Texas Style Smoked Brisket on Stick Burner
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- čas přidán 7. 02. 2019
- Whole Beef Brisket Recipe - smoked over wood and charcoal on a Texas-Style Stick Burner Pit
#brisket #smokedbrisket #stickburner
The best brisket I’ve experienced was cooked on a stick burner pit, and now it’s my personal mission to recreate that brisket using one of these style pits.
I use a simple mixture of equal parts Kosher Salt and Corse Ground Black Pepper along with a light coat of my Hot Bbq Rub for the seasoning but you can use your favorite rub as well.
I don’t get aggressive with the trimming on the brisket. Remove some of the thick fat that connects the flat and point and any sinew from on top of the flat. Take off any grey or discolored meat from the sides (this is just the areas exposed to more oxygen during processing). Flip the brisket over and trim the bottom layer of fat to 1/4”.
Once the pit is running at 275 degrees, place the brisket inside and maintain the fire by adding splits of wood. I used Pecan but you can use post oak, hickory, or your favorite wood just make sure it’s seasoned (has low moisture content). To keep the pit running I’ve found that the fire needs a new stick of wood every 45 minutes.
When the outside of the brisket starts turning dark, wrap the brisket in butcher paper and continue to cook. Use a probe thermometer inserted into the center of the flat to monitor internal temperature. It’s done once it gets to roughly 200 degrees internal.
To monitor the internal temp while the Brisket was cooking, I used a Thermoworks Signals - www.thermoworks.com/Signals?t...
To verify the Brisket internal temp, I used a Thermapen Mk4 - www.thermoworks.com/Thermapen...
Rest the brisket in a dry cooler for at least an hour to let the cooking process stop and ensure a juicy end product. When you’re ready to serve, slice the flat into 1/4” thick slices against the grain. For the point I go a little thicker and always cut a few burnt ends from the edges (my favorite part!)
Smoked Brisket Ingredients:
- 1 Whole Packer Brisket 13lbs avg.
- 2 Tablespoons Kosher Salt
- 2 Tablespoons Corse Ground Black Pepper
- 2 Tablespoons Killer Hogs Hot Rub
Smoked Brisket Directions:
1. Prepare offset Bbq pit for indirect cooking at 275 degrees using splits of Pecan wood for fuel. (Any style pit can be substituted just maintain 275 degrees)
2. Remove brisket from cryovac packaging and blot excess moisture with paper towel. Trim excess fat to 1/4”. Remove sinew (silver skin) from flat and any discolored meat around the edges.
3. Combine Kosher Salt and Black Pepper and liberally coat all sides of the brisket then add a light layer of Killer Hogs Hot Rub.
4. Place the brisket fat side down on the Bbq pit and smoke until the outside begins to turn dark (about 170 degrees internal).
5. Wrap the brisket in pink butchers paper and insert a probe thermometer into the thickest portion of the flat.
6. Place the brisket back on the pit and continue to cook until internal temperature reaches 202-204 degrees.
7. Rest the brisket in a dry cooler for a minimum of 1 hour before slicing.
Connect With Malcom Reed:
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Malcom's Podcast - howtobbqright.com/howtobbqrigh...
For Malcom's BBQ Supplies visit - h2qshop.com/ - Zábava
I love when he said "I wish you all were here." He is just the best.
"If you're lookin, you're not cookin." Good grilling tip to live by! Never thought of it that way.
I always respect the way you talk about your proprietary rubs and spices. Some people would demand that those be used to make the recipe the way it is but you always remind the viewer that we can use our favorite ones. The integrity that you have makes me want to order and use your spices more than anything else you could sell me with. Respect! Love the new pit too!! Cheers.
Brian H. I agree
Brian H. I completely agree! 👍
Well said sir!
Brian H. And he gets right to cooking without a bunch a f rambling 👍🏻
He has a rub recipe to make at home on the channel too. This man just wants the world to enjoy the meat.
I've been waiting forever for a new video! You make some of the best BBQ on CZcams.
I need to finish watching the sopranos.
Some of the best BBQ and the best teacher on CZcams!
@@mebepeeblee 100% Agreed Sir/Ma'am
@ANTHONY SOPRANO, absolutely, between Malcolm Reed and Rus Jones (Smoky Ribs) these guys are both the real deal when it comes to BBQ. A lot of the other guys on here don't even come close! Can't wait til summer when I place a new order of the Dry Rubs on Malcolm's website and the new spritzer he's selling... Good stuff!!!
DON'T EVER GO 2-3 MONTHS WITHOUT POSTING A NEW VIDEO!
WHAT'S WRONG WITH YOU!!?!?
Great video. Welcome back!
Malcom's the man!!! Entered my very first rib comp 2 weeks ago and took home the W!!! The credit goes to Malcom!!!
Man look at that smoke ring! Now that's one sexy brisket! Great job like always Malcom.
Probably the most pronounced smoke ring I've ever seen.
Love the new stick burner Malcolm. Perfect way to christen her, Texas style brisket. Jolene is a perfect name. We’re all looking forward to seeing what kind of magic you can do with her!
WOW!!!! I MISSED YOUR TUTORIALS!
I have to admit - I was a bit concerned that you were ending these. Thank God for another great lesson in bbq!
Thanks Mr. Reed!
This man spent 6 years studying at barbecue university and graduated with his doctorate in meatology
Valedictorian!
Outfrickenstanding !!! Welcome back Malcolm , we missed you . Can't wait to see what you got in store for us
Making me hungry! Beautiful brisket man!
That’s the prettiest looking smoke ring I have ever seen! Just awesome as usual!
“Don’t walk away from it… about every hour I’m addin’ wood.”
Exactly why I use a Traeger. You da man, Malcolm. 👍
So glad you're back. Every minute of this episode is gold. Long live Malcom and Rachelle.
I've definitely got to try this on my cinderblock pit.
I been waiting to!!! 👍🏾
"if you're lookin you ain't cookin" ha! I love it.
That looks absolutely amazing! Well done sir 👌
Never disappointed! Looks amazing, the pork chop recipe in the brine I've tried and that's what sold me for life on this channel absolutely love your recipes!
Absolute perfection! Welcome back Malcom!
Great to see you back Malcom! Your videos inspire a BBQ man from the UK. Thanks!
thanks for coming back, I learn much , makes eating around here whole lot better!
I live in Southaven. You need your own Restaurant. You're the man!!!!
No ads, informative, great personality, great recipes. Keep up the great content!
I can hear your heart slowing down every time you take a bite. Looks incredible cannot wait to get back from my work trip to smoke a brisket.
What a beautiful offset stick burning pit. I've heard of Jambo but first time seeing one in action. Your video setup rocks. Killer Hogs with that big red cook trailer, then the shiny Black pit with a Stainless Steel Pipe. That alone is a home run. The brisket turned out gorgeous. Proud to say after watching your videos, my brisket experience turned out the say way. Thanks for all of the great tips in the past two years (for me). Jambo Pits and HTBBQ RIGHT is a winning team.
@@TOMVUTHEPIMP
I disagree with you. I'd say someone who has won BBQ championship trophys against hundreds of other teams for doing this knows how to teach it on a video on brisket, ribs, pulled pork. You are mis-informed on this subject IMO.
Troll
hey man if you can’t back it up, don’t comment
Congrats on the new pit! Stick burners are in a league of their own. Theres nothing like the taste of a good brisket smosked with nothing but hard wood. I've had my Lang 48" for a little over a year now and absolutely love it...it definitely stepped up my bbq game.
Just did my beef ribs last weekend!! Malcom your the man!
That brisket looked amazing!!! Love your videos. Thanks for sharing
Great to see you back Malcolm
HOLY CRAP FINALLY!. Been so long... FINALLY WELCOME BACK! That weather is amazing too.
WOW!!... let me just repeat..WOW!!.. I don't think anything can come close to that stick burner.. made my mouth water..I always look to ur vids not only for tips but to just be amazed by how much knowledge and expertise you have around all things BBQ.. thanks Malcome.. keep on keepin on.
So glad you’re back!!!!!
Nothing like that first bite after a cook. This looks amazing.
Glad you're back!
YES!!! I’ve been waiting for you to do a stick burner video. That pit looks amazing.
Great to see you back in action!
Awesome, just awesome! My husband watches your channel and smoked a brisket on a a 4 rack propane smoker. He followed you directions from seasoning it, to pulling it at 175 to wrap it in foil, putting it back on the smoker until it reached 201. He then pulled it and put it in the cooler for 2 hours. It was so tender and juicy. It passed the meat “clapping”test and pull apart with ease! It was the best brisket he has done n that smoker. Thanks for your channel. Pease keep the recipes coming. :-)
Looks perfect. Thanks for posting.
Great job Malcom!!! U r my hero!!!
BBQ Poetry. Awesome.
So glad you're back doing videos!! Looks great!
Welcome back, Malcom!!!! Loved this vid! Hope to see more soon!
Finally! Awesome!
We are here with ya Malcolm!
Love it Brotha
winner as always
Always amazing !!! Keep up the Great Work !!!
Great job Malcom! Love the new Pit!! ♨️♨️
You are the man, great tips. Looks perfect. Thanks for sharing.
We love the (If your looking your not cooking) you were the inspiration of us getting a weber and trying smoking meats many thanks Malcom.
Malcom I’ve been patiently waiting for a new vid!! It was certainly worth it, looks great and nice new cooker!! Thanks
Another one knocked out of the park. Great stuff as always MR.
My god, my mouth is salivating. Fantastic Mr. Malcolm.
OMG Malcom that brisket looked amazing!! Thnx for another great video.
Been waiting for this. Looks absolutely beautiful and that new burner awesome.
Been missing your vids but when u come back, you do it right, simple brisket in an offset. Thanks for sharing! Great video
I'm so glad to see you back malcolm I like before I watch cause you r just that good
Welcome back Mr Reed. Lovely brisket!
Welcome back!!! Hope your back for good.😎
Thank you Mr. That's absolutely delicious. Thank you for your guidance. Greetings from Germany. Delicious.
Awesome as always Malcom!
I LOVE the videos!!! You are the only CZcams channel I go to for barbecue help...thanks!!!
my guy, never stop these! been waiting for these to drop!
I'll be getting a Jambo backyard pit soon and absolutely can't wait to cook on it
GLAD YOU ARE BACK BUDDY! excellent video
Welcome Back Malcom miss you buddy
Been waiting for a video for a while! Glad your back!
Great to have you back big guy. Nice looking brisket! =)
Just now seen this. Love this dude so much
Thank you Malcom and Chelle. I wish I was there to smell and taste it with you. I didn't watch you eat it because it would've been sheer torture to me, but as I type this I hear all your adjectives, sounds delicious. Thanks man.
Very informative video, thanks so much! Looking forward to seeing more videos.
Thank you perfect timing going to try one this weekend
Looks awesome!
That looks so good!!!
Your the man Malcolm!
Yes been waiting alright favorite cooker 👍👍👍
That's one sweet lookin pit ! Its alot easier when u get a professional pit. Love cookin on a stick burner. Been cookin on one for about 7 years
Glad to see you you're back Malcom.
Good to see some videos coming through!
thats looks amazing!!!! wow!!! wish i was there to try it!!!!!!!!!!!
Mr. Reed, you are my hero and you have made me a BBQ hero in my famil.
Now that's a good looking brisket..! I heard lot of good things about those Jambo pits. Thx for showing us how to do it right.
Love the videos. You give out some great advice.
nailed it on the jambo! i love my stick burner!! awesome job!!
Bout time you got back! Love that stick burner you have!!
I just found out about Jambo Pits today, and your video was the 1st one that popped up!! Despite being 2 different muscles, I love how even the brisket looks!!
You know why this guy is my favorite BBQ Channel to watch? Because his directions are just that: directions. Not instructions. What I mean is that they give you a really good direction to go, but it doesn't mean that if you mess up you'll be absolutely screwed.
I guess what I'm saying is that he makes BBQ seem approachable to someone like me, who has no experience with BBQ.
I love this guy.
You're the king brother!!!
Im definitely trying this! Love your vids, Thanks
Awesome 👏
That is beautiful. Making my mouth water.
Love you Malcolm!
Love your videos , Everything you make looks delicious.
Great Brisket👍👍👍👍
Beautiful cook Malcom. Good to see you back doing vids. Beautiful brisket and congratulations on the new cooker.
Came out awesome 💥💥
Looking Great!! Love your videos!
Love your videos
Thanks
I was listening to the podcast this morning! I got in the mood for some brisket. Thanks a lot Malcolm. Now I HAVE to put some good smoke in the air! AND I CANT WAIT! Picked up B&B and some pecan wood!
Love all your videos and I'll be following your stick burner cooks closely. I recently bought a 24X60 Lonestarz Grill trailer pit so I too am learning the stick burner ways. Great job and I look forward to more cooks on your Jambo.......Beautiful brisket !!!!! Thanks very much !!!!