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!
@@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.
Bryan Higdon mesquite? yikes...not for brisket bc the mesquite smoke hits so much harder than, say, post oak or hickory....strongly discourage mesquite for this purpose, but for a shorter cook, like chicken, would be fine
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.
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!
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!
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!!!!
Damn it. 20 years of making briskets on various smokers: pellet grills, drum smokers, homemade smokers....all were good, none were ever as good as my local Texas bbq joint. Until yesterday.... Amazed how well this worked. My 15lb prime (Costco) took 6 hrs to get to 165°. I pulled and wrapped in double butchers paper vs foil. Helps retain the bark, per many experts. I also added some wagyu fat to the paper per many experts. Getting to 205 didn't take long. Probably 90min tops. Also, my Weber ran hot with both vents full open. That scared me so I shut down the top about half way so my temp at the vent was about 295. It stayed locked in for the majority of the cook. Again, super impressed with the charcoal snake method. Kudos ATK for working this out!
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.
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!
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.
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!!
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!
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.
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.
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!
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!
... 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 ... };^) ... !!!
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 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!
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.
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'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!
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.
@Herbie Versailles Central Texas uses post oak. Mesquite, from my understanding, is more of a west Texas thing because they have mesquite in abundance.
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.
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
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.
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!!
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.
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.
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'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.
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.
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!
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. 👍😉
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!
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.
Help, please! I am going to try this brisket for my dad's 70th birthday. I have already bought the brisket and it weighs 20 pounds. This is before trimming off the extra fat. What times would you recommend for the grill to adjust, please? Feeling very overwhelmed and maybe even foolish for buying such a large piece of meat. Thanks
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.
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.
@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
Bryan Higdon mesquite? yikes...not for brisket bc the mesquite smoke hits so much harder than, say, post oak or hickory....strongly discourage mesquite for this purpose, but for a shorter cook, like chicken, would be fine
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.
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!
My first ever brisket was picture perfect; and no one could believe I made it on the small grill. I love this channel.
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!
I am a Texan on the other side of the world, and this is ABSOLUTELY AMAZING!! Thanks from the bottom of my heart!!!!!!
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!!!!
Damn it. 20 years of making briskets on various smokers: pellet grills, drum smokers, homemade smokers....all were good, none were ever as good as my local Texas bbq joint. Until yesterday.... Amazed how well this worked.
My 15lb prime (Costco) took 6 hrs to get to 165°. I pulled and wrapped in double butchers paper vs foil. Helps retain the bark, per many experts. I also added some wagyu fat to the paper per many experts. Getting to 205 didn't take long. Probably 90min tops.
Also, my Weber ran hot with both vents full open. That scared me so I shut down the top about half way so my temp at the vent was about 295. It stayed locked in for the majority of the cook. Again, super impressed with the charcoal snake method. Kudos ATK for working this out!
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.
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!
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.
Truly a labor of love that looks so delicious.
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!!
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!
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.
You guys are always my favorites, and this video made my soul smile. I'll be cooking this.
Great jobs guys, you have saved a lot of people money and heartache. Stupendous result on your brisket. Nicely done 👋👋👋👋👋
Love these recipes and equipment reviews. Thanks
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
thank you for making this video. very straight forward and easy to do at home. Pork is next!
Amazing! I will try this method. Thank you. The snake method is brilliant.
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 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😆
Love the show videos outstanding and I was drooling. brisket looked amazing
Truly mouthwatering
The brisket looks amazing! 🤤
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!
this is amazing. what a labor of love. im going to make 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 ... };^) ... !!!
I can sat I've used this recipe twice and it comes out friggin perfect
Winner winner, indeed!
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 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 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!
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.
Great informative video!! I just subscribed.
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 trust every single recipe they have!
I must try this
Omg that looks so good!!! Great job Brian and Julia!!!!
I so want to try this recipe/method. Perfection is hard to find! Thank you, from Idaho!
Can’t wait to try this,
The best method.
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😂😅
That is amazing! On a charcoal grill no less! I am definitely going to try this! I ❤ brisket!
OMG, Everything is sooo Delicious 😋
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.
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.
Just superb 👌
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.....
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'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.
I'LL be trying THAT recipe..rest assured.. LOL 🌝.. that looks so tasty and moist.
Well done programs, year after year.
Nice touch showing coolers and brisket tips together.
Now could you adapt brisket to a gas grill?
Fabulous, thanks for the effort.
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!
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
This looks delicious!
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.
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.
I ate just before watching this video and now I'm hungry again! Man that looks good!
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.
The best explanation in ALL the internet!!
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
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 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.
AWESOME VIDEO on Cooking Brisket! Thank You!!
Can you do this for a smaller cut of brisket?
I've seen you guys cook Tex-Mex and had low expectations. Looks like you did a nice job on this one. Well done!
Oh yummmmm
I feel so blessed to (a) live in Texas, and (b) be at the top of the food chain!!
Brisket looks wonderful and Julia is absolutely beautiful.
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.
Congratulations on 1 mil SUBs
How were the vents set up?
A BBQ tour de force.
Magnifique!!😋
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!
what brand or type of briquettes were used
Can you please make a recipe for the gas grill, thanks
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. 👍😉
You guys are awesome.
Is the cover vent for this recipe also open?
I missed what the spice rub they coated it with halfway through cooking was
How far are the coals from the grill? What's the optimal distance?
What do you dp with all the meat you experiment with. I sure hope it doesn't go to waste.
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!
That was a cool technique video
Did I miss vent position?
Bryan, you're a genius. If you ever need a personal cameraperson. I'm your man.
Does anyone have exact Traeger instructions? Times and temps?
What’s the cooking temperature. 275?
Screw the coolers. Can we get back to the brisket?
What brand of charcoal was used in the finished version of this recipe?
Looked like Kingsford
The volume of these coolers is determined differently. Yeti is to volume of the cooler, including the outside. Pelican is the internal volume.
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.
Help, please!
I am going to try this brisket for my dad's 70th birthday.
I have already bought the brisket and it weighs 20 pounds. This is before trimming off the extra fat.
What times would you recommend for the grill to adjust, please? Feeling very overwhelmed and maybe even foolish for buying such a large piece of meat.
Thanks
Okay, I am making Brisket for Sunday dinner. I had no idea it took all day, or two days rather.