Hey Malcom, I followed this recipe for Christmas dinner yesterday for our family and it came out phenomenal!! Everyone was blown away and it was easily the best thing I have smoked to date. I watched and repeated this video so many times throughout the cook that I feel like I'm friends with you and I have to thank you for an amazing job documenting and taking me through each step. I'm looking forward to trying some of your other recipes, you rock!! Thank you!!
This video right here is what gave me the courage to finally do my first brisket flat. I pulled mine at 201 and its soooooo juicy and tender with great bark! Malcolm you are a bad dude!!
Malcolm, Malcolm. I made a brisket on Saturday. It was a 6 pound brisket flat. I followed your instructions up to the part about resting. I only rested it for one hour instead of two. But it still turned out good. It was juicy and packed with flavor. Thanks for all of your tips. I just couldn't take it anymore. I had to cut that brisket. Now that it had a chance to marinate for a few days in the juices and spices it tastes even better. You are a true grillmaster!!!
thanks for a "at home" instructions - as opposed to competition. Finding whole briskets in our locale is very difficult - but the flat appears every once in a while - glad to see you can still have decent Q.
Hey Malcolm, this video and many of your others are such a big help for getting people into BBQing and taking it to the next level, I am doing my first large brisket flat and followed your instruction to the letter. Really looking forward to the rest of the cook and the eating. Many thanks for making our lives a lot less stressful and a lot more enjoyable.
I just cooked my first brisket using this recipe. It's a little after midnight and I just tasted it and it was amazing! Very juicy and with lots of flavor. Thank you for sharing this recipe Malcolm!
8 years old!!!!!! Who cares listen today was my twins first birthday I decided to smoke a brisket and came here for help……. Let me tell you the 10lb brisket was gone in an hour and all I did was follow this legend right here please don’t go anywhere else for your BBQ
Love your vids Malcom! Cooked my first brisket yesterday on my weber kettle, turned out perfect!!! Your emphasis on resting I think made the difference. Your presentation in each video makes it feel like i'm right there listening and watching, fantastic job! Thank you.
Just subscribed! I got rid of the gas grill and now a green egg convert! Learning a lot ! My Father made the best bbq on a 55 gal drum hand welded with diamond grate grills by feel. They were the true pitmasters
Malcom, a friends asked me to make brisket for a party. I followed your recipe and it turned out great. Everyone loved it! People commented on the texture from the Montreal Seasoning, the visible smoke ring and the hickory flavor. We made a French onion soup au jus from the drippings. Thank you for teaching me how to memorable dish.
Even after watvhing video after video I've had so many unanswered questions when cooking a brisket flat and you have answered ALL of them! I am going to follow this recipe all the way. Thank you for this awesome video!
Hey, this is the first time I saw one of your VIDS... nice job... you are a very good speaker and presenter.... you tell'em what you're going to tell'em, tell'em and then tell'em what you told em.... I am doing my first one this coming weekend, and I feel really confident after watching your presentation.... Thanks!
"Slap each other and touch itself" will be my new line. Thanks for the vid. I've been thinking about smoking a flat since I have a small family and wasn't sure if it would dry out or get tough.
Hey, Malcom, looks just right! After years of WSB/PBC cooks, I recently got a Camp Chef Woodwind Pro…my first pellet. I did a few racks of babybacks on it, it worked great, but now I’ve got a so-so flat ready to go. I like the idea of going fat side down plus the triple seasoning, so I’m going to give your recipe a shot this week. Thanks for doing this! I’ll let you know how it went. 🤞
You have my mouth watering like crazy. I am planning on doing two flats for a street party this weekend and am going to give this a try. Thanks for the great videos, I appreciate your detailed instructions and the way you present the subject.
just finished doing the brisket, came out so good, almost finished the whole brisket, thank you so much, my whole family thanks you, your great, keep on going
Yooo Malcolm...although 7 years ago.... Daan here from the Netherlands (with a Green Egg Large) Saw your video and have a flat brisket for the weekend for myself... I think it willl be very moisty this way! Thnx 4 the advise!!😋
Malcom, dude this is excellent..Did exactly like you did and my brisket was awesome...Hands down the best brisket I ever made..Temp control maintained texture and the cooler for two hours🤫😬❤😎man.You the man...😊 thanks..🤑
Hi I made this today i followed you recipe and it came out awesome, it was my first brisket ever i cooked it on my pit barrel cooker! Thanks for the vid.
I'll be doing a Brisket NEXT!! I've been watching your Brisket video's, to see all your tips & different techniques, and enjoyed them all. Like Many, my first Brisket cooking experience did not end well! My next one actually came out pretty decent, so now with better knowledge, ( and a better smoker!) I'm ready to really take it to the next level. Your video's will be a BIG part of that success...Keep up the great work Malcom!
Thanks so much for this one, man! I just got a traeger this week and really wanted to make brisket but was feeling intimidated! Your instructions really put me at ease!
I know this is old but I’m about to do this for the first time tomorrow. Would you recommend wrapping in foil or butchers paper? I can do both. Thanks!!!
If you haven’t done it yet here is my 2cents ..Foil speeds up the cooking process a little and can mess up the bark with the moisture it keeps in there.. butcher paper is to me a better choice on keeping the bark.. both work fine for backyard home cooking though. Good luck!
Followed you recipe exactly other than I use my traeger. I had a 7lb flat trimmed it nice. 250 on the T. Bout 4-4.5 in I reached 161 IT so pulled and wrapped it it. Another 2 hours go IT is 204. Took it off the smoker and rested it as you did for 2.5 hours. Finish product was tough and dry. Any other advice you could give me? Thanks Malcolm.
Just want to say thank you for all your awesome videos every one of them is informational and you are definitely one of my go-to guys im just getting into smoking and i did a pork sholder 3 days ago that came out almost pro thanks to you now im trying a brisket!!👍 keep em coming
Thanks for the video I followed it like you said except on my off set smoker and my family thought it was awesome. Thanks for the videos, I’m learning alot
Other than for bark, I don't like to season the brisket. My daddy was raised outside Dallas and grew up on Bryan's (Red, then Sonny), which is over 100 years old. No rub, and in a skillet directly over the hickory. (Bryan's is in decline now, but one of the nephews took the quality to Pantego, TX, as David's.) The only flavor Bryan wanted in the brisket was smoked beef, with sauce on the side. And the sauce was legendary. For us, that smoked beef flavor colliding with the other flavors, instead of infused with them, makes for a real barbecue experience. I guess I'm in a minority, but it's good to hear that at home you like for that pure beef flavor to come through. Competition BBQ gets a tad elaborate.
Malcom, thanks for the outstanding videos. I will be starting a brisket in about an hour. This will be around a 12 hour cook. I am excited about using what I have learned from you.
Malcom, your vids give us amateurs a glimmer of hope. Well done. I thoroughly enjoy your channel.
Made it last night on my egg. Went in at 7pm, wrapped at midnight. Removed at 6 am and served at noon. Off the charts! Thanks for detailed video.
Craig Rose what were your temps on the smoker? Especially from midnight to 6am?
You can always tell from someone’s demeanor and how they talk if they’re decent folk. This dude right here, no doubt in my mind he’s the real deal.
Do you ever watch your old video’s to see how nervous you were back then??? Becouse you have come to the top now days sir!! 👀💯🇺🇸💪😎
Hey Malcom, I followed this recipe for Christmas dinner yesterday for our family and it came out phenomenal!! Everyone was blown away and it was easily the best thing I have smoked to date. I watched and repeated this video so many times throughout the cook that I feel like I'm friends with you and I have to thank you for an amazing job documenting and taking me through each step. I'm looking forward to trying some of your other recipes, you rock!! Thank you!!
This dude is good. He's the go-to man on bbq
The high pitch sound my god!
I have a feeling the target demo for this video is too old to hear it. So awful though.
Thought I was losing my mind for a second fuck
I literally didn’t notice it till I seen this comment. Now it’s ear Piercing 😂
Luckly i seen this coment
it made me go bald and lose my eye brows
This video right here is what gave me the courage to finally do my first brisket flat. I pulled mine at 201 and its soooooo juicy and tender with great bark! Malcolm you are a bad dude!!
Just a killer recipe!!! Thanks so much for letting us Dad's be the dinner winner every once in a while, by sharing your knowledge!
Nice video. I liked that you summarized what you did at the end and went over all of the steps.
Malcolm, Malcolm. I made a brisket on Saturday. It was a 6 pound brisket flat. I followed your instructions up to the part about resting. I only rested it for one hour instead of two. But it still turned out good. It was juicy and packed with flavor. Thanks for all of your tips. I just couldn't take it anymore. I had to cut that brisket. Now that it had a chance to marinate for a few days in the juices and spices it tastes even better. You are a true grillmaster!!!
thanks for a "at home" instructions - as opposed to competition. Finding whole briskets in our locale is very difficult - but the flat appears every once in a while - glad to see you can still have decent Q.
All you need to follow is Kosmo and Malcolm and there is nothing you can't learn to BBQ or smoke...true masters...thank you.
“I just want the essence of beef.” -Malcolm
I love this man, lol 😂
Hey Malcolm, this video and many of your others are such a big help for getting people into BBQing and taking it to the next level, I am doing my first large brisket flat and followed your instruction to the letter. Really looking forward to the rest of the cook and the eating. Many thanks for making our lives a lot less stressful and a lot more enjoyable.
I just cooked my first brisket using this recipe. It's a little after midnight and I just tasted it and it was amazing! Very juicy and with lots of flavor. Thank you for sharing this recipe Malcolm!
If you get to 200 degrees and the brisket is slightly tough still, do you cook it longer?
Love how Malcom cooks. Been using his methods for years now.
Your top G now now bro!!!! 👀💯💪🇺🇸😎
One of my favorite channels! I never thought to try to cook a brisket fat side down on the egg! Im gonna try it next time.
Doing my first brisket flat, immensely helpful having your videos to reference. Thanks and keep it up!
When I die and pray to go to heaven I won’t this beautiful man to cook for me forever
Want
I did my first flat just like this last month on my Big Joe and it came out killer! Doing another tomorrow, thanks for posting!
Followed these instructions. Worked beautifully for a first-time smoker. Thanks.
9am and I'm sitting here almost drooling. Great video!
8 years old!!!!!! Who cares listen today was my twins first birthday I decided to smoke a brisket and came here for help……. Let me tell you the 10lb brisket was gone in an hour and all I did was follow this legend right here please don’t go anywhere else for your BBQ
Love your vids Malcom! Cooked my first brisket yesterday on my weber kettle, turned out perfect!!! Your emphasis on resting I think made the difference. Your presentation in each video makes it feel like i'm right there listening and watching, fantastic job! Thank you.
Best BBQ channel by far. Thanks Malcolm for all your great videos, espcecially for amateurs like myself.
Just subscribed! I got rid of the gas grill and now a green egg convert! Learning a lot ! My Father made the best bbq on a 55 gal drum hand welded with diamond grate grills by feel. They were the true pitmasters
Malcom, a friends asked me to make brisket for a party. I followed your recipe and it turned out great. Everyone loved it! People commented on the texture from the Montreal Seasoning, the visible smoke ring and the hickory flavor. We made a French onion soup au jus from the drippings. Thank you for teaching me how to memorable dish.
Even after watvhing video after video I've had so many unanswered questions when cooking a brisket flat and you have answered ALL of them! I am going to follow this recipe all the way. Thank you for this awesome video!
Thanks for a very informative video.smoked my first brisket ever on my Kong “kamado” grill . Turned out great !!
Nailed my first brisket on the smoker by following these simple instructions. You are one bad dude! Love your BBQ tips. Thank you!
Hey, this is the first time I saw one of your VIDS... nice job... you are a very good speaker and presenter.... you tell'em what you're going to tell'em, tell'em and then tell'em what you told em.... I am doing my first one this coming weekend, and I feel really confident after watching your presentation.... Thanks!
Just got one. Will be following this Saturday! Thanks for another quality video
Delicious looking brisket right there Malcolm! You've got that BGE workin' overtime!
Best video on how to smoke a flat brisket
Smoked a flat yesterday. Used your ap and bbq rub. Put the beef broth in. Turned out excellent.. Thanks man.
Made this today and everyone went crazy about how good it was. Thanks for the guidance bro!
"Slap each other and touch itself" will be my new line. Thanks for the vid. I've been thinking about smoking a flat since I have a small family and wasn't sure if it would dry out or get tough.
Another great video. Planning to make 3 flats for July 4th ( 15-18 ppl ). Going to follow this video pretty closely. Thanks !
your the man malcolm! tried many of your cooks, everyone comes out great . all of my friends luv your cooks!
thank you for this vid...though it's 6 years old...it works, doing my first flat tonight. very helpful video...appreciate your time in doing this!
You are a born teacher sir. Thanks for all of the help!
I used oak staves from old whisky barrels to smoke a flat. was absolutely delicious. quite a strong flavour but it was brilliant.
thanks my friend bought much of your seasoning and sauces recently LOVE YOUR VIDEOS watch them over and over again
Hi Malcom I cooked my Brisket using your rubs and this video it came out the best thing I ever made. Thank you love the rubs and pickles
CANT WAIT TO DO ANOTHER BRISKET....WENT TO DANA POINT COMP AND WAS JUST IN HEAVEN
Hey, Malcom, looks just right! After years of WSB/PBC cooks, I recently got a Camp Chef Woodwind Pro…my first pellet. I did a few racks of babybacks on it, it worked great, but now I’ve got a so-so flat ready to go. I like the idea of going fat side down plus the triple seasoning, so I’m going to give your recipe a shot this week. Thanks for doing this! I’ll let you know how it went. 🤞
Malcom you ROCK , thanks for teaching this Yankee how to BBQRight !!
Its amazing how many recipes, tips and advice i use to BBq right. Thanks Malcolm
You have my mouth watering like crazy. I am planning on doing two flats for a street party this weekend and am going to give this a try. Thanks for the great videos, I appreciate your detailed instructions and the way you present the subject.
how did this street party turn out?
just finished doing the brisket, came out so good, almost finished the whole brisket, thank you so much, my whole family thanks you, your great, keep on going
This guys a BBQ professor! Dr. Malcom 😆. The best.
Yooo Malcolm...although 7 years ago.... Daan here from the Netherlands (with a Green Egg Large) Saw your video and have a flat brisket for the weekend for myself... I think it willl be very moisty this way! Thnx 4 the advise!!😋
Malcom, dude this is excellent..Did exactly like you did and my brisket was awesome...Hands down the best brisket I ever made..Temp control maintained texture and the cooler for two hours🤫😬❤😎man.You the man...😊 thanks..🤑
Trying this today Malcom, big fan of your channel
Perfect video again, you always help me. Turned out great.
When that brisket slapps each other, I died laughing 🤣 😂
Perfect. Exactly what I needed. Once that badboy thaws it's on!
Awesome man. Didn't see a new video last week was starting to go through barbecue withdrawals.
Excellent Video! It covered all the bases on BBQing a brisket flat.
Tried this today, came out picture perfect. Tasted good too! Much thanks.
THE best BBQ videos on youtube A+ keep them coming I'm always hungry
Time sure has flied!! Still with ya!!
"The essence of beef" by Malcom Reed
You came a long way Malcolm good for you
Hi I made this today i followed you recipe and it came out awesome, it was my first brisket ever i cooked it on my pit barrel cooker! Thanks for the vid.
comments on storing and reheating for use next day?
If you were doing it on an offset would you leave it fat cap on top?
Montreal is my favorite too. I appreciate the knowledge you share with smoking. You have some bomb recipes which I have tried quite a few! Thanks man!
Essence of beef! I would purchase this aroma
I'll be doing a Brisket NEXT!! I've been watching your Brisket video's, to see all your tips & different techniques, and enjoyed them all. Like Many, my first Brisket cooking experience did not end well! My next one actually came out pretty decent, so now with better knowledge, ( and a better smoker!) I'm ready to really take it to the next level. Your video's will be a BIG part of that success...Keep up the great work Malcom!
Cooking my 1st starting tonight. I’m glad I watched this before. Thanks for keeping it simple!!! I feel more at ease now!! I appreciate it!!👌🏽👌🏽
Great for first time brisket smokers
Hi it’s very good. What is the weight and how many slides you got after cooking?.
love all your videos man I have never made a brisket but when I do I'm definitely following your procedure keep up the good work!
Thanks so much for this one, man! I just got a traeger this week and really wanted to make brisket but was feeling intimidated! Your instructions really put me at ease!
I'm doing my first brisket on my new electric smoker. I'm pretty excited to see how it comes out!
I know this is old but I’m about to do this for the first time tomorrow. Would you recommend wrapping in foil or butchers paper? I can do both. Thanks!!!
If you haven’t done it yet here is my 2cents ..Foil speeds up the cooking process a little and can mess up the bark with the moisture it keeps in there.. butcher paper is to me a better choice on keeping the bark.. both work fine for backyard home cooking though. Good luck!
Followed you recipe exactly other than I use my traeger. I had a 7lb flat trimmed it nice. 250 on the T. Bout 4-4.5 in I reached 161 IT so pulled and wrapped it it. Another 2 hours go IT is 204. Took it off the smoker and rested it as you did for 2.5 hours. Finish product was tough and dry. Any other advice you could give me? Thanks Malcolm.
Andrew Hunt I had the exact same results. It was a huge bummer.
@@bglavey yeah me too wtf. did you guys ever figure this shit out?
Love your vids. Thanks to your video I made some killer spare ribs this past 4th of July.
great video! I'm using your method on my next brisket! I got a big green egg myself and I love it
Great vid as always. Like this new quality of vids too! Keep it up!
My first flat ,I'm cooking it on Monday!!
After you wrapped, do you put it back in fat cap down again ?
Just want to say thank you for all your awesome videos every one of them is informational and you are definitely one of my go-to guys im just getting into smoking and i did a pork sholder 3 days ago that came out almost pro thanks to you now im trying a brisket!!👍 keep em coming
This is a great video. Excellent instruction. Thank you!
Thanks for the video I followed it like you said except on my off set smoker and my family thought it was awesome. Thanks for the videos, I’m learning alot
What are you using as your fuel source for the egg? Do you need to add any wood in the initial 6 hour smoke?
This will be my Father's Day project!
Kent Stuetz How was it?
Keep up the great content!! You’re my go to person every time. Love it
Very detailed description. Enjoyed your videos very much.
Malcolm - for grilling gloves do prefer 4 mil or 6 mil?
Rest it for a few hours, wrapped in towels in a cooler. Absolutely the most important step after cooking a brisket. I can't agree more.
Other than for bark, I don't like to season the brisket. My daddy was raised outside Dallas and grew up on Bryan's (Red, then Sonny), which is over 100 years old. No rub, and in a skillet directly over the hickory. (Bryan's is in decline now, but one of the nephews took the quality to Pantego, TX, as David's.) The only flavor Bryan wanted in the brisket was smoked beef, with sauce on the side. And the sauce was legendary. For us, that smoked beef flavor colliding with the other flavors, instead of infused with them, makes for a real barbecue experience. I guess I'm in a minority, but it's good to hear that at home you like for that pure beef flavor to come through. Competition BBQ gets a tad elaborate.
Malcom, thanks for the outstanding videos. I will be starting a brisket in about an hour. This will be around a 12 hour cook. I am excited about using what I have learned from you.
I spray pam butter on for rub binder lol. Works!
For the flat, is it better with foil wrap instead of butcher paper?
Is this an XL? Or large green egg?