This was one of the best brisket shorts because it includes all the info needed temps and times and cuts etc. all in under a minute. I really appreciate it and will save this video
Start probing for tenderness at 190. I actually took a brisket off at 190 because it probed easily and let it rest for 2 hours and it was the best brisket I ever smoked. If I left it on until 203 it would of dried out. Each brisket is different.
I remember the first time I ever had brisket. It changed my life. It was blizzard just outside of Boston and I found a spot to park outside of a nice grocery store that also sold prepared foods. I gave some brisket to my dog and she went bananas over it.
The only trim that gets discarded is the gray colored meat. The rest of the meat and fat get used for ground brisket burgers and tallow. I will make a video on how I use the trimmings 🙌🏻🍻
The only difference to my brisket is I finish in the gas oven once I hit the stall for about an hour and wrap it. No sense in wasting money on wood/pellets when the smoke can no longer reach the brisket. It also makes it super easy to rest; just shut the oven off, leave the door closed, and let it trickle down to 150 or so for the slice.
Would love to see more smoke ring but other than that . Perfect , good job on coming back with the seasoning . It’s a big piece of meat it can take a lot of seasoning .
❤ KETCHUP BINDER ! TRUST ME. THE BEST YOU WILL EVER EAT. YOU WILL NOT KNOW IT WAS KETCHUP THAT MADE ALL THAT JUICY FLAVOR. MY PAWPAW TAUGHT THIS. WAY BACK IN TIMES OF OLE. 😂❤
I’m trying to convince my parents to get a smoker and brisket and everything so I can make brisket for Christmas dinner then I can also make even better steaks and stuff
The best are Venom Steel. They're expensive until you realize how durable they are compared to the thinner ones. Lowes is where I normally purchase Venom Steel gloves.
I agree with the ease after the heavy trim but I can't cut that much good meat off thinner pieces. Seems sacrilegious to me. I've smoked thousands and would rather do a good 1/4 inch trim and eat those burnt ends and slice the rest. Great video though. Cheers from Tx
I get that too! If that’s what you like, do it! I do use these trimmings for burgers, which is next level, if you haven’t done that! At the end of the day, I’m not eating your brisket, so do it how you like it, brother. 🙌🏻 Smoke on and thanks for the kind words. 🍻
I don’t care about a smoke ring. It looks cool but doesn’t actually add any flavor to the meat. I usually go no binder but like mixing it up from time to time to see if I notice a difference. I never do 🤣
Haha! Man, aint that the truth. I’m filming a Walmart Choice Brisket Challenge this week, see if we can smoke a choice brisket and have it turn out in the same arena as a prime, just to save money on meat prices!
It’s used to bind the seasoning on the brisket so it doesn’t fall off the mustard doesn’t change the flavor you can use olive oil to if you don’t want mustard on it
Better get your eyes checked, son. Lots of brisket left there. I cut off the pieces that will end up burning. I use the trimmings for the best burgers ever. 🤌🏻🤌🏻
Yeah you have to trim the fat off and the bottom to about a quarter inch or you’ll definitely burn the brisket before it’s done cooking right. That’s why you buy about 2 lbs over what your trying to actually eat. Come on newbie 😂
Haha. What about the flat wasn't hitting for you? If anything, I was most disappointed in not trimming the deckle fat better. I had some of that not render down.
@@thekettleloft That definitely is true and we've all been there. Let's be honest tho, when you didn't just pull a piece of the flat and do any hang or pull tests I knew. Been there too tho. The rest looked awesome. I love your content
@@thekettleloft there was no smoke ring to be seen homie, I can find better looking briskets at mom and pop bbq shops in the rural South Carolina where I’m from. Looks juicy but doesn’t look like it has that Smokey flavor we look for.
@@maxherrlin241 you do know the smoke ring does not affect smoke flavor at all, right? Its purely an aesthetic thing. I appreciate your effort but it’s obvious you haven’t cooked much BBQ yourself. This brisket was plenty smokey. Cheers 🍻🍻
@@thekettleloft a smoke ring quite literally means how much of the Smokey flavor has penetrated the meat, idk what y’all Yankees think you know but you’re wrong 😂
This is way too much trimming for a backyard brisket. You just did a competition trim on that thing. Finished product looks awesome but I would have left almost everything besides the deckle and top of the mohawk. That shit will render down just fine on a long smoke
Good video until you said rest down to 160° and slice.... Are you absolutely crazy? You overnight rest that baby for 10 hours minimum If you want a real brisket. It ALL in the rest!!!!!!
Haha. I hear ya but most people can’t wait an hour. I’m trying to break the “1 hour rest lie” and trying to get people to wait until its a decent temperature for slicing. And most people don’t have the equipment to overnight rest. I do agree that a longer rest is best! 🙌🏻🍻
@@thekettleloft Well maybe. Most residential ovens will get down to 170° and that's perfect for holding an overnight brisket.. Most backyard cooks are also working off of a pellet smoker which most can get down even lower than that ( 150°-160°). Just have to stay above 140° to stay safe. Longer the better. I've held briskets up to 18 hours in an oven at 170°. Delish!!!
It was but smoke ring doesn’t change flavor or actually make the meat any better. Its just something people like to make a big deal for no real reason 😂 Cheers, brother! 🙌🏻🍻
@@thekettleloft absolutely 👍🏼 I agree it doesn’t make too much of a difference, however I do notice the absence of the binder when I don’t use it and for particular rubs I find a binder will taint the flavour slightly.. so to me, it’s kind of like, why bother? Unless you’re using a large ingredient of some kind and it’s having trouble sticking? I don’t know about that haha
@chudsbbq talks about noticing a binder prevents smoke flavor from getting on the meat but my palate isn’t that refined to notice 🤣🤣 But it makes sense
Man I’ve watched about 20 of these and it’s all just recycled Aaron Franklin video in their own videos. Literally they all use the same bullet points and even the lingo. It’s sad. Now his recipe is the best but don’t act like this is your recipe. Cause it’s not. At least give the man credit
And this is why I'd never smoke meat. Started with a 50 pound pc of meat cut it all up to a 5 pound pc lol I just don't get it. And I bet that thing a 100 plus dollars
I used the trimmings and turned into the best ground beef for the best burgers of your life. Not to mention I got to enjoy a delicious brisket! Win win! 🙌🏻🍻
@@thekettleloft yeah that's awesome and sounds good. I've just never really got into smoking meats and all that jazz. I know ppl get really good at it but and it looks good I just couldn't do it . I cook alot of stir fry stuff that's what I'm into
@@robertmount1379 you can do it, brother. A $120 weber kettle from a big box store and you can do it. I’m going to be posting more long form videos showing you exactly how to do it.
You don’t need to trim it at all but if you want the best result, you need to trim, plain and simple. The top BBQ joints in the US do it this way. Trim however much you want, I’m not eating it, so cook it how you like it and I will cook it how I like it 🙌🏻🍻
Ehhhhh, way easier and cheaper, yes but taste just as good or better? I don’t know about that. Brisket is king for a reason. Pork shoulder has a place at the table for sure tho.
I loved this brisket. I wouldn’t consider this overcooked but yet again, you are the keyboard warrior, not me. Mene Gene Okerlund from the top rope with a keyboard!
No key board warriors. When there is a competition smoking brisket the only way is over cooked. All I suggested was to try not over cooking. That way you can taste the meat also not just the crust. Your brisket you eat it the way you like simple man
My mans cut a brisket off that brisket.
@jshadeproductions just getting every slice to be amazing 💅🏻 Use all of the trimmings for burgers, nothing goes to waste 🤌🏻
@@thekettleloft real
You can also make tallow with the brisket
Pour that rendered fat back on for pure bliss
This was one of the best brisket shorts because it includes all the info needed temps and times and cuts etc. all in under a minute. I really appreciate it and will save this video
From a brisket to a steak in less than 5 minutes that's the new name of the video
I made a brisket last Christmas and I forgot to trim so the ends were burnt but I won't forget thanks for the tips cheers
Right on! Sounds like its time for another brisket! 🙌🏻🍻
@@thekettleloft😊😊
Best video in history. WELL DONE 👍🏾
Texas here.
Yee-haw!
Let's eat!
That is a kickass trim, so you know it’s gonna be good
Goooood job the flat had juice
Start probing for tenderness at 190. I actually took a brisket off at 190 because it probed easily and let it rest for 2 hours and it was the best brisket I ever smoked. If I left it on until 203 it would of dried out. Each brisket is different.
Beautiful
Thanks, fam! 🙌🏻🍻
All the haters came from far and wide, with their tongs in there hands only bringing sides. THAT BRISKET LOOK GOOOOD!!
This man gets it! Appreciate that, brother! 🙌🏻🍻
I lost it at aerodynamic 😂😂😂
Hahaha. It's a thing! It's important for a good smoke. Cheers!
Looks amazingly tasty.
Appreciate you, boss
I dont trim at all lol, theres really no wrong way to do it just do it the way you like it
This is exactly right. Make it how u like it
I remember the first time I ever had brisket. It changed my life. It was blizzard just outside of Boston and I found a spot to park outside of a nice grocery store that also sold prepared foods. I gave some brisket to my dog and she went bananas over it.
Hopefully you made sausage with those trimmings! Looks good.
I always go for burgers! I ground up the fat and the meat. I need to make sausage with it sometime tho 🙌🏻🍻
Back on the grill until 200 and what degrees?
Aerodynamic, are you going to fly it or eat it?
We want that smoke to roll over the brisket like its a got dang NASCAR. AERODYNAMICS! Cheers!
😂😂😂
Or you heard that in an Aaron Franklin video and just used it here
1855 is some of the best beef I’ve ever had
soft brisket
warm brisket
little ball of herbs
happy brisket
sleepy brisket
pat pat pat
The Butchers cut is the best hands down..the point cut-ask for that
Ohweeee❤️❤️❤️❤️
Thank you! 🙌🏻🍻
Does have to be in butcher papers or foil will work too?
Foil works too, that's all I use
I'm not bitching but I am curious as to what percentage of the original cut was trimmed and discarded? I've never seen that cut here in the UK.
The only trim that gets discarded is the gray colored meat. The rest of the meat and fat get used for ground brisket burgers and tallow. I will make a video on how I use the trimmings 🙌🏻🍻
can i cook it like this in an oven or a bbq?
The only difference to my brisket is I finish in the gas oven once I hit the stall for about an hour and wrap it. No sense in wasting money on wood/pellets when the smoke can no longer reach the brisket. It also makes it super easy to rest; just shut the oven off, leave the door closed, and let it trickle down to 150 or so for the slice.
Would love to see more smoke ring but other than that . Perfect , good job on coming back with the seasoning . It’s a big piece of meat it can take a lot of seasoning .
Appreciate that, my friend! 🙌🏻🍻
❤ KETCHUP BINDER ! TRUST ME. THE BEST YOU WILL EVER EAT. YOU WILL NOT KNOW IT WAS KETCHUP THAT MADE ALL THAT JUICY FLAVOR. MY PAWPAW TAUGHT THIS. WAY BACK IN TIMES OF OLE. 😂❤
I’m trying to convince my parents to get a smoker and brisket and everything so I can make brisket for Christmas dinner then I can also make even better steaks and stuff
being from the uk i tried this in a resturant, im never eating that american dirt again lmao
Where to get the black gloves?
I bought these gloves from amazon: amzn.to/3cZnbtk
The best are Venom Steel. They're expensive until you realize how durable they are compared to the thinner ones. Lowes is where I normally purchase Venom Steel gloves.
Looks good, knows how to trim a brisket
Thanks, bro! Appreciate that!
Legit question: you put your wood directly on the coal and smoke right away?
I thought you need to wait and let the blue smoke comes out first.
Grind that trim and mix with ground beef for burgers easy money no waste
Over 8 hours u will enjoy it when u take the first bite
Definitely. This cook was around 12 hrs total. Always worth it 🙌🏻🍻
In Texas the minimum is 12hr…
I agree with the ease after the heavy trim but I can't cut that much good meat off thinner pieces. Seems sacrilegious to me. I've smoked thousands and would rather do a good 1/4 inch trim and eat those burnt ends and slice the rest. Great video though. Cheers from Tx
I get that too! If that’s what you like, do it! I do use these trimmings for burgers, which is next level, if you haven’t done that! At the end of the day, I’m not eating your brisket, so do it how you like it, brother. 🙌🏻 Smoke on and thanks for the kind words. 🍻
Good wiggle.
That jiggie jiggle 🙌🏻🍻
You'll get a better smoke ring if you skip the binder and go straight on with seasoning
I don’t care about a smoke ring. It looks cool but doesn’t actually add any flavor to the meat. I usually go no binder but like mixing it up from time to time to see if I notice a difference. I never do 🤣
Never heard of the binder being the issue, usually because the bark wasn’t developed due to high moisture, but still looks bomb
That could be alot more aerodynamic
Always room for improvement. That’s life, brother. 🙌🏻🍻
Only criticism is you didn’t have a pan to catch the dripping but what do I know I definitely am no pit master
Yeah, I forgot it on this one. Usually have it in there, thought I had some but was out. Life goes on. Cheers! 🍻
Did you just put only pepper on it 😭
2 parts course black pepper, 1 part kosher salt and 1/2 part garlic powder 🙌🏻🍻
Do you suppose to let the mustard for a few hours or yu don’t have to
You don’t have to let the mustard sit and I wouldn’t recommend it. Its not for flavor but just for the seasoning to have something to stick to.
the the middle part of the video the brisket looked like a moonstone
Is that good or bad?
From Skyrim?
😊😊😊
Need a smoke ring on that dawg
If a centimeter was a smok ring.... you won!
What meat?
At beef prices today you better be eating every bit you have. LMBO $150 briskets.
Haha! Man, aint that the truth. I’m filming a Walmart Choice Brisket Challenge this week, see if we can smoke a choice brisket and have it turn out in the same arena as a prime, just to save money on meat prices!
@@thekettleloftI just got a 14 lbs prime brisket for $60 at Costco
@@Premovatoyeah, it’s over a year later bruh. Prices have come wayyyy down
@@jdub9595 now they don’t have prime so go figure bruh
@@Premovato I’m in Hawaii and I just found a 12 lb Prime for $34🤷🏼♂️
Why mustard? Is that an important ingredient or you can put on there by choice?
It’s used to bind the seasoning on the brisket so it doesn’t fall off the mustard doesn’t change the flavor you can use olive oil to if you don’t want mustard on it
@@The-fat-sleeper-72 Good to know👍
Dukes mayo is a great binder on brisket!
What you do with all those fat trimming?
My mom fries them in oil before cooking plov, but if you dont remove them, it will ruin whole meal
No smoke ring?
When I smoked it it didn’t reach 200 but it was hovering over 170 and once I cooked it it was over cooked( I used butchers paper)
Where’s the smoke ring?
Huh!
You just cut half the damn thing off
Better get your eyes checked, son. Lots of brisket left there. I cut off the pieces that will end up burning. I use the trimmings for the best burgers ever. 🤌🏻🤌🏻
@@thekettleloft make video of the burgers out of the trimmings
You got it, brother. I will make that video this month. I will try to message u when I upload it
Yeah you have to trim the fat off and the bottom to about a quarter inch or you’ll definitely burn the brisket before it’s done cooking right. That’s why you buy about 2 lbs over what your trying to actually eat. Come on newbie 😂
Dude you over trimmed it and over cooked it.
Homie took 2-3 pounds off 😂😭
$ 200 + And that's what's left??? I know...I knoww... Looks delicious
Nah, this one wasn’t even close to $200. This was a $75 prime brisket. Worth every penny 🙌🏻🍻
Dont see a smoke ring
Its not there, but smoke ring doesn’t affect flavor. I like it for presentation purposes but I don’t worry if it is the there
Amazing job however lets be real my guy... that flat looks like it wasnt hittin the way you wanted it 🙃
Haha. What about the flat wasn't hitting for you? If anything, I was most disappointed in not trimming the deckle fat better. I had some of that not render down.
@@thekettleloft That definitely is true and we've all been there. Let's be honest tho, when you didn't just pull a piece of the flat and do any hang or pull tests I knew. Been there too tho. The rest looked awesome. I love your content
@@Lostinthesauces thanks, man! 🙌🏻🍻
Where da smoke ring, son?
Do a quick google on if a smoke ring affects flavor. I like it for presentation sake but it doesn’t add flavor 👊🏻
Keep the fat for stock and brine
I save it for tallow, ground it up to mix in with my ground venison. Nothing goes to waste 🤌🏻
I get trimming fat down so you can use it for talo, but that look d like literal pounds of meat removed 🤷♂️
Looks great but a little over trimmed in my opinion
I don't know why you have to take the silver skin off.... It's cooks so long that you wouldn't know it was there
Its up to you! Doesn’t take that much time so I do it and doesn’t hurt. I think its helps
Aerodynamic? Wtf bruhhh
You want the smoke to roll over the brisket, bruh, like a got dang NASCAR
No smoke ring.
Trimming fat is overrated. Especially if you get a good American Waygu brisket.
8 hrs I smoke mine for almost 24 hours
8 hrs to wrap, went another 4 hrs wrapped. U gotta LISTEN 👂🏻
@@thekettleloft there was no smoke ring to be seen homie, I can find better looking briskets at mom and pop bbq shops in the rural South Carolina where I’m from. Looks juicy but doesn’t look like it has that Smokey flavor we look for.
@@maxherrlin241 you do know the smoke ring does not affect smoke flavor at all, right? Its purely an aesthetic thing. I appreciate your effort but it’s obvious you haven’t cooked much BBQ yourself. This brisket was plenty smokey. Cheers 🍻🍻
@@thekettleloft a smoke ring quite literally means how much of the Smokey flavor has penetrated the meat, idk what y’all Yankees think you know but you’re wrong 😂
@@thekettleloft a smoke ring indicates more time in the smoker, therefore more time for the smoke to enter the meat
This is way too much trimming for a backyard brisket. You just did a competition trim on that thing. Finished product looks awesome but I would have left almost everything besides the deckle and top of the mohawk. That shit will render down just fine on a long smoke
Definitely more than a backyard trim but its the way I like it. To each their own and no trimmings go to waste 🙌🏻🍻
Unless your competing in cook off leave half those trimmings on.
Dude cut off all the best parts
Yep there went the juicyness & the burntends😔😔😔smh
no smoke ring
Take a google if smoke ring affects flavor and report back. Cheers!
Good job brother.
why do they always say Kosher salt?Salt is salt
Bet he used the excess meat for beef stock
Good video until you said rest down to 160° and slice.... Are you absolutely crazy? You overnight rest that baby for 10 hours minimum If you want a real brisket. It ALL in the rest!!!!!!
Haha. I hear ya but most people can’t wait an hour. I’m trying to break the “1 hour rest lie” and trying to get people to wait until its a decent temperature for slicing. And most people don’t have the equipment to overnight rest. I do agree that a longer rest is best! 🙌🏻🍻
@@thekettleloft Well maybe. Most residential ovens will get down to 170° and that's perfect for holding an overnight brisket.. Most backyard cooks are also working off of a pellet smoker which most can get down even lower than that ( 150°-160°). Just have to stay above 140° to stay safe. Longer the better. I've held briskets up to 18 hours in an oven at 170°. Delish!!!
Nabor tim's 😋 BBQ BOISE 😋 Idaho
2 LIP 💋 SMACKING LOCATIONS 🥰
Smoke ring seems a little weak
It was but smoke ring doesn’t change flavor or actually make the meat any better. Its just something people like to make a big deal for no real reason 😂 Cheers, brother! 🙌🏻🍻
Smoke ring size doesn't mean smoke flavor is better or worse.
@@christianstinespring1098 You know what's up! 🙌🍻
You trimmed off 10 lbs
Not quite but I bet your ability to over estimate size comes in handy for other areas of life
@@thekettleloft bruh💀 "I have a 8 incher" but lil dude gots a 4 incher 4.5 max💀
@@dixonyurras7274 🤣😂🤣
Why
Because its awesome
You don’t need a binder.
I agree! Never said you did. Sometimes I do, sometimes I don’t. I’ve noticed it doesn’t change much. 🤷🏻♂️ Cheers! 🙌🏻🍻
@@thekettleloft absolutely 👍🏼 I agree it doesn’t make too much of a difference, however I do notice the absence of the binder when I don’t use it and for particular rubs I find a binder will taint the flavour slightly.. so to me, it’s kind of like, why bother? Unless you’re using a large ingredient of some kind and it’s having trouble sticking? I don’t know about that haha
@chudsbbq talks about noticing a binder prevents smoke flavor from getting on the meat but my palate isn’t that refined to notice 🤣🤣 But it makes sense
@@thekettleloft yes!! Lol we all have room for improvement, but that’s why I love it.. we can always get better 👌🏼 nice video man 🤤😁
I prefer a binder it the rub I use is weird and falls of easy
You never remove fat from beef
You took 1/3 of the meat out. Someone in another planet curling in the shower “ 😣😭
Finally someone knows how to cook meat , done
Appreciate that, boss! 🙌🏻🍻
🫡🧑🏻🍳
That was a pretty aggressive trim job lost a lot of good meat😢
He uses the trim to grind up some burger meat and sausages. None of it is wasted, and the end product is evenly shaped for even cooking throughout.
How to turn a 22 lb brisket into a 10 lb brisket, aerodynamic? Really?
Man I’ve watched about 20 of these and it’s all just recycled Aaron Franklin video in their own videos. Literally they all use the same bullet points and even the lingo. It’s sad. Now his recipe is the best but don’t act like this is your recipe. Cause it’s not. At least give the man credit
And this is why I'd never smoke meat. Started with a 50 pound pc of meat cut it all up to a 5 pound pc lol I just don't get it. And I bet that thing a 100 plus dollars
I used the trimmings and turned into the best ground beef for the best burgers of your life. Not to mention I got to enjoy a delicious brisket! Win win! 🙌🏻🍻
@@thekettleloft yeah that's awesome and sounds good. I've just never really got into smoking meats and all that jazz. I know ppl get really good at it but and it looks good I just couldn't do it . I cook alot of stir fry stuff that's what I'm into
@@robertmount1379 you can do it, brother. A $120 weber kettle from a big box store and you can do it. I’m going to be posting more long form videos showing you exactly how to do it.
When you think it's done...wrap it and put it in an ice chest for a couple of hours....trust me.
That shit look grey😂😂💀
Thats too much trimming don't tell people to do all that you need at least a quarter inch of fat covering the brisket
You don’t need to trim it at all but if you want the best result, you need to trim, plain and simple. The top BBQ joints in the US do it this way. Trim however much you want, I’m not eating it, so cook it how you like it and I will cook it how I like it 🙌🏻🍻
Too much work, pork shoulder is a million times cheaper and taste just as good and arguably better.
Ehhhhh, way easier and cheaper, yes but taste just as good or better? I don’t know about that. Brisket is king for a reason. Pork shoulder has a place at the table for sure tho.
You lost me at "mustard binder"
Take it or leave it. Most of the times I don’t do a binder. Fun to change it up and see it I notice a difference. I never do. Haha. Cheers! 🍻
In Kansas City we use mustard on basically everything. You ought to try it.
You can’t even taste the mustard
You lost me at mustard…
All you doing is cutting down the cook time and the flavor
Lol..... nope
Need more.smoke...no ring... amateur...
And u dropped $150.00.... waste
Lol. 1.) it was only $75. 2.) google if smoke ring affects flavor and report back. 🤡😘
Try to stop over cooking your brisket. You might like it more
I loved this brisket. I wouldn’t consider this overcooked but yet again, you are the keyboard warrior, not me. Mene Gene Okerlund from the top rope with a keyboard!
No key board warriors. When there is a competition smoking brisket the only way is over cooked. All I suggested was to try not over cooking. That way you can taste the meat also not just the crust. Your brisket you eat it the way you like simple man
What temp do you consider not overcooked?