I Finally Nailed The PERFECT Texas Brisket | Kosmos Q
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- čas přidán 16. 06. 2020
- I Finally Nailed The Perfect Texas Brisket | Kosmos Q Over the years I've cooked many different kinds of brisket recipes...But none of them are as challenging as the Texas Brisket. I'm always trying to work on my technique starting from the perfect brisket trim all the way through to the perfect internal temperature and I have to say this one is my best yet! I bent the rules just a little bit and added some of my award-winning Reserve Blend Brisket Injection and it really put this one over the top! If you're ready to master the art of the Texas Brisket, pay close attention and fire up the smoker!
Ingredients:
1 - Packer Brisket
Salt and Coarse Grind Black Pepper
Kosmos Reserve Blend Brisket Injection
Kosmos Moisture Magic Injection
Peach or Pink Butcher Paper
Royal Oak Charcoal
Recipe:
Step 1 - Lightly Trim your brisket and make it as aerodynamic as possible.
Step 2 - Blend the powders and add water to your injection solution and inject the meat liberally!
Step 3 - Lightly pat the meat dry and soak up excess injection and season one or both sides with Salt and Pepper
Step 4 - Light your smoker and set the temperature to 225 Degrees F
Step 5 - Place your brisket on the smoker fat side up for 6-8 hours or until the bark is fully developed.
Step 6 - Wrap your brisket in your peach or pink butcher paper and place it back on the smoker fat side up.
Step 7 - Paying close attention to the temperature and the tenderness, pull the brisket off of the smoker once it reaches 200-203 Degrees F and let it rest on the counter for 30 minutes.
Step 8 - Wrap the brisket in saran wrap as tightly as you can manage and place it in a warm oven and let it rest for at least an hour.
Step 9 - If you managed to wait the whole hour its time to break the thing open and taste the buttery melty tender goodness you've created!
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WATCH NEXT ► • HOW TO smoke BRISKET ...
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#KosmosQ #Brisket #BBQ - Jak na to + styl
Here is another hardcore "Texas brisket" for you. Haters will say its photoshop. czcams.com/video/8BFwuQFAQ44/video.html
Got a early father's day present and it was kosmo spg. Couldn't wait put in hand and I tell ya it's amazing. Goin try brisket this Sunday
Love it man, keep it up!
How does this work on the drum? I know BTU's are BTU's. But what would you do? I like to spin to win on my drum.
Kosmo- what are your thoughts on separating the flat from the point prior to cooking? Remove all the fat for complete rub coverage, and not wrapping for maximal barkage?
Gordon Ramsey can suck it!! Kosmo is the man. That’s one bad ass brisket hoss.
Just wanted to say, I incorporated that secret today on my brisket and it is by far the best product I've ever made, hands down. I did it a little differently though. I pulled it at 201°, unwrapped the butcher paper and tented loosely for 15 mins, then wrapped it tightly again with the same butcher paper, wrapped in plastic wrap, wrapped in towel and put in the cooler to rest for 7 hrs, it was still hot. I was never able to replicate that moist shine they got at places like Blacks BBQ or Franklin BBQ.. Until now. This was using a choice brisket from Walmart.
Congrats Andrew Anaya.
The wrap works amazing. I’ve done a bunch of briskets and they turn out amazing . But the wrap was a game changer when it came to making the brisket more juicy and moist . 👍🏻
I have been binge watching your videos for a month now. They have inspired me to start smoking meats. I wanted to thank you for the inspiration and the amazing videos full of instructions!
That Brisket look's awesome Darian! Can't go wrong with the Reserve Brisket Injection great stuff!
Very nice! From one Okie to another, thanks for the wrapping tip!
Thank you Kosmos for all the great tips and videos. Getting ready to do my first Brisket!
Kosmo, thank you so much for sharing your time and posting such awesome BBQ videos. I hope the break is temporary, but if not blessings to you and you family. I felt like you pulled back the curtain and shared a genuine part of yourself. I learned a ton from you and will always be greatful. I won't say goodbye for now, but see you later😢
Thanks for the tips! Can't wait to put them to use and improve my brsiekt game. Love my 1050... Looks like I know what I'm cooking this weekend.
KILLED IT!!! i made just a point the other day...after seeing prices! used your reserve blend ijection i was floored! thx!
Man if you don’t love waking up to the smell of a smoker and a brisket then this channel isn’t for you haha
Going to do one about this size this weekend. Thanks for the heads up on the method of maintaining tenderness.
You make it look so easy. Makes me want to try one this summer.
Thanks for the tips. I followed your suggestions and nailed my best brisket today!
Thanks for the instructions and humor! We need a tour of your Beautiful home!!
Damn kosmo is killing it brisket master!!!
you killed this great video! that smoke ring!
Always enjoy your videos. Great cook and keep on keepin on
Drinking and a Grilling... my Hero!
Wow! That Brisket looked amazing! Nice smoke ring on that MasterBuilt!
Thanks man. Everyone says no one teaches there full secrets. Only a smilar way. I find that better, lets a person be guided and develop they own style. Happy fathers day!!
On my 3rd brisket yet. Love your work brother!! Thanks for sharing!
Just followed this recipe and it was the best brisket I've ever made thanks dude! It's about time I followed a CZcams video and get the results the person boasts! Again much appreciated!
Man I love it. Good Brisket video. Just received the reserve injection, and mop sauce. I'm going to cross my fingers when I cook my brisket. Keep up the good work kosmo.
I tried this method - it works great! Thanks Kosmo!
Awesome as always!❤
I’m definitely trying that with the brisket mop !
You the man Kosmo!!! Love from Australia ❤️
Damn you're like the guru of brisket I'm going to have to try it that way on my next brisket
Thanks for sharing keep the cameras rolling from Florida
Smoking a 10lb flat this weekend. Came across your channel to help refresh my memory on technique. Love your stuff. Great work!
if you want techniique look elsewere..this guy just loads up the brisket with half a box of kosher salt.. lol
Hey Kosmo, thx for the advice with plastic foil, i guess this will help alot. Keep on rockin
Good job! Informative, entertaining, and inspiring!
Great Smoke Ring!
I just got my gravity 560 a month ago. Brisket was Phenomenal and so easy. Don't miss my offset one bit. Next one I cool I go overnight as well! Soo much less trouble on that grill it's insane. Perfect cook and nice tips in this video!
I can’t wait for a primitive pit cook!!! His pits are awesome and cook great.
Trying my first 17lb brisket today so this video was perfect. I definitely don’t need as much time as I thought I did. Great video and great rubs
Just got to watch your video. The saran wrap is a fantastic trick, never would have thought of it.
I absolutely love your channel! Got me a full packer on right now. Wished I’d watched this prior to putting it on. Was debating on the injection process. Will do next go round! Thanks, and God bless! BTY, we have the exact kitchen table and chairs lol.
Thanks for the tips 👌
You are the king of brisket! I went down the rabbit hole and watched three hours of your videos...lol I have a 17 pounder on my Z Grill right now. One of your videos you wrapped in tin foil and poured the broth into the foil. This is only my 4th brisket I have done. Thank you for your videos,I am hooked on your stuff!!
appreciate you 👊🏼💥 how'd it turn out?
Brisket looked really good . I'm going to try that ..
Your a good man I’m so glad your to see the whiskey bent shirt. I’m sure Chad smiled.
This is the best technique for cooking a brisket! kudos!
Had to rewatch this video since I just got a 1050. Hopefully I will be able to try it this weekend with SPG and cowl cover! Thanks for the videos, instructions and rubs!
Imagine that! Being intoxicated before cooking! I can relate! :)
Totally dig your videos and your VIBE!!! I just ordered a couple of your rubs this week! Cant wait to try 'em!!
Thank you Garciare73
great video love the saran wrap that is the bomb i did it the other day was super
I love this channel and how you roll with the meats brother
Great vid kosmo
Thank you White Bulls BBQ
My son got me a bunch of Kosmos seasonings to try on my new RecTeq for my birthday. We had to taste them right away, but are now trying them on meat that we cook. Loving them all so far! My first ever brisket will be prepared this coming weekend!
Thank you, thank you, thank you. I followed this method and made a brisket this weekend. It was the most satisfying and rewarding cook that I have done, and the brisket was the best thing I have ever eaten. My wife and two guests could not get over how good it was. The only negative comment I would have was that the rub was too salty. The next time I will omit the kosher salt and use two parts pepper and one part Lawry's seasoning salt. Thank you again for posting this video.
I can't wait to use these tips this weekend for my first brisket cook 👍 I hear so much about your products im go8ng tobhave to find it in Canada!
Hello Kayla Butler, Check out our store locator kosmosq.com/store-locator/
Perfect score!!!!!!!
Thank you Hobie's Garage BBQ
Alright Brother, you got me....I just bought some Kosmo’s Q Hot Dirty Bird and Texas Beef, stoked to give them a try. Thanks for putting out videos for the working dude!
Definitely going to use that Saran Wrap trick today when I pull my brisket off. Got a 14 pound packer I’m throwing in the old country offset in about 12 minutes.
Never injected a brisket.
.gotta try it
as usual, another freakin awesome video from my man.....Kosmos...thank you sir..
Thank you Jim Scharba
I am a fan after this video. You being drunk @ the beginning is funny as hell. I can relate. Bbq and beer is what I like. Your a funny dude. Cheers!🍻
PEPPER!! That's why I love YOUR SPG a/c the pepper others i find too salty.Plan to do my 1st packard on a pellet grill over night,11:00p wrap around 7a
Doing a brisket on the 4th on my treager, I ordered your brisket mop and will be giving it a try.
Looking good enjoy watching
Mannnn listen.... u definitely did that and the texture is the best I have ever seen 👏🏼👏🏼👏🏼👏🏼
Thank you LA Cleveland.
Man I did 4th of July brisket like this tonight and man . Them tricks at the end made a huge difference! It was tender all the way across. Kosmo Q thanks for the tips .
Congrats Jason Rodriguez.
Kosmos I used the saran wrap and it was by far the juiciest and most tender brisket I have ever made. Thanks for the tip.
Kosmo is one of the most famous Mexican cooks on CZcams.
This is my first video of his that I've seen, I liked it very much, and now you made me like him even more with that information that I wasn't aware of.
Always good vibes brother
What an awesome cook by an awesome dude ! Thanks
Thank you BleachrcreachR.
Looking good!
Wow amazing
Sweet Job on the slab!!
Thank you Lance McCormick.
Looks amazing bro
Dan cosmos that's going to be a good addition in your backyard with all that construction. Is that going to be your new outside studio, lol all you need now is a swimming pool brother👍
Dam bro, this looks amazing!👍
That Saran Wrap trick glad to see some tricks and tips like that! 🔥
🙌
@@KosmosQ makes sense.. use butcher paper then wrap in plastic wrap..LOL..it's the butcher paper that does this..why not just use foil..
Foil will kill the bark. Butcher paper and wrap wont.
@@KosmosQ too bad it's not his original idea..tell them Kosmo
@@dkmiller8420 butcher paper or foil bud its's all a matter of preference..Let me think for a second..Snows BBQ uses what?
Great idea at the end thanks for the helpful advice. That looked absolutely delicious and tender. Looks like I'm going to the meat market now lol. You should have disclaimers before every video that says, if you're are hungry do not watch lol
I just purchased the rub combo shakers nashville hot. Garlic Parmesan and Honey bbq wing dust today. Can't wait to try them.
I get closer and closer to buy on one of those cookers every time I watch you use one. Damnit
Same process for smaller briskets?
Amazing. Thanks.
As usual..........appreciate your videos and products. I'm completely sold on the MB 1050!! The reviews on the 560 were ok, just not built as solid/heavy as the 1050 (held off). Was happy to see you actually using one....just have to find one now, lol.
Looked great loved the video
Thank you Shawn Lasswell.
You should mention that letting your brisket rest for 6hours at room temperature will help with combating the stall. I’ve had 24 hour cooks with using a brisket straight out of the fridge.
Always tuned into your channel brother and Instagram!! Good stuff!! I’ll be smoking some meatloaf on my 560!
Thank you BBBY JAY
Thanks for the video, ✌🏽
Brisket looks awesome...salt and pepper...always turns out good for me..
Wow that looks 🔥! Send me some! 😁
Used the Kosmos Brisket Injection mix and Beef Rub...Added a ton of black pepper on the fat side like you did in this video. I also use coffee on my whole brisket ...sounds nuts but tastes GREAT. Love the products. Loved the tips...I wrapped in plastic after resting and it was the best brisket I've ever done. Was a 17 lb Prime from Costco. First brisket we have enjoyed END to END. THX!
Looks delicious! I’ve got mine on the smoker now. I think your tips are working.
How was it??
I love Kosmo
Thank you American Bass.
Looks good kosmo as always 🤤
Thank you Amaral TV
I have a PIT BOSS that I bought 2 years ago and I will ENDORSE it anytime.. Cook's meat so TENDER and I bought KOSMOS SPICES and I will ENDORSE THEM to... Between the Grill and Spices I'M cooking on A WHOLE NEW LEVEL. 🤘🤘🤘🤘🤘🤘❤️❤️❤️❤️💯💯💯💯💯
Thank you Eddie Thompson.
I’m stopped by Tuesday morning at the store to come for a visit hoping to see you and you were Mia but got some wing rubs for my CZcams channel can’t wait to try them
Do a collab vid
U cut the sleeves off! So cool! 😂🤣
Just woke up at the same time as you today to put the brisket in the smoker. I died when you said "technically im getting old" lmao
Phenomenal 👌🏽
Just finished this exact cook on the 560. Used cow cover and Texas beef. But it was so tender I ended up chopping the flat. It was outstandinger than hell
Congrats Kyle Wright.
FYI to everybody if you don't buy kosmos rubs you should. They are the best on the market. Texas beef with some cow cover hot just makes a different kind of steak
Thank you jablonowskibrandon
solid editing. well done
Thank you Aaron Medoff.
I use the smaller briskets only because there are only two of us and it would be way too much and end up wasted. I take it off the smoker at 165F and wrap in tin foil. Before closing the foil I will add about a half cup of red wine and on top of the brisket I will add a cut up onion that has sat in a little olive oil and seasonings. As it cooks the onion will render its own juices that helps tenderize the brisket and also add additional taste. When it reaches around 200F I will take it off the smoker and just let it set in the foil and wine and onion. Then it is cutting and eating time.
Hope you shared some with the crew!!
You got me with that modelo😎