So .... I’m from Texas, my company transferred me to Reno, Nevada. Briskets are next to impossible to find here. I’ve finally convinced a butcher shop to get a few. While I can smoke a decent brisket, my bragging got me into trouble with friends and co-workers. They started calling me “leather steak” Did a little research and found this video. I followed it to a tee. I even ordered a 17 pound brisket. Got the red butcher paper from amazon, and smoked my brisket. 8 guests consumed the entire brisket. Had guests in a food coma at my house. The ultimate compliment came when my boss asked if I could smoke a brisket for a party he’s having. He said he’d even pay me for my time. Well Done Malcom. Well done. Thank you for the video.
That's how a local guy in my area ended up opening his own bbq restaurant. He was rated as one of the best in Houston. Corkscrew Bbq is the name. Brisket literally melts in your mouth.
Kyle Hurlbut I haven’t gone to their new location. I tried them out when they were behind the shopping center where that Walgreens is and ended up with the sliced beef sandwich that was 50% fat, not meat, fat. I went up to the window and asked if I could get meat in my sliced beef brisket and they just blew me off. I may give them a try, maybe they we’re trying to stretch out their servings.
Can't wait to try this! - Trim fat down to 1/4” on the fat side - Remove the thick deckle fat connecting the brisket flat and point on the other side - 1:32 - Spread equal parts of Kosher Salt and Corse Black Pepper over both sides of the brisket - Let meat rest for an hour to get up to room temperature - Preheat the Smoker to 250 and cook at 250 the entire time - Place Brisket fat up - 2:39 - Place the thicker portion of the brisket near the heat source in the smoker - Cook with Pecan or Post Oak wood - After 5-6 hours it should start turning dark and is now ready to wrap - 5:13 - Tear off 2 big strips of red butcher paper and lay them cross ways on the table - Place the Texas Style Brisket in the middle and wrap with the first layer of paper flipping the brisket - Then wrap with the second Paper and flip the brisket back over with the fat side up. - It should be laying fat side up the entire time on the pit - Cook for another 3-4 hours at 250 until the Brisket gets up to 200. - Once it reaches 200, keep it wrapped and place it in a dry cooler and close the lid. - Rest for 2-6 hours - 8:48 - For serving separate the point and flat - Cut the flat into 1/4” slices - Split the point right down the middle against the grain. Cut into slices. - Cube the outer edges for burnt ends
@@patrickdsup I don't think I had it hot enough, because the fat had not fully rendered and the meat was a little chewy. But the bark was beautiful, and the flat part tasted pretty good. We ended turning most of it into chopped sandwiches, which came out great. I learned a lot from the experience, definitely plan on trying again 💯
@@daffawaffa bruh. First time never turns out right haha. No matter how many TH-cam videos you watch. No matter how good ya trim it. No matter what temp lol. It’s like your first brisket is always cursed
@@offthetop1993 for me it was the other way around, my first brisket somehow came out perfect, after that, full of confidence I bought an expensive prime one, it came out like rubber :( I'm about to try my third one this weekend, wish me luck!
Okay Malcom, just have to let you know. I have a small pig roasting and catering business in northern Michigan. Once in awhile I get asked for a brisket, well I have been using another Pit Masters recipe and it is good, but I liked what you were doing here so I said let's do it! My wife told me that I have to try it at home first but since I had a roast that wanted 20 pounds of brisket today I said we are going to do it Malcom's way. She said I was a fool to try it on a repeat customer. Well I ended up doing 2-12 pound briskets, even ordered the red butcher paper. Now I don't have a true smoker, just a small pellet one that sits on the grill, for now, but I put these on with just the salt and pepper at 3am this morning, Low and slow, hit 200 at 10 am. Pulled them and put them in a Cambro insulated container. Went to the roast, pulled the lid off at 3:30, briskets still at 165 degrees, they turned out beautiful! The wife apologized to you and my customers loved them. So I know this is a long comment but I have to give credit where credit is due. Thank you! Keep up the great work and know that you have a faithful follower in us.
+Mark F former michigander here living in south texas for the last 12 years. We use oak for our foundation wood because it burns slower and hotter. We then add mesquite for flavor. 200 to 220 for the temp. And remember if your lookin, you ain't cookin! The first 3-4 hours of your cooking process are going to be where your actually smoking the brisket. Dont open that lid for at least that. Once you get that mahogany color, which is what I look for, it's time to wrap it up. We call this the texas crutch. Finish your cooking of the brisket until you can slide a temp probe in it and it feels like room temp butter. Poke it too and see if it jiggles. Next time I'm up at my folks place on Higgins lake I'll have you come by and try some texas ribs.
I just entered my first bbq contest and I won 1st place brisket. I am in Texas and I am still really shocked. My brisket was perfect. I have watched your videos for a while now and have to say that thanks to you and the extra tips that you give gave me the edge I needed. I am starting up a business called Fire and co. Also my bbq team name. Shout out to killer hogs and Malcolm!
Malcolm I've made decent briskets, but for my grandsons wedding I needed 5 and a pastrami as well. I used your recipe for the briskets as well as your recommended smoking process. Plus the 2-3 hours of resting. When I sliced those up everyone raved about them, including a butcher friend of mine who really knows meat, 40 years of cutting. He said basically he was not fond of brisket, but he loved mine. Thanks so much for teaching me how to do it right. That meat just melts in your mouth when its cooked your way. I watch your videos over and over, not only to soak all that knowledge up, but because I really enjoy your mellow attitude and presentation. You have the best BBQ videos on the net. Also thanks for great rub recipes. Your AP rub is killer.
Thank you for posting this. I used your method on my first brisket smoke and it turned out as good as anything I've ever had here in Kansas City. Since then it has gotten better... love the use of the butcher paper. Anyone wanting to do a brisket for the first time on a smoker or want ideas to improve their current methods should watch this.
This was the first full brisket I've smoked. I followed your temp guidelines, made an absolutely amazing brisket on my electric smoker. I cant wait to do it again. Thanks for the vids, they never let me down. I truly appreciate your in-depth coverage including meat prep. In so many other videos they just skip over this.
I’ve been watching your videos for several years and brisket has always intimidated me. Today is the day Malcom! My favorite tutorial so far has been the smoked duck. You have helped many people around me change their opinion on duck. Thank you.
Just randomly today I caught myself daydreaming about how much I appreciate Malcolm! Not only is he an amazing pitmaster, he’s obviously a real good dude. His love for the grill is contagious 👌🔥👌 Thx bro!
Came out Fantastic! Malcolm is the go to guy for smoking and BBQing . He explains every detail you need to know to get it right. My wife who didn't think she liked smoked foods loved it and took notes on how I prepared my brisket said it's perfect don't change a thing.
Haha been watching him for years. He definitely knows what he's talking about. Check out that chicken leg quarters with the white barbecue sauce video....
The cooler trick is amazing. Did that this last weekend for a baby shower I was cooking for. Got everything done at 10am and wasnt serving until 2pm. Still piping hot when it came out of the cooler!
I’ve watched this video a few times. Looks amazing. I put mine in this morning at 5:45 and it’s been on 30 minutes now. I’ve got the red butcher paper ready to wrap in five hours. Looking forward to barbecue around 6:00 tonight.
On Thursday I took a crash course in brisket. I learned as much as I could. That night I spent prepping the meat. 6am on Friday I fired up the smoker for the FIRST time and popped the briket on. Followed this video cooked for 16hrs. My first brisket turned out perfect it was so tender it wanted to fall apart while taking off the butcher paper!!! I can't wait to serve it for the 4th of July 💚👩🏻🍳
Used this method yesterday for the first brisket I've ever done. I was looking forward to it all week as it was thawing in the fridge. I have an electric smoker and used a blend of pecan, cherry and post oak. It turned out absolutely amazing! Thanks Malcom
I followed your instructions to perfection, and that’s exactly what the end result was. Moist, juicy, melt in your mouth brisket, Texas style. Thanks for all of your videos, Malcolm. You are my go to guy. Cheers 🍻
This video is perfect. Just the essentials, without all the wasted commentary. I'm about to smoke my first brisket for 4th of July and this is really helpful. Thanks boss.
I've been BBQing brisket in Central Texas for over 50 years, and I believe Malcom knows what he's doing. My method is half the time with the same result (maybe not quite as juicy). Prep the same, only sear the top and bottom over an open flame to seal in the juices..a few minutes a side will do. THEN put it in the oven part of the smoker for about 6 hours. I look for internal temp of 180. Malcom's looks good, mine works too...different strokes. Nice video Malcolm, you're the real deal.
Omg, I did my first brisket yesterday just as you did here. It is the the best thing I ever tasted! Thanks so much for sharing this with everyone, this was amazing! I do enjoy watching your recipies, keep them coming!
Malcolm... you are the best I have ever seen. When I grill, I follow your recipes. In my mind, I can actually taste what you are cooking on your videos. Thanks!
Great example of true Texas barbeque. The long cook, simple seasoning, the long rest all exactly how its done. The one thing I had was that I'm from North East Texas and we use Hickory or Mesquite wood, not Oak or Pecan, but that does come down to preference. I'm a fan of Hickory myself.
Where is the "Amazed" button??? I need to click that!!! Perfect tutorial. I'm heading out tomorrow to get my first Brisket on the grill. Thanks again Malcom!!
Just did this yesterday (no butcher paper though - used foil). 5 hours open at 250, 4 hours wrapped, 2 hours resting. Fantastic flavor and the juiciest Brisket I've ever seen. Fat rendered out perfectly on an 11lb cut with almost an inch of fat layer. When I unwrapped the brisket from a 2-hour rest, it was still hot with a steady amount of steam (surprised me). So easy - thanks for the video.
Malcom, I have been cooking my brisket. The way you show, but I been using your Brisket rub and a little of your BBQ Rub. And using a water pan, fill with half water and beer. After about 5 to 6 hours , I take it off and wrap with butcher paper. But I use a lot butter and little brown sugar, before I wrap it. It still has nice flavor of the rub, but a little sweet taste. Which everyone likes. Right now I am cooking another 22Lbs brisket on a charcoal grill, using the Thermoworks Pro series temperature probe. I cook time will be most likely 14 hours. I want to thank you again, you showed me, a lot a ways to cook. Maybe one of these days, you see me at a cook off.
Followed Malcom’s directions on a 12 lb brisket on my Traeger, and used his AP rub. I also wrapped it in the red (pink) butcher paper and let it rest at the end for over 3 hours. It was the best tasting brisket I’ve ever made. I think the combination of the rub, butcher paper, and long rest is the key!
I never knew I would be learning this from my friends father as well. with there texas style. 'Hinajosa' thank u. There is some happy elderly people full of briskets.
Thanks Malcolm, I loved this simple seasoning treatment. It's July 4th and I am using your recipe today on my old Charbroil Grill Smoker with an 11 lb brisket. Appreciate your video!
That paper is a great idea, I tried that and it didn't let me down! Smoked and cooked for a total of 11 hours with 1 hour rest, internal of 200 degrees=perfection!!!
You are the man! I got a Weber Smokey Mountain a couple years ago and have followed your advice ever since. Finally going to tackle a brisket! Can't wait for some burnt ends
Great simple recipe! Cooked one on a offset pit smoker September 2019 and I have to say it was one of the best briskets I've ever had with no leftovers! Cooking one today April 11 2020 Easter brisket and I'm sure it will be just as good! Thankyou for sharing recipe and be safe and healthy!! 2022 cooking35 lbs of brisket Friday night for a wedding Saturday still one of the best tasting recipes that is sure to please the guests with no leftovers!
I tried this today and it's spot on perfect. Malcom, you are a legend. Only guy I listen to every word of advice. I am amazed by your videos and highly recommend them to friends and family.
Malcolm you are deeply appreciated! You fun to listen to, and succinct in your directions. I'm in the middle of my second brisket using your guidance. Got my cooler ready, a few cold beers on standby.
Hi Malcom! I am a new follower to your channel. I learned how to cook a brisket from this video a couple weeks ago and it was amazing. It was my first one. Today I am cooking another brisket using your method. I now have the tools of the trade too. I had never used a temp probe before and I now I have two. I don't know how I got along without them. It has changed my cooking experience tremendously. Thank you so much for sharing your talents so that some us can cook the proper way. Especially me!!!
I always want to make burnt ends but the meat is always devoured so quickly there is never any chance... LOVE your channel! I make food for my siblings and nieces and nephews. YOU showed us the way. Peace and much LOVE, Todd
Malcolm: True Texas style brisket Me: Psshhh yeah right Malcolm: You just wanna use Salt and Fresh cracked pepper as seasoning Me: Wipes tear from eye in Texan. Really I don't know why people add all kind of stupid seasonings to the brisket. Salt, Pepper, Time, heat, and Smoke...That is it! Subscribed!
This Texas girl fully understands your frustration. I see others say "Texas Style" brisket and I don't recognize what the heck they are doing. Just salt, pepper for seasoning, good post oak or hickory or mesquite (depending on what part of Texas you are located) a nice low and slow, rest and EAT!
It’s because we’re blessed here in America to have the freedom to enjoy variety that few other places can. Texas style isn’t the right way: its just one way. I absolutely love variety. I wouldn’t argue with anyone who always wants their BBQ the exact same way every time. I also don’t want anyone with a condescending attitude try to tell me that their regional way is the only right way to do it.
@@prevost8686 I think he was referring to people calling it "Texas Style" and it's not. I didn't get the impression that he was saying that Texas style was the only way, but that if you are going to call it that then it needs to be that. I've done brisket everyway but loose and still enjoy it. I agree that bbq is what you make of it. Whatever you like is what matters. There is no one way to do bbq, but when you call it Texas or Memphis or Kansas City style they need to understand what that means. I could care less if they want to do it "California style" if that's what they like. And by the way, you are so right that we are blessed to live in America with many, many choices! God bless you! :)
First time I ever smoked a brisket and this video was a lifesaver! I used a coffee/cocoa rub instead of the traditional salt and pepper and used my Traeger grill. Aside from that, I followed your instructions to a tee and couldn't be happier with the results! Amazing! I actually got some insane Burnt Ends, my favorite part of the brisket! The red (or pink as Amazon calls it) butcher paper was a great replacement for aluminum foil. Thank you so much for this awesome video!!!
bought my first snoker and followed his video to a tee and my family went crazy over the flavor, will follow his brisket and pork butt for a party for the 4th of july, I'm sure everybody will be impresssed. Malcom you made a New Yorker cook like a Texas expert can;t wait to take some to tailgate the Bills
Listen people, Malcolm's comment about hard wood central Texas is spot on. I'm San antonio, Texas, there is an amubndance of mesquite trees there and you can't substitute any woord for that. MESQUITE SMOKED BRISKET IS THE BEST WAY TO BBQ. another comment that he made is to never ever look at the meet-if your lookin you ain't cookin. Good Job Malcom but being from Central Texas I would really love to taste your brisket. Central Texas has bbq spots all over and I was born eating BBQ. LOW AND SLOW AND LET THAT BABY REST ABOUT THREE HOURS AND YOUR GOOD TO GO.
Malcom! I tried the brisket this weekend in my Masterbuilt Smoker and holy crap! That was the best meat I'd ever put in my mouth! I couldn't file the butcher paper so I read you could use parchment paper instead. Man it turned out great. Just the simplicity of the salt and pepper really did bring out the flavor or the meat. Keep the videos coming!
Thanks Malcom.. I am going to do a nice brisket for Memorial Day based on your directions.. I am drooling watching your video! Hope mine turns our perfect like yours! Thanks again sir PT
Thanks so much my guy. Just finished cutting this for my family and it was perfection. Followed your recipe to a T. If you’re on the fence you better just have faith and give it a go. You won’t regret it
Speaking of which, I happened to have some really good brisket from a food truck in Austin, TX a couple weeks ago. And it was smoked by a tall slim young fella. It was so delicious. I'm a picky BBQ eater and it was great. So you never know. lol
As a former Traeger+ user, I must say my switch to Asmoke has been a fantastic experience. The fact that Asmoke uses wood pellets as its primary fuel source has really enhanced the taste and aroma of my smoked meats. I absolutely love the precise temperature control this grill offers. It's a game changer, allowing me to maintain desired cooking temperatures consistently, which was a bit of a challenge with my previous grill. Plus, the portability of the Asmoke Essential is a big win for me. I can now enjoy grilling during my camping and road trips, which was not an option with Traeger+. And don't get me started on the convenience of remote temperature adjustment and food temperature monitoring via the app. This is hands down the best grilling experience I've had. #Asmoke
Your videos are awesome! I've got my first smoker about a month and a half ago and have tried your pulled pork recipe, short ribs and spare ribs. This brisket will be the next one I do! Keep u the videos! My family loves the meat you've helped me make!
Just bought myself a brand new cast iron landmann can't wait to use it. You've got yourself a new fan here bro, I admire how talented you are I've been using your videos for instruction. And training myself in the art of smoking. Thanks brother✌️
Thank you for sharing. I cooked a 17 lbs brisket and we tried alot of rubs and spices on one's we cooked in the past but this one with only salt and pepper and the longer rest was probably the best tasting ever. Needless to say their was no leftovers after the cookout.
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So .... I’m from Texas, my company transferred me to Reno, Nevada.
Briskets are next to impossible to find here.
I’ve finally convinced a butcher shop to get a few.
While I can smoke a decent brisket, my bragging got me into trouble with friends and co-workers.
They started calling me “leather steak”
Did a little research and found this video.
I followed it to a tee. I even ordered a 17 pound brisket. Got the red butcher paper from amazon, and smoked my brisket.
8 guests consumed the entire brisket.
Had guests in a food coma at my house.
The ultimate compliment came when my boss asked if I could smoke a brisket for a party he’s having. He said he’d even pay me for my time.
Well Done Malcom. Well done.
Thank you for the video.
That's how a local guy in my area ended up opening his own bbq restaurant. He was rated as one of the best in Houston. Corkscrew Bbq is the name. Brisket literally melts in your mouth.
Kyle Hurlbut I haven’t gone to their new location.
I tried them out when they were behind the shopping center where that Walgreens is and ended up with the sliced beef sandwich that was 50% fat, not meat, fat. I went up to the window and asked if I could get meat in my sliced beef brisket and they just blew me off.
I may give them a try, maybe they we’re trying to stretch out their servings.
My sister and her husband moved to Reno awhile back too!
What have you experimented with, in regards to the wood?
@@nicksewell6642 You can get mesquite, hickory and oak wood and home depot.....
[ricey but it gets the job done.....
Can't wait to try this!
- Trim fat down to 1/4” on the fat side
- Remove the thick deckle fat connecting the brisket flat and point on the other side
- 1:32 - Spread equal parts of Kosher Salt and Corse Black Pepper over both sides of the brisket
- Let meat rest for an hour to get up to room temperature
- Preheat the Smoker to 250 and cook at 250 the entire time
- Place Brisket fat up
- 2:39 - Place the thicker portion of the brisket near the heat source in the smoker
- Cook with Pecan or Post Oak wood
- After 5-6 hours it should start turning dark and is now ready to wrap
- 5:13 - Tear off 2 big strips of red butcher paper and lay them cross ways on the table
- Place the Texas Style Brisket in the middle and wrap with the first layer of paper flipping the brisket
- Then wrap with the second Paper and flip the brisket back over with the fat side up.
- It should be laying fat side up the entire time on the pit
- Cook for another 3-4 hours at 250 until the Brisket gets up to 200.
- Once it reaches 200, keep it wrapped and place it in a dry cooler and close the lid.
- Rest for 2-6 hours
- 8:48 - For serving separate the point and flat
- Cut the flat into 1/4” slices
- Split the point right down the middle against the grain. Cut into slices.
- Cube the outer edges for burnt ends
I'm re-watching this video at 3 am loading firewood into my pit, just making sure I got everything right. Very excited for my first ever brisket!
@daffawaffa how did it turn out?
@@patrickdsup I don't think I had it hot enough, because the fat had not fully rendered and the meat was a little chewy. But the bark was beautiful, and the flat part tasted pretty good. We ended turning most of it into chopped sandwiches, which came out great.
I learned a lot from the experience, definitely plan on trying again 💯
Same here with the exception of the 3 am
@@daffawaffa bruh. First time never turns out right haha. No matter how many TH-cam videos you watch. No matter how good ya trim it. No matter what temp lol. It’s like your first brisket is always cursed
@@offthetop1993 for me it was the other way around, my first brisket somehow came out perfect, after that, full of confidence I bought an expensive prime one, it came out like rubber :( I'm about to try my third one this weekend, wish me luck!
Okay Malcom, just have to let you know. I have a small pig roasting and catering business in northern Michigan. Once in awhile I get asked for a brisket, well I have been using another Pit Masters recipe and it is good, but I liked what you were doing here so I said let's do it! My wife told me that I have to try it at home first but since I had a roast that wanted 20 pounds of brisket today I said we are going to do it Malcom's way. She said I was a fool to try it on a repeat customer. Well I ended up doing 2-12 pound briskets, even ordered the red butcher paper. Now I don't have a true smoker, just a small pellet one that sits on the grill, for now, but I put these on with just the salt and pepper at 3am this morning, Low and slow, hit 200 at 10 am. Pulled them and put them in a Cambro insulated container. Went to the roast, pulled the lid off at 3:30, briskets still at 165 degrees, they turned out beautiful! The wife apologized to you and my customers loved them. So I know this is a long comment but I have to give credit where credit is due. Thank you! Keep up the great work and know that you have a faithful follower in us.
Sounds good man he did a hell of a job you should look up aaron franklin here on youtube hes got a really good tutorial also on smokin briskets
G Pow Wow 😂😂😂
+Mark F former michigander here living in south texas for the last 12 years. We use oak for our foundation wood because it burns slower and hotter. We then add mesquite for flavor. 200 to 220 for the temp. And remember if your lookin, you ain't cookin! The first 3-4 hours of your cooking process are going to be where your actually smoking the brisket. Dont open that lid for at least that. Once you get that mahogany color, which is what I look for, it's time to wrap it up. We call this the texas crutch. Finish your cooking of the brisket until you can slide a temp probe in it and it feels like room temp butter. Poke it too and see if it jiggles. Next time I'm up at my folks place on Higgins lake I'll have you come by and try some texas ribs.
Jim C I like Texas cuz of steak. But still where I live there more then just steak. It’s just amazing how many good food there is
I just entered my first bbq contest and I won 1st place brisket. I am in Texas and I am still really shocked. My brisket was perfect. I have watched your videos for a while now and have to say that thanks to you and the extra tips that you give gave me the edge I needed. I am starting up a business called Fire and co. Also my bbq team name. Shout out to killer hogs and Malcolm!
Wtffff!!!!! Wat are the mf odds lol wassup ole son this man right here is a smokin fool looks damm good
Where from?
Whoa !! First contest and 1ST place on a BRISKET !! AWESOME.....
Where did you win?
Congrats!
I'm going to give it a try this weekend.
The way he takes a bite and savors the food makes me feel like im missing out on life....
Get you a man that looks at you the way Malcolm looks at brisket.
Malcolm I've made decent briskets, but for my grandsons wedding I needed 5 and a pastrami as well. I used your recipe for the briskets as well as your recommended smoking process. Plus the 2-3 hours of resting. When I sliced those up everyone raved about them, including a butcher friend of mine who really knows meat, 40 years of cutting. He said basically he was not fond of brisket, but he loved mine. Thanks so much for teaching me how to do it right. That meat just melts in your mouth when its cooked your way. I watch your videos over and over, not only to soak all that knowledge up, but because I really enjoy your mellow attitude and presentation. You have the best BBQ videos on the net. Also thanks for great rub recipes. Your AP rub is killer.
Thank you for posting this. I used your method on my first brisket smoke and it turned out as good as anything I've ever had here in Kansas City. Since then it has gotten better... love the use of the butcher paper. Anyone wanting to do a brisket for the first time on a smoker or want ideas to improve their current methods should watch this.
This was the first full brisket I've smoked. I followed your temp guidelines, made an absolutely amazing brisket on my electric smoker. I cant wait to do it again. Thanks for the vids, they never let me down. I truly appreciate your in-depth coverage including meat prep. In so many other videos they just skip over this.
I’ve been watching your videos for several years and brisket has always intimidated me. Today is the day Malcom! My favorite tutorial so far has been the smoked duck. You have helped many people around me change their opinion on duck. Thank you.
Just randomly today I caught myself daydreaming about how much I appreciate Malcolm! Not only is he an amazing pitmaster, he’s obviously a real good dude. His love for the grill is contagious 👌🔥👌 Thx bro!
Came out Fantastic! Malcolm is the go to guy for smoking and BBQing . He explains every detail you need to know to get it right. My wife who didn't think she liked smoked foods loved it and took notes on how I prepared my brisket said it's perfect don't change a thing.
I instantly know this dude knows what he’s talking about
Haha been watching him for years. He definitely knows what he's talking about. Check out that chicken leg quarters with the white barbecue sauce video....
🤣🤣 That was my thought when I opened the video
He does i did my thanksgiving turkey and everyone loved it and now got to do a brisket for Christmas haha
😂😂😂😂😂😂
@@vevobob7945 no.
The cooler trick is amazing. Did that this last weekend for a baby shower I was cooking for. Got everything done at 10am and wasnt serving until 2pm. Still piping hot when it came out of the cooler!
I’ve watched this video a few times. Looks amazing. I put mine in this morning at 5:45 and it’s been on 30 minutes now. I’ve got the red butcher paper ready to wrap in five hours. Looking forward to barbecue around 6:00 tonight.
Nice! How long did yours take, were you on time? Mine ended up taking me almost 17 hours lol it was about 10lbs.. I must've hit a bad stall
I'm a Welshmen from Britain, I just wish to say Thank you America for your amazing bbqs. meat is my religion.
I have recently discovered your channel and I'm binge watching for 5 days now. You're amazing man, you deserve a tv show for BBQ
I’ve got a propane smoker, how often should I replenish the wood chips?
On Thursday I took a crash course in brisket. I learned as much as I could. That night I spent prepping the meat. 6am on Friday I fired up the smoker for the FIRST time and popped the briket on. Followed this video cooked for 16hrs. My first brisket turned out perfect it was so tender it wanted to fall apart while taking off the butcher paper!!! I can't wait to serve it for the 4th of July 💚👩🏻🍳
so satisfying when he separated the flat and point, effortless
Used this method yesterday for the first brisket I've ever done. I was looking forward to it all week as it was thawing in the fridge. I have an electric smoker and used a blend of pecan, cherry and post oak. It turned out absolutely amazing! Thanks Malcom
I followed your instructions to perfection, and that’s exactly what the end result was. Moist, juicy, melt in your mouth brisket, Texas style. Thanks for all of your videos, Malcolm. You are my go to guy. Cheers 🍻
Michael Geary did it get cold when you let it rest?
JoeNoSay11 absolutely not.
This video is perfect. Just the essentials, without all the wasted commentary. I'm about to smoke my first brisket for 4th of July and this is really helpful. Thanks boss.
Respect Malcom. Respect from Texas. Usually people outside of Texas dont do the style justice. You did. I really enjoy your videos.
Shaquille O'atmeal where are you from?
I've been BBQing brisket in Central Texas for over 50 years, and I believe Malcom knows what he's doing. My method is half the time with the same result (maybe not quite as juicy). Prep the same, only sear the top and bottom over an open flame to seal in the juices..a few minutes a side will do. THEN put it in the oven part of the smoker for about 6 hours. I look for internal temp of 180. Malcom's looks good, mine works too...different strokes. Nice video Malcolm, you're the real deal.
This channel has changed my approach to bbq. Thank you for all the great videos! My family also thanks you!
It's incredible to see how far he has come.
Omg, I did my first brisket yesterday just as you did here. It is the the best thing I ever tasted! Thanks so much for sharing this with everyone, this was amazing! I do enjoy watching your recipies, keep them coming!
Malcolm... you are the best I have ever seen. When I grill, I follow your recipes. In my mind, I can actually taste what you are cooking on your videos. Thanks!
Doing my very first smoked brisket tonight. Starting at midnight for lunch/dinner tomorrow. Thanks Malcolm!
Great example of true Texas barbeque. The long cook, simple seasoning, the long rest all exactly how its done. The one thing I had was that I'm from North East Texas and we use Hickory or Mesquite wood, not Oak or Pecan, but that does come down to preference. I'm a fan of Hickory myself.
Words cannot describe how delicious this looks.
I use this technique every time I cook brisket and it never fails to come out perfect thank you!!
Where is the "Amazed" button??? I need to click that!!!
Perfect tutorial.
I'm heading out tomorrow to get my first Brisket on the grill. Thanks again Malcom!!
just bought my first brisket ?
How did it turn out Tom?
@@joeymerrell8585 Lol I was wondering that myself
Man after cooking many briskets, I tried Malcolms way and it is killer! Have fun!
That looks really great. You are correct: a good brisket cook cannot be rushed.
This was so easy. My first brisket turned out great, thanks to you! Many happy guests here in Ft. Worth last night!
Just did this yesterday (no butcher paper though - used foil). 5 hours open at 250, 4 hours wrapped, 2 hours resting. Fantastic flavor and the juiciest Brisket I've ever seen. Fat rendered out perfectly on an 11lb cut with almost an inch of fat layer. When I unwrapped the brisket from a 2-hour rest, it was still hot with a steady amount of steam (surprised me). So easy - thanks for the video.
Texas style is my favorite. Lets the meat flavor shine through. Salt, Pepper and Smoke. Love it.
As a Texan, I can say we love things simple. We want to taste the meat not all the fancy spices and seasonings!
Y el sabor de la leña penetra la carne tambien
Digo el humo*** me equivoque
Malcom, I have been cooking my brisket. The way you show, but I been using your Brisket rub and a little of your BBQ Rub. And using a water pan, fill with half water and beer. After about 5 to 6 hours , I take it off and wrap with butcher paper. But I use a lot butter and little brown sugar, before I wrap it. It still has nice flavor of the rub, but a little sweet taste. Which everyone likes. Right now I am cooking another 22Lbs brisket on a charcoal grill, using the Thermoworks Pro series temperature probe. I cook time will be most likely 14 hours. I want to thank you again, you showed me, a lot a ways to cook. Maybe one of these days, you see me at a cook off.
Followed Malcom’s directions on a 12 lb brisket on my Traeger, and used his AP rub. I also wrapped it in the red (pink) butcher paper and let it rest at the end for over 3 hours. It was the best tasting brisket I’ve ever made. I think the combination of the rub, butcher paper, and long rest is the key!
Ditto!
Been bbqing for 3 years and learned from this guy. Your the man.
Get this guy a better mic and a TV show. Best tutorial on TH-cam! Watch it every time before i smoke!
Just smoked my first brisket following this example. The results were amazing! Thank you!!!
I never knew I would be learning this from my friends father as well. with there texas style. 'Hinajosa' thank u. There is some happy elderly people full of briskets.
Malcom is the man. Always use his techniques and it has never failed. You are awesome. Thank you
Always come back to see this , before i smoke a brisket, always on point
The Bob Ross of barbecue- I could listen all day
Thanks Malcolm, I loved this simple seasoning treatment. It's July 4th and I am using your recipe today on my old Charbroil Grill Smoker with an 11 lb brisket. Appreciate your video!
That paper is a great idea, I tried that and it didn't let me down! Smoked and cooked for a total of 11 hours with 1 hour rest, internal of 200 degrees=perfection!!!
Sometimes I watch these videos and go fire up the grill at 2 AM, because I get hungry.
I usually just go into the kitchen and grab the big jar of crunchy peanut butter! LOL!
I made six hard boiled eggs after watching this last night
You do nothing of the sorts.. at 2am? Prove it lol
Started mine at 4am. Lol
My nigga
Just started smoke cooking brisket here in the UK. I've done one so far, but it wasn't anywhere as good as this. Thank you sir for showing me the way!
that butcher paper is a pro move... it definitely helps to maintain good bark on your protein... good stuff, great video
do you know where sell the paper?
You are the man! I got a Weber Smokey Mountain a couple years ago and have followed your advice ever since. Finally going to tackle a brisket! Can't wait for some burnt ends
You sir are a darn good teacher. Keep it up.
My friend you are a SUPER HERO!! I just loaded a brisket on the BGE about 2 hours ago and sourdough loafs are proofing.
You are the man brother I’ve been watching your videos for a few years now and you’ve never disappointed me
Great simple recipe! Cooked one on a offset pit smoker September 2019 and I have to say it was one of the best briskets I've ever had with no leftovers! Cooking one today April 11 2020 Easter brisket and I'm sure it will be just as good! Thankyou for sharing recipe and be safe and healthy!! 2022 cooking35 lbs of brisket Friday night for a wedding Saturday still one of the best tasting recipes that is sure to please the guests with no leftovers!
Love this guy he's helped me make the best meats ever
GuyThatUhate1 He just remade franklins video.
I have used this process a few times in the last few years. Always a crowd pleaser.
Malcolm you’re the king! Did my first brisket ever and it turned out amazing!
I tried this today and it's spot on perfect. Malcom, you are a legend. Only guy I listen to every word of advice. I am amazed by your videos and highly recommend them to friends and family.
Just wanted to let you know that my brisket turned out OUTSTANDING following your directions! Thanks for putting this up.
These 2.5M views in 4 years don't even do this recipe any justice. I watched it over and over.👍🏼👍🏼👍🏼👍🏼
I watch this video every time just so my brisket comes out great!
Im from texas and we do brisket alot never used post oak but pecan and mesquite wood mixture will always give a good flavor
This is the type of dude I want to tell me how to smoke my brisket
No it isnt lmao
@@ilikebaldpeople75 why not
@@will-dd7ou cause hes not bald, obviously
Malcolm you are deeply appreciated! You fun to listen to, and succinct in your directions. I'm in the middle of my second brisket using your guidance. Got my cooler ready, a few cold beers on standby.
That looks crazy good! I have to stop watching these videos on an empty stomach! Nice work as always Malcolm!
+Sanjiv More' haha, same here!
his videos are awesome... easy to follow and always work out well for me.
Yes, he's a great cook, I've learned a lot from him
I know, yet I still do but I can't help it, this guy has helped me make some really good food just from watching.
+Mathew Hastings maggy what u know about smoking boy
Hi Malcom! I am a new follower to your channel. I learned how to cook a brisket from this video a couple weeks ago and it was amazing. It was my first one. Today I am cooking another brisket using your method. I now have the tools of the trade too. I had never used a temp probe before and I now I have two. I don't know how I got along without them. It has changed my cooking experience tremendously. Thank you so much for sharing your talents so that some us can cook the proper way. Especially me!!!
This was the most informative and precise, "how to" video on making a perfect Brisket!!!!!!!!!
Nice Job!!!
I always want to make burnt ends but the meat is always devoured so quickly there is never any chance...
LOVE your channel!
I make food for my siblings and nieces and nephews.
YOU showed us the way.
Peace and much LOVE,
Todd
Malcolm: True Texas style brisket
Me: Psshhh yeah right
Malcolm: You just wanna use Salt and Fresh cracked pepper as seasoning
Me: Wipes tear from eye in Texan.
Really I don't know why people add all kind of stupid seasonings to the brisket. Salt, Pepper, Time, heat, and Smoke...That is it! Subscribed!
This Texas girl fully understands your frustration. I see others say "Texas Style" brisket and I don't recognize what the heck they are doing. Just salt, pepper for seasoning, good post oak or hickory or mesquite (depending on what part of Texas you are located) a nice low and slow, rest and EAT!
It’s because we’re blessed here in America to have the freedom to enjoy variety that few other places can. Texas style isn’t the right way: its just one way. I absolutely love variety. I wouldn’t argue with anyone who always wants their BBQ the exact same way every time. I also don’t want anyone with a condescending attitude try to tell me that their regional way is the only right way to do it.
@@prevost8686 I think he was referring to people calling it "Texas Style" and it's not. I didn't get the impression that he was saying that Texas style was the only way, but that if you are going to call it that then it needs to be that. I've done brisket everyway but loose and still enjoy it. I agree that bbq is what you make of it. Whatever you like is what matters. There is no one way to do bbq, but when you call it Texas or Memphis or Kansas City style they need to understand what that means. I could care less if they want to do it "California style" if that's what they like. And by the way, you are so right that we are blessed to live in America with many, many choices! God bless you! :)
Salt, Pepper as primary & I like to add garlic to it. Just enough to add to the flavor and not make it into something different.
@@porsche944mt yuup mesquite really hits tha spot, i couldnt agree more.
First time I ever smoked a brisket and this video was a lifesaver! I used a coffee/cocoa rub instead of the traditional salt and pepper and used my Traeger grill. Aside from that, I followed your instructions to a tee and couldn't be happier with the results! Amazing! I actually got some insane Burnt Ends, my favorite part of the brisket! The red (or pink as Amazon calls it) butcher paper was a great replacement for aluminum foil. Thank you so much for this awesome video!!!
I literally started drowning while watching him slice that brisket! Omg! It looks delicious!
bought my first snoker and followed his video to a tee and my family went crazy over the flavor, will follow his brisket and pork butt for a party for the 4th of july, I'm sure everybody will be impresssed. Malcom you made a New Yorker cook like a Texas expert can;t wait to take some to tailgate the Bills
Good Texas style brisket! I normally go about 15 hrs. But you did it right!
Whats different with yours? Temp used or size of the cut?
I watch a lot of BBQ. This guy knows what he is doing.
Gonna attempt my first brisket this weekend. Sure do miss central Texas! Thanks for doing the video!
I'm a Texan now living in Montana. I miss the post oak wood!
I left Texas for a few years. But I had to come back about 5 years ago. I had no business above the mason dixon line for that long.
Listen people, Malcolm's comment about hard wood central Texas is spot on. I'm San antonio, Texas, there is an amubndance of mesquite trees there and you can't substitute any woord for that. MESQUITE SMOKED BRISKET IS THE BEST WAY TO BBQ. another comment that he made is to never ever look at the meet-if your lookin you ain't cookin. Good Job Malcom but being from Central Texas I would really love to taste your brisket. Central Texas has bbq spots all over and I was born eating BBQ. LOW AND SLOW AND LET THAT BABY REST ABOUT THREE HOURS AND YOUR GOOD TO GO.
Love your videos!! The echo from being inside is pretty bad but i want to learn so im dealing with it!! Keep it up!
Malcom! I tried the brisket this weekend in my Masterbuilt Smoker and holy crap! That was the best meat I'd ever put in my mouth! I couldn't file the butcher paper so I read you could use parchment paper instead. Man it turned out great. Just the simplicity of the salt and pepper really did bring out the flavor or the meat. Keep the videos coming!
For the salt and pepper Texas style brisket!!! 🥩❤🤘👊
I tried your technique on my first brisket, and it came out perfect thank you so much. You are a very good teacher.
I love this dude...
A mic would help for better quality in the indoor videos!
This guys voice makes my mouth water.
Thanks Malcom.. I am going to do a nice brisket for Memorial Day based on your directions.. I am drooling watching your video! Hope mine turns our perfect like yours!
Thanks again sir
PT
Hey Just finished mine... Yummie!!!
Turned out wonderful! ✌️🙏🏻
Thanks so much my guy. Just finished cutting this for my family and it was perfection. Followed your recipe to a T. If you’re on the fence you better just have faith and give it a go. You won’t regret it
Man thats a beautiful brisket.
Love watching this videos from a few years back. Got everything I need and done right.
Never trust a skinny barbecue man
Speaking of which, I happened to have some really good brisket from a food truck in Austin, TX a couple weeks ago. And it was smoked by a tall slim young fella. It was so delicious. I'm a picky BBQ eater and it was great. So you never know. lol
Michael Z La BBQ by chance? That place is one of my favorites!
Michael Z yeah. But that skinny person learned from a big guy bbq pitmaster lol. Probably his father or uncle
What about medium sized ones ?
The passion he has for burnt ends is uncanny.
You are the Jedi master of BBQ. Thanks for sharing your techniques.
Nice, I like it!
great stuff!
Cheers from Switzerland
Pit
As a former Traeger+ user, I must say my switch to Asmoke has been a fantastic experience. The fact that Asmoke uses wood pellets as its primary fuel source has really enhanced the taste and aroma of my smoked meats. I absolutely love the precise temperature control this grill offers. It's a game changer, allowing me to maintain desired cooking temperatures consistently, which was a bit of a challenge with my previous grill. Plus, the portability of the Asmoke Essential is a big win for me. I can now enjoy grilling during my camping and road trips, which was not an option with Traeger+. And don't get me started on the convenience of remote temperature adjustment and food temperature monitoring via the app. This is hands down the best grilling experience I've had. #Asmoke
I look at the heft of guy and I can already tell he knows his way around the grill
Your videos are awesome! I've got my first smoker about a month and a half ago and have tried your pulled pork recipe, short ribs and spare ribs. This brisket will be the next one I do! Keep u the videos! My family loves the meat you've helped me make!
This man should be doing Master Classes. Or come to my house for a week and teach me. I will pay all the expenses.
Ask him. You have not because you ask not, Lol
Just bought myself a brand new cast iron landmann can't wait to use it. You've got yourself a new fan here bro, I admire how talented you are I've been using your videos for instruction. And training myself in the art of smoking. Thanks brother✌️
I like the simplicity of no complicated seasoning or brines. Would parchment paper work as well.
I think he said in a different video not to cook with parchment on the grill
No. I did that once and it was a disaster.
Texas style here all day every day!
Texas
All I have is Cherry Wood, is that good to use to smoke a brisket?
Thank you for sharing. I cooked a 17 lbs brisket and we tried alot of rubs and spices on one's we cooked in the past but this one with only salt and pepper and the longer rest was probably the best tasting ever. Needless to say their was no leftovers after the cookout.