming... my favorite channel to watch.
I do mine San Antoine style, 6 pieces of garlic and 4 Jalapenos ground up added after the Salt and Pepper that's it, low and slow at 250, FSU Foil wrapped.
Those briskets looked great. I'm a low and slow guy using butcher paper
That looks amazing but that title is something else 😂
Low and Slow, the butcher paper gives a better bark specially if you only use Salt and Pepper. Those briskets came out with some badass smoke ring. New subscriber great video bro.
nice job! i fire up a few small split logs in a fire pit close by about 15 minutes or so before I throw them in the smoker fire box. This saves on the white smoke issue that always happens when refueling. I think it works great. Thanks for you vid!! Yes, and, butcher paper works best for my taste.
Love your channel, love your products. The cow cover rub IS AMAZING. Keep up the good work.
I was hot and fast when hot and fast wasn't cool. Now i do slow and low. Guys and gals when you have that perfect brisket cooked please remember the grain in the flat runs the opposite direction of the point. Start slicing the flat until you see the point come into play. Then separate the two so they can be cut correctly.
Low N Slow! That's how my daddy always did it. Thanks for sharing!
Favorite thing to cook is a pork butt, followed by any style/type of chicken. Your pulled pork recipe is best I’ve ever had.
I decided I wanted something different in my brisket so the guys at GRILLS OF MISSISSIPPI told me to use your brisket injection, it has changed my game. My brisket was freaking awesome with a ton of flavor.
I like hot and fast in my gateway and also in our stick burner.
I've tried it all but I'll always lean toward splitting the point and the flat before I cook, running them low and still keeping the cook time down because they are split. I always favor a little more smoke even if it means an extra hour on the rig. I also like keeping my flavors simple but more than just salt and pepper.
I think I want to move to down south. The love y’all have (and the weather) for bbq is wheeling me in.
Low and slow hickory smoked pork butt is my normal cook!! Family loves pulled pork!!
Another great video keep them coming. I prefer low and slow i use foil cook time around 6-8 hrs. When i'm off i love making brisket. When i make something after work i try to be quick about it. I usually make chicken, or ribs. Fajitas are always good. Have a great day
I enjoy a clean, slow smoked brisket due to our taste palate. I’ve always wrapped in foil, a nice bark IS important. I finally bought some BP, I’ll soon know what we enjoy most.
You smashed your Brisket btw! Not once did I notice you using a internal thermometer...
Props to you!
The younger crowd has it easy. Back in my BBQ teeth cutting days there was no internet,you either got it right by trial and error or you found yourself a kind soul who gave ya a few secrets.
Low and Slow. I need to see your video on hot and fast. I've never done it that way. Honestly, I'm new to smoking and have a lot to learn. I like my Traeger but I want to learn on my side box grill as well. I'm still trying to wrap my head around trimming the beef. What do you let go and when do you stop? Keep the vids coming. I enjoy them.
Looked Great! Loved the minimal trim on it. Fat cap up! I like to eat low & slow, I like to cook hot and fast. Enjoyed the video.
Awesome video. Can’t wait to do another brisket cause I want to try out your Texas beef on it
Just started doing briskets - McCormick's has a garlic-salt-pepper-onion rub that I used with an apple cider vinegar spritz and they came out wonderful. I have yet to have it take LESS than 12 hours, but I try to stay closer to 225 degrees.
I’d like to see you do a video on doing a brisket, hot and fast, on the Pit Barrel Cooker.
Hey Kosmo when you take your brisket off the smoker when its done do you let it drop down to internal temperature 170 degrees and then rest it?....or do you take it straight to the cooler and let it rest?.....love your videos!!
Arthur.......
love watching your video's man...!!!!! i always have my notepad out taking notes and striving to get my briskets likes your's..!!
Burgers all the time - for me A BIG CHEESEBURGER with alot of taste and fries fit for a truck driver
I like my Texas brisket just like the way you did it dude, the salt and pepper and I add me some garlic. I normally do my briskets hot and fast and believe me the results are all the same. Your brisket looked like dope!
I'm fixen to sneak a smoker behind my apartment complex to smoke some goodies for my kids birthday lol hope the neighbors don't mind 😂😂
Low and slow baybeeeeee. I usually wrap in foil only because I don’t have access to a big offset anymore. I’m traveling for work so all I have is my little Davy Crockett pellet smoker and sometimes an oven. After I wrap, I finish the brisket in the oven. No need to waste time with butcher paper if you’re not even going to finish it in smoke. When I can get on my buddy’s offset, though? Butcher paper all the way.
Low and slow , for the house I like to do it in a foil pan wrapped in foil . I also have done it wrapped in butcher paper . Both are good .
Cant wait to try the injection and mop sauce I ordered from you . I'll post some picks or maybe a video .
Looks good! I always use just salt and pepper but I grind my own peppercorns.
Ive never tried butcher paper but I will try it,love the way you trim your brisket ty
Love the video man love your personality definitely giving you that subscribe brother keep up the good work
225 on a PBC with a Party Q attached to the bottom vent. Wrap in paper at 165. I do not use the hooks. (3 chunks of oak wood to the charcoal).
That brisket looked amazing!!!! Mouth watering!
Kosmo, the one thing that seems to be omitted by nearly every BBQ channel is the actual grade of beef being cooked and if it wet aged and how long for. Can you please include that information in your videos, I realize that prime is the way to go, however, is there a secret to making select as good as choice or choice as good as prime? How much does aging affect the end result? Love the channel and your energy, thanks for spending the time helping us novices out.
Fantastic, thanks.
enjoy your videos just got me a PBC last month and am gonna buy some stuff from you
Enjoyed watching Kosmos. Lots of good tips & info. Can't wait to do another brisket. Thanks-Phil
Salt and pepper, and sometimes a rub. 200.derees until center is at 16o. Wrap with foil (have a roll of butcher paper to try next.time). 220 degrees until 190-195 in center. Rest in cooler 1-2 hrs. Ready to go. Cook on Pit Boss pellet grill. Cherry, apple,oak,hickory, or a combo of pellet woods.
Fajitas!!! And beef ribs
I like simple s&p. I wanna taste meat not spices. 275-280 degrees. Saves a couple hours. Wrap it in foil early in the stall around 170. Brisket takes patience. That's why it's the best.