I Smoked Just a Brisket Flat (Surprisingly Good!!) | Chuds BBQ
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- čas přidán 23. 08. 2024
- For juicy meat with crisp bark, wrap with Reynolds Kitchens ® Butcher Paper. Find the only butcher paper with a slide cutter at Amazon and Walmart. Links below!
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Here in Texas it's easy to get a whole brisket but in other places sometimes you can only find the brisket flat, known as the brisket lean. I try out smoking just the lean side and it came it surprisingly delicious! If you can only find the flat, don't knock it and give it a try!
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Good to see you smoking some typical cuts of beef that can be found in grocery stores. Those prime cuts from premier beef retailers are great but in today's high prices are less preferable for budget minded home cooks.
Do your area sam's/Costco not carry prime brisket?
Costco has prime briskets for 3.99 a lb
@@chrisbarnes9134 Sam's in my town had it for 3.50 yesterday. Strongly considered buying every one lolol
@@ask_jeebs Sam's Club currently listing online $3.98/lb for prime, whereas Walmart showing $3.96 for select. Also Sam's is Angus beef, whereas
Costco is probably not. It might be worth to make head to head comparison.
@@CoolJay77 just check my app and yup back up to 3.98 :(
It’s been like 2 years of watching this channel, and I’m still 90% here for that damn snake in his boot 🤣
Man I am so impressed with the amount of barbecue content you pump out. Quickly becoming my go to channel for barbecue ideas!
Already my official "GO TO" channel! I predict Chuds BBQ is over 250K subscribers by New Years Day 2023...
Can’t wait for chud to achieve the sub count his quality of content deserves but it’s pretty awesome now being in on the secret that this is easily the best bbq channel in the world.
@@bigdawgsbbq2737 the guy needs a million subscribers - incredibly under rated
We have this at HEB and I love using it to practice on the cheap for $15-$20.
My family loves it and it hit 200 + probe tender in under 4 hours.
Because it cooks faster it also rested faster. 1 hr rest and were were eating in less than 6 hours from start to finish!
I literally just did this Saturday. Bought a (what I thought was) a full packer. But it turned out to be 2 flats. F me. Never had to smoke just a lean befor. Did it on my PB pro and it came out phenomenal! Used the almond pellets from knotty wood. Impressive is an understatement. Amazed myself with that cook. Thanks for the videos!
I live in Ireland and full briskets just aren't a thing. I did however pick up a brisket flat in my butchers today. So I'm delighted to have this video.
i just want to say my biggest appreciation about your videos is you don't use any music. The cooking and bbq speaks for itself, no need for stock midwestern-y music like other youtube bbq videos
I had only leans to cook for years. One day several years ago I heard from the bbq brethren that my local Costco started selling full packers. I was out of town. I asked the wife to please go buy the 4 biggest in stock. 5 years later my local Costco still stocks them. 4.99/lb is still cool with me. CHUD 4 life
Thank heavens that the Costco near me sells the whole packer brisket, flat and point. That way people can choose, lots go for the flat, the point is a bit heavy at times. Great video, thanks!
I asked my wife to get a brisket from Costco. She came home with this. Thanks to you I think we can make this work! Looks awesome!
Love to see you smoke some Al pastor tacos. Something I’ve wanted to do for a while but it’d be great to see a pro go at it first
same! Also, if using the rotisserie in the weber kettle, I'd be curious how hot he makes it. I'm not sure if it's supposed to take 20 minutes or 2 hours before you start slicing the edges off.
Growing my family would only cook these because thats all that was available. I didn’t know this was half a brisket until I was damn near an adult. Just a lean brisket is really nostalgic for me, gonna have to cook one after this!
Bradley Crockinson, rocking the white crocs. This is the best bbq channel on CZcams.
Sandwich time! With BBQ sauce and mustard slaw on Texas Toast.
This gave me an idea for brisket fried rice. Also, when making a brisket for myself, I tend to love the crispy over cooked edges combined with the soft tender center.
I always use the flat for grilled brisket tacos. Slice flat thin and grill with lawry's. (Watch out for flare ups) once grilled. Chop on for tacos with green gallos salsa. Then i only use the point for smoking
I like getting the corned beef flats around St Patrick's and smoking them. Glad to see I'm not the only who uses the butcher paper for Christmas gift wrapping. 😁
Man, you really have one of the best channels out there. Keep it up!
Always excited when I see Chuds BBQ has new video. Best BBQ channel on the interweb. Thanks for the great content! Keep it up!!!
This is what we do once or twice a month can relate. All in all love it. One really finds and adds steps to better these as they cook. I use a lot of onion powder here. Something you might try.
You make me laugh so much when I listen to your tutorials. Can't wait to cook my lean brisket that I purchased the other day. Awesome 👍👍👍
First time seeing one of your videos.
Really enjoyed, keep on keeping on brother.
Great information, attention to detail, and you don’t take everything so serious.
Thanks
Always enjoy watching your videos but I always love the part, "there is a snake in my boot" I don't know why it just cracks me up!
seeing as it's official summer time: best burgers, dogs, and sausage recipes/ideas, plus the fixins: grilled corn, grilled zucchini fries (evoo, salt, pepper, grill direct over coal till crisped but not burnt, then hit with some cheese if you want.) maybe even chicken thighs direct heat over coals. I love summer bbq season.
Bradley, nice cook. I watched one of your last whole brisket cooks a few times over and nailed a full brisket cook on my ceramic smoker! The last Flat I did, our company enjoyed it, but, it wasn't near as tender as what you just did. Great lessons for us armatures. Also love the Christmas present wrap rec for that paper! Thank you for your videos!
Dude I did the sous vide resting this past weekend and it's the most tender brisket I've ever made. Thanks!
I have done every one I've cooked since 1st trying it after seeing it here. It is the truth!
I started doing it with pork butt and love it.
What is your SV technique, time and holding temp?
@@wayne5143 Vacuum Seal bag, I have an Anova Precision, 165 holding temp until I serve it the next day. First time I did it I think I put it in the water bath at 2am and served it at 2pm the next day. Tonight, God willing I'll get it in by 1am and will serve at 5pm tomorrow. I don't know if you have seen Bradley's video but here's the link. czcams.com/video/AohVgovKI4A/video.html I pull my brisket around 204 and leave it out to cool for about 45 minutes before putting it in the bag
@@4dwyn how did the longer rest taste? 1am to 5pm (16 hrs?) Was wondering if there was a upper limit to how long a brisket can rest
That is so true. I live in North San Diego county and I rarely ever see a whole brisket, only the flat at almost all of the 'grocery stores' but, I almost always see whole briskets at Winco in my area. So Southern Cali's having difficulty finding one, try Winco.
"All my Christmas presents are wrapped in butcher paper" My man gifts bbq for Christmas👌🏽😂
Great Cook Brad! The super bright white Croc's are have me laughing so hard. All about comfort.
I bought a child's sketch paper holder from Ikea and it works like a charm. It has a little bar for ripping the paper and it doesn't weigh as much as those metal ones.
Great ad! I don't usually say that!! This is how all content creators should advertise, with actual products they use (if possible). Also, I once again request you make us some Texas style Hot Links.
I would suggest injecting some beef tallow prior to putting it on the smoker to make it a little more tender and keep it juicier combatting that less dry taste. I have had many brisket flats come out a little tuff and dry after smoking it. until I started injecting it.
The headless Pit master does it again
You say not to oversalt a brisket but I’d recommend trying a dry brine where you trim the brisket a day early and then put a bit of just salt all over it and let sit in the fridge for a day. The idea is that the salt gets absorbed into the meat so the middle part is seasoned and not so tasteless. It adds a lot to the flavor and I rub as normal.
Lol “we’re on a diet today” love you bud
Bro just called himself a backyard cook. That has to be the most humble take I have heard!!
You have the same sense of humor as eyes do’s I love it 😂😂🤙🏻
Love the channel and always enjoy seeing if there is a snake in your boot. 😁 Thanks for all the tips and ideas.
I just moved to Alabama from Texas & I could not find a full brisket at any local grocery store. Culture shock. So I’m cooking a brisket flat this weekend! Thanks!
We just moved to Alabama from the Intermountain West and I was floored that Brisket is available in every store. It has actually been really tough to find. I had never smoked anything before moving here... And was like, "hey, we're in the south now, I'm gonna learn to smoke meats". But can't find a brisket (until today, found a flat at WallyWorld) nearly anywhere.
So far I've done a turkey breast and thanks to this channel, it turned out fabulous. Now I'm gonna try the flat I found today at Walmart using his tips in this. Hoping it turns out
You need to make a video on a oyster/ spider steak…. Get to it Chud … love your vids!
that bark is gnarly
With the butcher paper and the Wagyu tallow, it’s reminiscent of Mad Scientist BBQ’s method. I actually did this same cook on accident when I needed a brisket after Costco closed. The only thing grocery stores had was either the half lean or the full lean with the point removed. I bought the full lean w/ the point removed (at $10.99 per lbs which was incredibly painful) and it turned out really well. The extra tallow was super helpful & since it was on a pellet smoker, I got a bit better bark b/c more lean meat was exposed.
I buy my brisket, picanha, tri tip, flap meat and other stuff from wild fork foods. Been buying for 4 years. I just got a 14lb choice brisket from them for $60.00. Their prime 14.5 lb brisket is $72.00. You dont always get the weight they advertise. But once its shipped they charge you the correct amount. Sometimes I got 1-2 lbs more so the amount per lb was added to the price. And sometimes it was 1/2-2lbs less. So the final cost was less. Here is a link to their briskets and some other meat. But you can go through their entire site. I have no clue how they keep those prices so low. Although maybe its because they have their own stores and farms. So maybe the costs is the same as what a meat distributor would pay before selling to someone who then sells it to stores where customers buy. wildforkfoods.com/collections/beef-and-steaks
Great video! I’m still going to ask about that stand-mixer sausage stuffing video! Mexican chorizo would also be a great one.
Bradley I really love your channel and the BBQ tutorials you put on CZcams! Keep up the great work you throw down.
BTW Great work on those pits !!!
I literally just had the thought about you doing one of these, great timing
Full packer or just the flat....the flat still has to be done well and delicious!! Who throws away the flat?????
So just the flat is A OK in my book!!! Thanks for the video!!
Used the soaked BP for fire starters. Works like a charm!! Better than fire starters.
I’ve never thought about the flat meat in chili!? New horizons
Thanks for the butcher paper tip. Great cook.
Looks delicious! Kansas sells packers like Texas does. 🔥🔥🔥
Do most Kansas BBQ joints separate the point from the flat before smoking such as I'd been told?.
@@CoolJay77 yes. Kansas City created burnt ends. The easiest way to make a ton of them at restaurants, is to separate the point from the flat. That’s why it’s done here.
We just made our spg for the flat tomorrow...thank you for the great vids....even if we cook on a pellet grill....haven't tried to even get an offset
I like your vids. No bs. This might be a game changer
I find this at my local HEB all the time and do it from time to time when I don’t want to eat a time of brisket.
I've smoked two of these now. Both times the flavor was great but the meat wasn't nearly as tender as yours. I only rested for three hours in a cooler. Do you think resting it overnight in my oven at 150 is the missing piece?
Good call on the multi purposing of the butcher paper. I sell stuff on eBay and wrap all the packages in the pink stuff.
The video titled “Texas Pitmaster Reveals all Brisket secrets” has the best looking brisket
Lean on me lol 😂. Nice 👍
Thought this would be guga style video where you dry age the brisket in cough syrup and alcohol
They sell the flats here mostly in the chain grocery stores. $9.99 a pound and up, ill stick with the packers for half that
Great video friend. Whatever raynolds paid you wasn’t enough.. that was good!
This is all i cook because i just cook brisket for my family of 4. i have an issue(due to the pellet smoker) where i overcook one side of it so i've been experimenting with trying to not do so. this brisket you did looks fantastic
And on another note. Please do a tutorial on how to package a brisket that you would seal and protect after the rest where you would deliver in a couple days. Also, once received, how would you revive it (reheat it) for best results?
Vacuum seal it. That is about all you can do. Reheat via sous vide method. So in the bag still in 160° water
Not too shabby! Overnight rest for the win!
Beautiful Video brother. Gave me some awesome idea's. Your the best. I made a brisket Benedict. Using the extra beef tallow and made a gravy with beef consomme soup. It was pretty good with a biscuit and a fried egg, covered in that gravy.
Tips for reheating brisket?!
Funny video. Think I will try locating some butcher paper today, if not, foil will have to do. I want to smoke a flat sometime after tomorrow, I work. Using a Jumbo Joe so the brisket can't be too too big. Should be fun. The day kind of flies by when I smoke something. I meant meat.
Awesome cook Brad
Great video, that lean only, looks much closer to the briskets we can get in Ireland!
Work with what you got. Wagu tallow with a choice brisket flat, along with a weber kettle slow and sear makes for a dang good time and good eating
Brave to cook just a flat last time I tried i got jerky
I was thinking the same thing about using it in chilli, eggs, ext. Or even burritos or tacos if it comes out a little too dry that's what salsas are for 😂
Thnx appreciate this. Would love to see fatty side ("second cut") only next.
Maybe include how to divide a full brisket into both lean and fat and how to seal it for future use. (you may have already done this).
Thnx regardless!
Looks good brother as always!
brad I have been watching several of your videos and all I ever see you take out to use when you unfurl your knife roll has always been just the boning knife. So all I bought is a victorinox boning knife and that is all I need for my BBQ. 😂
Great info thanks!
Try a couple small chunks of a good smoking wood beneath it to stop the pooling.
It turned out nice and juicy. "We're on diet, we're eating lean". Hilarious, that was the climax of the video.
I smoke these because it’s just me and my girl still have leftovers lol but for 15-20bucks can’t beat it.
I'd choose chuck roast before lean brisket.
The brisket lean is arriving this evening. Great timing
155°F for 8 hours? I'm surprised it doesn't dry out. My flats always dry out, I was considering resting in a restaurant pan submerged in tallow for 8 hours. I'm going to start smoking my briskets in 2 halves, just so I can pull to flats off sooner.
Now do it on the Weber kettle
I would love to see a comparison video between injecting a brisket and just a regular brisket
Great cook on that lean!
Well, that's the main way we find brisket for sale where I live at most places, but you can get the full packers in some places.
I'd definitely do a flat and make pastrami
Haha I just ordered that Reynolds Butcher Paper last week - arrived Thursday. 18" x 225'. Saw it on Jeremy's channel. Great stuff. :-)
If you can’t find parchment paper. Walmart has some in The BBQ section. Store brand. Works great
Thank you so much for your videos. It helps me out a lot. Thank you for not being just a Patron barbecuer!
I do need help with something. I have a gravity smoker. Should I do the boat method to get better bark?
Great channel. Glad I found ya.
Gangster Lean
Looks good!
If you think you’ve ruined your brisket you can almost always pressure cook it (such as the instant pot) and make chopped beef
In my humble opinion. The Picancha is waaaay cheaper, and as good as the flat on the brisket
Wooooow looks absolutely delicious
Les bbq got them oxtails prices up
So I love the video and I caught a couple of things. Did you hold it in the oven over night then do a "second cook"? What was the total time and temp?
Time to make another pastrami!
THANKS :)
Appreciate you mate!