“I’m not pressing my brisket”. Best comment ever. If done right, you don’t need to fake juiciness by pressing down. Looks great. I’m doing one tomorrow. Can’t wait.
My first time seeing you and I'm only 4:58 in and I subbed already. I've been doing my thing in the kitchen and outside all food related my whole life and I see you know your stuff. Keep doing you and ALWAYS watch others and keep learning.
Late to this party but this video is awesome. Took notes, smoked same Briskett flat and came out amazing. Everyone raves about it. Thank you! Only downside meat us $2 lb more lb. LGB.
LOVE THAT TENDERIZER...I have the same thing...and am a newbie to this....but I use it the same way....SPG first...tenderizer, then rub...hot dayum.... I'm doin something right
You nailed it again! This should be required viewing before anyone is allowed to even buy a brisket, let alone prep and cook. Seriously though, you once again showed that you make the time and do the work for great results.
Great video- I usually seperate the point and flat and use butcher paper for both, but have been getting dried out flats with the paper. Points always turn out great. Would you recommend foil and adding liquid just for the flat over the pink butcher paper and also giving a longer rest in a cooler for a juicer flat?
I actually prefer butcher paper over foil but i also think you need to add a little moisture when you wrap the flat in butcher paper or foil. Most flats dont have a lot of fat cap to keep them moist so the liquid will help and the rest in a color helps alot! Also try taking the flat out of the smoker once you reach an internal temp of about 155-160 degrees and then wrapping it before it hits the stall which is about 165 degrees internal. That will help it stay moist also. I hope this helps and thanks for watching!
I did this last year on a brisket flat and it turned out great and juicey! This year i have a traditional brisket (7.71 lbs) but its not a "flat"... do i apply the same principles or do i need to cook it longer?
I have a question? Can you leave the brisket unwrapped to bring down the temp and then cut it up to serve... I don't have a cooler and want to cook, cool and serve.
Is that smoker the cuisinart brand? Looks identical to mine and I love it. Gona do a small 3lb flat but imma use my newest grill which is the pitboss austin xl.
If u cut the fat off ur asking for dry ass brisket but if you have to much fat cut some off put it in the smoker with ur meat let it tender and when ur going to wrap add the fat drippings back to the meat for the most flavorful eats ever I also got a flat from (costco) and plan on doing it soon BTW I have an Offset smoker
If you plan to smoke it I would smoke it about 2 to 3 hours and then wrap it in foil or butcher paper and finish it off. At 250 it might take close to 8 hours to finish a 7 .5 lb brisket. Take it until the internal temp hits 205 an you should be good to go.
Can you please smoke a brisket for me? I can't do this Maaaine! Lol You make it look easy but it's all about starting and regulating that temp. Something I know nothing about.
lots of great tips in here. I love your fat separator. I wish you would tell us what you use, cause I want all your shit. LOL. And those trays are awesome.
The towel was clean and it’s only use is for the grill. It’s a know practice amongst a lot of Pitmasters. Feel free to use a tong or your hands. Thanks for watching.
@@elmerbigdaddyperez5697 you must be a politician or a troll. Any one can critique a video with no constructive criticism. And he has more views in this one video than your whole channel....what have you done bud?
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“I’m not pressing my brisket”. Best comment ever. If done right, you don’t need to fake juiciness by pressing down. Looks great. I’m doing one tomorrow. Can’t wait.
Right on! 👍🏾
Well said...
My first time seeing you and I'm only 4:58 in and I subbed already. I've been doing my thing in the kitchen and outside all food related my whole life and I see you know your stuff. Keep doing you and ALWAYS watch others and keep learning.
Right on! 👍🏾
One of the best brisket instructions on youtube brotha.
Thank You! I appreciate that.
Doing a flat today, following your instructions - thanks!!
Fantastic!
You did that, my first was a flat before I understood the cut, I got another one to give it a go
Right on! 👍🏾. Thanks for watching!
Glad i found this channel. you are one of my favorites from the tv show. real deal stick burnin pork cooker from the south east.
Eric you did the damn thang with that brisket. I learned a few things brother. Thanks for sharing the knowledge.
Right on bro! Thanks for watching!
You put me over the top for flats. Great presentation and tips!
Right on! 🤦🏽♂️
Just stumbled across this and I enjoyed, thanks for the details bout to hit mine up right now
Glad I could help
Late to this party but this video is awesome. Took notes, smoked same Briskett flat and came out amazing. Everyone raves about it. Thank you! Only downside meat us $2 lb more lb. LGB.
Awesome!
Great video boss, I’m cooking my first 9 lb brisket right now following your moves.
Excellent video! This was very helpful. I appreciate it and look forward to your other videos!
Also, be sure to check out -Smoked Beef Brisket Point! How to cook it 101!! th-cam.com/video/1BC1tjA6MJ0/w-d-xo.html
Just found your channel and subscribed! Love the way you make this look so easy!
Thanks for subbing!
Wish my luck. Will be following your advice tomorrow!
Best of luck! I hope it came out good!
LOVE THAT TENDERIZER...I have the same thing...and am a newbie to this....but I use it the same way....SPG first...tenderizer, then rub...hot dayum.... I'm doin something right
Absolutely!
You nailed it again! This should be required viewing before anyone is allowed to even buy a brisket, let alone prep and cook. Seriously though, you once again showed that you make the time and do the work for great results.
I appreciate that and thanks for taking the time to watch!
Calm down nazi
I liked your video most, great job
Thank you!
Great tips! Thanks for the video.
Glad it was helpful!
Great Stuff. Thanks for sharing!
very nice thanks. Let it cool to about 150 to 140 before you slice
Looks delicious 😋
Thank you
Great post thanks 👍
Nice cook brother
I appreciate that
Great video- I usually seperate the point and flat and use butcher paper for both, but have been getting dried out flats with the paper. Points always turn out great. Would you recommend foil and adding liquid just for the flat over the pink butcher paper and also giving a longer rest in a cooler for a juicer flat?
I actually prefer butcher paper over foil but i also think you need to add a little moisture when you wrap the flat in butcher paper or foil. Most flats dont have a lot of fat cap to keep them moist so the liquid will help and the rest in a color helps alot! Also try taking the flat out of the smoker once you reach an internal temp of about 155-160 degrees and then wrapping it before it hits the stall which is about 165 degrees internal. That will help it stay moist also. I hope this helps and thanks for watching!
@@TheRollingGrill Thanks, I thought about wrapping before thre stall and I think that will help. Thanks for the insight.
Great video
Looks good!
Thanks!
Sweet
I did this last year on a brisket flat and it turned out great and juicey! This year i have a traditional brisket (7.71 lbs) but its not a "flat"... do i apply the same principles or do i need to cook it longer?
You can apply the same principles and it should Turn out great.
@@TheRollingGrill thank you!
I have a question? Can you leave the brisket unwrapped to bring down the temp and then cut it up to serve... I don't have a cooler and want to cook, cool and serve.
Yes you can but it’s good to cover it to prevent it drying out. If no cooler just tent with foil and over with a kitchen towel. Hope that helps.
@TheRollingGrill thanks man. I'm doing a flat tomorrow and I'm using your advice
Man great video... following brotha
Appreciate it!
Is that smoker the cuisinart brand? Looks identical to mine and I love it. Gona do a small 3lb flat but imma use my newest grill which is the pitboss austin xl.
I believe it is a Cuisinart Brand. The Pitboss is good out. 👍🏾
How mych salt and pepper do you put into the bowl to use to season the flat brisket
any idea if doing 3 at the same time would add a lot of cook time?
Not much difference in cook time if you cook them at the same time.
do'in one today...love the video. hope it comes close to yours!
Where do you get the brisket marinade from or the recipe for it
What temp is the smoker running????
About 275
How long did you leave in smoker when wrapped ?
usually it's wrapped for about 3 hours. I leave it wrapped until I get it tender and hit my internal temp of about 205.
With brisket flats are you supposed to cut the fat off the back? I noticed you didn’t. Thank you
You want a quarter inch of fat cap on the flat. He mentioned that he got it from Costco and their butchers already trim the fat cap
If u cut the fat off ur asking for dry ass brisket but if you have to much fat cut some off put it in the smoker with ur meat let it tender and when ur going to wrap add the fat drippings back to the meat for the most flavorful eats ever I also got a flat from (costco) and plan on doing it soon BTW I have an Offset smoker
Did you not let it rest before unwrapping?
How long should I cook a 7.5 lb brisket at 250?
If you plan to smoke it I would smoke it about 2 to 3 hours and then wrap it in foil or butcher paper and finish it off. At 250 it might take close to 8 hours to finish a 7 .5 lb brisket. Take it until the internal temp hits 205 an you should be good to go.
@@TheRollingGrill thanks for the advice man!
Can you please smoke a brisket for me? I can't do this Maaaine! Lol You make it look easy but it's all about starting and regulating that temp. Something I know nothing about.
Where can I get a fat separated from
lots of great tips in here. I love your fat separator. I wish you would tell us what you use, cause I want all your shit. LOL. And those trays are awesome.
Oh lord. I don’t know about that. This looks way too spicy for me. A dash of salt is plenty of seasoning
Feel free to cut back on the Salt to your liking.
Bro mine was $130 for 9lbs 😩 it’s SO EXPENSIVE
We just got a prime packer 10 pounds 57 bucks at Costco
Why are you using a towel to flip your brisket? A lot of your seasoning came off with that towel and not to mention,its not sanitary!!
The towel was clean and it’s only use is for the grill. It’s a know practice amongst a lot of Pitmasters. Feel free to use a tong or your hands. Thanks for watching.
No !!!! Why is he turning that meat
What in dry hell is this!! 🤦
What in the dry hell are you talking about? I did this and it turned out great...best brisket i ever cooked
@@jessicahalfmann7218 🤦😆
@@elmerbigdaddyperez5697 you must be a politician or a troll. Any one can critique a video with no constructive criticism. And he has more views in this one video than your whole channel....what have you done bud?
Oh boy! Here we go 😁
Nope. That ain't it
Title says flat, but he has a whole brisket
Negative it's a Brisket Flat just a big one. The point is not on there.
Lmao