I Smoked Just a Brisket Flat (Surprisingly Good!!) | Chuds BBQ
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- เผยแพร่เมื่อ 23 พ.ค. 2022
- For juicy meat with crisp bark, wrap with Reynolds Kitchens ® Butcher Paper. Find the only butcher paper with a slide cutter at Amazon and Walmart. Links below!
Amazon: www.amazon.com/dp/B08TM7RGTQ
Walmart: www.walmart.com/ip/Reynolds-K...
Here in Texas it's easy to get a whole brisket but in other places sometimes you can only find the brisket flat, known as the brisket lean. I try out smoking just the lean side and it came it surprisingly delicious! If you can only find the flat, don't knock it and give it a try!
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Good to see you smoking some typical cuts of beef that can be found in grocery stores. Those prime cuts from premier beef retailers are great but in today's high prices are less preferable for budget minded home cooks.
Do your area sam's/Costco not carry prime brisket?
Costco has prime briskets for 3.99 a lb
@@chrisbarnes9134 Sam's in my town had it for 3.50 yesterday. Strongly considered buying every one lolol
@@ask_jeebs Sam's Club currently listing online $3.98/lb for prime, whereas Walmart showing $3.96 for select. Also Sam's is Angus beef, whereas
Costco is probably not. It might be worth to make head to head comparison.
@@CoolJay77 just check my app and yup back up to 3.98 :(
It’s been like 2 years of watching this channel, and I’m still 90% here for that damn snake in his boot 🤣
We have this at HEB and I love using it to practice on the cheap for $15-$20.
My family loves it and it hit 200 + probe tender in under 4 hours.
Because it cooks faster it also rested faster. 1 hr rest and were were eating in less than 6 hours from start to finish!
This gave me an idea for brisket fried rice. Also, when making a brisket for myself, I tend to love the crispy over cooked edges combined with the soft tender center.
I literally just did this Saturday. Bought a (what I thought was) a full packer. But it turned out to be 2 flats. F me. Never had to smoke just a lean befor. Did it on my PB pro and it came out phenomenal! Used the almond pellets from knotty wood. Impressive is an understatement. Amazed myself with that cook. Thanks for the videos!
You make me laugh so much when I listen to your tutorials. Can't wait to cook my lean brisket that I purchased the other day. Awesome 👍👍👍
Man I am so impressed with the amount of barbecue content you pump out. Quickly becoming my go to channel for barbecue ideas!
Already my official "GO TO" channel! I predict Chuds BBQ is over 250K subscribers by New Years Day 2023...
Can’t wait for chud to achieve the sub count his quality of content deserves but it’s pretty awesome now being in on the secret that this is easily the best bbq channel in the world.
@@bigdawgsbbq2737 the guy needs a million subscribers - incredibly under rated
I asked my wife to get a brisket from Costco. She came home with this. Thanks to you I think we can make this work! Looks awesome!
Always excited when I see Chuds BBQ has new video. Best BBQ channel on the interweb. Thanks for the great content! Keep it up!!!
Bradley, nice cook. I watched one of your last whole brisket cooks a few times over and nailed a full brisket cook on my ceramic smoker! The last Flat I did, our company enjoyed it, but, it wasn't near as tender as what you just did. Great lessons for us armatures. Also love the Christmas present wrap rec for that paper! Thank you for your videos!
Thank heavens that the Costco near me sells the whole packer brisket, flat and point. That way people can choose, lots go for the flat, the point is a bit heavy at times. Great video, thanks!
Bradley I really love your channel and the BBQ tutorials you put on TH-cam! Keep up the great work you throw down.
BTW Great work on those pits !!!
I live in Ireland and full briskets just aren't a thing. I did however pick up a brisket flat in my butchers today. So I'm delighted to have this video.
Growing my family would only cook these because thats all that was available. I didn’t know this was half a brisket until I was damn near an adult. Just a lean brisket is really nostalgic for me, gonna have to cook one after this!
First time seeing one of your videos.
Really enjoyed, keep on keeping on brother.
Great information, attention to detail, and you don’t take everything so serious.
Thanks
Thanks for the butcher paper tip. Great cook.
Man, you really have one of the best channels out there. Keep it up!
I like getting the corned beef flats around St Patrick's and smoking them. Glad to see I'm not the only who uses the butcher paper for Christmas gift wrapping. 😁
I literally just had the thought about you doing one of these, great timing
This is what we do once or twice a month can relate. All in all love it. One really finds and adds steps to better these as they cook. I use a lot of onion powder here. Something you might try.
I had only leans to cook for years. One day several years ago I heard from the bbq brethren that my local Costco started selling full packers. I was out of town. I asked the wife to please go buy the 4 biggest in stock. 5 years later my local Costco still stocks them. 4.99/lb is still cool with me. CHUD 4 life
Awesome cook Brad
We just made our spg for the flat tomorrow...thank you for the great vids....even if we cook on a pellet grill....haven't tried to even get an offset
Great info thanks!
Great Cook Brad! The super bright white Croc's are have me laughing so hard. All about comfort.
That is so true. I live in North San Diego county and I rarely ever see a whole brisket, only the flat at almost all of the 'grocery stores' but, I almost always see whole briskets at Winco in my area. So Southern Cali's having difficulty finding one, try Winco.
Looks good!
Great video! I’m still going to ask about that stand-mixer sausage stuffing video! Mexican chorizo would also be a great one.
Used the soaked BP for fire starters. Works like a charm!! Better than fire starters.
i just want to say my biggest appreciation about your videos is you don't use any music. The cooking and bbq speaks for itself, no need for stock midwestern-y music like other youtube bbq videos
This is all i cook because i just cook brisket for my family of 4. i have an issue(due to the pellet smoker) where i overcook one side of it so i've been experimenting with trying to not do so. this brisket you did looks fantastic
Love the channel and always enjoy seeing if there is a snake in your boot. 😁 Thanks for all the tips and ideas.
Love to see you smoke some Al pastor tacos. Something I’ve wanted to do for a while but it’d be great to see a pro go at it first
same! Also, if using the rotisserie in the weber kettle, I'd be curious how hot he makes it. I'm not sure if it's supposed to take 20 minutes or 2 hours before you start slicing the edges off.
Looks good brother as always!
Beautiful Video brother. Gave me some awesome idea's. Your the best. I made a brisket Benedict. Using the extra beef tallow and made a gravy with beef consomme soup. It was pretty good with a biscuit and a fried egg, covered in that gravy.
Great channel. Glad I found ya.
I like your vids. No bs. This might be a game changer
that bark is gnarly
Great cook on that lean!
I bought a child's sketch paper holder from Ikea and it works like a charm. It has a little bar for ripping the paper and it doesn't weigh as much as those metal ones.
Sandwich time! With BBQ sauce and mustard slaw on Texas Toast.
Wooooow looks absolutely delicious
I always use the flat for grilled brisket tacos. Slice flat thin and grill with lawry's. (Watch out for flare ups) once grilled. Chop on for tacos with green gallos salsa. Then i only use the point for smoking
With the butcher paper and the Wagyu tallow, it’s reminiscent of Mad Scientist BBQ’s method. I actually did this same cook on accident when I needed a brisket after Costco closed. The only thing grocery stores had was either the half lean or the full lean with the point removed. I bought the full lean w/ the point removed (at $10.99 per lbs which was incredibly painful) and it turned out really well. The extra tallow was super helpful & since it was on a pellet smoker, I got a bit better bark b/c more lean meat was exposed.
I buy my brisket, picanha, tri tip, flap meat and other stuff from wild fork foods. Been buying for 4 years. I just got a 14lb choice brisket from them for $60.00. Their prime 14.5 lb brisket is $72.00. You dont always get the weight they advertise. But once its shipped they charge you the correct amount. Sometimes I got 1-2 lbs more so the amount per lb was added to the price. And sometimes it was 1/2-2lbs less. So the final cost was less. Here is a link to their briskets and some other meat. But you can go through their entire site. I have no clue how they keep those prices so low. Although maybe its because they have their own stores and farms. So maybe the costs is the same as what a meat distributor would pay before selling to someone who then sells it to stores where customers buy. wildforkfoods.com/collections/beef-and-steaks
Great video, that lean only, looks much closer to the briskets we can get in Ireland!
Thnx appreciate this. Would love to see fatty side ("second cut") only next.
Maybe include how to divide a full brisket into both lean and fat and how to seal it for future use. (you may have already done this).
Thnx regardless!
I find this at my local HEB all the time and do it from time to time when I don’t want to eat a time of brisket.
Good call on the multi purposing of the butcher paper. I sell stuff on eBay and wrap all the packages in the pink stuff.
Appreciate you mate!
Great ad! I don't usually say that!! This is how all content creators should advertise, with actual products they use (if possible). Also, I once again request you make us some Texas style Hot Links.
Thank you so much for your videos. It helps me out a lot. Thank you for not being just a Patron barbecuer!
I do need help with something. I have a gravity smoker. Should I do the boat method to get better bark?
seeing as it's official summer time: best burgers, dogs, and sausage recipes/ideas, plus the fixins: grilled corn, grilled zucchini fries (evoo, salt, pepper, grill direct over coal till crisped but not burnt, then hit with some cheese if you want.) maybe even chicken thighs direct heat over coals. I love summer bbq season.
You have the same sense of humor as eyes do’s I love it 😂😂🤙🏻
The headless Pit master does it again
You need to make a video on a oyster/ spider steak…. Get to it Chud … love your vids!
Bradley Crockinson, rocking the white crocs. This is the best bbq channel on TH-cam.
Always enjoy watching your videos but I always love the part, "there is a snake in my boot" I don't know why it just cracks me up!
Lol “we’re on a diet today” love you bud
I’ve watched a ton of your videos and have learned so much. I’d love to see your take on how to make bbq baked beans. I’ve made some bacon burnt ends a couple times recently and thought how good they’d be in some baked beans instead of bacon. Just a thought.
Not too shabby! Overnight rest for the win!
Haha I just ordered that Reynolds Butcher Paper last week - arrived Thursday. 18" x 225'. Saw it on Jeremy's channel. Great stuff. :-)
Dude I did the sous vide resting this past weekend and it's the most tender brisket I've ever made. Thanks!
I have done every one I've cooked since 1st trying it after seeing it here. It is the truth!
I started doing it with pork butt and love it.
What is your SV technique, time and holding temp?
@@wayne5143 Vacuum Seal bag, I have an Anova Precision, 165 holding temp until I serve it the next day. First time I did it I think I put it in the water bath at 2am and served it at 2pm the next day. Tonight, God willing I'll get it in by 1am and will serve at 5pm tomorrow. I don't know if you have seen Bradley's video but here's the link. th-cam.com/video/AohVgovKI4A/w-d-xo.html I pull my brisket around 204 and leave it out to cool for about 45 minutes before putting it in the bag
@@4dwyn how did the longer rest taste? 1am to 5pm (16 hrs?) Was wondering if there was a upper limit to how long a brisket can rest
I'd definitely do a flat and make pastrami
Looks delicious! Kansas sells packers like Texas does. 🔥🔥🔥
Do most Kansas BBQ joints separate the point from the flat before smoking such as I'd been told?.
@@CoolJay77 yes. Kansas City created burnt ends. The easiest way to make a ton of them at restaurants, is to separate the point from the flat. That’s why it’s done here.
I just moved to Alabama from Texas & I could not find a full brisket at any local grocery store. Culture shock. So I’m cooking a brisket flat this weekend! Thanks!
We just moved to Alabama from the Intermountain West and I was floored that Brisket is available in every store. It has actually been really tough to find. I had never smoked anything before moving here... And was like, "hey, we're in the south now, I'm gonna learn to smoke meats". But can't find a brisket (until today, found a flat at WallyWorld) nearly anywhere.
So far I've done a turkey breast and thanks to this channel, it turned out fabulous. Now I'm gonna try the flat I found today at Walmart using his tips in this. Hoping it turns out
Another deeeeeeelicious video...
THANKS :)
You say not to oversalt a brisket but I’d recommend trying a dry brine where you trim the brisket a day early and then put a bit of just salt all over it and let sit in the fridge for a day. The idea is that the salt gets absorbed into the meat so the middle part is seasoned and not so tasteless. It adds a lot to the flavor and I rub as normal.
Lean on me lol 😂. Nice 👍
I would suggest injecting some beef tallow prior to putting it on the smoker to make it a little more tender and keep it juicier combatting that less dry taste. I have had many brisket flats come out a little tuff and dry after smoking it. until I started injecting it.
The brisket lean is arriving this evening. Great timing
Great video friend. Whatever raynolds paid you wasn’t enough.. that was good!
I was thinking the same thing about using it in chilli, eggs, ext. Or even burritos or tacos if it comes out a little too dry that's what salsas are for 😂
Can you do some direct heat cooking on a Weber smokey mountain like chicken or pork steaks? I like how your Weber kettle series makes a lot of grilling and smoking recipes accessible to lots of people. Doing something like that but for direct heat cooking would be something I'd like to see.
And on another note. Please do a tutorial on how to package a brisket that you would seal and protect after the rest where you would deliver in a couple days. Also, once received, how would you revive it (reheat it) for best results?
Vacuum seal it. That is about all you can do. Reheat via sous vide method. So in the bag still in 160° water
Bro just called himself a backyard cook. That has to be the most humble take I have heard!!
Thanks for making this video. How long did the cook part take? Thanks!
Love the vid...I would love for you to try a brisket with the same trio rub just ground down to a powder with a coffee grinder. Just curious if it would change the bark texture and taste. Thanks Chud!!
The problem I've found with more of a powdered rub vs granules, is it clumps quite easily
@@mcfear1991 Great point Mcfear! I think by seasoning the brisket on the cooking rack you shouldn't have to maneuver it once seasoned. Start with the sides, then the bottom, and last the top. I think it may be worth an experiment.
I did my first brisket a couple weeks ago. And I didn't realize till just now that it was a brisket lean cut lol! Still turned out delicious though
How’d you smoke it ?? I didn’t realize I also bought the lean cut. Lmao
@@ColdSprite I salted it and let it rest uncovered in the fridge overnight. Used a sweet and spicy dry rub. Smoked in in the smoker until it got to like 170. Then wrapped it in tinfoil and put it in the oven at 300 until it reached 200 internal. Pulled it out, opened up the foil and let it rest for about 30-45 minutes. Sliced and served. Turned out fantastic!
They sell the flats here mostly in the chain grocery stores. $9.99 a pound and up, ill stick with the packers for half that
Bradley, if I wanted to hold this at 150° in my sous vide would you recommend leaving the paper on or should I take it off? Thanks for another inspiring video!
Funny video. Think I will try locating some butcher paper today, if not, foil will have to do. I want to smoke a flat sometime after tomorrow, I work. Using a Jumbo Joe so the brisket can't be too too big. Should be fun. The day kind of flies by when I smoke something. I meant meat.
"All my Christmas presents are wrapped in butcher paper" My man gifts bbq for Christmas👌🏽😂
Could you do a video on Al Pastor or brisket enchiladas?
Thought this would be guga style video where you dry age the brisket in cough syrup and alcohol
brad I have been watching several of your videos and all I ever see you take out to use when you unfurl your knife roll has always been just the boning knife. So all I bought is a victorinox boning knife and that is all I need for my BBQ. 😂
Full packer or just the flat....the flat still has to be done well and delicious!! Who throws away the flat?????
So just the flat is A OK in my book!!! Thanks for the video!!
Another great video.Turkey wings please !! regards Phil C from Gold Coast Australia
I bbq for friends and family and while I get excellent taste results with chuck roasts, they just are not pretty. Splitting the lean and fatty would make two beautiful presents to my friends, cost and portion. How would you think smoking them at the same time on a 48” main chamber offset turn out? Thanks for all the work you do!
Try a couple small chunks of a good smoking wood beneath it to stop the pooling.
Another awesome video! What is the longest I could rest a brisket in a 150 degree oven. Is 36-48 hours too long? Would like to cook this one a couple days before an event if possible. Thanks!
I saw on YT up to 16hrs. Would like more info myself
I love the vids 2 things that if you wanted to try please do becasue i would love to know
1. Slather vs non blind taste test
2. I found that when I put tallow when I wrap I get rid off all the smoke flavor? Maybe tests? Does this happen to you?
Thanks
Work with what you got. Wagu tallow with a choice brisket flat, along with a weber kettle slow and sear makes for a dang good time and good eating
I would love to see a comparison video between injecting a brisket and just a regular brisket
Well, that's the main way we find brisket for sale where I live at most places, but you can get the full packers in some places.
Tips for reheating brisket?!
Brave to cook just a flat last time I tried i got jerky
If you can’t find parchment paper. Walmart has some in The BBQ section. Store brand. Works great
to anyone....do i take off at certain temp, or when probes super easy? don't have a warmer, so id put in igloo cooler. question is do i put in immediately or let it cool a bit? curious if it would rise in temp too much and dry out if put directly in. thanks
The video titled “Texas Pitmaster Reveals all Brisket secrets” has the best looking brisket