Brisket 101: A Beginner's Step-by-Step Guide to Learn How to Smoke a Brisket Right in Your Backyard!
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- เผยแพร่เมื่อ 4 มิ.ย. 2024
- Want to learn how to smoke a brisket? It doesn’t have to be intimidating if you have the knowledge. Let’s dive in and I’ll give you step-by-step instructions on how to smoke a brisket and make it perfect every time!
RECIPE HERE: heygrillhey.com/brisket-101/
My Sauces, Rubs and Merch: heygrillhey.com/store
Welcome to Brisket 101, your beginner’s guide to getting to know this beautiful cut of beef. If you’re on this page, you likely are searching for info on smoking the most luscious and tender piece of brisket possible and I am here for you! In today’s post, we’re starting with the basics: What is a brisket and where is the best place to purchase one? Step into my virtual classroom and I’ll share everything you need to know to smoke a brisket that is even better than your favorite BBQ restaurant.
I am going to fill you in on a wide base of information that will set you on the path to smoking the perfect brisket. I’ll give you all of the little details that make a big difference when it comes to smoking an amazing brisket, and then you are going to try them out on your own. Once you have dialed in the basics, you can start the process of adding in your own flair, flavors, and techniques. There is enough information about how to smoke a brisket to fill several volumes, but I’ll try my best to break down my steps for you. I want you to make better-than-restaurant-quality brisket on your own smoker.
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LINKS TO STUFF I USE
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Camp Chef: click.linksynergy.com/fs-bin/...
ThermoWorks thermometers: www.avantlink.com/click.php?t...
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Weber Genesis Gas Grill: homedepot.sjv.io/zOV76
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Smoke Tube: amzn.to/2HzNJQ2
Lodge Cast Iron: amzn.to/2Mf50SH
Kamikoto Knives: amzn.to/2VZdRMN
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Here's a tip you should relay to brisket beginners, only slice what you eat. Leftover brisket should not be sliced. That will dry out. If you leave what's left unsliced, it will maintain most of its juices. The biggest mistake everyone makes with brisket is they slice the entire brisket. Then, when they want leftover brisket, it's dried out.
Susie I've been a cowboy camp cook all my life ( I'm 73) . I have learned so much from your videos. Keep it up and thanks
Hey, Susie, Hey! Nicely done! You're fast becoming the "Rachel Ray" of BBQ! [I mean that as a compliment!]
I am thinking of making a brisket for the first time so this video is great and at the right time. Looks very delicious and juicy. Have a wonderful day.
8:15 A designated brisket towel, great idea! 😄
I’ve used many kinds of smokers, but when I do a pellet smoker, I do it like you and put it on at bedtime. It’s ready to wrap in the morning.
I used the Hey Grill Hey video to cook my first brisket, turned out Fabulous! I have 2 briskets in my freezer now (got them in sale 😄) and I'm planning to make my father's day dinner with one, my gift to my family. ❤
I just tried my THIRD brisket. After the first 2 failures, this one was perfect! Two things I attribute success to? 1) The temperature probe piercing the brisket like it’s butter, and 2) Allowing the brisket AMPLE TIME TO REST in my ‘dedicated’ brisket wrap towel and styrofoam cooler! If you cook it today, plan on eating it TOMORROW! Be patient!
Great video, Susie. I was amazed at how great a brisket tasted when I did my first one. There are lots of tips and tricks on this one that I will use on my next cook
Thanks Susie! Just told my boys that this will be my #1 attempt this summer. Appreciate all your vids, been following since 2018. Love your help!!
Awesome, this is one of the best and easiest ways to cook a brisket, thank you so much for sharing this recipe 🌸.
girl i was so scared for my first brisket. but ya made me feel like i knew what i was doing. i appreciate these vids so much!!! ty ty ! keep it up!!!!
The best, simple, easy to follow video I've ever seen on brisket. Soooo many others overcomplicate this cut of meat. I did it jut as you suggested and it turned out amazing!!!! I love all your videos - so well done, so easy. Keep up the awesome content.
Susie, I love how simple you kept this video AND the process of cooking a brisket. It's not rocket science, but so many other BBQ folks like to complicate it. You hit the nail on the head with time and temp being variable depending on the size of brisket, temp of cook, etc... Great job and that brisket looked better than any I've seen on TH-cam!
I smoke during the day and finish in the oven. Usually ~190 just before going in bed, let rest all night and server for Diner next day
I ruined a brisket once about 10 years ago. I've refined my cooking since then, but these videos a super useful to beginners
Nice video! Keeps it simple yet covers everything you need to have a great cook. Takes all the intimidation out of it. Hope my next one turns out this sweet looking! Thank You for the great content as always!
Been smoking briskets for 40+ years and I always seem to go back to either Post Oak and/or Hickory, but I like to taste the smoke! lol
Great job again Susie! Youve made me a back yard bbq hero with my friends and family for sure, keep up the fabulous work!
I have been watching Brisket Trim and Cook videos since 2020. This has to be the Best one I have watched. I have watched World Class Pitt Master like Myron Mixon. I Love how you Do it Best!!! The steps are clear and simple.Thank You! you have gained a new subscriber!!!
Great brisket guide, this is my bbq Achilles heel, I’m going to try this out over the weekend.
Great cook. My mouth is watering!
Always let your Brisket cool slowly in a cooler or some sort of insulated container! You'll be Amazed in the difference from just standard room temp cooling!
Myron Mixon uses a big, thick blanket to rest the meat. Around 4 to 6 hours. Works awesome.
@@martinan6294 Myron will use whatever he can get his hands on! LOL!
Thanks for the video, I just bought a smoker and I am looking forward to making my first brisket!!
lOVE YOUR SHOW i HAVE LEARENED SOO MUCH, THANK YOU
I have an 80 gallon offset and a timberline XL pellet smoker, and regardless of which one I use, I have found it is much less work and produces a better result to use my oven once the brisket is wrapped. It takes much less work and attention, holds a more steady holding temperature, and let you go right from finishing the cook to holding or resting temperature without having to touch or move the brisket. It saves a ton of pellets also. Once the brisket is wrapped, there is no real benefit to keeping it in the smoker, unless the smell of cooking it inside really bothers you.
Great information. Thank you.
Great!! Thank you so much. You are a great teacher!! 🌹
I've learned a lot from your videos. Keep em coming. Thank you.
Awesome! Love your vids they have really helped me out to be a smoking master. Lol
This is a great video. Thanks for sharing!! Gonna try
excellent tutorial! thank you, you got skillz 🔥
Great video. I appreciate your attention to detail.
Cheers 🍻
With your help, I may actually be able to pull this off.
That was a very nice video. I've been looking for a starter basic video to get a guy started on briskets and this was perfect. Especially like the fact that you don't have some secret rub that came from Uncle Bob down in Alabama.
Nice work - Well done!
Excellent video. Thanks
Great instructional video Susie and love seeing your products at the local ACE!
awesome looking brisket!
Awesome sauce !!!
I know you referred to this as a simple version of a brisket cook...but in reality, there is no reason to make it any more complicated. Some great tips in this video. Thanks!
I sliced up my last brisket - just used salt / pepper / garlic combo. Placed in freezer for bout an hour, then vacuum sealed into several pouches. Great for camping - just place pouches in boiling water for a few minutes.
Not a competition guy but I do a fair amount of smoking and enjoy your videos! Biggest advice I give is low snd slow is the tempo and brisket advice is what you said if it doesn’t bend keep looking for a better one to start with but the most important thing is don’t get discouraged and enjoy the craft
Especially well done ending. Thumbs up!
Great video, Susie!
My first brisket definitely did not turn out like that! Hopefully my second one will be better 😅 Thanks for the tips!
looks amazing
That is a beautiful brisket
Excellent concise brisket video! You almost set the record for the fastest TH-cam bbq brisket video, but that still goes to Frank Cox of SmokerBuilder. I’m glad you mentioned taking into account the heat on your smoker coming from the bottom and planning for that. Many people see the famous offset smoker videos (Franklin, etc.) and assume their smoker cooks the same way. However, you forgot to show when you flipped the brisket and when you put it back with the paper what side was down (couldn’t tell for sure if you had flipped in on the smoker before that).
Also, interesting that you didn’t add extra tallow before the rest. I guess you wanted to keep it simple.
Keep up the great content!👍
The look on your face cutting stringy fat = instant laughter. Love it
13:28 I love this video, seems so simple I’m gonna have to try a brisket again. I haven’t had success with brisket yet, mine are too dry. For some reason I have great success smoking everything but brisket. I assume you flipped the meat to fat side down after wrapping, I didn’t catch that in the video.
Looks great
I love your videos. Just a quick compliment-- Your hair looks beautiful today. Hope I'm not out of line saying that. Now--I can't believe how jucy your brisket is. I've been watching numerous videos, because, today is my first brisket cook. I'm only doing a 9 pounder, but that's ok with me. That's less to cry about, if I screw up. Thanks again for all your great videos. Marc T.
her hair and she looks beautiful today, sorrry tod we can't help our self's !
Very Nice! Yum!
Such a juicy brisket, I’ve done a brisket once, didn’t come out the way I was hoping for, have yet to attempt a second one
If you don't like mustard, you can use Mayo it actually helps break down the protein better. Cooks a bit faster.
Do you have a link to the smoker that you use? I am looking at smokers for my Brisket & to use for other foods. I currently use my charcoal grill & convert it to a smoker.
I want to buy a smoker so bad thinking I might do it this weekend!!
Great video! Maybe the best part of the video 11:19 "The smoker's privilege".
You say that about the brisket towel like having a towel that will always smell like brisket doesn't sound like heaven.
Between you and meat church I think I might be ready to pull the trigger lol. Thank you for this and all your videos.
Did I miss it, you mentioned fat side up then you said you were going to change that up later on in the smoke, when do you flip it? Was that when you wrap it? Thanks you, this looks pretty simple cant wait to try this. Thank you
If I decide to flip, it's usually when I wrap it!
I made a mistake buying an offset stick burner. Way too much fire management. Can’t cook overnight without staying up and adding wood every 45 min. For a long a cook as a brisket is having a pellet smoker which essentially set it and forget it you come out with a brisket as awesome as yours.
Great video. I have always been hesitant to cook on the bottom of my smoker since it is closer to the fire. Have you had any issues with this? Or would you raise it and put a water pan under it? Just curious.
What kind of smoker do you have?
@@Heygrillhey I have a Oklahoma Joe Ryder DLX model. Temps in this smoker are way off.
Since it's a pellet grill and you have the deflectors between the grate and fire most of the heat actually comes from the top. I cook on the lower grates of my pellet grills all the time with no issue.
Nice job Not to shabby if I say so myself 😁
What I find truly amazing is that you smoke all those meats right there in your kitchen....the whole house must smell awesome!
😂 it's an outdoor kitchen!
@@Heygrillhey I figured that. I was being silly.
When you wrap are you looking at temperature at all or is it purely about bark? I know lots of videos say the wrap is to get you over the stall, but I've had a few where I'm not completely satisfied with my bark and wrap anyways just because of temp and being at the stall.
Either will work. I usually wrap when my bark looks how I want!
What about using honey as a binder I wonder how that would taste
Brisket is really easy to cook. Once internal temperature is 190 start checking for probe tender.
What brand of pellet smoker you are using. I’ve been thinking of buying the camp chef XXL pro. Any advise would be appreciated …
This one is a smoking brothers! I have several brands I like though. I love Camp Chef.
Thank you for doing what you do!
xoxoxoxo I absolutely love you and your videos'
Excellent. I echo a previous comment…. Don’t slice it all! Of course, if company is imminent….😏
What are your thoughts about the foil boat method for brisket?
Susie hasn't tried it yet, but I love it! The bark on top is phenomenal. I usually just wrap in butcher paper still though. It takes less work and I love it just as much. -Brandon
Would you recommend spritzing? Some recipes say to spritz every few hours until it temps up to the wrapping stage. Won’t opening the smoker several times affect the length of cooking time? Thanks
Everyone will have a different opinion on this, but I don’t see a lot of benefit spritzing. I prefer to wrap with extra rendered fat, which is what a lot of professional bbq joints do. You can render the fat you trimmed at the beginning and slather that on the brisket when you wrap!
I only spritz if I notice some parts/edges are starting to dry out!
@@derekw948 thanks Derek! If I don’t render the fat can I use talo?
@@Heygrillhey thank you! How often would you check to see if parts are drying out or not?
@@frankquinol absolutely! I’ve also used clarified butter and that works really well too
11:10--- 11:15 LMBO!
What about this idea that "btu is btu". After the 1st cook to 165 the meat has taken the smoke flavor. When u wrap it can finish cooking in the oven bc "btu is btu =heat is heat" and the meat doesn't know the difference. This is suppose to save pellets also. What's ur thoughts on this. Thnx
Totally agree! I usually use the smoker because it's already hot, but the oven works just fine at that point.
You placed the brisket in the smoker immediately after seasoning. I've seen some people recommend refrigerating the brisket for 12-24 hours after seasoning, before placing in the smoker. What are your thoughts on smoke immediately vs. letting the seasoning "soak" in?
I haven't found it to make a huge difference. For me it's just easier to trim, season, and get it right on the smoker.
Season those sides and easy on the mustard
Could i use my tempspike Bluetooth thermometer?
Sure! I'd still suggest an instant read. They're much faster and usually more accurate. Plus, they're way easier to use to probe tenderness.
Just got my first pellet grill. Been skeptical to try an expensive brisket but my wife came home from the grocery store the other day with a corn beef brisket. I don’t see much fat on it and apparently it’s been brined. Any suggestions for smoking this piece of meat? Hate to ruin it and hurt her feelings. Thanks for the great videos!
Awesome! I have a few corned beef recipes on my website that'd be great. You can even use it to make homemade pastrami if that sounds interesting to you! heygrillhey.com/?s=corned+beef
@@Heygrillhey thank you so much! I’ll check them out! Really enjoy your videos
I need a smoker. All I have is a crock pot. A big crock pot but still.
I like a brisket but not smoked. Never a fan of smoked meats. The main reason that I very seldom fix a brisket is that only my wife and I are home now and she will just nibble on it. I end up putting much of the cooked meat in the freezer and when I get it out later and thaw it, it is tough like jerky.
Did I completely miss where you flip the brisket? You said you start fat side up and then flip part way through, but I missed when that was. Is it after you wrap?
I only really flip if I need to. If I notice either the point or flat cooking faster than the other, I'll flip or turn to try to get them to even out.
How long before you turn brisket fat side to the bottom?
I usually don't. If I go fat up it stays that way even after wrapping, and the same for fat down.
You forgot the sides, rookie move! As Chudd would say 😂 Great tips seriously though. It’s not hard as long as you stick to the plan and this lays it out nicely.
😂😂 I figured we'd see this comment on this one at some point! Bradley is an awesome guy and one of our favorite BBQ creators on TH-cam. -Brandon
OK, ILL. say it. I'll bend to a U to take me home.... C'Mon man! No one else thought of that? LOL!!
Just salt and pepper what about garlic powder ? Nice looking brisket 😊
Sure! That'd work great.
You started smoking fat side up but when did you flip it as mentioned?
If I flip it's usually when I wrap.
Costco prime Brisket at like $4.50lb
❤❤❤❤❤❤❤❤❤❤❤
Did you leave it at 225 the whole time?
Yes!
@@Heygrillhey thank you!!
You talked about flipping the brisket, but you didn't get to finish. Would you please share?
You can flip the brisket about halfway through or when you wrap it for a more even cook but I generally don't. It can help the brisket cook more evenly especially if you have a smoker where the heat is very directional, like an offset or a drum smoker. On an offset, I'll start the cook with the point towards the fire and turn it so the point is away from the fire after I wrap if I notice the two muscles arent cooking as evenly as I'd like. On a drum, you can get fairly intense heat hitting the bottom sometimes, so if I pick it up to wrap it and notice the bottom is starting to get dry I'll put it back on the smoker upside down to try and counteract it.
Usually I don't flip them, but if I notice extra dryness or one muscle cooking way faster while I'm checking if it's ready to wrap that's when I adjust.
Why did you switch the brisket to the camp chef ???
We didn't really. That was footage from past videos used to demonstrate what Susie was talking about. It was footage we didn't film for this video (it was an incredibly busy film day and briskets are mega time consuming cooks) that we felt helped with clarity. There's actually two different Camp Chef grills in there if you watch closely 😂
That said, the brisket in the beginning is the same one as the end. We just wanted to add as much educational value to this beginners-oriented 101 video as we possibly could. -Brandon
Why do we trim the brisket can someone explain pls. I like the fat on my meat but there must be a different reason for this?
It allows for more even cooking and a better ratio of fat. The last part is totally subjective though. If you like more fat, trim less!
What Susie said, plus the "fat side" of the brisket has a lot of fat that won't render during the cook. It will also prevent smoke from getting to the meat. On the other side you just want to trim enough so that the brisket has a nice "aerodynamic" shape so that loose bits won't under/over cook.
Thanks for explaining it better. I can’t seem to make a tender brisket no matter what. I have never cooked it as long as she says and I was wondering if that was part of the problem
Should we sepeerate the flat and the point to make burnt ends and if so when do we do that
Totally up to you! A lot of people separate them before cooking and track them separately, but I like to cook the brisket whole and separate them at the end to make burnt ends.
Is she is from Texas… ??? One the best I ever had in that state… beef no pork …
I'm from Utah!
Her Eyes are Amazing 🔥🔥🔥🔥
Obvious first question is what smoker?looks like a master built,but curious to know
It's a Smokin' Brothers pellet grill.
@@Heygrillhey thanks,that's the expensive American made one,as you said earlier in your garage clean out vid
That's the one! Thanks for watching!
Tell your girlfriends about my pile of cherry prunings in our orchard in Montana
Do you ever inject your meats?
No. That's mostly a competition technique and isn't really required for a backyard brisket. Comp BBQ is designed to pack as much flavor as possible into a single bite and it's not super enjoyable to eat more than a few bites prepared that way.
never do a brisket if you don’t like fatty steak. If you’re a ribeye man go for it you’re going to be in love.
Please! Brisket rocks. Just like steak, you just need to treat it right.
I'm a pit master and I invite you to have my Brisket.
I love my own I like fat, but a lot of people don’t. And some people don’t like tender meat either which is weird.