GUIDE to Smoking a KILLER BRISKET

[Music] a barbecue family this is Ryan Lane with lanes barbecue and today we're here to talk to you about the king of the barbecue beef brisket so this is really the most requested recipe we get from you guys we thought we'd bring it to one place where you could watch a video as we go through really the four steps of cooking a brisket step one is gonna be your trim you're gonna trim it and you're gonna season it it's really key we'll show you what fats will remove what to keep then you've got the cooking process really you're just looking for a steady steady temp then you've got the most important which i think is the resting you need to let it rest after all that hard work that you put into it and then four is you get to slice it and enjoy with all your friends so just stick with us and we're going to walk through it alright so we have got here a 14 to 15 pound angus choice angus brisket this is you've got your lean side right here your moist side right here so we're gonna do is we're gonna flip it over carve through take this out the beauty of them actually already being in the cryovac bag is once you pull it out there's already moisture on there so you really don't have to run any olive oil or anything on there for the for the seasoning to stick so we're gonna start here on the bottom you've got a lot of this fat here you can trim it off a lot of times we leave some of the little stuff just because you can sit here and cut for hours trying to get it perfect but I promise once you put the smoke on it it's not you're not going to be able to tell so we're gonna do first is there's a large chunk of fat right here you can almost feel it we're gonna carve that piece out this big hard dense fat is actually never going to break down throughout the whole cooking process so we go ahead and get rid of it you can kind of see so it's just straight out and so this you could actually put in a little stockpot if you wanted to render it down to this right here we can get some of this off you don't have to get every little bit but we just take a little bit and trim it off all right so once you've got the big pieces off the bottom we're ready to flip it over and start hitting the top what we do is we tend to trim the fat down so you've got the whole top is gonna have a fat layer on it and so you can kind of see here it's almost an inch thick in some places and then some it's maybe an eighth of an inch so we want to go to an eighth to a quarter of an inch across the whole way you can see we're gonna start here on the side you need a sharp knife and really the key is to have an ice-cold brisket so as the brisket starts to come up to room temp what happens is that fat starts to soften and melt and makes it really hard to trim so you want to get it as it's really cold another reason why brisket is such an expensive cut of meat is to say you've got this 14 to 15 pound brisket once you trim it you're gonna lose a couple pounds and then once you cook it you're actually gonna lose about um you lose about half so if you start with a 14 pound brisket you're probably only gonna yield about seven pounds once it's cooked and slice all right so we've got this part we want to kind of square it off just so it looks even [Applause] this piece right here so a lot of times you'll have this little shoe we've got is a lot of fat that kind of hides up under here a lot of times if it's a really dense pocket we'll just go ahead and take this big shoe and just cut it off and you can kind of come down because you can see this right here [Music] [Applause] the main difference in the flat and the point is the flat is gonna be a much leaner cut whereas the the point you're gonna have a lot more marbling in it you got your flat right here which is your thinner piece and then you've got and so your your actually your grains run this way on the bottom kind of see they're running this way on the bottom throughout the whole brisket and then on the top piece from about right here over you've got where your grain actually switches up and changes and so a lot of people if you're doing like burn ends you can remove where this comes in you can actually remove it and pull this cap off to get those ends alright sodanope thing took maybe two to three minutes so it's really quick you've got a pretty consistent layer running through here now where we got that leveled out as it runs across the thing and then on the bottom you've got that taken off you can take off a little bit more here but I promise you it really doesn't matter we actually cook the brisket fat side up and so having a little bit of this on the bottom is actually pretty good alright so we're gonna use our brisket rub so the idea behind this rub is super clean super simple salt pepper garlic paprika and thyme what we want is we want a way to add seasoning to the meat but still letting the meat speak for itself so this is really all we're gonna add to it the entire process we always start seasoning on the bottom of it since we're gonna cook that side out [Applause] you want to apply this liberally so you've got a 14 pound piece of meat that's just really thick so you want to get it covered all the time it's gonna help create a beautiful bark on there just add layers of flavor so what we do is we'll pull it out of the fridge while it's still cold we wanna trim it and then we actually allow them to sit out for about 45 minutes to an hour just to kind of come up to room temp a little bit that's optional some people say you can put them on a cold go warm it's just kind of how we do it we're usually doing multiple briskets so they're gonna sit out anyways all right so we're gonna set our smoker to 275 then put our brisket on the goal here is to reach an internal temp of 180 degrees typically will take at 275 around 6 to 7 hours a lot of it depends on the size of the brisket once it reaches 180 we're actually going to remove it from the smoker we're gonna wrap it in foil you can also use butcher paper if you choose to it this time for us oil it just works best then we're gonna put it back on until the brisket reaches an internal temp 200 to 202 you want it to be just super tender when you probe it you'll be able to tell all right speaking of smokers today we are using the RET tech Bowl this is our favorite pellet fed smoker so the beauty of this one is it's got a wireless capability so you can actually use your phone to control it turn it on turn it off regulate the heat go up or down if you need to and it's just something that where you can keep a consistent temp throughout the code the first couple steps are done we have trimmed it we've seasoned it we've cooked it and now we've let it rest for about an hour so we're about to slice it up what we've got is we've got our flat hand I always point that to the left and then the moist are the the thicker part to the right and doing so what we're gonna do is we're the deckle part is right here we're actually going to cut it right down in the middle right where this piece comes in we're gonna slice it this way [Music] soaz is pointing to the left we're just gonna go just up and down on the the lean side this is our flat it's already sliced we're gonna take our point and we're actually going to turn it and go the other way so the brisket knife we're using is actually got a a scalloped edge on it and that way it's just the way that it runs through the knife and it's really long so you can get through the whole piece of meat [Music] [Applause] [Music] [Applause] [Music] [Applause] that's it guys that's brisket really easy I hope you enjoyed it if you liked it give us a thumbs up if you haven't yet subscribe go ahead and do that down below and anything you'd like to see in the future go ahead and comment down below if you have any questions if something that we just skipped over it and cover let us know now as a reminder everything is in the description below that's the products that we use today - the recipe and also as a special thanks to the crew over a wrecked tanker putting out an amazing product thank you guys

Channel: Lanes BBQ

Views: 134,166

Rating: 4.9065108 out of 5

Keywords: Brisket, Barbecue, Lane's BBQ, Rec Tec Grills, BBQ, brisket recipe, smoked brisket, brisket, bbq, how to smoke brisket, barbecue, beef, guide, rec tec, brisket rub, trim brisket, carnivore, meat, delicious, american bbq, cooking

Id: U805hxCSNwU

Length: 9min 43sec (583 seconds)

Published: Sat May 25 2019