Brisket | Pellet Grill | Heath Riles

[Music] welcome to heathrow's barbecue today on shooting the cube we're going to be talking about brisket brisket brisket now this brisket comes from the butcher shop in pensacola florida from kevin and jordan green it is a phenomenal backyard brisket to cook of course it's wagyu like i said super trim come from australia i mean brisket is always going to be an expensive cut of meat but for 140 bucks this brisket is not bad considering you're going to pay about 60 to 70 at costco or sam's club for a prime so i went ahead and sprung for a wagoo and i'm not going to inject i'm going to keep the seasonings very simple with our everyday rub our beef rub and our pecan rub and i'm going to throw it on the trigger grill and cook it i'm sure it's going to turn out phenomenal let's get started all right now that i've get my brisket out of the pack and got all the blood dried off of it and everything i'm going to go ahead this is going to be the flat this is going to be the point now what i like to start to do i like to flip it over with a point set now the good thing about these australian briskets from the butcher shop they are ready have the majority of the fat trimmed off the bottom they're down to about a quarter inch it exposes some of the point already and so it's perfectly fine you're not paying for all that fat now i should have showed you on the other side it's also got the decal trimmed out of it which is a big hunk of fat you're not paying for that so that's a few pounds that you're not paying for that you're having to pay for when you go buy a prime brisket or something so springing for a wago is really not as bad as you think now i want to go ahead and start i always want to expose some bark on my point because we all want to make burnt ends right so i'm going to go ahead and start removing just some of the fat okay and you got to be careful you got to feel with your hands some of them thick pockets of fat is what you want to get off now some of this fat is not going to render so that's what you want to trim off and so until you take some of that off you're really not going to be able to see what you're working with if that makes sense so just want to keep easily trim and just keep hacking away at it here boy look at that marbling now i'm gonna keep go ahead go around the edges here get a little remove a little bit of that fat now keep getting some of the kind of tissue off of it now once i kind of get it like that and you're really not trimming down to a quarter inch here because it's here but i can feel right here this may be a little more than a quarter inch so i'm gonna come in here and trim some of that off just so i can feel and i believe we're down about a quarter inch right there i always want to leave a little bit of fat on that flat here and as you can see around here you're down really got a nice thin line of fat so you're fine with that now i'm going to go ahead and turn this brisket back over now what i was talking about the deco already going out of it that big thick pocket of fat has already gone out of it so you're not paying for it now i'm gonna come around here and the first thing i'm gonna do i'm gonna go ahead and come down my brisket just to go ahead kind of see what i'm working with so when you do that you can actually see what you're working with okay now i'm going to do the same thing on this side on the point on the trim all right round that off now you see how the fat is right here i want to see what i'm working with here and boy that point is marbled it really is now i'm going to come on down on the flat part i'm going to do the same thing i'm going to cut a little bit off there and look at that marbling in that great great great now i don't want to leave that totally square i'm going to kind of round that around on the edge now once i start doing that it's really time to start trying to remove some of this now you kind of have the option to remove it if you want to if your knife skills are very good i recommend it because some of this fat is not going to render so you just want to come in here and be very gentle and just start removing some of this fat okay now as you can see i'm just letting my knife do the work this is a cutco fillet knife that i'm using today now cutco makes some really good knives i use victor knox i use shun i use cut cove i have a couple custom knives just kind of whatever i've got sharpened up ready to go now you always want to make sure your brisket's cold i just took this one out of the fridge and so it's still ice cold on my fingers now you just keep going at it and you see i'm not creating very many divots or pockets in it i'm trying to keep the knife cutting away from me as much as possible i don't recommend cutting towards you because that knife could slip and get into it now there's always going to be a little bit kind of in the middle of the flat going up toward the point there's always going to be a streak of fat like a lightning bolt that runs down right kind of in the center of it you can kind of feel it it's not very deep you really don't want to divot it out very much it's going to create a pocket in that brisket now this is the fat that separates the point from the flat right here so you just want to get in here trim some of it off and i'm not going to trim a ton on this brisket but it's probably going to be a little more aggressive than a lot of backyard guys are used to and it's just me relating back to my comp trim i guess is how i need to say it now i'm going to keep going in here now one thing that you can do take your hand and put under and kind of flex it up here and trim and then you're not making any pockets or anything like that it's been real gentle and real easy with it you got a memory you're spending a lot of money you don't want to mess your brisket up now we're just going to keep trimming away at this right here till we get it like we want it now i'm going to save some of this fat here and that way i can grind it with some meat later on some of my trimmings on some of my other stuff some of my comp stuff where i'm not wasting it now just want to keep going here [Music] now when you feel on this and you got a real thin edge here you can actually cut some of that off and i'm going to hey my grill's saying add pellets here which i will in a minute i've already got the trigger fired up got it set at 275 now i'm going to come in here and you can see which way the grain is running on the flat here now i just trimmed a little bit more of that off and i'm gonna round that edge right there now a lot that's not really bad right here i'm going to come back and get just a little bit more of this off but it's not necessary it will render now i'm not going to trim any more of that but a render if i was cooking a competition i probably would come back and get just a tad bit more of that off but right now i just want to focus and come up here and trim just a little more on this hard fat right here now you can see how i went in there and made a dip all right and you just want to keep carving away at some of that hard fat now once you carve away at it you're probably going to run into a gland like that right there you want to be sure that you cut that gland out now you can kind of see this is the flat that runs all the way up here you can see where the point is down here so i'm gonna keep going in here i'm gonna kind of create a little bit of a v cut and go in here and remove some of that the best i can without getting into it much now what i'm going to do is that's not going to be very much flat to eat so i'm going to come in here and since i'm gonna save some of this for grind anyway i'm gonna come in here and trim some of that off now you can see how it separates right here i could pull it apart how the fat starts separating now i'm not going to get a lot into that i'm just going to trim a little bit more of that fat off right here keep trimming away at that hard fat in there now i want to be sure that i get this hard fat off of this point here because i do want to make burn-ins and a lot of people are going to ask me do i turn burn-ins in at a competition i do not so i save all my points and usually cook them one or two times a year where i can get large pans of burnt ends now i'm gonna get just a little more of this fat off right here you can see that lightning bolt of fat what i was kind of talking about what i call it now i'm going to turn this open here you see this thick pocket of fat here i'm going to go in you know what i was talking about while i go about cutting a little bit of a v i'm just gonna go in i'm gonna let my knife do the work and i'm just gonna keep cutting now remember keeping your brisket cold is one of the best things you can do right here this fat starts getting hot on you it's going to be harder to cut a lot of people are intimidated by brisket just i think it's a cost standpoint so don't be scared of it now now that you can kind of see that point lays a little bit better down here i'm going to take my knife in here and i'm going to go and i'm going to kind of cut it kind of flat right i'm going to get in that pocket of fat now you can kind of see how it wants to come away from the from the flat here okay and i'll go ahead and i'll separate that cut that little thick pocket of fat off right there now you can see how this hard fat right here is kind of really marbled up i'm going to come in here and i'm just going to trim a little bit more of that out now you don't have to do that now but when that brisket lays about like that you got your point here you got your flat here i'm honestly ready to cook that's all i'm gonna do to this brisket right here now okay a good tip is go ahead and clean that wet fat off your knife because it's kind of hard to clean off you don't i'm gonna wipe around here now i'm gonna go ahead and turn my brisket over remember point flat now i'm gonna take my glove off here go ahead get a good coat of my salt pepper garlic which is my everyday rub now this can take some spices because it's such a big cut of meat go ahead and pat some of that in now i'm gonna go ahead and take some of my beef rub now this is the same three rubs that i use in my competition when i'm cooking contests and it's all about flavor it's all about layering those layers of flavor folks now i tell you something that i don't do i don't focus on getting the edge of the flat so much because to me when it stays on the grill for a long period of time it kind of makes the edges crumble so i don't focus on that as much if a little bit of seasoning gets on it that's fine now once i get that beef rub it's gonna set i'm gonna go ahead and come back with a little bit of my pecan rub now a lot of times in competition i take my beef rub and only mix maybe a quarter of it of pecan with the beef rub to put on the brisket but i'm just in my backyard so i'm just going to layer a little bit on there now not much just a little bit for color and that savory note now go ahead and get my brisket turned over now remember salt pepper garlic i know some people's gonna say that that's too much seasons he's putting too much on it well everybody can do it their way there's no right or wrong way now once i go ahead and get this layered on pretty good i'm gonna keep patting it in now you can actually spritz your brisket with a little bit of water put a little bit of oil on it some people put mustard there's all kind of different ways here now on the point i don't mind getting a little bit on the edges because i'm trying to make those burnt ends now once i get that layered on there like i want i'm gonna come back with a little bit of pecan rubber now i'm gonna go ahead and let that set here for about 30 minutes to come on up to a little bit of ambient temperature before i put it on my tracker now once it's set here and sweat it in a little bit we'll be back to put it on now i'm cooking on the traeger 1300 timberline today you've probably heard some of the beeping going on that means we need to add some pellets i'm using pecan pellets today i'm gonna go ahead and get my hopper topped off and fill it up all right my traeger's up to temp my pellets are full everything's ready to go so i'm going to go ahead you see i've removed the top rack here i'm going to go ahead and put a pan in here empty pan now the reason i'm doing that is to i don't want to dirty up my grill no more than i have to it makes any sense i've got the capacity so let's cook it on the top rack now if your brisket had a sag in it you can ball up a ball of aluminum foil and put on it you want everything to kind of shield off your brisket you don't want to hold any moisture on top now that i've got it on and ready to go get my pan positioned i'm going to shut it on shut the lid i'm going to let it go to get about 170 degrees before i wrap it up all right let's get the grill lid shut all right our wagyu brisket has been on the trigger grill a little over three hours at 275 degrees i want to go ahead and i'm made up of spritz now i used a cup and a half of beef stock a third a cup of worcestershire and two tablespoons of killer hogs hot sauce i went ahead and mixed it up in a spray bottle let's see what this brisket looks like so we can get it sprayed now you can see how some of the moisture is starting to come out of the brisket we're going to go ahead and we're going to keep it wet i'm going to go ahead and just spray it real good now i went ahead and i put a probe in my brisket on my traeger the probe's reading 144 degrees i'm gonna keep letting it go it gets about 170 before we wrap all right our brisket is hitting about 165 degrees it's got the color i want i'm not going to wait till it hits 170. i'm going to go ahead and wrap it now come on in look at the color and we'll get it over on the cutting board to wrap it that is a phenomenal color on that brisket it's been on a total of seven hours so far bark is good and stuck starting to feel like yellow now we've got our brisket laid up on the fold i've got my foil i've got two layers of it here i'm gonna go ahead to start wrap it you see it's got beautiful bark here now i'm going to put about a cup of the mixture i had of the beef stock worcestershire sauce a little bit of hot sauce in there with wagyu you really don't have to wrap with anything if you don't want to i'm going to put a little bit in there not much probably about a cup so the first thing i'm going to do is come and i'm going to slide that brisket all right see where it's down i'm going to pick it up onto the edge here all right roll that under now i'm going to come over now come back now i'm gonna take and roll that up right now i'm gonna come on this side and make like a little boat here right not to make a mess here i'll go ahead and pour about a cup in there of liquid with it now okay and wrap it up as well so i'm going to form it all around the edges here make sure everything's good now i'm going to stick my alarm right back in here i'm going to set the alarm for 202 and start checking it and see if it feels like butter i'm going to bump the grill to 325 so i started off remember 275 for seven hours and i'm going to 325 because she feels like butter all right here we go all right our brisket has hit 207 degrees we checked it at 203 it just didn't have that feel i'm going to check it now so i'm going to go in here it's hitting that 206 207 mark 208 that's where it needs to be i went ahead and put the grill in shutdown mode i'm just going to shut the lid and leave it alone and let it go or just rest for about 30 minutes and then i'm going to be ready to start slicing i've got my brisket out here you can see it's still steaming a little bit but the color and everything looks phenomenal on it now i'm going to go ahead and you can see the point from the flat here i'm going to turn it around oh man that feels good jello i'm gonna go ahead and take my knife now i'm just gonna gently run i'm gonna raise this up and run this knife down till i cut that point off yeah i'm gonna slide that point off now make burn ends here i'm gonna go ahead and slice this well let me turn it this way and the little bitty morsels and cubes is what we're looking for yeah turn that around you gotta be careful and just keep cutting them in a little cube now you can take these toss them in a little sauce put them back on the grill whatever you want i'm not going to put any sauce on myself i'm just going to eat them like they are oh yeah i'll finish cutting that up in a minute oh those are so good oh so good now i'm gonna go ahead and i'm gonna slice this brisket in the middle to start with or no i'll tell you what i'm gonna start on the end i always go about an inch or so in on the end and just start cutting that's all you want to do now that brisket was kind of thin on the ends so it's going to crumble a little bit i could have done it like a competition brisket and trim more off of it but it really don't matter i'm just going to keep cutting that brisket you want to hold your hand on it keep cutting man that's good one thing you want to do here is you still you still got some of the point on here i'm going to go ahead and take some of that off where i get down to just the flat and take some of that fat off now turn that back over all right and keep going in it here when you do that you kind of just make better slices honestly still going in from the point now we're going to get this thing sliced up be right back all right now that we've got all the brisket sliced i'm gonna go in here pick me out a piece oh yeah lay it over that knife there we got a little bit of a clapper as malcolm would say ain't nothing like having a clapper now i'm gonna go ahead and put down my knife the moisture in this wagyu brisket from the butcher shop down in pensacola is incredible but you can take that brisket and it'll just break right apart no problem no pull whatsoever remember i took this to 207 208 degrees before i let it rest it would be better if you let this brisket rest for about an hour to hour and a half but like i said we were having a dinner 30 minutes is all i could wait now i want to get in here and try a piece of this flat right here um flavor's incredible for my brisket cooking bundle this is the same three rubs that we use in competition the only thing we do different we make up as you a dip a little bit different we also inject our brisket that's it now remember we cooked this brisket at 275 for seven hours formed a good bark got up to about 165 degrees we wrapped it for about an hour and a half let it go to 207 208 we let it rest for about 30 minutes and then we slice it this is just a great simple backyard brisket i really hope that you like what we're doing here on our channel be sure to like and subscribe share it with your friends we'll be putting out more videos weekly thanks

Channel: Heath Riles BBQ

Views: 52,144

Keywords: Heath Riles BBQ, Heath Riles, Pellet Grill, Traeger Grill, Brisket, Competition Brisket, Brisket Recipe, Grilla Grill, BBQ Recipes, BBQ, How to BBQ, Heath Riles Recipes, Grilling, Recipes, Smoked, Traeger Recipes, Grilling Recipes, Traeger Brisket, best brisket recipe, Smoker Recipes, competition bbq recipes, smoking brisket, smoked brisket, beef brisket, how to cook brisket, beef, smoking a brisket, cooking a brisket, how to smoke brisket, brisket burnt ends, brisket recipes

Id: gff0xguvGTc

Length: 23min 44sec (1424 seconds)

Published: Tue Oct 13 2020