Easy Smoked Brisket Recipe | How To Smoke A Beef Brisket with Malcom Reed and HowToBBQRight.com
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- čas přidán 16. 06. 2024
- For the full recipe, visit: howtobbqright.com/blog/?p=1955
For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit: www.killerhogs.com/shop.html
Easy Smoked Brisket Recipe
How To Smoke A Beef Brisket with Malcom Reed and HowToBBQRight.com
I've done brisket recipes and videos for competition brisket but this one is a recipe for the best "eating" brisket you can cook.
Start with a 12-14lb whole brisket. We're not injecting or marinating this beef brisket, so it needs a good dose of seasonings. I start with Butcher BBQ's Steak and Brisket Rub (you can order this rub here: www.killerhogs.com/shop.html ) But you can substitute any seasoning here even Salt, Pepper, Garlic will work.
Next I apply my barbecue rub, The BBQ Rub. (you can order this rub here: www.killerhogs.com/shop.html ) Once you have a good coat all over the brisket you then want to give a layer of seasoning is Montreal Steak Seasoning by McCormick to create texture.
I'm cooking this brisket fat side up the entire time and the temp holding steady at 250 degrees. For smoke I use a few chunks of pecan and cherry wood. After 4 ½ hours it's time to take a look.
I don't go by internal temperature at this point. What is important is the color on the outside. It should be dark but not burnt. Once the color is right on the outside, I wrap the beef brisket in aluminum foil. Then carefully place the smoked brisket back on the cooker to finish.
The temp should be holding steady at 250 for the remainder of the beef brisket cook and it's probably going to take about 4 more hours. Typically a 14lb brisket takes me 9 hrs to slow-smoke at 250.
This is where the internal temperature becomes crucial. Brisket needs to get to 198 degrees in the thickest part of the flat. Once I see 198 in the brisket flat, it's time to get it off the heat. Open up the foil and let the steam escape for 5 minutes, then cover it loosely and let it rest for at least 2 hours.
After the 2 hour rest you are ready to eat your slow-smoked beef brisket!
For more smoked recipes and BBQ tips visit howtobbqright.com/
And for Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit: www.killerhogs.com/shop.html - Jak na to + styl
I'm watching a 9 year video on how to fix brisket, something I have never done. The best part of your presentation is that I now have confedence to do this. When you said "I just want it to be good" I knew you were the teacher I need to listen to. Thanks
I've been in the market for smoker and consuming a huge amount of BBQ content. This guy is so far beyond other channels in terms of quality BBQ advice it's insane.
This 4th of July 2019 i had all my children (4) here of the first time in 20+ years. I built a hot smoke house last year. I watched your video on briskets over and over. I cooked following your rub coking instructions for 18 hours. As it sat for on hour on the table the entire blocked fill with a delectable aroma. It was time I nervously unwrapped it. This is my first time brisket it was wonderful. Everyone said best they ever had. Thank you for making the reunion the best ever.
I also did my first brisket, I used blackened Saskatchewan rub from Traeger, it turned out amazing
Awesome!
He had me at “I just want it to be good”
I appreciate the free education Malcom. Those briskets looked awesome.
I just followed this recipe to the T and they turned out amazing. This is the second time I’ve followed one of your recipes with the first being your ribs. All I can say is thank you for helping a rookie think he can smoke good ribs and brisket. Keep up the good work.
Looks like an awesome gift there Malcom. Thumbs up
Thank you for the distinction between competition "one bite piece of meat" and product that you can enjoy with your family.
Thanks for all the great videos Mr Reed, I just ordered some of your products to help support your passion and business. As a small business owner myself I appreciate your love for BBQ and turning it into a career
I am cooking this brisket as I speak. Thank you so much for the advice. The brisket has been on for 4 hours and it looks really good.
Been mimicking your recipes for years...ever since I bought a smoker. I really appreciate your time and expertise. So very helpful. Have a great Memorial Day weekend!
I just brought one of your knives I believe it's a brisket knife. Awesome product thank you so much for introduce me to that knife. I learned a lot from your videos you have helped me conquer my arch-enemy brisket. I am comfortable cooking brisket for other people and for my BBQ business. A true Pitmaster always shares his secrets for success to me that is the key to True Pitmaster. God bless you and God bless America keep smoking TNT BBQ.
Malcom and his lovely wife Rachelle are the real deal. I've done BBQ in my green egg for years before viewing HowToBBQRight. I made my own rubs and bought sauces.
My friend made some brisket with BBQRight rub and sauces following Malcom's method a couple of years ago. It was great so I ordered rub and sauce and now it's all I use. Thanks Malcom and Rachelle!
Malcolm, I tried your "for home version" of the brisket recipe on my Rivergrille Rancher for Thanksgiving... All I can say was that was the best brisket I ever had...
It even taste better the day after. It made the 8 hour battle with temperature control worth it. Keep the recipes flowing!
My compliments on how well organized your playlists section is. As a newbie smoker owner I love your videos, so making stuff easy to track down again is a huge help. Keep up the good work!
Malcolm, you da Maaannn. My first brisket ever on a new RecTech smoker. Followed your advice to the letter. My Thanksgiving guests went wild. I turned away for several minutes and 17 pounds of brisket vanished from the platter. This turned out soooo good. I've got no experience on the BBQ whatsovever. You not only treated me to a good meal, but instilled the confidence to try something else. Many thanks and kudoos.
I really love your videos and the ideas you have for different dishes. I took a leap and decided to make my first 3 briskets ever in my electric smoker for my mom's retirement party following this video less a couple minute changes. They were going to be the main course, so I was really nervous about it. I smoked with hickory and at the 4.5 hour mark they had the perfect color and were reading 160. I wrapped in foil for 3.5 more hours. I took them out and went to stick the meat thermometer in, but I didn't have to, it fell into the meat and read 198. Rewrapped and let sit for 30 minutes.Carved, took a bite, and oh my freaking lord it was absolutely amazing and was the hit of the party. I had one person say it was the best thing they had ever eaten, while everybody else was talking about it. Thanks for giving smoking newb's the tools to smoke right. Thinking the moinkballs will be making an appearance at the next family function, can't wait.
Bryan Graham that is awesome. Glad to hear it.
I plan to do my first brisket in my Traeger Grill tomorrow morning. I found a 15 lbs US Prime brisket at Costco. Did the minimum trim and seasoned with just salt and pepper. I plan to get up at 3 am to take it out of the frig so it will be ready to start the cook around 5 am. Can't wait to drive my neighbors crazy with the smell of smoking a brisket.
@howtobbqright is there any way to up the temperature if it's stalling too long and getting close to dinner time.
Malcolm, Thanks for your willingness to share with the BBQ community. In the past, I had struggled to be consistent with Beef Brisket even on my Big Green Egg. Now, with your tips and especially the timing of putting on the foil, I have fool-proof perfect brisket. I love cooking pork, beef, and even pizza on my BGE, but Beef Brisket using this method is my favorite. Thanks again, Stan
Doing this tomorrow ! never disappointed when I follow your instructions thanks Malcolm !
Mr. Malcolm, I started using your advice...WOW!!! I made a 13 and 15 lb. brisket for my Granddaughter's Birthday Party last weekend. those briskets were so tasty, I barely got two slices before they were gone! The 250 degree smoke, wrap at 165 internal and pull at 198 then rest has worked great for me, and it only takes me about 9 hours to smoke brisket now. Thank You Sir!!!
The first piece of meat I ever smoked was a turkey for Thanksgiving from your video. BEST turkey anyone from my family ever ate! So I tried this recipe as well. It was more than worth the wait. I cooked this at one of our summertime cookouts. Now everyone wants me to make one for their BBQ! Not gonna happen but I can't wait till Memorial Day 2017! Malcom you da man! Thanks for sharing your BBQ love
I never smoked a piece of meat in my life until two years ago. I learned from this video. I fed a crowd of 125 last summer and 70 again last week. I live in brisket country in north Texas. People tell me its the best brisket they've ever had. Last summer, my wife and I went to a world famous bbq restaurant in Kansas city and ordered their brisket and it didn't even come close! Malcom, you are my secret weapon! Thank you for saving me YEARS of trial and error to achieve this skill!
Thank you, Malcom!
-Paul Shults
Wichita Falls, Texas
The best bbq vids in you tube. I have used the rib smoking advice he gives and my wife hated ribs anywhere until I used his technique.
Straight to the point information, I love and learn so much from his videos. I used his method on grilling pork ribs and they were the best I have ever done, I'm not saying they were as good as his but my family loved them and that was the important thing. He knows so much and shares his knowledge with the world and I appreciate that. My next grilling I'm going to cook a brisket for labor day weekend and try this method as well as I can. Thanks for sharing and wish me luck.
Just cooked a 19 pound brisket on my Green Mountain Grill using your method. I expected it to take a bit longer to cook, but when I checked it 3 hours into the wrapped phase it was already hitting 199° a total of 7 1/2 hours of cook time and it was perfect. Thanks Malcom for the great recipe.
youre a true inspiration. Running my first 13pnd brisket with your rub tomorrow. KILLER HOGS FOR LIFE!!!!!!!!
Sir I followed your recipe again. Two times now and everything was perfect. Even had a guest tell me it was the best thing she ever had eaten. Thx very much, its nice to know I dont have to worry about messing up a $40 slab of meat.
I've cooked a few of your recipes and amazing every time. Thank you for sharing!
I used this recipe last week on a 7 lb flat cut. By the time the six of us finished eating, there was only about a pound of meat left over. No BBQ sauce used since the flavor of the brisket was great by itself! Thanks for the video!
Malcom, you beautiful wonderful man, I can't thank you enough for all your help in sharing these great BBQ tips, keep up the good work...
Made this exactly as your video shows. Bought a $80.00 dollar brisket and had 15 people to feed so did not want to mess it up. It turned out awesome. Great taste and incredibly tender. Thanks for the video!
Hey Malcom, following your instructions, made some of the best brisket I've ever had. Thanks for all the videos and great info!
I smoked a brisket yesterday, just like malcomb instructed. It came out perfect!!! Thanks!!
Love it. Thanks! I'm going to do this on Sunday for Easter dinner! I was worried about how to trim all the fat off of a packer brisket but now, it doesn't look like I even need to! Really appreciate you sharing this!
The absolute best brisket I have ever made. Thank you, thank you, thank you!
Thanks Malcom for all your help. 2 Jewish neighbors asked me to smoke briskets for Passover coming up next week. I did my first one in Feburary and shared it with them and they loved it.
good to hear!
Malcom, just smoked a 14 lb brisket using same method on my trager wood pellet grill, came out amazing! When you have new videos my wife and kids always want to watch, well done my friend. Keep up the great work, BTW killer hogs rub is the best, no other!
Thanks for the tips on cooking a rustic brisket. I don't do competitions, so this was perfect for getting my first backyard brisket finished to perfection.
Great video Malcolm. Just what I was looking for. Just simple straight forward video on how to make a great meal for a backyard cookout.
I have tried a few of his recipes and they are spit on. Much love from Canada. Keep them coming my friend:)
Malcom, you answered my question!! Thanks again man. These videos are great and my wife is loving my new bbq skillz!
Been smoking a long time, but never "big" meat. Doing my first full brisket tomorrow. I have watched a ton of your videos. Love your style and the knowledge you impart. Thank you.(Fingers crossed...)
As always thanks for the great info Malcom!
Glad to hear you are a pecan fan also, i live in Texas and cook with it most of the time. I've been trying to pull my briskets, shoulders and ribs when color looks right as opposed to time and you are right, that avoids getting too dark or scorched .
Appreciate the great tips
Devin Thomas
Mutts and Butts BBQ
I did my first brisket yesterday , it was amazin. Thanks for all the tips Malcolm! 👍
Tried your recipe - YOU are the boss man, thanks and keep sharing the love!
Boy would I love to be on your Christmas gift list! What a great gift! Keep up the great work!
Malcolm this is such a great video! Bring it back again as a rerun.
I want to thank you so much. My brisket turned out so juicy and tender. You are truly the man.
Thank you for this great video...i smoked my 1st brisket last Sunday. With your helpful video, i had a brisket with nice smoke ring, great color, very moist with great flavor - and most importantly, my wifey loved it. We are still having fantastic brisket sandwiches and nachos this week! BTW, i appreciate all of your videos as they have helped me cooked ribs and pork shoulder. Keep up the good work and look for my spice order shortly! Keep on smoking in the great USA!
You just confirmed how to cook brisket at a party. I am so glad that you put this video out. Now I know that I am doing it right!
Thank you sir. The New Year's brisket is in the smoker per your process. 8-hours to go and can't wait!
Used your techniques today for Easter and it was a hit. Thank you pit master Reed
Thanks for checking out the videos.
You have excellent videos and you make it where folks like me can understand completely. I have just ordered a lot of your products and looking forward to trying them out.
I trust this man. Big men know their BBQ!
Love your video's. Thanks for helping us beginners out. I found your video this past Thanksgiving when I decided to smoke a turkey. It turned out great. My family said it was the best turkey they ever had. Have since done some of your chicken with Alabama white sauce. I'm going to try a brisket for the super bowl. I bought a nice thermal works smoke thermometer. It works really well. You do a awesome job explaining and keeping things simple yet helping us turned out some great meat for the family. Thanks again and God bless!
Great Brisket video!! another spin on how to do the classic Brisket!!
Thanks brother im trying this right now with your killer hog ap, bbq and tx seasoning’s
Awesome recipe! I just finished cooking my brisket based on your instructions....nothing but the truth.
Glad it turned out for you
You sir.....are a BEAUTIFUL man! The brisket you turn out makes me hungry as hell and next week I will be making my first using your techniques and I hope to God it comes out even half as good as yours look. Food envy in full effect over here in San Diego!
Are you allowed to BBQ anything other than tofu in San Diego?
@@Rumpl4Skyn yeah man we bbq all kinds of stuff but we shine when we roast dummies for stupid comments.
@@serolfrydur How long does it take to get a nice bark on a piece of tofu? Are we still cooking for temp?
it was so so good ....its like gold
I notice that you don’t very much on your brisket recipes so I thought it’s gotta be good. I’ve been using AP and BBQ Rub for while now and I keep Montreal for ribeyes. I threw this together for birthday party and had 4.5 hours to rest it. I was told repeatedly that it was the best brisket they’d ever had. I agreed and FYI.. we are all Texans. Thank you Mr. Reed.
Hey Malcom, I faithfully use your Killer Hogs The BBQ Rub on any and all Pork Butts and Ribs slow smoked on my Weber Kettle Performer. Love It! I make a good homemade rub, but I am just 2 lazy to make it, and yours Rocks! I love this! I am putting a 7LB. Brisket on a couple hours from now. Got my Hickory and Pecan both. And I love the fact that you use foil for the "Texas Cheat".
Thanks Malcolm another great video. Man I have learned so much from you, someday I hope to shake your hand.
This turned out great for me. Thank you!
Thank you for this video I tried this out on my regal RoyalBroil king 500 pellet smoker it turned out just awesome My temperature I set it at was 231 for a little over 9 hours. It was just awesome joel Pritchard from Burlington Ontario Canada 🇨🇦
tried the brisket, turned out awesome, thanks man.
Thought I'd follow up - I cooked a brisket yesterday following your process. I couldn't find the Butcher's BBQ rub, so I used a mix of kosher salt, onion powder, and garlic powder. It turned out very, very good. The family loved it. I plan to use this method from now on. The only thing I'll change is to lighten up on the salt a little (with the salt in my homemade brisket rub, and the Montreal, I'll leave it out of the first layer). I also made burnt ends out of the point - meat candy! Thanks again for sharing your expertise Malcom.
Glad it worked out for you. Brisket Burnt Ends are the best you can feed someone in my opinion. Give em some good burnt ends and they'll follow you forever.
Awesome job favorite BBQ guy by far. Keep up the videos!
Brisket came out great! Thank you
I just bought my first smoker, its a pit boss series 4 vertical. Thank the lord for your advice. I cooked it fat down for 4 hours at 215, and it didnt get the color I wanted to. I went to your channel, and realized I didn't ruin it I just needed to up my temp from 215 to 245 and turn it over fat side up. Its looking much better, Im going to wrap it soon! THANKS!
It was over a month ago I made this and it was awesome awesome thank you for posting this
Just casually cooking 6 briskets.
It was a good day.....
Malcolm is the man!
Just another day at the office for Malcolm.
Lol
Lol
Malcom love this video partner. Nice simple and looks really good
Got my 12lb brisket the other day from my local butcher! Can't wait to get it on some smoke!!
Boy I wish I was your friend. To get one of those briskets as a gift... man I’m jealous. Lol They look delicious Malcom
I use a lot of your patterns thanks I learn a lot from you...
Thanks for the great step by step recipes I use your rib and this brisket recipe on my bradly smoker it works great. Now I just need to get a smoke ring down and I’m set. I put my brisket right in the smoker after being in the drive all night and I put mustard on it before I rubbed it, so here is hopping I bet the smoke ring this time. It is hard to get one on an electric smoker like the Bradley but I’m a gona try lol any tips would be great thanks Malcom.
Nice job. I gotta try this on my traeger.
thanks for the tips. I am new to the smoker game!!!
Great video. Thanks for sharing your great advice. Keep up the great work. :)
Excellent, as always
Love your stuff man.
Got a flat piece the other day. Throwing it on tomorrow!
nice lov your vids I use mostly all of your ways to cook
i tried your other recipe with foil wrapping at 160 f and kept it in my electric smoker it was so delic. specialy it was prime meat
That is very interesting how to cook a brisket of beef imma try this on my new smoker when I use it I know he said keep the temperature at 200 and something degrees least 250 degrees and let the meat cook real slow as he was saying for about 4 hours imma try this very good demo
thanks for doing a vidio for us guys that do it in the backyard show`s good tip`s that other pro comp cooks don`t your short and to the point clips are grate and a big help
thanks for checking them out
Never had brisket but I am now motivated to try. Thanks for sharing.
you gotta try it.
Thanks for your excellent advice!
Looks delicious!
Very helpful...thanks for the great video.
That's a nice looking brisket! I am definitely going to try your method. I used your video for smoking ribs, and I received compliments from everyone who tried them. I hope the brisket comes out as good as my ribs....your ribs. Keep up the videos. Thanks.
Glad they turned out so good for you
Hello Malcolm you have great videos and thank you for teaching us to be better grillers with the leftover juices from the brisket can you teach us to make gravy for mash potatoes. It would make a great meal. Thank You
Love your videos, listening to you has has changed my smoke game. I’m finally getting ready to smoke my first brisket, do you recommend spraying it at anytime during the cook prior to wrapping?
Great video, Cooking a Point tomorrow in this style. Thanks.
Melcome- I've seen lot of your videos and tried your ribs method came out very very good thanks on the tips now I want to try out to smoke brisket I have a professonal char griller smoker fat down or up and for how long and temperature
Nice video, as always. What a great gift, too.
Love the videos. I have cooked ribs and pork butt following your videos and tomorrow is brisket time. Thank you for the advice.
good luck on that brisket!
HowToBBQRight Malcom Reed
Brisket went great following your method. Thank you. Any suggestions on how to get a offset smoker to maintain temperature?
Wow that looks really delicious ! Yum
it was good!
How do you deal with your meat after it has been frozen? How do you re-heat the meat in the vacume seal? Awesome vide by the way enjoy all of your videos.