BEAUTIFUL BARK! | Simple, Delicious Brisket Rub - How To
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- เผยแพร่เมื่อ 16 ก.ค. 2024
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RECIPE HERE: heygrillhey.com/brisket-rub/
This Brisket Rub is a beautiful salt and pepper based rub that has a few extra seasonings to bring out the richness of the beef while amplifying the overall flavor of your perfectly smoked brisket!
00:00:38 - Brisket rub ingredients
00:02:42 - How to prep brisket
00:06:09 - Brisket on the smoker
00:07:32 - Taste test with Todd
INGREDIENTS
2 Tablespoons coarse Kosher salt
2 Tablespoons coarse black pepper
1 Tablespoon onion powder
1 Tablespoon garlic powder
1 Tablespoon smoked paprika
2 teaspoons ground coriander
INSTRUCTIONS
1. Mix all ingredients in a bowl. Use a fork to crush any clumps of seasonings.
2. This brisket rub can be stored in an airtight container for up to a month.
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My Kids at seeing the dark bark: "Dad, you burned it!"
Me: "Yep, sorry about that, you probably don't want to eat it then"
😂😂😂😂😂😂😂😂
this is so funny, definitely going to use that line
"Turned out alright". The understatement of the year. That looks AMAZING!
I don't know about everybody else, but I can hardly afford meat anymore specially a wagyu brisket. I'll start saving my money and hopefully before winter sets in I can can smoke one of those babies. Great videos susie.
It's tough at the moment I know! I don't buy Wagu at all - I don't really like it , tbh - I buy supermarket brisket - use all the seasonings & book a 1.6 kg brisket on high for 6 hrs in the slow cooker - perfect , lasts a few nights for us - it'd very cheap - just need to cook it for some hours....well worth it
My brisket is never Wagu - I can't afford it!
Todd said it, "Holy Cow!" That's one of the best looking briskets I've ever seen anywhere. I've been thinking about making my own rub and now I will. Thanks!
Being as she referred to it as 15lbs of Wagyu, a lot of that is the fact that it's a very expensive piece of meat. The marbling you get from piece of meat that costs more than fifteen bucks a pound will probably forgive a lot of sins (though at that price, you're going to want to make sure that your recipes and technique are down pat before you go to work on a two hundred dollar slab of beef)
oh momma that looks good..i did let mine marinate over night...was ok..gonna try one same day now..sure will be awesome
Tell us how you go?
I used this combination of spices to smoke a chuck roast today and the bark and flavor was awesome. Thanks for sharing.
Great job on the brisket! I could almost taste it and wish I could have! NICE!
Thank you so much!!
I’m going to have to try this rub. I believe simple is best too. Great looking brisket!!
Brisket looks so juicy and delicious.
Thanks for the video!
Thank you for sharing! I will be starting my rub today and getting the brisket on the smoker tonight! Love the videos especially the prep of the brisket and cutting it. Happy Holiday!!!
Family loved the brisket with rub!
Thank You Susie with all your smoking tips such a big help.. My third brisket I review your process every Christmas. Merry Christmas
That looks amazing. I have to try this out. Thanks for sharing this video and recipe.
I have a brisket thawing in the fridge to smoke this weekend. I'm going to try your simple rub ingredients. Have a great day.
Hope you enjoyed it!!
@@Heygrillhey I made the brisket on Sunday with your rub recipe, it was excellent. Thank you for the great recipe. Have a great day.
I just used this it was so good thank you
Little tip when cutting do a split cut from top half to bottom half instead of directly in half to separate the point completely from the flat then you can have a truly separate “ moist” and “lean “ serving ability. It’s a game changer
I've been doing brisket for 30+ year like your way will try it next week 😋😋😋😋😋😋😋😉
Your videos are amazing.!! They have evolved into 10 minutes of bbq heaven!!
Cheers from Arkansas!!
Arkansas, here!!!!
Thank you for a great presentation and sharing your personal ingredients 😎🌺🌈🤙🏽
Nice. I just bought a smoker, pizza was first. Smoke a rack of ribs today while I was making chicken and dumplings in my instant pot, real dumplings, not that fake crap in a tube. Brisket will be going in this weekend (ooh, wife just said "best ribs EVER!!) and I'm going to use your rub. Thank you, I guess I should watch your other vid on smoking it.
I did this in the Bradley and I tastes amazing, highly recommended 👌
Thanks for the tip on the coarseness of the rub! Was wondering why I was getting different results. I usually just throw a bunch of things we like into a rub. I will try the coarser grinds now. Thank You!
+1 sub :)
Wow, incredible juicy and amazing brisket!
Wow. That looks awesome
Looks very delicious 🤤
Brisket are done and great thanks again
Nice job. I’ve been smoking briskets for a long time and I still enjoy watching others make them. A tip picked up here and a tip there and someday I will make the perfect one. 😂
Girl, that brisket looks amazing!!! Great job on that big boy
I'm doing this tonight for tomorrow's lunch looks amazing.
how'd it turn out?
Loved your rub recipe. I think it's our go to rub. Simple and awesome!!!!!
Looks great. Good job!
I like the color of your brisket looks perfect and Delicious 🔥🔥🔥
Bet that was delicious doing one this weekend !
This was a big help. Thanks!
Nice!!! Great job y'all!!
You've nailed it
1st time watching one of your videos, instant subscriber. I can’t wait to see more.
Thank you so much!!
that brisket looks top notch
I went to a bqq yesterday. Chicken breast and my favorite bqq beef steak. Of course a couple of beers.
I came here after watching young Sheldon brisket episode 😀😀
Sammmee!! 😂
That is all I thought about watching it to
Uss😂
Shut up, me too, man!😂
That looks very yummy.
I like a good brisket
Thank you so much!!
Delicious👍👍
Looks amazing. Someday I’ll get a snake river wagyu brisket
So the thing that isn’t discussed here is how long you cooked it. My first brisket came out like shoe leather! I learned the hard way. From experience, I’ve had more success by cooking with hours per pound rather than temperature. When I tried smoking a brisket by temperature I ended up having to smoke by hours before it became tender, even though the brisket was 202 degrees! My tip for those who are new to smoking a brisket.
That is my question to..how long to cook it? and what temp.
@@lindawachsman2281 don’t go by how long, go by temperature, 205 degrees. Make sure you wrap it at 145 - 150 degrees. Make sure you add some moisture every hour until it reaches that wrap it temperature.
Just ate lunch and this had me drooling like crazy! Looks delicious!! What smoke setting do you use on the Camp Chef? I'm thinking of buying one but wondering if the smoke settings are enough or if you need smoke tubes still? Great video as always!
I use the max smoke setting. I don't use a smoke tube on mine, but I know a bunch of people who do!
Yes mama seta
Hey I followed this my first brisket. Turned out perfect. Second attempt I smoked 2. One on upper rack and one on lower. It was terrible. Bark never set. Didn’t have smoke ring. Wasn’t smoke flavored. It got up to 165 in 3 hours. So I wrapped it in paper until 202. Maybe too soon to wrap??? Or maybe can’t do 2 at the same time. I have the Camp-chef WW24
how long did you leave it on for and what temp do you prefer?
Nailed it!
O.K. I subscribed and liked...I'm in...love the rub, thanks for this vid.
Thank you!!
Looks awesome... Would you use the same rub on a prime rib??
How long did you smoke it unwrapped, and how long did you cook it while wrapped?
Can I cook it in the oven? If so, at what temperature and how long? Thank you
This is exactly the color of bark I was looking for! Thank you for this!!! After searching youtube for months and so many male pitmasters it was a female who dominated!!! SUBSCRIBED!!!
Looks phenomenal!!! Do you smoke it fat side up or down? Same fat side when wrapped or do you smoke it the opposite side once it’s wrapped? I’ve seen people do it so many different ways. Thanks.
I place the fat side whatever way the heat is coming from so it protects the meat a bit.
I watched her on bbq brawl on the food network. She's got mad skills!
I bet she left out a bunch of vital info just as she did on this video. Nothing on smoke process time, etc...??
Dream Look Auto Detailing Auto Detailing she said about 3 1/2 minutes in that all the specifics were a different video. This was just about the rub.
th-cam.com/video/epHRNS4pVcw/w-d-xo.html
Where did the bag come from? When you placed the grilled brisket on the cutting board it was in a bag.
Hello ! How much time for cooging on the grill ??
Well seasoned, perfectly smoked brisket...wow!!!!...my taste buds are in overdrive. Set me a plate please!!!!! Will have to try your seasoning including the mustard rub. Looking foreward to seeing future videos.
Wow this looks so delicious!!! I wonder if I could do this in the oven. 🤔🤔
Absolutely! The same times and temperatures will work great!
@@Heygrillhey thank you 😊
Awesome! Can you pls make some Indian spice rubs the next time?
Indian spices are wonderful. I just can't imagine them on a smoked brisket.
At what point do you wrap the Brisket?
Looks amazing! One question though: Did you let it rest before cutting it open? I'd always heard that you need to let it cool down to roughly 140-150 before opening it up to let it settle and reabsorb the juices. Was that not needed here? It looked like it was still steaming hot?
I let it rest for at least an hour. You'd be surprised how hot they stay wrapped in towels in a cooler. It'll easily stay above 140 for 6 hours or so.
@@Heygrillhey ah that’s really interesting, thanks! ☺️
Please provide details about smoking process! How long or at what temp did you wrap, etc.
th-cam.com/video/epHRNS4pVcw/w-d-xo.html
Oh my goodness! 😋😋😋😋😋😋😋😋
I love watching your channel and I have a question about your brisket. In Texas you hear a term called a sugar cookie on a brisket. How do you achieve this?
have you tried adding Lawry's season salt? Do you have a recommendation for this?
Yep. If going that direction, I season with a nice heavy coat of black pepper, a good coat of kosher salt, and a good coat of Lawry's.
Was it done on a offset or pellet
You mentioned you like to season right before you grill but you never mentioned why. Is there a specific reason for this? Thanks, new subscriber btw.
Awww Mustard
Can't even taste it.
I may have missed it, how long was this brisket in the smoker? What kind of wrap did you use? I love brisket but I’ve never made it.
Check this video out instead! th-cam.com/video/kZGbphpXROs/w-d-xo.htmlsi=Rw7wU_wjBtZvTfLM
so niec vido my form Bangladesh
Great video but how long does the brisket be on the grill and what temperature lol help please
Check this video out! th-cam.com/video/epHRNS4pVcw/w-d-xo.html&ab_channel=HeyGrillHey
What’s the internal temperature
New to the channel. What's your usual rest time on brisket? Or do you rest it?
rest atleast 1hr up to 4hr
How much cayenne do i add ?
Hey man your checks going to make it so fat LOL up all night trying to coffee rub brisket made the barbecue sauce and the onions
When did the paper come in?
Um, that's beautiful. Any advice on just smoking a flat? There's not enough of us for a whole packer. Thanks!!!
If you buy a large enough flat, you can do it the same way.
Man you can cook
So how long? When do you put it in the paper and for how long?
Check out this video! th-cam.com/video/epHRNS4pVcw/w-d-xo.html
looks great. 06:09 What temp? How long? also did you rest it?
th-cam.com/video/epHRNS4pVcw/w-d-xo.html
How long of a cook time for that size brisket?
I usually estimate at 1.5-2 hours per pound.
What was the smoke setting on the camp chef?
I always leave it at 10.
How long you cooked that yummy brisket
I need to try that rub! What knife are you using? It looks different.
It's a Dalstrong Phantom Series 9.5" Chef Knife!
@@Heygrillhey how do you like it? Since ive just started my bbq game, I need better knives.
Hey there, how can one cook a brisket in an apartment , meaning without a bbq or smoker ? Thanks ♥️
You can cook them in the oven!
I cook brisket in the oven during the winter.
and no Injection of any kind ? Just the Rub ? Did you wrap it in Tallow or other juices ?
Nope. Just the rub. Nothing in the wrap. This video was more about making the rub than cooking the brisket.
Can i do it in the oven? And if so how long to cook in the oven?
Same time and temps in the oven!
So um, for the garlic powder and onion powder; is it granulated or literally powder? Cause in my local grocery store, there's a mighty fine difference. The one you have in the video looks granulated.
I usually use granulated garlic these days. This video is quite old, so I'm not sure what we were using that day.
@@Heygrillhey so, granulated for both onion and garlic?
When did you add the paper?
As soon as the bark looks the way I like it.
You didn't say when to wrap so how do I reproduce this
Exactly??
I say in the video that all of that information is in another video. Here: th-cam.com/video/epHRNS4pVcw/w-d-xo.html
Where did the paper wrap come into play? I saw you put it on the smoker and then the next scene was unwrapping it from paper. When did you wrap it and why did you wrap it?
I wrap when I like how the bark looks! This video wasn't meant to be about the brisket, but the rub itself. If you want a more brisket focused video, look into my Texas brisket video or the recent Brisket 101 video we did.
Amazing. I love these videos!!! When is your next episode on the food network?
We've only filmed the one show so far. Hopefully more to come!
Is this the same as your beef rub you’re selling on your online store?
No, the Beef Rub is a recipe that I haven't released.
@@Heygrillhey Thanks for confirming. Appreciate it.
I like you better than Rachel Ray... you do barbecue! :) Anyway, the coarseness of the pepper is also known as #16 coarse grind.
Hi
I'm not too proud I'll bark for some of that!
You say the grinds of the pepper & salt are crucial, then why not tell us what mesh grind for pepper (I know the salt is to be kosher style)?
It would have been nice if you showed what you did in the smoker and when you wrapped it.
I have a separate video for that. This one was more about making the rub.
What if I hate mustard?
You can't taste it, but if you really hate it that bad you can use olive oil instead or just omit it entirely. It's just there as a binder to help hold the rub on.