Smoking Brisket - the Secret Tips & Tricks You need to know
ฝัง
- เผยแพร่เมื่อ 30 ก.ย. 2024
- Brisket Basics - An in-depth look at smoking a brisket. How to source, trim, season and smoke a whole brisket.
#brisket #smokedbrisket #howtobbqright
BBQ Brisket Basics
WHAT MALCOM USED IN THIS RECIPE:
- Swine Life Prime Beef Rub bit.ly/PrimeBeef
- Killer Hogs Hot Rub bit.ly/TheHotRub
- Killer Hogs TX Brisket Rub bit.ly/TXBrisket
- 5" Flexible Curved Boning Knife bit.ly/H2QKnife5
- BOS Orange Sprayer bit.ly/BOSsprayer
- Thermoworks DOT bit.ly/Thermow...
- BBQ Gloves - bit.ly/H2Q_BBQ...
So you want to cook a Brisket? I'll be the first to admit, cooking a brisket can be a challenge, but the payoff is absolutely worth it. There's nothing quite like a rich, juicy, delicious, perfectly smoked brisket!
Find a good Brisket
It can be hard to find a good brisket - depending on your area. If you have a local butcher - that is a great place to start. You can also find them in grocery stores, Sam’s Club and Costco. Make sure you give that cryovac package a good look. Make sure it's intact and there are no leaks. You want a brisket with uniform thickness across the flat, avoiding any thin or uneven areas. A little flexibility in the packaging is good - real good! That means the brisket has some age and has already started breaking down. You don't want it paper-thin on the flat end - that's where dryness can creep in.
Trimming and Prepping
Time to get hands-on with your brisket! When I trim, I’m only focused on making it aerodynamic. I’m looking to round off the edges for better airflow over the brisket. I like to use a 5” semi-curved fillet knife to achieve those smooth, rounded edges. When it comes to fat, there's good and bad. Trim down the fat to about a quarter inch, leaving the hard, dry fat that will render and flavor your brisket. No need for excessive injections or tallow here - we're focusing on the natural beefy goodness.
Seasoning and Rubs
For seasoning, we’re keeping it simple yet flavorful. Start with a base layer of your favorite beef rub. I love the savory punch of Swine Life Prime Beef. Next, layer on some barbecue rub for that classic color and sweetness that will caramelize during cooking. I’m going with my Killer Hogs Hot Rub. Then, for that authentic Texas-style bark, finish it off with a coarse blend of salt and black pepper. I’m going with my Killer Hogs TX Brisket rub as my top layer.
Fire and Heat Management
Time to fire up that pit! Whether you're cooking on a stick burner, pellet grill, or kettle, the key is clean, consistent fire management. Establish a solid coal bed and maintain a clean fire. We're using hickory wood in our stick burner for that classic flavor. Maintain a steady temperature around 275°F - no need to rush, it's all about patience.
Cooking and Spritzing
Place your trimmed and seasoned brisket on the pit, fat side up. This helps protect the meat and adds incredible flavor as the fat renders. As the cook progresses, spritz the brisket with a simple liquid mixture every couple of hours. This helps prevent drying on the top and edges.
The Waiting Game
Cooking a brisket is all about maintaining a consistent temperature and resisting the urge to peek too often. Let it do its thing, and remember, it's a journey that takes time. When you're about two hours in, consider spritzing to keep that bark in top shape.
Final Temps
There are a lot of final temps for the perfect brisket doneness. Some swear by 200°F, others say 205°F.. but it really comes down to feel. Brisket has to fully break down. While the internal temperature is a helpful guideline, the real secret lies in the texture. You're aiming for that magical feel when a probe or thermometer glides through the meat with minimal resistance. For most folks, this typically happens around the 200-205°F mark. Keep in mind, every brisket is unique, so don't be afraid to trust your instincts. When it feels just right, pull that beauty off the pit and let it rest, allowing those juices to redistribute and the flavors to harmonize.
Final Thoughts
And you can use these “brisket basics” for cooking a brisket on any pit… a stick burner, pellet grill, or something else, these techniques apply across the board.
Remember, patience is key, and the rewards are oh-so-delicious. Until next time, keep those fires burning and those briskets smoking!
Connect With Malcom Reed:
howtobbqright.com/
Facebook - / howtobbqright
Twitter - / howtobbqright
Instagram - / howtobbqright
TikTok - / howtobbqright
Malcom's Podcast - howtobbqright.c...
For Malcom's BBQ Supplies visit - h2qshop.com/
Malcom be killing me 😂😂😂
“Make them ends clap” I know he was a wild boy coming up
“That’s a clapper.. all day long” 😆
Hey dude nice Freedom Factory hat!
Thanks buddy! Now let’s get together and cook for you guys!!!
I already liked this guy because he's with my man Malcolm, then i noticed the Freedom Factory hat and said DALE YEAH BROTHER hes one of us! 🤣🇺🇲💪🏼
DO IT FOR DALE!!
Yea. didn't notice that. Very cool.
DALE YEAH!!!!
Hell yeah brother
I saw it and stopped listening to find yall in the comments!!!! Whoo hoo
Great video guys. The lighting and audio quality has turned out great. I'm super impressed with the production quality of this. You've come a long way from the yellow kitchen days!
them yeller walls and echo audio were the good ol days.
My two favorite masters of BBQ. That chat was loaded with Gems!! I will watch it repeatedly. Thanks Malcom and Mark!!
THANKS
😊😊⁸i😊😊😊😊
😊
I thank you gentlemen for dropping so much useful knowledge to help me try to cook a brisket again! I’m 0 for 2 and paying high prices at restaurants to get my brisket fix. Hopefully the third try will get me through to success!
Not taking away from the wealth of knowledge of these two men, but I would suggest watching Aaron Franklin's original 3 part brisket TH-cam videos. He made them several years ago but those are what really took me to another level of smoking..
Watch mad scientist, then Chudsbbq, then Jirby (aka Goldees). Mad scientist is great for beginners, not that good when you have the basics (he is insanely boring). Chuds is great and gives you a lot of detail. Jirby is the final boss. He gives you good details but conveys a lot by what he shows you. He takes everything you have learned and simplifies it and at least helps me consolidate the info into a solid approach. Also nobody has a better trimming video than Jirby. It is restaurant style trim, but I prefer restaurant style.
In my experience it took me a long time of learning other bbq methods to dial in my brisket game.
THANKS
Franklin said once that if you can season your meat and let it sit overnight in the fridge it would help the taste and the moisture a lot. I tried it and he was right, tastes wayyyy better than if you season and then immediately put it on.
I’ve watched this video about five times because it’s got so much damn information to absorb. Thanks boys! Big help for a brisket newb:)
Truth!!!!
Yo great back and forth…..you guys hit all the great points…keep it up fellas….thanks for your help and insights
@23:45 was the part I was waiting for from Malcom! "It's a clapper!"
"That's a clapper, all day long"
"...You can make them ends clap...That's a clapper all day long." LMAO!!!!
Doing my first brisket this weekend! Thank you for the content
Kobe and shaq back at it again. Love it. ❤
LOVE the collab of HowToBBQRight and Swine Life. My FAV rubs and FAV cooks.
Doin it for Dale this weekend making a smoked flat for my family for a late thanksgiving. Hell ya brother.
I always learn something from these videos. There always seem to be more nuances to be mentioned that will make me a better cook. Thanks, boys.
Love this format. Both of your experience shines naturally. This is the most knowledgeable, enjoyable videos I have watched on smoking. Thank you both so much
THANKS
I'm a fan of yours since way back (vids n pods). It's so special to see y'all grow and develop. The Smokehouse, the PD (shoutout Tyler)... it's all evolving so well. Most importantly, this video has overview content and granular content... I learned a lot and you filled in some knowledge gaps. Wonderful and well done (med-rare baby!)
Thank you Malcom and Mark! I've always cooked to 200 internal temp and wondered why my briskets were still lacking on tenderness. The "last stall" tip blew my mind. I will try it next time.
Wow, this video explains brisket smoking from beginning to end, like no other in existence. To me, this is the bible of brisket. I took Aaron's class, and it was good, but this explains the process so thoroughly! Must watch!
"The fat in the flat, is where it's at"!
"I don't know I would go to any restaurant [period]"
wow, this is great! love the conversation + the cook at the same time! as much as i want to cook the best quality possible, i agree with mark in that if you try to follow a comp recipe and you eat more than a bite, you're going to be miserable! i like how you geared this more toward the backyard cook. keep it coming! 👏
THANKS
You guys are killing it, I’m so jealous watching you guys tear that brisket up! As always, great job! 👍😎
Love the new video format, very rewarding watching two masters kickin’ back talking shop!
About 10 minutes into taking some great notes... I realize, Hell Yeah Brother, That's a Freedom Factory hat! #cleetusmcfarland
It's always good to stop and listen. I've been cooking brisket for years that's fed many, but the learning never steps. I picked up some great info. tonight and paused to think about some things I've missed. This was great guys - thank you!
Brisket is the one meat I haven’t smoked yet. I feel more confident after watching these 2 gurus of the pit. Thanks guys.
I’m new to the smoking grill. I wanted to do a smoked corned beef on the pellet grill. I followed your instructions and paid close attention to get to know my grill. I was so happy with the results. Good bark, tender and passed the finger test. Flavor was amazing. Thanks for all your help ❤
This might be the best instructional video on brisket I’ve seen. Myron’s is very good also, but his is for people who want to cook exactly the way he does it.
This video gives a lot of in depth explanations that I’ve never heard before, i.e - Once the brisket hits 200 and the temp is increasing 1 degree every 10-15 minutes, then it’s probably done rendering.
Great stuff fellas! Thank you
23:40 This man said "If you can make them ends clap" and then demonstrated and made that brisket slice twerk like a stripper. I'm done. ☠️
The first thing is there are a lot of variables cooking brisket and the hardest thing to bbq. I've cooked over seventy so far and screwed up a lot in the beginning. Since then I've bought some high quality pits like Yoder, but regardless of that...two of the best things I've learned if you're learning is cook it to around 160(and that varies)and then wrap it fat side up in a foil boat(which helps preserve the bark)to around 200. After that rest it around 145 for fifteen hours in a cambro or an oven like a Breville that can go down to lower temps. That makes a HUGE difference.
When I see some buck junkies giving a sit down master class I’m gonna watch,, Eva time
You gents are in the ballpark but not quite ready for Texas prime time. Pepper 1st spice on. Period. No exceptions. Then salt or whatever spice combo you like. And you can hurry up cooking these. Lots of great brisket places get behind and crank their pits up to 300-350°. Most people never know the difference. Rest is the most important thing if you have produced a good brisket. Lots of places like Goldee’s, Cattlack, other fantastic cooks rest 5-10 hrs at approximately 140° in ovens. The longer you’re going to rest the more seasoning you need to start with. 10 hr rest will saturate bark w/tallow naturally. What was too salty at 4 hrs is now bland. Only way to know is to get out there and cook em. What you love may disgust these guys and visa versa. Long as you get over 200° you’ll probably have a pretty tasty dinner.
I absolutely nailed my last brisket, thanks to your tips
Sure was nice not having to listening to Tyler. Like, Like, Like, Like
if I go to a guys house and he is trimming his brisket with scissors...im out
Mark is wearing a Freedom Factory hat! Hell yea brother! I hope to see you making food for those guys in Bradenton some time!
I’m trying to make that happen. Just need some connections!!
@@SwineLifeBBQ good luck man!
I don't ever inject my meats before putting them on the smoker as a personal preference, but the point made about the added water in an injection making the cook take longer really makes sense. Thank you for all of the great information.
Lincoln Riley needs to watch this.
The first thing I thought was, how long would a vegan last with these guys. Secondly I thought, these two are the airline pilots of brisket cooking. Thirdly, I like these guys, I would pay them to cook my briskets!
That's a clapper, oh my days 😂🎉
I'd love to see a brisket video like this using a drum smoker. Oklahoma Joe, UDS, etc. I found this very helpful and interesting
Texan here. I like the cook and commentary, buts let’s get real, y’all aren’t Texan, and Hickory stops at pork. We keep it simple. Manage the fire 99% of the time and this is most important part. You smoke a brisket right and flavored rubs are irrelevant and taste like shit compared to salt and pepper.
Mississippian here...I must have missed you there that day. Glad you got to try the brisket though. Also notice this video is brisket basics, not PERFECT BRISKET. You may want to try some different rubs if your "flavored rubs" taste like shit, that aint normal.
Is that a cleetus Freedom Factory hat??? Lol I love it
You got it!
Glad to see brother Malcolm releasing this video. Been wanting to try a brisket so I’m
Excited to watch this video.
BRISKET LOOKS DELICIOUS😋MALCOLM AND MARK,KEEP UP THE GREAT BBQ👍👍
I needed this video. I’ve more or less mastered every meat except brisket, thanks to your teaching style. Brisket has always been that one that I can’t get right.
I really appreciate how
experts in the field can say that there’s no set time and you know when you know.
Love your channel, my father who passed away recently, used to say. Never trust a skinny cook. Both him, me and you cheff sir love our meat and neither one of us are skinny cooks;-) Just the way we like it.
Thanks guys!! So cool to listen to two greats talk about techniques to cook great Q.
Did Mark say the burnt ends come from the flat at 23:26? I have only had them once, but thought they came from the point.
Correct. Real burnt ends come from any where on the brisket that is a little crispy. Competition burnt ends come from the point and of course viral videos always show it coming from the point.
Y’all this brisket was absolutely perfect. So freaking delicious!
The new cooking area looks awesome! "the fat in the flat, is where its at!" :D
Malcolm and Mark, you guys rocked the brisket. I have a MasterBuilt 1050 and have found the sweet spot for brisket and baby backs. Both took practice! Thanks for the detailed description of each step.
Love a good Malcolm brisket video
Great video, I watched it while having a cocktail learning, and also salivating for when I do a 18 hr cook on my traeger and rest for 6 hrs……i did a brisket a while ago and only rested an hour……not going to do that again. Thanks for the tips, love it!!! I’m going to start my next brisket at 4pm on saturday, cook it for 18 hours (with a wrap) or so to 205 and rest that beast for 6 hours……can’t wait!
Good job on the Freedom factory cap :p
Good to see Mark from Swine Life.
Nice to finally see a new Out The Smoke video
When the Babe Ruth and Mickey Mantle of the BBQ world host a show...
Thank you boys .
I like how you subtly put some competition tips in there. Now you guys need to do the same for the other 3 meats and make the same length video or just do a series on how to do competition bbq. I like hearing the differences you guys do and then mixing them together
Looks mighty fine gentleman great video!!!
I’m sure this takes more effort, but I really hope we get more of these long-form videos in the future. Pork shoulder, whole hog, and ribs would be great places to start.
Clap Dem Brisket Cheeks
This would be a great idea for the channel teaching about different cooking techniques etc. even tho his videos already inherently do that
Best long form brisket video I have ever seen. Most videos just show the cook, but the knowledge you shared was invaluable. I use Prime Beef on all my beef cooks, and I think that tallow can make a choice brisket as tender as prime. Thanks
Thank you allot of great information that a common man never thinks of.
Hello Malcom, my name is Yordanos from Dallas, Tx. Can you smoke a brisket a week in advance and put it in freezer? Thank you!
I use a drum smoker here in Australia (exactly the same as a Gateway drum) and my briskets cook in around 5-6hrs. Some great tips and I hope I can use a stick burner one day.
This is an awesome and educational video, I’ve cooked briskets before and had them turned out well but I feel that bbq you can constantly learn and you two gentlemen are experts in the field so all of us can continue to learn every time you create a video for the rest of us!! Thank you for continuing to put out A+ content!!!
Nice meeting you in Kroger today Mark! New sub here!
So much great brisket knowledge. This was amazing.
Great tips, fellas! I know when I come to this channel I'm going to get the best information with no frills or any other bells and whistles. Thanks for all y'all do!
Oh man! Been waiting for this one!
Why do people say smoking briskets is hard? If you go on TH-cam, you can find a hundred different ways to smoke a brisket. For something to be difficult, there can only be a few, or possible, one way to do it. And if you don't do it exactly that one way, you will screw it up. Sure, you can screw up anything. Some people can't scramble eggs. But let's stop making it seem like smoking a brisket is rocket science.
Go ahead at 1 hour to the end of the cook, for your glazing. Like brown sugar ect. Wrap it and finish cooking it 30 min to a hour That way when you cut it up and bag it up, the other seasoning will go threw the meat threw and threw
My man supporting Cleetus with the Ff factory hat. Awesome video guys
Thanks!
Anybody know what the total cook time was on this brisket?
A little over 8 hours not counting the rest.
Thanks for being honest about how adding tallow doesn’t necessarily mean more moisture or flavor.
If you watch any video remember they're selling products ribs and brisket are 2.99 by me if I added everyone rubs and brisket mops ur barbaque will cost a fortune
You two are awesome!
Dude, I'm lost with smoking this brisket flat. It's doin all kinds of strange shit that ain't usually how a brisky goes. sighhh
Awesome pro tips Malcolm. I'm new to smoking. I have a PK360. It woukd be great if you woukd do a show where you discuss heat management.
Came across your channel! Great content! New subscribers! Thanks for sharing! 👌👍
Pellet Smoker(Vertical/Cabinet Style) 225f fat side up. If you do fat side down its a much dryer result. use the water tray!
Your best video ever!
It truly is the best video yet
Malcom, I have been collecting your videos and recipes for years and you are awesome. I need to smoke a couple briskets for a family reunion and have to transport them one day before we eat so what do you suggest as far as how to keep them in good shape say if I start them on Wednesday morning , and leave for the event Thursday morning to be ready to chow down Friday night??
Thanks buddy
Malcom what do you thing about cooking on a char grilled Gravity Fed 980 ?
Love all of your videos! They have helped me learn so much.
Thanks Bob
I was thinking I might make a barbecue brisket one day but good Lord that looks difficult to do it right
Mark repping the freedom factory! 🔥
Of all the brisket “how to’s”, this is the best and most informative.
Ok. Smoking in doors ? I'd like to see your new indoor ( it seems ) Kitchen. This place looks AWESOME. But where does the Smoke go >?
hell yea outlaw pits!
Love how you guys put this video together...I have been cooking briskets for years...had something happen the other day that I never experienced before. I had about 12 briskets on...they all probed butter tender and reached temps but there were 3 briskets where the fat didn't render very well and we were doing a catering job so we really needed them all. Any idea why this might have happened?
Thanks !
A couple of things to think about. Fattier briskets can go longer without wrapping. The can spend more time in the stall to help render the fat. But Fat cooks faster than the meat actually does so that is the issue. Sometimes you are going to have fat not render if it is larger portions or solid fat between the flat and point. Of course you can always take them further and allow a longer rest and this will help too.
If you let it rest 8 hours, do you warm it back up or serve it cold? Seems like it would only be Luke warm after 8 hours. Thanks in advance.
Greetings from MIssissippi. Looks wonderful Sir. Be sure those coals are white ash before meat goes on. Otherwise there is a good chance you might have a subtle coal taste
For doneness I use my probe like that but the feel for me is like stabbing a butter knife into peanut butter specifically! No softer or harder.
Love the freedom factory hat. Also, great information.
Wow what a great show so informative… love it 😎👍🍺
Love ya work mal. But i,m not to sure about brisket. I personaly hate the taste of burnt anything. Most of the briskets i see here on youtube look like carcoal. Does the meat inside the burnt crust taste burnt?
These two have really great products. Been using Killer Hoggs for years
Mississippi grit mississippi grind are super delicious too.
Please remake video using Bill Gates meat. UN is mandating US cut meat back 90% oh yeah no smokers either so maybe use the cattle prod to cook it