I wanted to let you know that I’m a 70 yo man and have cooked a lot of briskets in my life and also I cooked all of them on a charcoal grill about a week ago I seen your video on TH-cam and used it yesterday for a big father’s Day party kids grandkids and great grandkids where here and wanted to let you know your brisket was the best that I’ve ever done also done 2 racks of ribs they Hardly got touched thank you guys for a great brisket
It takes a real man to admit that even though you are very competent at cooking brisket you tried a new recipe and can say it's your best yet. I can imagine your loved ones have loved to go to your home for dinner.
Incredibly well-detailed and my brisket turned out perfectly - my son-in-law gave the ultimate compliment when he said "This doesn't need any sauce"! This recipe's a keeper - thank you all for your hard work in perfecting it.
Y'all nailed this! I was very skeptical of what some non bbq people my show. But the salt and pepper only, the snake method, and the cooler are perfect for backyard Central Texas Brisket!
I did this a couple weeks ago! Worked perfectly!!!! Thanks Brian and ATK! Really smashed the recipe. The closest and easiest Central Texas brisket that I've ever had outside of Texas and did it myself! Making another one this week!
Thanks for this, much love from Cambridge UK! My notes are below, converted to °C 😅 Brisket Point and the flat. The rub: Kosher Salt and Pepper, maybe garlic powder Smoking wood: Hickory, Apple, pecan or Oak would be suitable Temp probe into the thickest part of the point. Brisket internal temp to get to 75°C (4-5hrs) At 65°C, the temp will stall out, but stick with it. After ~5hrs, have a look at the bark, and ensure no pooling of moisture. Wrap the brisket in foil/ butcher paper (wrap tight with no air pockets to avoid steam and ruining the bark) Add more coals, then Put back on the grill till internal temp is 95°C (couple more hours!) Then take brisket of the heat and into a cooler to cool until it reaches 70°C ( 3hrs). 82°C - 93°C best time to break down collagen and make meat tender Serve!!
My neighbor and I have been wanting to make brisket for a long time. This recipe is fantastic! The only difference was that we used his pellet fed grill/smoker instead of a kettle grill. Everything was great. The cooking times were spot on. Thank you for your dedication to get this right. When I was talking to people about grilling a brisket, I heard a lot of horror stories. This video made it sound too easy to be true. It is this simple and DELICIOUS!!
Made this today for the 4th of July and it turned out amazing. This was my first attempt at BBQing anything bigger than a steak. I will definitely make this again for family gatherings.
I just made this for my family and aside from my inexperience with grilling it came out perfect. Literally tastes the same as one of my favorite bbq restaurants. Thank you so much ATK I’m eternally grateful ❤❤❤
Dear Cook’s Country, I followed this recipe step-by-step. THANK YOU !!!! My brisket came out AWESOME !!!!! I now use the snake method to do pulled pork on 2 separate occasions. Both of them were AWESOME as well.
Trim fat, 1/4 or less all over. Cut off any meat on flat less than 1” thick Salt and pepper meat for cover in fridge 12-24 hours Build Snake charcoal for target cooking Temp 275-300 Place brisket fat side down, cook until 170F ( 4-5 hours) **at 150F cooking may seem stalled. This is normal** Remove meat from grill and wrap in tinfoil. Return meet in same orientation to grill Cook until meat reaches 205 (2-3 hours) At 205 remove meat and place in Cooler rest 2-3 hours until meat reaches 160F Slice and serve. Edit: Made this 12 times already. Thought I’d share my short hand notes.
Curious as to how you handled the stall at 150. I cooked this yesterday and it stalled at 155 for over an hour. I went ahead and wrapped it then. Are you just waiting out the stall? How long is that on average? Thanks.
@@neutronrobot if you have a 2 probe thermometer check two spots on the brisket. The stall may not be even across the whole brisket. The flat stall may be shorter than the point. So you don’t want the flat to dry out if the point is taking a long time. But overall, patience is the key.
Thanks, @@buzzen812! I’ve actually made this twice before with great results, but had the stall problem yesterday and it came out kind of dry. Think it could have been the brisket was larger (12 lb) and pretrimmed which I hadn’t bought before. I’ll try setting up 2 probes next time to get a better read on things.
I just made this brisket using the basic instructions given here and it turned out great! My 3lb brisket cooked in 5 hours and I let it rest for three in a cooler. This will be my new go-to recipe!
Followed this to the letter. My stall time ended up making it a 12 hour cook (with cooler resting) but I focused on temp benchmarks and it came out absolutely delicious. Thank you so much for your efforts divining this holy method of Brisketing. Tis the second time that the secret of fire has been stolen from the gods! I stand upon the shoulders of giants with this endeavor, and I kneel before you and say "Well done Gentle-people".
Thank you sooo much for your labor and sharing with us. I am from Texas. I'm so excited that my husband can now cook an amazing brisket and doesn't need to take me to Rudy's for great brisket. We love you guys. God Bless and Happy New Year
This looked way better than Rudy's. My mentor from Cuero swore by salt and pepper ONLY. This was legit Texas brisket. Was not expecting it to be. Bought me to tears.
This is 100% on-the-spot Texas-style BBQ brisket. Great tips for using Weber kettle, it can be a challenge with a small grill and big brisket. 12 lb packer is exactly the correct size. The only thing we do differently is add a Lil beef broth or baste in the foil or paper when we wrap it. If you really want to go crazy take your trimmings, roast them off in the oven and use your rendered fat/tallow when you wrap the brisket. Just pour 1/2 cup or more of melted fat over and wrap, it's amazing. Thanks for the video and all the hard work, I use your ATK recipe for pickled red onions with brisket, awesome on a sandwich Devin Thomas Mutts & Butts BBQ, Prosper Texas
@@Arctoures50s Chas, try to remember to weigh your brisket after you trim it a lil. Take a pic of the label before you open the brisket and throw away the wrapper. If you can find Tellicherry black pepper it has a great flavor . The rendered fat/tallow has been the biggest game-changer for us. A clean fire is a must, start it early. Spritz with a lil water if getting too dark or dry spots. Don't be afraid to turn it during the cook. Write down your cook plan. Good probe style thermometer. Don't panic during the stall, let it push through. Rest it for 2-3 hours in dry cooler after it hits 203 ish and very tender. Don't slice it until absolutely ready to eat, only cut what will be eaten in next 5 minutes. Keep big foil pan around to cover brisket after you start slicing and serving. Save some chopped brisket to put into a pot of BBQ beans with some jalapenos, onions, apples and some BBQ sauce. Cookin brisket is a 3-day conversation, hope this helps. Good luck
I've cooked a lot of brisket but never over a charcoal grill. It does look amazing. The one thing I would add is that I don't slice mine until everyone is there and has their plate ready. That wonderful juice can dry quickly. I know this was filmed for television but if I sliced brisket then invited people over and went and changed clothes, there would be a change in the moistness. Otherwise, enjoy!
This is my first charcoal grill after a lifetime of gas. th-cam.com/users/postUgkxBPjh-m7-eaAjTEt8BOZRSRRxXqxiI90W The food in it turns out great. Also, the ash remover makes it easy to clean.The base is sturdy and it has ample space inside.I use a chimney to get it started, and it seems pretty efficient. One chimney is enough to cook a whole lot of meat and still keeps burning. If you close the vents it cools down well making it so the coals remaining are still usable as supporting cast members (you still need fresh coals to get them going.I was going to get something bigger, but realized with coal, bigger is just more wasteful and harder to cook with.
I've used the snake to cook 4 briskets in last 20 mos. with each one better than its predecessor. As I've gained experience with the method, I've learned to make adjustments to account for outdoor temps, brisket size, wind conditions, briquette size, etc. (climate variables can be extreme here in DFW, depending if your cook is for July 4th or NYE, or sometime in between. Learning to adapt your technique to conditions both builds your confidence and is half of the fun!) Brisket #5 is currently thawing in the fridge and I/we can't wait. I think we're going to have a very good July 4th this year. PS - Like Brian, I've also branched out, employing the snake to cook several pork butt roasts, baby back ribs, and even a chuck eye roast. Wonderful! Wife says he's turned me into a veritable carnivore savant.
You sound like a BBQ master! I just got a second hand electric smoker box, what would change in terms of cooking time and temp? Cheers from San Antonio
Bravo. My brisket was a few more pounds, but I added an extra 1.5 hrs , keeping my eyes on the temps, and turned out perfect. Awesome and incredibly easy.
Made this recipe for Thanksgiving, never made brisket before and it was amazing. Only thing was the flat end was very salty and the point was perfect. Less of the dalmation rub possibly on the flat end next time for me. Thank you Bryan for going through all that time and effort to show us how to make great brisket at home on the charcoal grill!
@@btowens7629 True, when the wood is the heat source like the joints in Luling and Lockhart. The post oak is a great heat source and has great smoke flavor. But for chunks on charcoal, where the wood is for flavor only, pecan is wonderful!
I have a brisket burning a hole in my fridge that my son and I are going to smoke tomorrow. He was telling me that salt and pepper rub was THE THING and I was like, No Way!! What about the spices, what about basting? But dang-- this looks amazing, and we’re going to try this exact method. I love that the cooking is so hands off- don’t have to be checking on it every 20 minutes. Now, I did see a guy make burnt ends with the point........ which is going to be hard to resist.......can’t wait to be eating brisket!!!!
Salt and pepper only is the Texas holy grail. I like adding a bit of dried thyme and a bit of 50/50 guajillo/New Mexico homemade chile powder. But I know I'm committing sacrilege. My mentor, from Cuero, would kick my butt if he knew what I was doing...
Ok, going for it this weekend. We will trim and season the brisket tomorrow and cook it Sunday. I have always wanted to try my hand at this, but could never find the meat at a price I was willing to gamble with. I finally found a 11 pounder for $25. I jumped on it! We are going to have a party with dear friends and brisket will be the Guest of Honor. I feel confident that Bryan and Julia will not steer me wrong. I will come back Sunday night and give my review. Wish me luck and good eats!
I took a 17 pound brisket out of the fridge at 7:30 this morning By 3 PM it was smoked, rested and sliced up. I have never cooked a whole brisket before. Your method was foolproof, simple, and delicious.
@@toddellner5283 sounds like you did the hot and fast method. Usually you can count on 1-1.5 hours per pound for a full brisket. And go off of feel instead of temp for the final product. If you poke with a thermometer and it goes through like butter, then it’s done. It can be 190/200/205. Doesn’t matter. I’ve had it up to 210 before probing nicely. All depends on the cut of meat.
@@samcro9168 When I put the thermometer in at suggested temp I thought I had missed the brisket. It was like putting it in through air. Went exactly by the directions, which is what I always do first time with a recipe. And wow, it worked exactly like they advertised. Next time I'll try lower temp for longer, but it was great to have a large expensive cut of meat turn out so well (and so good) the first time.
@@toddellner5283 in all honesty, as long as you are happy with the cook, that is all that really matters. Some people like just salt and pepper. Some like a lot of different spices to use.
This has to be one of the most fascinating videos from ATK I have ever seen. The charcoal snake thing is really cool. I actually own a Char-Griller gravity 980, which regulates itself on temperature, which will make the process even easier for me. I cannot wait to try this recipe out on that Grill.
This exact technique is perfect for pork butt on a kettle grill, too! Use your favorite pork rub, although just salt and pepper works great on pork, too. Use the snake method for the charcoal. Use the same temperature benchmarks (wrap at around 170 degrees and rest after reaching about 205 degrees). Don't forget the rest. That's the key. You should end up with great, smoky, fork-tender BBQ pork in even less time, depending on the size of your butt. ;-)
I done this but done it on a Kamado big Joe ceramic smoker it turn out exactly as he said it would and this salt and pepper was perfect too no bbq sauce.
I wish it was more healthy for me, but I love doing this a few times a year. I'm doing an 18 pound brisket as I am typing this, and for that I thank the recipe and my wireless thermometer :)
I have done this twice now and both times it turned out moist and tender...the only problem was I didn't have burnt ends per se, so some of my "customers/diners" were mad about that, but otherwise it was perfect.
I’ve made this twice now. Excellent recipe!!! The second time I borrowed a smaller yeti cooler from a friend was just big enough for my monster brisket and it held for 4 1/2 -5hrs before I cut into it and it was still perfectly hot. The whole method is fabulous.
I Cooke my first brisket about two weeks ago, I made a mistake by going a single row on top of my snake and the fire topped out at 205, so at around 8 hrs it hit 165, and staled out, so I finished the rest in the oven, got it to 250 and three hours later finally hit 205, I pulled it out and let it rest for another two hours and finally cut it up, the family said it turned out good I was disappointed that I didn’t finish it in the pit , but next time I’m gonna do the double row of briquettes on top row
Oven is a perfectly fine method to bring a piece of smoked meat across the finish line. Meat can only absorb so much smoke. And if you’re going to use the Texas crutch it definitely won’t.
I really want to grill a brisket for either Thanksgiving or Christmas never done that we just got a grill a few months ago and since are oven is broken this will do 🥓😋😃
A good follow up might include a few things: 1) What grade of brisket to use and perhaps a taste test comparing prime, select and choice 2) which brand of charcoal is best? 3) Brand of slicing knife?
Prime is available at Costco (best option), choice is good too (leave a Lil more fat on if possible). I would not choose a select brisket. If you can find ground tellicherry peppercorns they have great flavor, online or Central Market. Use a coarse Kosher salt. Kingsford and Kingsford comp both good. B&B briquets are very good, tend to produce less ash (Walmart, lowes, Bucees,). Kingsford has some flavored briquets but very hard to find. Royal Oak briquets are real good too. Don't use self-lighting briquets. Those small wax cubes (Weber) are good for starter also. Cowboy charcoal makes briquets in multiple flavors, Lowes, Costco, Allsups, Tractor supply. Get a good probe style thermometer, corded with screen, $25 Charcoal chimney great device, I use a couple sheets of newspaper as starter if needed in mine (2005 Weber Performer with new Slow N Sear) When you wrap, use heavy foil or 2 layers of foil, if foil tears or gets a hole all of your yummy AuJus goes into your ash can. We save the liquid, put it in grease/oil separator and use with our BBQ sauce or as AuJus. Costco has a BBQ knife set for $99, a great option. Victorinox carving knife is excellent, just don't get a slicer with too big of teeth or too thick of a blade. Hope this helps Devin Thomas Mutts & Butts BBQ, Prosper Texas
@@devinthomas4866 I wasn’t in need of this info. I was just saying these could be topics for another episode. Btw, here in Ontario, Costco doesn’t sell prime, only AAA, which is the equivalent of choice. Also, Royal Oak is terrible.
@@Clefme One thing I have learned is charcoal companies sell many kinds of products produced from many kinds of wood scraps/ingredients, etc. Cowboy sells charcoal 100% from Mexico and very similar bag that is 100% Missouri.
Wow thanks for these clear detailed instructions. I’m new to smoking… but after you wrap it, would it be the same to finish it in the oven at 300F till it came up to temp? Seems a bit easier
I'm constantly amazed in these cooking videos and shows at how sharp their knives are. If they really want to show home cooks how to cook, they need to do it with the more common dull knives that us kitchen klutzes always have. (I know they have videos on the best way to sharpen your knives. Still.)
One note, get brisket atleast choice grade or above. In cooking brisket, it's garbage in garbage out. Otherwise this is as close to authentic Texas brisket as its going to get with kettle grill. Awesome job by folks at ATK and the chef that did this. Nothing beats brisket. On another note, please, please don't dunk the brisket in BBQ sauce.
The snake method works well on the Weber. I’ve had good luck with ribs, pork butt, and chuck roast. Recently got a Yoder Wichita, so that’s where my serious smoking happens now.
Of all the things I never imagined you’d have to tell someone NOT to put in potato salad-- it’s RAISINS! But yeah, now I know it’s a possibility--NO RAISINS FOR ME EITHER! 😊
I’ve done this Brisket and it came out amazing. One thing to expect is that with the vents fully open the grill will be over 175 deg F, but don’t worry about that let it go and it can all finish in 8 hours. Additionally I live at over 5000 ft and I had to pull it at 203F (it’s impossible to hit 205 at altitude without completely drying it out), but it still came out great. Many kudos to Ms Bolling on this
Yay! A fellow high altitude smoker! Did you use the snake method? Have any trouble keeping the coals burning? I’m a former Tennessean and long time cook. Everything is janky about cooking and grilling at 7K in Wyoming. I haven’t tried to smoke anything yet. My grilling seems to be off in that coals sometimes die out and when I get it hot enough to burn, it’s too hot. I’m using a Weber like what’s shown. I’ve fiddled with separating the coals using the inserts for the grill and gotten better but it’s definitely not second nature like it was. I’m learning to cook all over again! 😩
Perle Demenia I’ve never had a problem with keeping charcoal lit, but you do have to be careful about final temp to pull items at as water boils at lower temps the higher the altitude
we317 thanks! I’ve been watching some other videos about high altitude grilling and found that I may be actually using too much charcoal. A guy said because of the lower O2 use a little less (for grilling) and it allows more air to circulate and feed the coals. I’m going to try that with some chicken tonight and do the brisket later in the week to share w neighbors (we don’t have any Covid cases in my tiny mountain town and we are down with masks).
I am going to try this at home. I am so tired of being disappointed in the quality and quantity and feeling ripped due to the prices when I buy brisket out. It's averaging about $20 a pound in these so-called BBQ restaurants. I am in the eastern part of the mid-west.
Good job preserving the Texas traditional recipe. If you want to go to the next level use an offset smoker and wrap with butcher paper instead of foil. It'll give you more smoke flavor and keep the bark from getting soggy.
I wanted to let you know that I’m a 70 yo man and have cooked a lot of briskets in my life and also I cooked all of them on a charcoal grill about a week ago I seen your video on TH-cam and used it yesterday for a big father’s Day party kids grandkids and great grandkids where here and wanted to let you know your brisket was the best that I’ve ever done also done 2 racks of ribs they Hardly got touched thank you guys for a great brisket
It takes a real man to admit that even though you are very competent at cooking brisket you tried a new recipe and can say it's your best yet. I can imagine your loved ones have loved to go to your home for dinner.
Here I am, July 4th, 2023 getting my charcoal set up for my 4th round with this brisket. It’s been perfect every time!
Incredibly well-detailed and my brisket turned out perfectly - my son-in-law gave the ultimate compliment when he said "This doesn't need any sauce"! This recipe's a keeper - thank you all for your hard work in perfecting it.
Brisket for the rest of us.. at least those who have only your basic backyard weber style grill.. thank you 🙏🏻
I had to choke a little bit at the thought of purchasing a $300 cooler. Sigh.
@@carlfranz6805 we use a cheap cooler and take the wrapped brisket and wrap it in a couple of bath towels, then put in the cooler. Works great!
Y'all nailed this! I was very skeptical of what some non bbq people my show. But the salt and pepper only, the snake method, and the cooler are perfect for backyard Central Texas Brisket!
Can’t fool me. You knew what to do, you just wanted to cook and eat two years of brisket. I can’t blame you.
I did this a couple weeks ago! Worked perfectly!!!! Thanks Brian and ATK! Really smashed the recipe. The closest and easiest Central Texas brisket that I've ever had outside of Texas and did it myself! Making another one this week!
Thanks for this, much love from Cambridge UK! My notes are below, converted to °C 😅
Brisket
Point and the flat.
The rub: Kosher Salt and Pepper, maybe garlic powder
Smoking wood: Hickory, Apple, pecan or Oak would be suitable
Temp probe into the thickest part of the point.
Brisket internal temp to get to 75°C (4-5hrs)
At 65°C, the temp will stall out, but stick with it.
After ~5hrs, have a look at the bark, and ensure no pooling of moisture.
Wrap the brisket in foil/ butcher paper (wrap tight with no air pockets to avoid steam and ruining the bark)
Add more coals, then
Put back on the grill till internal temp is 95°C (couple more hours!)
Then take brisket of the heat and into a cooler to cool until it reaches 70°C ( 3hrs).
82°C - 93°C best time to break down collagen and make meat tender
Serve!!
My neighbor and I have been wanting to make brisket for a long time. This recipe is fantastic! The only difference was that we used his pellet fed grill/smoker instead of a kettle grill. Everything was great. The cooking times were spot on. Thank you for your dedication to get this right. When I was talking to people about grilling a brisket, I heard a lot of horror stories. This video made it sound too easy to be true. It is this simple and DELICIOUS!!
I'm making this right now for Christmas dinner. First brisket ever!
Made this today for the 4th of July and it turned out amazing. This was my first attempt at BBQing anything bigger than a steak. I will definitely make this again for family gatherings.
Followed this step-by-step, and was really surprised how the hours were exact. Brisket came out great. Family loved it.
I did this three times last year, each one came out better than the next. THANK YOU GUYS. Ive got one on the weber right now.
Is your Weber 22 or 18 inch?
I just made this for my family and aside from my inexperience with grilling it came out perfect. Literally tastes the same as one of my favorite bbq restaurants. Thank you so much ATK I’m eternally grateful ❤❤❤
Dear Cook’s Country,
I followed this recipe step-by-step. THANK YOU !!!! My brisket came out AWESOME !!!!!
I now use the snake method to do pulled pork on 2 separate occasions. Both of them were AWESOME as well.
Great idea! A pork butt is so uch more forgiving than a brisket. This method should work great!
Trim fat, 1/4 or less all over.
Cut off any meat on flat less than 1” thick
Salt and pepper meat for cover in fridge 12-24 hours
Build Snake charcoal for target cooking Temp 275-300
Place brisket fat side down, cook until 170F ( 4-5 hours)
**at 150F cooking may seem stalled. This is normal**
Remove meat from grill and wrap in tinfoil.
Return meet in same orientation to grill
Cook until meat reaches 205 (2-3 hours)
At 205 remove meat and place in Cooler
rest 2-3 hours until meat reaches 160F
Slice and serve.
Edit:
Made this 12 times already. Thought I’d share my short hand notes.
good notes but slight correction - rest 2-3 hours until meat reaches 160F
I always thought it was placed fat side up so the fat would render into the meat to keep it moist.
Curious as to how you handled the stall at 150. I cooked this yesterday and it stalled at 155 for over an hour. I went ahead and wrapped it then. Are you just waiting out the stall? How long is that on average? Thanks.
@@neutronrobot if you have a 2 probe thermometer check two spots on the brisket. The stall may not be even across the whole brisket. The flat stall may be shorter than the point. So you don’t want the flat to dry out if the point is taking a long time.
But overall, patience is the key.
Thanks, @@buzzen812! I’ve actually made this twice before with great results, but had the stall problem yesterday and it came out kind of dry.
Think it could have been the brisket was larger (12 lb) and pretrimmed which I hadn’t bought before.
I’ll try setting up 2 probes next time to get a better read on things.
I smoked it on my gas smoker. Turned out perfect. I was told by everyone it's the best they'd ever had. Love your show.
I just made this brisket using the basic instructions given here and it turned out great! My 3lb brisket cooked in 5 hours and I let it rest for three in a cooler. This will be my new go-to recipe!
Did you use flat or tip? I want to try a small one too
@@ratking948 It was awhile back but it think it was the tip
You’ll note that he explicitly states to leave the bottom vent fully open and he appears to leave the top vent fully open as well.
I tried this on my first attempt....it was the best I have ate.....Thank you ATK
@Pod 😆
@Pod Apparently it was so good, it threw off his grammar. I want some of that!
My fifth one came out perfect as did the previous ones. I am a CooksCountry subscriber and you guys are well worth it.
Followed this to the letter. My stall time ended up making it a 12 hour cook (with cooler resting) but I focused on temp benchmarks and it came out absolutely delicious. Thank you so much for your efforts divining this holy method of Brisketing. Tis the second time that the secret of fire has been stolen from the gods! I stand upon the shoulders of giants with this endeavor, and I kneel before you and say "Well done Gentle-people".
12 hours is pretty common for a brisket
Thank you sooo much for your labor and sharing with us. I am from Texas. I'm so excited that my husband can now cook an amazing brisket and doesn't need to take me to Rudy's for great brisket. We love you guys. God Bless and Happy New Year
This looked way better than Rudy's. My mentor from Cuero swore by salt and pepper ONLY. This was legit Texas brisket. Was not expecting it to be. Bought me to tears.
This is 100% on-the-spot Texas-style BBQ brisket.
Great tips for using Weber kettle, it can be a challenge with a small grill and big brisket.
12 lb packer is exactly the correct size.
The only thing we do differently is add a Lil beef broth or baste in the foil or paper when we wrap it.
If you really want to go crazy take your trimmings, roast them off in the oven and use your rendered fat/tallow when you wrap the brisket.
Just pour 1/2 cup or more of melted fat over and wrap, it's amazing.
Thanks for the video and all the hard work, I use your ATK recipe for pickled red onions with brisket, awesome on a sandwich
Devin Thomas
Mutts & Butts BBQ, Prosper Texas
I’m trying my first brisket on my Weber kettle this weekend but I have a 17 pound prime brisket. Any suggestions would be appreciated.
Might trim it like a competition trim to reduce mass.
@@Arctoures50s Chas, try to remember to weigh your brisket after you trim it a lil.
Take a pic of the label before you open the brisket and throw away the wrapper.
If you can find Tellicherry black pepper it has a great flavor . The rendered fat/tallow has been the biggest game-changer for us. A clean fire is a must, start it early. Spritz with a lil water if getting too dark or dry spots. Don't be afraid to turn it during the cook. Write down your cook plan. Good probe style thermometer. Don't panic during the stall, let it push through. Rest it for 2-3 hours in dry cooler after it hits 203 ish and very tender. Don't slice it until absolutely ready to eat, only cut what will be eaten in next 5 minutes. Keep big foil pan around to cover brisket after you start slicing and serving. Save some chopped brisket to put into a pot of BBQ beans with some jalapenos, onions, apples and some BBQ sauce.
Cookin brisket is a 3-day conversation, hope this helps.
Good luck
@@Arctoures50s How did the first brisket turn out?
I've cooked a lot of brisket but never over a charcoal grill. It does look amazing. The one thing I would add is that I don't slice mine until everyone is there and has their plate ready. That wonderful juice can dry quickly. I know this was filmed for television but if I sliced brisket then invited people over and went and changed clothes, there would be a change in the moistness. Otherwise, enjoy!
Also, everybody’d sneak into the kitchen while you were changing and snitch all the meat! 😂
@@trae4529 Absolutely! :-)
As a Texan, I approve of this.
I follow this technique, step by step, and have had excellent results. I use the same method to do pulled pork as well.
This is my first charcoal grill after a lifetime of gas. th-cam.com/users/postUgkxBPjh-m7-eaAjTEt8BOZRSRRxXqxiI90W The food in it turns out great. Also, the ash remover makes it easy to clean.The base is sturdy and it has ample space inside.I use a chimney to get it started, and it seems pretty efficient. One chimney is enough to cook a whole lot of meat and still keeps burning. If you close the vents it cools down well making it so the coals remaining are still usable as supporting cast members (you still need fresh coals to get them going.I was going to get something bigger, but realized with coal, bigger is just more wasteful and harder to cook with.
I've used the snake to cook 4 briskets in last 20 mos. with each one better than its predecessor. As I've gained experience with the method, I've learned to make adjustments to account for outdoor temps, brisket size, wind conditions, briquette size, etc. (climate variables can be extreme here in DFW, depending if your cook is for July 4th or NYE, or sometime in between. Learning to adapt your technique to conditions both builds your confidence and is half of the fun!) Brisket #5 is currently thawing in the fridge and I/we can't wait. I think we're going to have a very good July 4th this year.
PS - Like Brian, I've also branched out, employing the snake to cook several pork butt roasts, baby back ribs, and even a chuck eye roast. Wonderful! Wife says he's turned me into a veritable carnivore savant.
You sound like a BBQ master! I just got a second hand electric smoker box, what would change in terms of cooking time and temp? Cheers from San Antonio
THIS IS / WAS EXCELLENT!!! Straight up, not frills, and just so good... the way it's meant to be!
Bravo. My brisket was a few more pounds, but I added an extra 1.5 hrs , keeping my eyes on the temps, and turned out perfect. Awesome and incredibly easy.
Made this recipe for Thanksgiving, never made brisket before and it was amazing. Only thing was the flat end was very salty and the point was perfect. Less of the dalmation rub possibly on the flat end next time for me. Thank you Bryan for going through all that time and effort to show us how to make great brisket at home on the charcoal grill!
Do two parts pepper to one part salt! That’s the secret!
I followed this method exactly today. The brisket was INCREDIBLE!
Glad to hear. I'm attempting mine tomorrow. How long was your total cook? I got a 12lb prime brisket. Just curious how long it'll take approx
I do my brisket the same exact way. Right on my 22" Weber, snake, rub and all. Well done!!!
With a 22 inch grill did you find you reached temperature quicker than the times stated in the video? Thanks.
Did this for the first time today. It was excellent. Recommended!
Hard to find brisket that good INSIDE Texas.
Nailed it!
AMERICAS TEST KITCHEN JUST DOESN'T MISS
I wanta try them all, especially that brisket! Heavenly!
LOVE LOVE LOVE this recipe! Thank you to Morgan Bolling who painstakingly developed it!
Oh my goodness, this looks amazing!!!
I'm so glad I live by Luling and Lockhart and other people can do this for me. Over Pecan wood.
It’s prolly post oak
@@btowens7629 True, when the wood is the heat source like the joints in Luling and Lockhart. The post oak is a great heat source and has great smoke flavor. But for chunks on charcoal, where the wood is for flavor only, pecan is wonderful!
Followed the recipe and the brisket was the best BBQ I have ever had. Absolutely incredible.
This is a great tutorial for making a simple brisket on a charcoal grill.
I ❤ Brisket Love in Lindale, TX. Their brisket melts in your mouth.
Now we only need to know how to buy a good brisket. Thanks for your hard work and persistence.
As a kettle person I've been using the snake method for years,you can take it to the bank...it works.
I have a brisket burning a hole in my fridge that my son and I are going to smoke tomorrow. He was telling me that salt and pepper rub was THE THING and I was like, No Way!! What about the spices, what about basting? But dang-- this looks amazing, and we’re going to try this exact method. I love that the cooking is so hands off- don’t have to be checking on it every 20 minutes. Now, I did see a guy make burnt ends with the point........ which is going to be hard to resist.......can’t wait to be eating brisket!!!!
Salt and pepper only is the Texas holy grail. I like adding a bit of dried thyme and a bit of 50/50 guajillo/New Mexico homemade chile powder. But I know I'm committing sacrilege. My mentor, from Cuero, would kick my butt if he knew what I was doing...
Thanks for all the hard work and passion you put on your jobs.
You make our lives better. ❤
Ok, going for it this weekend. We will trim and season the brisket tomorrow and cook it Sunday. I have always wanted to try my hand at this, but could never find the meat at a price I was willing to gamble with. I finally found a 11 pounder for $25. I jumped on it! We are going to have a party with dear friends and brisket will be the Guest of Honor. I feel confident that Bryan and Julia will not steer me wrong. I will come back Sunday night and give my review.
Wish me luck and good eats!
How did it turn out?
@@ratking948
It was amazing. Bryan was spot on and the snake method works like a charm.
I cooked my brisket on a pellet grill, and it was fantastic. Thank you.
I am a woman who does absolutely no cooking on a grill. Thought this would be boring. Not so. I found it very fascinating!
I took a 17 pound brisket out of the fridge at 7:30 this morning By 3 PM it was smoked, rested and sliced up. I have never cooked a whole brisket before. Your method was foolproof, simple, and delicious.
How? This recipe takes at least ten hours with a 12lb brisket.
@@steveniemyer9288 I followed the thermometer. That's how it turned out
@@toddellner5283 sounds like you did the hot and fast method. Usually you can count on 1-1.5 hours per pound for a full brisket. And go off of feel instead of temp for the final product.
If you poke with a thermometer and it goes through like butter, then it’s done. It can be 190/200/205. Doesn’t matter. I’ve had it up to 210 before probing nicely. All depends on the cut of meat.
@@samcro9168 When I put the thermometer in at suggested temp I thought I had missed the brisket. It was like putting it in through air. Went exactly by the directions, which is what I always do first time with a recipe. And wow, it worked exactly like they advertised. Next time I'll try lower temp for longer, but it was great to have a large expensive cut of meat turn out so well (and so good) the first time.
@@toddellner5283 in all honesty, as long as you are happy with the cook, that is all that really matters. Some people like just salt and pepper. Some like a lot of different spices to use.
It can’t get any juicier than this. It is making me hungry. I love it! On the menu for the weekend 👌🏽👍🏽😋😋
This has to be one of the most fascinating videos from ATK I have ever seen. The charcoal snake thing is really cool. I actually own a Char-Griller gravity 980, which regulates itself on temperature, which will make the process even easier for me. I cannot wait to try this recipe out on that Grill.
Great episode. I'm about to do this method this weekend.
This exact technique is perfect for pork butt on a kettle grill, too! Use your favorite pork rub, although just salt and pepper works great on pork, too. Use the snake method for the charcoal. Use the same temperature benchmarks (wrap at around 170 degrees and rest after reaching about 205 degrees). Don't forget the rest. That's the key. You should end up with great, smoky, fork-tender BBQ pork in even less time, depending on the size of your butt. ;-)
I done this but done it on a Kamado big Joe ceramic smoker it turn out exactly as he said it would and this salt and pepper was perfect too no bbq sauce.
I wish it was more healthy for me, but I love doing this a few times a year. I'm doing an 18 pound brisket as I am typing this, and for that I thank the recipe and my wireless thermometer :)
Great I will definitely try this on my own. Thank you
I followed this recipe exactly and may I say hell yeah dude.
I liked it both times I watched it. Gonna have to give this a try.
Brisket may favorite meat. When cooked perfectly. Love the snake method.
Yes please
I have done this twice now and both times it turned out moist and tender...the only problem was I didn't have burnt ends per se, so some of my "customers/diners" were mad about that, but otherwise it was perfect.
MAde this in Sept and turned out PERFECT. Another run this weekend for deer camp
Adapted this to a barrel grill it was great!
How so? I don't have a round grill
I’ve made this twice now. Excellent recipe!!! The second time I borrowed a smaller yeti cooler from a friend was just big enough for my monster brisket and it held for 4 1/2 -5hrs before I cut into it and it was still perfectly hot. The whole method is fabulous.
You the man Brian!
I Cooke my first brisket about two weeks ago, I made a mistake by going a single row on top of my snake and the fire topped out at 205, so at around 8 hrs it hit 165, and staled out, so I finished the rest in the oven, got it to 250 and three hours later finally hit 205, I pulled it out and let it rest for another two hours and finally cut it up, the family said it turned out good I was disappointed that I didn’t finish it in the pit , but next time I’m gonna do the double row of briquettes on top row
Oven is a perfectly fine method to bring a piece of smoked meat across the finish line. Meat can only absorb so much smoke. And if you’re going to use the Texas crutch it definitely won’t.
@@atibbs14
Right? Can't absorb smoke once it's wrapped in foil anyway
Well. This was recommended to me, but I just realized I've already been here. I don't mind 😂 time to watch our guy make an awesome brisket again 😂
What a great episode!!
I really want to grill a brisket for either Thanksgiving or Christmas never done that we just got a grill a few months ago and since are oven is broken this will do 🥓😋😃
Watch Malcolm Reed/ How to BBQ right backyard brisket video.
Thank you so much for this video. I just got my new Weber grill last weekend. And I will be doing the brisket this weekend thank you once again.
A good follow up might include a few things: 1) What grade of brisket to use and perhaps a taste test comparing prime, select and choice 2) which brand of charcoal is best? 3) Brand of slicing knife?
It's Kingsford regular. They should have told this. Try it. First time tasting my brisket brought me to tears!!
Prime is available at Costco (best option), choice is good too (leave a Lil more fat on if possible). I would not choose a select brisket. If you can find ground tellicherry peppercorns they have great flavor, online or Central Market. Use a coarse Kosher salt.
Kingsford and Kingsford comp both good. B&B briquets are very good, tend to produce less ash (Walmart, lowes, Bucees,). Kingsford has some flavored briquets but very hard to find. Royal Oak briquets are real good too. Don't use self-lighting briquets. Those small wax cubes (Weber) are good for starter also.
Cowboy charcoal makes briquets in multiple flavors, Lowes, Costco, Allsups, Tractor supply. Get a good probe style thermometer, corded with screen, $25
Charcoal chimney great device, I use a couple sheets of newspaper as starter if needed in mine (2005 Weber Performer with new Slow N Sear)
When you wrap, use heavy foil or 2 layers of foil, if foil tears or gets a hole all of your yummy AuJus goes into your ash can. We save the liquid, put it in grease/oil separator and use with our BBQ sauce or as AuJus.
Costco has a BBQ knife set for $99, a great option. Victorinox carving knife is excellent, just don't get a slicer with too big of teeth or too thick of a blade.
Hope this helps
Devin Thomas
Mutts & Butts BBQ, Prosper Texas
@@devinthomas4866 I wasn’t in need of this info. I was just saying these could be topics for another episode.
Btw, here in Ontario, Costco doesn’t sell prime, only AAA, which is the equivalent of choice.
Also, Royal Oak is terrible.
@@Clefme One thing I have learned is charcoal companies sell many kinds of products produced from many kinds of wood scraps/ingredients, etc.
Cowboy sells charcoal 100% from Mexico and very similar bag that is 100% Missouri.
Wow thanks for these clear detailed instructions.
I’m new to smoking… but after you wrap it, would it be the same to finish it in the oven at 300F till it came up to temp? Seems a bit easier
I'm constantly amazed in these cooking videos and shows at how sharp their knives are. If they really want to show home cooks how to cook, they need to do it with the more common dull knives that us kitchen klutzes always have. (I know they have videos on the best way to sharpen your knives. Still.)
Bad idea. Dull knives are dangerous, that’s what the video would be about. Check out project farm for the best knife sharpener.
@@wagison My comment was written slightly tongue in cheek.
@@wordkyle I ended up buying myself a decent set of sharp knives , because like you always found the dull ones in the knife drawer🤣
it came out great thanks!
Thanks for this...just thanks!😊
One note, get brisket atleast choice grade or above. In cooking brisket, it's garbage in garbage out. Otherwise this is as close to authentic Texas brisket as its going to get with kettle grill. Awesome job by folks at ATK and the chef that did this. Nothing beats brisket.
On another note, please, please don't dunk the brisket in BBQ sauce.
Excellent beef barbecue dish and with nice combination tortilla bread and vegetables spacy less gravy dish .... 😋👍
This looks great. Probably too much for me to tackle but I'll be a great guest. Thanks
The snake method works well on the Weber. I’ve had good luck with ribs, pork butt, and chuck roast. Recently got a Yoder Wichita, so that’s where my serious smoking happens now.
oh my god i wish i was there to try everything
Geez I wish I was one of your friends! :D The beer looked delicious as well.
Wow, that looks AMAZING !
That...looks....AWESOME!
Thank you Cook's Country. Brisket was a success
I need me some of that! and some potato salad, (no raisins!) and baked beans! MMMMMMM!
I've never heard of raisins in potato salad.
Of all the things I never imagined you’d have to tell someone NOT to put in potato salad-- it’s RAISINS! But yeah, now I know it’s a possibility--NO RAISINS FOR ME EITHER! 😊
Raisins are something Ricky's mom would add!
Pinto beans, not baked beans... and Mac 'n cheese. Some of that banana pudding with vanilla wafers for dessert.
Looks amazing...well done guys!
I’ve done this Brisket and it came out amazing. One thing to expect is that with the vents fully open the grill will be over 175 deg F, but don’t worry about that let it go and it can all finish in 8 hours.
Additionally I live at over 5000 ft and I had to pull it at 203F (it’s impossible to hit 205 at altitude without completely drying it out), but it still came out great.
Many kudos to Ms Bolling on this
Yay! A fellow high altitude smoker! Did you use the snake method? Have any trouble keeping the coals burning? I’m a former Tennessean and long time cook. Everything is janky about cooking and grilling at 7K in Wyoming. I haven’t tried to smoke anything yet. My grilling seems to be off in that coals sometimes die out and when I get it hot enough to burn, it’s too hot. I’m using a Weber like what’s shown. I’ve fiddled with separating the coals using the inserts for the grill and gotten better but it’s definitely not second nature like it was. I’m learning to cook all over again! 😩
Perle Demenia I’ve never had a problem with keeping charcoal lit, but you do have to be careful about final temp to pull items at as water boils at lower temps the higher the altitude
we317 thanks! I’ve been watching some other videos about high altitude grilling and found that I may be actually using too much charcoal. A guy said because of the lower O2 use a little less (for grilling) and it allows more air to circulate and feed the coals. I’m going to try that with some chicken tonight and do the brisket later in the week to share w neighbors (we don’t have any Covid cases in my tiny mountain town and we are down with masks).
That brisket does look great and Bryan did a fantastic job in cooking it and 5 hours is a long time to cook the meat.
Adding a little garlic powder and turmeric helps. Also resting for 10 hours.
Can I do this with a rectangular grill? For my St Louis ribs? I'm going to give it a shot this week.
You cooked at a temp which was hotter than classic Central Texas style brisket (12 to 18 hours), but the result is all that really matters.
Thanks
"These pretzels are making me thirsty!"
"Cart-Wright"...
Kramer!
My wallets gone! My wallets gone!
Amazing
Can't wait to try it. Will let you know what everyone says.
I am going to try this at home. I am so tired of being disappointed in the quality and quantity and feeling ripped due to the prices when I buy brisket out. It's averaging about $20 a pound in these so-called BBQ restaurants. I am in the eastern part of the mid-west.
Good job preserving the Texas traditional recipe. If you want to go to the next level use an offset smoker and wrap with butcher paper instead of foil. It'll give you more smoke flavor and keep the bark from getting soggy.
Free brisket for 2 years. Still working on it....