I have lived in Texas most of my life. At 63 years of age I have smoked probably close to 500 pound brisket my own self. In fact the reason I bought my Oklahoma Joe smoker was specifically cook a brisket and pork shoulder. That’s fine and good when I can cook at home, but occasionally find myself on the road at relatives or other peoples house who don’t have a 600 pound offset smoker. I tried early on to do briskets on their barbecue grills with at best mediocre results. Thank you for perfecting this. As I watched, it all made sense, and I am somewhat surprised I did not figure this out. Again, thank you from the bottom of my heart. I love you show and watched every episode when it was only on PBS tv, and the internet was not available.
@@tomgates316 Yeah, was watching some BBQ guy in a video; likely a Franklin video; was a black guy. He made an excellent point when it comes to wood. “They used what they had.” So true.
I did my very first brisket by following these instructions, and it was a triumphant success! 100% would recommend doing it this way for the complete newbie. Thank you Cook's Country and America's Test Kitchen!
Just smoked my first brisket today for Thanksgiving 2022! So far it’s been a raging success from the folks who got some right as I was slicing it. Thank you! This is gonna be in my permanent rotation! Edited to add that I’ve made this recipe for every Thanksgiving and/or Christmas since then! Perfect every time and I’ve suggested this video to anyone who wants to do the same! Can’t recommend it highly enough!
I'm a Texan and I approve this video! And if anyone is ever in Texas try the thousands off bbq joints with Franklin's bbq in Austin in my opinion being the best! But there's plenty of competitors right at their door! Thanks ATK, for taking the proper time and care to turn out a great video and brisket!
I have made this 2x and I am a complete novice on the Weber. It was amazing! Juicy and super flavorful. I followed the recipe to a T. My family is forever grateful for this recipe. Love Cooks Country! Every recipe I have tried has been fantastic.
So I have made this twice in the past 2 weeks!! I keep forgetting to take a picture and my family ensures there are no leftovers, which is the best compliment of all!! Thanks ATK for the tutorial!!!!
Tender, juicy, amazing. And super simple. Thanks America's Test Kitchen and Weber grill. Did it on my 26 inch, used 160 brickets, 7 hours to the wrap, 2 more hours to 205.
If you’re doing this, or any smoke cook, I’d highly recommend a second thermometer probe at or slightly above grate level so you can monitor the cooking temperature. Again, this will prevent opening the lid to maintain temp, and will allow you to adjust the vents for the best temperature. Also, after trying several different brisket cooks on a Weber, I eventually gave up and went for a pellet smoker. Gusts of wind can cause so much fluctuation in temperatures, it became exhausting to do long brisket cooks.
after trying their turkey recipe I would not trust any of their instructions! They assume everything will go perfect, these are not recipes for home cooks
I use a dual remote probe (Maverick ET-732), which allows monitoring the temperature of the smoker/grill, as well as the food. It's a good idea, as you can see if anything goes wrong in the environment, like loss of heat or the heat going too high.
I did this a few weeks ago at the beach. It was amazing! It was a lot of planning, work, and organizing but it was fun. I need to wait until fire season ends in California and then I’ll do it again. Be prepared to not get much sleep and get back into bed smelling like smoke. Thank you for figuring it out for me.
I use this technique, it's never failed me. I don't do the wrapping part or the cooler rest, I just let it go until it burns out (usually overnight!), finish it in the oven if it's a big one. I figure after 7-8 hours it's gotten all the smoke it's ever going to take. Then rest it on a sheet pan. I don't do that water pan thing either.
Thank you for working two years to perfect it and share your secret that’s why I always go straight to your channel buy what you endorse and cook your recipe’s you truly are he best at what you all do!
This time, a comment is truly worth it. I have a vertical electric Masterbuilt smoker. I've had really good success with it for years. But this recipe? This recipe (adapted to my smoker) is perfect! Omg, perfect results, simply the best brisket I've ever tasted, the best I've ever made! Thank you ATK, you've done it again. Your 2 year investment has made me into a brisket superstar in my circle. I'm a happy happy smoker today!
@@TigerTitan, I can send you the recipe that I wrote as I adapted the ATK recipe. Find me on Facebook, and send me a pm, I'll connect with you that way, and email you the recipe.
I had a 40" Masterbuilt (now defunct) that made the best brisket. Only issue purist had was no smoke ring -- you can produce a smoke ring with celery salt. I now use an offset stick burner and use almost the exact same recipe as ATK. Only difference, we use pink butcher paper not AL foil (it preserves the bark).
@@johnfielek8868 I have the proper butcher paper, I'll try it next time. Thanks for the suggestion. (ever make pastrami (aka "Montreal or New York" style smoked meat? Another true brisket delicacy!
I did this yesterday for a 20 person bbq, it was perfect! timing was to a tee! temperatures hit their mark exactly at the time they say. I had over the top compliments all evening! Amazing! thanks for doing 500 lbs to get this perfect!
... Have done this technique half a a dozen times now, and it has been a 100% crowd pleaser every time ... !!! Thanks so much for sharing this you guys ... };^) ... !!!
GREAT video. This DID work well for me, the flat was fantastic, the best I ever had, the point was on point. The ONLY problem I had was the wrap. I had the foil as tight as I could get it, and still after the Brisket got to 205 and I went to flip it and put it in the cooler it was so soggy with fat and drippings it was like flipping a water balloon with a golf ball inside it! Juice everywhere! Cant flip it without it leaking all over the place. So beware, maybe trim more fat off next time, or use Butcher paper and find a way to seal it better. Washed the bark off as well. BUT everyone was AMAZED that the flat was so tender and juice!
Works w/dino ribs too! Consistent results! S. TX approved for 2 yrs! Except I use butcher paper (more caramelization/less roast beefy) as recommended by Aaron Franklin.
Cannot wait to make this!! I've used your snake method quite a few times for pork butt and it was amazing!! I lived in Austin, TX for a few years and have really missed their brisket. This is a dream come true!!
I'm doing this soon, what temp do you recommend for the Traeger? How long did it take for a standard sized brisket, and did any of you use a smoke ring? How long do you let it rest? Thanks!
@Herbie Versailles Central Texas uses post oak. Mesquite, from my understanding, is more of a west Texas thing because they have mesquite in abundance.
As a Texan, I suck at brisket. My steaks are amazing though. From everything I’ve gathered though about how to do a brisket, these people have nailed it in a relatively short video. Watch the video a couple of times to let it sink in. Also, never underestimate the power of a Weber kettle. They’re affordable and amazing.
If you want a good smoker for brisket try a Pit Barrel Cooker the large size . load it with charcoal as directed, light then add a few of chunks of pecan or oak to the lit coals hang the seasoned meat and check it in about 3 hours , at 160 degrees wrap the meat and return to the pit barrel . I cook mine to 212 degrees . with just one load of charcoal . Perfect cook every time. This is about as close to light and forget as I have found .
I grew up in the Panhandle (Amarillo) and we had BBQ pits in the fifties. Go in, sawdust on the floor, single seat school desks around the sides with a long tall table full of condiments, etc. You'd order your sandwich, chopped or not, sauced (vinegar based) or not, order your drink and go to the table to dress it up or not. Sit down at a desk, eat and enjoy the conversations and see your friends. Plus, you had your choice: brisket or...ham.
Now they have Rudy's in Amarillo. I swear when I'm driving through Amarillo they have so many good restaurants in that city I don't know which one to pick. I'll bet you though, they are still working on interstate 40. Every time I go through, might have been years, still working on that road. I liked the way it use to be, didn't have to worry about all that one way traffic. Sorry got off topic. But Texas has the best brisket on the planet.
Richard Bivins I used to live in Dallas and we had a place called Sonny Bryant’s. They had the best bbq but it was just a run down place with school desks too. Very small inside and lines were long but so worth the wait!!
We have just downsized to our 'Forever Home" and now must rely on a Ninja Grill to barbecue. We'd love ATK's definitive, authoritative opinion on cooking this $$$$$ brisket on the Ninja. We've looked through our ATK books for the answer. Please...in your own busy time...guide all of us of a certain age and downsized to our next perfect Texas BBQ. ATK: we love you! Dan schooled us on the perfect homemade yogurt. Thank-you Dan!
Just finished slicing the brisket. It was delicious! Better than I could hope for. Use caution with the snake idea. Got too hot, too fast and we needed to remove charcoal to get temp back down to 250.
I was always told to wrap the brisket in pink butcher paper at the 150F mark to help push past the stall; looks like it isn’t necessary in this case; will try!
Back in 2002 we bought a "10 day arctic cooler" for 359 dollars. It kept food cold for 3 days. By day 4 all ice had melted and the food was above 60 degrees. I just wish I could remember the brand. It was leaf green with a beige lid.
You're supposed to pre cool the cooler before you put food in it. It needs to sit with bags of ice in it for a at least half a day before adding food and then topping with ice again. Also, most people way over pack food and underpack ice, or keep opening the lid 50x a day.
Thank you sssssoooooo much for all the time you guys have put into this! I never thought I could ever do this on a regular grill. And now I see you can.
I've watch many a brisket cooked and it's a lengthy process that teeters on "art". This video production was the best explanation that I've witnesses and I'll be cooking brisket using this recipe.
there is ONLY ONE upgrade from a Weber, and that is an egg cooker! I have the Kamodo cooker and I LOVE it! and it does everything well. The only drawback I ever had with the Weber was keeping the temp at 200 degrees, Which I use for pork and USED to do for Brisket before I saw this video!
As a Texan, and based upon my admitted limited knowledge, I’m very impressed with their video. They did their homework. They never came across as some out of state clueless people.
That brisket does look great and the way I love it too. I would love to be able to cook it and have it taste that delicious after it has finished cooking.
This recipe works. done this method twice, but I’m getting old and lazy. I’m purchasing a pellet smoker next month. I will still use my new webber, had my first one for 30 years until it fell apart. Thank you
You can avoid wrapping the brisket by just lightly brushing some melted bacon fat or rendered beef fat on the meat once the bark is set, around the 5 hour mark. The fat will seal in the moisture and power through the stall. I prefer the bark to be crunchier than it would be after wrapping with foil or paper. Target temperature is not as important as feeling the meat for doneness. I use a thermometer to probe the meat and see if the connective tissue is gelatinous all the way through. If you do wrap your meat, then you can put it in the oven at that point, and save some charcoal.
Glad to see the charcoal snake method on video after two vague explanations in the magazine. Might have to give it a try since I only have a Weber and no smoker (yet).
I've done up dozens of briskets on a traeger, and never the exact same recipe twice. Thanks for the charcoal recipe. I'll try that one next. Brian, on the Alaska Highway.
@Jason Frost Been to Salt Lick a few times over the years in Driftwood over the years. Has gone downhill. Last time was a real letdown. We won’t be going back. We’re starting to get all sorts of great BBQ places here in the Houston area including Tejas Chocolate & Barbecue in Tomball.
Couple things I do differently on my Brisket, I bury the wood in the charcoal, wood is smothered that way and smolders, doesn't burn. 2nd I use 3 layers of charcoal,no need to add more at the end. 3rd when I rest my Brisket it gets wrapped in a towel prior to going into the cooler.
It's so impressive how uniformly the brisket was cooked, and the hours consumed to get there (almost a whole day?) would make it taste even sweeter, I reckon.
My Grandfather, who was born in the central Texas Hill Country and German, would BBQ on Sundays tor the family. German immigrants brought butchering sausage making and smoked meats with them. My grandfather who built his own Barbeque pit in his back yard out of brick and mortar would start his fire in the early evening and watch and tend his fire all night. He would use a wet rub, using mustang grape wine and would mop it on during the cooking process. Ther is a saying here in Texas, no matter if wet or dry rub is used, if you have to apply sauce it aint good barbeque. Used looked amazing. That is why Texas Brisket is the real deal. Oh one more thing, Don't put beans in your chili.
The brisket looks delicious! I would have liked to see the Engel, Orca, and Rtic brands of coolers included in the tests and comparisons, as they are purportedly also great coolers.
Actually here in Texas the Holy Grail of B.b.q. is a slow smoked beef shoulder clod. We export the briskets, we keep the shoulder clods. And a brisket is a vienna sausage in size compared to a shoulder clod. 🤣😂 Great recipe though. 👍😉
FYI. Different brands of charcoal can burn at VASTLY different rates. Unfortunately there is no mention of this or which brand they used in this video. The easy lite charcoal tends to burn much faster. Could make your intended 5-6 hour burn way too short.
I have lived in Texas most of my life. At 63 years of age I have smoked probably close to 500 pound brisket my own self. In fact the reason I bought my Oklahoma Joe smoker was specifically cook a brisket and pork shoulder. That’s fine and good when I can cook at home, but occasionally find myself on the road at relatives or other peoples house who don’t have a 600 pound offset smoker. I tried early on to do briskets on their barbecue grills with at best mediocre results. Thank you for perfecting this. As I watched, it all made sense, and I am somewhat surprised I did not figure this out. Again, thank you from the bottom of my heart. I love you show and watched every episode when it was only on PBS tv, and the internet was not available.
For anyone thst hasn't had true Texas brisket, it's like the finest steak and the smokiest bacon got together and had a baby. It's amazing.
Eric Wright It’s meat butter. 😋
@Herbie Versailles Depends on what county in Texas you are from. A lot is also post oak.
@@tomgates316 Yeah, was watching some BBQ guy in a video; likely a Franklin video; was a black guy. He made an excellent point when it comes to wood. “They used what they had.” So true.
@@kevingray8616 I saw that video. I think was Rodney Scott from Scott's whole hog BBQ in South Carolina.
I've only eaten at Hard Eight BBQ outside Dallas and wasn't super blown away. It was good, don't get me wrong but... For what I paid... Meh. Lol
I did my very first brisket by following these instructions, and it was a triumphant success! 100% would recommend doing it this way for the complete newbie. Thank you Cook's Country and America's Test Kitchen!
I was the same. was crossing my fingers as I had never done this. It was perfect!!
Did you leave both vents wide open?
@@DownAndDirtyOffRoad Yes, I did.
Would this work in the oven?
@@alfonsonieves1921 bake it in the oven? Probably wont turn out too good. Or are you saying let it rest in the oven instead of a cooler, which works.
Just smoked my first brisket today for Thanksgiving 2022! So far it’s been a raging success from the folks who got some right as I was slicing it.
Thank you! This is gonna be in my permanent rotation!
Edited to add that I’ve made this recipe for every Thanksgiving and/or Christmas since then! Perfect every time and I’ve suggested this video to anyone who wants to do the same! Can’t recommend it highly enough!
I'm a Texan and I approve this video! And if anyone is ever in Texas try the thousands off bbq joints with Franklin's bbq in Austin in my opinion being the best! But there's plenty of competitors right at their door! Thanks ATK, for taking the proper time and care to turn out a great video and brisket!
I have made this 2x and I am a complete novice on the Weber. It was amazing! Juicy and super flavorful. I followed the recipe to a T. My family is forever grateful for this recipe. Love Cooks Country! Every recipe I have tried has been fantastic.
My first ever brisket was picture perfect; and no one could believe I made it on the small grill. I love this channel.
So I have made this twice in the past 2 weeks!! I keep forgetting to take a picture and my family ensures there are no leftovers, which is the best compliment of all!! Thanks ATK for the tutorial!!!!
I am a Texan on the other side of the world, and this is ABSOLUTELY AMAZING!! Thanks from the bottom of my heart!!!!!!
I have never grilled anything in my life, but that brickette trick is nothing short of amazing. I love the precision!
Tender, juicy, amazing. And super simple. Thanks America's Test Kitchen and Weber grill. Did it on my 26 inch, used 160 brickets, 7 hours to the wrap, 2 more hours to 205.
Truly a labor of love that looks so delicious.
If you’re doing this, or any smoke cook, I’d highly recommend a second thermometer probe at or slightly above grate level so you can monitor the cooking temperature. Again, this will prevent opening the lid to maintain temp, and will allow you to adjust the vents for the best temperature.
Also, after trying several different brisket cooks on a Weber, I eventually gave up and went for a pellet smoker. Gusts of wind can cause so much fluctuation in temperatures, it became exhausting to do long brisket cooks.
after trying their turkey recipe I would not trust any of their instructions! They assume everything will go perfect, these are not recipes for home cooks
I use a dual remote probe (Maverick ET-732), which allows monitoring the temperature of the smoker/grill, as well as the food. It's a good idea, as you can see if anything goes wrong in the environment, like loss of heat or the heat going too high.
I am looking at pellet smokers too. Which one did you get?
Perle Demenia Green Mountain Grill Daniel Boone. But it was a few years back, not sure what the latest landscape looks like
thetek9
If you don’t want to dish out money on a not so good probe thermometer, you can get the thermoworks dot which is cheaper than the chefalarm
I did this a few weeks ago at the beach. It was amazing! It was a lot of planning, work, and organizing but it was fun. I need to wait until fire season ends in California and then I’ll do it again. Be prepared to not get much sleep and get back into bed smelling like smoke. Thank you for figuring it out for me.
I use this technique, it's never failed me. I don't do the wrapping part or the cooler rest, I just let it go until it burns out (usually overnight!), finish it in the oven if it's a big one. I figure after 7-8 hours it's gotten all the smoke it's ever going to take. Then rest it on a sheet pan. I don't do that water pan thing either.
Thank you for working two years to perfect it and share your secret that’s why I always go straight to your channel buy what you endorse and cook your recipe’s you truly are he best at what you all do!
This time, a comment is truly worth it. I have a vertical electric Masterbuilt smoker. I've had really good success with it for years.
But this recipe? This recipe (adapted to my smoker) is perfect! Omg, perfect results, simply the best brisket I've ever tasted, the best I've ever made! Thank you ATK, you've done it again. Your 2 year investment has made me into a brisket superstar in my circle. I'm a happy happy smoker today!
I'm curious how you adapted to your electric Masterbuilt. Can you elaborate? Would like to try. Thank you!
@@TigerTitan, I can send you the recipe that I wrote as I adapted the ATK recipe. Find me on Facebook, and send me a pm, I'll connect with you that way, and email you the recipe.
I had a 40" Masterbuilt (now defunct) that made the best brisket. Only issue purist had was no smoke ring -- you can produce a smoke ring with celery salt. I now use an offset stick burner and use almost the exact same recipe as ATK. Only difference, we use pink butcher paper not AL foil (it preserves the bark).
@@johnfielek8868 I have the proper butcher paper, I'll try it next time. Thanks for the suggestion. (ever make pastrami (aka "Montreal or New York" style smoked meat? Another true brisket delicacy!
I did this yesterday for a 20 person bbq, it was perfect! timing was to a tee! temperatures hit their mark exactly at the time they say. I had over the top compliments all evening! Amazing! thanks for doing 500 lbs to get this perfect!
You guys are always my favorites, and this video made my soul smile. I'll be cooking this.
... Have done this technique half a a dozen times now, and it has been a 100% crowd pleaser every time ... !!! Thanks so much for sharing this you guys ... };^) ... !!!
12:45 To skip over the cooler and get back to what you came here for
Lol. I watch these just for the equipment reviews, though I stay for the recipes.
GREAT video. This DID work well for me, the flat was fantastic, the best I ever had, the point was on point. The ONLY problem I had was the wrap. I had the foil as tight as I could get it, and still after the Brisket got to 205 and I went to flip it and put it in the cooler it was so soggy with fat and drippings it was like flipping a water balloon with a golf ball inside it! Juice everywhere! Cant flip it without it leaking all over the place. So beware, maybe trim more fat off next time, or use Butcher paper and find a way to seal it better. Washed the bark off as well. BUT everyone was AMAZED that the flat was so tender and juice!
Works w/dino ribs too! Consistent results! S. TX approved for 2 yrs! Except I use butcher paper (more caramelization/less roast beefy) as recommended by Aaron Franklin.
I can sat I've used this recipe twice and it comes out friggin perfect
My stepdad just made this. He followed the directions to the letter and it turned out AMAZING! Thank you for the secret recipe 😉
How many hours total did it take?
If you're considering YETI, go for RTIC instead. They are literally the EXACT same quality at half the price.
Lifetime makes a cooler that I feel fixes some flaws in the yeti and RTIC latches, also made in the USA (clearfield Utah).
I own an RTIC. The quality is pretty shoddy compared to my friends' yetis.
There's way better ones then RTIC.
Siberian is one of the best ice retention for the price.
Rtic is garbage, and the one year warranty is a joke. You get what you pay for with Yeti.
RTIC *WAS* as good as Yeti.... then the lawsuit happened and RTIC lost.... These days, id rather Ozark Trail than the new RTIC stuff.....
I'm going to try this smoked brisket on my S n S charcoal smoker. Thanks for your hard work in getting this right. It looked delicious.
I first seen this on tv, saved it on my phone. Got my 22 inch grill and we are going to go for it👍👍
I feel so blessed to (a) live in Texas, and (b) be at the top of the food chain!!
This is exactly why I love this Channel. One dislike must be from from a cow.
Cervelo R5. I am a vegetarian and that was funny.
😆
I trust every single recipe they have!
Cannot wait to make this!! I've used your snake method quite a few times for pork butt and it was amazing!! I lived in Austin, TX for a few years and have really missed their brisket. This is a dream come true!!
Call me lazy, but I'm modifying this recipe to smoke in my Traeger tomorrow with mesquite pellets. It's rubbed and in the fridge now. Wish me luck!
I'm doing the same thing. Just came to this video for the temps and trimming.
I’m curious. How did that work out for you both?
I'm doing this soon, what temp do you recommend for the Traeger? How long did it take for a standard sized brisket, and did any of you use a smoke ring? How long do you let it rest? Thanks!
Traeger takes no skill just put it in the oven while you're at it. Easy bake ovens😂😅
I'm so glad you kept it true Central Texas-style. Bravo!
@Herbie Versailles Central Texas uses post oak. Mesquite, from my understanding, is more of a west Texas thing because they have mesquite in abundance.
After hearing how long it took them to develop this recipe, I almost feel obligated to watch it.
I know .... Salt and Pepper ... lol
As a Texan, I suck at brisket. My steaks are amazing though. From everything I’ve gathered though about how to do a brisket, these people have nailed it in a relatively short video. Watch the video a couple of times to let it sink in. Also, never underestimate the power of a Weber kettle. They’re affordable and amazing.
They developed the texas crutch? That is news to me since I have been doing it for more than a decade and it was around a lot longer than that.
It’s exact stone cold copy of aaron franklin’s recipe
If you want a good smoker for brisket try a Pit Barrel Cooker the large size . load it with charcoal as directed, light then add a few of chunks of pecan or oak to the lit coals hang the seasoned meat and check it in about 3 hours , at 160 degrees wrap the meat and return to the pit barrel . I cook mine to 212 degrees . with just one load of charcoal . Perfect cook every time. This is about as close to light and forget as I have found .
I grew up in the Panhandle (Amarillo) and we had BBQ pits in the fifties. Go in, sawdust on the floor, single seat school desks around the sides with a long tall table full of condiments, etc. You'd order your sandwich, chopped or not, sauced (vinegar based) or not, order your drink and go to the table to dress it up or not. Sit down at a desk, eat and enjoy the conversations and see your friends.
Plus, you had your choice: brisket or...ham.
Now they have Rudy's in Amarillo. I swear when I'm driving through Amarillo they have so many good restaurants in that city I don't know which one to pick. I'll bet you though, they are still working on interstate 40. Every time I go through, might have been years, still working on that road. I liked the way it use to be, didn't have to worry about all that one way traffic. Sorry got off topic. But Texas has the best brisket on the planet.
Richard Bivins I used to live in Dallas and we had a place called Sonny Bryant’s. They had the best bbq but it was just a run down place with school desks too. Very small inside and lines were long but so worth the wait!!
In SETEX Sawdust was usually found on the floor of honky-tonks/beer joints. Peanut shells were on the floor of bbq joints.
We have just downsized to our 'Forever Home" and now must rely on a Ninja Grill to barbecue. We'd love ATK's definitive, authoritative opinion on cooking this $$$$$ brisket on the Ninja. We've looked through our ATK books for the answer. Please...in your own busy time...guide all of us of a certain age and downsized to our next perfect Texas BBQ. ATK: we love you! Dan schooled us on the perfect homemade yogurt. Thank-you Dan!
Just finished slicing the brisket. It was delicious! Better than I could hope for. Use caution with the snake idea. Got too hot, too fast and we needed to remove charcoal to get temp back down to 250.
I totally tried out a charcoal snake today. I used a rump roast cuz brisket is $9/lb, but I'm very impressed with how it turned out!
Check out Costco. Depending on where you live, it’s usually the best price. $2.79/lb for prime here
Rebecca Gillan , I paid $2.99/lb at Sams club this week!
I was always told to wrap the brisket in pink butcher paper at the 150F mark to help
push past the stall; looks like it isn’t necessary in this case; will try!
Back in 2002 we bought a "10 day arctic cooler" for 359 dollars. It kept food cold for 3 days. By day 4 all ice had melted and the food was above 60 degrees. I just wish I could remember the brand. It was leaf green with a beige lid.
Maybe it was meant to be used in the Arctic.
You're supposed to pre cool the cooler before you put food in it.
It needs to sit with bags of ice in it for a at least half a day before adding food and then topping with ice again.
Also, most people way over pack food and underpack ice, or keep opening the lid 50x a day.
That is amazing! On a charcoal grill no less! I am definitely going to try this! I ❤ brisket!
Thank you sssssoooooo much for all the time you guys have put into this! I never thought I could ever do this on a regular grill. And now I see you can.
thank you for making this video. very straight forward and easy to do at home. Pork is next!
Brisket looks amazing!
The best explanation in ALL the internet!!
I am new to test kitchen and I love this recipe! I want to impress my grandson by doing this,(or letting him do it) lol😆
Great jobs guys, you have saved a lot of people money and heartache. Stupendous result on your brisket. Nicely done 👋👋👋👋👋
Amazing! I will try this method. Thank you. The snake method is brilliant.
I have never been motivated to make barbecue brisket until now. I was hooked watching the flowing juices as slices were being cut. 😋. Thanks Bryan.
I've watch many a brisket cooked and it's a lengthy process that teeters on "art". This video production was the best explanation that I've witnesses and I'll be cooking brisket using this recipe.
And proves yet again the Weber is all you need.
there is ONLY ONE upgrade from a Weber, and that is an egg cooker! I have the Kamodo cooker and I LOVE it! and it does everything well. The only drawback I ever had with the Weber was keeping the temp at 200 degrees, Which I use for pork and USED to do for Brisket before I saw this video!
Truly mouthwatering
Bryan, you're a genius. If you ever need a personal cameraperson. I'm your man.
Amazing! Well worth the two years of development and testing.
As a Texan, and based upon my admitted limited knowledge, I’m very impressed with their video. They did their homework. They never came across as some out of state clueless people.
Winner winner, indeed!
That brisket does look great and the way I love it too. I would love to be able to cook it and have it taste that delicious after it has finished cooking.
The volume of these coolers is determined differently. Yeti is to volume of the cooler, including the outside. Pelican is the internal volume.
The best method.
I ate just before watching this video and now I'm hungry again! Man that looks good!
This recipe works. done this method twice, but I’m getting old and lazy. I’m purchasing a pellet smoker next month. I will still use my new webber, had my first one for 30 years until it fell apart.
Thank you
You can avoid wrapping the brisket by just lightly brushing some melted bacon fat or rendered beef fat on the meat once the bark is set, around the 5 hour mark. The fat will seal in the moisture and power through the stall. I prefer the bark to be crunchier than it would be after wrapping with foil or paper.
Target temperature is not as important as feeling the meat for doneness. I use a thermometer to probe the meat and see if the connective tissue is gelatinous all the way through.
If you do wrap your meat, then you can put it in the oven at that point, and save some charcoal.
OMG, Everything is sooo Delicious 😋
this is amazing. what a labor of love. im going to make this
Omg that looks so good!!! Great job Brian and Julia!!!!
Brisket looks wonderful and Julia is absolutely beautiful.
Glad to see the charcoal snake method on video after two vague explanations in the magazine. Might have to give it a try since I only have a Weber and no smoker (yet).
I've done up dozens of briskets on a traeger, and never the exact same recipe twice. Thanks for the charcoal recipe. I'll try that one next.
Brian, on the Alaska Highway.
Charcoal on your Traeger? I'm looking forward to that video.
@@nathanjones3323 wouldnt be on the traeger. Have to use a fire pit with a big lid
I so want to try this recipe/method. Perfection is hard to find! Thank you, from Idaho!
The owner of the best BBQ in Texas, Aaron Franklin - Franklin's BBQ in Austin, has a Masterclass on how to make BBQ. Worth the money!
Totally agree, I bought it and he’s super in depth
@Jason Frost Been to Salt Lick a few times over the years in Driftwood over the years. Has gone downhill. Last time was a real letdown. We won’t be going back. We’re starting to get all sorts of great BBQ places here in the Houston area including Tejas Chocolate & Barbecue in Tomball.
Did I miss vent position?
The brisket looks amazing! 🤤
Congratulations on 1 mil SUBs
I must try this
Fabulous, thanks for the effort.
Couple things I do differently on my Brisket, I bury the wood in the charcoal, wood is smothered that way and smolders, doesn't burn. 2nd I use 3 layers of charcoal,no need to add more at the end. 3rd when I rest my Brisket it gets wrapped in a towel prior to going into the cooler.
It's so impressive how uniformly the brisket was cooked, and the hours consumed to get there (almost a whole day?) would make it taste even sweeter, I reckon.
Make sure to put plenty of towels in your cooler so the risked doesn't melt the plastic...
Love these recipes and equipment reviews. Thanks
Wow it’s been daylight the whole time
^^.......lol
The magic of television!
lol
Well done programs, year after year.
Nice touch showing coolers and brisket tips together.
Now could you adapt brisket to a gas grill?
I've seen you guys cook Tex-Mex and had low expectations. Looks like you did a nice job on this one. Well done!
Can’t wait to try this,
My Grandfather, who was born in the central Texas Hill Country and German, would BBQ on Sundays tor the family. German immigrants brought butchering sausage making and smoked meats with them. My grandfather who built his own Barbeque pit in his back yard out of brick and mortar would start his fire in the early evening and watch and tend his fire all night. He would use a wet rub, using mustang grape wine and would mop it on during the cooking process. Ther is a saying here in Texas, no matter if wet or dry rub is used, if you have to apply sauce it aint good
barbeque. Used looked amazing. That is why Texas Brisket is the real deal. Oh one more thing, Don't put beans in your chili.
A BBQ tour de force.
Magnifique!!😋
I prepare the grill and have the meat ready to go the night before and then wake up early morning and get going and it'll be ready for early dinner.
Love the show videos outstanding and I was drooling. brisket looked amazing
I'LL be trying THAT recipe..rest assured.. LOL 🌝.. that looks so tasty and moist.
Okay, I am making Brisket for Sunday dinner. I had no idea it took all day, or two days rather.
The brisket looks delicious!
I would have liked to see the Engel, Orca, and Rtic brands of coolers included in the tests and comparisons, as they are purportedly also great coolers.
Screw the coolers. Can we get back to the brisket?
Just superb 👌
Actually here in Texas the Holy Grail of B.b.q. is a slow smoked beef shoulder clod. We export the briskets, we keep the shoulder clods. And a brisket is a vienna sausage in size compared to a shoulder clod. 🤣😂 Great recipe though. 👍😉
This looks delicious!
Brisket is no longer cheap. But still one of my favorite cuts of beef.
The ultimate guide to starting a *beef* with Texas! 😉
You guys are awesome.
Can I cook this the day before? If so how would you reheat and serve?
FYI. Different brands of charcoal can burn at VASTLY different rates. Unfortunately there is no mention of this or which brand they used in this video. The easy lite charcoal tends to burn much faster. Could make your intended 5-6 hour burn way too short.
Can you please make a recipe for the gas grill, thanks