Texas Style Brisket Recipe | Ft. Kosmos Q
ฝัง
- เผยแพร่เมื่อ 16 พ.ย. 2024
- How to smoke a Texas Style brisket in the comfort of your own home. Every BBQ cook knows brisket will either make you, or it’ll break you. Kosmo went all in by Cooking a competition quality brisket on a gateway drum in less than four hours. It’s never been done. Or at least No one has ever done it and lived to tell about it; until now.
INGREDIENTS
1 whole Packer brisket (13-16 lbs)
1/4 cup Prepared mustard (I use French's)
1/4 cup Kosmo’s Q Cow Cover BBQ Rub
1/4 cup Kosmo’s Q Texas Beef Rub
3/4 cup Kosmo’s Q Competition Brisket MOP 3/4 cup Beer
DIRECTIONS
Hot and Fast Texas Brisket Recipe - Kosmos Q BBQ Products & Supplies
DIRECTIONS
1. Removethebrisketfromanypackagingandrinsewellwithcoldwater, then and pat dry.
2. On the cutting board,trimthefatdowntoathicknessofabout1⁄4-inch.
3. Flip the brisket over and find the two pockets, or kernels, of hard fat. Cut about 3⁄4 of the fat out of each.
4. Smear a thin layer of mustard on all of the outer surfaces (edges too).
5. Mix the rubs in a small bowl, then season the entire surface and fat kernel pockets liberally.
6. Put the brisket on parchment paper in a large sheet pan, cover with plastic wrap, and refrigerate for at least several hours.
7. Start your fire and prepare for indirect cooking at 325-350oF (163-177oC). Add a mixture of cherry and hickory chunks for smoke.
8. Cook fat-side-down until the thickest part of the flat reaches160oF(71oC).A14-pound brisket will take about 3 hours.
9. You’re Make a long enough double layer of heavy-duty aluminum foil. Move the brisket to the foil and fold the edges up to form a boat around it.
10. Combine the MOP and beer, mix well, and add it to the foil. Fold the foil around the brisket and seal tightly.
11. Return the brisket to the cooker and continue cooking until the thickest part of the flat reaches 200 oF (93oC). Remove from the cooker, open the top of the foil slightly and let rest 30 minutes
12. Unwrap, separate the flat and point (it's easy), slice across the grain about 1⁄4 inch thick
13. Serve and enjoy!
RECIPE NOTE
Tip: if for any reason you don't want to add beer to the brisket when wrapping, you can substitute it with any other liquid you like.
Subscribe for more BBQ videos (it's free!): www.youtube.co...
Get my best recipes and products at: www.KosmosQ.com
Share this video with a friend:
• Texas Style Brisket Re...
Products Used:
Rubs: kosmosq.com/ba...
Sauces: kosmosq.com/sa...
Injections: kosmosq.com/ba...
Wing Dust: kosmosq.com/wi...
Rib Candies: kosmosq.com/ba...
Equipment Used:
Knife Sharpener: amzn.to/2uBcVBg
Backyard Deep Fryer: amzn.to/2CXkj99
Pit Barrel Cooker: amzn.to/2tlUT3q
Victorinox 12" Pro Slicing Knife: amzn.to/2s2XMCQ
Weber Kettle: amzn.to/2DBYscm
Weber Fire Starters: amzn.to/2F6lcPc
Big Green Egg Vent: amzn.to/2E4w27z
PK Grill: amzn.to/2BtnB2H
PK Grill Grates: amzn.to/2E9buL8
Propane Torch: amzn.to/2Cijffk
This video was filmed on a Canon 80D: amzn.to/2s2Xmwj
Watch next - • Texas Style Brisket As...
Recommended Playlists:
Cooking steak - goo.gl/G5nLPA
Cooking chicken - goo.gl/CNYcQe
Briskets - goo.gl/PW1VmC
Cooking ribs: goo.gl/R3HSwc
Music by: Royalty Free Music
#KosmosQ #ItJustWins #BBQ
Connect with Kosmos Q:
Facebook: goo.gl/MkDUs7
/ kosmosq
Twitter:
/ kosmosq
Instagram:
/ kosmos.q
Snapchat:
/ kosmos.q
Affiliate Disclaimer: Some of the links in this description are affiliate links where I'll earn a small commission if you use them at no additional cost to you. kosmo's q
![[LIVE] : ONE ลุมพินี 87 วันนี้!! คู่เอก "ก้องชัย vs โชคปรีชา"](http://i.ytimg.com/vi/YN6e7HVnekw/mqdefault.jpg)
Hey Kosmo,
So it's now a year later and I wanted you to know that I just followed your recipe and cooked my 10 lb brisket on my 36" Weber SmokeFire pellet grill. It came out GREAT. Followed your recipe to a T. Cooked it at 325f and it took 4 1/2 hrs. My first Packer brisket. Thank you for your videos and keep up the great work.
Same here! Brisket & Ribs (pull off the bone) oh yeah!
Dang that looked Amazing!!!
Most flavorful brisket I ever smoked! Injected with RB. Dusted with Cow cover, dirty bird hot, and Texas beef then hit it with your brisket mop and can of beef consomme... brought the freak out in my wife!!! Dayum!!! Thanks brother,
Drum and a brisket HnF is a marriage made in beef heaven. Thanks!
I’ve done this recipe before. In fact I’m doing one right now. As my family and friends tell me every time, hands down the best brisket they’ve ever ate. I’d have to agree. I use cow cover hot, dirty bird hot, a little SPG, and the mop sauce and consommé of course. Look out!!! Ridiculous flavor!!!
Love that hot n fast. Sure beats 12-15 hours and just as good!!
Awesome cook brother. I bought your hot dirty bird, cow cover, apple habanero glaze, Texas beef and brisket mop. Man O man awesome brother. You could've kept it a family thing but chose to share it with the world and profit...(smart). Thanks and the products arrived on time. Family still licking their fingers. Now of course I'm an honest man and tell them where I got the rub. Thanks brother. Keep grilling!!!
Short rib and believe it or not chuck roast. The chuck cut doesn’t get enough love for some reason, it’s an incredibly tasty when made into a roast. Great video.
Wow that's amazing. 4:15 brisket. Nice job.
Brisket and ribs are my favorite also.
Brisket and ribs are my favorites too. Never done hot n fast but probably will next brisket I cook. I have a pellet grill for my smoking
My favorite part is when you showed the final product as you were slicing it... Oh wait you didn't..... Tease
Yep, everyone wants to know how to cook it not slice it.
I’ve been watching you for a short while (couple of months) but I do think you dropped the ball on this one. All the theatrics about how good it smelled and trying to beat a record and then you did not show how well it looked when it was all said and done, not even a video of the finished brisket? I think it did not come out as well as,you,had planned and especially your sarcastic answer to Cookie Monster backs that up. I think everyone wants to see how it looks when sliced, not how to slice it. Maybe you did not have the time but I doubt that. Admit it, rushed and did not come out as well as expected.
Kosmo's Q Wrong. If you didn’t show how it turned out then gotta wonder what happened. Too hot and too fast probably was dry and tough. The money shot in BBQ is the final product. Everybody knows that.
@@KosmosQ Please show me a hot-n-fast video that has a superior outcome to a low-n-slow. Yes, it is cooked but no one has shown it more tender. This isn't anything against you, all the videos I've seen seem dry and/or less tender. Thanks for sharing. We all learn, good or bad results.
@@KosmosQ disagree.
I'd have to agree with you Kosmo! Brisket and ribs all day! Keep the videos coming brother
What's up Kosmo? Brisket, pork butts, ribs are always my favorites to cook. But lately I've been doing Strip loin roasts. Saw an old Malcolm video and it looked good. Did it his way the first time and it was really really good. But now I take it off at 110° and put it either on a roaring gas grill or charcoal and sear all sides up to about 123-126'. Then wrap it as always. Searing that fat cap and the rest of it just knocks it out of the park. Doesn't change the taste much but the smell of that seared fat cap stupid good Next projects going to be a prime rib roast.
Brisket and ribs for me and I’m in the process of building my own trailer smoker So I can stop using my wife’s dads lol can’t wait to try the cow cover
ribs and chicken are my fav to cook
Got a brisket I’m throwing on my homemade can in the morning!
I want to learn how to smoke, brisket, pork butts (pulled pork), Turkey, Kosmo Style!!
Brisket and sausage are my favorite!!!! Loving your channel brother!!!! Keep posting!!!!
The burnt ends at the finale looked amazing. I love doing brisket, but I love burnt ends and pulled pork. I've turned my British neighbor onto the burnt ends.
Tri-Tip & Brisket. Really like smoking a corned brisket for pastrami. 🍻
I did one last night in 4 hours but when I wrapped it I poured in your brisket injection man it was awesome.
I love your Frenchie. Lol
Nice video. Thanx
Boston butt is my best bbq. Cool frenchie I also have one.
Hot and fast! It's the way to go! Oh and ribs are my favorite thing to cook.
Another great video. How about a competition Pork Butt video. Would love to see it done hot and fast.
You beat me I thought 4hr 35 was fast, haha. Thanks for the video!!
Cooking my first brisket with the method on a PBC right now!
Mine took 5 hours, it turned out amazing!
Very nice Bushwacker! 👍
My favorite meat to cook is brisket. Going to try hot and fast soon! Love the videos Kosmo!
Kosmo
Awesome job brother! Looks like it turned out just fine! 👍🏼
Thanks for sharing
-Joe
Got a hot and fast brisket on now! Rub is cow cover, dirty bird hot, and tx beef. It has been wrapped with brisket mop. About 1 1/2 hour to go. I’ll let you know how it turned out.
Brisket! its whats for dinner!! nice one!
Just ordered my Gateway; looking forward to smoking everything!!! Dang Maynard is it to early to drink? Nah we can have a drink!
just bought my first pellet smoker thanks for the info
Campbells Beef Consume is a treasure, I don't care if it is in a can. I know some snobs who think they are too good for flavor, Sad they are missing out. Hey Kosmo my target is flavor, Time is for guide lines.
Hmm, would like to see how juicy it came out. That's pretty darn quick. If Kosmo is doing it though, you know it's probably blue ribbon grade whether in the backyard or the Royal 😉.
Pork butt is my favorite cut to cook. But today i'm doing a brisket, low and slow for me. I also didn't inject it because I haven't gotten any of your reserve blend yet! It will be on my next order for sure.
love brisket
Beef short ribs and pork ribs... way to go...
Sounds Delicious!!!!
i ordered 152.00 of your seasonings awesome taste
Favorite meat to cook is baby backs, but I also love smoking some London Broil
Yummy 🤩 I want some
Kosmo's is the freaking man!!!! And you wonder why the only BBQ products I use is his!!! I gotta stop shiggging off this dude!!!! He's gonna get mad!!!!!!
Chicken and ribs are my favorite to cook or smoke. Let's see some chicken videos!!! Lol
Santa Maria Tri tip and Memphis style ribs.
love doing ribs and pulled pork on my smoker never tried brisket yet im over in the uk
Brisket and short rib...great vid
Hey brother that brisket looks great and in only 4 hrs 15 Mins lol! Great video!
Looks great. How old
Is your frenchie. So cute. Keep adding him to your videos
Brisket is my best meat in comp love the challenge
Brisket n ribs too
Thanks for sharing....
That was awesome, have you ever cooked a beef clod. I smoked one like a brisket. It turned out great.
I've got a beautiful 4 lb chuck roast in the fridge - I'm trying it this way and see what happens.
Looks soooooooooooo good. 😍😊🤤
Midwest... no beach, no mountains... nothing to do but BBQ.
I love it !!! You do You ... lol
Man I like this video. Gonna do on
e tomorrow morning the same way.
First off I watch your videos everyday!!! I prefer cooking brisket and ribs as well. I am new to the smoking scene but I smoke something every weekend now. I am getting a Pit barrel this weekend and I was wondering if I will have to add coals during my brisket cook to the pit barrel?
I hope beef broth works as good as consimee to mix with the brisket mop bc I couldn’t find any
ribs and butt's usually. Brisket is a treat here! What did you use as a sauce at the end? Looked amazing!!
Brisket,ribs,pork chops.
How would smoking just a brisket flat effect this process? Would you recommend switching to low and slow, or could I still run high temp but less time? Thanks!
I like Hot n Fast
Im looking at getting a gateway i live in Australia i cant believe how quick they work
Would injecting with the mixture of beef consomme and brisket mop, instead of wrapping with it, produce good results? Just wondering
What do u put on first on brisket? Texas beef or cow cover?
What is the fastest pork butt you have ever done and would you consider doing a video on it?
Hey have you done crawdad or shrimp boil aluminum wraps? Keep on keeping on!
How do you finish your burnt ends (looked good in this vid !!!). Great job; keep up the great work!
Hey Kos, You need to PROVIDE what rubs and sauces you use in your shows. Love them, but please let us know what rubs you are using because I buy your rubs and I would like to know which ones you use during a cook. Obviously you use more than one at a time. That would only help your fans!!! April 17, 2020 Nebraska Born Bread to eat BBQ!!!
Pork ribs and pork butts are my favorite things to smoke!
Hey Kosmo how about some turkey legs! 🍗 🍗🍗
Kosmo
In your opinion how does the flavor compare between a PBC and a 55 gal drum (Gateway or Hunsaker). I’m going to pick up a second smoker and I can’t decide between the two. You seem to love ribs on the PBC. Which one would you use more often?
Done!
Hey gotta tell yaaaa did some ribs for football Sunday buddy I did dirty bird hot /sweet pecan /honey chipotle let me tell yaaa. My friends tried to eat the bones and all. keep on making great products. this week I am just going with all heat dirty bird hot and cow cover hot on Sunday with one of the glazes BOOMMMM
I need to try hot and fast.
Brisket and pork ribs kosmo what would be the difference in between wrapping your brisket in foil then putting it in a foil pan and covering the pan
Huge deference, take longer to cook in a pan.
Big rib guy here
Looks great. Question..:::Honestly.... Is there any reason whatsoever to keep a cut of meat on a smoker once it’s wrapped? Will you get the same result in the oven once it’s wrapped?
What's the difference wrapping your brisket in tin foil or setting it in a pan and covering it?Is the texture of the bark going to be different .
Huge deference, take longer to cook in a pan.
Thanks boss ,hope you're having a great time at the American Royal
What did you do at the end? Which sauce? Back on the heat a bit?
I know you go by color and how it feels before wrapping but any idea about what your internal temp is when you wrap?
4:17 nip slip, Thanks Kosmo!
Brisket, pork ribs, beef ribs, beef plate ribs
Do u offer a sampler package that has a lot of your ribs in a bundle. Inlike your videos your my kind of bruh👍🏼
We have a combo pack. Glad to have you aboard brother.
Home cooked backyard ribs
Ribs & poontang .
Btw got the DB reg and CC ..holy shit amazballs, like seriously, I'm not even gonna mess with my own rubs , doesn't make sense to go buy all those spices just to grind them up and spend ten times the money, I put the cow cover on a couple of Ribeyes just for a taste test, you won me over 110%.. I seriously don't know how to explain the Umami effect of cow cover!
Fucking amazing
Kosovo! What up bro?
1st, your backyard is rad!
2nd, you frickin’ make me laugh!
3rd, love your vids!
4th, I’ve never done a brisket...yet. Is that a whole brisket or just the flat?
Brisket looked amazing in those ending shots brother. Can cookin seems to be all the rage right now and those gateways look awesome. I saw where you were heading to the royal this week, any chance you’ll be at the jack next month?
I’ve been doing mine on a Traeger. Is there an advantage to using a can or pit smoker over the Traeger?
What’s up Kosmo? What kind of drum are you cooking on? Is that custom drum or can we pick it up somewhere. Oh and brisket, Tri Tip, ribeye, and wings are my favorite cooks.
Thats was a gateway in this video.
How much did the brisket weigh? Was it a full brisket?
You said just a regular brisket? What grade would that be though, prime? I feel like you can only get good hot and fast results with prime or above? Is that true?
Edit: Favorite meats to cook probably ribs and pork butt, they're just so hard to mess up. Fave to eat, Brisket.
No I have do it with choice all the time.
are you going to do an Americal Royal video....like the Memphis in May vid?......keyboard cooks want to see all the crowds and pitmasters!
Okay... you've gotta help me out brother! I've had 3 brisket fails; I don't know what I'm doing wrong! I'm cooking on AKORN Kamado, 250-275, until internal reaches 165ish where I wrap it, and push until I reach 200 where I probe it until it feels tender (pull it off at 208 regardless of feel) every time, the flat is almost like Jerky (exaggerating a little). I'm cooking Costco Packer Brisket... how do I solve this "Sahara Desert Brisket" I've been making?
Same on my akorn. They run to hot. Best bet is to switch to b+b briquettes, that's what I've been using. Inject brisket before and cook fatside down. Also put all briquettes closest to to the bottom vent isntead of all around bottom. And do like he did and turn every 30 mins
Making a brisket today with your Dirty Bird and Moe Cason beef rub and some injection let see how it goes
I look on your website for the brisket mop but can't find it
What wood flavor did u use
Is 325 your go to temp for hot and fast?