Smoking Brisket - the Secret Tips & Tricks You need to know
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- čas přidán 16. 08. 2023
- Brisket Basics - An in-depth look at smoking a brisket. How to source, trim, season and smoke a whole brisket.
#brisket #smokedbrisket #howtobbqright
BBQ Brisket Basics
WHAT MALCOM USED IN THIS RECIPE:
- Swine Life Prime Beef Rub bit.ly/PrimeBeef
- Killer Hogs Hot Rub bit.ly/TheHotRub
- Killer Hogs TX Brisket Rub bit.ly/TXBrisket
- 5" Flexible Curved Boning Knife bit.ly/H2QKnife5
- BOS Orange Sprayer bit.ly/BOSsprayer
- Thermoworks DOT bit.ly/ThermoworksDOT
- BBQ Gloves - bit.ly/H2Q_BBQGloves
So you want to cook a Brisket? I'll be the first to admit, cooking a brisket can be a challenge, but the payoff is absolutely worth it. There's nothing quite like a rich, juicy, delicious, perfectly smoked brisket!
Find a good Brisket
It can be hard to find a good brisket - depending on your area. If you have a local butcher - that is a great place to start. You can also find them in grocery stores, Sam’s Club and Costco. Make sure you give that cryovac package a good look. Make sure it's intact and there are no leaks. You want a brisket with uniform thickness across the flat, avoiding any thin or uneven areas. A little flexibility in the packaging is good - real good! That means the brisket has some age and has already started breaking down. You don't want it paper-thin on the flat end - that's where dryness can creep in.
Trimming and Prepping
Time to get hands-on with your brisket! When I trim, I’m only focused on making it aerodynamic. I’m looking to round off the edges for better airflow over the brisket. I like to use a 5” semi-curved fillet knife to achieve those smooth, rounded edges. When it comes to fat, there's good and bad. Trim down the fat to about a quarter inch, leaving the hard, dry fat that will render and flavor your brisket. No need for excessive injections or tallow here - we're focusing on the natural beefy goodness.
Seasoning and Rubs
For seasoning, we’re keeping it simple yet flavorful. Start with a base layer of your favorite beef rub. I love the savory punch of Swine Life Prime Beef. Next, layer on some barbecue rub for that classic color and sweetness that will caramelize during cooking. I’m going with my Killer Hogs Hot Rub. Then, for that authentic Texas-style bark, finish it off with a coarse blend of salt and black pepper. I’m going with my Killer Hogs TX Brisket rub as my top layer.
Fire and Heat Management
Time to fire up that pit! Whether you're cooking on a stick burner, pellet grill, or kettle, the key is clean, consistent fire management. Establish a solid coal bed and maintain a clean fire. We're using hickory wood in our stick burner for that classic flavor. Maintain a steady temperature around 275°F - no need to rush, it's all about patience.
Cooking and Spritzing
Place your trimmed and seasoned brisket on the pit, fat side up. This helps protect the meat and adds incredible flavor as the fat renders. As the cook progresses, spritz the brisket with a simple liquid mixture every couple of hours. This helps prevent drying on the top and edges.
The Waiting Game
Cooking a brisket is all about maintaining a consistent temperature and resisting the urge to peek too often. Let it do its thing, and remember, it's a journey that takes time. When you're about two hours in, consider spritzing to keep that bark in top shape.
Final Temps
There are a lot of final temps for the perfect brisket doneness. Some swear by 200°F, others say 205°F.. but it really comes down to feel. Brisket has to fully break down. While the internal temperature is a helpful guideline, the real secret lies in the texture. You're aiming for that magical feel when a probe or thermometer glides through the meat with minimal resistance. For most folks, this typically happens around the 200-205°F mark. Keep in mind, every brisket is unique, so don't be afraid to trust your instincts. When it feels just right, pull that beauty off the pit and let it rest, allowing those juices to redistribute and the flavors to harmonize.
Final Thoughts
And you can use these “brisket basics” for cooking a brisket on any pit… a stick burner, pellet grill, or something else, these techniques apply across the board.
Remember, patience is key, and the rewards are oh-so-delicious. Until next time, keep those fires burning and those briskets smoking!
Connect With Malcom Reed:
howtobbqright.com/
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Malcom's Podcast - howtobbqright.com/howtobbqrigh...
For Malcom's BBQ Supplies visit - h2qshop.com/ - Zábava
Malcom be killing me 😂😂😂
“Make them ends clap” I know he was a wild boy coming up
My two favorite masters of BBQ. That chat was loaded with Gems!! I will watch it repeatedly. Thanks Malcom and Mark!!
THANKS
😊😊⁸i😊😊😊😊
😊
Hey dude nice Freedom Factory hat!
Thanks buddy! Now let’s get together and cook for you guys!!!
I already liked this guy because he's with my man Malcolm, then i noticed the Freedom Factory hat and said DALE YEAH BROTHER hes one of us! 🤣🇺🇲💪🏼
DO IT FOR DALE!!
Yea. didn't notice that. Very cool.
DALE YEAH!!!!
Hell yeah brother
I saw it and stopped listening to find yall in the comments!!!! Whoo hoo
Great video guys. The lighting and audio quality has turned out great. I'm super impressed with the production quality of this. You've come a long way from the yellow kitchen days!
them yeller walls and echo audio were the good ol days.
I like how you subtly put some competition tips in there. Now you guys need to do the same for the other 3 meats and make the same length video or just do a series on how to do competition bbq. I like hearing the differences you guys do and then mixing them together
Kobe and shaq back at it again. Love it. ❤
Love this format. Both of your experience shines naturally. This is the most knowledgeable, enjoyable videos I have watched on smoking. Thank you both so much
THANKS
I really appreciate how
experts in the field can say that there’s no set time and you know when you know.
It's always good to stop and listen. I've been cooking brisket for years that's fed many, but the learning never steps. I picked up some great info. tonight and paused to think about some things I've missed. This was great guys - thank you!
I always learn something from these videos. There always seem to be more nuances to be mentioned that will make me a better cook. Thanks, boys.
I thank you gentlemen for dropping so much useful knowledge to help me try to cook a brisket again! I’m 0 for 2 and paying high prices at restaurants to get my brisket fix. Hopefully the third try will get me through to success!
Not taking away from the wealth of knowledge of these two men, but I would suggest watching Aaron Franklin's original 3 part brisket CZcams videos. He made them several years ago but those are what really took me to another level of smoking..
Watch mad scientist, then Chudsbbq, then Jirby (aka Goldees). Mad scientist is great for beginners, not that good when you have the basics (he is insanely boring). Chuds is great and gives you a lot of detail. Jirby is the final boss. He gives you good details but conveys a lot by what he shows you. He takes everything you have learned and simplifies it and at least helps me consolidate the info into a solid approach. Also nobody has a better trimming video than Jirby. It is restaurant style trim, but I prefer restaurant style.
In my experience it took me a long time of learning other bbq methods to dial in my brisket game.
THANKS
Franklin said once that if you can season your meat and let it sit overnight in the fridge it would help the taste and the moisture a lot. I tried it and he was right, tastes wayyyy better than if you season and then immediately put it on.
I'm a fan of yours since way back (vids n pods). It's so special to see y'all grow and develop. The Smokehouse, the PD (shoutout Tyler)... it's all evolving so well. Most importantly, this video has overview content and granular content... I learned a lot and you filled in some knowledge gaps. Wonderful and well done (med-rare baby!)
Of all the brisket “how to’s”, this is the best and most informative.
Glad to see brother Malcolm releasing this video. Been wanting to try a brisket so I’m
Excited to watch this video.
Love the new video format, very rewarding watching two masters kickin’ back talking shop!
I watch a lot of your videos and try most of them. This by far is one of my favorites. The info that you both gave is awesome. I have only cooked three brisket so far and still haven't made the perfect one. Last one I did was close but I think with these tips I can finally make it. Thanks again for the time and info you put out there.
What an awesome and informative video on brisket. I've cooked several big packers and they always come out great, but I learned so much about trimming, the stall and how to tell when it is done! So much valuable information. Thank you!
Really enjoyed the conversation between two pit masters. I got serious about BBQ watching Malcom Reed videos. This was perhaps the best brisket video I've watched. Every Pit master brings their own style and techniques, this one is really " Top shelf ".
I don't ever inject my meats before putting them on the smoker as a personal preference, but the point made about the added water in an injection making the cook take longer really makes sense. Thank you for all of the great information.
Great tips, fellas! I know when I come to this channel I'm going to get the best information with no frills or any other bells and whistles. Thanks for all y'all do!
I’m new to the smoking grill. I wanted to do a smoked corned beef on the pellet grill. I followed your instructions and paid close attention to get to know my grill. I was so happy with the results. Good bark, tender and passed the finger test. Flavor was amazing. Thanks for all your help ❤
Best long form brisket video I have ever seen. Most videos just show the cook, but the knowledge you shared was invaluable. I use Prime Beef on all my beef cooks, and I think that tallow can make a choice brisket as tender as prime. Thanks
This might be the best instructional video on brisket I’ve seen. Myron’s is very good also, but his is for people who want to cook exactly the way he does it.
This video gives a lot of in depth explanations that I’ve never heard before, i.e - Once the brisket hits 200 and the temp is increasing 1 degree every 10-15 minutes, then it’s probably done rendering.
Great stuff fellas! Thank you
Great video, I watched it while having a cocktail learning, and also salivating for when I do a 18 hr cook on my traeger and rest for 6 hrs……i did a brisket a while ago and only rested an hour……not going to do that again. Thanks for the tips, love it!!! I’m going to start my next brisket at 4pm on saturday, cook it for 18 hours (with a wrap) or so to 205 and rest that beast for 6 hours……can’t wait!
This spreading of knowledge is incredibly helpful! Thank you!
Malcom, my husband loves your videos, so much knowledge and you are kind enough to share with us, may you be blessed!!!! ❤❤❤❤❤
Malcolm and Mark, you guys rocked the brisket. I have a MasterBuilt 1050 and have found the sweet spot for brisket and baby backs. Both took practice! Thanks for the detailed description of each step.
Loved the conversational teaching style of this video! Just excellent. Thank you both for all the information shared!
Been a fan for years and this style video is great. I’ve watched 3 times already. Keep them coming.
I have to say i was excited when i got notified and sesn that this a long video. You have helped me over the last few years become a better cook. Keep putting out videos and I will continue to watch.
Malcom and Mark,
This is most likely the best video y'all have done.
Superb information.
So much great brisket knowledge. This was amazing.
Absolutely love this format, guys!!! Way to go!
Thanks guys!! So cool to listen to two greats talk about techniques to cook great Q.
You guys are true masters of the trade! Thank you so much for sharing all the secrets!
Thank you Malcom and Mark! I've always cooked to 200 internal temp and wondered why my briskets were still lacking on tenderness. The "last stall" tip blew my mind. I will try it next time.
I've had my fails and rewards on cooking a beyond awesome brisket. Every video I've watched from Malcom has been educational and rewarding. I most appreciate the smiles and big eyes when my family and friends taste my hard work ❤ thank you 😊
THANKS
Man I could listen to Malcolm talk BBQ all day! Great Video!
I absolutely nailed my last brisket, thanks to your tips
Nice to finally see a new Out The Smoke video
Love this video. Love the new format. Great info as always.
You guys are killing it, I’m so jealous watching you guys tear that brisket up! As always, great job! 👍😎
Absolutely awesome! greatest collaboration on CZcams!
Gentlemen, this is one of the best brisket videos ever! Thank you for sharing your knowledge!
I needed this video. I’ve more or less mastered every meat except brisket, thanks to your teaching style. Brisket has always been that one that I can’t get right.
Gents. Thank you for sharing your knowledge.
Ive watched both of your guys videos and learned alot. Thankyou
Thanks guys. I have learned a lot from both of y'all. Thanks for being so kind to me a few years ago in Galax Va when both of ya were there.
Thanks Mark and Malcom. That was most informative video I’ve seen on smoking a beef brisket. I learned many things I was doing wrong lol.
This is an awesome and educational video, I’ve cooked briskets before and had them turned out well but I feel that bbq you can constantly learn and you two gentlemen are experts in the field so all of us can continue to learn every time you create a video for the rest of us!! Thank you for continuing to put out A+ content!!!
LOVE the collab of HowToBBQRight and Swine Life. My FAV rubs and FAV cooks.
Doing my first brisket this weekend! Thank you for the content
Thank you allot of great information that a common man never thinks of.
That is the best video I've seen for cookin brisket !! Thank you guys !!
Another great video. Thank you! Going to put one on my Weber smoker this weekend.
That was the best informative Malcomb. Mark you were great also....I've only cooked one brisket, was pretty good, think I hit most of what you guys said. But clearly there are some things I need to perfect. That rich beefy flavor is to die for. You guys nailed it! Thank you. I am saving this vid.
This is a great Tutorial video on how to do a proper brisket for either Friends and family or comps. I learned quite a bit in this video would love to see more videos like this!
This is a great instructional video. Totally agree with the tallow being unnecessary to pour on or wrap with.
love the new format!!
This was the best brisket guide I found, super informative. Cooking my first brisket now in my little Pitboss Memphis smoker, fingers crossed it turns out ok.
Doin it for Dale this weekend making a smoked flat for my family for a late thanksgiving. Hell ya brother.
This was such a treat ... thank you for this video
I'm watching this video several times
Thank you so much for sharing this video and I truly appreciate this opportunity to learn! And there's nothing like a good tender brisket!
The quality is amazing! Congrats on the smokehouse! Great job on the video Tyler on the boards :)
Sweet video. Love the channel.
Thanks for this, timing is great. This weekend I am having family over. I cooked beef ribs recently, and they were great, so I wanted to do something different. I bought a prime brisket. My history with brisket is 50/50 but I think i know my mistakes. This video confirmed my thoughts on my errors and how to get it done right. To add to the pressure, I am cooking for my own birthday party. I think I got this. Thanks again.
Some great pointers on smoking a brisket. I paid attention and will apply it soon. Thanks for the video.
I get excited when you post a video, love the format. Good seeing Mark again too.
What sophistication and depth of experience shared by two good old boys. I'm now ready to try this.
Another great video, thank you for sharing the amazing knowledge 👍
Outstanding! Far better than cooking school. No nonsense tips with proven success.
Thanks Malcom, great video once again! I've learned so much!!!
I love this format!
awesome, guys. Super nice folks!
Wow what a great show so informative… love it 😎👍🍺
Great video guys. Love the channel!
BRISKET LOOKS DELICIOUS😋MALCOLM AND MARK,KEEP UP THE GREAT BBQ👍👍
Y’all this brisket was absolutely perfect. So freaking delicious!
Love this style
Mark repping the freedom factory! 🔥
brisket is my favorite cut of meat to smoke! I love all the tips
Love this format!
You guys need to make this a series. Even without smoking. Good discussion with you two!
The first thing is there are a lot of variables cooking brisket and the hardest thing to bbq. I've cooked over seventy so far and screwed up a lot in the beginning. Since then I've bought some high quality pits like Yoder, but regardless of that...two of the best things I've learned if you're learning is cook it to around 160(and that varies)and then wrap it fat side up in a foil boat(which helps preserve the bark)to around 200. After that rest it around 145 for fifteen hours in a cambro or an oven like a Breville that can go down to lower temps. That makes a HUGE difference.
Love a good Malcolm brisket video
i think this is the first video of the new Howtobbqright. Awesome.
Love the video style like this. Learned a ton and great to listen to.
You two are awesome!
Brisket is the one meat I haven’t smoked yet. I feel more confident after watching these 2 gurus of the pit. Thanks guys.
wow, this is great! love the conversation + the cook at the same time! as much as i want to cook the best quality possible, i agree with mark in that if you try to follow a comp recipe and you eat more than a bite, you're going to be miserable! i like how you geared this more toward the backyard cook. keep it coming! 👏
THANKS
A masterclass. Thanks fellas
Wow, this video explains brisket smoking from beginning to end, like no other in existence. To me, this is the bible of brisket. I took Aaron's class, and it was good, but this explains the process so thoroughly! Must watch!
"The fat in the flat, is where it's at"!
Two of my favorites on CZcams for cooking! Bought my first pellet the Silverbac because of Mark
It's good to see you guys making you tube videos again. Missed Out The Smoke channel.
Love this vid! Cool insight from the masters!
Very well done...really njoyable...👍🏿
Excellent video. Truly enjoyed it as a brisket lover and smoker. ive got to get some of your merch
Thanks for the new demo 👍
Thanks guys!