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 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.
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!
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.
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!
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.
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.
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.
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.
@@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!
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.
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!!
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.
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!
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'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!
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 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
Ah, good question, they didnt have a set temp for the grill, just a temp for the meat! I think the snake method, 58, by 2 layers of briquets means you dont have to know the grill temp!
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...
@christopherjuarez7039 I totally agree with you about "if it tastes good, use it." However, hickory doesn't. Oak and mesquite are traditional because of the regional prevalences of those trees and the fact that tgey taste good with beef. Pecan makes some sense now (given that many pecan orchards planted in the 1850s and 1860s by German immigrants to central Texas are now dying). I haven't tried smoking brisket with pecan, but it's worth a shot. It's fairly closely related to hickory, so I'd assume it's not much better. Personally, I prefer mesquite. Hickory is great for pork, not beef.
That one piece of wood that wasn't burned before you wrapped really annoyed me.. minor detail but all you did was waste smoke on aluminium wrap. I find transferring to the oven once wrapped gives the best results much easier to control the heat when there's no benefits to keeping it on the smoker.
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!
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 ❤❤❤
@lovelylily211 I follow Aaron Franklin and use butcher paper. Paper will help maintain a nice crust and and moist gelatinous meat under a beautiful pink smoke ring, whereas the foil will get the brisket into a slightly roast beef territory. You can see him explain it on the KLRU/PBS episodes. I also rest the papered brisket for a few hours in a white igloo cooler until everyone shows up.
Ah, okay, almost like the paper lets it breathe or absorbs moisture to keep the crust while the foil kind of forces the crust to retain all its moisture
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
Looking forward to trying this recipe. I love Julia, but as I watched this episode just now on my local PBS Create channel, I found her constant chuckling and laughing (almost maniacally at times) in reaction to Brian to be extremely distracting. She laughed 12 times within the first nearly 5 minutes! I'm not sure, for example, why his comment about needing to fully regulate the temperature was so amusing to her. It was weird.
Add 3 qts of coals? Yall gave us the count before... How many briquets???? I guess I'll pour them in my tea pitcher and wash it out to get that volumetric measure... oh god... I'm way into this cook and didn't think about this. haha
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 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.
Started this for the first time today. Same grill, set up as instructed. My coals are burning at a slower rate. What brand of briquettes did you use for this? I've read that some brands burn faster than others and this could make a difference in timing.
I’m trying to adapt this for a big green egg. It’s not as big around. So it got too hot on my first cook. Now I’m trying a single snake instead of a double to see how that goes. Any advice for all the big green egg users out there?
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.
This is on my weber RIGHT NOW. The instructions and method are SPOT ON! 3rd time making it...because the previous 2 were PERFECTION. An hour in...my neighbor stopped by to see what's going on♨️🤣💞 Some Sharing is Caring will be happening.
Just a word of warning, your cooler will smell like smoke if you use this method. I like to wrap mine in a lot of newspaper and put it inside a cheap styrofoam cooler, then put that inside a bigger cooler.
frank peter I ruined a brand new cooler by loading it up with a bunch of assorted meats straight from the smoker. I never could get the smell out completely.
I'm confused by how so many people can't seem to put two and two together. ATK always chops up their full videos into 3 and even 4 segments. There are always two cooking segments and either one product test or one taste test or both. So, on this channel there's going to be one full video at ~23 minutes as well as multiple individual segment videos. How is this not clear? 😂
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 🥓😋😃
I noticed he put the vent close to where the lit coals were and not opposite. Interesting. Every other video I've seen will put the vent opposite the lit coals and rotate the lid as needed to keep it that way.
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".
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!
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'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.)
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.
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 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.
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!
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.
As a Texan, I approve of this.
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!
Here I am, July 4th, 2023 getting my charcoal set up for my 4th round with this brisket. It’s been perfect every time!
I'm making this right now for Christmas dinner. First brisket ever!
Followed this step-by-step, and was really surprised how the hours were exact. Brisket came out great. Family loved it.
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.
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.
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.
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.
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'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!
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!
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 fifth one came out perfect as did the previous ones. I am a CooksCountry subscriber and you guys are well worth it.
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!
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.
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 did this with a row of 56 briquettes and a top row of 52 briquettes and let me tell you. RUINED
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'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 kettle person I've been using the snake method for years,you can take it to the bank...it works.
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 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?
If you need BBQ SAUCE then you messed it up!!It's a insult to the cook!!
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?
Hickory on Brisket? ...It's still America.
Oh my goodness, this looks amazing!!!
Once you wrap the brisket there is zero reason to keep cooking it on the grill. Simply put it in a 225 degree oven.
This sounds like a recipe you could do while camping where you might have a grill but not an oven but still want brisket
GET THEE BEHIND ME SATAN!
Yes!
...No oven when its 120° outdoors
What temp did you smoke it at? 250? 275? 300?
Ah, good question, they didnt have a set temp for the grill, just a temp for the meat! I think the snake method, 58, by 2 layers of briquets means you dont have to know the grill temp!
They said to aim for 275-300 grill temp throughout.
To get to that temp in a mild southern california environment, i have to set both the top and bottom vents to 50%
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...
I thought they got Tom Segura in the thumbnail
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.
@7:24: HICKORY?! On brisket?! No. There are two acceptable answers: oak or mesquite.
I'm from TX and have used oak,pecan,mesquite and hickory. I prefer mesquite myself but if it makes some killer Q use it! 😊
@christopherjuarez7039 I totally agree with you about "if it tastes good, use it." However, hickory doesn't. Oak and mesquite are traditional because of the regional prevalences of those trees and the fact that tgey taste good with beef. Pecan makes some sense now (given that many pecan orchards planted in the 1850s and 1860s by German immigrants to central Texas are now dying). I haven't tried smoking brisket with pecan, but it's worth a shot. It's fairly closely related to hickory, so I'd assume it's not much better. Personally, I prefer mesquite. Hickory is great for pork, not beef.
"These pretzels are making me thirsty!"
"Cart-Wright"...
Kramer!
My wallets gone! My wallets gone!
That one piece of wood that wasn't burned before you wrapped really annoyed me.. minor detail but all you did was waste smoke on aluminium wrap. I find transferring to the oven once wrapped gives the best results much easier to control the heat when there's no benefits to keeping it on the smoker.
th-cam.com/video/lnRRDSYgdmw/w-d-xo.html
I'm a Texan. I got credentials.
I would have used more wood.
Soaked in water too.
"soaked in water" lost credibility right there.
@@RealLickDoo wet wood produces more smoke.
@@steverodgers8425 It does not, its just steam until all the moisture is gone and is able to rise to a combustible temp and start smoldering.
@@RealLickDoo dont argue with a Texas Barbecue Man.
I smell smoke!
@@steverodgers8425 Blissful ignorance is best sometimes.
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.
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
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 ❤❤❤
THIS IS / WAS EXCELLENT!!! Straight up, not frills, and just so good... the way it's meant to be!
What difference will using butcher paper instead of foil make?
@lovelylily211 I follow Aaron Franklin and use butcher paper. Paper will help maintain a nice crust and and moist gelatinous meat under a beautiful pink smoke ring, whereas the foil will get the brisket into a slightly roast beef territory. You can see him explain it on the KLRU/PBS episodes. I also rest the papered brisket for a few hours in a white igloo cooler until everyone shows up.
Ah, okay, almost like the paper lets it breathe or absorbs moisture to keep the crust while the foil kind of forces the crust to retain all its moisture
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
Looking forward to trying this recipe. I love Julia, but as I watched this episode just now on my local PBS Create channel, I found her constant chuckling and laughing (almost maniacally at times) in reaction to Brian to be extremely distracting. She laughed 12 times within the first nearly 5 minutes! I'm not sure, for example, why his comment about needing to fully regulate the temperature was so amusing to her. It was weird.
I follow this technique, step by step, and have had excellent results. I use the same method to do pulled pork as well.
Add 3 qts of coals? Yall gave us the count before... How many briquets???? I guess I'll pour them in my tea pitcher and wash it out to get that volumetric measure... oh god... I'm way into this cook and didn't think about this. haha
Free brisket for 2 years. Still working on it....
Great episode. I'm about to do this method this weekend.
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
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.
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 😂
Started this for the first time today. Same grill, set up as instructed. My coals are burning at a slower rate. What brand of briquettes did you use for this? I've read that some brands burn faster than others and this could make a difference in timing.
I’m trying to adapt this for a big green egg. It’s not as big around. So it got too hot on my first cook. Now I’m trying a single snake instead of a double to see how that goes. Any advice for all the big green egg users out there?
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.
This is on my weber RIGHT NOW. The instructions and method are SPOT ON! 3rd time making it...because the previous 2 were PERFECTION. An hour in...my neighbor stopped by to see what's going on♨️🤣💞 Some Sharing is Caring will be happening.
Hey, Melody! There is a beautiful 4000 sqft ranch style duplex on 3.5 acres for sale next door to me. Just sayin.
is your weber an 18 or 22 inch, wondering about this on my 18
Can I do this with a rectangular grill? For my St Louis ribs? I'm going to give it a shot this week.
This is the perfect brisket video.. no special AI grill, just a plain grill with regular charcoal
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.
Just a word of warning, your cooler will smell like smoke if you use this method. I like to wrap mine in a lot of newspaper and put it inside a cheap styrofoam cooler, then put that inside a bigger cooler.
Very good tip
frank peter I ruined a brand new cooler by loading it up with a bunch of assorted meats straight from the smoker. I never could get the smell out completely.
@@dwightmansburden7722
Hard won knowledge!
I'm confused by how so many people can't seem to put two and two together. ATK always chops up their full videos into 3 and even 4 segments. There are always two cooking segments and either one product test or one taste test or both. So, on this channel there's going to be one full video at ~23 minutes as well as multiple individual segment videos. How is this not clear? 😂
I am a woman who does absolutely no cooking on a grill. Thought this would be boring. Not so. I found it very fascinating!
Is the vent on the BBQ lid open all the way too?
Right? Very different than the method used on a Weber smokey mountain cooker where the air control sets the temp. Here, the snake size sets the temp.
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.
I followed directions in detail. But if temperature range for grill was mentioned, I missed it.
Did not come out so good for me
I noticed he put the vent close to where the lit coals were and not opposite. Interesting. Every other video I've seen will put the vent opposite the lit coals and rotate the lid as needed to keep it that way.
He was putting the vent over the thicker "point" of the meat, presumably to draw more heat/smoke over that portion
LOVE LOVE LOVE this recipe! Thank you to Morgan Bolling who painstakingly developed it!
Has anybody attempted this with an 18in Weber as opposed to the 22-inch they used here?
i feel like ive seen this one before
Hard to find brisket that good INSIDE Texas.
Nailed it!
I have a quarter to a half inch of fat all over me and "fat is our friend". Just sayin'
Do you have to have the wood?
If you want the wood smoke flavor in your meat yes.
This looks great. Probably too much for me to tackle but I'll be a great guest. Thanks
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
My ingredients are apple cider vinegar and Worcester salt pepper garlic pepper salt
It can’t get any juicier than this. It is making me hungry. I love it! On the menu for the weekend 👌🏽👍🏽😋😋
You are the Beef Master! Very nice video, I leave a Like there and hope many others do the same. Many greetings from Mati :-)
Has anyone tried this on a charbroil Kettleman grill?
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
Thanks for all the hard work and passion you put on your jobs.
You make our lives better. ❤
We have already seen this it is not a new post
I haven't seen it so I appreciate it!
This does not have the cooler segment. It is just the brisket.
I wanta try them all, especially that brisket! Heavenly!
That’s not how Texas bbq is made.
I liked it both times I watched it. Gonna have to give this a try.
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 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.
That is not going to feed 15 people.
Sure it will, me and 14 skinny fashion models !
Thanks for the video! Was that a Weber 26 inch or a 22 inch? Thx!
He said 22 inch
You guys might have a cow if I tell this awful dad joke..
I better not *brisket, I might get SMOKED!*
Why Kosher over Iodized salt?
What temperature would you say the grill was at during the cook?
I’ve done this and it’s above 275F, more like 325F, but just let it go.
Smoke at 275, foil at 325 is how I do it.
I go 225-250. Use a second probe at grill level to keep on track.
I’m doing this right now..the kid thermo, not that accurate , between 275 spikes up to 300 a times...where it should be
Thanks for this...just thanks!😊
That's what she said.
You know.
So total cook time on the grill and in the cooler would be 11 to 12 hours is that right
Yes
Hank Hill is seething right now
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🤣