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TEXAS BRISKET RECIPE - LEGACY 132
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- เผยแพร่เมื่อ 14 ต.ค. 2018
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Texas brisket on the Legacy 132.
It's been a while since our last video, but here is one delicious look at how I trimp, rub, and cook my favorite backyard Texas style briskets.
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You’re the best brother thanks for everything you teach you’re a great person for teaching what you know
Thank you, we do enjoy spreading and sharing the love of bbq.
Very engaging video. Good communicator
Thank you Mike, appreciate the nice words and thanks for watching our videos, more coming all year.
Awesome looking brisket!!! Thanks for the tip on how to mix the rub... very helpful!!!
Thanks fo rthe nice feedback, make it work. ;)
THAT BRISKET LOOKS ON POINT
Thank you Big Daddy
Simple and to the point
Kim Johnson right on, thanks for watching 💪🏽
That was a great lookin brisket!! Also thanks for that tip about rolling around the rub vice shacking when mixing
It tasted great too! Thanks for watching.
Awesome videos. Keep it up. 🙌🏻. Shout out from Rosenberg Texas. Can’t wait to attend one of your classes
Thank you Michael, stay tuned for more great videos
Just in time with this video getting ready for my First brisket thanks 🙏🏽 blessings
Thanks Arnie! My brisket turned out amazing!!!
Thats great David, glad to hear it buddy and thanks for hanging out here with us.
You do yours the same way that I do mine, except that I just started doing the rub. I also wrap mine with heavy-duty aluminum foil three times (to diffuse the heat) to finish it (bake it) at the end. My BBQ pit/smoker is not as nice as yours so I must babysit mine. It helps to have a couple of cold Lone Stars or Shiner Bock (can) to maintain patience.
Yessir Rick, it's all good, tanks for the comment and totally agree on the Lonestars haha
Great video Primo, keep up the great work. Thanks for ur work and information. From San Anto with love Family
thank you brother, appreciate the feed back, keep the smoke light and thanks for watching
Looks good going do one weekend
yessir good idea, thank you
One of best videos on cooking brisket i ever saw & i have seen many ... now the only that is missing is a hasty bake 😅. Thanks for the great and very informative vid
Thank you Christopher, really appreciate it sir, shoot me an email and your address, maybe we can help you buy sooner. info@arnietex.com
Great tips and tricks on making a Tx perfect brisket. Big Tx hugs from Alice Tx.
Saludos desde el Valle!
Great tips. New to your channel and already a big fan. Let the smoke and the times roll.
Thanks Uncle Buds , appreciate all you great people, much more to come.
Hey Arnie this is the best tutorial ever, awesome , the best thank you thank you !!!
Good to hear Javier, glad you enjoyed the video and info. More coming soon, tell your family and friends plz.
Best looking Brisket dayummm wish I could taste it love 4 slices on a freshly made flour tortilla 😂watching u from Corpus Christi Tx love all ur videos 🤗
Good stuff right there bro! Salud from Del Rio!
Salud!
nice looking brisket you got there! great video!
Thank you and thanks for watching our videos, feel free to share.
Thanks for sharing Arnie!
Thank YOU for watching!
Nice looking brisket Mr Arnie!
Than you Johnny and thanks for watching, Keep The Smoke Light!
Awesome looking brisket bud...love your videos and content...thanks!
Thank you and thanks for watching our videos, feel free to share.
Great video and like always great tips from the pro! Thanks Arnie.
Thanks to the pro Brian, for watching!
Awesome Video 👍👍👍 saludo's from Falfurrias Texas.!
Saludos!
Great video!! Like mouth watering!
Hi Jason, sorry for slow reply, been on the road alot. Most restaurant supplys have the butcher paper as well as some bbq stores but the "best" place as far as price goes is usually this webstaurant store for most things. www.webstaurantstore.com/search/butcher-paper-roll.html Thanks for watching.
My man!! Love this channel. having lived in Houston for 8 years I miss that Texas BBQ. Nothing like it anywhere else. Fedex me a slice or two ;)
Thank you Jason
Great video Arnie !!! Thx for sharing those great Tips 👍🏽 Hasty makes it Tasty 😋
Tasty indeed! Thanks for watching!
Cool video Arnie!
Thank you and thanks for watching our videos, feel free to share.
Getting ready for some backyard parties this year and watched many brisket videos. This is my favorite so far. Hey ArnieTex drop the Mic!
Thanks for watching
Damn looks good. Might get a brisket in this weekend. Saludos from Palmview Texas.
Saludos! Right down the street, hope the brisket is good!
Nice i will be trying this one soon
Awesome, let me know how it goes!
Arnie, I have learned a lot from each TH-cam Vid and the Pitmaster classes. I have a question on the injector. Do you use blunt or pointed needles?
Mike i use 16 gauge by one and a half inch long vet needles from Tractor Supply, thanks buddy
Mr. Arnie Tex I like to cook 250-325 in my stick burner. What method of wrapping (paper, foil, or panning to tenderize is best in my stick burner? Also i would like to see a select brisket video for the back yard guys please?
Hello Jim, pretty much its all the same just using a different cooker imo. On stick burner for sure you may need to rotate a couple of times since the heat flows from one side to the other that way it cooks even. I rarely cook selects anymore but I do like to cook those lower temps like 250 to 275 so more of the moisture and collagen stays in the meat, i do prefer those in foil too for the moisture content and a good two hour rest is key imo. I hope to make a video cooking a select soon, thanks for checking out our channel.
awesome video good job!
Thanks!
Great video! Question when you said rotate after 2 hrs? What did you mean exactly? I noticed in the video and I may be mistaken, but the flat was still pointed at the fire when you took it off at 4 hrs. Thanks.
hi Justin, yes rotate 180 degrees, i probably rotated again by the time I took it off, it helps cook even. I usually start flat to the fire, wrap and rotate 180 then rotate 180 again during the last hour or so. Thanks a bunch
Biggest key point, spend the extra $15-$20 on a prime. Did it this weekend, never going back.
I couldn't believe there was that much of a difference.
Awesome video! One question. Do you flip to fat side up when you rotate at 2hrs or do you leave fat side down until you wrap it?
@B Sink, I usually cook meat side up the whole time but sometimes do it the other way too, always looking to improve and we learn by doing, thank you.
Im doing a 16lb tomorrow.
SWEET!
🥩🍽🧈🧂🥓👩🍳and 🥔 with 🌽 and 🥦.
Arnie...where have you been? Took me too long to find you!
We're here together now, lets do this ;)
Thank you for these videos and sharing your knowledge, I have a question about the butcher paper. is it better that foil wrap of just a preference to use it? I am now waiting on the delivery of a Legacy 131 and im going to break it in using this video. Thank you again for your info.
Arnie do you sell the baskets you fabricate to make the charcoal basket last longer?
Yes I have sold quite a few locally or on the bbq trail but have never shipped one yet.
Mighty fine looking brisket! You cook w/out the heat deflector til you wrap?
Hi John, I mostly cook with out the deflector till wrap time yes, at that point i want to lower my temps and let the brisket finish out a little slower.
when you wrap the brisket, Don't you lose that wonderful bark due to excessive moisture buildup within the wrap?
If you wrap a little later and rest properly that will be very minimal but yes you do lose a little of that smokey flavor, however you gain some amazing au juz and moist deliciousness.
That wasn’t just salt and pepper lol that brisket came out looking to darn good! Lol
That's the magic of time, temp and that wonderful smoke brother and yes just plain ole salt n peppa. Thanks for watching. LK
Any recommendation on what to do with the stuff u cut off? Feel like there’s gotta be something you can use it for so I utilize the whole brisket , thanks!
Tee Dawg here is a link to my favorite way to utilize the trimmings - brisket burgers! (This one with 1/2 and 1/2 brisket and chorizo): facebook.com/ArnieTex/videos/2068415496712225?sfns=mo
Also we make carne guisada, chii, grind for crispy tacos, beef stew and also often , just smoke the trimmings indirect then chop up for sandwiches, good stuff
Thanks for the video! Did you have to add charcoal to the Hasty Bake for this cook?
Hi Tom and thanks for your question, most of the time I do need to add a litle more lump towards the end of the cook on briskets, however I do fabricate some baskets that will allow the HB to run fr about 6-7 hours with out reloading so at comps I usually dontneed to as my briskets are done in 5 1/2 to 6 hoours most of the time. thanks for watching.
You always see and hear briskets taking 12, 14, 16 hours... This was 6 on the Hasty is that cause the higher temp to start? Would recommend this way vs a longer cook at a lower temp range for flavor or is it more just for timing?
Joshua, yeas it was a shorter cook on the HB, mainly higher cooking temps and closer proximity to fire. Cooked another HB brisket last weekend, 12 lbs and six hours too. Lower temps will take longer obviously but imo also renders a little more juicy brisket. either way works great especially with a good long rest at least 4 hours.
@@ArnieTex that's for the info sir! I've been enjoying my HB Legacy but haven't smoked a brisket before. Most instruction is on offset smokers. Not too many bbq content creators out there using the HB so I really appreciate your content!
Looks good. So do you ever inject the brisket prior to cooking?
Backyard briskets I never inject. I love the natural flavors if cooked just right. For competition, injection is a must to stay competitive.
Thanks for the information. I have always injected my briskets and have never wrapped so I like seeing how others do it.
How many hours total cooking time?🤔
3-4 hours
A huevo!
Thanks Ryan
How did you do in Lockhart this weekend?
It was a tough weekend but God is good, getting to do what I love every weekend. Those who came out on top deserved it 💪
It was awesome to compete against you I took final table and chicken and brisket. I met you right before the cook's meeting I asked you about the class and you told me in San Marcos. And the last time I competed against you was in Beeville I took 10th place in chicken at The Hornet's Nest. You also walked on chicken that day.
btw we were 12th in brisket, also the first time I did not walk at that event, each year I have walked in top 3 at least one category. Congrats on yours
Thank you I'm trying. I only been doing competition for year-and-a-half now. I'm going to see if I could take your class that's something that I would love to. I love to BBQ and love to learn new techniques.
look forward to it
I'm from Texas and I know how to make brisket better than you....so i thought. Nice description on why you are doing things the way you do. I picked up a few tips I want to try on my next cook. Thanks man!
Thank you Stricklerville, appreciate your kind words and you watching our videos. #KeepTheSmokeLight and #MakeItWork