Are you making these 100 brisket mistakes?
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- เผยแพร่เมื่อ 16 ก.พ. 2021
- You counted right! We're going over 100 brisket mistakes you might be making and how to avoid them so you can make the most amazing brisket ever!
Get SMOKE TRAILS BBQ BRISKET RUB here: www.amazon.com/dp/B0CBY1DB1F
My BBQ Essentials Buying Guide:
ChefsTemp Thermometer: shareasale.com/u.cfm?d=100320...
Get SMOKE TRAILS BBQ BRISKET RUB here: www.amazon.com/dp/B0CBY1DB1F
Meater+ Wireless Leave-in temperature probe (Essential for long cooks, temp alerts and temp graphs for nerding out and recording how your cooks went. It’s a game changer for BBQ):
Meater website: www.jdoqocy.com/click-1001514...
Get the MEATER on Amazon: amzn.to/3e7Dz7E
Cheap Instant-Read Temp Probe (If you have no budget and can buy nothing else. It's a good starter and will work for a year or two just fine. Not a replacement for a leave-in probe): amzn.to/37ROmSi
Marinade Injector (needed to inject brisket, pork, turkey etc. to retain moisture and add flavor): amzn.to/3jFfSVq
Tongs (click click! I like the silicon ones because they don't mess up the bark as much): amzn.to/2HR80Tq
Set of Good BBQ Knives: amzn.to/34HQoTk
Bread Knife (Your workhorse for slicing brisket): amzn.to/3kHSkke
Cutting board (get a big one with juice channels, trust me): amzn.to/2JesAhj
Cotton and black nitrile gloves (use them both for heat + liquid protection): amzn.to/31Vly7Y amzn.to/31WPIaO
Heavy duty rubber gloves (When you get sick of throwing out all your disposable gloves): amzn.to/37RXEOa
Reynolds Wrap Pitmasters Choice Aluminum Foil (for wrapping): amzn.to/2HMsYDe
Butcher paper (also for wrapping): amzn.to/2HQUgbl
Wood chunks (for the Oklahoma Joe’s, Weber Kettle, WSM etc.): amzn.to/35Kc00x
Wood chips (for electric smokers): amzn.to/2TBG2xL
Pellets (for pellet grills): amzn.to/3mAnk6i - แนวปฏิบัติและการใช้ชีวิต
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You know every time you sacrifice a brisket on purpose, a unicorn loses it’s horn. You evil, evil man.
Haha! You know I've messed up ALOT of briskets, but at the end of the day there was never one I didn't eat all of it.
The Ancient Israelites believed that when we die too this life our flesh is burning in Hell and the smoke that rises out of that represents our Soul returning too Heaven. I think it is a beautiful way to understand Life and Death.
For science!
Unbelievable ! This video should be required watching for anyone who buys a smoker . Bravo !
Thanks Irv! Hope it had some good tips for ya that you didn't already know :)
I actually cooked a brisket last night and watched this video I was doing it. I learned some very helpful tips. My brisket turned out great and I don’t think I actually checked the temp once! Thanks so much.
Thats awesome Sam! Now to cook the next one!
Soooo,... my very 1st brisket was not horrible but not great, the point was edible. After watching this video, I brought my 2nd brisket, a USDA Prime packer, and followed as many of your rules/tips that applied to my meat selection and cooking method, and WOW what a difference! My brisket was moist, tender, juicy, the bark was perfect and the smoke ring was AMAZING! It looked exactly like the briskets I have seen other professionals cook and the taste was exactly how I imagined a great brisket would taste. I had a nirvana moment the minute I tasted it. The meat was perfectly seasoned and not overdone and I finally understand how the probe test works when testing for tenderness. There was some trepidation on when to pull it and wrap, but if you follow the rules, it is absolutely possible to make a delicious brisket - just like me. A million thank yous to you, sir. $120 later,... I finally got it!
Nice! You got it! Meat grade has such a big impact. So happy that you nailed it! Did your family try it? They liked it?
@@SmokeTrailsBBQ You are awesome, I finished my 4-hour rest last night at about 9 pm, after I tried it and the temp was down to about 150 degrees I refrigerated it. This morning I sliced it using my markers and packaged it with 3 flat slices and 2 point slices, added some au jus, and vacuum-sealed about 8 packets. This was an experiment to see if I could actually do it. So I am waiting for my son and daughter to come by tomorrow and try it and I am absolutely sure they will be totally impressed. I had a slice this evening for dinner and I couldn't believe it but it was even better than last night. Still totally amazed.
My friend, I have a bullet, an offset and a Traeger and hands down this is the best video ever on smoking a brisket. I have committed many of the offences you mentioned b4 and hope others learn from this video. Well done
Thank you!
Just watched this for the second time, the first being 6 months ago; wow, what a difference it makes watching before you attempt a brisket and then after screwing up 10! It made so much more sense the second go around. I highly recommend newbies to go back and watch again after actually smoking briskets; there is a lot of content in this and a lot of WORK! Thank YOU Mr Gow
Thanks man!
Brooooo ! this is and amazing course its not just a video , may god bless you
Very informative! I've found that most of these tips are applicable to smoking in general, not just brisket.
I wish you had made this video about 10 years ago, it would have saved a few headaches along the way. It contains many excellent tips and tricks for people just starting their brisket journey and is well worth the hour or so to watch.
Thanks for the tips. Im a young brisket smoker learning to perfect my brisket.
Wow! These are 100 brisket must knows for us newbies!
I hope I can convince you to come and cook your brisket masterpiece for my family! 😁
Soo Glad I found this channel Thank you
All this guy’s videos are fire
Agreed.
Great stuff dude. Really appreciate you sharing your expertise. I have the same smoker as you and I'm just getting started.
Amazing video Steve as a bbq enthusiasts i love your tips very helpful as im starting my own back yard bbq business for fun as a fellow Canadian i love that you do the texas still bbq in our cold climate love your constant smoke on sir 👍👌🤘🤘
Very Enjoyable Tutorial. Lots to take in. I've not cooked or plan to cook a Brisket as yet. I personally won't intil I have the money to invest in a Offset Smoker. But I do enjoy watching what Folks out there cook.
Great video, i watched the whole thing too! Those were some great pointers! Keep it up!
He said "Don't cross hatch your brisket" almost every brisket was cross hatched.
But I agree, don't do it.
I'm at #28 paused this to write a comment. I'll probably add more to this later. I wish I had watched this before making my first brisket. A lot of great tips. I also believe in the saying you can't make great barbecue unless you've made terrible barbecue, which I have. I'm still learning. Watched the rest of the video, great tips on getting a fantastic brisket, thank you for sharing your knowledge.
Great and helpful video Steve ! Cheers
This is incredibly comprehensive! Bravo!
Thanks Darrell!
I’m smoking my first brisket tomorrow. THANKYOU for all your insights.😊
Watched the whole thing. Thanks for making this video.
Thank you Steve for all the informations provided greatly appreciated very informative !!
Cheers man!
Wowza! Great information, thanks! 👏🏻👏🏻👏🏻
WOW, I know a lot less than I thought! Great, informative video!
What a great video. I love the format.
Incredible! Thanks for all the dedicated work!
Thanks!
Another great video. Lotta pros on youtube but i like the everyday guy giving advice over the pros 🤙 thanks for all your help
I still dont get the whole trim thin pieces off. Do people not love those crispy burnt edges? So delicious!
Absolutely STUNNING! Wish I could have seen this 25 yrs ago. I finally suffered through about 90 of these during that time frame. Mucho Gracias for the last 10! One question; what do you use to spritz ??
Wow, great video!
I've kept multiple briskets at a time in a freezer for a month or two before cooking them. They still turn out great. Any moisture concerns can be addressed easily by using prime grade briskets or better.
I agree I've never seen a difference. I'll have to do a side by side test one day
❤This is so helpful and very interesting thank you so much!!
What an amazing video. The “Over cooked vs not cooked enough” point was great. Have been trying to find that answer for a while now. Thanks
Thanks for the great info!
Great video!! Thanks
Awesome video
🤔not sure why I have never seen your videos b4 because I fellow a lot of B.B.Q channels.
I just binge-watched 4 hrs of you're videos
I can't believe this video has less than 700 likes in 7 months. This is amazing 💯
yes I agree with Nate ....... this channel is way more informative then a lot of these smoker channels ,,,,,,, keep up the good info ,Ill be a follower
Thanks Jason!
This must have taken forever to make. Thanks for taking the time. Good tips!
Many late nights....
I like that you were able to find a way to repurpose your MES after upgrading to the big guns
The food looks appetizing
Wow! A LOT of useful information.
Thanks Chris!
Pro Safety Tip . . . @ 10:12 it's recommended to use a Sharp Knife for those who haven't vested into the spendier knives out there, which is a Very Good idea. Dull Knives make ragged cuts and take much more pressure to use which can lead to an accident. However, as you stated, those cheap knife sharpeners actually Remove Metal from the existing edge and leave behind lots of metal fragments in the sharpening process. That shaved Metal from the knife edge doesn't magically disappear after sharpening w/ that type of sharpener. It's a VERY Good idea to Wipe that blade down w/ a damp towel after sharpening to remove the small bits of shaved metal that are surely still clinging to the knife.
Its so much to follow. I need a brisket matrix.
WOW. Thank you
So much fantastic info!
Thank you!
Great video ... should be helpful to newbies
When I preheat my grill I know that if the dome thermometer temp is around 350 is already preheated to 230-250 but I do check it with my probe to be sure but lately that's the sweet spot and I'm saving a step
Omg....your pug! LOVE.
Great video! Thank you. Question. We did our first brisket yesterday for 4th of July. We watched a whole lot of videos and brought it to 4 by the end. 2 of your videos were among them. A couple of things happened. The point was.super juicy, and pulled apart great. The flat however was a bit tough. I think we sliced it in the wrong direction, but was still good. We wrapped our brisket in butcher paper and added some beef talo we made from the fat scraps. Then we wrapped it in foil to prevent it all from leaking. We placed it back on the smoker, fat side down, till we hit 200° internal. The point was super soft and probed great. The flat was a little tough, but we were probing more towards the end versus more up by the point. I think we overcooked it. We let it rest on the stove for about 2-1/2 hours. We didn't let the steam out which could have caused to continue cooking. When we took it out of the wrapping, it was very juicy and a lot of juices were dripping. We did noticed that the fat cap was SUPER soft and when we sliced it, it was just a gushy mess and didn't have that nice back on the fat side anymore. What did we do wrong?
Wow! Great Work!
Thanks Rod!
Fantastic video! I must have missed this one. Great advice but I disagree with frozen briskets. There's really no tangible difference if the meat was frozen and packed properly then thawed properly.
Your channel is so inspiring to me man! Love watching how much its grown.
Thanks so much for joining me on the journey Nate!
At 12:20 I have to completely disagree. I started leaving my briskets in the fridge for 5 days prior to smoke and the results have been phenomenal. Most recently I was cooking for my neighbors family reunion and did a 7 day marinate/ age and everyone was blown away and wanted to know how I was able to achieve such amazing flavor. Even Guga tried this method and his results were the same.
Was it wrapped tightly or sitting on a rack?
Thanks for the video doing my first whole brisket on my pellet grill. I hope the hours and hours of videos I have watched magical turns into a good brisket.
How was it
@@king.kthebest6158 I haven't been to Austin to sample the world's finest but I would say it was one of the top briskets I have ever had.
@@paintballercali nice
That Pug looked healthy, not fat overweight and struggling to breath!! Well done.
Wow great info
Thanks!
On the WSM, the fat cap should be up. Directly beneath the brisket is the water pan. While the coals are at the bottom, the heat rises to the lid and flows down on the brisket. The closer the meat is to the water pan, the cooler the air.
Really?
@@SmokeTrailsBBQ That's my understanding, and it seems to work well in my experience.
While both ways work, water pan or not, in a vertical smoker you want the fat toward the rising heat. I’ve had a few WSM’s and fat down works fantastic for both briskets and pork butts. You won’t lose rub between the grate, either.
@@davidrussell631 Interesting. But if I put a temperature probe on the lower grate, the temperature is lower than on the higher grate. The meat cooks more slowly the nearer it is to the water, even though the coals are beneath the water.
@@timgregson5533 yes sir, the top grate absolutely runs hotter than the bottom grate, which is shielded from the coals by the water pan. And if you measured the temp at the exhaust vent it would even measure a little hotter than the top grate. This is because of the stream of circulation in the WSM that the water pan creates, with the heat coming up around the pan, mixing and spreading toward the middle more and more, the closer it gets to the exhaust vent. Like I said, though, it doesn’t make too much difference and both fat up or down works, especially if cooking on both grates simultaneously. If just cooking solely on the top grate, though, I definitely do as Harry Soo and others recommend and cook fat toward the fire.
Making a cut to later locate the grain is a great idea.
Thank you for this vid
Outstanding!
Thanks Thomas!
what a video, thank you
💥 Awesome video!
Thanks!
That was actually a very informative video and sometime in the future I would and I'm sure a lot of people would love to see your method on video of doing a next day brisket and reheating it at the 200° to see the results. I think that would be a lot of help for a lot of people on a future video
That's a really great idea! I do it all the time and have never thought to make a video on it!
@@SmokeTrailsBBQ I would love to see it. I've never done it but I've read about it with a slightly different method but I run a pretty big Facebook group and I see that question pop up all the time so it would be nice to have a video for reference to show people
@@motowncooking6125 Yea I've seen it come up a lot as well in various groups. I think people feel like their brisket is going to be dry if they reheat it. I might do that video sooner than later the more I think about it :)
Good informative video
Thanks for this video! I’m new to smoking so this was awesome 👏🏻 Question; would it be ok to cook ribs close to the heat side of my OK joe smoker while cooking my brisket on the cooler side for tomorrow’s dinner 🤔
Love the videos i made brisket last week i love to cook
Nice! Hope it turned out awesome!
Great job. This video made me subscibe.
Thanks Dan!
A lot of helpful tips only thing I’d add is that I’ve been able to get away with autopiloting my brisket by using a fan controller, multi zone cooking system which is a ceramic deflector and cooking rack on top and the snake method with competition log charcoals cylinders and super dry wood chunks. 8-12 hours no problem. No spritzing, no fussing just a thermometer built into the WiFi fan controller to pull em at 205 and then wrap.
Nice! What kind of smoker?
Can you do a comparison video of frozen vs non-frozen brisket? I always freeze my briskets.
This is a really well done video! Massive amount of info, well explained. I appreciate the effort that went into making this
Watched your video loved it. Brought back some memories, boy did I make mistakes. My question is if you cook the day before say 6 hrs could you wrap. Then put in the oven at 200 -210 for 6 more hours. I read that this is a option is it?
I feel like I did most of these instinctively, but I guess I learned a couple of things today.
This was fukn awesome! Literally watched the whole hour. That's rare. Thank you brother
Thanks man!
What would you recommend for a pellet smoker that’s shaped more like an electric smoker? The tower shape is what I mean. I tend to shove a half pan in the middle with some water, and run a supplemental smoke thing in the bottom for a while to start. Then do fat up. Oh, with the meat all the way at the top as far away as I can get it from any direct heat.
Super helpful my guy. I’m smoking my 4th brisket this weekend and I feel even more ready
Thank you for all of this info. I have a 15lb choice brisket coming up for Father's Day. What temp would you recommend for a 22in Weber kettle? Thanks in advance! I don't have a slow n sear so I will be using snake method.
Very nice video
good stuff
Thank you for taking the time and making this video. I have one question that I was wondering myth, inject a brisket or don't inject. What's your thought?
According to Texas monthly the best bbq restaurant in Texas is snow’s bbq and they usually use select or choice briskets so don’t let labels fool you it’s all about how you cook it.
The strangest tip I hear on a lot of BBQ videos is let the salt sit for awhile to draw out the moisture WHAT!!!!!
The salt expands the meats capacity to hold onto water. The moisture getting drawn out is actually a good thing because it's mixing with the salt and being reabsorbed into the meat. It also helps with bark formation.
Well, this is the first detailed video pointing to have the fat side down when using a pellet grill. There are many mistakes detailed in this video. But the one take away on this end is to place the flat side down when using a pellet grill. This tip hasn't been mentioned in other smoked brisket videos when using a pellet grill.
Good video
# 10...had me cracking up
Thanks for this extensive video - following your channel for a while and smoked my first brisket last weekend. Thanks to your videos it turned out great! Greetings from Germany! :-)
Guten Tag! Thanks for watching. I visited Germany in 2007 (Little town called bad arolsen and also kessel) loved it there! awesome food and would love to check out the BBQ scene there one day!
I'm sorry if I've missed this in a previous video... Can you tell me about that broiler looking sheet that you are using for a heat shield/baffle?
I've been using a foil covered grate but that falls down occasionally.
Great video man! Just curious, what size is your Oklahoma Joe, 20", 16"? I'm always curious to know exactly the size people are rocking in the videos I'm watching. Keep it up man, great videos!
It's a highland. Which one do you have?
I’m new to smoking and got a free offset smoker. I didn’t know it would be best to use wood I’ve been using charcoal mainly for heat and chunks for smoke and been having a hell of a time.
Lump charcoal and wood splits.
I gotta give a 👍🏻 for that picture of Aaron Franklin. 😆😆😆
Solid
So I tired making a a brisket the other other day and I noticed the temp was going up fast I had the smoker set at 250 and when it reached 203 it was kinda dry and the slices were pretty stiff wouldn’t even fold what I have done different?
Hey, I learned these things over the years. Here in Texas smoking brisket is part of our religion. I use post oak, and a 60/40 pepper to salt ratio. I'll add a tad of smoked paprika for color.
I did borrow your firebox grate idea, and it works out great. My first bought legitimate offset smoker I got was old country bbq pits Pecos. I did notice the vacuum wasn't strong enough, what I was noticing was with the stack wide open, and firebox door open the smoke was coming out of the firebox door. So, I keep it closed, and use the vent to adjust along with the stack, and it helped that issue.
The only thing I do differently is I don't bring my brisket to room temp. I put my rub on, and take it straight from the fridge when it's cold to the smoker.
Moisture attracts smoke. The theory goes that a cold mirror in your bathroom after a shower becomes foggy from steam, or a cold beverage can starts condensating when you take it out of the fridge. I've had better results doing it my way vs room temp which is what I started out doing.
Meathead's book explains this in much more detail.
Great video as always.
And this video is exactly who I've avoided cooking one! I just ordered one to try, it's an Angus brisket, but sadly it's only 4.5 pounds and a point only. So looks like I screwed up already! Arrrgh.
Great video!! I've been catching up on all of your videos! Question for you, when you reheat your brisket in the oven @200, are you reheating your brisket to a temp of 140? Do you need to rest it again after you pull it from the oven?
Reheat until it’s warm enough for your liking. 140 is fine, as long as you’re fine with eating your food at that temp. No need to re-rest. Hope that helps.
Yep 140 is fine. I usually say 165 because it covers all the food safety issues.
I don’t like the taste of mesquite. I only use pecan. Thanks for all the info.
On a Weber kettle with a slow n sear, I put 1-2 chunks of wood over the lit end of the slow n sear. The smoke I get off those chunks is white. While my brisket does turn out awesome, how would you recommend getting nice blue smoke off those chunks?
Also, I do not spray.
Smaller chunks, hotter coals, more airflow. But if it tastes fine its fine. No need to mess with a good thing.